Exercise:

Fish-flavored shredded pork (chicken breast version)

Ingredients: chicken breast, green pepper, fungus and carrot.

Pickling seasoning: salt, white pepper, yellow wine/cooking wine, starch, egg white. The main thing is to remove the fishy smell and the bottom taste.

Saute seasoning: bean paste, chopped green onion, minced garlic, Jiang Mo.

Fish-flavored sauce: Recommended proportion: 3 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1/2 tablespoons of soy sauce, about 2 tablespoons of starch, and about 8 or 9 tablespoons of half a bowl of water.

1. Remove fascia from chicken breast and shred green pepper, fungus and carrot.

2. Add yellow wine/cooking wine, white pepper and salt to the shredded chicken breast. Egg white and starch, stir well and marinate for a while.

3. Pour the oil into the pot and the pickled shredded pork.

Stir quickly to break up, stir-fry until slightly discolored, and serve for use.

4. Add the bean paste to the remaining oil in the pot and stir-fry the red oil.

5. Add chopped green onion, minced garlic and Jiang Mo and stir fry.

6. Add shredded fungus and stir fry a few times.

7. Add shredded carrots and shredded green peppers and stir fry a few times.

8. Add the fried shredded pork and stir fry.

9. Pour in the prepared fish-flavored sauce, thicken the soup and stir well.

stir-fried shrimps

Ingredients: shrimp, cucumber.

Seasoning: chopped green onion, optionally ground black pepper particles, salt, chicken essence and corn starch.

1. Dice cucumber, thaw shrimp and air dry, and add water to corn starch to make water starch.

2. Pour the oil in the pan and stir-fry the chopped green onion.

3. Pour in the shrimps and stir fry. Add ground black pepper to remove fishy smell and enhance fragrance.

4. Stir-fry the shrimp until it changes color, and pour in the cucumber and stir-fry.

5. Season with salt and chicken essence, pour in water starch, turn to high heat, thicken and stir well.