Exercise:
1: Wash the fish head, chop the dried Chili, slice the garlic, pat the ginger loose and cut into powder.
2. Stir-fry the fish head a little, add cooking wine, salt, soy sauce and water, stew it a little, and let it out.
3: Wash the pan, put the oil, and fry the tofu until it is light yellow.
4. Pour the fish head, add salt, soy sauce, cooking wine, dried Chili, water, pepper, ginger and garlic, stew for more than 20 minutes, and be sure to cook thoroughly.
5: Wet starch is thin, sprinkle with onion and a little shredded red pepper for decoration.
Raw materials:
200g silver carp sauce. 3 slices of cooked ham, 3 slices of cooked bamboo shoots, water-soaked mushrooms 15g, and 25g of pea seedlings. Salt 17g, monosodium glutamate 2.5g and cooked chicken oil 2.5g..
Fish balls in broth
Exercise:
1, add refined salt and monosodium glutamate into the fish paste, stir until bubbling, add water, continue stirring until it becomes thick, and then stand for 5 minutes;
2. Add water to the pot, add fish balls, boil with high fire, and then "cook" with low fire.
3. Then add salt, monosodium glutamate and pea sprouts, season and put them into the pot. Put the cooked ham slices and cooked bamboo shoots in a triangle shape, put the cooked mushrooms in the middle, decorate them with pea sprouts and sprinkle with cooked chicken oil.
Braised meat with dried vegetables
500 grams of ribs with skin, 60 grams of dried mustard, 5 grams of Shaoxing wine, 25 grams of soy sauce, 40 grams of sugar, and 0.5 grams of monosodium glutamate/kloc-.
Exercise:
1. First cut the pork ribs into 2cm square pieces, blanch them in boiling water for one minute, remove the blood and wash them with clear water. Cut the dried vegetables into 1 cm. [Gourmet China]
2. Put 250 grams of water in the wok, add soy sauce, add meat and cook for ten minutes, then add sugar and dried vegetables and cook for five minutes, add monosodium glutamate, and take out the marinade after tightening.
3. Take a buckle bowl, first put 10g cooked dried vegetables at the bottom, then put a small square of meat (with the skin facing down) on the dried vegetables, then cover the remaining dried vegetables on the meat pieces, cook wine, steam in a cage for about two hours, and buckle them into the plate when the meat is crisp and waxy.
Shao shijin
Ingredients: 200g of lean meat, 25g of silver carp meat125g, 50g of egg cake, 50g of river shrimp, 50g of cooked pork belly, 0g of yellow fish maw100g, 20g of sea cucumber125g, 50g of cooked bamboo shoots, 50g of cooked chicken gizzard.
Ingredients: 5 grams of onion, 25 grams of Shaoxing wine, 0/5 grams of refined salt, 0/5 grams of monosodium glutamate, 750 grams of clear soup and 0/5 grams of cooked lard.
In the process of making (1), lean pork and dried shrimps are chopped into powder, and refined salt (3g) is added, and evenly stirred to make stuffing for later use. Beat the eggs well, add salt (1.5g) and stir well, spread them into 10 egg skin, add meat to wrap them into steamed egg dumplings, put them on a plate and steam them over high fire.
(2) Put 1 pigskin on the chopping board, put the fish, chop the mud into a big bowl, and add refined salt (4.5g) and water 50.
G. Beat with chopsticks until bubbles appear, let stand for a moment, squeeze into 10 fish balls, put them in a cold water frying pan, and "raise" them for about 10 minutes. Put the wok on medium fire until it boils slightly, and then "raise" it with low fire until it is cooked.
(3) Dice the egg cake, cooked pork tripe, cooked bamboo shoots, yellow croaker tripe and sea cucumber, slice the cooked chicken gizzard, and peel the shrimp (leaving a tail shell).
(4) Heat the wok, take out clear soup, add egg cake, pork tripe, yellow fish tripe, sea cucumber, chicken gizzard, shrimp, egg dumplings, fish balls, mushrooms, refined salt (6g) and Shaoxing wine, boil, add monosodium glutamate, put in a lotus leaf bowl, cover with fish balls and egg dumplings, and add onion.