Ingredients: ginger, chicken essence, cooking wine, Flammulina velutipes, Lentinus edodes, tofu, Lycium barbarum.

Exercise:

1, ginger, chicken essence, pickled fish with cooking wine

2. Put the fish in the soup pot, add water, and add Flammulina velutipes, Lentinus edodes, tofu and medlar.

3. Burn the soup for 30 minutes.

4. put a little salt.

Braised crispy pork head with radish

Seasoning: salt, chicken essence, fermented bean curd, pepper, soy sauce, soy sauce (a small amount) and sugar.

1. Peel and cut the radish first, and put it in water to burn it, which will remove the astringency of the radish.

2. Put the oil in the pan, stir-fry the ginger a little, and then add the fish head and stir-fry.

3. Add radish, add seasoning, add water to the material, and cover it.

4. When the radish is cooked, put it on a plate and sprinkle with onion and coriander.

Smoked mandarin fish

Ingredients: crispy Anhui fish 250g, shredded lettuce 50g, tea 3g, onion 20g, yellow wine 5g, soy sauce 5g, salt 1 g, sugar 20g, pepper 0g1g, monosodium glutamate 2g, sesame oil 5g, cowhide sauce 50g, essential oil 50g, and the actual consumption is 20g.

Exercise:

1. Cut the fish into oblique slices and put them in a bowl. Add soy sauce, salt, sugar, monosodium glutamate, yellow wine, pepper and onion, marinate for 1 hour, take out, and put it in the air to dry the noodle juice.

2. Heat the oil pan to about 120 degrees. Add dried fish and soak.

3. Put sugar and tea in the pot, put the pickled fish in a steamer, cover the pot, smoke for 2 minutes on low heat, take it out, put sesame oil on shredded lettuce, keep the sauce up, and add some shredded lettuce.

[Tips] The noodle juice should be dry, the oil temperature should be low, and the smoking time should be appropriate.