Boil the casserole, add a little oil, stir-fry the onion, ginger and garlic until fragrant, and scrape a layer of onion and wax gourd slices. Put the marinated fried fish into the pot, pour in the seasoning juice of the marinated fish, cover and stew for 8min, and pour a little pure grain wine on the side of the pot to improve the taste and remove the fishy smell. Drop a small amount of wax gourd crumbs on the pot to decorate the fragrance.
Braised grass carp ingredients: crucian carp, ginger, onion and garlic. Wash the crucian carp, then apply a proper amount of onion and Jiang Shui evenly with a cutting knife to remove fishy smell, and apply a little salt to marinate 10 minute. The marinated crucian carp shows that it is covered with glutinous rice flour, and then it is poured into an oil pan that has been boiled for 7 minutes and fried. It can also be fried until both sides are golden and the fish are crispy.
Leave oil in the pan, add onion, ginger and garlic and stir-fry until fragrant, add fried fish, add a little delicious fresh soy sauce, oil consumption, soy sauce, a little sugar and salt, and add a little cold water to cook together. Cook until the fish is cooked, absorb and digest the flavor of the seasoning juice, and finally add a small amount of thin clams to thicken the seasoning juice, and then take out the pot. Put some winter shavings on it.
Steamed bass with blue peacock Ingredients: silver pomfret, ginger, millet spicy, carrot, cucumber and onion. After cleaning pomfret, cut it into pieces of 1cm, and cut it off from the back of the fish, so that the belly parts of the fish don't need to be disconnected. Rub the cut fish and onion Jiang Shui evenly, rub a little salt, and marinate for 10min. Scrape a small amount of ginger slices and wax gourd slices in the basin, put the salted fish in a steaming pan to form a triumphant structure, and then decorate with carrot slices, cucumber slices, ginger slices and millet spicy.
Steam in boiling water, stir-fry for 8 minutes, add a little scallion and shredded ginger, pour boiling oil and a little soy sauce. Finally, put cucumber slices to decorate the shape.
Steamed fish maw with cucumber Ingredients: fish maw, cucumber, ginger and onion. Wash the fish belly, add delicious fresh soy sauce, oil consumption, vinegar, starch and ginger, and stir and marinate for later use. Peel the loofah, wash it and cut it into strips for later use. Cover the cucumber under the dish, and then put the fish belly with Chinese sauerkraut on the cucumber. Boil, steam with boiling water for 5 minutes, stew for 2 minutes, drop a small amount of Dongru, and pour boiling oil. Light and delicious, suitable for all ages.
Ingredients for sweet and sour fish pieces: fish maw, garlic and ginger. Wash and scrub the fish belly, fry in the pan until both sides are golden and cooked, and take out the pan for later use. Prepare enough sauce, add 3 tablespoons of tomato sauce, 2 tablespoons of white rice vinegar, 1 tablespoon of sugar, 1 tablespoon of fresh soy sauce, 2 tablespoons of starch and appropriate amount of water into a bowl and stir. Put cold oil in a hot pan, add ginger and garlic, stir-fry until fragrant, pour all the ingredients and cook until thick. Then put it into a fish frying pan and turn it evenly, so that the fried fish are evenly wrapped with seasoning juice.