Ningbo New Year’s Eve Recipe

2017 Ningbo New Year’s Eve Dinner Recipes

New Year’s Eve Dinner is the most lively and joyful time for every household during the Spring Festival. It is a traditional Chinese delicacy. Eating New Year’s Eve Dinner together is a joyful and joyful time. There is so much to say The fun also heralds a whole year of reunion. Below, I will share with you the 2017 Spring Festival Eve dinner recipe, I hope it will be helpful to you!

1. Spicy Tofu Fugui Fish

Ingredients: One Mandarin Fish, about 1.5 pounds , a box of lactone tofu (or tofu)

Ingredients: small green and red pepper rings, chopped chives, a handful of fried soybeans

Seasoning: bottled chopped pepper, salt, Chicken essence, pepper, Shaoxing wine, red oil, white sugar, fried garlic,

Creativity: a must-have for fish New Year’s Eve dishes------surplus every year, tofu pudding--- --Blooming Mandarin Fish----Fugui

Method:

1. Clean the mandarin fish when you buy it, wash it when you come back, make a few lines on the body, and use Pickle with salt, pepper, Shaoxing wine and ginger slices.

2. Heat oil in a pot, brown the fish on both sides, add scallions and ginger slices, add Shaoxing wine, add a little boiling water and simmer over high heat for 5 minutes to make fish soup. Remove the mandarin fish and set aside.

3. Heat a little oil in another pot, add half of the chili rings, bean paste, and fried garlic until fragrant. Add fish soup, Shaoxing wine, chicken essence, salt, sugar, and pepper. Boil the powder, filter out the residue, add thinly sliced ??lactone tofu or bean curd, cook until fragrant, remove and pour into a basin.

4. Cover the fish out with the bean curd. Sprinkle cooked soybeans, chopped green onions and the other half of green and red pepper rings in the middle; heat up two tablespoons of red oil in the pot and pour it on the fish.

A big pot of red tofu fish

2. Barbecued pork

Ingredients

1 pork loin, 1 bottle of Zhuangji barbecued pork sauce, 1 small 2 green onions, 4 tablespoons of rice wine, 20 ml

Method: 1. Wash the purchased pork tenderloin, dry it and cut it into long strips, and use scissors to cut off the surface White fascia; peel the ginger and cut into slices, cut the green onions into sections for later use

2. Take a larger sealed box, put the pork strips into the box, then add the ginger slices and green onions. section, pour in barbecued pork sauce and rice wine and mix well, it is best to soak the meat in the sauce

3. Cover the lid of the airtight box and put it in the refrigerator for 1 day. Take it out and turn the meat halfway. strips, so that the flavor is evenly absorbed, remove the green onions and throw them away

4. After marinating, take it out, put a piece of tin foil in the baking pan, then place the meat on the grilling net, and place the grilling net on the grill Leave the pan to dry for 15 minutes to allow the sauce to drip off, then brush with a layer of honey, then replace the baking sheet with a piece of clean tin foil

5. Place the baking sheet on the lower shelf of the oven, and place the meat grill on the middle shelf. , bake at 180 degrees for 20 minutes, take it out, brush with a layer of marinated meat sauce, and then brush with a layer of honey after it dries slightly

6. Turn the brushed meat over and put it in the oven at 180 degrees Continue to bake for 20 minutes, then take it out and brush it twice with honey. It is best to bake for another 10 minutes.

Intimate suggestions:

1. When making barbecued pork, choose leaner meat. Make plum strips without skin and too much fat. If you buy a large piece of hip meat, then cut it down 5 cm from the right, and then cut it up 5 cm from the left? And so on. Cut it down so that the meat can become a long strip after being pulled apart, which can make the meat absorb the flavor more quickly

2. Raw onions should not be marinated for too long, otherwise it will form a smelly onion flavor and affect the aroma of the meat.

3. Colorful Tiger Skin Eggplant Rolls

Ingredients

Half a pound of plum meat, add sugar, light soy sauce, pepper, rice wine, onion and ginger, and mix with an egg In addition, dice three liang peppers and mince garlic

Method

1. Take a large eggplant, cut it into about 5mm slices, brush the surface with a thin layer of oil, and heat Pan, fry until tiger stripes appear on both sides;

2. Make meat filling: half a catty of plum meat (pork outer loin, the meat is relatively tender, suitable for filling), add sugar, light soy sauce, pepper, rice wine, Mix the minced onions, ginger, and an egg; in addition, dice two or three peppers and mince the garlic

