1. Braised prawns in oil

Production steps:

1. Use scissors to cut off the shrimp cavity, shrimp legs and shrimp whiskers (there are children at home) It is recommended not to omit this step, otherwise it will be easy to get stuck in the mouth)

2. Cut the back of the shrimp directly. This will not only allow the flavor to be absorbed better, but also the shrimp threads will be easily picked out;

3. Cut the garlic sprouts into sections, cut the ginger into shreds and set aside;

4. Prepare a small bowl, add one spoon of dark soy sauce, two spoons of light soy sauce, one spoon of oyster sauce, and one spoon of white sugar. , stir a spoonful of tomato sauce evenly and set aside;

5. Add shredded ginger to the hot oil pan and sauté until fragrant, then pour in the prawns, fry over medium-low heat until the prawns change color, then add the prepared ingredients Pour the juice into the pot, stir evenly, cover and simmer for 3-5 minutes;

6. When the soup is thick, add minced garlic, stir quickly over high heat and serve. Just put the pot on the plate and start eating!

2. Squirrel mandarin fish

Preparation steps:

1. Remove the scales and gills of the mandarin fish, disembowel the mandarin fish and remove the internal organs; clean it; apply the fish evenly on the body Add a layer of cooking wine and marinate for 10 minutes to remove the fishy smell; after 10 minutes, dry it with kitchen paper;

2. Hold a cloth in one hand and a knife in the other; press the fish with the cloth and cut the head with the knife; cut off the fish head ; Use the tip of a knife to slit the fish neck along the spine to separate the back fish meat from the fish bones;

3. Slice the fish meat, skin down, and use a knife to cut straight on the fish meat. , cut it diagonally, do not cut the skin, and form a diamond-shaped knife pattern;

4. After cutting, shake the fish meat, make each knife edge open downward, and pat the fish meat with cornstarch; pat the fish meat raw When flouring, pay attention to evenly adhere to the gaps between the knife cuts, and then shake off the excess cornstarch to avoid affecting the taste;

5. Pour oil into the pot, roll up the two pieces of fish, and lift them up. For the fish tail, hold the neck of the fish with one hand and hold the other end with chopsticks with the other hand. Use a spoon to pour hot oil on the fish, which can quickly shape it, then put it in the oil pan and fry it for a while until the whole body turns light yellow. Remove it from the oil; When the temperature rises to 80% hot, put it into the fryer and fry until golden brown, remove it to control the oil; fry the fish head in the pan, remove it to control the oil; add the fish head to form a squirrel shape.

3. Steamed Pork

Preparation steps:

1. First make steamed pork rice noodles; wash and drain the rice, add star anise, cinnamon and Sichuan peppercorns to the pot. Fry Kauai over low heat until slightly brown, pick out the star anise, cinnamon and peppercorns, and let cool naturally;

2. Add five-spice powder to the rice, put it into a food processor and beat it a little until it becomes granular. Do not beat it too much. Crushed; it won’t have much texture when you eat it!

3. Wash the pork belly, cut into thin slices of about 5 mm, add slices of ginger and green onions, add red fermented bean curd juice, sweet noodle sauce, light soy sauce, cooking wine, white sugar and oyster sauce, mix well and marinate for 10 minutes;

< p>4. Soak the prepared rice noodles in 2 tablespoons of hot water, add in the pork belly and mix well; evenly coat each piece of meat with rice noodles, steam over boiling water for about an hour, until the meat is thoroughly cooked and the rice noodles are soft. Just make it glutinous!

4. Sweet and sour pork ribs

Production steps:

1. It is best to use ribs for sweet and sour pork ribs. Although it is more expensive, it tastes better. Serve well; wash the ribs, put them into a pot with cold water, add ginger slices and cooking wine and blanch them;

2. The most critical step is to stir-fry the sugar color. Pour oil and rock sugar into the pot and stir over low heat until it is brown. When the color is yellow and bubbling, pour in the ribs and mix well quickly; be sure to stir-fry the sugar over low heat, otherwise it will turn black