Spicy fish head stew
Ingredients:
1 silver carp head (1200 grams).
Accessories:
60 grams of pork belly slices, 350 grams of mung bean flour skin, 10 grams of green garlic flowers, 5 grams of coriander.
Ingredients:
10 grams of green onions, 10 grams of ginger, 1 gram of white peppercorns, and 8 grams of dried chili peppers.
Seasoning:
35 grams of mixed pepper spicy sauce, 10 grams of fresh soy sauce, 8 grams of chicken essence, 70 grams of unsalted peanut butter, 50 grams of lees, 50 grams of rice wine.
Make:
1. Add 1 kg of water to mix the dregs evenly, and drain the dregs juice after precipitation overnight;
2. Wash and split the fish head, heat the pot and fry the pork belly slices with 40 grams of lard until browned and oily, add small ingredients and fry the fish head until the fish head is golden on both sides, cook in rice wine, add the drained juice, and simmer for 15 minutes on medium heat;
3. Mix the seasonings (except rice wine) evenly, pour them into the fish head soup and boil, cut them into large pieces of flour skin, cook for 1 minute, sprinkle with garlic flowers and coriander.
Stir-fried chicken balls
Ingredient:
150 grams of deboned chicken thighs, 50 grams of fresh mushrooms, 100 grams of onions, 30 grams of bell peppers, 5 grams of minced garlic, oyster sauce, sesame oil, sugar, white sugar and pepper, soy sauce, chili paste, salt.
Method:
1. Cut the chicken thighs into long strips, add a little salt and flour to grab them, and fry them in an oil pan until they become curly.
2. Add mushrooms, onions, and bell peppers and stir-fry for 3 minutes until flavorful, and season with sugar, oyster sauce, sesame oil and salt.
3. Continue to stir-fry and add a little soy sauce at the end.
4. Sprinkle the cashew nuts before frying them in advance to keep them crispy.
Fried shrimp balls with calendula mustard
Characteristic:
Crispy on the inside and soft on the outside, the taste is refreshing and slightly choking.
Raw material:
150g frozen green shrimp, 50g pineapple, 10g Japanese green wasabi, 50g Kewpie salad dressing, a little lemon juice.
Make:
1. Use Japan wasabi, salad dressing, and lemon juice to make a sauce and set aside.
2. Marinate the shrimp with an appropriate amount of salt and egg white, then add dry powder and fry them in an oil pan to crispy; The pineapple is starched and fried crispy.
3. Mix the fried shrimp balls and pineapple evenly with the prepared salad dressing.