Fried hairtail fish, stir-fried bacon with spring bamboo shoots, dried bean curd and cucumber rolls with red oil

Pan-fried hairtail

Ingredients & Distribution:

Hairtail, Sichuan pepper, cooking wine, green onion, ginger, garlic, head soy sauce, dark soy sauce, sugar, salt, white pepper, corn starch, sesame oil

Steps:

1. Remove the internal organs and black membrane of the hairtail, clean it, cut it into 7 consecutive knife segments, add peppercorns, cooking wine, ginger and shallots, and salt to grasp and marinate for 10 minutes.
2. Put the first soy sauce, dark soy sauce, sugar, salt, white pepper and corn starch together in a bowl and stir well.
3. The marinated fish absorbs the water, pats the cornstarch, puts it into a non-stick pan, half-frying until the surface is golden brown, and then takes out the oil control after frying on both sides.
4. After the net pot of non-stick pan put in lard to burn, add shallots, ginger, garlic and stir-fry, put in the hairtail, turn on high heat, stir-fry while pouring in the adjusted sauce, after draining the juice, pour in an appropriate amount of sesame oil to enhance the flavor, out of the pot and put on the plate.

Stir-fried bacon with spring shoots

Ingredients & Distribution:

Bacon, spring bamboo shoots, green onions, garlic slices, cooking wine, salt, sugar, light soy sauce, oil

Steps:

1. Peel the spring bamboo shoots and take the more tender part, open one into two, and cut the oblique knife section for later use.
2. Bring water to a boil, add an appropriate amount of salt, sugar and oil, blanch the bamboo shoots for 2-3 minutes, remove the water and set aside.
3. Cut the bacon or bacon into pieces, fry the fat in a non-stick pan, fry the garlic slices until fragrant, and stir-fry the bamboo shoots evenly.
4. Pour in cooking wine to increase the flavor, add sugar, light soy sauce and stir-fry evenly, sprinkle in an appropriate amount of green onion after draining the juice, stir-fry slightly out of the pot and put on a plate.

Red oil dried bean curd cucumber rolls

Ingredients & Distribution:

Dried tofu, cucumber, fried crushed peanuts, 60 grams of steamed fish soy sauce, 50 grams of light soy sauce, 50 grams of spicy fresh sauce, 100 grams of red oil, 30 grams of sugar, 8 grams of monosodium glutamate, 10 grams of chicken essence, 20 grams of sesame oil, 20 grams of oyster sauce, 5 grams of white sesame seeds, minced garlic

Steps:

1. Cut the dried tofu into thin slices, spread the plastic wrap on the cutting board, and then arrange the cut dried tofu on top of each other on the plastic wrap.
2. The cucumber is sliced and placed on the dried tofu, wrapping the plastic wrap in the dried bean curd and rolling it up in one direction, rolling it into a cylinder, rolling it tightly and removing the head and tail to trim the shape.
3. Sprinkle fried peanuts on a plate and arrange with rolled tofu cucumbers and garnish with sprouts and pansies.
4. Finally, mix 60 grams of steamed fish soy sauce, 50 grams of light soy sauce, 50 grams of spicy fresh sauce, 100 grams of red oil, 30 grams of sugar, 8 grams of monosodium glutamate, 10 grams of chicken essence, 20 grams of sesame oil, 20 grams of oyster sauce, 5 grams of white sesame seeds, and a little minced garlic to make a sauce and pour it around the crushed peanuts.