Typhoon shelter king crab, yellow croaker with dried pepper and shallot, sweet and sour pork ribs

Typhoon shelter king crab

Ingredients & Distribution:

King crab, breadcrumbs, red pepper, dried chili, fried garlic, crispy fried powder, chopped green onion, salt, salt, salt

Steps:

1. Slaughter the king crab, cut the crab legs into finger lengths, cut the edges with scissors, absorb the water and pat it into the dry powder, pour it into the preheated oil pan and fry it hard for later use.
2. Fry the breadcrumbs until crispy, remove the oil; Pour in the dried chili peppers and stir-fry until crispy.
3. Return the fried breadcrumbs, dried chili peppers, and red pepper corners to the pot, then pour in the king crab and stir-fry, sprinkle in the flavored pepper and salt to continue to stir-fry evenly, sprinkle in the chopped green onion and put it on a plate.

Yellow croaker with dried peppers and shallots

Ingredients & Distribution:

Small yellow croaker, garlic slices, shallots, dried chili shreds, corn starch, crispy fried powder, eggs, spicy fresh

Steps:

1. After the small yellow croaker is slaughtered, add green onions, ginger water, salt, mix well and marinate for preparation.
2. Put the shallots into a pot of boiling water, boil the water again for 5 seconds, remove the cooled water, squeeze out the water and chop it into fine pieces.
3. Corn starch, crispy fried powder, eggs, and water are mixed to make a paste, add minced chives, and after marinating, absorb the water and mix evenly.
4. Heat the oil, the oil temperature is 5 hot, put in the small yellow croaker for frying, remove after frying and shaping, and re-fry until the oil temperature rises until crispy and remove the oil, and fry the dried chili shreds to be crispy and take out.
5. Leave the bottom oil in the pot, fry the garlic slices until fragrant, add the dried chili shreds, then add the fried small yellow croaker, sprinkle in the spicy fresh and stir-fry evenly, and put it on the plate.

Sweet and sour pork ribs

Ingredients & Distribution:

Vegetarian pork ribs, salt, mushroom extract, wheat starch, crispy paste, sugar, dark soy sauce, aged vinegar

Steps:

1. Prepare a basin of water, add gluten and stir it in one direction with chopsticks, so that the flour can fully eat the water, and let it stand for half an hour for later use.
2. After peeling the lotus root, cut it into sections, then cut it into strips and soak it in light vinegar water to prevent oxidation and blackening.
3. Soak the gluten for about 10 minutes, knead it with your hands, and slowly form gluten, and then cut it into strips of the desired size.
4. Then prepare a basin of water and put it aside, wrap the cut gluten roll and wrap it in lotus root strips to make the shape of pork ribs, knead it tightly, put it in a basin and soak it, and the embryo of the vegetarian pork ribs is ready.
5. Bring water to a boil, add vegetarian pork ribs and cook for 7-8 minutes, cook until they float up, then remove and cool, cool completely and control the water for later use.
6. After cooling, sprinkle the pork ribs with salt and mushroom essence to grasp well, marinate into the bottom taste, sprinkle wheat starch to grasp well, hang on the crispy paste to grasp well, and then pat on the dry powder.
7. Heat the oil, the oil temperature is 7-8 into the heat, fry the vegetarian pork ribs one by one, fry them thoroughly, fry them crispy, and remove them until the oil temperature rises until they are golden and crispy.
8. After cleaning the pot, add a little water, sugar, dark soy sauce and aged vinegar to make sweet and sour sauce, thicken and thicken, then add the fried vegetarian pork ribs to hang the juice, pour in the tail oil and put it on the plate, and decorate it with edible flowers and plants.