Braised Pseudosciaena crocea Ingredients: Pseudosciaena crocea 1 piece (about 750g). Seasoning: soy sauce15g, Shaoxing wine 8g, salt 5g, sugar 5g, tomato sauce 5g, pepper 5g, monosodium glutamate 8g, sesame oil 8g, wet starch10g, onion slices, ginger slices, onion slices and green pepper slices 5g, and salad oil100g. Practice 1, Slaughter the large yellow croaker, remove its internal organs from its abdomen, then remove scales and gills, wash the fish, then put a Chinese character flower knife with a depth of 2 cm on the fish at an oblique angle of 45 degrees, add 4 grams of Shaoxing wine and 2 grams of salt, and marinate for 20 minutes. 2. Put 30g of salad oil in an oil pan, heat it to 50% heat, add 2g of onion, 2g of ginger slices and 2g of onion, stir-fry until fragrant, then add large yellow croaker and fry for 2 minutes, then cook 4g of Shaoxing wine, 3g of salt, tomato sauce, monosodium glutamate, sugar, soy sauce and pepper for seasoning, then add 350g of clear water and simmer for 6 minutes. 3. Put the remaining onion, ginger, onion and green pepper slices into salad oil that has been heated to 50% and simmer for 1 min, then take them out and cover them on the large yellow croaker. Roast the tender tofu with large yellow croaker, tender tofu, flour, onion, ginger, garlic, cooking wine, soy sauce, sugar method 1, cut the tender tofu into pieces and soak it in hot salt water; 2. Wash and dry the fish by scraping scales, and apply a thin layer of powder on the surface; 3, stainless steel pot, dry to extremely hot, pour cold oil, fry the fish, 3 minutes on each side; 4. Stir-fry shallots, ginger slices and garlic and cook wine; 5. Add hot water, soy sauce, sugar and drained tender tofu, shake the pot to color the tofu, cover the pot and cook for 5 minutes; 6, open the lid, carefully turn the fish over, then shake the pot and shake the tofu, cover the lid and burn for another 5 minutes; 7, open the lid, slightly burn thick soup, sprinkle chopped parsley；; 8. Carefully take out the fish first, and then pour the tofu and soup on the fish. Steamed Pseudosciaena crocea with scallion oil: croaker 1 strip (500g), Lentinus edodes100g, scallion, red pepper, sliced scallion, ginger, soy sauce, salad oil, salt and cooking wine. Practice 1, Slaughter the yellow fish, remove the viscera, wash it, put it in boiling water, take it out for later use, shred the green onion, red pepper and mushrooms, and slice the ginger. 2. Sprinkle the scalded yellow croaker with onion slices, ginger slices, salt and cooking wine, steam for 8 minutes, take it out, pour in soy sauce, and sprinkle with chopped onion, red pepper and mushroom. 3, oil in the pot, burn to 80% heat, and pour on the onion. Main ingredients of fried yellow croaker: 500g of large yellow croaker, auxiliary materials: bread 1 00g, egg white 60g, seasoning: peanut oil 60g, scallion 1 5g, ginger 8g, pepper 1 g, pepper powder1g, soy sauce 30g. 2. Cut both sides of the fish with a knife, put them in a plate, add cooking wine, soy sauce, salt, monosodium glutamate, pepper and onion, pickle for about 10 minutes, and then pick out the onion, ginger and pepper; 3. Put the egg white in a bowl and mix well to form a liquid; 4. Peel the bread and knead it into dregs; 5. Put the pot on the fire, add peanut oil and burn it to 60% to 70% heat, put the fish with egg white liquid and bread crumbs into the oil for initial frying, fry until the fish is stiff and yellowish in color, and take out the oil control when it is 70% to 80% mature; 6. When the oil temperature in the pot rises to more than 80% boiling heat, put the fish into re-frying for a while until the skin is crisp; 7. Take it out when it is golden yellow, control the remaining oil, put it in a fish dish and sprinkle with pepper powder. Ingredients of watercress yellow croaker: 500g of Pseudosciaena crocea, 50g of wax gourd as auxiliary material, 25g of vegetable oil, cooking wine 1 5g, 4g of salt, 2g of monosodium glutamate, 5g of bean paste15g, 5g of green onion and 3g of ginger1. 2. Peel the wax gourd, wash it and cut it into cubes; 3. Chop the onion and ginger; 4. Heat the wok with oil, stir-fry the minced onion and ginger, stir-fry the bean paste slightly, and then add water, cooking wine and refined salt to boil; 5. Put the yellow croaker in the pot, add the diced melon to simmer the soup until the fish tastes delicious, and sprinkle with monosodium glutamate. Aroma-roasted yellow croaker Ingredients: Pseudosciaena crocea 1 strip (about 750g) Ingredients: lemon seasoning: onion, ginger, pepper, fennel, sesame oil, rice vinegar and meiji soy sauce 1, wash the Pseudosciaena crocea, scrape the scales and remove the internal organs, cut a knife on the back of the fish, and change the oblique word knife at the same time. 