100 home cooking skills
Ingredients: grass carp or snakehead, sauerkraut, eggs.

Seasoning: cooking oil, salt, cooking wine, pepper, pepper powder, monosodium glutamate.

How to do it:

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

4. Cut the fish into sections.

5. Hold the fish section with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:)

6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. ...

7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~

8. Take an egg, pour it with both hands and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into the basin with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.

10, pickled cabbage, pickled cabbage in Cui Hua, one pack or two, if you like, put more.

1 1, cut sauerkraut and cut into sections.

12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. Then add water or broth to boil.

13, first add the fish head and bones, and simmer for 5-7 minutes ~ it's not good-looking, hehe!

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them. ...

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!

Kung Pao Chicken?

Ingredients: chicken breast, fried peanuts 400g, eggs 50g, garlic 1, starch 5 petals, appropriate amount of dried pepper, 10.

Seasoning: 500g edible oil (actual dosage 50g), sesame oil 1 tsp soy sauce 1 tsp cooking wine 1 tsp balsamic vinegar 1 tsp refined salt 1 tsp sugar 1 tsp monosodium glutamate/tsp.

Exercise:

1. Wash and cut chicken, marinate with egg white, salt and starch and mix well; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.

Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.

Chili oil fillets

Raw materials: grass carp and eggs.

Seasoning: cooking oil, salt, pepper powder, pepper, chicken essence, starch, cooking wine, dried pepper and pepper.

How to do it:

1, a grass carp, cut into fillets.

2, fish and fish bones are marinated separately, (the seasoning is the same) fish bones should be put with heavier seasoning. Because the meat is thick ... I think so:) 3. Add an egg white, salt, pepper powder, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes.

Put a little oil in the pot, add garlic and ginger slices. Discard after frying (what is this oil used for ~ ~ ~? :) It is used for frying fish bones, because fish bones are thick and the cooking time required for fillets is different.

4, put a lot of oil, add pepper after a few seconds, stir-fry slowly on low heat. Stir-fry the chilies and add the dried chilies (these two steps have been done with low heat).

When the pepper in the pot becomes darker, slide the salted fish in the pot (it is best to wash off the things on the salted fish with clear water, because it will make the oil turbid). Hehe ~ ~ `Boiled fish with the same taste as the restaurant can be eaten out of the pot:)

Fried shredded pork with sweet and sour sauce

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Exercise:

Home-cooked dish fish-flavored shredded pork

Home-cooked shredded pork with fish sauce (7 slices)

1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;

2. Wash and shred onions, ginger and garlic for later use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Sweet and Sour Spare Ribs

Ingredients: ribs 500g leek 1 ginger 1 garlic 2 petals starch, appropriate amount.

Seasoning: 500g edible oil (actual dosage is 45g), soy sauce 1/2 tbsp balsamic vinegar 1 2 tbsp refined salt 1/2 tbsp sugar 1 tbsp monosodium glutamate 1/2 tsp.

Exercise:

1, the ribs are washed and chopped into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with ribs, pour in warm water without ribs, boil over high fire and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out.

Hot and sour shredded potatoes

Raw materials: potatoes

Seasoning: pepper, pepper, garlic.

How to do it:

1. Peel potatoes and shred them. The finer the better. Then shred the green pepper and red pepper and dice the garlic cloves.

2. shred the potatoes and remove the starch with cold water, so that the fried vegetables taste crisp.

3. Prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

4. Fire, sit in a wok and refuel.

5. When the oil temperature is high, add the pepper granules and stir-fry the fragrance.

6, the pepper must be fished out, or you will know if you eat it.

7. When the oil is hot, add shredded chili and minced garlic.

8. Pour in the prepared shredded potatoes and stir fry a few times.

9, put white vinegar.

10 salt is fast.

1 1, stir-fry a few times to make the salt taste more uniform.

12, the dish is ready, put on a plate, set, and a plate of hot and sour crispy potato chips can be served.