the name of the menu is the description of the crucian carp cooked with tender buds. The crucian carp is rich in high-quality protein and rich in calcium, phosphorus, iron and vitamins (A and B). The tender shoots are rich in carotene, vitamins (B2, C) and cellulose. This dish can provide pregnant women with rich high-quality protein, iron, calcium, vitamins (B2, C, A, D), etc., and has the function of preventing constipation, which is very beneficial to pregnant women and fetuses. It is a delicious dish for pregnant women in the second trimester. Cooking materials: 2 crucian carp, 1g of tender shoots, 5g of cooked pork belly, 15g of cooking wine, onion slices, ginger slices and soy sauce, 2g of refined salt, 1g of monosodium glutamate and vinegar, 8g of vegetable oil, 1g of wet starch and 5g of soup. Cooking process 1. Cut the cooked pork belly into pieces, wash the tender buds, scrape the cross knives on both sides of the crucian carp, fry them in 7% hot vegetable oil and take them out. Leave 25 grams of oil in the wok, stir-fry the onion and ginger slices, and stir-fry the meat slices. 2. Add cooking wine, soy sauce and soup, add fried crucian carp, and add refined salt and vinegar to burn thoroughly. 3. Add the tender shoots and cook them until cooked, add monosodium glutamate, thicken them with wet starch, and serve. Chef's tip 1. The fish scraper is as deep as the fish bone. 2. Use fire when frying. 3. Use a small fire when firing. Dry-roasted crucian carp 1. Ingredients: 3-5 crucian carp about 4 fingers wide. Why four fingers wide? It's because it's too big to taste fish easily, and it's too small and has more thorns. This is my experience, but radish and cabbage have their own tastes. Second, ingredients: ten pickled peppers (preferably soaked with Zigong's small red peppers); A small piece of soaked ginger, a small piece of old ginger, 2 peppers, 3 garlic, a few shallots, homemade red pepper sauce, a spoonful of fermented glutinous rice (it doesn't matter if you don't have it, you can replace it with vinegar and cooking wine), half a spoonful of white sugar, and a bowl of broth (even boiled water without broth); One or two pieces of pork (preferably with fat and thin, or a little more). Third, the practice: 1. After washing the crucian carp, draw a few mouthfuls on the fish, then touch a little salt and cooking wine, and marinate with old ginger slices for a few minutes. 2, a little vegetable oil in the pot (preferably small mustard oil in rural areas, fragrant! ), the oil must be less, preferably about one or two. If you want to keep the fish's appearance in order not to stick to the pan, you can wipe it on the hot pan with ginger before oiling it. When the oil is 8% hot (that is, you can feel the heat with your hands on it), put a fish in and fry it (remember, it is fried, not fried, and the frying is not fragrant, which is an innovation). In order not to stick to the pan, shake the hot pan repeatedly, fry it until it is golden, then turn it over and continue to fry it, and cook it later. The frying time should not be too long, usually tens of seconds, and it is enough to fry the fish until it looks like a crispy rice. 3. Wash the pan, add about 22 ounces of oil (this is controlled by yourself), add minced meat and stir-fry until fragrant, then add red pepper sauce and stir-fry until red, add about 2 peppers (if you add pepper first, it will fry, and the taste of pepper will be lost), continue to add chopped pickled peppers, pickled ginger and minced garlic, stir-fry until fragrant, add white sugar and fermented grains, and then If it's too tight, it won't dry, but it won't taste mellow.) After boiling again, slowly burn it with a small fire. After half of the soup, turn the fish over and burn it again. When the soup is about to dry, take out the pot and sprinkle the finely chopped shallots on the fish noodles (if there is any fish flavor, it's better to be fragrant). The biggest feature of this dish is its fragrance. The fish tastes tender and full-bodied, which is a typical compound flavor. After eating the fish, eat with the remaining ingredients (below), which is a great enjoyment of life and will definitely make your chopsticks linger. In particular, you don't need to add monosodium glutamate and chicken essence at all, and you will never lose your memory after eating it, which is very environmentally friendly and ecological. In fact, just two words are comfortable, three words are very comfortable, and four words are very comfortable.