asparagus

2 small abalone

Garlic 2 petals

salt

sugar

A teaspoon of oyster sauce

Two or three slices of ginger.

Secret XO sauce

Fried abalone slices with asparagus

Wash and cut asparagus. If the roots are a little old, it is best to peel them.

When buying abalone, the seller is required to handle it well, and the shell is not needed. After returning home, it is washed and sliced, and the abalone slices are marinated with ginger slices and oyster sauce for 20 minutes.

Heat oil in a wOK, stir-fry garlic slices, stir-fry asparagus, add a little water and salt, add the pot cover to medium heat for one minute, then add abalone slices. If it feels dry, add a little water, stir-fry for two or three minutes, taste the salty taste, add a little sugar to taste, serve, and decorate with secret XO sauce, and it's ok.

soup

material

Snakehead1piece

Tofu1box

2 preserved eggs

Coriander1small bar

2 slices of ginger

salt

cooking wine

pepper

starch

Practice of preserved egg, tofu and fish fillet soup

Remove the head, spine and skin of the slaughtered snakehead, slice it into 0.5cm thick fillets, knead it with salt, cooking wine, pepper and starch for a while, add 1 spoon of cooking oil and mix well.

Cut tofu into small pieces, add 1 tsp salt, soak in hot water for 3 minutes to remove the beany smell, so that the treated tofu is not easy to break when cooking; Preserved eggs are shelled and cut into blocks; Cut coriander into powder

Fry the fish head, steak and skin in a frying pan until golden; Add cold water and ginger slices and cook over high fire until the soup is milky white; Filter out the fish soup, add tofu and preserved eggs, boil for 3 ~ 5 minutes, and add appropriate amount of salt.

Reduce the fire and put the fish fillets into the soup one by one; Then turn on the high fire and cook until the soup boils. Turn off the fire immediately and sprinkle with coriander and pepper.