Ingredients: fish balls 30g, white crucian carp150g, ginger10g, garlic sprout10g. ?

Accessories: peanut oil 20g, salt 5g, monosodium glutamate 6g, a little pepper, Shaoxing wine 10g, sesame oil 2g and sugar 2g. ?

1 Wash the crucian carp, peel and shred the ginger, and cut the garlic seedlings into sections. ?

2 When the oil is hot, add the white crucian carp, fry on low heat until both sides are golden, add shredded ginger, add Shao wine and clear soup, and cook on medium heat.

Cook until the soup turns white, add fish balls and garlic sprouts, add salt, monosodium glutamate, sugar and pepper, and pour sesame oil on it. Serve. ?

Tip:? If you accidentally cut the bitterness of the fish, put a little vinegar on the fish, it will not be so bitter, and the fish balls should be served last, so as to preserve the taste of the fish.

Happy harvest?

Ingredients: 200g of iced shark fin and 200g of chicken. 30g of clean winter bamboo shoots. ?

Seasoning: onion and ginger slices 10g, refined salt 7.5g, soy sauce 15g, Shaoxing wine 25g and wet lake 25g. ?

Wash the chicken, split it from the back, connect the chest, pat off the bones, spread soy sauce on the chicken surface, fry it in hot oil until the skin is golden, take it out, face down, put it in a big bowl, add onion, ginger, star anise, pepper, Shaoxing wine, clear soup, white sugar and soy sauce, steam it in a cage, pour out the original soup, and take out onion, ginger and soy sauce. Cut the winter bamboo shoots into javelin heads. Blanch shark fin in boiling water, remove and drain, and put it in a flat plate similar to hemp fiber. Add steamed chicken soup, clear soup, soy sauce, refined salt and Shaoxing wine to the soup pot. Push the coded shark's fin into the pot as it is, add the winter bamboo shoots, stir-fry thoroughly with low fire, thicken with wet starch, pour in chopped green onion and pepper oil, and cover the chicken. Put the broth into a soup pot, boil the salt, thicken it with wet starch, add monosodium glutamate, pour in onion and pepper oil, and pour in shark fin and chicken. ?

Pay attention to material selection. Fine production, pay attention to heat, the finished dish is beautiful in shape, crisp and delicious, ruddy in color and mellow in sauce flavor.