Question 1: How to make delicious stewed donkey fish in Teppanyaki sauce

Ingredients details

Donkey fish

Chili oil

Starch

Oil consumption

Cooking wine

MSG

Vinegar

White sugar

Vegetable oil

Chopped green onion

Garlic

Ginger

Minced red pepper

< p> 1. Slaughter and wash the live fish, add vegetable oil and fry until golden brown

2. Add ginger and garlic, fry in oil until fragrant, add starch to thicken the fish and pour it on the fish

3. Add broth , salt, sugar, cooking wine, and monosodium glutamate are placed in a bowl and set aside

4. Heat the iron plate, add vegetable oil and onions, serve the gong fish, add the sauce, and sprinkle with minced green and red peppers and chopped green onion< /p>

5 Add an appropriate amount of chicken soup, add the fish head, add a little sugar and chicken soup powder, bring to a boil over medium heat, then simmer over low heat

6 After frying, add eight kinds of precious Stewed with seasonings

Question 2: How to stew the causeway fish to make it delicious? After the causeway fish is fried, it will be stewed better. After the hairtail is fried, add some ginger, onion, garlic, soy sauce, sweet and sour 10:3 : 1. Carp is always best served with sweet and sour tomato sauce.

Question 3: Introduction to Causeway Fish, how to identify it, and how to make it delicious. Yellow croaker is also called Causeway fish, Luo fish, Yellow croaker, etc. Its appearance is similar to that of small yellow croaker, and it is usually 45 to 45 years long. Fifty-five centimeters.

Recipe:

Teppanyaki Sauce Causeway Fish

1 Kill and wash the live fish, add vegetable oil and fry until golden brown

2 Add ginger and garlic, fry in oil until fragrant, and pour the starch thickening on the fish

3 Add broth, salt, sugar, cooking wine, and MSG and place in a bowl and set aside

4 Iron plate Heat it up, add vegetable oil and onions, put the causeway fish on top, add the sauce, sprinkle with minced green and red pepper and chopped green onion

5 Add an appropriate amount of chicken stock, add the fish head, add a little sugar and chicken stock powder , bring to a boil over medium heat, then simmer over low heat

6 It is fried and stewed with eight kinds of precious seasonings

Question 4: Does the gong fish have scales? How to make delicious Causeway Fish

400g

Accessories

Oil

Appropriate amount

Carrots

Appropriate amount

Peas

Appropriate amount of dry starch

Appropriate amount

Flour

Appropriate amount

Tomato sauce

Appropriate amount

Rice vinegar

Appropriate amount

Soft white sugar

Appropriate amount

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Green onions and ginger

Appropriate amount

Steps

1. Remove the gills, internal organs and scales of the causeway fish and wash them.

2. Cut the fish with a knife and evenly sprinkle with a layer of dry flour.

3. Heat the oil in the pot until it is 70% hot.

4. Fry the fish head first, then put all the fish in and fry. Fry until golden brown and take out.

5. Put sugar, vinegar and tomato sauce in a bowl, and prepare the sweet and sour sauce. In another bowl, add starch, shredded onions, ginger, carrots, peas, and water to prepare the thickening sauce.

6. Heat the oil in the pot.

7. Add sweet and sour sauce, stir evenly and bring to a boil, then add thickening sauce, stir evenly and bring to a boil. Turn off the heat. Pour the prepared gravy over the fish.

Question 5: Are causeway fish and perch the same kind of fish? The tuna in the waters of Heilongjiang is not a marine fish (as shown in the picture)

Percidae Sander fish

The picture below shows Sander lucioperca , commonly known as drumeye, zander, ten black, small fish, tooth fish

The body is fat and thick, the body is fusiform, the head is small, the snout is pointed, the mouth is in front, and the mouth is not widely spaced. , there are jaw teeth and canine teeth on the upper and lower jaws, and sharp small spurs on the gills. The dorsal fin is longer and divided into two parts, the front and rear, and the caudal fin is a bifurcated positive tail. Pelvic fins on chest later than pectoral fins. The body of the zander is light yellow, and the abdomen is light yellow, yellow-white or light green. There are 8-12 black irregular pigment spots roughly longitudinal on both sides of the body.

It is a ferocious carnivorous fish that mostly feeds on small miscellaneous fish and shrimps in natural waters. Zander is a cold-water fish, and its suitable temperature range is 0-33°C for optimal growth. The temperature is 12-18℃. Zander is a middle- and lower-level fish that mostly moves smoothly in deeper water layers and dives quickly to the bottom at the slightest disturbance. In addition, zander also has the habit of staying diurnal and nocturnal, and usually comes out to look for food after dusk.