Oolong Playing with Pearls

Instructions: 1. Wash the Radix Scutellariae, add water to it and wipe it dry before use. 2. Slaughter and clean the sea bass, wipe away the water, take out two pieces of fish, chop the fish into mince, put it into a container, add 15 grams of rice wine, 2 grams of salt, 1 gram of seasoning powder, 3 grams of sugar, onion and ginger juice, white pepper, egg white, stir in one direction and set aside. 3. Spread the dry starch on the inner wall of the black ginseng, stuff it with minced fish, put it in an electric steamer until red and cooked, and then remove it. 4. Heat the lard in a pot, put part of the large black ginseng and minced fish downwards into the pot, fry until fragrant, then place on a plate, and then place the eggs around the large black ginseng. 5. Cut the top of the Chinese cabbage head, boil it with water along with the carrot sticks, then insert the carrot sticks into the cutter part of the Chinese cabbage, stir-fry the seasonings, and place outside the eggs. 6. Bring the bone broth to a boil, add oil and the remaining rice wine, salt, sugar, and seasoning powder, thicken with water and starch, change the broth to adjust the color, and pour it over the black ginseng. Braised river shrimp with poached egg and lettuce

First, use the small river shrimp to boil the pot, then add the blanched lettuce to digest and absorb the fragrance. Before serving, add the egg-filled pancake cubes to absorb the juice. A simple side dish becomes The "rice killer" on the table. Raw materials: Raw materials: 150 grams of lettuce, 100 grams of fried egg pancakes, 100 grams of river shrimp, 20 grams of green garlic sprouts. Condiments: 200 grams of bone broth, 20 grams of soybean oil, 15 grams of animal oil, 3 grams of salt, 5 grams each of chicken essence and MSG. Preparation: 1. Fill egg cakes and cut peeled lettuce into diamond-shaped pieces; cut green garlic sprouts into inch-long pieces. 2. Blanch the lettuce pieces in salted oil and water until they are raw, then pick them up and drain them. 3. In another pot, bring soybean oil and animal oil to a boil, add 30% of the heat, add small river shrimp and stir-fry until raw, add in blanched lettuce pieces and stir-fry evenly, add bone soup, add salt, chicken essence, MSG, stir and bring to a boil. Add the eggs and fill the pancake pieces with a little heat, then sprinkle the green garlic sprouts on top and serve. Zhanxiang fish

Ingredients: 750 grams of crucian carp, 50 grams of chicken breast, 250 grams of yam, 50 grams of raw pork (fat), 25 grams of red bean filling, 30 grams of raw eggs, 65 grams of whole wheat flour , 50 grams of egg white, 50 grams of bread crumbs, 100 grams of pork (fat and lean). Condiments: 70 grams of cooking oil, 30 grams of rice wine, 10 grams of green onions, 10 grams of vinegar, 20 grams of ginger, 5 grams of sugar, 30 grams of garlic, 5 grams of salt, 5 grams of light soy sauce, 15 grams of coriander, and 10 grams of coriander. Preparation: 1. Shave the bones of the fish, cut into hinged pieces (continue with the first cut, break with the second cut), mix with salt, rice wine, and light soy sauce to marinate; 2. Fill the dumplings, add raw eggs, a small amount of salt and Stir the minced ginger. Add the pork stuffing to the hinged fish; 3. Replace the egg white and soup powder and mix evenly to form an egg white paste. Place the fish meat into the egg white paste. Fry the oil until it reaches 70%, and it is ready to serve.