Pickled pepper fish maw, jasmine fragrant smoked fish, crispy pop-fried tofu

Pickled pepper fish maw

Ingredients & Distribution:

Basa fish maw, garlic, millet pepper, pickled millet pepper, Hangzhou pepper, green garlic, salt, monosodium glutamate, pepper, chicken essence, Donggu soy sauce, oyster sauce, dark soy sauce, cooking wine, corn starch

Steps:

1. After the fish maw is cleaned, add salt, monosodium glutamate, pepper, chicken essence, Donggu soy sauce, oyster sauce, dark soy sauce, cooking wine, corn starch and grasp the appropriate amount, and marinate slightly.
2. Heat rapeseed oil, stir-fry until fragrant, pat garlic, millet pepper, soaked millet pepper, Hangzhou pepper rings, put in the marinated fish belly and stir-fry over high heat to mature.
3. Pour in the soy sauce and continue to stir-fry for 8 minutes, then add the green garlic and stir-fry until it is broken.

Jasmine smoked fish

Ingredients & Distribution:

Vegetables (50 grams of green onions, 40 grams of ginger, 65 grams of onions, 55 grams of carrots, 35 grams of coriander root)

Spices (2 star anise, 5 grams of cinnamon, 45 grams of fresh jasmine, 10 grams of bay leaves, 5 grams of cloves, spices rinse to remove bitterness)

Smoked fish sauce (1 kg of rock sugar, 2 kg of water, 35 grams of monosodium glutamate, 80 grams of Fortuna oyster sauce, 45 grams of dark soy sauce, 140 grams of hoisin sauce, 35 grams of Huadiao wine, 5 grams of five-spice powder, 120 grams of balsamic vinegar, 8 plums)

Steps:

1. After the grass carp is slaughtered, the head and tail of the fish are removed and the meat is changed into rectangular pieces of uniform size, and cleaned with water; 50 grams of green onions, 40 grams of ginger, 65 grams of onion pieces, 55 grams of carrot slices, 35 grams of coriander root, beat into a paste with a food processor, add salt, mix well, put in the fish and marinate for 1 hour to remove the smell and bottom taste.
2. Take 2 star anise, 5 grams of cinnamon, 45 grams of fresh jasmine, 10 grams of bay leaves, 5 grams of cloves, rinse the spices to remove the bitterness, control the water and fry it in the oil pan over low heat, and take the oil back to the pot after slag.
3. Heat the oil in the pot, the oil temperature is 8 into heat, put in the marinated fish pieces for frying, fry the fish pieces until golden brown and remove them, and fry them again until they are crispy and remove the oil.
4. Pour the ingredients of the smoked fish sauce into the pot (soak the plum in advance and boil it together, but remember to take it out in advance), boil it into a thick juice, put in the fried fish pieces and stir-fry evenly.

Crispy popping tofu

Ingredients & Distribution:

Tender tofu, millet pepper, minced garlic, cumin powder, chili flakes, coriander stalks, corn starch, flour, custard powder, baking soda, eggs, soybean oil, salt, chicken essence

Steps:

1. Take 100 grams of corn starch, 100 grams of flour, 10 grams of custard flour, and 3 grams of baking soda together and put them in a plate and stir well, add an egg and 240 grams of water, stir in one direction into a paste without particles, add 30 grams of soybean oil and stir into a yogurt-like shape.
2. Cut the tender tofu into pieces of appropriate size, put the batter into the oil pan and fry until golden brown, increase the oil temperature and re-fry until crispy, remove the oil.
3. Leave the bottom oil in the pot, fry millet pepper, minced garlic, cumin powder, chili noodles, and coriander sticks until fragrant, add the fried tofu and stir-fry evenly, sprinkle in the appropriate amount of salt, chicken essence and stir-fry evenly.