2. Marinate crucian carp with cooking wine and salt for 2 minutes.
3. Cover with a layer of dry starch and fry until golden brown.
4. Beat the dried pepper, slice the onion, ginger and garlic, and cut the shallot into sections for later use.
5. Make oil in the pot, add onion, ginger and garlic and stir-fry until it is 5% hot.
6. Add crucian carp cooking wine and soy sauce, then add water, and add salt, monosodium glutamate and sugar to taste.
7. Add shallots and simmer for about 5 minutes.
Tip:
1. Small crucian carp must be fresh.
2. It is best to use shallots at the bottom.
1. Wash the pepper and cut into sections with seeds.
2. The whitebait is cleaned, and the water is controlled after washing.
3. Cut the onion and ginger into large pieces for later use.
4. Mix the whitebait with cooking wine, salt and starch.
5. Cook oil in the pan, add whitebait when it is 6% hot, fry until golden brown, and take it out.
6. Leave the bottom oil in the pot. Add the onion and ginger and stir-fry until it is 5% hot.
7. Stir-fry pepper for a few times, then add whitebait and cook wine and soy sauce.
8. Season with water, salt, monosodium glutamate, chicken powder and sugar, and simmer for about 3 minutes.
Tip:
1. The whitebait should be fried thoroughly to taste better.
2. Cut the pepper segments slightly larger.
1. ingredients.
2. Boil peanuts for about 3 minutes, and then take them out for use.
3. Clean the small fish and marinate with a little salt for a while.
4. Cut green garlic and ginger, onion and garlic slices.
5. add oil to the pan and stir-fry ginger, onion and garlic slices.
6. add seafood sauce and soybean sauce and stir-fry slightly.
7. Then add hot water to boil, and add small fish and peanuts.
8. After boiling, add cooking wine, sugar, vinegar and a little salt. Cover and simmer slowly until the peanuts are cooked.
9. finally, add the green garlic leaves and coriander, stir-fry them evenly, and cook them on low heat for about 1 minute before serving.