A cockerel, 5g of Jiang Mo, 5g of shredded onion, 0.5g of refined salt and 6g of peanut oil.
Exercise:
1, onion, ginger and salt are divided into two parts of Fluttershy, and mix well. Heat the wok over medium heat, drain the oil until it boils slightly, take it out, and pour it on two small plates to serve;
2. Wash the chicken, cook it in water, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent.
3. Soak 15 minutes until it is cooked, hook it with an iron hook, then soak it in cold boiled water for cooling, wash off the fluff and yellow clothes, and then pick it up.
4. Dry the epidermis, pour in the boiled peanut oil, chop it into small pieces, put it in a plate and put it in the shape of a chicken. Serve with shredded ginger and scallion. Boiled live fish recipe ingredients:
Fishtail, Chili, red pepper, bean sprouts, vermicelli
Exercise:
1. Scale the fish tail, cut it into two parts, take out the bone for later use, and then slice the fish fillet.
2, pour the right amount of oil into the pot, the oil temperature does not need to be too high, put the fish bones just picked up, both sides should be fried thoroughly, and the fried fish bones should be stewed in the pot into broth.
3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more tasty.
4. Boil a pot of water, open it, pour in the fish fillets, turn the fish fillets a few times, and you can take them out. Don't worry about the undercooked fish fillets, because they will be hot.
5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicious taste of the fish, pour the cooked fish fillets and bean sprouts into a large plate, and then prepare for the next step.
6, pour oil in the pot, the oil must be more, and there is a certain oil temperature, stir-fry the red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.