As a dish, Huang Huaide, a Chinese doctor, especially appreciates the delicacy and fishiness of horse-faced fish. Because this kind of fish is light, it is best to stew it with lobster sauce, soy sauce, shredded ginger and shredded garlic. Sliced soup, seasoned with a little coriander and shredded ginger, is very delicious. Just try it. The horseface fish can be made into delicious fish floss, and the finished product is better than the traditional fish floss. Small packaged convenience food with long muscle fiber and good color, smell and taste. It can also be made into grilled fish fillets, dry roasted horse-faced snapper, and served with magnolia, mushrooms and rapeseed. It is characterized by Bordeaux, and its taste is clear, fresh and fragrant. There are also horse-faced snapper soaked in vinegar, lettuce, fungus and rape. The finished product is golden red, fragrant, slightly sweet and unique in flavor.
Dangma noodle fish
Ingredients: horse face fish, ginger, onion, bean paste.
Practice: the horseface fish is peeled and washed for use, the ginger is shredded, and the onion is cut into sections for use. Put oil in the pan, add shredded ginger and stir-fry until fragrant, then add horseface fish and stir-fry slightly, then add bean paste, add half a bowl of clear water, and simmer over medium heat. 1989 When it is ripe, add onion, cover and simmer for two minutes.
Braised fish with ginger and onion
Braised fish with pork belly and radish
Ingredients: 22 pieces of peeled pork belly, 62 pieces of white radish, and half a catty of pony noodle fish (three pieces).
Exercise:
1. The horseface fish is peeled and washed, and marinated with a little salt for two hours.
2. Pork belly is cut into long strips, white radish is peeled, washed and cut into thick strips, ginger is sliced, and onion is cut into sections for later use.
3. Dry the fish, fry it in the oil pan, fry it for a while and then take it out for later use.
4. Put the pork belly in a dry pot and refine it for later use. Be careful not to extract it too dry.
5. Add ginger and onion to the oil from pork belly, stir-fry pork belly, add a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of salt, a spoonful of white sugar, a proper amount of chicken essence and two pickled wild peppers (the small one), add water, cover the pot and stew slightly, then add the pony face fish, stew over medium heat until soup is collected, and sprinkle with chopped green onion.
The fat meat made by this method is not greasy, the sea fish is not fishy, and the radish is not too light. Together, it tastes really delicious. Try it when you have time!
Stewed horse-faced fish with frozen tofu
1. Wash and cut into sections.
2. Add an appropriate amount of water to the pot, which is generally less than 1 kg for a fish and half a catty for tofu. The water has just passed the tofu and fish.
3. Then add 2 tablespoons of peanut oil, pork belly 1 (cut into strips or small pieces), fresh ginger 1 (beaten flat) of quail egg size, pepper granules 10 (packed in a seasoning box) and a number of pepper slices to the pot, and cook them with fire first.
4. After the pot is boiled, turn to medium heat and simmer for about 10 minute, add the frozen tofu (the old farmer's tofu is frozen in the refrigerator), add a proper amount of salt, cover the pot, simmer on low heat, and continue to simmer, paying attention to avoid pasting the bottom of the pot.
5. When the soup is found to be thick and there is a small amount left (there is a very shallow soup at the bottom of the pot), you can sprinkle 3 ~ 4 cloves of garlic and a finger-thick onion (cut into small pieces).
6. 10 after a few seconds, turn off the fire, sprinkle with coriander powder (or segments), and then take out the pan and plate.
Dry fried horseface fish
Ingredients: 500g of horseface fish (peeled fish), 750g of refined salt, 200g of clear oil, 20g of cooking wine, 50g of ginger and 50g of onion.
Method: Slaughter the horse-faced fish, cut off the head and above the eyes, peel and wash, then marinate with refined salt, and wrap the whole horse-faced fish with refined salt; After about 5 hours, take it out and wash it. Put the cooking wine, ginger slices and shallots in a steamer and steam for about 10 minute, then take it out. After cooling, fry in a pan until golden brown on both sides, take out of the pan and pour lemon juice on it.
Features: crisp outside and tender inside, rich in flavor.
Key points: when frying horse-faced fish, you should master the oil temperature to prevent the pan from burning.
Fried horseface fish
Horse-faced fish 10
Ingredients: lettuce leaves
Practice: 1 horse-faced fish fried until golden brown;
2 Mix pepper noodles, cumin powder, cooking wine, salt and monosodium glutamate into juice and cook.
Braised horse face fish
Ingredients: horse face fish.
Ingredients: ginger, onion, cooking wine, garlic, soy sauce, monosodium glutamate, dried Chili.
Practice: 1, wash the horse-faced fish first, and cut a few knives on the fish body to facilitate the taste. Add a little salt and soy sauce. Marinate for a while;
2. Put a little oil in the pot and ginger in the oil. Then fry two sides of horse-faced fish. Then put a little water, soak most of the fish, and add Chili to the cooking wine. Boil the water until the soup is a little thick. At this time, add salt, garlic, monosodium glutamate and onion appropriately. 1-2 minutes to boil.
Horseshoe fish with scallion oil
1. Remove the head and internal organs of the horse-faced fish, peel and wash them, and then make several cuts on the front and back respectively.
2. Wipe the salt evenly on both sides of the fish, marinate it in the stomach for one night (because the fish is too big and short to taste easily), cover it with plastic wrap and put it in the refrigerator for preservation.
3. Put the ginger slices on the fish, add a proper amount of cooking wine and steam for 15 minutes (generally, if the fish is not very big, 10 minutes is enough, counting from the time when the water is boiled).
After the fish is steamed, put it in the pot for a while, then take it out and sprinkle chopped green onion on the fish.
5. Put the oil in a hot pot. When the oil temperature rises to a certain level (I usually wait for the oil to smoke), pour the hot oil directly on the fish, and then you will hear the sound of (cheep) and smell the smell of onions.