Ingredients: yellow fish maw, winter bamboo shoots, pea sprouts and crab roe.

Exercise: Dice the fish belly and slice the winter bamboo shoots. Blanch the pea seedlings in boiling water, then blanch the crab roe in boiling water pot, take out, rinse off the impurities, and put it neatly in a flat plate. In addition, slightly blanch the winter bamboo shoots with boiling water, remove and drain. Put the pot on a big fire, put the cooked lard into 70% heat, add chopped green onion and stir-fry, cook Shao wine, add chicken soup, fish maw, sugar and salt, stir-fry with a spoon, season and simmer on low heat. Stir-fry crab roe in another pan, drizzle with pepper oil and slide into a flat plate. Move the fish belly pot back to Wanghuo, add milk to boil, add monosodium glutamate, thicken it with wet starch, pour in cooked lard, and slide it into the other side of the plate. Then, sprinkle Jiang Mo on the crab roe and put pea sprouts on the fish belly.

Fish belly crab

Ingredients: live crab … 750g, soy sauce … 5g, mandarin fish … 200g, white pepper … 5g, herring maw … 50g, edible alkali … 5g, chopped green onion … 5g, dry starch … 10/0g, Jiang Mo … 5g, wet starch.

Exercise: 1 Wash, steam and rinse crabs, and remove crab meat (crab legs and crab roe are separated). Chop coriander

2. Chop mandarin fish into mud, add 3g of onion, Jiang Mo, salt and 200g of clear water, and stir with crab meat to make stuffing.

3. Soak the greasy fish maw in warm water, add 5g of alkali to the warm water, squeeze out the oil slick while washing, then wash it with warm water for two or three times, and squeeze out the water after washing out the alkaline smell. Cut each piece into two pieces, cut into water chestnut pieces of about 4 cm, spread them flat on the chopping board, and spread dry starch evenly.

4. Take 1 serving of fish meat stuffing, put it on the fish belly, put crab legs and crab roe on the stuffing, sprinkle 1 pinch of coriander powder on the left and right tips of the diamond, and then gently press it. In this way, the fish belly is put on the plate piece by piece, and the dragon is steamed for about 5 minutes with high fire.

5. Put the pot on the fire, pour in the original soup of steamed fish belly, add chicken soup, soy sauce, vinegar and salt, thicken it with wet lake, pour in cooked lard, pour it on the fish belly and sprinkle with white pepper.

Fish maw in chicken sauce

Ingredients: 500g of oily fish maw, 50g of chicken breast150g, 50g of cooked Jinhua ham powder, 25g of yellow wine, 2 onions, 4 slices of ginger, 2. 1 g of refined salt, 4g of monosodium glutamate, 50g of clear soup, 0.5g of pepper, 25g of chicken oil and 50g of vegetable oil.

Exercise: 1 Change the wet fish belly into pieces with a width of 4 cm and 2.5 cm, blanch in a cold water pot, remove and drain. Cut chicken breast into fine powder, put it in a bowl, add onion, ginger, wine and water (150 g), drain the bleeding water, and put it into clear soup (300 g).

2. Add 2 pieces of vegetable oil, onion and ginger to a hot pot, stir-fry until golden and fragrant, add 200 grams of clear water, cook wine and fish maw for 15 minutes, remove and drain for later use;

3. Wash the original pot, add chicken soup, chicken oil, fish belly wine, salt, monosodium glutamate and pepper, boil and simmer for about 10 minute, then put it in the pot and sprinkle with minced ham.