Method: Roast it in the microwave and grind it into powder. It is the best spice for cooking and making wontons.

An indispensable secret weapon for making dumplings and meatballs.

Introduction to how to eat: Ingredients for the earth fish cold fungus: 400 grams of fungus, 1 earth fish, a little green and red pepper shreds, appropriate amounts of salt, light soy sauce, and sesame oil.

Method 1. Wash and dry the earth fish, grind the meat into powder and set aside; 2. Soak the fungus in warm water, then rinse it with clean water, soak it in ice water until crisp, then pick it up and put it in

In a vessel, add appropriate amount of salt, light soy sauce, sesame oil, earth fish meal and green and red pepper shreds, mix well.

The recipe of pan-fried pan-fried fish is introduced in detail, the cuisine and its effects: Beijing cuisine malnutrition recipe Taste: Milk soup, salty and fresh Technique: Baishao Pan-fried pan-pan fish Ingredients: Ingredients: 500 grams of flounder Accessories: 50 grams of pork tenderloin,

25 grams of magnolia slices, 2 grams of coriander Seasoning: 25 grams of starch (peas), 75 grams of lard (refined), 3 grams of salt, 2 grams of MSG, 50 grams of rice wine, 2 grams of pepper, 3 grams of green onions, 3 grams of ginger, fried

The characteristics of Piankou fish: the fish meat is soft and tender, the juice is milky white without black residue, the fish is intact and not broken into pieces, and it is salty and delicious.

Teach you how to make pan-fried panfish, and how to make pan-fried panfish delicious. 1. Scrape off the scales on one side of the panfish, peel off the black skin on the black side, wash and cut off the head and tail, and place on the fish.

There are crossed flower knives on both sides.

Cut the tenderloin into thin strips.

Wash and shred onion and ginger; wash and cut coriander into sections.

2. Put lard in a spoon, heat the oil and fry the fish in the spoon for a while, then pour it out.

3. Put oil in a spoon, fry the pan with shredded green onions and ginger, add shredded pork loin and stir-fry, add soup, add Shaoxing wine, vinegar, pepper water, refined salt, add fish, bring to the boil, move to low heat, cover tightly, and simmer for 20 minutes

, move to high heat, add MSG, and put the fish in the fish plate.

Use starch to thicken the soup in the spoon, drizzle with oil, pour it on the fish, and sprinkle with coriander. Serve.

Tips for making pan-fried fish: When making peppercorn water, use the ratio of 1 tael of peppercorns to 6 pounds of water, boil it one day in advance and soak it overnight.

Tips - Foods that conflict with each other: Coriander: When taking tonics and traditional Chinese medicines Atractylodes and Danbark, it is not advisable to take coriander to avoid reducing the efficacy of the tonics.