Cai Yun sculpture 1 strip

condiments

Sweet potato powder

Proper amount

condiment

salt

1?o'clock

soybean

1 spoon

verdant

1 segment

energy

5 tablets

garlic

2 petals

Cooking wine

Two spoonfuls

sesame oil

3 drops

Bibimbap sauce

1 spoon

vegetable oil

Proper amount

refined sugar

1 spoon

water

Proper amount

pepper

1 spoon

The practice of watering juice fish

1. Carve colorful clouds, gut them, wash them, spread the fish on both sides, sprinkle with pepper and salt and marinate them 15 minutes.

2. Fry the fish in a hot pot with hot oil until crisp, and take it out for use (pat some sweet potato powder on the fish thinly before putting it in).

3. Wash and cool the oil in the pot, add the onion, sauce and minced garlic and stir fry, add a proper amount of bibimbap sauce and stir fry according to your own taste.

4. Add a proper amount of water, and then put the fish in the fire to boil.

5. Finally, add soy sauce, sugar, cooking wine and sesame oil to make juice.

Cooking tips

1, it is easier to fry with powder before frying, and the fish is not easy to break when cooked;

2. Be sure to fry the hot oil in the hot pot in the fish, otherwise it will stick to the pot;

3. Choose various seasonings according to your own taste. Although this is spicy, it is only a little spicy. If you like spicy food, you can put more.

4, soy sauce, salt and the like, please put it as appropriate, because the hot sauce itself is salty.

Live silver carp1(500g), pea 25g, tomato 25g, coriander 29g, green pepper 25g, lotus root 20g, pig fat lean meat 75g, peanut oil 50g, refined salt 2g, cooking wine15g, sugar10g, lotus root 20g.

eating habits

1. Wash and shred onion and ginger, and wash and chop pork into powder. Wash peas, tomatoes, coriander, green pepper and lotus root. Dice tomatoes, lotus roots and green peppers. Cutting fresh vegetables into powder;

2. Slap the head with the back of the knife to kill the live silver carp. Blanch with boiling water, put in a fish dish and sprinkle with coriander powder.

3. Put the wok on fire, add peanut oil, stir-fry minced meat for a while, add onion and shredded ginger, stir-fry for a few more times, pour peas, diced tomatoes, green peppers and diced lotus roots into the wok together, then add cooking wine, white sugar and appropriate amount of clear soup, thicken with water starch, and add monosodium glutamate after boiling.

Raw materials:

450g pomfret, one bottle of beer, red sour soup 1 00ml, 2g of salt, 20g of ginger, 80g of onion, 5g of pepper1g, 5ml of cooking wine and 0/0ml of oil/kloc-0.

Exercise:

1, clean up red pomfret

2. Cut a few knives on both sides of the fish and soak it in beer for more than an hour.

3. Take out the fish, smear it with yellow wine, salt and pepper, cut the onion into sections, put some into the belly of the fish, spread some on a plate, and slice the ginger on the fish.

4. Turn off the heat after steaming for 8 minutes, and simmer for a few minutes without opening the lid.

5. Prepare 100ml red sour soup.

6. Heat the wok and drain the oil. Pour the juice and red sour soup into the fish dish. When the fragrance overflows, pour it on the fish.

: )