Practice: Stew small squid with meat.

Practice: 1) Pork belly is cut into pieces (but I don't use pork belly, it is pork with a little fat, which seems to be the shoulder. Because, the pig said that the small squid itself has high cholesterol. Although he later said not to take his words seriously, I decided not to use pork belly. After boiling, pour off the blood, wash off the floating foam on the meat, slice the ginger and cut the onion into sections for later use. 2) Heat a little oil in the pot, pour some sugar, stir-fry the dog with soy sauce, pour in the meat, stir-fry until it changes color, add cooking wine, salt, onion, ginger, star anise, pork and water, boil over high fire and stew for about 50 minutes-to be exact, I stewed for 49 minutes. Then pour in the washed small squid and stew for about 20 minutes. If there is a lot of juice left, turn on the fire and drain it.

Two crispy squid rolls

Ingredients: squid 200g, leek 1 00g, onion100g, a little salt and pepper, oil1tablespoon.

Sesame oil 1 teaspoon, spring rolls 12.

Exercise:

1. After the squid is boned, it is washed and diced, and seasoned with a little salt and pepper.

2. Cut the leeks and shallots and soak them in boiling water until soft. Heat the wok over medium heat, saute the squid until fragrant, add a little sesame oil and cover the lid.

3. Put the squid, leek and onion into the spring rolls, roll them up, and fry them in a wok for 5 minutes on medium heat.

Step 3 stir-fry celery

Ingredients: Xianyou, celery, egg white, chicken essence, onion, ginger and salt.

After washing the squid, cut it into wide strips, change the knife according to the size of the fish head, put it in a bowl, add egg white, corn starch and salt and mix well.

Cut celery and onions.

Heat the oil pan, add the mixed cuttlefish and shredded ginger, stir-fry a few times, add celery when rolling, add appropriate amount of salt and chicken essence, stir-fry quickly for a few times, and serve.

4. Braised fish with yellow skin in Shaguoshan

Cut the cutterhead into slightly wider strips, and add Jiang Mo, salt and wine for curing. Cut ginger slices and onion slices for later use. Put oil in the pan, until the oil is hot and the ginger and onion slices are slightly fried, then stir-fry the fish. On the other side of the casserole, boil water and add a little oil to the hot pot. When the squid is finished, transfer it to a casserole, add a proper amount of water (about half of squid), mix the wampee, wine, salt, dried tangerine peel and a small amount of sugar, cover it, and simmer slowly. Remember to turn it once or twice in the middle to prevent uneven heating and poor taste. Stew until the water is basically dry, add a little soy sauce and sesame oil, and turn over the fire several times to collect the juice.

5. Spicy fried cumin squid

1. Wash fresh squid, especially small squid in squid fishing, one by one. Although it is troublesome, it is the cleanest way.

2. Cut the squid into pieces of appropriate size, blanch it with hot water and take it out immediately, so that there won't be too much water when frying.

3. Pour the right amount of oil into the pot, it doesn't matter if there is more. Stir-fry the prickly ash, then take out the prickly ash, add the onion and ginger into the pot, add the squid to stir-fry, add a little white vinegar and cooking wine, add cumin to stir-fry, and finally add the garlic hot sauce (preferably the garlic hot sauce of Tianjin Limin).

Don't fry for too long after adding the hot sauce, otherwise it will be bitter and can be cooked.

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Korean fish soup!

The basic materials are fish rolls, peanuts, pepper, pepper, sugar, vinegar and monosodium glutamate.

Recipe exercise 1. Cook the fish rolls slightly when the soup pot is on fire; 2. Heat the wok, leave the bottom oil, add pepper and pepper, stir fry slightly, add fish rolls, sugar, vinegar, salt and monosodium glutamate, and add peanuts to stir fry.

Exercise:

1, Taomi soup

2. Burn the squid, celery, cabbage and carrot respectively, and add ice water to stir.

3. Wash the rice soup and boil it. Add rice, Korean hot sauce and soy sauce. Add the freshly burned celery, cabbage and carrots and cook for a while.

Put the mullet in the pot and take it out.

If it's too much trouble, celery, cabbage and carrots can be cooked directly in rice soup.

If you are not satisfied, please find me if you have extra points.