First, clean the Toona sinensis, remove the short and hard skin at the base, and soak it in boiling water at 100℃ for 3 minutes in batches. Soak Toona sinensis until soft, then take it out and soak it in cold water for a while. Drain Toona sinensis and dry it in the sun, or bake it until the water evaporates.

The practice of salted Toona sinensis fish: Toona sinensis is washed and the old roots are cut off. Blanch the washed Toona sinensis in water. The washed Toona sinensis is too cold. Squeeze out the water slightly and mix the flour, starch, eggs, water, salt, sugar and oil evenly. Let the evenly stirred batter stand for 15 minutes, put Toona sinensis into the batter, and hang the batter. Heat the oil to about 180℃, fry the Toona sinensis until golden brown, and sprinkle with salt and pepper.

Fried shrimp with Toona sinensis: Toona sinensis is washed, rooted and cut into small pieces about 1 cm for later use. Wash the shrimp, cut it from the shrimp back with a knife, don't cut it, pick out the sand line. Put the processed shrimp into a container, add a little cooking wine, water starch, minced onion and ginger, and a little egg white for sizing. Heat the oil in the pot, put the shrimp in the pot and cook for 8 minutes. Pour in the stem of Toona sinensis and stir-fry with salt until soft. Then pour in the leaves of Toona sinensis and stir-fry for a while.

Salt Toona practice: Wash Toona sinensis. Keep it in a cool place, dry, thoroughly cooled and free from moisture. Remove old poles and inedible places. Sprinkle salt, put more salt, or it will go bad easily. Then rub it hard with your hands to get the water out. Well, there is very little left after rubbing a catty of Toona sinensis. Put it in a small pot, press it, put on a fresh-keeping bag and tie it tightly. You can eat it in ten days.