material
Black herring, salt, Jiang Mo, perilla, Chili powder, chopped green onion, soy sauce, water, chicken essence.
working methods
1. Marinate large pieces of herring for a while, and prepare Jiang Mo, perilla, Chili powder and chopped green onion;
2. Put the fish pieces in a hot oil pan and fry both sides carefully, spraying a little white vinegar;
3. Add Jiang Mo Chili powder to taste, spray soy sauce, and add a bowl of boiled fish;
4. Sprinkle perilla before quickly collecting juice;
5. finally, sprinkle with chicken essence and chopped green onion and it will be OK!
Method 2: Braised herring.
material
Slice herring and chop pepper.
working methods
Step 1: Heat the wok with high fire, add a little oil, and fry the herring pieces slightly under the heat of oil.
Step 2: Add onion, Jiang Mo, soy sauce and cooking sugar and cook for a while.
Step 3: add a spoonful of boiling water, add some chopped peppers and turn to low heat to cook the fish.
Step 4: Collect thick soup over high fire, sprinkle with onion and add monosodium glutamate.
Practice 3: burn herring all the time.
material
500g of herring half slice, 50g of water-soaked mushrooms, 50g of winter bamboo shoots, 50g of pork fat, 20g of onion, ginger and garlic10g, 20g of cooking wine, 20g of soy sauce, 5g of sugar10g, 5g of sugar color, 2g of monosodium glutamate and 2g of wet starch1.
working methods
1. Wash the herring part and put a knife on it. Dice mushrooms, winter bamboo shoots, fat pork. Cut the onion into small pieces. Cut ginger into powder. Shred green garlic.
2. Heat 60 grams of lard in the pot, and then fry the herring until golden brown on both sides.
3. Add onion, diced mushrooms, diced winter bamboo shoots, diced pork fat and Jiang Mo to cook cooking wine.
4, add fresh soup, soy sauce, sugar, sugar color to boil, low heat until cooked, take out the fish and put it on the plate. Thicken the soup in the pot with high fire, thicken it with wet starch, pour the remaining lard and sesame oil, pour it on the fish section, and sprinkle with shredded onion and garlic.
Practice 4, cumin stewed herring pieces
material
Ingredients: herring, cumin, salt, soy sauce, cooking oil, Jiang Mo, minced garlic, a little vinegar and Laoganma.
working methods
1. Wash herring, cut into pieces, and the size should be moderate (about the size of a matchbox).
2. Heat an appropriate amount of cooking oil, add purple, and then stir-fry the fish pieces in the pot until they are 80% mature, so that the unique fragrance of purple can be integrated into the fish pieces.
3. Add salt, soy sauce, cooking oil, Jiang Mo, minced garlic, a little vinegar, Laoganma and other condiments, stir-fry fish and cook.
Practice 5, herring porridge
material
Ingredients: japonica rice100g,
Accessories: 225g herring, 37g leek,
Seasoning: cooking wine 15g, salt 5g, pepper1g.
working methods
1. Wash herring, remove meat and slice;
2. Add big bone wine (15g) and water, boil the soup, and take it out after 20 minutes;
3. Wash the white rice and put it into the broth to cook porridge with low fire;
4. Wash leeks and cut into small pieces;
5. When the rice grains are soft and rotten, add the fish fillets and cook them together, adding salt to taste;
6. Add leek, turn off the heat as soon as it is cooked, and add a little pepper when eating.