Boiled crucian carp with green pepper and perilla
material
Crucian carp, salt, lard, water, ginger slices, green peppers and perilla.
Exercise 1. Marinate the crucian carp in salt for a while, and then heat the pig oil to fry both sides of the crucian carp;
2. Add blanched crucian carp, add ginger slices and green peppers and cook for 10 minute;
3. add perilla and continue to coOK for a while, and the seasoning will be ok ~
Braised fish with green pepper and perilla
material
Seasoning: green pepper, red pepper, perilla herb 10g, onion 5g, ginger 20g, garlic 20g, refined salt 20g, monosodium glutamate 20g, chicken powder 20g, pepper 3g, purified water 0kg and tea oil 60g.
Exercise 1. Turn the fish over and use pliers to remove the gills, take out the internal organs and rinse them clean; The big green pepper is obliquely cut into 2×2 chunks, and so is the red pepper; Shred perilla; Cut onion into sections; Chop ginger into rice; Chop garlic into a paste.
2. Put tea oil in the pot. When it is 60% hot, fry the killed fish in the pot for 2 minutes. Turn the fish over and fry for 2 minutes. Add purified water, Jiang Mo and garlic and bring to a boil. After 30 minutes, when the juice is thick and white, add perilla, green pepper, red pepper, refined salt, chicken powder and pepper and continue to simmer 1.
Braised grass carp with perilla
material
Grass carp 1 kg, perilla leaf 1, garlic, ginger, onion, star anise 1, oil, soy sauce and salt.
Exercise 1. Wash the grass carp and cut it into pieces (I asked the seller to cut it for me again, so I can use it when I go home to wash it). Wash the perilla leaves and onions, and peel the garlic.
Stir-fry the fish in oil slightly to prevent the fish from scattering when stewing, and then put it on the plate.
3. Heat the oil pan, fry garlic, ginger and star anise in the pan, then add some water and put the grass carp in the pan.
4. Put a little salt and soy sauce, simmer for about 15 to 20 minutes, and turn the fish in the middle.
5. Finally, add the perilla leaves and onion strips, cover the pot and serve in two or three minutes.
Perilla fish Joe
material
Monopterus albus, perilla leaf, garlic, ginger, cooking wine, salt, sugar, wet starch, soy sauce, soy sauce, red pepper and salad oil.
Exercise 1. Cut the packaged Monopterus albus into inches, pour in two spoonfuls of cooking wine and mix well for later use.
2. Slice the ginger, crush the garlic, cut the red pepper into small pieces, and cut the perilla leaves into inches for later use.
3. Pour salad oil into the pot, add chopped ginger, garlic and red pepper, and stir-fry until fragrant.
4. Pour in the fish fillets, stir fry over high fire, add a spoonful of sugar and salt, and season with soy sauce, and continue to stir fry with soy sauce.
5. When the fish is cooked in joe 7, add perilla leaves and stir-fry until cooked.
6. Add wet starch to thicken before cooking.