Materials:

Three skinned fish, garlic, shredded ginger, cooking wine, pepper, salt, lemon and tomato sauce.

Making:

1. Wash the skinned fish and make a cross cut on the fish body.

2. Take a large bowl, put in the grilled fish, add salt, pepper, cooking wine (a little), garlic and ginger, mix them well with chopsticks and marinate for 30 minutes.

3. Evenly coat the surface of the fish with cornstarch and deep-fry it in a frying pan until golden brown.

4. In a separate pan, add a little oil, and when the oil is 3-4% hot, add two tablespoons of tomato salsa and one tablespoon of sugar, and stir-fry over low heat.

5. Pour in the skinned fish and stir-fry, so that it is evenly coated with tomato juice, squeeze in a little lemon juice, sprinkle a little chicken stir-fry, turn off the heat to plate.

Tips:

This dish is salty and fresh, sweet and sour appetizer, the meat outside the crispy tender, the most important thing to take care of the fish.

Stewed pickerel

First wash with salt and ginger drowned for 10 minutes

Supporting the pot pour oil, oil as usual frying amount; will be drowned in a good pickerel frying brown fish and then take out.

Then put sugar in the oil in the frying pan (3 - 4 spoons), slowly stirring until the sugar melts and foams (this time the sugar is mainly for coloring);

and then put onion, ginger and garlic frying yellow, and then put soy sauce wine, a little bit of salt, water (boiled water), the fried skinned fish into the, and then put some edamame a piece of burnt, high heat boiling and then low heat slow burned.

When it is almost cooked, add salt,

and then collect the soup (that is, a few minutes with a high fire remaining a small amount of soup)

Put monosodium glutamate (MSG) in the pot

Pepperoni fish

Raw materials: 200 grams of pepperoni pepperoni fish dry.

Seasoning: 5 grams of monosodium glutamate, rice wine, ginger, green onion 10 grams each.

Methods: the fragrant bad skinned dried fish with monosodium glutamate, rice wine, ginger, scallion, on the cage on high heat steaming 8 minutes to cook out of the plate can be. <br><br> flavor: fresh and salty wine aroma, the dregs of the rich.

Spicy fish dried method: 500 grams of freshly peeled fish washed, oblique knife cut 1 cm thick slices, put into the bad juice soak 5 hours to take out of the sun under the sunlight to dry (sun 2-3 days) can be.

Spiced lees juice method: dry pot put broken star anise 10 grams, 15 grams of leaves, 15 grams of cinnamon, stir-fried over a small fire, add purified water 5 kg, boil over high heat poured into a bucket, plus Shaoxing white lees 3 kg, Shaoxing Gahan 8 bottles of wine, sugar cinnamon 50 grams of salt 30 grams, 30 grams of monosodium glutamate (MSG), the above raw materials together to mix well, cooled into the refrigerator to keep fresh for 5 hours, take out, use the Flour bag, the mixed material bag up with a rope hanging up, the bottom of a basin, from the bag filtered out of the liquid, that is, into the fragrant lees juice.

Innovation point: the skinned fish is generally used for braised, steamed or salted and then sun-dried, seldom with the bad juice soaked and then sun-dried. The flavor made in this way is more a kind of bad aroma than the dry aroma cured with salt.

Innovation process: I saw a lot of magazines with bad juice to cook, but made only bad flavor, no dry flavor. Once I saw the dried fish, I thought I could use the bad juice soaked and then dried, and after trying to do it, I found that the dried fish became more and more fragrant, and all the bad flavor came out.

The skinned fish, also known as rubber fish, horse face fish, bread fish. Before cooking, open a small opening in the lower jaw of the fish, and tear it to the side with your hand, the skin is easy to peel off. Suitable for braising, chopping and steaming.

Comments:This dish practice is very popularization value, this method is also suitable for making chicken, duck, goose and so on. Fragrant lees juice is used more in Jiangsu and Zhejiang, in fact, it is also very suitable for use in other places, this kind of lees juice can be used as both hot dishes and cold dishes, versatile.

Garlic skinned fish

Skinned fish first with onion, ginger, parsley, celery, salt, cooking wine, pepper, soy sauce marinade for 2 hours, over the oil deep-fried to a golden brown. Pan onion, ginger, garlic fried flavor, add broth, salt, cooking wine, soy sauce, sugar, chicken essence, fish, with a small fire until taste, put MSG, plate, sprinkle with minced garlic, salad oil, sesame oil, chili oil mixed hot drizzled on the minced garlic can be. Of course, do not like spicy friends can not put chili oil