Practice steps
1. Wash mandarin fish and take back the fish from one side.
Step 2 cut into fillets
3. Put the cooking wine, white pepper and salt into a bowl, then add some salad oil and put it in the refrigerator for cold storage and pickling.
4. Hungarian foie gras bought by tourists
Step 5 cut into small particles
6. After adding salt and cooking wine to the eggs, add warm water according to the ratio of egg liquid to water 1: 1.5 and mix well.
7. Filter the egg liquid with a sieve.
8. Add the foie gras evenly into the egg mixture, leaving a few grains.
9. Seal it with plastic wrap, boil the water in the pot and put it into a steamer.
10, steamed for about 10 minutes, the egg liquid began to solidify, and the fish fillets and the remaining goose liver particles were spread on the egg liquid.
1 1, continue steaming for about 5 minutes.
12, after the egg liquid is completely solidified, take it out and pour it with steamed fish sauce and chopped green onion.
13, heat a little salad oil.
14, drizzle with hot oil and stir-fry chopped green onion.
15, done
Tip: Adjust the steaming time yourself. For example, the depth of the container is different, and the time used is different.
Sliced bass in tomato sauce Ingredients: 1 bass, 2 tomatoes, appropriate amount of ginger, appropriate amount of onion, 30g of tomato sauce, 10ML yellow wine, a little pepper, 4g of refined salt and appropriate amount of cooking oil.
Step 1: put the fish flat, make a knife at the head of the fish, and cut the back of the perch along the fish ridge with a kitchen knife to separate the fish from the fish bones. The operation on the other side is the same. Put a towel under the chopping block to prevent slipping. 2. You can also directly cut the fish head and cut the knife flat. Slice the bones on the fish belly. So is the other half. You can cut a knife on the fish's spine before slicing. 3. Then cut the fillets from the fish tail at a 40-degree angle. You can also cut butterfly slices, that is, one knife does not cut off, and two knives cut off. Open it and you will see butterfly fillets. 4, add oil to the pot, saute ginger and onion, add fish bones, add a little yellow wine and stir-fry until it changes color. 5, add tomatoes and stir well, add appropriate amount of boiling water or bone soup, add tomato sauce and boil. Add salt and pepper to taste. 6. After boiling, turn to medium heat for about 15 minutes, and remove the fishbone and tomatoes. Add fish fillets and roll until cooked. Add a few seconds, if it takes too long, the fillets will be cooked. 7. Finally, remove the fish fillets and fill the soup. Sprinkle with chopped green onion and pour with hot oil. Sweet and sour perch slices are ready. Is it simple? You can also change it to other fish. Welcome to tell me about the tomato fish you have eaten.
Private poached fish fillets
Ingredients: fresh grass carp, bean sprouts, celery, dried pepper, onion, ginger, garlic, pepper, star anise, Pixian bean paste, fragrant leaves, cinnamon, egg white, pepper, starch, cooking wine, soy sauce, sugar and salt.
Method steps 1: fresh grass carp is descaled, gills removed and abdomen removed, and the black membrane of abdomen is thoroughly cleaned to avoid fishy smell; 2. Cut longitudinally from the back of the fish with a knife, remove the middle spine, cut the picked fish into evenly thick fillets obliquely with a knife, and chop the spine and the fish head for later use; 3. Mix the sliced fish fillet with cooking wine, salt, soy sauce and pepper, then add starch and egg white and marinate for 20 minutes; 4. Boil the water in the pot, blanch the bean sprouts until cooked, remove and drain the water and spread it at the bottom of the basin for later use; 5, from the oil pan, stir-fry celery with a little oil until it is broken, and spread it on the bean sprouts; 6. Start the oil pan again, stir-fry star anise, pepper, red pepper, fragrant leaves, cinnamon and onion, ginger and garlic, then add two spoonfuls of Pixian bean paste and stir-fry red oil; 7. Add hot water, add fish heads and bones to boil, continue to stew 10 to 20 minutes, and add cooking wine, soy sauce, sugar and salt to taste; 8. Put in the fish fillets, pick the marinated fish fillets into the pot one by one, and gently break them up after putting them away; 9. After the fire boils, pour the fish and soup into the pot where the vegetables are spread, then start the oil pan, add most of the dried red pepper segments and pepper, and stir-fry the spicy fragrance slowly with low fire; 10, pour it into the fish tank while it is hot and sprinkle with coriander.
Tip: Fish fillets should not be turned over after they are put into the pot, and the salt should be appropriate.