Sweet and sour grunt fish
1. Dice the fish fillet with salt. Pepper. Egg whites marinate for 10min.
2. Fish fillet dipped in starch, fried crispy and fished out, do not turn off the heat, re-fry once on high heat (so as to ensure that the shell of the diced fish is very crispy).
3. Pour out the oil in the pot and put the tomato sauce. sugar. Stir-fry the fruit vinegar over low heat and boil with water to form a viscous juice.
4. Put the diced fish in, mix well quickly, sprinkle some cooked sesame seeds and out of the pot
Fried shrimp balls
1. The toothpick is inserted into the section of the shrimp tail, and then the shrimp head is broken, and the mud line is removed.
2. Use scissors to cut along the back of the shrimp to the tail of the shrimp.
3. Use a blade to open the back of the shrimp 2/3.
4. Heat oil in a pan and sauté ginger slices.
5. Pour in the shrimp and stir-fry until discolored.
6. Add soy sauce, stir-fry over medium heat for a while, and color evenly. 7. Finally, add the sugar and collect the juice on high heat
Emerald pumpkin
Spinach washed and cut into sections, pumpkin cut into chunks, tomatoes washed and partially diced, part cut into chunks, ginger slices; blanched spinach in oil and brine, take out the drainage, you can add the right amount of salt and chicken powder to mix the spinach well, put the mixed spinach on the bottom of the dish for later; fry the oil pan stir-fry the ginger slices, put in the pumpkin chunks and stir-fry; then add the diced tomatoes, water, sugar, cook until the pumpkin is cooked, then add the tomato chunks and simmer for a while, then take out and put them on the spinach