Exercise:
1. Remove the fishbone and fish head, cut off the fins and slice the fish.
2. Marinate fish fillets and bones with water starch, fermented grains, soy sauce, sugar, Jiang Mo, salt, monosodium glutamate and two egg whites15min;
3. Heat the oil pan with high fire, stir-fry the minced onion, ginger and garlic with the watercress in Xixian County, add sugar and broth, bring to a boil with high fire, add fish heads and bones to boil the soup, and after the soup turns white for 5-6 minutes, transfer the soup from the iron pan to a soup pot or casserole (which can be more beautiful or stainless steel pot) to serve.
4. Add tofu, turn off the fire after 1 min, and add marinated fish fillets (marinated water can't be poured in), so that thin fish fillets can be cooked; If the fish fillet knife is thick, it can be turned off after 3-5 minutes.
5. Control the moisture in the wok to stir-fry, stir-fry fragrant pepper and dried red pepper with low fire, and sprinkle the pepper and dried red pepper with fish fillets on the surface of the wok.
6. Boil about 3 taels of oil in the wok, and pour the boiled oil on the surface of the wok sprinkled with pepper and pepper.
7. Sprinkle pine nuts and sesame seeds fried with slow fire and a handful of crispy chopped green beans before serving.
8. Tofu pudding should be accompanied by soup when eating. Therefore, you should bring your own spoon and colander to eat hot pot.
Dried Chili Pepper Laifeng Fish Ingredients: Laifeng Fish (decapitated, boned and sliced), onion, ginger, garlic, dried Chili pepper, pepper, water spinach leaves (the straw of water spinach is reserved for magical use), water bean powder, oil, salt, pepper, monosodium glutamate, cooking wine and white wine.
Marinate the fish fillets with water, bean powder, salt, cooking wine and pepper for half an hour.
Practice: 1. Blanch the leaves of water spinach in a large bowl;
2. Cook the fish head, fish bones, aniseed, pepper and cooking wine in a boiling water pot. Cook the marinated fish fillets in the fish soup for two minutes, turn off the heat and cover the pot for eight minutes. The purpose of stew is to make its fish fresh and tender. Then pick it up and put it in a bowl of spinach.
3. Heat the oil pan, pour in dried pepper, pepper, ginger and garlic, and stir-fry a little salt over medium heat until it is spicy. Then pour it on the fish fillets.
4. Sprinkle a little monosodium glutamate and chopped onions.
5. Pour a little more oil, bring it to a boil, and then pour it on the fish. The purpose is to keep warm, and at the same time, it can make the flavor of seasoning soak on the fish, which is more delicious.
6. find a suitable lid to cover the bowl, so that it will be spicy in 10 minutes.