buckwheat-flavored baked swordfish

Raw materials: swordfish 4g, shallots, 2 ginger slices, 2 star anise, 1 cooking wine, 1 stir-fry soy sauce, 1 stir-fry rice vinegar, 2 stir-fry white sugar, 2 stir-fry salt and a small amount of white pepper. Please adjust the seasoning according to your own taste. 1. Remove the head, tail, internal organs and dorsal fin of swordfish, rinse it, and wipe the surface moisture of the fish with a kitchen paper towel or dry it naturally. Cut the fish into 6cm long sections, and then evenly coat the surface with a thin layer of cassava starch. The shallots are cut into sections, and the fresh ginger is cut into filaments for emergency. 2. Boil the pot first, then add the oil. When the oil in the pot is cooked for 7 minutes, put the hairtail section into a small fire and fry it for golden brown. Then turn the hairtail section over and fry it for golden brown again. When the other side is golden brown, pinch out the dry oil. Saute shallots, ginger slices and star anise in oil at the bottom of the pan, and then put the fried hairtail in. 3. Cook rice wine, light soy sauce and aged vinegar in a saucepan, then pour boiling water slightly over the surface of swordfish or almost, add ingredients such as white sugar, salt and pepper to boil, cover with low fire, and simmer for about ten minutes. Finally, the juice of the big fire can be thickened. Spicy fried dried cucumber

Raw materials: 5g of cucumber, 5 peppers, 23g of dried bean curd, 4g of oil, 1.5g of salt, 15g of soy sauce, 3g of oil consumption, 15g of rice wine and 5g of garlic seeds. 1. Peel the cucumber, clean it and cut it into thin slices, clean the pepper with a diagonal knife, peel and clean the garlic seeds and chop it. 2. Wash and cut the dried bean curd into strips. 3. Crispy meat

Raw materials: tenderloin, corn starch, carrot, soy sauce, salt, white sugar and white rice vinegar. Practice: 1. Corn starch is soaked in cold water for more than 4 hours, and the fillet is cut in reverse direction to develop about 6cm pieces of meat. 2. Add 2 tablespoons of soy sauce and .5 teaspoon of salt, marinate, soak a little corn starch and deposit it below, and throw away the cold water above. 3. Put the cooked cassava starch into the marinated meat, grab it evenly, and cool the pot. The medium and high temperature is about 17 degrees. 4. Cook the meat pieces one by one in the pot, and fry them into a slightly burnt surface, most of which are golden yellow. 5, the fried meat is reserved for oil control and hydration, the broth is put in the pot, and the white sugar is added. After boiling, all the white sugar is dissolved. 6. Add white vinegar and salt, add shredded carrots cut into small pieces, add the fried meat pieces after the juice is thick, and add ginger, garlic and celery to stir-fry quickly.