Taste: salty and umami. Craft: Braised grouper in brown sauce. Ingredients: 800g soft-shelled turtle.
Accessories: ham 30g.
Seasoning: 30g of ginger, 5g of salt, 50g of lard (refined), 0g of rice wine10g, 0g of garlic (white peel)10g, 3g of monosodium glutamate, 30g of chives, 2g of pepper and 40g of soy sauce. Braised grouper is tender, fresh and fragrant. Teach you how to cook braised grouper. How to make braised grouper delicious? 1. Slaughter the live grouper, drain the blood, gut it, chop off the claw tip, scald it with hot water, wash the black skin, and chop it into 3 cm square pieces;
2. Put the turtle blocks into boiling water, remove blood stains and clean them;
3. pat loose ginger slices;
4. Slice ham (cloud leg);
5. Heat the wok, inject lard, heat to 50%, stir-fry garlic until yellow, stir-fry onion, ginger, cloud legs and fish, and remove a little water;
6. Take out the pot, pour the ingredients in the pot into the casserole, inject 500 ml of chicken soup, sweet noodle sauce, soy sauce, salt, yellow wine and pepper, boil over high fire, cover the pot, and move to low fire for half an hour;
7. When the juice reaches 30%, season with monosodium glutamate, remove the onion and ginger slices, and serve. The key to making braised grouper: 1. The casserole is ignited, the fire is boiled, the simmer is slow, the thick juice is collected, and then monosodium glutamate is added to taste;
2. The soy sauce needed for this dish is 20g sweet soy sauce and 20g ordinary soy sauce.
Tips-Health Tips:
Modern medicine shows that its meat has the efficacy of anti-cancer, treatment of tuberculosis, malaria and malnutrition in children. Eating can nourish yin, tonify kidney and replenish blood. Best for people who are trying to lose weight and have a low fever.
Pie-food phase grams:
Turtle: Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, eel and crab.
The practice of braising catfish head introduces the cuisine and its effect in detail: Northeast cuisine.
Braised catfish head material: main ingredient: one catfish head (choose a larger one). 50g of chicken feet, 50g of duck feet, 25g of tremella, 50g of pork fat, 20g of golden hook10g, and 20g of garlic. Lard 150g, cooking wine 10g, onion ginger 10g, soy sauce 10g, red soy sauce 10g, rock sugar 20g and chicken soup 750g. Braised catfish head features: tender meat, thick and bright juice. Teach you how to make braised catfish head, and how to make braised catfish head delicious. Remove the gills and dentures from the catfish head, wash it, aim at the fish mouth and cut it from the parietal bone (do not cut it off). Wash chicken feet and duck feet and remove coarse skin. Wash the tremella and let it pass (the bigger one can be cut in half). Pig fat is cut into strips about 3 cm long and 1 cm thick. Put the wok on a big fire, add lard, heat it to about 200℃, add fish head, stir fry slightly, and cook the wine until the fish head is slightly yellow. Drain part of the oil (about 75g of oil remains in the pot), add pork, chicken feet and duck feet, cooking wine, onion and ginger, add chicken soup, boil and skim off the floating foam. Cook the bottom of the pot, add chicken feet and duck feet, then pour in all the fish heads, pork and soup, add soy sauce, golden hook and tremella, and simmer for about 30 minutes until cooked. When the soup 1/3 is about, take out onion ginger, pork, chicken feet and duck feet, and then add rock sugar and steamed garlic.