Sweet and sour hairtail raw materials: fresh hairtail, onion, ginger slices, soy sauce, vinegar, sugar, rice wine, salt and starch. Practice: 1. Clean swordfish, cut into10cm segments, and marinate for10min. 2. Take a clean small plate, pour in a proper amount of rice wine, 1 tablespoon soy sauce and 1 tablespoon sugar, and stir well. Pour in the right amount of vinegar and salt according to your own preferences. 3. Dip the hairtail section in dry starch. 4. Add oil to the pot and fry the oil in the hairtail pot. When the oil is cooked, gently cut the hairtail side and fry the other side until it is light yellow. Adjust the hairtail section to one side, add Dongru and ginger slices and stir-fry until fragrant. 5. Pour in the stir-fried sauce, preferably without swordfish, and simmer for 10 minutes.

The method of drying and flattening fresh squid is 1. Cut the fresh squid into strips, hang the crisp paste evenly, then put the money in a 50% hot pot, fry until the surface is golden and the inside is cooked, then pour it out and drain the oil. In addition, put the funds of Agrocybe aegerita into a hot oil pan and fry until golden and dry. 2. Put the cooked food in the pot. After the bean paste is fried, put the money into the dried Chili festival and sesame pepper, then fry the green pepper festival, shallot festival and Agrocybe aegerita together, add fresh squid strips, and then season with salt, column sauce, monosodium glutamate and chicken essence and stir well. Then you can cook and plate.

50g of leek, 2 raw eggs, 25g of sausage, 5g of corn flour, 0/5ml of water 1/4 teaspoon of edible salt. Soak the leek in warm water for 20min, wash it and cut it into 5mm-long slices. Cut the sausage into 5mm-thick dices. Put the two raw eggs into a bowl and add salt. 2. Mix corn flour and cold water evenly in a bowl to make glutinous rice, pour it into egg liquid to mix, and add chopped leeks and sausages. 3. Stir well, add a little cooking oil to the wok and cook until it is 80% hot. Pour in leek raw eggs, rotate the cauldron, spread the egg liquid, and evenly spread leek and sausage with a frying spoon. 4. Continue to fry in the pan. When the egg liquid at the edge of the pot is solidified, but the egg liquid in the center is still not solidified, scrape it off and turn it to the middle. Stack them into a tube and fry them in a pot until both sides are golden. Press it gently with a wooden shovel and you can get out of the pot. 5, after the pot, cut the egg roll into sections with a sharp knife.