Methods for Making Bean Sprouts with Carrots, Pineapple Duck, and Pan-Fried Yellow Fish
Bean Sprouts with Carrots
Ingredients: Carrots, mung bean sprouts, oil, salt, ginger, scallion
Instructions: 1. Wash and drain mung bean sprouts, soak in cold water for 10 minutes.
2. Wash carrots and slice into strips.
3. Heat oil in a pan, add carrots to the hot oil until lightly browned, then remove.
4. Heat oil in a pan, add scallion and ginger to the pan until fragrant.
5. Add mung bean sprouts and stir-fry.
6. Stir-fry until mung bean sprouts are slightly wilted, add salt, and add carrots to the pan to stir-fry evenly.
Pineapple Duck
Materials: 400g duck meat, half a pineapple, 2 scallions, 5 slices of ginger, 1 tablespoon oyster sauce, 1.5 tablespoons soy sauce, 2 tablespoons rice wine, a little white sugar, a little oil
Instructions: 1. Wash and cut the duck into pieces; pineapple prepared and cut into small pieces; scallion chopped into small segments, ginger slices prepared.
2. Bring water to a boil in a pot, blanch the duck pieces until they turn color; remove and drain.
3. Prepare the sauce: oyster sauce, soy sauce, rice wine, white sugar.
4. Heat a little oil in a pot, add scallion and ginger slices first.
5. Then add duck pieces and pineapple chunks.
6. Pour in the prepared sauce and simmer for about 40 minutes.
7. Add a little mint leaves upon serving to enhance fragrance and decorate.
Pan-Fried Yellow Fish
Materials: 500g yellow fish, a little vegetable oil, 1 egg, salt to taste, a little rice wine
Instructions: 1. Clean the yellow fish, remove the intestines, wash it, and marinate with a little salt and rice wine for 30 minutes.
2. Whisk an egg, dip the yellow fish in the egg liquid, and coat both sides.
3. Heat a little oil in a non-stick pan, and fry the yellow fish coated in egg liquid.
4. Fry over low heat until one side is golden, then flip it over.
5. Fry until both sides are golden and serve.
