Spicy fish nuggets
Ingredients: grass carp a piece of onion a green onion a red pepper a salt cooking wine pepper corn flour ginger garlic flour Pixian bean paste raw soy sauce soy sauce
method
1: Wash and cut into pieces
2: Add salt, pepper, cooking wine, corn starch and ginger to marinate for 30 minutes
3: Cut the onion into cubes, cut the green onion into pieces, cut the red pepper into pieces, slice the ginger and garlic and set aside, and the marinated fish is evenly glued to the flour
4: Fry the fish in half-fry until golden brown on both sides and then fry it again
5: Start the oil pan, put a large spoonful of Pixian watercress sauce, a large spoonful of tomato sauce and fry out the red oil, under the ginger garlic and green onion stir-fry, under the onion sautéed
6: Add a bowl of hot water, a little soy sauce and soy sauce, a little sugar and cook a little
7: Stir-fry the fish cubes and red pepper, cook for a while, turn off the heat and sprinkle with incense.
Peppermint orange crispy shrimp
Directions: 1. Remove the shrimp from the shrimp line, soak the soup in hot water, drain the water, and set aside for later. Cut the oranges and remove the pulp. The specific method of cutting the orange is to cut the orange into 4 cloves and slice the pulp down with a knife. Slice small lime slices for later.
2. Pour the prawns and crispy flour into the plastic bag and shake and knead well. Heat a frying pan, pour a thin layer of oil over the bottom of the pan, add the mint leaves, fry over medium heat until the surface becomes crisp and remove.
3. Continue to use the remaining oil in the pan, put in the prawns wrapped in batter, spread as flat as possible, fry for 1 minute on medium-high heat, turn over and fry for another 1 minute, then set aside.
4. Pour in the sweet and sour sauce and heat for 1 minute until viscous. Then pour the fried shrimp back and stir-fry quickly, so that the surface is evenly coated with sauce, then add the orange pieces and half of the small green orange slices, stir-fry twice to get out of the pan.
Kimchi fish
Ingredients: 500 grams of carp, salad oil, 5 grams of soy sauce, 5 grams of vinegar, 5 grams of ginger, 15 grams of cooking wine, 10 grams of starch, 3 grams of sugar, 500 grams of broth, 10 grams of green onion
method:
1, the fish to scale, to the guts, to the gills, wash, wipe the water, I use the carp, in the gills and tails of the fish near the fish body in each stroke a knife, do not cut through, the middle of the fish body out of a white line (commonly known as fishy line), the other side is the same. In the case of other species of fish, this step can be omitted.
2: 50g of pickled greens, dried with water, cut into thin strips, and minced red peppers.
3: Heat the wok, add enough oil (you can drown the fish), cook until 80% hot, (there is smoke), put the fish in, fry for about 1 minute.
4: Gently shake the pan, let the oil touch the various parts of the fish, use the spatula to turn the fish over, fry for about 1 minute, fish out, drain the oil and set aside.
5: Pour out the excess oil in the pan, leave 3 tbsp of oil, add minced red pepper, ginger, green onion and minced garlic to fry until fragrant, add cooking wine.
6: Bring broth and soy sauce to a boil in a pot and bring to a boil with shredded pickled vegetables.
7: Add the fried fish, cook for about 6 minutes, and constantly pour the soup on the fish with a spoon.
8: Fish out the fish and plate it.
Shredded fish and meat
Ingredients required: Pork (tenderloin) 300g, 15 fungus, 1 small carrot, 1-2 green peppers (depending on the size), 1 green onion, shredded ginger, 2 cloves of garlic, 1 tbsp of Pixian bean paste, 2 spoons of starch, 3 spoons of balsamic vinegar, 3 spoons of white sugar, 2 spoons of light soy sauce, 1 tsp of salt (can be left behind), 4 spoons of water.
Step 1: Cut the pork into strips, add a little cooking wine, salt, pepper, starch, vegetable oil, grasp and marinate for 10 minutes.
Step 2. Soak the fungus in advance and cut into small or shredded, carrots and green peppers into strips, ginger and green onion into strips, garlic into cloves, and set aside.
Step 3. Sauce: The key to making fish sauce is the key to this dish, the ratio of salt, soy sauce, vinegar, sugar, starch, and water is 1:2:3:3:2:4.
Step 4: Heat the oil in the pan, pour in the marinated shredded meat and stir-fry until it changes color, then put it out and set aside.
Step 5: Heat the oil in the pan, add the green onion, ginger and garlic and stir-fry until fragrant, add 1 spoonful of watercress paste, and stir-fry to make the juice.
Step 6: Add shredded carrots, fungus and green pepper shreds in turn, fry until seven ripe, add shredded meat, stir-fry for a while, pour in the mixed fish sauce, stir-fry evenly.
Step 7: Stir-fry evenly, wait for the juice to be collected, and then you can get out of the pot.