Material: Yellow River Carp 1 weighing about 750g.

Ingredients: shredded mushroom, shredded winter bamboo shoots, 30g onion, ginger and garlic, egg 1 piece.

Seasoning: salad oil 1000g, raw flour 50g, cooking wine 10g, refined salt, monosodium glutamate, soy sauce and soup stock.

Clean the scales, gills and internal organs of carp, then put them on the chopping block, cut both sides of carp into thin slices with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes.

Stir the eggs and starch into a paste, smear it on the fish, and fry it in a 70% to 80% hot oil pan until golden brown and cooked.

Leave a little oil in the pot, stir-fry the onion and ginger until fragrant, add a little broth and seasoning, then put the fried fish in the soup and cook it thoroughly.

2. Are you happy tonight?

200g pork tenderloin, 2 eggs, 80g fungus, 40g cucumber and winter bamboo shoots, 2 teaspoons soy sauce, 4g Jiang Mo, oil 1 teaspoon, salt 1 teaspoon, and raw flour.

Wash and slice pork tenderloin, mix well with raw flour and marinate for a while. Knock the eggs into the bowl and break them. Wash cucumber and slice it. Peel and wash winter bamboo shoots. Blanch after slicing and drain.

Put oil in the pot, pour in the egg liquid when it is heated to 50%, crush it with a spatula after solidification, and take it out for later use.

Leave hot oil in the pot, saute ginger slices until fragrant, then add tenderloin slices and stir-fry until cooked, then add fungus, cucumber and bamboo shoots in turn and stir-fry for 2 minutes, then add soy sauce and salt and stir-fry for 1 minute, and then add chopped eggs and stir-fry evenly.

3. Oysters are in the lead.

350g of beef, 30g of green pepper, 2 teaspoons of oyster sauce, sugar and salt 1 teaspoon, corn flour 1 teaspoon, 3g of Jiang Mo, cooking wine 1 teaspoon and 2 teaspoons of oil.

Wash beef and cut into pieces, add raw flour, cooking wine and 1/2 teaspoons of salt, mix well and marinate for a while. Wash the green pepper, remove the pedicle, pat it flat with the back of a knife and cut it into small pieces. Wash ginger and cut into powder for later use.

Put oil in the pan, heat it to 60%, add Jiang Mo, and stir-fry diced beef until it changes color.

Add oyster sauce, sugar and the remaining salt in turn, stir well, then add green pepper, stir-fry until the green pepper stops growing, and then take out the pot.