Seasoning: cooking oil, salt, pepper powder, pepper, chicken essence, starch, cooking wine, dried pepper and pepper.

How to do it:

1, one grass carp, sliced into fish fillets.

2, fish and fish bones are marinated separately, (the seasoning is the same) fish bones should be put with heavier seasoning. Because the meat is thick ... I think so:) 3. Add an egg white, salt, pepper powder, pepper, chicken essence, starch and cooking wine to the sliced fish fillet and marinate for about 30 minutes.

Put a little oil in the pot, add garlic and ginger slices. Discard it after frying (what is this oil used for ~ ~ ~? :) It is used to fry fish bones, because fish bones are thick, which is different from the required cooking time of fish slices.

4, put a lot of oil, add pepper after a few seconds, and slowly fry on a small fire. After the pepper is fried to smell, add the dried pepper (these two steps have been carried out with low fire)

When the pepper in the pot becomes darker, slide the marinated fish in the pot (it's best to wash off the things on the marinated fish with clear water, because it will make the oil turbid). Hehe ~ ~ ` Boiled fish with the same taste as that in the restaurant can be taken out of the pot and eaten:)

fried shredded pork with sweet and sour sauce

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 5 cloves of ginger/kloc-0, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Practice:

Home-cooked dish fish-flavored shredded pork

Home-cooked fish-flavored shredded pork (7 pieces)

1, clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well;

2, onion, ginger and garlic washed and shredded for use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pan and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.

Sweet and Sour Spare Ribs

Ingredients: Rib 500g chives1ginger1garlic, 2 petals starch, and appropriate amount.

Seasoning: 500g of edible oil (actual consumption is 45g), soy sauce1/2 tablespoons of balsamic vinegar1tablespoon of refined salt1/2 tablespoons of sugar1tablespoon of monosodium glutamate1/2 tablespoons.

Practice:

1, ribs washed and chopped into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, and when it is burned to 50% heat, fry the ribs until the surface is brown, and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs, boil over high fire, and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little bit of relief: sugar and vinegar should be put last, and the sweet and sour taste can come out.

Hot and sour shredded potatoes

Raw materials: potatoes

Seasoning: pepper, pepper and garlic.

How to do it:

1, peel the potatoes and shred them, the finer the better, the better ~ ~ Then shred the green and red peppers and dice the garlic cloves.

2. Cut the shredded potatoes and remove the starch with cold water, so that the fried dishes taste crisp.

3. Prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

4. Fire, sit in a wok and add oil.

5. When the oil is warm, put the pepper granules in and fry the fragrance.

6, pepper must be fished out, otherwise you will know when you eat.

7. When the oil is hot, put the shredded pepper and garlic into the fragrance.

8. Pour in the prepared shredded potatoes and stir fry a few times.

9, put white vinegar.

10, put salt, and act quickly.

1 1, stir-fry a few more times to make the salt taste more uniform.

12, dish cooked, plastic, a plate of sour, hot, spicy and crisp potato shreds can be served.