Raw frying, also known as fire-side frying, is mainly made of raw materials that don't hang paste. First, put the main ingredients in a boiling oil pan, stir-fry until they are five or six times ripe, then add the ingredients. If the ingredients are easy to cook, they can be put in later, and if they are not easy to cook, put them together with the main ingredients, then add the seasoning, and quickly turn them over a few times, so that it is good to break the raw materials. Braised fish breast with mushroom

Raw material: 750 grams of fish meat. 25g of fresh Tricholoma, 25g of green beans and 30g of ham. 5g of refined salt, Shaoxing wine15g, egg white15g, 30g of starch, 5g of cooked lard150g, 5g of sesame oil, 250g of clear soup, 0g of onion10g, and 0g of ginger10g.

The practice of braised dried fish with mushroom;

1, wash the fish meat, chop it into fine mud, add clear soup, refined salt, Shaoxing wine, egg white, wet starch, cooked lard, sesame oil and stir it into fish material.

2. Slice the ham and set aside. Add cooked lard into the wok, and when the heat reaches 50% (about 1 10℃), pour the fish material into the oil several times with a hand spoon to make 0.6 cm thick preserved fish, take it out when it is white until it is cooked, and drain the oil.

3. Add clear soup to the soup pot, bring it to a boil, soak the dried fish thoroughly in the pot, and remove it to control the net moisture. Put a little oil in the wok.

4. When the heat reaches 60% with medium fire (about 132℃), stir-fry with minced onion and ginger, add Shao wine, clear soup, refined salt, dried mushrooms, green beans, ham and fish fillets, simmer thoroughly with low fire, remove the floating oil, thicken with wet starch, and pour sesame oil on the plate.