condiments

Carrots (50g) and celery (50g)

condiment

Ginger (10g), garlic (20g), onion (30g), hot pepper (dried red tip) (10g), pepper (10g), watercress (25g), salt (4g), soy sauce (10g)

Cooking method editing

prepare

1. The mullet (snakehead) is slaughtered, washed and cut into pieces, and evenly grabbed with salt, pepper, cooking wine and dried starch.

Spicy fish

Spicy fish

Pour in a little vegetable oil and put it in a plate for later use;

2. Wash and dice carrots and celery;

3. Put the wok on the fire, add vegetable oil to heat it, add ginger slices, garlic slices and onion slices to stir-fry until fragrant, and then add dried pepper, pepper and watercress;

4. Stir-fry the fish head, fish tail and fish bone, then add cooking wine, pour the broth, add dried tangerine peel, carrot and celery, add chicken essence into soy sauce, chicken essence and vinegar, remove the residue when cooking, and put the remaining soup into a flavor plate;

5. Heat the red oil in a pot to 70% to 80% heat, pour it into a stainless steel basin and eat it with fish fillets and sauce.

6. Quickly pour the fillets into a hot oil pan and disperse. After the fillets are cooked and white, put them in the dipping sauce of the seasoning tray and soak them a little. You can eat them.

If you think the above methods are troublesome, you can adopt the following methods:

Ingredients: fish, spicy fish, vegetable oil.

procedure

1. 1.5 Jin of live fish was cut by laparotomy, and then 1 bag of pickled fish and a proper amount of cooking wine were added and wiped evenly.

2. Pour about 100g vegetable oil into the pot, heat it, pour this seasoning packet 1 packet, stir-fry until fragrant, and then add about 800g broth or water into the pot to boil;

3. Cook the fish head for 1 min, then add other fish fillets and cook for 3-5 minutes.

4. Spread 1 bag of dry material evenly on the fish;

5. Pour the vegetable oil that has been burned to 80% maturity (the oil is hot and smoking) on the dry material, and add the onion to eat;

Exercise 2 Editing

Health effects:

Grass carp: calming the liver and calming the wind, and warming the stomach.

Ginger: It can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.

Peanut oil: it can help reduce blood fat, improve blood circulation, strengthen brain and improve intelligence.

Composition:

Grass carp eat the same food.

bean sprout

Eat onion food

Jiangxiangke food

Pickled mountain pepper

peanut oil

salt

chicken essence

pepper

garlic

Recipe practice:

1. Chop off the fish head with a knife and cut it in the middle.

Half a catty of fish is enough.

3. Cut the fish tail into fillets.

4. The fish fillets are ready.

5. Catch the fish fillets with sweet potato starch, wash the bean sprouts, and set aside all kinds of seasonings.

6. Put the oil in the pot and fry the garlic first.

7. Add pepper, onion and ginger and stir-fry.

8. Stir-fry fish bones and soak mountain peppers.

9. After the water is boiled, stew for 10 minute, and add the mung bean sprouts to boil.

10. After the bean sprouts are cooked, add salt and chicken essence to taste, take them out and put them in a pot.

1 1. Use chopsticks to put the fish slices into the pot one by one.

12. Boil and cook, and add bean sprouts to the soup.

13. Add peanut oil and dried peppers to the pot and cook the peppers with a small fire for about 2 minutes.

14. Put the coOKed pepper on the fish fillet, and the spicy and hot fish will be ok. ...

15. Smooth fish fillets.

Exercise 3

Carp spicy fish, also known as lazy spicy fish, is the fastest way to make spicy fish.

1 Prepare ginger (10g), garlic (20g), green onion (30g), pepper (dried red tip) (10g), pepper (10g), watercress (25g), salt (4g) and soy sauce.

Cut and into pieces.

Stir-fry the prepared raw materials with oil for the first time, add water and put the fish fillets in.

The fire is half smaller, which can be used to see the water on the road and how much salt is added.

knack for cooking

Fish fillets are sliced from the tail, so it is not easy to cut off the fishbone.

Sweet potato starch fillets should not be fragile.