3. Heat the oil in a pan, loosen the meat filling, then add all the ingredients, stir-fry until cooked, and the meat filling It’s done

4. Spread the meat filling evenly on the eggplant, and then roll it up from left to right. An eggplant roll is completed;

5. It’s delicious and delicious. There is a feeling of satiety, and it is difficult not to think about the poison of eggplant^^

4. A house full of good fortune

Materials

Tofu skin (1,000 pieces) 1 jin , 2 taels of minced meat, 8 red dates, half a catty of white radish, 1 tael of enoki mushroom,

A little wolfberry, a little leek, a bowl of broth, salt, soy sauce, cooking wine, starch

Method

Add soy sauce, cooking wine, and a little starch to the minced meat and mix well. Cut the tofu skin into wonton skin-sized pieces, blanch the tofu skin and leeks in boiling water until soft (1 minute).

Put the minced meat on the tofu skin and wrap it diagonally. Wrap the tofu with leeks.

Cut the radish into small pieces. Pour the broth into the pot, put the radish, enoki mushrooms, red dates, wolfberry, and tofu buns into the pot, add salt, and cook over medium-high heat for 10 minutes

Tips:

1. When making the filling of tofu buns, you can add mushrooms, bamboo shoots, water chestnuts, etc., but they must be chopped finely.

2. Blanch the leeks in boiling water and take them out quickly. Do not blanch them for too long.

The rope made of leeks is very strong, you can try it.

5. Coir raincoat cucumber

Materials

3 summer cucumbers, 3 cloves of garlic, 5 red peppers, 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar, 2 tablespoons of salt, 1 tsp sugar, 1 tbsp MSG, a little fish sauce, 1 tbsp cold boiled water, 2 tbsp

Method: 1. Wash the cucumber and remove both ends, then place it on the chopping board, then place on both sides of the cucumber on the chopping board Place 2 chopsticks to hold the cucumber; cut the cucumber into slices at an angle with the blade and the chopsticks at a 45-degree angle. Stop when you reach the chopsticks. After cutting one side, turn the cucumber over and cut again

2. Cut the pepper into pieces and press the garlic into minced garlic. Add all the seasonings into a small bowl and add 2 tablespoons of cold boiled water and mix well.

3. Pour the seasoning water into the chopped garlic. Inside the cucumber, cover it with plastic wrap and put it in the refrigerator to chill before eating

Intimate suggestions:

Summer cucumbers are thin green cucumbers, which are different from autumn cucumbers with many seeds. In Singapore, they call it "Japanese cucumber". When choosing cucumbers, the color is bright green and shiny, with yellow flowers on the pedicle, and those with small thorns on the body are fresh

6. Secret Braised Pork

Ingredients

1 piece of pork belly with skin, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 2 tablespoons of green onions, 2 slices of ginger, 2 slices of star anise, 2 tangerine peels, 1 piece of cinnamon, 1 piece of bay leaf, 2 slices of water, a little salt

Method

1. Wash the meat and put it into the pot. Pour in water to cover the pork, then turn on high heat and cook for 15 minutes until the foam bleeds. Take it out and let it cool. Cut the pork into small pieces

2. Pour an appropriate amount of oil into the wok and heat it up. Add the pork and stir-fry for 5 minutes. Fry out the oil and take it out.

3. Put the pot into the pot and heat it up. After washing, add 2 tablespoons of water. When the water boils, add sugar. When the sugar turns into bubbles, add the fried pork and stir-fry twice. Then add dark soy sauce and cooking wine and stir-fry for 2 minutes

4. Pour the meat into a casserole (you can also use an iron pot for frying meat), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, then pour a small cup of water to soak the meat in the soup, and add a little salt, cover the pot and simmer on low heat for 1 hour

Intimate suggestions:

1. When making braised pork, you must use pork belly with skin. The most delicious thing is the skin. and fatty meat

2. Because a lot of oil has been fried out from the meat that has been fried in advance, the braised pork is not greasy at all

3. Because pig skin is very easy to stick to pot, so it is best to use a non-stick pot when frying meat

4. I think the dishes stewed in a casserole are very fragrant. Of course, you can also use a wok to cover the pot or use a pressure cooker to save time. If Use a pressure cooker to simmer the meat, and then turn to the minimum heat for about 15 minutes after exhausting the gas.

7. How to braise fish

Materials

Fish. Chives, scallions, ginger, garlic, dried chilies.

Salt, chicken powder, sugar, cooking wine, soy sauce, dry starch, sesame oil, edible oil.

