working methods

1, remove the head and tail, handle the fish, remove the fish on both sides, cut the fish into pieces and change the cross. Marinate the fish pieces with onion, ginger, soy sauce and old wine, and wrap the marinated fish pieces with starch.

2. Put in the oil pan and put the fish pieces in the oil pan. Fry again, fry until golden, fry again, fry until golden. Add a little salt and sugar to the tomato sauce, add some vinegar, add some water and stir well.

3. Heat the sauce on low heat, thicken the starch with a little water, and pour the sauce on the fried fish pieces.

Steamed shark fin, fish maw and abalone

working methods

1, first spread ginger slices at the bottom of the tank, then spread winter bamboo shoots, and then spread mushrooms in turn. Add cooked chicken, shrimp, scallops, quail eggs and tripe.

2. Put a small abalone on it and scoop half a carved wine into the jar. Stir-fry with a spoon on the fire, pour in the soup, and pour in the other half of the carved wine to boil. Season with a little salt, sprinkle with a little pepper, scoop the soup into the jar and cover the jar.

3. Wrap the jar with plastic wrap, and then seal it tightly. Put the sealed jar in a cage, cover it and steam it over medium heat for two hours.

Braised mussels in chicken soup

Exercise:

1. After the hen is slaughtered and washed, cut off the chicken breast for later use. Cut the remaining chicken into four pieces, put the beef and pork tenderloin into a pot, add 1500g water, steam in a steamer for 3 hours, take out, remove the meat, take out the soup, remove the foam and filter out the impurities. Chop the chicken breast into minced meat, add appropriate amount of water and refined salt, knead into several balls, cook with chicken soup for 5 minutes, take out the chicken balls, filter the chicken soup into exquisite chicken soup with gauze, and take 900g for later use.

2. Cut each clam tip into 2 pieces, put it in a colander after listening carefully, put it in a boiling water pot until it is half cooked, take it out, remove the clam membrane, put it in a bowl, add Shao wine to catch it evenly, then drain the wine juice, put it in a soup bowl, add chicken soup 150g for a little soaking, and then wash the soup.

3. Boil the chicken soup, add white soy sauce and monosodium glutamate, mix well, and pour into the clam meat in the soup bowl.