A dish you will never get tired of eating

Crispy crucian carp with mushrooms

Ingredients: crucian carp; shiitake mushrooms; ham; chives; garlic; ginger; rice wine; pi County Douban; light soy sauce; edible oil.

Method

1. Clean the black mucous membrane and dirt in the belly of the slaughtered crucian carp, apply water starch on the fish, add ginger, and marinate with appropriate salt for ten minutes. . Cut the shallots into green onion segments, chop the chili oil bean paste into fine pieces, and cut the ginger slices and garlic into fine pieces.

2. Cut ham and mushrooms into small cubes. Put a small amount of cooking oil in the wok, fry the fish until golden brown on both sides, then remove. Add some oil to the wok. After the oil is cooked, add the ginger and garlic and stir-fry until fragrant.

3. Pour in the diced ham and shiitake mushrooms, add chili oil and stir-fry the bean paste into chili oil, and cook in 1 tablespoon of rice wine. Pour some water to boil, then put the fish into the wok and cook for a while. Arrange on a plate and sprinkle with scallions.

Roasted duck with konjac

Food: goose meat, konjac, green garlic sprouts, pickled ginger, pickled radish, pickled pepper, pepper, garlic, beer.

Method

1. Cut the green garlic sprouts, pickled peppers, pickled radish, and pickled ginger into strips; pat the garlic slightly; cut the konjac into pieces, blanch them in boiling water for 2 minutes. Pick it up and drain it.

2. Clean the goose meat and chop it into pieces.

3. Boil appropriate amount of oil, pour in the duck pieces and fry with Guangzhou Sun Yat-sen University until it turns yellow and becomes bright.

4. Take a clay pot, pour appropriate amount of oil and bring to a boil, sauté peppercorns, wild pepper, pickled ginger, pickled radish and garlic, add bean paste and stir-fry into chili oil.

5. Add dark soy sauce and rock sugar, stir-fry evenly.

6. Pour in the beer but not over the duck meat, and bring to a boil over high heat.

7. Add the processed konjac, cover, turn to low heat and simmer for 1 hour.

8. When the goose meat is soft and translucent, add salt, stir-fry over high heat until the color turns sugary, and sprinkle in chopped green onion.

Steamed cod

Food: 300g refrigerated cod pieces, 15ml steamed fish sauce, 5g ginger slices, 1 green onion root, appropriate amount of chives, 2g bell pepper, 2g red bell pepper, 2g yellow bell pepper, 20ml rice wine, 2g black pepper, 20ml edible olive oil, 3g salt.

Method

1) Thaw the cod pieces at room temperature, scrape off the fish scales with a knife, wash and dry, add rice wine, black pepper, and salt.

2) Catch it evenly with your hands and marinate it for 20 minutes. During the process, you can turn the cod over to benefit both sides of the fish.

3) Cut the green onion root into strips and divide each section into two; cut the green onion segments and green onion leaves into thin strips; prepare ginger slices and green pepper shreds.

4) Take a plate and put the green onions on the bottom.

5) Place the marinated cod pieces on the green onions, and put shredded green onions and green onion sections on top of the cod pieces.

6) Boil the water in the stainless steel steamer over high heat, put the fish pieces into the pot, steam for 10 minutes, then turn off the heat without removing the lid, and simmer for 3 minutes.

7) Remove the steamed cod fish pieces, discard all the ginger, garlic and steamed fish sauce, and pour the steamed fish pillar sauce over it.

8) Lay out shredded red, yellow and green bell peppers and add shredded green onions.

9) Put appropriate amount of edible olive oil in the wok, heat the oil over low heat until it smokes slightly, and quickly pour it on the shredded green onions and bell peppers.

Fried pork with fungus

Food: Pork tenderloin, fungus, onion, ginger, light soy sauce, oil, tapioca starch, salt.

Method

1. Soak the fungus. Change the water of the soaked fungus several times and remove the roots and residue.

2. Cut the green onion diagonally into strips, cut the tenderloin into slices, and cut the ginger into slices.

3. Heat oil in a pot, add ginger slices and stir-fry until fragrant, then pour meat into the pot and stir-fry until white.

4. Stir-fry the black fungus until there is a crackling sound, then add the green onions, and finally add light soy sauce and salt seasoning. Before serving, pour in the gravy powder to thicken the gravy.