Main ingredients: 800g fresh Cargill fish, auxiliary materials: pork100g, antler 50g, winter bamboo shoots 75g, eggs100g, coriander segments 50g and flour 50g; Peanut oil 1 50g, onion15g, ginger15g, Shaoxing wine 25g, soy sauce10g, clear soup 250g, vinegar 20g, refined salt 5g, monosodium glutamate1g and sesame oil/0g.

Practice: 1) decapitate Cargill fish, take out internal organs, scrape scales, clean fins and tails, wash them, and chop them into big dice;

2) Cut the pork and bamboo shoots into pieces, soak the staghorn vegetables, select the clean ones, and stir the eggs in a bowl;

3) When peanut oil is added to the wok and heated to 70% (about 175℃), the fish pieces are stained with flour, wrapped in egg liquid, fried in oil until they are 80% mature, and taken out;

4) Heat lard in another oil pan, stir-fry with onion and ginger slices for a few times, stir-fry with meat slices, winter bamboo shoots and staghorn, cook with Shao wine, add soy sauce, clear soup, vinegar, refined salt and monosodium glutamate, boil and skim off the floating foam, put the fish pieces into the pan and stew with low fire for about 10 minute.

Steamed jiaji fish

The main ingredients are bamboo shoots, ham slices, fat slices, rape heart seasoning onion, ginger, salt, monosodium glutamate, sesame oil, cooking wine, pepper and soup.

Practice:1.Cargill fish is cleaned, the knife is changed and scalded with boiling water.

2. Marinate the fish with seasoning (except soup) to taste.

3. Put the ingredients on the fish, add the soup and steam it in the cage, and decorate the cooked rape heart.

4. Season with the original soup, thicken it and pour it on the fish.