Cut the head of bighead or grass carp in half, blanch it thoroughly in boiling water, take it out and drain it. Stir-fry shallots and ginger with a frying spoon, add fish heads and stir fry, add soup, and add preserved eggs, tofu and radish when the fire boils. Stew the thick soup until it is milky white, and add vermicelli and cabbage. Add salt, monosodium glutamate and pepper to make soup.
Amaranth pine pot
Materials:
Amaranth, lead-free preserved eggs, spicy oil, cinnamon leaves, clear soup, garlic cloves.
Exercise:
1. Wash amaranth, remove old stems and leaves, and cut lead-free preserved eggs into two pieces.
2, the wok is hot, spicy oil. After cooking, half in the bowl and half in the pot. Add two or three laurel leaves to boil, then add a proper amount of clear soup to boil, pour preserved eggs to boil, add a proper amount of salt to taste and pour into the soup bowl.
3. Start the oil pan again, add two or three cloves of garlic and stir-fry until fragrant. Pour the amaranth into the pan and stir-fry until soft and rotten.
4. Pour the preserved eggs into the pot and simmer with amaranth for four or five minutes, and add a little chicken essence to the pot. Finally, pour the remaining half of the spicy oil on it.
Hang Jiao Songhua
Ingredients: preserved eggs 10.
Accessories: 50 grams of Hangzhou pepper and 25 grams of wild pepper.
Seasoning: salt, balsamic vinegar, chicken essence, sugar, sesame oil, soy sauce and garlic slices.
Cooking method:
1. Cut persimmon pepper and pepper into small pieces, and wash and peel preserved eggs for later use;
2. Take a small bowl, add balsamic vinegar, salt, soy sauce, white sugar, chicken essence and sesame oil to taste, and then put preserved eggs, pepper, bell pepper and garlic slices into the bowl for one hour before eating.
Features: black and green, salty and spicy.
The most common are preserved egg lean porridge, cold preserved egg, preserved egg mixed with tofu.
Wash the peppers, dry them with kitchen paper and insert toothpicks.
Mix light soy sauce, steamed fish, soy sauce, sugar and Shi Yunsheng clear chicken soup, and stir the sugar for later use.
Put oil in the pan, heat it, and then fry the prepared pepper in the oil until soft.
Take out the fried soft pepper, drain the oil, put it in a container, pour in the prepared juice and soak for 3 hours.
1, dry the pepper and poke holes in it to prevent oil from spilling when frying.
2. Stone-free chicken soup can be cooked with cold water instead.