Braised barracuda

Materials

Barracuda a, green onion moderate, ginger moderate, soy sauce moderate, cooking wine or Huadiao wine moderate, vegetable oil moderate, moderate amount of water

practice

1, buy back the barracuda stall owners have been basically clean, now the farmers market in addition to the freshwater fish to help deal with the outside, but also began to help deal with sea fish. Now farmers' markets in addition to freshwater fish to help deal with sea fish, as long as the customer put forward, the stall owner will help deal with clean, this to save time, buy home to the details of the treatment is simple

2, rinse clean, the fish belly inside the black film torn off

3, fish cut into large pieces

4, the pan put the right amount of vegetable oil, put the fish into the pieces of medium-low heat frying until 2 sides of the brown

5, another pot, oil hot, burst incense onion ginger, put soy sauce, soy sauce

6, after boiling into the water, high heat

7, when the water boiled to warm, into the pan-fried fish pieces, put the appropriate amount of cooking wine or Huadiao wine, high heat boil, low heat and slowly simmer for 10 minutes

8, ten minutes later, the soup is slightly reduced, taste the salty and salty, according to their own tastes salt, do not use MSG, can be served in a bowl. Do not use monosodium glutamate (MSG), sheng out can be

Practice two, three cups of pike

Materials

Pike 1 (about 600 grams) red chili pepper green chili pepper a ginger 1 small piece of 10 cloves of garlic Cooking oil 30 grams of sesame oil 30 grams of soy sauce 30 grams of wine 30 grams of salt 3 grams of sugar 3 grams

practice

1. Pike handle clean, cut into thick slices; garlic Wash and slice; wash and shred ginger; wash and cut chili pepper into rings;

2. Pan-fry pike until golden brown on both sides, set aside;

3. Add sesame oil to the pot, burst ginger, garlic, chili pepper, add soy sauce, cooking wine, sugar, salt and pike slices, bring to a boil and then cook the sauce to a thicker consistency over a low heat, cover and simmer for 1 minute.

Note

The color is red and the fish is smooth and tender. "Three cups" means one cup of sesame oil, one cup of soy sauce and one cup of cooking wine, but the portion should be increased or decreased proportionally according to the amount of fish.