Raw materials of Rongyinyu: fresh whitebait150g, 4 eggs, lard150g, cooking wine10g, refined salt, monosodium glutamate, salt and pepper, flour and dry starch. Practice: 1, wash whitebait, mix well with refined salt, monosodium glutamate and cooking wine, and marinate for taste; After cleaning the eggs, beat them into egg paste, add starch and flour and mix well. 2. Heat the wok, add lard and heat it to 50%. Hang the whitebait one by one to foam the eggs, fry them in the oil pan until they are slightly yellow, remove them and put them on a plate. Eat with pepper and salt. Features: soft, tender, fresh, fragrant, light yellow in color. Fried whitebait with eggs Ingredients: 200g whitebait, 8 eggs, 50g lard, cooking wine 10g, salt, monosodium glutamate, chopped green onion and pepper. Practice: 1, wash whitebait, drain water, put it in a bowl, add salt, cooking wine, pepper and chopped green onion, mix well and marinate; Beat the eggs into a bowl, add salt and mix well. 2, the pot is hot, add lard to 60% heat, add whitebait, stir-fry, pour into the colander, pour into the mixed egg liquid, add monosodium glutamate and stir well. 3. Heat the wok, add lard, pour the egg liquid into the wok, fry until both sides are light yellow, add wine, stir fry for 1 min, then take it out and put it on a plate. Features: fresh and fragrant. The name of the dish is Jiangsu cuisine, which belongs to whitebait in Taihu Lake. Golden color, fat and tender. Raw materials: whitebait, eggs, shredded bamboo shoots, leek sprouts, soy sauce, water-borne fungus, Shaoxing wine, refined salt, lard, white soup, sugar and monosodium glutamate. In the production process, the whitebait is removed from its head and tail, washed and drained with clear water, the eggs are beaten into a bowl, and salt is added to break them up. The shredded bamboo shoots are blanched in a boiling water pot and taken out, and the fungus is washed with clear water and drained with boiling water. When the wok is on fire, put lard into the oil pan, heat it, stir-fry whitebait several times, pour it into the egg liquid, add lard to the wok, pour whitebait and egg liquid into the wok, and when the egg liquid expands, one side is browned, turn over and fry the other side. After frying, pull the egg pieces into four pieces with an iron spoon, and add Shaoxing wine, soy sauce, refined salt and white sugar. Preparation method of sweet and sour whitebait: cut off that head and tail of dry whitebait 150g, soak in cold water10min, and clean. Pour 250g of clean water into a wok, add appropriate amount of salt, cooking wine, onion and ginger, then add whitebait, cook for about 1 min, and remove fishy smell. Paste the boiled whitebait evenly with flour and lily powder, fry it in an oil pan until golden brown, remove and drain the oil, put it in a large porcelain plate, and pour the sweet and sour juice while it is hot. One of the raw materials of whitebait soup: whitebait 150g, cooking wine, soy sauce, sugar, monosodium glutamate, broth (water), pepper noodles, sesame oil, salt and lard. Practice: 1. Wash whitebait, blanch with boiling water, remove purified water, put it in a soup plate and sprinkle with pepper noodles. Add broth (water), cooking wine, salt, soy sauce, sugar, monosodium glutamate, pepper noodles and lard to the pot and adjust the taste. When the soup boils, skim off the sweat, put it in the soup plate and drizzle with sesame oil. Features: fresh and delicious. The second ingredient of whitebait soup: fresh whitebait 100g, chives 50g, eggs 1, soy sauce, shredded ginger, pepper, cooked oil and salt. Practice: 1, wash the whitebait, drain the water, put it in a small oil pan, wash the leek and cut into sections; Beat the eggs into a bowl and mix well. 2. Put shredded ginger and clear water into the pot and cook for about 10 minute. Add appropriate amount of salt and soy sauce to taste, pour in the egg paste, add shallots, whitebait, a little cooked oil and pepper, mix well and cook. Features: fresh and delicious.

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