Ingredients: a chicken, a pineapple, a little onion, ginger and garlic, and a little straw mushroom.

Ingredients: cooking oil, soy sauce, vinegar, cooking wine, salt, chicken essence, curry powder.

Production process:

1. Cut the chicken into small pieces and marinate with salt, vinegar, chicken essence, soy sauce and a little cooking oil 15 minutes.

2. Cut the pineapple into pieces and soak it in salt water to remove the astringency.

3. Chop the onion, ginger and garlic and slice the straw mushroom.

4. Heat oil in the pot, add the marinated chicken pieces and stir-fry until the chicken changes color, add curry powder and stir-fry until the chicken is stained with curry color, then add ginger, garlic and straw mushroom and stir-fry for a while, and take out the pot!

5. Add a small amount of oil to the pot. When it is 80% hot, add pineapple and stir fry for 2-3 minutes.

6. Put the fried pineapple in the bottom of the casserole, then put the fried chicken on the pineapple (a bit like a dry pot), add water to the casserole, the amount of water is subject to the submerged chicken pieces, cook for 5 minutes on high fire, then turn to medium heat 10 minute, pay attention to adding water in the middle, and don't let the water boil dry ~

7. Just add chopped green onion before leaving the fire ~

Tibetan curry fish

Ingredients: raw material: perch

Ingredients: green pepper, onion

Seasoning: curry, salt, monosodium glutamate, dried starch.

Step 1: Slaughter the perch, peel and remove the spines, then cut the fish into strips and rinse with cold water to remove the fishy smell. Then add salt, monosodium glutamate and other seasonings and wait for a few minutes.

Step 2: Wash and cut the green pepper, and cut the onion for later use.

Step 3: Dip the fish segments into dry starch evenly, put base oil in the pot, fry the fish segments into the pot until golden brown, and dip the fish heads and fish tails into dry starch and fry them in the pot.

Step 4: The key is to take the fish out of the pot. When the fish section is poured out of the pot, the green pepper section and the onion section are sprinkled on the fish section at the same time and poured with hot oil. Put the fish head and tail in the shape of a fish.

Step 5: Oil the curry, remove the solids, add seasonings to the curry oil, thicken it into thick juice, and pour it on the fish segments on the plate. This dish is served.

Nanyang curry fish

material

1 slice of mandarin fish, 1 carrot, 1 potato, 2 celery and half an onion.

condiment

1 tablespoon wine, 3 tablespoons curry powder, 2 teaspoons salt, half a can of coconut milk, 1 teaspoon sugar.

1. Cut the mandarin fish into large pieces, fry them in 2 tablespoons of oil and take them out. Peel carrots, cut hob blocks, peel potatoes, wash them with salt water before taking them out, cut celery into oblique sections, and dice onions.

2. Stir-fry diced onion with 2 tbsp oil, then add carrots, potatoes and curry powder, stir well, add water to boil, and simmer for 10 minute.

3. Add seasonings such as fish pieces to taste, and finally add celery. When cooked, turn off the fire and serve.