2. Marinate the changed yellow croaker in the above seasoning, air-dry, bake in the oven for about 10 minute (draw it out in the middle and coat it with sesame oil), and bring vinegar, soy sauce and lemon to the table. Main ingredients of cashew shrimp: 200g of shrimp, 50g of cashew kernel, auxiliary materials: 2g of chopped green onion, 2g of garlic slices and 2g of ginger, 30g of eggs, seasoning: oil 1 000g (about consumption100g), 25g of cooking wine, 2g of vinegar15g and 2g of salt. 2. Break up the protein, add salt, cooking wine and starch, stir well, put down the shrimp, grab the paste and feed it; 3, refueling in the pot, first fry cashews, remove them, put them aside, and cool them; 4. Put the shrimps in the pot, cut them open, stop for a moment, pour them out, and drain the oil; 5, put a small amount of oil in the original pot, add onion, garlic, ginger, cooking wine, add vinegar, salt, monosodium glutamate, soup, pour shrimp, cashew nuts, stir the pot, pour sesame oil, and serve. Stir-fried shrimp materials shrimp, eggs, ginger, onion, cucumber, seasoning: onion, ginger and garlic, starch, salt, pepper, Shao wine practice 1, shrimp cleaning with a toothpick to pick off the shrimp line. 2, the eggs are not scattered, the yolk and egg white 3, the shrimps that have been removed from the shrimp line are washed and sucked into the plate 4, and the shrimps are put with salt, pepper, Shaoxing wine, dried starch and egg white. 5. Stir the starch, egg white and shrimp evenly and size them, and put them in the refrigerator for a little freezing. 6, cucumber wash everything in two. 7. Remove cucumber seeds that love water in the middle. 8, onion minced, ginger minced, cucumber just cut into the shrimp shape of Luo Guo 9, salt, pepper, cooking wine, water starch, chopped green onion in advance into a bowl. 10, put oil in the hot pot. 1 1, 3, 40% of the oil temperature, put in the mashed shrimps and slip quickly. 12, the color turns red and quickly fished out for use. 13 take it out quickly and put it on the plate to ensure the crispness of shrimp 14, leave a little bottom oil in the pot. 15, stir-fry the oil and chives in the pan, and add the diced cucumber in Jiang Mo. 16, stir-fry a little and quickly add the slippery shrimp. 17, quickly pour into the bowl and stir fry. 18. Stir-fry the soup slightly, and then take it out of the pot and put it on the plate. Crystal shrimp material: 400g of shrimp, egg liquid100ml, onion, clear soup, salt, sugar, starch, sesame oil and salad oil. Practice1.Wash the shrimps, add salt, sugar, egg liquid and starch, and then pickle them for taste. 2. Heat the oil in the pot to 50% heat, pour in the marinated shrimps and smooth them thoroughly, and remove and drain the oil for later use. 3. Leave the bottom oil in the pot to heat up, saute the onion, cook the broth, pour in the shrimp, stir fry, thicken, and then pour in sesame oil. Main ingredients of soft fried shrimp: 200g of shrimp, auxiliary materials: egg 1 50g, wheat flour 50g, seasoning: pea starch10g, salt 3g, monosodium glutamate 2g, cooking wine 5g, salt and pepper 3g, peanut oil 20g1. 2. Add egg white, flour, starch and a little water to the bowl to make a thin paste. 3. Add peanut oil to the spoon and heat it. Wrap the shrimps into a thin paste, drop them into the oil one by one, fry them until they are 90% ripe, take them out and put them on a plate. Serve with salt and pepper. Main ingredients of corn shrimp: 250g of shrimp, 250g of sweet corn, and auxiliary materials: 30g of green pepper, 2g of seasoning: salt, 2g of cooking wine, 2g of monosodium glutamate, 20g of peanut oil and 5g of pea starch. Wash the shrimp, put it into a bowl, add salt, cooking wine and water starch and mix well. Wash and dice the green pepper. 2. Add oil to the wok and heat it to 60%. Pour in the shrimps, stir-fry and take them out. 3. Heat the wok with oil, add green pepper and stir-fry until it breaks, pour in sweet corn and shrimp and stir-fry, add fresh soup, salt, monosodium glutamate and cooking wine and stir-fry a few times, thicken with water starch and take out. Shrimp meatballs are made of 600g shrimp, ginger slices 1 0g, shallots 1 0g, rice wine 1 tablespoon, protein1tablespoon, 35g white powder, salt12 tsp, and sugar/2 tsp. 2. Flatten the shrimps prepared by the method of 1, then chop them into shrimp paste, put them into a container, add a little salt (extra weight) and mix them in the same direction until they are sticky. 3. Add the egg whites, white powder, sugar and pepper and stir well. After several beats, stir slightly. Pinch the meatballs with your hands, and with the help of a spoon, put the meatballs into a pot filled with boiling water and cook them on low heat. 4. When the meatballs float to the surface, they can be picked up.