Wash barracuda and cut it into 40 cm pieces; Cut tofu into pieces for later use; Haitian soy sauce; Independent garlic hot sauce; Onion, ginger and garlic;

Put the oil in the hot pot to cool, and put the barracuda section into the pot while the oil is not hot, so that all the fish sections are stained with oil to avoid sticking to the pot (the fishy smell can be removed by dipping the oil first). Waiting temperature

Add onion, ginger, garlic, star anise and a little vinegar and stir-fry with cooking wine. Add soy sauce and garlic hot sauce when seasoning (the amount can be one

People like it), add water, put the tofu on the lid and start stewing. . . . . . . Stew for about 30 minutes.

When you feel sticky, add salt and chicken essence to taste according to your personal taste, then turn off the fire and sprinkle with coriander powder. Take it out of the pot. Braised barracuda

Material: 750g barracuda.

Seasoning: onion, ginger, garlic, coriander, peanut oil, soy sauce, yellow wine, white vinegar and broth.

Exercise:

1, barracuda cleans by taking out gills. Barracuda drew several lines on its abdomen to form a The Lancet.

2. Shred onion, ginger and coriander.

3. Heat the wok with peanut oil, drain the barracuda and fry both sides in the oil pan first.

4. Stir-fry ginger, garlic and onion, cook rice wine, soy sauce and white vinegar, and add stock to boil.

5, medium fire for about 30 minutes, seasoning and carefully turn the fish over, constantly shovel some soup on the upper side of the fish, and finally collect the juice on high fire, sprinkle with chopped green onion and coriander, and take out the pot.

6. People who like tofu can also add some tofu, which tastes good. Shan Yanchun

Tomato barracuda

Material: 750g barracuda.

Accessories: 300g fresh tomatoes.

Ingredients: starch, sugar, white vinegar, minced onion, cooking wine, aniseed and refined salt.

Exercise:

1, add a little salt to the starch to make it paste, clean the barracuda and evenly coat it with a thin layer of batter.

2. Blanch the tomatoes, peel and chop them, and burn them into tomato sauce in the pot. You can also buy ready-made ketchup to use.

3. Heat the wok, add peanut oil and heat it. Put the fish in a wok and fry on both sides.

4. Put the fried fish, tomato sauce and other seasonings into the pressure cooker together, and add water to avoid the fish.

5. Cover the lid, bring to the table for 30 minutes after boiling, and decorate the bottom with lettuce leaves.

Tip: This dish cooked in a pressure cooker has crisp fish bones and is most suitable for families with children.