Ingredients: 1 grams of crispy fish maw, 25 grams of crispy fish skin and 25 grams of beaten fish green

Ingredients: 4 grams of asparagus, 15 grams of kidney beans, 5 grams of white pulp and 5 grams of green pepper

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2. Cut the crispy pomfret into strips with a width of 1cm and a length of 5cm, and marinate them for later use.

3. Cut the asparagus into small pieces (1 pieces) about 8 cm long, then use the asparagus pieces, and change the green peppers into olive horns for later use.

4. Blanch asparagus, simmer it until it is cooked, put it on the striped crispy pomfret and put it on one side of the dish in a chrysanthemum shape.

5. put the oil in the pan, add the material head and main ingredients to fry until cooked, add the prepared fermented fish skin, thicken and season, and serve.

6. Serve and set the dish, and hook it into a flower-shaped edge with western juice.

second, the fish emperor enters the phoenix nest

raw materials: 15g of ginkgo, 25g of crispy pork, Chinese kale grains, 1g of colored pepper, 1g of cashew nuts, one big one and six small ones of taro cup

ingredients: ginger slices, garlic slices and onion olives

production process.

2. Deep-fry cashews, peel ginkgo, wash kale and colored pepper, and dice for later use.

3. Pull the crispy pomfret oil for later use.

4. Blanch Ginkgo biloba, Chinese kale granules and colored pepper granules with boiling water, remove and drain for later use.

5. put oil in the pan, add ginger slices, garlic slices and scallions to saute until fragrant, put down the Chinese kale grains, colored peppers, ginkgo biloba and crispy pork carp grains, add oil, season, thicken and add tail oil, and serve.

Features: crispy and refreshing, not greasy

III. Dish-baked fish maw

Production process:

1. Slice the crispy fish maw into 1cm wide and 5cm long strips for later use.

2. prepare the sliced fish maw in secret, simmer it until it is half-cooked, and then take it out for later use.

3. Add salt and secret seasoning to the sliced crispy fish maw and mix well.

4. disc burning: put down the material, ingredients, galangal, garlic and dried onion, saute until fragrant, then put down the secret fish maw and fry it on the disc until cooked. Finally, cut the flowers with red and green peppers, saute sesame seeds, and prepare cashews in secret, and put them on it and mix well.

Fourth, there is more than one year

Raw materials: 6g of crispy pomfret meat, 15g of sweet and sour pork, 1 egg yolk, 1g of raw flour, and custard powder Jamlom.

Method of making:

Cut the fish into butterfly shapes, flour it, fry it in an oil pan to dry it, and then add the sweet and sour oil to take it out of the pan.

5. Happy Fish Skin

Ingredients:

1g of crispy pomfret skin, 3g of ginger, 2g of garlic, 2g of coriander, 2g of parsley, 2g of cooked sesame seeds

Seasonings: 3g of salt, 2g of monosodium glutamate, 1g of sugar, 1g of aged vinegar, 2g of soy sauce, and 2g of sesame seeds. Chop coriander and parsley.

2. Put the fish skin into a pot, and add salt, monosodium glutamate, sugar, aged vinegar, soy sauce, sesame oil, pepper oil, red oil, ginger, garlic, coriander powder and celery powder.

3. Mix well and serve, then sprinkle with sesame seeds.