Composition:

Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps and sesame oil.

Steps:

1. Siniperca chuatsi scales, gills, viscera, washing and draining. Wash all kinds of ingredients for later use.

2. Hold the fish first and cut off the head. Hold the fish down again, slice the fish against the bone with a knife (don't cut the tail), turn it over and cut another fish, and then cut off the thorn meat in the belly of the fish.

3. Cut off two pieces of fish, and put them on the skin straight and then obliquely until the skin becomes a diamond-shaped knife pattern.

4. Mix well with cooking wine and salt, and smear on fish head and fish respectively. Then roll up the dry starch and shake the fish tail by hand to remove the residual powder.

5. Heat the oil in the pot with a big fire. When it is 80% hot, hold the fish by hand and pour the hot oil in the wok on the fish from top to bottom. Then put the two shark fins on the fish tail into the oil pan and fry them slightly to shape them. After that, fry all the fish in the oil pan until golden brown, pick them up and put them on the plate.

6. Fry the fish head in the oil pan until golden brown (when frying in the pan, press the fish head with chopsticks to make its chin expand and set).

7. After frying, put the fish head and fish into the shape of the whole fish, with the head and tail tilted.

8. Put the tomato sauce into a bowl, and add fresh soup, sugar, balsamic vinegar, wine, soy sauce and wet starch to make a sauce.

9. Leave a little oil in the pot, stir-fry the onion, take it out, add garlic cloves, diced bamboo shoots, diced mushrooms, peas and shrimps, stir-fry the sauce with high heat, and then pour in sesame oil. Pour it on the fish.

Sautéed Sweet Corn with Pine Nuts

Composition:

Ingredients: 400g corn kernels, peeled pine nuts 1 00g, red pepper 1 piece, green pepper1piece, and 2 shallots.

Seasoning: edible oil 1 .5g, refined salt 1 teaspoon, 3 teaspoons of sugar and monosodium glutamate1teaspoon.

Production steps:

1. Dice pepper and chop chives.

2. Boil the corn kernels in boiling water for 4 minutes to 80% maturity, then take them out and drain them.

3. Heat the wok to warm with medium heat, add pine nuts and stir-fry until slightly golden and fragrant. Shake the pan often or stir fry with a spatula to avoid uneven color.

4. Take out the fried pine nuts and lay them flat on a big plate to cool.

5. Pour the oil into the wok and heat it over medium heat. Stir-fry shallots first, then stir-fry corn kernels and diced peppers for 2 minutes in turn, add refined salt and sugar, stir-fry evenly, add monosodium glutamate and pine nuts and stir-fry evenly to serve.

Precautions:

1. Corn can be packed in bags or cans, which makes it tender and sweeter.

2. Green pepper must not be spicy, otherwise it will affect the delicate and sweet taste.

3. pine nuts must be added when they are out of the pot, so as to maintain the crispy taste of pine nuts.

Xieshitou

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Ingredients: pork ribs (pork belly) (800g)

Accessories: crab meat (1 25g), shrimp seeds (1g), crab roe (50g) and lettuce (200g).

Seasoning: cooking wine (100g), onion (100g), ginger (30g), lard (50g), salt (15g) and starch (25g).

Exercise:

1. Peel the crab meat, wash the vegetables, and separate the stems and leaves for later use.

2. Shred onion and ginger, put water into a small bowl, soak onion and ginger, and squeeze them with water to make onion Jiang Shui.

3. Separate the fat and lean pork, shred the lean meat first, then dice it, and then chop it.

4, the fat part is shredded and replaced with pomegranate granules.

5. Mix fat meat with lean meat, add onion and Jiang Shui in several times, and stir in one direction to make the meat absorb enough water.

6. Add salt, chicken essence, a little sugar, cooking wine, a little raw flour and an egg, and stir in one direction until the meat becomes firm and sticky.

7. Pour in the peeled crab meat and mix well.

8, take the pot (preferably casserole, after the valve of our pressure cooker disappeared, my casserole also cracked for no reason! You can only use an iron pan. ) spread a layer of green leaves on the floor.

9. Pick up the meat, pat it back and forth between your palms until it becomes solid, shape it, gently put it on the vegetables, and cover each meatball with a vegetable leaf.

10, pour water along the edge of the pot without meatballs.

1 1. After boiling, simmer for more than 2 hours, and then take out the pot.

Characteristics of dishes:

Soft taste, fat but not greasy, rich in nutrition. Has the effects of clearing away heat, refreshing mind, clearing away liver-fire, benefiting gallbladder and nourishing stomach.