Ingredients: grass carp or black fish, pickled cabbage, eggs

Seasoning: edible oil, salt, cooking wine, pepper, Sichuan pepper powder, MSG

Method:

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1. It is generally better to use grass carp or black fish.

2. Wash the fish, paying attention to the black membrane in the abdominal cavity.

3. Cut off the shark fins... (it’s also good to make shark fins after drying... haha)

4. Cut the fish into sections.

5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer, feel the position of the fish bone, and adjust the direction of the knife in time...if the cut is not good Buy a few more fish and practice first:)

6. Remove the fish bones. Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step...

7. Place the sliced ??fish horizontally , use a knife to cut off each piece one by one from the tail to the head. The thickness of each piece is about 5-7 mm. Be careful here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked~~

8. Take an egg, pour it with your left and right hands, and pour out the egg white for later use

9 , cut the fish bones into sections, put them into the basin together with the fish fillets and heads, add salt and cooking wine and stir, then add the egg whites and mix well, let it sit for 20 minutes~ Wait for a while, hehe

10 , sauerkraut, Cuihua, sauerkraut, one pack or two packs are fine, add more if you like.

11. Cut the sauerkraut into sections

12. Heat oil in a pot, preferably large oil, but for the sake of... Or use ordinary oil Bar! Add the chopped sauerkraut and stir-fry. Then add water or stock and bring to a boil

13. Add the fish head and fish bones first, simmer over low heat for 5-7 minutes~ It doesn’t look good, haha!

14. Add other fish fillets and heat for 2-3 minutes~ If you don’t like the fish head, you can omit it...

15. Add salt, pepper, Sichuan pepper powder, and MSG Wait for seasoning, and a delicious pot of pickled fish is ready!

Kung Pao Chicken

Ingredients: chicken breast·400g fried peanuts·50g eggs·1 garlic·5 cloves of starch·appropriate amount of dried chili·10 pieces

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Seasoning: cooking oil · 500 g (actual consumption 50 g) sesame oil · 1 tsp soy sauce · tbsp cooking wine · 1 tbsp balsamic vinegar · 1 tsp refined salt · 1 tsp sugar · 1 tsp MSG · 1 tsp

Method:

1. Wash and dice chicken, marinate with egg white, salt and starch and mix evenly; wash and mince garlic;

2 , heat the cooking oil in the pot, deep-fry the diced chicken until cooked, remove and drain;

3. Leave a little oil in the pot, sauté the dried chili pepper and garlic until fragrant, then add the diced chicken and stir-fry;

4. Finally, add soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, stir well and thicken. Finally, add peanuts and stir well.

Peanuts must be removed from the pot before the dishes are served, so as not to stir-fry in the pot for a long time and affect the crispiness of the peanuts.

Boiled fish

Ingredients: grass carp, eggs

Seasoning: edible oil, salt, pepper powder, pepper, chicken essence, starch, cooking wine, dried chili pepper , Zanthoxylum bungeanum

Method:

1. Cut one grass carp into fillets.

2. Marinate the fish meat and fish bones separately (the seasonings are the same) and the seasonings on the fish bones should be heavier. Because the meat is thick...that's what I think:) 3. Add an egg white, appropriate amount of salt, Sichuan pepper powder, pepper, chicken essence, starch, and cooking wine to the fillets and marinate for about 30 minutes

Put a small amount of oil in the pot and add garlic and ginger slices. Saute until fragrant and discard (what is this oil used for~~~?:) It is used to fry fish bones, because the fish bones are thick and the required heat is different from the fish fillets

4. Add a lot of oil, add the peppercorns after a few dozen seconds, and fry slowly over low heat.

After the Sichuan peppercorns are fried and fragrant, add dried chili peppers (use low heat during these two steps)

After the chili peppers in the pot turn darker in color, slide the marinated fish in the pot (marinated It is best to wash the fish with clean water to remove the stuff on it, because it will make the oil turbid) Hehe~~`The boiled fish that tastes exactly like the one in the restaurant can be taken out of the pot and eaten:)

Fish-flavored shredded pork

Ingredients: 250g lean meat, 70g water-fried fungus, half carrot, 30g minced pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch

Seasoning: edible oil, soy sauce, stock, balsamic vinegar, salt, sugar, chicken essence

Method:

Home-cooked fish-flavored shredded pork

Home-style fish-flavored shredded pork (7 photos)

1. Wash the lean meat and cut it into thick shreds, put it in a bowl, add salt, water and starch and mix thoroughly;

2. Wash the onion, ginger and garlic and cut into shreds. Set aside.

3. Cut fungus and carrot into shreds and set aside.

4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, stock, chicken essence, water and starch into fish sauce.

5. Put oil in the pot and when the oil is 50% hot, add the shredded pork, stir-fry and add the minced pickled peppers. When the stir-fry is done, add the fungus, shredded carrots and fish-flavored sauce. Pour in and stir fry for a few times.

Sweet and Sour Pork Ribs

Ingredients: Ribs·500g chives·1 ginger·1 piece of garlic·2 cloves of starch·appropriate amount

Seasoning: edible Oil·500g (actual consumption 45g) Soy sauce·1/2 tablespoon balsamic vinegar·1 tablespoon refined salt·1/2 teaspoon sugar·1 tablespoon MSG·1/2 teaspoon

Recipe :

1. Wash the ribs and chop them into small pieces; wash and slice the ginger and garlic; wash and mince the chives;

2. Put oil in the pot and heat until it is 50% hot. , fry the ribs until the surface turns brown, remove and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, MSG, ginger slices, garlic slices, fry together with the ribs, pour in Bring warm water to cover the pork ribs noodles, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes;

4. When the pork ribs are fragrant and soft, add sugar, vinegar, chopped chives, thicken with water starch, and reduce the thick sauce over high heat That’s it.

Features: ruddy color, sweet and sour aroma.

An easy guide to quench your cravings: Put the sugar and vinegar last so that the sweet and sour taste can come out.

Hot and sour potato shreds

Ingredients: potatoes

Seasoning: small pepper, pepper, garlic

Method:

1. Peel the potatoes and cut them into shreds. The thinner the better, your knife skills~~ Then cut the green and red peppers into shreds, and dice the garlic cloves.

2. Cut the potatoes into shreds, and remove the starch under cold water. , the dishes fried in this way have a crispy texture.

3. Prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

4. Turn on the heat, sit on the wok, and add oil.

5. When the oil is hot, put the peppercorns in and fry them until they become fragrant.

6. Be sure to remove the peppercorns, otherwise you will know when you eat them.

7. When the oil is hot, add the chili shreds and garlic granules to bring out the aroma.

8. Pour in the prepared shredded potatoes, weigh the pot and stir-fry a few times.

9. Add white vinegar.

10. Add salt and do it quickly.

11. Stir-fry a few more times to make the salt taste more even.

12. The vegetables are cooked, plated and shaped, and a plate of spicy, sour and crispy potato shreds is ready to serve.