Method

1. Remove the scales, gills, and internal organs of the fish, then wash it, make a slash on both sides of the fish body, pat dry starch on it and set aside.

2. Cut the chives into sections and set aside.

3. Cut green onions into sections, slice ginger, and whole garlic for later use.

4. Cut the dried chili peppers with scissors and set aside.

5. Heat oil in a pot. When it is 70% hot, fry the fish until golden brown. Remove and control the oil and set aside.

6. Leave the oil in the pot. When it is 60% hot, add dried chili peppers and stir-fry until fragrant.

7. Add scallions, ginger slices and garlic and saute until fragrant, then cook with cooking wine and soy sauce.

8. Add the fried fish and warm boiling water to two-thirds of the fish body.

9. Add salt, chicken powder, and sugar to taste, then cover and cook over high heat until the soup is thick, then pour sesame oil and remove from the pot.

10. Garnish with green onions and serve.

8. Phoenix welcomes spring

Materials

1/3 bottle of black date wine, 1 dried longan, 10 star anise, 1 piece of old ginger, 4 slices of red pepper 1 stick of rock sugar, 20 grams of spring onions, 2 stalks of garlic, 6 diced chestnuts, 10 pcs chestnuts

Seasonings:

2 tablespoons of light soy sauce, 2 tablespoons of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of chicken broth Appropriate amount of 150 grams of dark soy sauce

Method

1. Boil a pot of boiling water, then put in the washed chicken and boil the bleeding water, remove, wash and drain the water

2. Cut the baby chicken from the belly and brush it with soy sauce to color it, then fry it in an oil pan until golden brown. Take it out, then put the garlic into the oil pan and fry it until golden brown.

3. Take a large bowl, put the fried baby chicken skin side down into the bowl, then put the rest of the ingredients and seasonings into the chicken

4. Seal the large bowl with plastic wrap, and then Steam in the steamer for an hour and then take it out. Pour out the soup first, then remove impurities from the ingredients, and separate the chestnuts.

Intimate suggestions:

1. You can also use Shaoxing wine, White rice wine instead

2. Chestnuts can be dried, but soak them in hot water before use

9. Agate eggs

Materials

3 raw salted duck eggs and 2 preserved eggs

Method

1. Peel the preserved eggs and steam them for 15 minutes to make them solidified and not bitter, then let them cool before cutting them Diced

2. Punch a small hole in the top of the raw salted duck egg and fill it with the diced preserved egg. During this process, a lot of protein will flow out, so that it will not taste too salty.

3. Wrap the whole salted egg tightly with plastic wrap, then steam for 20 minutes, let cool and peel the shell before eating

Intimate suggestions:

1. Preserved eggs should be steamed and then allowed to cool before cutting. If they are not steamed, they will be mushy when cut. If they are hot, they will be easier to chop.

2. When filling preserved eggs, you can fill in more. At this time, a lot of egg white will overflow. Too much egg white will taste very salty.

3. When wrapping the plastic wrap, wrap the holes tightly, otherwise they will easily bulge during steaming.

4. This dish is very easy to make, and if you serve this dish when you have guests at home, you will definitely win a lot of praise!

8. Serve the shrimps Place on the plate and top with tofu

10. Rose shrimp balls

Ingredients

200g shrimp, 100g broccoli

Seasoning:

3g salt, 5ml Maggi soy sauce, 5g chicken powder, 20ml Thai chicken sauce

Method

1. Wash the best shrimps and marinate them for later use. ;

2. Sprinkle the broccoli with salt and hot water, take it out on a plate and arrange it into a round shape, and place the tomato skins around it;

3. Add soy sauce to the marinated shrimp, Stir-fry the chicken powder, light soy sauce, and Thai chicken sauce, take it out, and add it to the plated broccoli and roses.

11. Teriyaki Chicken Wings

Ingredients

1. One pack of Lee Kum Kee Teriyaki Chicken Wing Sauce

2. Some chicken wings, I use eight here

Method

1. Thaw and wash the chicken wings.

2. Add Lee Kum Kee Teriyaki Chicken Wing Sauce and half a cup of water to the pot and bring to a boil over high heat.

3. Add the chicken wings, spread them flat so that the water surface basically covers the chicken wings, cook over medium heat for ten minutes, turning the chicken wings over every 6-7 minutes.

4. Ten minutes are up, take out the dishes and serve.

12. Shrimp, clams and konjac pot

Ingredients: 20 clams (clams that Qingdao people love to eat), 20 fresh shrimps

Ingredients: 1 enoki mushroom A small handful, 10 snow peas (or broccoli), one carrot, and a box of konjac shreds.

