Fresh saury

Ingredients: 400g saury, 20g cooking oil, 5g sesame oil, 10g rice wine, 3g light soy sauce, 3g vinegar, 2g sugar, tomato 5 grams of sauce, 4 grams of corn flour, 4 grams of shallots, 3 grams of ginger, 5 grams of white garlic. Method 1. Chop the onions and garlic into fine pieces; 2. Clean the saury, cut it into small pieces, add minced ginger, light soy sauce, and rice wine. Stir and marinate for 30 minutes; 3. Put the tapioca starch in a bowl and add water to adjust it to water starch; 4. Add oil to the wok and bring it to a boil, add the fried fish and fry until golden brown on both sides, remove it to control the oil and replenish the water; 5. Stir-fry the vegetables. Heat oil in a pot, add minced garlic and stir-fry until fragrant, add sauce, salt, sugar, vinegar and a small amount of water and bring to a boil; 6. Thicken the sauce with water starch, add the fried fish and mix well, until the sauce becomes thick, pour in sesame oil That's it. Sliced ??giant squid with cucumber

Method: 1. Remove the cartilage tissue from the large squid, peel off the outer skin, cut it, wash it, cut it with a knife, and cut it into medium-sized pieces; cut the cucumber into diamond-shaped slices; ginger and Cut the garlic into thin slices; 2. Pour cold water into the pot, add ginger slices, rice wine, refined salt, and green onions, bring to a boil, add the large squid, scald until rolled, and remove. 3. Make the sauce: sugar: vinegar; salt ratio is 4:3:1, add a little MSG, 2 spoons of rice wine, 1 spoon of light soy sauce, and a little corn starch and mix well. 4. There is a small amount of oil left in the pot. Add dried chili peppers and peppercorns and sauté until fragrant. Add ginger slices and garlic and sauté until fragrant. Add drained squid rolls and cucumber slices. Stir-fry and add chili noodles. Stir-fry. 5. Pour in the prepared sauce and corn starch mixture, stir-fry until it turns into sugar color, pour in the skinned peanuts, and stir-fry evenly. Scallion Chicken

Method: 1. Remove the roots and wash the green onions, cut the green onions into green onions or green onion segments, cut the green onion roots into segments and set aside, and cut the ginger slices into ginger slices and set aside. 2. After washing the chicken, use kitchen paper to absorb the moisture from the chicken. Then coat the chicken with fermented wine, oil and salt from the inside out. Then add green onion and ginger slices to the chicken to cover it to keep it fresh. After bagging, place in the refrigerator to marinate for 2 hours or longer. 3. Pour an appropriate amount of cold water into the pot and bring to a boil. When the water boils, place the chicken on a vegetable plate and steam for 25 minutes. 4. Remove the chicken from the pot and let it cool, then cut it into pieces and put it on a plate. Pour in about 5 tablespoons of seafood soy sauce. At this time, open another pot and pour in about 3 tablespoons of oil. Heat it and add the ginger slices and green onions. Stir-fry over low heat until fragrant, add a small amount of salt and stir, finally pour the onion and ginger oil over the chicken hands and serve.