My food diary.

Hot and sour perch

1. The perch changed its knife on both sides, and marinated with ginger slices and scallions for 15 minutes in cooking wine.

2. Dry the surface moisture with kitchen paper, and fry in oil pan with low heat until both sides are golden.

3. Heat oil in the pan, add ginger, garlic foam, stir-fry until fragrant, add a tablespoon of chopped pepper sauce, and stir-fry red oil with bean paste.

4. add some water to boil.

5. Put it in the fish and burn it for 1 minutes (turn it over gently in the middle).

6. Take out the fish, pour the soup with water starch, add chopped green onion and proper amount of aged vinegar, and pour the soup on the fish.

Steamed oysters

1. Dip in water: garlic foam, chopped green onion, millet spicy +2 tablespoons soy sauce, 1 tablespoon aged vinegar (two tablespoons can be added if there is fish sauce).

2. Wash the oysters, put them in a pot with cold water, and steam them on medium heat for 3 minutes.

preserved egg and bean seedling soup

1. There is little oil in the pot, and ginger and garlic are sauté ed.

2. Add preserved eggs and stir-fry until fragrant.

3. add some water to boil.

4. Add bean sprouts and cook for 3 minutes, and season with salt.