Seasoning: Lee Kum Kee’s garlic chili sauce, chopped chives, minced ginger, salt, pepper, chicken essence, oil, Shaoxing wine

Creativity: Clams------Holy, Fresh shrimps are boiled in boiling water, ------- rolling, sesame seeds --- steadily high

Method:

1. Wash the clams and fresh shrimps Use a toothpick to remove the shrimp threads, cut the enoki mushrooms into inch-long sections, cut off both ends of the snow peas, and cut the carrots into round slices.

2. Boil the clams in boiling water, remove the shells and set aside.

3. Heat oil in a pot, stir-fry chopped green onions and minced ginger, add 2 tablespoons of garlic chili sauce, stir-fry out the red oil, add carrots and stir-fry, add a bowl of hot water and bring to a boil.

4. Add fresh shrimps, enoki mushrooms, snow peas, season with salt, Shaoxing wine, pepper, and chicken essence. Finally, add shredded konjac and cook briefly, then put it into a large deep plate (or white pot) It can be served in a medium or bowl), sprinkle with chopped green onions and cooked sesame seeds.

13. Sichuan style boiled pork slices

Materials

1. 250 grams of lean pork (or beef), cabbage (or other seasonal vegetables, in Sichuan Usually use 200 grams of lettuce

2. 50 grams of Pixian Douban (3 tablespoons), 25 grams of cooking wine (1.5 tablespoons), 25 grams of starch (1.5 tablespoons),

3. 2 grams of salt (about 1/2 teaspoon), a small amount of chicken essence, 10 grams of dried chili, 20 Sichuan peppercorns, appropriate amount of green onions, 400 grams of broth,

4. 100 grams of oil, 3 grams of soy sauce (1 teaspoon ), 5 grams of sugar (1 teaspoon), 4 cloves of garlic (peeled and minced), 5 grams of ginger (minced)

Method

1. Cut the lean meat into small pieces Large slices about 5 cm long, 2.5 cm wide, and 0.3 cm thick (just an approximate, no need to strictly measure, in short, thinner will be better). If you feel it is difficult to cut, you can put the meat in the freezer to freeze it for a while. If it is hard, slice it into pieces. Use starch, cooking wine, salt and a small amount of water to mix the meat and marinate it for later use.

2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices diagonally with a knife; wash the green onions and cut them into sections; cut the dried peppers into sections with scissors and set aside; Pixian Douban Chop into pieces and set aside;

3. Pour 30 grams of oil into the wok, add dried chili segments and Sichuan peppercorns and fry over medium heat until brownish red, remove and set aside.

4. Turn up the heat, add the green onions to the wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw, spread in a large bowl and set aside.

5. Heat the pot, pour 30 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges.

6. Add broth and bring to boil.

7. Put the marinated meat slices into the pot and spread them with chopsticks. When the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence and sugar to taste.

8. Pour the meat slices and soup into a large bowl lined with cabbage.

9. Chop the pre-fried dried chili peppers and Sichuan peppercorns and sprinkle them on the meat slices. Sprinkle minced garlic evenly on the meat slices.

10. Wash and dry the pot, add 40 grams of oil, heat until 90% hot (smoking), then pour the hot oil evenly over the meat slices.

Several tips to make boiled pork slices particularly fragrant:

1. Dried chili segments and Sichuan peppercorns must be fried until they are brown, red, crispy and fragrant. Use the oil that has fried the chili peppers and Sichuan peppercorns. Sauté vegetables.

Chop the fried chili pepper and sprinkle it on the meat slices. It tastes charred and full of flavor.

2. Pixian Douban must be stir-fried until fragrant.

3. The hot oil must be very hot when poured in at the end, so that the aroma of minced garlic can be brought out.

14. Hot Palace Lantern Shrimp

Ingredients

Shrimp, tofu, Pixian bean paste, chili noodles, pepper

Egg , small tomatoes, broccoli stalks or cucumbers, coriander

1. Wash the small tomatoes, remove the stems, cut them in half, and arrange them in the shape of a palace lantern on the plate

2. Beat the eggs , spread into egg skin, let cool and then cut into shreds to make palace lantern spikes

3. Cut the broccoli stalks into small sections and cut a few grooves on them to make palace lantern holders

Method

1. Wash the shrimps, remove their heads, devein and shell them. Use a knife to cut from the middle of the back of the shrimp to the belly of the shrimp, so that the middle part of the shrimp body penetrates into a hole

