The way of doing things
1. Duobao fish 1 strips are cleaned, and a plurality of knife flowers are obliquely inserted in the area where the surface layer avoids the hard bones of the skin, and one knife is made on each side of the fish belly. Gently pat a thin layer of dried starch on both sides of the fish.
2. Add more oil to the wok (you can soak the fish aside). After cooking until 70-80% mature, put the prepared Duobao fish in a wok and fry for about 3 minutes.
3. Gently turn over and fry for 3 minutes. The cooking time also depends on the situation. You can fry the goldfish until both sides are slightly yellow. Take out the fried fish and drain it for later use.
4, two onions cut into strips, garlic cloves on both sides to solve the reservation, and then prepare a little onion and garlic.
5. Start the oil pan again, pour a small amount of oil, add onion and garlic, stir-fry over low heat, add 2 tablespoons of garlic and Chili sauce and stir-fry until fragrant. Hot water is introduced into the pan, and the water flow cannot exceed the fish. Add half a spoon of chicken powder, 1 spoon of sugar, 1 spoon of oil consumption, and appropriate amount of salt to adjust the taste.
6. Put the fried Duobao fish into the pot, roast it on medium heat, turn to low heat, gradually stew until the soup is thick, and then move the pot to one side. Be careful not to paste the bottom. In another pot, add a little oil and stir-fry garlic cloves and onions until they are cooked and soft. Put the newly stewed Duobao fish together with the soup base into the pot, cover it with onion and garlic, pour pepper oil on the pot cover, simmer for 1-2 min, and sprinkle coriander on the pot.
Prepare food for cooking eggplant in advance: 1 round eggplant, 1 tomato, 1 green pepper, more than half of onion, garlic, cassava starch, soy sauce, oil consumption, vinegar, sugar and salt.
Production process:
1. Prepare long eggplant, clean it, slice it with a knife (remember not to cut it too small, but a little thicker), add cassava starch and grab it evenly;
2. Blanch the tomatoes with boiling water, peel and slice them for later use;
3. Pour the oil into the pot, put the eggplant pieces marinated with cassava starch after the oil is burned, and fry them with low fire until they are slightly burnt;
4, boil the oil, add garlic, onion, green pepper, stir-fry the fragrance! Then add tomato pieces, stir-fry and add a little water to make a green soup;
5. Then add a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of oil consumption, a spoonful of sugar and starch water, stir-fry twice, pour in the fried spare long eggplant, stir-fry twice, add a proper amount of salt, and cook the juice until it is thick.
Cumin potatoes practice:
1. Peel the potatoes, cut into pieces, boil the raw water in the pot, add a spoon of salt, then pour the potatoes into small pieces and cook until it is too cold.
2. Heat oil in a pan, add onion, ginger and garlic, stir-fry until fragrant, then pour in the prepared potato chips, stir-fry until golden brown on both sides, sprinkle with appropriate amount of five-spice powder, white pepper and a little salt, stir-fry evenly, and the cumin potatoes is crispy outside and tender inside.