Ingredients: meat, broccoli, eggs, ginger, white wine, soy sauce, vinegar, sugar, salt and starch.

Practice:

1. Boil the water in the pot, blanch the broccoli;

2. Juice mixing: mix vinegar, sugar (1:2), salt, soy sauce, water starch and appropriate amount of water evenly;

3. Chop half a catty of meat stuffing, add ginger juice, salt, a little white wine and starch, and stick it clockwise for later use;

4. Three eggs, add a little water starch and mix well;

5. put a little oil in the pot, pour the eggs into the pot and spread them into pancakes, take them out and let them cool;

6. Spread the prepared meat stuffing on the omelet, roll it into rolls, cut it into sections, and then smear some meat stuffing on the edge of the outermost omelet to make the omelet difficult to spread;

7. Pour the oil in the pot until both sides are golden, and serve out;

8. Set the broccoli cooked in advance;

9. Pour a little oil into the pot and heat it with a small fire. Pour the juice that has just been adjusted into the pot and keep stirring. After boiling away, pour it on the egg roll.

Eat both mandarin fish.

Ingredients: mandarin fish, white radish, eggs, sweet-scented osmanthus, bitter chrysanthemum, green garlic, ginger and shallot, cooking wine, vinegar, starch, rice flour, salt and sugar.

Practice:

1. Siniperca chuatsi scales and viscera, washed for later use;

2. Slice ginger, pat shallots with the back of a knife, and then soak them in water and a little cooking wine;

3. Take the clean meat of Siniperca chuatsi, chop it into slightly thicker slices, and add salt and onion Jiang Shui for pickling;

4. The head, tail and bones of Siniperca chuatsi are changed into blocks;

5. Heat the oil in the pot, stir-fry the freshly soaked onion and ginger thoroughly, fry the fish pieces for a while, and then add cold water to make soup (which is conducive to the overflow of nutrients);

6. Cut the white radish into shreds, soak it in clear water, then blanch it to remove the spicy taste, take it out and soak it in clear water;

7. Slurry mixing: starch, rice flour, flour, eggs (1:1:1) and proper amount of water are mixed evenly;

8. The oil pan is heated to 60%, and the fillets are evenly wrapped in batter and put into the pan for frying;

9. Take it out and fry it on low fire until golden brown;

10. Pour the onion and Jiang Shui into the pot, add the white sugar to melt, add a proper amount of water, add salt, vinegar, water starch and oil and mix well. Add the fish fillets and stir well;

1 1. Finally, sprinkle with osmanthus, and you can also eat it with bitter chrysanthemum;

12. In addition, when the mandarin fish soup is thick in the pot, take out the fish pieces, add shredded radish, add a little salt to the pot after three minutes, and sprinkle with minced green garlic.