[Main materials and auxiliary materials]

Grass carp 750g cooking wine 2.5g

Onion10g sesame oil .....................................1g.

Ginger ... Ginger ... Ginger.

Coriander leaf ....................... 1 g pepper ............ 0.1g.

5 grams of soy sauce and 75 grams of peanut oil.

MSG 2.5g.

[Cooking method]

1. Slice half of ginger. Half of it is broken. Part of the onion is cut into sections and part of it is shredded.

2. Boil the pot with clear water, add salt, cooking wine, onion and ginger slices, then add the sorted fish, cover the pot, simmer for 20 minutes with low fire, so that the fish bubbles are thoroughly removed, and then control the water to plate. Sprinkle onion and shredded ginger on the fish.

3. Pour back the original soup on the pot. Add soy sauce, monosodium glutamate and sugar, boil it and pour it on the fish. Coriander is on the edge.

[Process key]

Soak the fish in the soup with a small torch, or the fish will peel or cook.

[Flavor characteristics]

1. This product is a famous dish in Guangzhou. The fish is white, tender and delicious, original, light and delicious, and full of Cantonese flavor.

2. The soaking method is commonly used in Guangdong cuisine. The famous dishes are grouper in oil, bass breast in oil, boiled chicken, Jinhua Yushu chicken, Guangzhou Wenchang chicken and so on. There are three kinds of immersion: oil immersion, water immersion and soup immersion. Oil immersion method: firstly, remove the boiling end of raw oil from the fire, put the raw materials into the oil pan, cover the pan, return the oil pan end to the furnace after its heat is reduced, and then remove the oil pan end from the fire when it is 60% boiling, until the raw materials are only cooked (generally, small materials are soaked once, big materials are soaked twice or three times), and each time is about 6 minutes. The water immersion method is basically the same as the oil immersion method, except that the oil immersion method uses oil, mostly on fire, and the water immersion method uses water, mostly in pot. Soak in soup or boiling water. Soak the main ingredients in slightly boiling water once, such as boiled chicken, for about 15 minutes. It doesn't have to be really soaked in soup, and it doesn't have to be confused. "Oil-soaked fish" has the advantage of "water immersion", which is good in color, quality and taste, and is only for reference by peers.

=========================

=========================

Fish soaked in three oils

Raw materials: one live grass carp (about 750g). Onion, ginger, shredded red pepper and coriander.

10g, a little cooking wine, salt, sugar, monosodium glutamate, soy sauce, stock and peanut oil.

Method: 1 Wash grass carp, put it in a boiling water pot for 5-8 minutes, and then put it in a fish dish. 2 will

Put a little oil in the pot. When the oil is hot, add onion, ginger and red pepper and stir-fry until fragrant, then add a little soup and season with salt.

Essence, soy sauce, sugar, and put it into the fire for later use. 3 Put onion, ginger and coriander on the fish.

Zanthoxylum bungeanum, put oil in a wok, heat it, pour it on the fish, and the fragrance will come out. Then pour the prepared juice around the fish.

Yes

Features: The fish is fresh, tender, smooth and delicious.

===========================================

lees fish

It is one of the Hakka specialties in Gannan. Make distiller's grains fish, choose more crucian carp about half a catty, marinate, air-dry until half dry, and put it in a brewed rice wine jar for sealing. After ten days, it can be taken out and steamed or boiled, and cooked with distiller's grains. The key is wine, which should be aged and strong. Penetrating into the fish, the fish is purplish red, and its color has a kind of intoxicated beauty, and then the fragrance of wine wafts, how desirable?

Since it is a fish with distiller's grains, there is no need to go to distiller's grains. The fish with red dates is sweet and sour. When cooking, put red pickled pepper, which is a little spicy and slightly salty. Fish in the mouth is delicate and smooth, with a long aftertaste, but the essential taste of fish takes some time to sublimate, and even if you eat distiller's grains and red pickled peppers, people who eat it will feel a little drunk and feel a little sad in the vicissitudes of life, because you will feel the fish, which has left the rivers and lakes alone, sleeping in the wine, and it is filled with intoxicating taste.

Fish in vinasse is a leisure dish. You don't drink or eat. Just eat a plate of vinasse fish with great care and concentrate on tasting it. The sound of waves in the depths of rivers, lakes and seas, the Cang Sang and the beautiful scenery of the world are all nourished from the flesh of distiller's grains fish.

============================

============================

Safflower distiller's grains

Materials (4 persons)

Safflower ...1g

Boiled water 1 cup bighead carp segment …4 segments

Chicken soup 1 cup grapefruit juice … 1 spoon.

Water-soluble starch … salt amount … small amount.

Wine ... 2 tablespoons starch ... right amount.

Tofu … 1 white bean paste … 100- 120g

Exercise:

1. Sprinkle grapefruit juice, salt and wine evenly on bighead carp.

2. Cut the tofu into 8 pieces, and cut the green onions obliquely, each piece is 5 mm thick.

3. Put the safflower into the tea filter, rinse it with running water and put it into a cup of boiling water.

4. Remove the water from the fish, wrap it with starch, fry the surface with a small amount and put it in the pot.

5. Dissolve the white bean paste in the chicken soup, add it to the fish together with the juice soaked in safflower, boil it with slow fire, then add tofu and onion, cook it with low fire, add water-soluble starch and make it into paste.