fresh and fragrant saury

Raw materials: saury 4g, edible oil 2g, sesame oil 5g, rice wine 1g, soy sauce 3g, vinegar 3g, sugar 2g, tomato sauce 5g, corn flour 4g, shallots 4g, ginger 3g and garlic 5g. Method 1. Chop the onion and garlic into fine powder; 2. Wash the saury, cut it into small pieces, put it in Jiang Mo, soy sauce, stir-fry rice wine and marinate for 3min；; 3. Put cassava starch in a bowl and put water into it to adjust it to water starch; 4. Add oil to the wok and boil it to 8% heat. Add fried small fish and fry until both sides are golden yellow. Take it up to control oil and replenish water. 5. Heat the oil in the wok, add the garlic paste and stir-fry the fragrance. Gaza, salt, white sugar, vinegar and a small amount of water are boiled; 6. thicken with water starch, put in fried fish and turn well until the juice is thick and drenched with sesame oil. Slice cucumber into big squid

Practice: 1. Remove cartilage tissue from big squid, peel off skin, cut and wash it, add knife flowers, and make it into pieces with moderate size; Cut cucumber into rhombic slices; Slice ginger and garlic; 2. Put cold water in the pot, add ginger slices, rice wine, refined salt and shallots, boil them, add big squid, boil them until they turn over, and fish them up. 3. Mix sauce: sugar: vinegar; The proportion of salt is 4: 3: 1, and a little monosodium glutamate, 2 spoonfuls of rice wine, 1 spoonful of soy sauce and a little starch are added and mixed together. 4. Leave a small amount of oil in the pot, add dried Chili and pepper to saute, then add ginger slices and garlic to saute, add dried squid rolls and cucumber slices, stir-fry and add Chili noodles to stir-fry. 5. Pour in the prepared mixture of seasoning juice and starch, stir-fry until it is brown, pour in peeled peanuts and stir well. Sauté ed chicken with scallion

Practice: 1. Remove the root of the onion and clean it, cut the green grass into green onion or onion segments, cut the onion root into segments for reservation, and cut the ginger slices into ginger slices and ginger slices for reservation. 2. After the chicken is washed, use kitchen paper to absorb the water from the chicken, then coat the chicken with distiller's grains, oil and salt from the inside out, then put the onion roots and ginger slices on the chicken, cover the fresh-keeping bag and pickle it in the refrigerator for 2 hours or more. 3. Introduce a proper amount of cold water into the pot and boil it, then put it into a dish filled with chicken and steam for 25 minutes. 4. Take the chicken out of the pot, cool it, chop it into pieces, put it into a plate, pour in about 5 tablespoons of seafood soy sauce, then open another pot and pour in about 3 tablespoons of oil heat, put ginger slices and scallion into it, stir-fry it with slow fire, add a little salt and mix it, and finally pour onion ginger oil on the chicken's hands to serve and enjoy.