2. Pass the shrimp tail through the hole in the belly of the shrimp to make a shrimp ball

3. Cut the tofu into small pieces and chop the bean paste into small pieces

4. Heat the pan with cold oil, add the bean paste and chili noodles first, stir-fry until fragrant, then pour in water (more water is needed)

5. After the water in the pot is boiling, add the tofu cubes and stir-fry evenly, and cook for a few minutes.

6. Cook until the tofu is fragrant, sprinkle with a little pepper, stir-fry evenly, and take out the tofu. , put it into the palace lantern on the plate

7. After the remaining soup in the pot is boiled, add the shrimp balls and stir-fry until the shrimps are cooked and the soup is basically gone

15. Tofu and Cucumber Cup

Materials

Tofu, cucumber (for better stuffing, choose thicker cucumbers), carrots, fresh mushrooms, green onions, and starch.

Seasoning: salt, pepper, Su Yi Xian, sesame oil.

Method

1. Peel the cucumber and cut it into sections, hollow out the middle part to make a cucumber cup;

2. Chop carrots, fresh mushrooms and green onions into mince pieces. , mash a small piece of tofu into puree, add carrots, fresh mushrooms, minced green onions, add salt, pepper, sesame oil, Su Yi Xian, and a little dry starch and mix well to make a filling;

3 . Stuff the stuffing into the dug cucumber cup and press it gently with your hands;

4. After the water in the steamer boils, put the stuffed cucumber cup into it and heat it up for 6-8 minutes;

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5. Pour the steamed soup from the plate into the pot, add a little salt and Su Yi Xian to taste, add a little water starch to thicken the gravy, add a few drops of sesame oil, and pour it on the cucumber cup. .

16. Sweet and sour bombs

Materials

Quail eggs. Tomato sauce, vinegar, soy sauce, sugar, chicken essence

Method

1. Cook the quail eggs in cold water in a pot, remove them and put them in cold water. This will make them easier to peel and easier to peel. It looks good

2. Put it in dry starch and roll it, I feel like I am shaking the Lantern Festival

3. Put oil in the pot, when the oil temperature is 70% hot, put in the quail eggs Fry until the quail eggs turn golden brown. Take them out and set aside. The oil temperature must not be too hot, and the frying time should not be too long, otherwise the eggs will burst

4. Take a bowl, add tomato sauce, vinegar, soy sauce, sugar, chicken essence and mix well

5. Put some oil in the pot, heat the oil slightly, add the sweet and sour sauce and stir-fry for a while, then add the fried quail eggs, turn down the heat and stir-fry for a few times until the sauce is evenly distributed. Spread the ground on the quail eggs and turn off the heat.

Tips

Put the quail eggs directly into cold water after they are boiled, so that they are easy to peel and look good when they are peeled out.

When frying, the oil temperature must not be too hot, and the frying time should not be too long, otherwise the eggs will burst

There is no need to add the sweet and sour sauce to the pot. Fry for a longer time, otherwise the pan will be easily burnt or black agglomerates will appear, affecting the appearance and taste.

17. Bawang Whole Elbow

Materials

1 clean elbow, 50 grams of dried chili

Seasoning:

2 tsp salt, 2 tsp allspice, 2 tbsp soy sauce, 1 tsp sugar, 1/2 tsp chicken essence, 2 tbsp cooking wine, appropriate amount of stew spices, a little each green onion and ginger segments

Method

1. Blanch the elbows in clean water, remove and debone them;

2. Apply five-spice powder to the inside of the elbows, and then tie the elbows with hemp rope Tight;

3. Pour the clear soup into the pot and bring to a boil, add seasonings, simmer over low heat until the elbows, green onions, and ginger are cooked, take them out;

4. Remove the cotton thread, Put it into a soup bowl, and steam it in a steamer for 30 minutes, until it is cooked and soft;

5. Add red oil to the wok to heat up, add dried chili peppers to crisp, pour it on the elbows, and sprinkle Serve with chopped green onions.

Tips:

The final steaming can make the elbows softer and waxier, which also means that it is the New Year and our days are getting better and better. If you find it troublesome, you can also cook them thoroughly. .

18. Passionate Beef Balls

Ingredients

Beef. Onion and ginger, bread crumbs, eggs, green apples, flour, cornstarch

Salt, baking soda (food powder), tomato sauce, concentrated orange juice, sugar, pepper

Method

1) Chop the beef with the back of a knife until it is strong and tough, and place it in a bowl. Add a little water and baking soda to the beef and stir until all the water is incorporated into the beef. Then add salt and pepper and stir evenly to form beef ingredients.

