The feeling should be A

Stir-frying: It is similar to stir-frying and popping in terms of rapid cooking. The difference is that the gravy used in stir-frying is more than that of stir-frying and stir-frying, and the raw materials are different. The gravy is blended together, and the raw materials of braised vegetables are generally in block form, or even whole ingredients are used. There are many ways to make rice noodles, including Jiao rice noodles, smooth rice noodles, soft rice noodles, etc.; according to the difference in seasonings, there are also vinegar rice noodles and glutinous rice noodles. Jiaoxiao: Jiaoxiao is also called crispy rice.

Jiao Lao is to hang the marinated main ingredients in starch paste and fry them until crispy. Then use more gravy to make it thicker.

Hua Li: Hua Li is developed from sliding stir-fry and is a cooking method commonly used in the north. The difference between it and slip-fry is that it uses more gravy.

Soft stir-fry: Soft stir-fry is a cooking method in which the main ingredients are soaked in oil (some are steamed, boiled, boiled, etc.) and then added with gravy. The main ingredient of soft stir-fry is There are fluid and solid forms.

Vinegar braised noodles: The preparation method of vinegar braised rice noodles is basically the same as that of soft braised rice noodles. The only difference is the seasoning, that is, the proportion of vinegar is larger, and the finished dish has a more sour taste.

Zaoluo: Zaoluo is a method of cooking by adding fragrant glutinous rice juice to the seasoning. The finished dish has a strong fragrant glutinous rice flavor

Squirrel mandarin fish

Cut them crosswise in the middle without cutting off the tail

Use a knife to cut them crosswise to remove the fish bones in the middle

With the fish skin facing down, make a diagonal cut with a straight knife on the fish without cutting off the skin

Cut the fish with a straight knife diagonally in the opposite direction to make the fish appear in a diamond shape. Put it in a bowl and set aside. Add green onions to the bowl. , ginger, cooking wine and salt, grasp it evenly with your hands, take an appropriate amount of cornstarch, put the fish body into the plate and coat it evenly with cornstarch, shake off the excess cornstarch

Pour an appropriate amount of golden dragon into the pot Heat the small mustard oil from Yuwaipo Township to 70% heat over medium-high heat. Put the fish wrapped in cornstarch into the pan and deep-fry it, then hold it with chopsticks to shape it. (Measure the oil temperature with chopsticks: medium oil temperature is 50-60% hot. If you look closely, there will be ripples on the oil surface, and the bubbles around the chopsticks will become dense, but there is no sound. It is suitable for cooking and stir-frying. High oil temperature is 70-80% hot. Chopsticks There are a lot of bubbles around and there is a crackling sound, which is suitable for frying or frying meat and fish.) Then put the fish head into the pot and fry it until the fish turns golden brown, then take it out, drain the oil and put it in a bowl. Set aside for later use

Restart the pot, pour a little mustard oil from Arowana Grandma Village, heat until 20% hot, add tomato paste, stir evenly and pour in appropriate amount of water. (The temperature of cold oil is 1-20% hot. There is no reaction when putting chopsticks into the oil. It is suitable for frying nut foods and stir-frying sauces.) Boil the tomato sauce until it boils, add sugar, stir evenly, add cornstarch and water Mix into water starch and pour into pot. Blanch the peas in advance and pour them into the pot. When the sauce is thickened, take it out of the pot and pour it on the fried fish.