Ingredients: Main Ingredients 1.2 kilograms of anchovy middle section, 25 grams of hydrated mushrooms, 50 grams of net asparagus, 70 grams of lard.

Seasoning: 50 grams of cooked oil, 10 grams each of whole green onion and ginger, 25 grams of soy sauce, 10 grams of sugar, 50 grams of cooking wine, 5 grams of monosodium glutamate (MSG), 6 grams of salt.

Features: The fish is golden red in color, tender and tasty.

Operation: (1) cut the shad in half, remove the two gills, viscera and black peritoneum, cleaned under the frying spoon, with hot

oil fried into yellow, remove. Mushrooms, bamboo shoots cut into long slices, plate oil cut into like the size of a broad bean dice. (2) the frying spoon is hot, put the board oil diced, and bamboo shoots, mushroom slices, the whole onion, ginger stir-fry together, into the anchovies add soy sauce, cooking wine, salt, sugar, monosodium glutamate and an appropriate amount of water, with a strong fire boil, and then turn to a small fire simmer for 15 minutes to collect the thick juice that is into.

Simple practice:

1, the main ingredients: anchovies a head or tail

2, ingredients: soy sauce, yellow wine, monosodium glutamate, sugar, green onion, ginger, wet starch. Vegetable oil,

3, practice: the fish slaughtered and cleaned. Put into the pan and fry in hot oil. Add green onions, ginger wine, cover and simmer slightly, add soy sauce, sugar, monosodium glutamate, water, boil and turn to low heat for 15 minutes, thicken with wet starch. Out of the pot on a plate.