material
1000g herring, 300g Flammulina velutipes, a little green pepper, onion, ginger, garlic, an appropriate amount of oil, Pixian bean paste, salt, chicken essence, cooking wine, pepper, soy sauce, sugar and vinegar.
working methods
1. Wash Flammulina velutipes with clean water.
2, herring scales, internal organs washed and cut in half, fish body cut a few knives, marinated with cooking wine, salt and pepper for one hour.
3. Bake pickled herring in an air fryer.
4. Stir-fry shallots, ginger and garlic and Pixian bean paste with hot oil.
5. Add soy sauce, sugar, vinegar, Flammulina velutipes and roasted herring and stew for 10 minute.
6. Season with salt and chicken essence.
7. Add green and red peppers and serve.
Method 2: Grilled fish with balsamic vinegar.
material
Flounder is about 225g), seafood seasoning salt is appropriate, rice wine is a little, Italian balsamic vinegar 1/4 cup, honey 1/4 cup, lemon juice 1 teaspoon, vegetable oil 1 spoon.
working methods
1: Put the fillets on a baking tray sprayed with oil-proof tin foil paper, sprinkle seasoning salt evenly on both sides and marinate for about 30 minutes. Preheat the oven to 375 degrees Fahrenheit or 19 1 celsius. Meanwhile, mix the sauce evenly.
2: Pour a little rice wine on the fish fillets, then bake the fish fillets in the oven for about 10 minutes, pour half of the sauce, and bake for another 8 minutes.
3. Finally, pour the remaining sauce on the fish fillets, roast them on low heat for about 3 minutes (at this time, the central temperature of the fish fillets should reach 145 F or 63 C), then pour the sauce on the baking tray and let it stand for about 3 minutes to enjoy.
Method 3: Wrap the grilled fish with flavored sake paper.
material
A fish, 3 tbsps of red incense, 2 tbsps of sake, soy sauce 1 tbsps, lemon juice 1 tbsps, a little sesame oil/shredded ginger/sesame seeds,
working methods
1: Wash and dry the fish.
2: Mix all the ingredients, evenly spread them on both sides of the fish, cover them with plastic wrap and marinate them in the refrigerator for 30 minutes.
3. Wrap the fish in oven paper and bake for about 15-20 minutes (the thickness of the fish varies). The oven temperature is 450 degrees. If there is a food thermometer, the cooking degree of fish is 135 degrees.
4. Fish head can be used to make sauce soup/casserole fish head.
Practice 4, juicy lemon salt grilled fish
material
800g of black snapper, 800g of salt, 80g of water, lemon 1 and a little salt and pepper.
working methods
1: Fresh Sparus macrocephalus was eviscerated and washed.
2. The Vulcan high temperature line is inserted from the belly to the center of the thickest part of the pulp, and the lemon slices are stuffed into the belly.
3. Salt and water are mixed to form salt mud, which covers the outer layer of fish. The oven is connected to Vulcan, the temperature of the fish is adjusted to 250, and Vulcan is set to 82 (the center of the fish can reach 82).
4: Take it out at 82 degrees, knock the salt on it, tear off the whole skin of the fish, and sprinkle some salt and pepper and lemon juice on the fish.