2. Exercise 2. Ingredients: 500g of frozen cod, 2 tablespoons of Yangjiang lobster sauce, 3 cloves of garlic, ginger 1 slice, red green pepper 1 slice, 2 tablespoons of Shaoxing wine, 4 tablespoons of soy sauce, salt 1 spoon, 3 tablespoons of white pepper1/and 80g of dry starch. Practice: thaw the cod naturally, then dry the surface water with kitchen paper towels and cut into small pieces. Add salt, white pepper and Shaoxing wine (1 spoon,15ml) into the cod block, mix well and marinate for10min. Wash red pepper and green pepper, remove seeds and cut into 3cm triangular pieces. Chop garlic. Peel the ginger and cut it into filaments. Dip a layer of dry starch evenly on the marinated cod fillets. Turn the oil in the wok over medium heat. When it is 60% hot (you can feel the obvious rise of hot air when you put your palm on the top of the wok), add a small piece of cod, fry it on medium heat until the surface is slightly colored, and take out and drain the oil for later use. Put the fried diced cod, red pepper slices, green pepper slices, soy sauce, minced garlic, shredded ginger, Yangjiang lobster sauce and Shaoxing wine (1 spoon, 15ml) into a large bowl and mix well. Finally, put the big bowl into a steamer and steam for 5 minutes.
3. Exercise 3. Ingredients: 3 tablespoons of lobster sauce, pork 100g, half onion, and proper amount of chicken essence. Practice: prepare lobster sauce; Wash the lobster sauce pork; Dice pork; Dice onion; Heat oil in a pot, add lobster sauce and stir-fry red oil; Add diced meat and stir-fry until cooked; Add onion and stir-fry until raw; Add the right amount of chicken essence and stir fry.