Fish 1, onion, ginger, garlic, oil

Exercise:

1. Slice onion, ginger and garlic for later use. 2. A fish, after eviscerating, washed and cut into three sections. 3. Fill the pan with oil. 4. When the oil is 70% hot, stir-fry shallots, ginger and garlic, remember not to put them all on, and leave some for later use. 5. Silver carp carefully oiled the pan and slightly fried on both sides. 6. Pour water into the pot until the fish is not eaten, then sprinkle the remaining onion, ginger and garlic slices and stew for 40 minutes on medium heat. fish in brown sauce

Cuisine and efficacy: home-cooked recipes, edema recipes, spleen-invigorating and appetizing recipes, malnutrition recipes and breastfeeding recipes. Process: Braised fish. Ingredients: 500g fish.

Seasoning: ginger 30g, garlic (white skin) 30g, bean paste 30g, scallion 20g, yellow wine 30g, yellow wine 50g, 10g soy sauce, vinegar 5g, sugar 5g and rapeseed oil 30g.

The practice of stewing fish in sauce: 1. Slaughtering and cleaning small fish, stacking with yellow wine to remove fishy smell;

2. Cut ginger, garlic and bean paste and mix them together;

3. After the wok catches fire, heat the vegetable oil, fry the small crucian carp in the wok, and take it out;

4. Stir-fry the mixture of ginger, garlic and bean paste in the oil pan;

5. Put the fish in the pot and add cold water to make it just pass the fish;

6. Simmer/kloc for 0/5 minutes, add soy sauce, vinegar, sugar and fermented grains, simmer for another 5 minutes, then pick up the fish and put it on the plate;

7. Add chopped green onion to the pot, drain the soup and pour the soup on the fish.

The food is similar to that of crucian carp: crucian carp should not be eaten with garlic, sugar, mustard, adenophora, honey, pig liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.

fish in brown sauce

Cuisine and efficacy: home-cooked recipes, edema recipes, spleen-invigorating and appetizing recipes, malnutrition recipes and breastfeeding recipes. Process: Braised fish. Ingredients: 500g crucian carp.

Seasoning: ginger 30g, garlic (white skin) 30g, bean paste 30g, scallion 20g, yellow wine 30g, yellow wine 50g, 10g soy sauce, vinegar 5g, sugar 5g and rapeseed oil 30g.

The practice of stewing fish in sauce: 1. Slaughter and clean small crucian carp, and remove fishy smell with yellow wine code;

2. Cut ginger, garlic and bean paste and mix them together;

3. After the wok catches fire, heat the vegetable oil, fry the small crucian carp in the wok, and take it out;

4. Stir-fry the mixture of ginger, garlic and bean paste in the oil pan;

5. Put the fish in the pot and add cold water to make it just pass the fish;

6. Simmer/kloc for 0/5 minutes, add soy sauce, vinegar, sugar and fermented grains, simmer for another 5 minutes, then pick up the fish and put it on the plate;

7. Add chopped green onion to the pot, drain the soup and pour the soup on the fish. The food is similar to that of crucian carp: crucian carp should not be eaten with garlic, sugar, mustard, adenophora, honey, pig liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.