2) Cut the green apple into small dices, add them to the beef together with the onion and ginger, and stir evenly. At the same time, beat the eggs and set aside.

3) Squeeze the beef ingredients into balls, pat them with a little flour, then coat them with egg liquid, and finally pat them evenly with bread crumbs. Fry in a 50% oil pan until golden in color and the meatballs float and turn in the oil, take them out. (With two people and four hands, there was still no time to take pictures of the process of squeezing and frying the meatballs, so I really admire those food blogs with detailed process diagrams. This is really not an easy job!

　4) Pot Add a little water, tomato sauce and concentrated orange juice, add sugar and a little salt (very little salt). After boiling, adjust the taste, thicken with cornstarch, and pour it on the beef balls.

Features of the dish: Crispy on the outside, tender on the inside, sweet and sour, with a mouthful of fruity aroma.

Tips:

1. Be sure to use the back of a knife to chop beef, so that the minced meat will be smooth enough.

2. Dissolve the baking soda in the water, and then pour it into the beef mince. Be careful not to add too much water, as this will make it difficult for the balls to form.

3. If you find that too much water is added and the balls are not easy to form, you can add flour to the meat paste to make up for it. (I believe you must not have the energy to chop the beef and add it)

4. The beef puree must be stirred in a clockwise direction.

5. When frying meatballs, pay attention to the control of oil temperature.

(Mine is a bit fried)

19. Kimchi fish

Ingredients

1 fresh fish (about 500 grams, grass carp, crucian carp, etc., I Used carp), 50 grams of pickled green vegetables, 50 grams of pickled red pepper, 10 grams of chopped green onion, 5 grams of minced ginger, 5 grams of minced garlic, 15 grams of cooking wine (1 tablespoon), 15 grams of soy sauce (1 tablespoon), 10 grams of starch grams (2 teaspoons), 5 grams of vinegar (1 teaspoon), 5 grams of soy sauce (1 teaspoon), 3 grams of sugar (half a teaspoon), 500 grams of broth, oil

Method

1. Remove the scales, internal organs, and gills of the fish, wash it, and wipe dry. I used carp. I made a cut on the body of the fish near the gills and tail without cutting it thoroughly. Pull out a white line in the middle of the fish body (commonly known as the fishy line), and do the same on the other side. For other types of fish, this step can be omitted.

2. Drain the soaked green vegetables, cut into thin strips, and mince the soaked red pepper.

3. Heat the wok, add enough oil (to submerge the fish), heat until it is 80% hot (it starts to smoke), add the fish and fry for about 1 minute.

4. Gently shake the pan to allow the oil to contact all parts of the fish. Use a spatula to turn the fish over and fry for about 1 minute. Remove and drain the oil for later use.

5. Pour out the excess oil in the pot, leave 3 tablespoons of oil, add minced red pepper, ginger, green onions and minced garlic and stir-fry until fragrant, add cooking wine.

6. Pour broth and soy sauce into the pot and bring to a boil.

7. Add the shredded pickled vegetables and bring to a boil. 8. Add the fried fish and cook for about 6 minutes. Use a spoon to pour the soup over the fish.

9. Take out the cooked fish and put it on a plate.

10. Add vinegar, sugar and a little salt to the soup in the pot. Add a little water to the starch to make wet starch. Pour into the soup in the pot and remove from the heat to form a thin gravy.

11. Pour the thickened soup on the fish and garnish with coriander or chopped green onion

20. Chrysanthemum eggplant

Materials

Eggplant, green and red pepper

Seasoning:

Tomato paste, salt, sugar, chicken powder, water starch

Method

1. Wash the long eggplant and cut it into 4 cm sections. Cut a cross-section of the section with a cross-cut knife without cutting it. Sprinkle a small amount of salt and marinate for 10 minutes.

2. After draining the water, steam the eggplant with the flower knife upward for 8 minutes.

3. Dice the green and red peppers and set aside.

4. Drain the water from the steamed eggplant and place on a plate.

5. Add an appropriate amount of water. After boiling, add tomato paste, salt, sugar, and chicken powder. After the water boils, add diced green and red pepper, and water starch to thicken the soup and pour it on the steamed soup. Serve the eggplant.

Warm Tips:

1. Eggplants are easier to shape after being fried with flour.

2. When frying, use a knife to pour oil on the eggplants with a spoon.

3. You can add minced meat, mushrooms, etc. ;