Shad: 2 strips of lean meat (about a catty) 150g candied dates: 2 slices of ginger: 3 slices of pueraria lobata: 1000mg of water: 8 bowls (3-4 people).

Exercise 1. Pueraria lobata is washed and peeled, and it is best to tear off hard roots and cut into pieces; Rinse the candied dates slightly;

2. Wash and blanch lean meat, and pick up and cut into pieces;

3. Wash the slaughtered shad, dry the water, heat two spoonfuls of oil from the pot, add shad and ginger slices, and fry the shad until both sides are slightly yellow;

4. Boil the clear water, add all the ingredients, cook on high fire for 20 minutes, turn to low fire for one and a half hours, and season with salt.

Tomato sauce shad ball

material

About 320g of shad meat, 480ml of peanut oil (plus 2 tablespoons), tomatoes 1 piece, 2 green onions, coriander (coriander) 1 spoon, tomato sauce 1 spoon, Shaoxing wine 1 teaspoon. 20g of Lentinus edodes (soaked soft), 40g of fat diced, 40g of water chestnut powder, 30g of white powder (raw powder), salt 1 teaspoon, sugar 1 teaspoon, a little pepper, coriander (coriander).

Exercise 1. Chop the shad meat, about 320g.

2. Mix the fish with other ingredients of the shad ball and 3 tablespoons of water, and then stir in the same direction until it becomes tough.

3. Rub the fish into pills. Add 480 ml of oil to the pot and fry the fish balls until they are cooked.

4. Cut the tomato into orange petals, wash and drain. Cut the scallion into 5-7 cm segments, and chop the coriander for later use.

5. Heat the pan, add two spoonfuls of oil, add chopped green onion and saute until fragrant, and sprinkle with Shaoxing wine. Add tomatoes, herring balls, tomato sauce, two tablespoons of water, soy sauce, sugar and pepper, and cook until the juice is thick.

6. Sprinkle with sesame oil and sprinkle with coriander powder.

Stir-fried shad balls

material

Ingredients180g shad meat, 250g kale. Ingredients: 5g of garlic, 8g of onion, 5g of carrot slices and 5g of chopped green onion. 5g of seasoning salt, 6g of monosodium glutamate, 8g of water starch, pepper 1g, oyster sauce 10g, 5g of sugar, salad oil 1000g.

Exercise 1. Chop the mud, add 2g of salt, 2g of monosodium glutamate and chopped green onion, mix well, and then make balls, each weighing about 10g. Cut the Chinese kale into sections with a thickness of 1.5cm, then blanch it in boiling water for 1 min and take it out for later use.

2. Put the oil in the pot on the fire and heat it to 60%. Put the shad balls in the pot and fry for about 2 minutes until cooked. Put them in a basin.

3. Heat the oil in the bottom of the pot to 70% heat, add garlic, onion and carrot slices to saute until fragrant, then add the main ingredients, add 3 grams of salt, 4 grams of monosodium glutamate, pepper, oyster sauce and sugar to taste, then put on a plate and thicken with water and starch.

Pan-fried shad slippery

material

Fish slick, oil, shad balls, coriander powder, steamed fish soy sauce.

Exercise 1. The fish bought is very slippery, so put a little oil on your hand and rub it into a circle.

2. Leave the bottom oil in the pot, simmer, add the shad balls, and slowly crush them.

3. Turn both sides and fry until cooked.

4. Sprinkle with coriander powder and stick with steamed fish and soy sauce, which tastes best.