Haihe Double Flavor
1.
Remove the stems of broccoli, break them into small flowers, blanch them in boiling water, mix well with edible oil and salt, and place them in a plate into a circle;
2.
Cut the red hot pepper into sections, cut the green onion into the green onion sections, shred the ginger, pat the garlic into puree, and serve with a small bowl;
3.
Wash the squid, remove the bones and remove the black membrane, cut with a knife, cross-cut, and do not cut it;
4.
Then cut into long strips, add salt and wet starch and mix well;
5.
Heat the oil in the wok to about 70%, and the squid can be picked up after being curled over the oil;
6.
Leave the bottom oil in the pot, add red hot pepper and saute until fragrant, add green onion, ginger and garlic;
7.
, Add squid, stir fry quickly with cooking wine and salt;
8.
Put it in the broccoli circle;
9.
Wash the grass carp, use a knife to flatten two pieces of fish from the back;
10.
With the fish maw facing to the left, hold it down with your hand, and use a knife to remove the fishbone at an oblique angle. I have to practice this more, it is not very easy;
11.
Sliced fish fillet
12.
Put the skin of the fish down, slash it with a knife, until the skin, be careful not to cut through. Use the same method to cut 5 pieces and cut them into a chrysanthemum fish shape. This requires more practice;
13.
Then cut it into strips vertically, mix well with egg white and salt, and then dip in dry starch. Don't be afraid of wasting starch and filling it with fish;
14.
Boil the oil in the wok to 80% hot, and fry the fish until it is cooked. Surround the broccoli;
15.
Heat the oil in the wok, chop the peppers and fry until fragrant, add a little water to boil, and remove the residue with a strainer;
16.
Season with salt, sugar, balsamic vinegar, and wet starch to thicken the juice and pour it on the fish;
