Cooking recipes:

Duobao Fish 150 Cristal White Wine 200ml Onion10g Carrot 5g

Onion 1 0g Thyme 1 g Cinnamomum cassia leaf1g Coriander 5g.

Dill 2g

Thick cream 50 ml egg yolk 50 g nutmeg powder 0.3 g

Production method:

1. Remove the head and viscera of the fish and cut it into 4 cm square fish chops.

2. Peel carrots and green onions, cut them into round pieces, peel and slice onions, tie them into a string of seasonings, put these vegetables into a pot, and add fish bones, fish heads, spices, seasonings, wine and the same amount.

Water, cardamom powder, salt and pepper, boil and continue to burn for 20 minutes.

3. Filter the soup with a pan, put it into the fish steak, cook it, remove it and put it on a plate for later use.

4. Heat the fish soup to a half-harvest, beat the egg yolk and cream evenly, pour in two spoonfuls of fish soup and beat it evenly, then pour it back into the pot, keep stirring until the soup is thick, and then pour it on the fish steak. Serve.

Guxiang duobao fish

Ingredients: fish 1 strip (about 800g), fresh asparagus100g, salad oil 500g.

Seasoning: concentrated chicken juice 10g, salt 10g, monosodium glutamate 10g, 2 eggs, raw flour 10g, ginger slices, garlic slices, onion slices, red pepper 10g, and chicken soup 20g.

Practice: 1. Slaughter turbot, wash and take the meat, cut it into Japanese characters, add 5 grams of salt, 5 grams of monosodium glutamate and 0/0 grams of egg white, and mix well for later use. Soak asparagus in water, add 5g of salt and 5g of monosodium glutamate, and take out.

2. Put the fish in a 60% hot oil pan and fry for about 7 minutes 1 min.

3. Mix the fish bones with the egg liquid, put them into an 80% hot oil pan for solidification with the tool of frying Nestle Matou, and immediately leave the fire. After 65,438 0 minutes, put the pan on high fire for 65,438 0 minutes (that is, hard frying for one minute) until it becomes brittle.

4. Leave the oil at the bottom in the pot. When it is 40% hot, ginger slices, garlic slices, onion segments and red peppers are medium-hot and fragrant. Add asparagus, chicken soup, fish and chicken juice to taste. After thickening, put the vegetables in a container fried with fish bones.

Features: novel shape, smooth and refreshing meat and crisp fish bones.

Innovation: fry fish bones into containers, and see its profound cooking skills from its originality.

The key to making: when frying fish bones, the heat is not enough, and the fried fish bones container is easy to collapse, which affects the beauty of the dishes; Over time, the fishbone is easy to enlarge and cannot be imported. While frying, try to press the middle of the fish bone with a frying spoon to make a container. The fried fish bones are crisp and delicious, and guests can eat them with the dishes.

Xiangduobao fish

Remove the meat from the whole Duobao fish, leave the bones, cook the fish with tomato sauce, then fry the fish head and tail together, put a hot rice crust on it, and pour the tomato sauce fillets on the spot when eating, and it becomes this delicious Zhong Duobao fish.

Ingredients: one turbot (800k), one lemon, Jiang Mo, minced garlic, minced red pepper, chopped green onion, minced coriander, wine and salt.

Practice: 1, cut the lemon in half and cut it into thin slices. After the fish is processed, cut the fish at an oblique angle, spread it evenly on the fish with wine, lemon juice and salt, and marinate for 20 minutes.

2. Put the lemon slices into the fish incision, spread Jiang Mo, minced garlic, minced red pepper and chopped green onion on the fish, add the fish after boiling, steam for 10 minute, and sprinkle with minced coriander before taking out.