Material: Yellow River Carp 1 weighing about 750g.

Ingredients: shredded mushroom, shredded winter bamboo shoots, onion, ginger and garlic, 30g each, egg 1 piece.

Seasoning: salad oil1000g, raw flour 50g, cooking wine10g, refined salt, monosodium glutamate, soy sauce and stock.

Clean the scales, gills and internal organs of carp, then put them on the chopping block, cut both sides of carp into thin slices with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes.

Stir the eggs and starch into a paste, smear it on the fish, and fry it in a 70% to 80% hot oil pan until it is golden brown and mature.

Leave a little oil in the pot, stir-fry the onion and ginger until fragrant, add a little broth and seasoning, then put the fried fish in the soup and cook it thoroughly.

2. Are you happy tonight?

200 grams of pork tenderloin, 2 eggs, 80 grams of auricularia auricula, 40 grams of cucumber and winter bamboo shoots, 2 teaspoons of soy sauce, 4 grams of Jiang Mo, 65,438+0 tablespoons of oil, 65,438+0 teaspoons of salt and raw flour.

Wash and slice pork tenderloin, mix well with corn starch and marinate for a while. Beat the eggs into a bowl and break them. Wash cucumber and slice it. Peel and wash winter bamboo shoots. After slicing, blanch and drain.

Put oil in the pot, pour in the egg liquid when it is heated to 50% heat, and crush it with a spatula after solidification.

Leave hot oil in the pot, saute ginger slices, then add tenderloin slices and stir-fry until cooked, then add fungus, cucumber and bamboo shoots in turn and stir-fry for 2 minutes, then add soy sauce and salt and stir-fry for 1 minute, then add chopped eggs and stir-fry evenly.

3. Oysters are in the lead.

350g of beef, 30g of green pepper, 2 teaspoons of oyster sauce, sugar and salt 1 teaspoon, corn flour 1 teaspoon, 3g of Jiang Mo, cooking wine 1 teaspoon and 2 teaspoons of oil.

Wash and dice beef, add raw flour, cooking wine and 1/2 teaspoons of salt, mix well and marinate for a while. Wash the green pepper, remove the pedicle, pat it flat with the back of a knife and cut it into small pieces. Wash ginger and cut into powder for later use.

Put the oil in the pan, heat it to 60% heat, put it in Jiang Mo, and stir-fry the diced beef until it changes color.

Add oyster sauce, sugar and the remaining salt in turn, stir well, then add green pepper, stir-fry until the green pepper stops growing, and then serve out.