working methods
Remove intestines and miscellaneous fish, clean and cut into 4 pieces, and marinate with a little salt 1 white pepper for a while; Washing auricularia auricula and tomato, and cutting into pieces; Wash garlic and cut into strips; Slice the cooked potatoes; Cook raw eggs and slice them. Put it aside.
Bring the pot to the boil, and then pour in the cooking oil. When the temperature of stone fish with honey sauce (19) is 50% hot, add the fish with wheat flour and fry until it is orange. Take it out and drain it, then put it in a baking tray and spread it with a layer of cream sauce. Heat the pan and pour in cooking oil. When the water temperature is 60% hot, add shredded garlic and fry until light yellow. Pour it on the fish in the baking pan and add mushrooms, raw eggs, tomatoes and potato pieces around. Then pour in the cream sauce, sprinkle with shredded cheese, pour in the hot unsalted butter and bake in the oven until cooked.
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Exercise 2
Stone fish raw materials
Ingredients: 800g crucian carp, fat and lean raw pork100g.
Seasoning: cooking oil 80g, light soy sauce 35g, onion 10g, ginger 5g, chicken essence 1g, rice wine 10g.
The way of doing things
1. Wash the fish, control the moisture, clean the fat meat and lean meat, and cut into pieces.
2. Add some oil to the spoon to boil, fry the fish with its tail in the oil until it turns orange, take it out and put it in a baking tray, sprinkle small fresh meat, onion, ginger, soy sauce, chicken essence and rice wine on the fish, pour it on the pickled fish hot pot and bake it for 20 minutes, then take it out and put it in a fish tray. When serving, pour it on the stone fish juice.
Stone fish
wood
One Wuchang fish, 500g of fungus, appropriate amount of yellow wine salt, seafood Chili sauce 1 spoon, 2 spoons of Pixian bean paste, appropriate amount of dried Chili onion garlic, appropriate amount of pepper noodles, and appropriate amount of fried peanuts 1 two.
The way of doing things
The scales, gills and internal organs of Wuchang fish are cleaned and the head and tail are removed. Fish is sliced along the spine, and the back is cut with a knife to facilitate pickling. Marinate with salt, rice wine, salted ginger slices and onion for a quarter of an hour.
Stir-fry the fish head, fish body and fish bones with chopped pepper for a while, add ginger slices and onion slices into the pot and cook the soup for later use.
Grease the baking tray in the microwave oven and heat it for 2 minutes. Put the salted fish in a tray and bake it in stone fish 15 minutes.
In addition, add onion and garlic to the pot until fragrant, add 1 tsp Pixian bean paste, stir-fry until bright, add dried Chili, stir-fry for a while, add appropriate fish head soup, bring to a boil, stir-fry mushrooms slightly, and add fried peanuts as seasoning.
Pour the seasoning into the baking tray, bake it again for 10 minutes, sprinkle with pepper noodles, decorate with vanilla and onion, and serve.
Usually, the grilled fish we taste are all tasted in restaurants, so we actually feel that something is missing. If we take the grilled fish home, we will feel very warm and happy. In fact, according to how to master grilled fish, we can make delicious grilled fish at home, and then we can ensure the freshness of the fish and let us experience the warmth of home as soon as possible.