Practice: 1. Stir-fry soybeans with slow fire, add some Poria cocos and fragrant leaves, stir-fry the fragrance, wash the fried beans with cold water, and drain the water with a leaking special tool.
2. Boil the washed beans, the water should be fresh. After the beans are cooked, they can be crushed and mashed at will, and the cooked beans can drain water.
3. Take out the mellow beans, add appropriate amount of salt, Chili powder, onion, ginger, garlic and pepper noodles, stir well and dry. After a few days of carefree exposure, the beans are grayish black.
Second, how to eat lobster sauce (1) lobster sauce fish raw materials: carp, lobster sauce, salt, yellow wine, ginger, onion, vinegar, chicken essence, sesame oil, fresh soup and cooked rapeseed oil.
Practice: 1. Wash the fish, gut it, gut it, wash it, make two or three cuts on both sides of the fish, add salt, yellow wine and onion ginger, mix well and season for half an hour.
2. put rapeseed oil in the pot and burn it at 70% temperature. Add the fish and fry until it is reddish brown. Leave the oil in the pan, stir-fry the fermented soybean until it is crisp and fragrant, then take it out of the pan and put it in a bowl for later use. Add fresh soup to the fish pot and stir-fry the fish with slow fire. When the juice in the pot is half-thick, add the shortcake and lobster sauce, and then collect the juice until it is dry and bright. Take it out of the pot and let it cool. Put it on a plate and sprinkle with sesame oil to fry shredded chicken.
(2) Steamed perch with black bean sauce Raw materials: perch, garlic, ginger, onion, diced pepper, oil consumption, monosodium glutamate and black bean sauce.
Practice: 1. Remove gill and viscera of perch, and wash away blood stains; Clean garlic and ginger, and dice; Wash the onion and cut it into flowers.
2. Put the perch into the dish, add garlic, ginger, lobster sauce, monosodium glutamate and oil consumption, steam in a cage for about 8 minutes, then take it out and sprinkle with diced onion and pepper.
(3) Crispy lobster sauce raw materials: herring, chopped green onion, ginger foam, garlic paste, seasoning, cooking oil and sesame oil.
Practice: 1. Wash herring and slice it. Boil the cooking oil in a wok, fry the herring thoroughly, remove the oil and replenish water.
2. Leave a small amount of Ming oil in the original pot to boil, add aniseed, chopped green onion, ginger foam and garlic paste to stir-fry, put them in the lobster sauce pot to make them fragrant, add vinegar, rice wine, sugar, salt and appropriate amount of cold water to boil, and add fish pieces. Turn to low heat, change to high heat to collect juice, add chicken essence and sesame oil, and let cool.