1, sweet and sour scallop

(1) Remove the head and tail of the scallop, remove the guts and fins, rinse well, and dry the surface of the fish with kitchen paper towels or dry naturally. Cut the fish into 6-cm sections, then dip the surface evenly in a thin layer of cornstarch. Cut the scallions into segments and the ginger into julienne strips.

(2) Heat a wok, then pour in the oil. When the oil in the wok reaches 70%, add the scallop segments and fry until golden brown on one side, then turn the segments over and continue frying until the other side is golden brown, then drain off the oil. Add the scallions, ginger and star anise to the pan, then add the scallops.

(3) Cook cooking wine, soy sauce, balsamic vinegar to burst the pot of aroma, then pour boiling water slightly over the surface of the scallops or flat, put sugar, salt and pepper and other seasonings on high heat to boil low heat cover, simmer for about ten minutes. Finally, high heat to thicken the soup can be.

2, minced meat eggplant

(1) eggplant washed and cut into about 6 centimeters long section, and then cut into 4 long strips;

(2) the pot into the amount of oil to heat up, into the eggplant with a medium fire frying soft and then fished out;

(3) pot of oil, into the stranded meat frying, then put into the minced garlic, sliced onions and ginger fried;

(4) fried good The fried eggplant into the pot, add seasoning and stir-fry well can be.

3, cumin chicken wings

(1) chicken wings with a toothpick will be the back of many small holes.

(2) Peel the ginger and slice it.

(3) Marinate the chicken wings with cooking wine, salt, soy sauce, pepper, oyster sauce and ginger for 30 minutes.

(4) Heat oil in a wok, add chicken wings and fry until the skin is browned.

(6) Cook on high heat, when the soup is almost dry, add cumin powder and cumin granules, and sauté well.