Technology: steamed lobster sauce steamed fish mouth material: main material: 500g grass carp mouth.
Seasoning: black bean juice, salt, chicken essence, pepper, carved wine, red oil and salad oil each 20g. Teach you how to make steamed fish mouth with soy sauce, and how to make steamed fish mouth with soy sauce is delicious. 2. Put the fish mouth into the dish, pour in soy sauce, add salt, chicken essence, pepper and carved wine to taste, steam in the cage for 8 minutes, take it out, pour in hot oil and pour in red oil. The key to making steamed fish mouth with soy sauce: the preparation of soy sauce is very important, otherwise it will directly affect the taste. "The Practice of Steaming Fish with Nereis" introduces the cuisine and its effects in detail: nourishing the deficiency and keeping healthy, invigorating the spleen and appetizing, malnutrition and hypertension.
Taste: original craft: steamed fish with nereis. Material: main ingredient: grass carp 500g.
Accessories: Amomum villosum 10g, Nutmeg 10g, Codonopsis pilosula 10g, Atractylodes macrocephala 10g.
Seasoning: 5 grams of ginger, 5 grams of onion, 2 grams of pepper, 3 grams of cooking wine and 2 grams of monosodium glutamate teach you how to cook steamed fish with Amomum villosum, and how to cook steamed fish with Amomum villosum is delicious. Cut the onion into chopped green onion and slice the ginger.
2. Slaughter the grass carp, make several cuts on the fish body with a knife, evenly spread it inside and outside the fish body with salt, cooking wine, monosodium glutamate and medicinal powder, put ginger slices and onion segments into the belly of the fish, and steam it in a cage for about 40 minutes. Tips-Health Tips:
This dish has the effects of warming the middle warmer, dispelling cold, promoting qi circulation and relieving pain.
Pie-food phase grams:
Codonopsis pilosula: Not suitable for use with Veratrum nigrum.
The method of steaming spicy fish introduces the cuisine and its effects in detail: home-cooked recipes for delaying aging, nourishing recipes for nourishing the body, recipes for invigorating spleen and appetizing, and recipes for hypertension.
Taste: spicy technology: steamed spicy steamed fish material: ingredients: grass carp 1000g.
Accessories: glutinous rice flour 200g.
Seasoning: pepper powder 10g, Chili powder 10g, bean paste 50g, soy sauce 35g, fermented milk 30g, rice wine 25g, marinade 50g, onion 5g, salad oil 20g, vegetable oil 10g, ginger juice 10g and onion juice 65g.
2. After the pot is boiled, cook it with low fire, let it cool out of the pot, and the filter residue is old brine;
3. Slaughter the fresh grass carp, dry the internal and external moisture, take out the next two pieces of meat with pectoral fins and cut them into strips;
4. Chop the onion;
5. Take a steaming bowl, put the grass carp in order, add the old bittern, and marinate evenly 10 minute;
6. Add glutinous rice flour, pepper powder and Chili powder, put them in a cage and steam over high fire for 10 minute, then pour in vegetable oil and sprinkle with chopped green onion.