Exercise 1
Food preparation
Grass carp (or carp) middle section 1 kg, 3 onions, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil and boiled water1.
Production steps
1. Wash and drain the fish, cut it into two pieces from the back, and then directly cut it into octagonal pieces (a total of 16 pieces).
Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fish fillets for about 4 hours (turn them up and down twice to make them taste even).
2. After the peanut oil is heated, fry the fish slices in two batches (about 3 minutes in each batch), then drain the oil stains, and immediately put them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.
3. When frying the second batch of fish, you can take out the first batch of fish fillets soaked in sugar and put them on the plate, and then soak the second batch of fish fillets.
4. Pour out the oil of fried fish, pour the sauce of the original fish into the pot, add a little sesame oil to boil, and then turn off the fire. Drop the fish fillets soaked in sugar water into the pot, turn them over and dip them on both sides. Serve.
Exercise 2
Food preparation
The middle part of herring is about a catty, and a little soy sauce, wine, sugar and soy sauce of ginger and onion are added.
Production steps
1. Separate the fish vertically from the spine, cut into small pieces every other fish section, marinate in soy sauce and wine for two hours, and drain. Heat oil, put the fish pieces in, fry until both sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. )
2. Pour out the excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick. Put the fried fish pieces into the prepared thick sauce, stir-fry for a while, and serve.
Exercise 3
Food preparation
Material: 500g pomfret; 1 tablespoon chopped green onion; 3 slices of ginger
Seasoning: appropriate amount of oil; 3 tablespoons of wine; 3 tablespoons of soy sauce; 1 tablespoon sugar; Spiced powder 1 teaspoon; Fennel 1
Production steps
1. Cut pomfret into blocks and dry the water with paper towels.
2. Put a), the seasoning of ginger slices and water (about 1-2 times) into a small pot, add chopped green onion after boiling, and turn off the heat.
3. 1) Fish pieces are fried in a medium-temperature oil pan (preferably deep-fried), immediately put into boiling' 2' after taking out, soak for a few minutes, and then take out.
Exercise 4
Food preparation
Carp, soy sauce, rice wine, sugar, salt, spiced powder, brine.
Production steps
1. Wash the carp, remove the head and tail, and cut the body into 3cm pieces for later use.
2. Boil water in a pot, add soy sauce, rice wine, sugar, salt and spiced powder, pour into a container after boiling, and let it cool for later use.
3. Pour the bittern into the cooled sauce and stir well.
4. Heat the oil in the pot. When it is about 70% hot, add the fish pieces and fry until it is done. The surface of the fish is golden yellow.
5. Soak the freshly fried hot fish pieces in the cooled sauce 12 hours before serving. [ 1]
Exercise 5
Su-style smoked fish material: grass carp (or carp) middle section 1 kg onion 3 ginger 5 pieces of soy sauce 5 tablespoons wine 1 tablespoon.
Salt 1/2 teaspoons of sugar, 4 teaspoons of allspice powder 1 teaspoon of oil, 5 cups of boiled water 1.5 cups.
Exercise:
1 Wash and drain the fish, cut it in half from the back, and then cut it directly into octagonal slices (a total of 16 slices).
2 Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fish fillets for about 4 hours.
After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes for each batch), then drain the oil stains and immediately soak them in sugar water for 4 minutes.
After the second batch of fish is fried, you can take out the first batch of fish fillets soaked in sugar water from the plate and continue to soak the second batch of fish fillets.
4 is the same as step 4 of exercise 1.