Shrimp noodles

Cook the noodles in boiling water, do not boil, otherwise they will be too mushy. Boil until halfway through, then rinse with cold water. Pour a small amount of oil into the pan and pour over the surface of the strainer. Just fry it face down to one side and add a small and half bowl of water. After adding the water, cover and simmer until the water dries up. You will see the moisture drying on the lid. You can choose to have single-sided or double-sided crispy flavors, depending on whether you have two sides fried and one side fried, which is under your control.

If you want to fry both sides, turn it over and pour a little oil on it and fry until golden brown. This is a method of making yellow embryos on both sides, just like the traditional Shanghai pot stickers and pan-frying method. It’s just that the oil content is really much less. After peeling the shrimp, grab it with salt, rinse it off, put a little baking soda evenly, rinse with water to remove the taste of baking soda, sizing it with salt, egg white and dry starch, then marinate in the refrigerator for at least an hour. After marinating, fry the shrimps and pour them on both sides until they are yellow. Tangku herring

Seasoning: 1 herring, appropriate amount of vegetable oil, appropriate amount of light soy sauce, sugar and vinegar. Cut a herring into chunks and determine how long it needs to be marinated to suit your personal taste. Fry the marinated fish, remove from the pan and soak in the sauce, then drain immediately (sweet and sour sauce, 2 parts sugar and 1 part vinegar). Home-cooked delicacies: yellow noodles on both sides, sweet and sour herring, half-boiled fish belly, typical hometown delicacies. Half-boiled fish skin

Seasoning: 500g carp, appropriate amount of ginger slices, appropriate amount of green onions, appropriate amount of wild rice, appropriate amount of salt, appropriate amount of cornstarch and water. Sprinkle some wheat flour on the fish skin, heat the pan, add some salt powder to the oil, and fry the fish skin for 3 minutes. When both sides of the fish skin are a little golden, you can pour in an appropriate amount of cold boiled water, add ginger slices, and then pour the wild rice into the water. Pour the water starch into the water and hook it on a thick stick, then sprinkle the chopped green onions on the plate. Home-cooked delicacies: yellow noodles on both sides, sweet and sour herring, half-boiled fish belly, typical hometown delicacies.