Wangyou, 70% to 80% hot, the oil temperature is between190 C-240 C, and the oil surface does not rotate. Like hot oil, the surface is calm, but a little stirring will make a sizzling sound. At this time, when the ingredients are thrown in, there will be a lot of bubbles and a crackling sound (at this time, the oil will start to be uncontrolled and sprayed everywhere). King oil is suitable for stir-frying or frying some meat. In addition, if you want to fry tofu, you can choose to cook it on high fire, and then continue to fry it on low fire after the surface of tofu is formed ~ high fire can also be used to cook dishes such as shredded potatoes, and then cook potatoes on low fire and then fry them at high temperature ~ This potato tastes great. Fish egg soup

Ingredients: 500g of fish. Egg white 20g, coriander stem 20g. Salt 5g, Shaoxing wine 15g, cooked lard 20g, clear soup 150g. Soy sauce 10g.

The practice of honeymooning and honeymooning pearl soup;

1. Peel the fish, wash it, soak it in cold water for 10 minute, take it out, pound it into fine mud with the back of a knife, put it in a bowl, add refined salt, Shaoxing wine, egg white, cooked lard and water, and stir it evenly to make fish feed (it is better to float in water).

2. When the water in the wok is boiled to 50% heat, knead the fish material into balls with a diameter of 1 cm, and then take it out and put it in a soup bowl. Beat the egg white into egg paste, take 2 spoonfuls, wipe a little cooked lard at the bottom of the spoon, make the egg into two mandarin ducks, steam them in a cage and take them out.

3. Add clear soup to the soup pot and bring to a boil. Add salt and soy sauce, skim off the froth, add coriander stalks, pour sesame oil into the soup bowl, and gently push Yuanyang into the soup bowl.