1. Take out the internal organs of yellow croaker and keep the fish shape intact.
2. Clean, cut the back three times, add salt, cooking wine, pepper, onion and ginger slices for 10 minutes, and cut the pork into diced and chopped onion, ginger and garlic for later use.
3. Put the oil in the pot, heat it, add the yellow croaker, fry until golden on both sides, and remove it for later use.
4. Put the oil in the pot, heat it and add the diced meat to stir fry.
5. Add Pixian bean paste, soy sauce, cooking wine, onion, ginger, garlic, white sugar, vinegar, chicken powder and a little water, add fried yellow croaker, simmer for 10 minute to get juice.
Saury, pepper 10g, salt 5g, onion 20g, ginger 5g, garlic 5g, cooking wine 5g, spiced powder 2g, soy sauce 3g, star anise 2g, seasoning salt and pepper1g..
1. Thaw saury, remove dorsal fin, scrape off scales, wash, and cut straight edges evenly on both sides.
2. pat the onion and cut it into sections. Slice ginger and pat garlic.
3. Soak the hairtail in the soup for about 20 minutes with onion, ginger, garlic, star anise, salt, pepper, cooking wine, allspice powder, soy sauce and 100g water.
4 Add salad oil to the pot, heat to 70% oil temperature, fry hairtail in the pot until golden brown, fry noodles with high fire, take out, add salt and pepper and serve.
Salmon 100g, shallot 10g, garlic 20g, white sesame 5g, coriander 5g, green lemon 1, egg 1, soy sauce 10g, sugar 10g, pepper 5g, and Chili noodles/.
1. Wash salmon, mince onion and garlic, stir-fry white sesame seeds, and spread eggs into peaches for later use.
2. Put the salmon in soy sauce, salt, sugar, sesame oil, pepper, Chili noodles, minced garlic and chopped green onion, squeeze into half a green lemon juice and marinate for 30 minutes.
3. Put the marinated salmon in a baking tray, put it in a 200-degree oven, bake it for 10 minute, take it out, put in the egg skin, and sprinkle with white sesame seeds evenly.
Shrimp 150g, pepper 10g, starch 10g, red pepper 10g, mushroom 15g, salt 3g, onion 10g, ginger 10g, chicken.
1. Wash shrimp and add cooking wine, salt, pepper, egg white and starch slurry. Fresh broad beans are cooked in the kitchen and then supercooled with cold water.
2. Slice red pepper, mushroom, onion and ginger, slice white bread, and cut into 2 cm cubes for later use.
3. Fry the croutons in the oil pan and put them on the plate. Mix salt, cooking wine, pepper, sugar, chicken powder, water and starch into juice for later use.
4. Add oil to the pot, add shrimps, fresh broad beans, mushrooms, red peppers, onions and ginger, stir fry, then add the prepared juice, take it out and pour it on the diced bread.
Shrimp 100g, carrot 50g, potato 50g, straw mushroom 30g, salt 5g, onion 30g, celery 30g, sugar 5g, coconut milk 20g, asparagus 30g, fragrant leaves 5g, curry powder 20g, butter 25g and tomato 30g.
1. Peel carrots and potatoes, cut onions into triangles, cut asparagus, cut straw mushrooms in the middle, cut tomatoes, cut celery and cut garlic for later use.
2. Smooth the shrimp with oil, blanch the carrots and potatoes with boiling water, and pour them for later use.
3. Put butter in the pan, stir-fry onion, add curry powder and stir-fry over low heat.
4. Add water, fragrant leaves, salt, sugar, pepper, carrots, potatoes, asparagus, straw mushrooms, celery and tomatoes, and add shrimps after boiling. After cooking, put it in a bowl and sprinkle with a little fragrant leaves.
Shrimp 100g, chicken powder 2g, pepper 1g, starch 5g, onion 10g, ginger 10g, egg 1g, steamed bread 100g and tomato sauce 250g.
1. Wash the shrimp and stir it into mud. Peel the steamed bread and cut it into cubes. Cut onion and ginger into powder.
2. Add salt, cooking wine, pepper, chicken powder, minced onion and ginger, egg white and starch to taste.
3. Put the diced steamed bread into a dish, squeeze the mixed shrimp paste into shrimp balls and put them on the diced steamed bread, and keep rolling so that the shrimps cover the diced steamed bread.
4. Add sunflower seed oil to a hot pot, put the shrimp balls in the pot, fry until golden brown, and then take them out and put them on a plate.