Ingredients: clean shrimp150g, fresh peas 50g.

Accessories: egg white 1, onion, Jiang Mo, pepper, starch, cooking wine, salt and clear soup.

Exercise:

1. Shrimp is sized with some salt, pepper, water starch and egg white; Wash and blanch peas;

2. Put the pot on fire, put the oil to 40% heat, add the shrimps and smooth them, and take out the oil control; Mix the remaining salt, pepper, water starch and clear soup into juice;

3. Leave the bottom oil in the pan, stir-fry onion, Jiang Mo, shrimp and peas, pour in the sauce and stir-fry until cooked.

Raw materials: fresh water shield of West Lake 175g.

Ingredients: 25g cooked ham, 350ml broth, cooked chicken oil 10ml, 50g cooked chicken breast.

Seasoning: 2.5g of refined salt and 2.5g of monosodium glutamate.

Exercise:

1, cut chicken breast (cooked) and cooked ham into 6 cm long silk;

2. Put the wok on the fire, scoop in 500 grams of water and boil it, and add the water shield;

3. Take it out immediately after boiling, drain it and put it in a soup bowl;

4. Put the broth, salt and monosodium glutamate into a wok to boil;

5. Pour the water shield, then put the cooked chicken breast and cooked ham, and pour the cooked chicken oil.

Raw material: lotus root segment

Exercise:

1. Lotus root is peeled, washed, cut into rhombic strips, marinated with a little salt and drained; Mix dry starch, flour, salt and water into paste for later use.

2. Put the wok on a big fire, pour enough oil to heat it, first hang the lotus root slices, then put them in the pot for frying, constantly turn the lotus root slices, take them out until they are golden yellow, and drain the oil for later use.

3. Leave a little base oil in the pot. When it gets warm, add chopped green onion and Jiang Mo, immediately cook vinegar, and add soy sauce, sugar, monosodium glutamate and clear soup.

4, scoop up, boil and skim the floating foam, thicken the water starch, then put the fried lotus root block into the pot, stir fry evenly and then take out the pot.

Material: chicken (1000g)

Accessories: Chinese cabbage (50g), ham (25g), winter bamboo shoots (25g) and dried mushrooms (10g).

Exercise:

1. Slaughter the live tender Cantonese chicken, depilate it, wash it, chop off the chicken feet, break the calf bones, open a small mouth 3.5 cm away from the tail, take out the internal organs, wash it, put it in a boiling water pot, and wash off the blood foam;

2. Take a large casserole, put it on the bottom with a bamboo grate, put the chicken in, scoop in 2500 ml of water, cover it and bring it to a boil, and skim off the floating foam;

3. Continue to simmer for about 1 hour, take it out and transfer it to the finished product pot, and pour in the original juice;

4. Then, arrange the sliced ham, bamboo shoots and mushrooms on the chicken, add refined salt, yellow wine and monosodium glutamate, cover the steamer, steam for about 30 minutes, and take them out;

5. Put the cooked cabbage on the stewed chicken.

Ingredients: Pseudosciaena crocea

Accessories: preserved sherbet, winter bamboo shoots, yellow wine, ginger, onion, salt, monosodium glutamate and lard.

Exercise:

1, clean the yellow croaker, chop off the pectoral fin and dorsal fin, and cut several fine lines and knife flowers on both sides of the fish;

2. Cut the stem of potherb mustard into fine grains;

3. Put the wok on high fire, add cooked lard, heat it to 70%, stir-fry the ginger slices slightly, then push the yellow croaker to both sides to be slightly yellow, cook the yellow rice wine, cover the lid and simmer on low heat;

4. Then, scoop in 750 ml of boiling water, add onion knots, and simmer for 8 minutes on medium heat;

5. When the fish's eyes are white and the fish's shoulders are slightly detached, remove the onion knots, add refined salt, add 10g bamboo shoots, wild vegetables, pickles and cooked lard, and bring to a boil;

6. When the marinade is milky white, add monosodium glutamate, put the fish and soup into a large bowl at the same time, and sprinkle with onions.

Ingredients: 300g fresh silver carp.

Accessories: 25g bean sprouts, 20g cooked bamboo shoots and 20g chicken oil.

Seasoning: chicken soup 750g, salt 3g, monosodium glutamate1g.

Exercise:

1. Chop fresh silver carp into paste, add water, refined salt and monosodium glutamate, stir, and squeeze into fish balls by hand;

2. Put the fish balls in a cold water pot to float for 10 minute, then put them on a medium fire, add cold water when the water is near boiling to prevent the water from boiling for three or four times, and take them out and drain them;

3. Boil the chicken soup in another casserole, put the fish balls into the chicken soup, add refined salt, monosodium glutamate and bean sprouts, and then pour into the pot;

4. Cooked bamboo shoots and water mushrooms are slightly cooked. Cooked ham slices and bamboo shoots are placed on the fish balls at intervals. Drizzle with mushrooms, surround with bean sprouts, and pour with chicken oil.

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Exercise:

1. Scrape the pork belly, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it;

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

Raw materials: grass carp 900g, vinegar 50g, yellow wine 25g, soy sauce 75g, sugar 60g, ginger 1g, appropriate amount of onion and water starch 50g.

Exercise:

1. Peel ginger and slice it. Don't throw away the removed ginger slices. Prepare vinegar, soy sauce, yellow wine, water starch and sugar.

2, grass carp to scale and bore cleaning, draw five knives on one side of the fish, turn it over from the tail, split it near the head along the spine, cut it in half, cut off the fish teeth, remove the congestion of the fish head, and draw a knife on the body without spine;

3. Put onion and ginger slices and clear water in the pot, after boiling, remove the onion and ginger slices, add fish to support the fins with chopsticks, let the fish shape, cook for 3 minutes, skim the blood powder and pour cold water twice;

4. Pour out the soup, add a little original soup and appropriate amount of soy sauce, Shaoxing wine and Jiang Mo into the pot. Take out the fish and put it on the plate;

5. Add sugar, rice vinegar and remaining soy sauce to the original juice in the pot. Boil, add wet starch, and burn until the soup is concentrated;

6. Sprinkle the prepared soup evenly on the fish, and then sprinkle the remaining Jiang Mo.

(p.s. Different places cook different dishes. If there are any differences in details, please print out your recipes in the comments section. )