Winter Cooking Books and Practice Cooking and Home Cooking Practice

When making small fry, because there are many ways to eat small fry, you can do it according to your own taste. Fried chicken offal with celery is good. We need to prepare more than 500 grams of chicken offal, two or three parsley, appropriate pickled peppers and ginger, soy sauce and cooking wine, as well as garlic and vinegar. First, we need to prepare chicken offal. Marinate it with soy sauce for a short time, and then we can remove all the old leaves in the celery, clean it and cut it into small pieces about three or four centimeters long. After that, you need to cut the pickled pepper into sections, and the pickled ginger and garlic paste need to be sliced separately for later use. After the cooking oil is poured into the pot, we can put the fried ginger and garlic in the pot together when the oil is red. When you stir-fry the fragrance, you need to continue to turn off the heat of the chicken offal, then add the ingredients and celery, then stir-fry over high heat, continue to add sugar and salt, and stir-fry for a while. Tangpan carp

Ingredients: four-nostril carp1000g. Onion 15g, ginger 15g, garlic 5g, soy sauce 10g, starch 50g, vinegar 20g, peanut oil 200g, sugar 30g, clear soup 100g.

The method of frying carp with sugar;

1. Scrape the scales of the carp, remove the gills, wash the internal organs, drain the water, insert a bevel knife on the back bone every 3 cm on both sides of the fish, and finally cut a knife vertically on the top of the head, put it in a big plate and add soy sauce.

2. Soak wet starch in water, and add soy sauce, vinegar, wet starch and clear soup to another empty bowl. Put the wok on the fire and add peanut oil. When it is 70% hot (about 175℃), fry the fish until golden brown, drain the oil and push the fish to one side of the pot.

3. Leave a small amount of oil in the wok, first add shredded onion, shredded ginger and sliced garlic, then add sugar, pour the soup in the bowl into the wok to boil, then add the fish into the soup, fry the juice on both sides, and then leave one end of the wok out of the fire hole and put it into the fish dish. Reheat the soup in a wok, pour chicken oil on it, and pour it all over the fish until the juice explodes.