250g yellow croaker, 5g Pixian bean paste, 3g pepper, 3g soy sauce, 10g garlic, 250g sunflower oil, 2g chicken powder, 3g sugar, 3g vinegar, 30g pork belly, 10g green onion, 10g ginger , 2g salt, 3g cooking wine

1. Remove the five internal organs of the croaker, keeping the fish shape intact.

2. Clean, make three cuts on the back, add salt, cooking wine, pepper, scallions, and ginger slices and marinate for ten minutes. Cut the pork into small cubes, mince the onions, ginger, and garlic and set aside.

3. Put oil in the pot, heat it up, add the yellow croaker, fry until golden brown on both sides, take it out and set aside.

4. Add oil to the pot, heat it up, add diced pork and stir-fry.

5. Add Pixian bean paste, soy sauce, cooking wine, onion, ginger, garlic, sugar, vinegar, chicken powder, a small amount of water, add the fried yellow croaker, and cook over medium heat for ten minutes to reduce the juice.

Saury, 10g pepper, 5g salt, 20g green onion, 5g ginger, 5g garlic, 5g cooking wine, 2g five-spice powder, 3g light soy sauce, 2 star anise, 1g salt and pepper

1 . Thaw the saury, remove the dorsal fin, scrape off the scales, wash it, and make straight cuts on both sides evenly

2. Pat the green onions and cut them into sections, slice the ginger, and pat the garlic.

3. Add onion, ginger, garlic, star anise, salt, Sichuan peppercorns, cooking wine, five-spice powder, light soy sauce and 100 grams of water. Soak the hairtail in the soup for about 20 minutes and then take it out.

4 Add salad oil to the pot, heat it to 70% temperature, put the hairtail into the pot and fry until golden brown, then turn to high heat and fry the surface until crispy, take it out, put it on a plate and add the flavor Salt and pepper.

100g salmon, 10g chives, 20g garlic, 5g white sesame seeds, 5g coriander, 1 green lemon, 1 egg, 10g soy sauce, 10g sugar, 5g pepper, 10g chili powder, 5g sesame oil, 5g of salt.

1. Wash the salmon, mince the chives and garlic, stir-fry the white sesame seeds, spread the eggs into egg skins and shred them for later use.

2. Add soy sauce, salt, sugar, sesame oil, pepper, chili powder, minced garlic, chopped green onion, squeeze in the juice of half a green lemon, and marinate for 30 minutes.

3. Place the marinated salmon in a baking pan, place it in an oven at 200 degrees, and bake for 10 minutes. Take it out, add the egg skin, and sprinkle white sesame seeds evenly.

150g shrimp, 1g pepper, 10g starch, 10g red pepper, 15g mushrooms, 3g salt, 10g green onion, 10g ginger, 10g chicken powder, 5g sugar, 50g fresh broad beans, 1 egg, white bread One piece

1. Wash the shrimp meat and add cooking wine, salt, pepper, egg white and starch slurry. Fresh broad beans are cooked and then cooled in cold water.

2. Slice red peppers, mushrooms, onions and ginger, remove all four sides of the white bread slices and cut into two centimeter cubes and set aside.

3. Fry the croutons until crispy and put them on a plate. Mix salt, cooking wine, pepper, sugar, chicken powder, water and starch into juice and set aside.

4. Pour oil into the pot, add shrimp, fresh broad beans, mushrooms, red pepper, green onion and ginger and stir-fry, then add the prepared juice, take it out and pour it on the bread cubes. Can.

100g shrimps, 50g carrots, 50g potatoes, 30g straw mushrooms, 5g salt, 30g onions, 30g celery, 5g sugar, 20g coconut milk, 30g asparagus, 5g bay leaves, 20g curry powder, 25g butter, 30g tomatoes

1. Peel and cut the carrots and potatoes into cubes, cut the onions into triangles, cut the asparagus into sections, break the straw mushrooms in the middle, cut the tomatoes into cubes, cut the celery into sections, and chop the garlic and set aside.

2. Cook the shrimp meat with oil, boil the carrots and potatoes in boiling water, rinse and set aside.

3. Add butter to the pot, sauté the onions, add curry powder, and sauté over low heat.

4. Add water, bay leaves, salt, sugar, pepper, carrots, potatoes, asparagus, straw mushrooms, celery, tomatoes, and bring to a boil. Add the shrimp and cook until cooked through. Sprinkle a few bay leaves into a bowl.

100g shrimp, 2g chicken powder, 1g pepper, 5g starch, 10g green onion, 10g ginger, 1 egg, 100g Chinese steamed buns, 250g tomato sauce

1. Put the shrimp Wash the meat and stir it into puree, peel and cut the steamed buns into cubes, and mince the onion and ginger.

2. Season the shrimp meat with salt, cooking wine, pepper, chicken powder, onion and ginger, egg white and starch.

3. Put the diced steamed buns into a plate, squeeze the mixed shrimp meat into shrimp meatballs and place them on the diced steamed buns. Keep rolling so that the shrimp meat is covered with the diced steamed buns.

4. Heat the pot, add sunflower oil, add the shrimp balls to the pot, fry until golden brown, remove and serve on a plate.