Introduction of their own commonly used
(1) Seasonings: red pepper segments, peppercorns, slices of old ginger, five-spice powder or marinade, wine, sugar; the amount of red pepper, peppercorns, should be enough (according to taste)
(2) Accessories: pickled radish slices appropriate amount, pickle water a small bowl; (no these can not)
3 practices: ① oil warm will be red pepper segments, pepper, old ginger slices, sugar stir-fried, into the fish fillets and then stir-fried; ② in the process of stir-frying add pickled radish
slices, pickle water, cooking wine, five-spice powder; ③ stir-fried, add water into the pot to drown the fish finished, boiled over high heat for 2 minutes, transferred to medium heat 15 minutes,
and then turn to small fire slowly collect dry water can be;
(4) features: hemp, spicy, fragrant, there is a special taste (fish by the salt curing has been fibrous); suitable for like to drink a few mouths of old white wine friends cold food
In the meat full of now and now under the eyes, special introduction of 2 traditional wine dishes; these 2 dishes are the materials are crucian carp, grass carp like to eat! into the ginger sautéed flavor and remove the fish surface water with kitchen paper, and so the oil burned to eight or nine percent hot, the fish into the pan to fry, add wine and vinegar along the sides of the pan, when the surface of the golden brown when the flip and then fry again, do not add water until the fish fried to golden brown sheng out; pan a small amount of oil, mushrooms, celery and red pepper into the sauté, add the right amount of salt, dry pepper and soy sauce, and then add a small bowl of water boiling After the fish into the pan to stir fry well a little stew can be out of the pot.
Steamed salted fish ingredients:
Main ingredient: salted fish 500 grams (home-cured freshwater fish can be). Seasonings: 100 grams of lard, 1 gram of salt, 2 grams of monosodium glutamate (MSG), 3 grams of white vinegar, 20 grams of garlic cloves, 10 grams of dried chili powder, 8 grams of edamame, 10 grams of chopped scallions. Practice:
1, salted fish in the water to float for 2 hours out, cut into 3 cm wide pieces.
2, the pot on the fire put lard burned fifty percent hot, under the salted fish pieces of slow-frying flavor sheng out.
3, the salted fish pieces in the steam bowl, put dried pepper, black beans, salt, monosodium glutamate, white vinegar, garlic cloves, on the cage on high heat steam 15 minutes out, sprinkle green onion can be.
Tips:
Features
Spicy and tasty, suitable for dinner.