CATDOLL : CATDOLL: Tips for catching mandarin fish with ground traps The best way to catch mandarin fish with ground traps

1. Techniques for catching mandarin fish with ground traps The best method for catching mandarin fish with ground traps

1. You can buy two ground traps at night or in some fishing tackle markets. The price is not very high. When buying, be sure to check whether the ground trap net is damaged. Also, consider the width of the river where you catch fish and buy a ground trap of that length.

2. For safety reasons, it is usually time to place the ground trap in the evening, because someone may see it during the day and check the ground trap, and the fish may not enter the trap. One night is enough, and you can just fish it out early the next morning.

3. If there are no trees at the location you choose to place the ground trap, then you will need to bring an iron rod or something similar to it to fix the ground trap. Insert the iron rod into the water by the river. You need to place the ground trap by the river and just slightly submerge it in the water, but not too deep.

4. Remember to put the ground trap straight when putting it into the water. You can grab one end of the ground trap with your hand and throw the other end into the water with force. Also, remember that the side with the iron block is facing down.

5. When you collect the ground trap tomorrow morning, slowly pull it back from the fixed end. This is when you have a full harvest. You can see that the fish and shrimp cannot get out after entering. Check and take out and throw away the unwanted things.

2. How to tame mandarin fish in Minecraft

How to tame mandarin fish in my world:

1. After catching a mandarin fish in a wild river, put it in a bucket and take it back home.

2. Put it in a water-splitting tank you built and feed it regularly.

3. When you feed the fish to a certain level, its favorability will become full, which means it has been successfully tamed.

3. What dishes are good for entertaining guests at home under normal conditions?

Kung Pao Chicken

Method 1

Material:

900 grams of boneless chicken breast (it is said that chicken thighs were commonly used before because they are more tender than chicken breasts), 40 grams of dried red pepper, and 75 grams of fried peanuts.

Ingredients:

2 tablespoons of Sichuan peppercorns, 2 green onions (cut into sections), 1 egg white, 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, 1 teaspoon of rice wine, 1/4 teaspoon of minced garlic, 1 teaspoon of sesame oil, half a teaspoon of sugar, 1 teaspoon of white vinegar, 5 cups of salad oil, 1 teaspoon of soy sauce, 2 teaspoons of salt, and 1 tablespoon of cornstarch water.

Production process:

1. First, mix one egg white, half a teaspoon of salt and 2 tablespoons of cornstarch to make a marinade. Then, mix 1 tablespoon of soy sauce, 1 teaspoon of rice wine, 1 tablespoon of cornstarch water, 1/2 teaspoon of sugar, 1/4 teaspoon of salt, 1 teaspoon of soy sauce and white vinegar, 2 tablespoons of sesame oil, and 1/2 teaspoon of minced garlic to make a mixed seasoning.

2. Cut the chicken breast into cubes of about 1 cm. Mix the diced chicken with the "marinade" and marinate for half an hour. After the chicken is marinated, heat 5 cups of salad oil, pour the diced chicken into the pot, and fry it quickly over high heat for half a minute.

3. Be careful not to fry the diced chicken for too long, or the chicken will be overcooked. After the chicken changes color, take it out and drain the oil for later use. Leave about 2 tablespoons of oil in the pan, heat it up, add the chopped dried chilies, fry over low heat until fragrant, then add the peppercorns and scallions and stir-fry together. After the fragrance is fragrant, put the diced chicken back into the pan, stir-fry over high heat for a while, then pour in the "combined seasoning" and continue to stir-fry.

4. Finally, add the peanuts, stir-fry for a few times and serve.

Features:

A famous dish from Chengdu, Sichuan. The dish is golden in color, with tender chicken, crispy peanuts, and a slightly sweet and sour taste. This dish was created in the Qing Dynasty.

Method 2

Ingredients:

300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup, and 80 grams of peanut oil.

Cooking method:

Dice the chicken breast, add soy sauce, salt, and cooking wine to season, and mix with water bean powder. Mix soy sauce, sugar, vinegar, MSG, broth, and water bean powder into a sauce. Cut the dried red pepper into 2 cm long sections. Fry the peanuts until crispy, fry the dried red pepper and Sichuan pepper until brown, stir-fry the diced chicken, add ginger, onion, and garlic, stir-fry evenly, add the sauce, add the peanuts, stir twice, and serve.

Production process:

1. Buy chicken legs and cut the meat into dices.

2. After cutting, wash the meat, add a little salt, pepper and rice wine, and mix well with your hands.

3. Add a little starch and mix well with your hands.

4. Leave it for a while (this method is called: pickling or starching, which can remove the fishy smell and add flavor to the meat, and is suitable for all kinds of meat).

