Ingredients: scallop, Huai 'an sesame oil, Gaoyou salted duck egg yolk, green pepper powder, Shaoxing wine, refined salt, onion ginger juice, dried starch and salad oil.

Flavor characteristics

Scallops are golden and salty, and the oil is crisp and rosin. Scallops are not easy to taste, so they are tightly wrapped with Gaoyou salted egg yolk liquid to enhance the color and taste, and make the seafood taste fresh. This dish contrasts the delicacy of scallops with the crispness of traditional Huai 'an sesame oil, with harmonious color and different tastes.

Job operation

Wash scallop meat with blanched water, add wine, salt, onion and ginger juice, steam, drain, pour salted duck egg yolk and sprinkle with green pepper powder. Put the sesame oil in the oven and bake it slightly until it is crisp. Take it out and put it on a plate with scallops. 300g pomfret tail

230 grams of gold shell

100g fresh Agrocybe aegerita

condiments

Proper amount of oil

Proper amount of salt

Flavor characteristics

Jinbei fish ball soup, fish balls made of fish tails, and the delicacy of Jinbei, this soup is especially sweet. In addition to being fresh and sweet, fresh Agrocybe aegerita is added. This soup is delicious and smells like Agrocybe aegerita. If you don't use scallops, you can also use other seafood shellfish instead, such as fresh shrimp and scallops.

Job operation

1 One pomfret, 230g of golden shell, 90g of fresh Agrocybe aegerita, 2 slices of shredded ginger, 2 slices of Jiang Mo, chopped green onion and a little parsley.

Mandarin fish began to eat meat.

3 Remove the skin

4 Add ginger slices to chop the fish, add a little lean meat to the chopped fish, and then add seasonings to marinate: salt, sugar, pepper, half egg white, cooking wine, peanut oil and corn flour, and mix well to marinate.

Soak the gold shell for several hours, then boil water to open the shell. There is still some sediment in the boiled gold shell, so it should be washed with clear water for later use.

Heat oil in a pan, add ginger slices, fried fish bones and fish skins.

7 Fry on both sides and add some water to boil. When the water boils, squeeze out the meatballs by hand and put them in the pot. Put the extruded meatballs into the pot.

8 After the fish balls change color, add the golden scallops and cook together. Finally, add Agrocybe aegerita and cook Agrocybe aegerita until soft.

Season with salt, sprinkle with chopped green onion and coriander, and turn off the heat.