The method to be paid attention to in the initial processing of making tiger-headed fish is to cut off the spines on the back first, and then slaughter the fish (the method is the same as that of ordinary fish species). In this process, you must be careful of the thorns on your back. If you are stabbed, you should go to the hospital at once. Name of the dish: Braised Tiger Fish Ingredients: Tiger Fish
Method:
1. Scale, gut and wash tiger fish for later use.
2, the pot is hot, put salad oil, garlic, dried pepper and saute. Pour in tiger fish, add yellow wine, soy sauce, sugar, monosodium glutamate and a little salt.
3. When the fire is dry, turn to low heat and stew until cooked, sprinkle with chopped green onion and put it in the pot.
Features: tender meat and bright color. Name of the dish: Tiger Head Fish Tofu Soup
Raw materials:
250g live tiger fish, 250g tofu, 5g ginger, 5g wine, 5g onion, 6g salt, 5g monosodium glutamate, 3g chopped green onion, 5g chopped green onion and 2g pepper.
Method:
1. Wash 2 tiger fish, slice ginger and dice tofu.
2. Put a pot on the fire until the bottom of the pot is red, add cold salad oil to brush the bottom of the pot, add ginger slices to pick out the onion, then fry the tiger fish on both sides, cook the wine, add the soup to the tiger fish, add pepper and cook for half an hour. When the soup is milky thick soup, add diced tofu immediately, and add salt and monosodium glutamate when boiling.
Flavor features: thick white juice, fresh and tender fish and smooth tofu. Name of the dish: iron plate tiger fish
Ingredients: 4 tiger fish (weight about 1500g).
Seasoning: 50g shredded onion, salad oil 100g, 20g scallion, sliced ginger and garlic 10g, 8g cooking wine and monosodium glutamate, 2g soy sauce 12g, oyster sauce 15g, 5g sugar and 500g clear soup.
Making:
1. First cut off the stinger on the back of the tiger-headed fish, then dig out the gills of the fish, cut open the belly from the abdomen, and after washing, make a flower knife with a length of 4 cm and a depth of 1 cm on both sides of the fish for later use; Add 40 grams of salad oil to the pot, stir-fry shredded onion for 2 minutes when it is 60% hot, and take it out for later use.
2. Add 60 grams of salad oil to the pot. When it is 50% hot, add tiger fish and fry for 3 minutes. Turn the fish over and fry it for 3 minutes. After frying, take out the fish and leave the oil. When the oil temperature in the pot rises to 70% heat, add 10g onion, ginger slices and garlic slices, and stir fry over low heat. After cooking wine, add tiger fish, soy sauce, oyster sauce, sugar, clear soup and monosodium glutamate and simmer for 6 minutes.
3. While cooking tiger fish, put the iron plate on the fire for 10 minute, spread the fried shredded onion on the bottom, take the cooked fish out of the pan and put it in the iron plate, and sprinkle the remaining onion segments.
Features: Delicious taste and delicious meat.