5. Pour oil into the pan.

6. Put the diced chicken into the pan and stir-fry for a while then take out.

7. Pour chili oil (or salad oil) into the pot.

8. Add peppercorns and chili peppers (cook over low heat).

9. Add onion, ginger slices and garlic slices and stir-fry for a while.

10. Add diced chicken.

11. Add cooking wine and soy sauce (for coloring).

12. Add a little chicken broth.

13. Add a little salt, chicken essence, more sugar, and a little vinegar (this dish tastes slightly sour and sweet).

14. Add a little bit of starch to thicken it and add in the fried peanuts.

15. Add chili and sesame oil and serve.

Fish-flavored Shredded Pork

Version 1: ◆ Recipe ingredients: 250g pork leg, 100g tender bamboo shoots, 1 egg, 15g sugar, 15g vinegar, 200g cooking oil, 10g sesame oil, 2.5g MSG, 10g soy sauce, 5g refined salt, 10g Sichuan Pixian bean paste, 5g rice wine, 15g water starch, pepper powder, chopped green onion and ginger. ◆ Production process: 1. Cut the pork leg into 6cm long and 0.2cm wide and thick strips, mix with wine and salt, add beaten eggs and cornstarch to make starch. Mix sugar, soy sauce, vinegar, MSG and cornstarch in a small bowl for later use. 2. When the pot is 60% hot, add cooking oil, then pour in the pork strips and stir-fry. When the blood is gone, pour the pot into a colander to drain the oil. Leave some oil at the bottom of the pot, add chopped green onion, minced ginger, and bean paste and stir-fry until fragrant, then add shredded bamboo shoots and shredded pork. Then pour the small bowl of seasoning into the pot, stir-fry quickly for a few times, add MSG and thicken with a thin starch, sprinkle with pepper, pour sesame oil on it and serve in a bowl.

Version 2: ◆ Recipe ingredients: 350g pork. 100g water-soaked orchid slices, 25g water-soaked black fungus, 15g pickled chili peppers. 3g salt, 5g ginger, 10g garlic, 10g green onion, 50g vegetable oil, 10g soy sauce, 5g vinegar, 15g sugar, 1g MSG, 25g soybean powder. ◆ Production process: Cut the pork into strips about 7cm long and 0.3cm thick, add salt and water soybean powder and mix well. Wash orchid slices and black fungus, cut into strips, chop pickled red chili peppers; chop ginger and garlic into fine pieces, and chop green onions into flowers. Add soy sauce, vinegar, sugar, MSG, water soybean powder, fresh soup, and salt to make a sauce. Put the wok on high heat, heat the oil (about 180℃), add the shredded pork and stir-fry until fragrant. Add pickled chili peppers, ginger, and minced garlic. Stir-fry black fungus, shredded orchid slices and chopped green onions, add in starch sauce, quickly stir fry, remove from pan and serve.

Version 3: ◆ Recipe ingredients: 200g lean pork, 20g Sichuan pickled pepper (bean paste or pepper paste is OK), 20g sugar, 15g vinegar, 15g soy sauce, 1.5g refined salt (used twice), 1g MSG, 15g cooking wine, 25g water starch (used twice), 100g cucumber (magnolia slices, bell peppers, etc. are OK), 50g water-soaked fungus, 50g green onion, ginger and garlic, 50g peanut oil. ◆ Production process: 1. Cut the meat into 3cm long strips and slurry with a little salt and starch. Cut the cucumber into strips and mince the green onion, ginger and garlic. Use sugar, vinegar, soy sauce, cooking wine, salt, MSG and water starch to make a sauce for later use. 2. Heat the pan, add the oil, stir-fry the shredded pork, then add the pickled pepper (chopped finely), ginger and garlic, stir-fry until fragrant, then add the cucumber and wood mushrooms, stir-fry for a while, add the sauce and chopped green onions, and stir well. Ingredients: 250g lean meat, 70g water-soaked black fungus, half a carrot, 30g pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence Method: 1. Wash the lean meat and cut it into thick strips, put it in a bowl, add salt and water starch and mix well; 2. Wash the green onion, ginger and garlic and cut into strips for later use. 3. Cut the black fungus and carrot into strips for later use. 4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water and starch to make fish-flavored sauce. 5. Put oil in the pot, heat it to 50% hot, pour in the shredded pork, stir-fry and add the chopped pickled pepper. When it is fried, add the fungus, shredded carrots and fish sauce, and stir-fry for a few times.