The cooking method of goby fish is the same as other seafood, and steaming or boiling is the first choice, which has the same effect as cooking. But shrimp and tigers have their own unique cooking methods. Shrimp, tiger meat and radish are typical old Qingdao dishes. Many restaurants have stopped doing this because of a little trouble. Huang Hao, general manager of Island Fishing Village Hotel, said that carrots should be fresh, crisp and refreshing, besides fresh shrimps and tigers. Ingredients: 500 grams of shrimp and tiger, 800 grams of green radish. Accessories: 50 grams of sweet potato vermicelli, one egg, salt amount: 1. Add1500g water to the wok and bring to a boil. 2. separate the shrimp from the tiger from the middle of the neck. Roll out the meat on the tiger's tail with a rolling pin. Chop shrimp and tiger meat into mud with a knife. 3. Scrape the green radish into velvet with a spoon and pour it into a boiling pot. 4. After boiling, pour the shrimp, tiger meat and vermicelli into the pot. 5. After boiling again, break an egg white and add some salt. Features: fresh, light and refreshing. This method of saltwater shrimp tiger was provided by Alan zhang, general manager of Aviation Hotel. Ingredients:1000g shrimp and tiger. Accessories: 50g green pepper, salt, ginger juice, rose dew. Practice: 1. Wash the shrimp skin and tiger skin several times with clear water, then add a proper amount of clear water, some salt and ginger juice, and a few drops of rose dew to the pot. After the taste is blended, put the washed shrimp skin and tiger skin into the pot and cook over medium heat. 2. When the color of the shrimp tiger changes from green to pink, and the shrimp meat is just cooked, take out the shrimp tiger and put it on a plate, then sprinkle some chopped green and red peppers, and a plate of delicious salty shrimp tiger is ready. Features: similar to steamed shrimp and tiger, it retains the taste of shrimp itself. This method is provided by Songjia Food City. Ingredients: 500g shrimp and 50g tiger. Accessories: Zanthoxylum bungeanum 10g, peanut oil 1kg (the actual dosage is 75g), ginger 25g, millet flour 5g, Zanthoxylum bungeanum 3g, onion 25g, refined salt 6g and clear soup 80g. Practice: 1. Clean the shrimp, blanch it in a boiling water pot until it turns red, pick it up, peel off the head and tail of the shrimp, cut it from the back of the shrimp with a straight knife, remove the shell, clean the shrimp, cut it into short pieces, marinate it with soy sauce and corn flour, wash the pepper, ginger and onion strips, and cut them into particles respectively. 2. Heat the raw oil in the wok to 60% to 70% heat, then pour out the oil such as shrimp head, shrimp tail and shrimp meat until it is 70% mature; Heat the pan again, add pepper and ginger until fragrant, add clear soup to boil, then add shrimp head, shrimp tail, shrimp meat, refined salt, monosodium glutamate, pepper and chopped green onion, stir well, and coat the soup with tail oil when it is about to dry; When the plate is loaded, the head and tail of the shrimp are symmetrically overlapped with the shrimp meat to form a shrimp shape, which is served by hooking the glass with wet raw flour and pouring it. Features: bright color, beautiful appearance, tender and smooth shrimp meat and delicious taste. Hmm (expressing hesitation, etc.) ................................................................................................................................................................................