Dry roasted mandarin fish
material
Ingredients: mandarin fish seasoning: cooking wine, chopped green onion, Jiang Mo, minced garlic, dried Chili powder, soy sauce, salt, chicken essence, sesame oil and edible oil.
working methods
1. Viscerate Siniperca chuatsi, cross knife on both sides, fry in a pan until the skin of the fish is brown, and take it out;
2. Heat the pan and pour the oil. Add cooking wine, soy sauce, salt, chicken essence, clear water and mandarin fish and cook for 3 minutes, then add chopped green onion, Jiang Mo, minced garlic and dried Chili powder and cook for 2 minutes. When the soup is thick, pour in sesame oil and serve.
skill
trait
Thick spicy taste, golden color.
Dry-Braised Mandarin Fish
Recipe introduction
This dish has no juice, bright red color, fresh and tender quality and sweet, salty and sour taste.
material
Material: 500g mandarin fish,
Accessories: lean pork 100g,
Seasoning: 5g salt, 20g sugar, vinegar 10g, 50g shallot, 40g soy sauce, pickled pepper 10g vegetable oil.
working methods
1. Siniperca chuatsi (Siniperca chuatsi) is cut open, scaled, gilled and eviscerated, and then washed with clear water;
2. Cut a few knives on both sides of the fish with a knife and marinate with salt for 2 minutes;
3. Chop the lean pork into fine powder;
4. Rooted onions, washed and cut into 6 cm long sections;
5. Soak red pepper, remove seeds and chop;
6. Add appropriate amount of water to sugar, vinegar and monosodium glutamate, and mix the sweet and sour juice evenly;
7. Put the spoon on the fire and stir fry until it is 60% hot, and fry the fish into light yellow;
8. Put the casserole on the fire, pour in the oil and stir-fry the minced meat;
9. Bright oil, when the meat is crisp, add onions and pickled peppers and stir fry;
10. After boiling, add vinegar and sugar juice, white sugar, soy sauce, soup and fish;
1 1. Simmer for 5 minutes, turn over, and serve when the soup is dry and shiny;
12. Mix everything in the pot and hang it on the fish.
Dry-roasted Shajian fish
material
Shajian fish, green pepper, ginger, garlic, cooking wine, soy sauce.
working methods
1. Wash the shark and marinate it with salt for 20 minutes to taste.
2. Add hot oil to the pot and carefully put the fish in the sand.
3. Fry slowly until both sides are golden yellow.
4. Shred green and red peppers, sliced garlic, shredded ginger and shredded red peppers.
Step 5 fry fish for later use
6. Leave the bottom oil in the pot and saute the ginger and garlic.
7. Add green peppers and stir fry.
8. Pour in fried fish.
9. Add cooking wine, water, soy sauce and simmer into juice.
Dry roasted carp
material
Carp 1, onion, mushroom, bamboo shoot, dried red pepper and green pepper 25g each, and diced pork 50g. 2 kg of seasoning oil, 25 g of red pepper oil, 2 tablespoons of spicy bean paste, 3 tablespoons of sugar, 4 tablespoons of refined salt1,monosodium glutamate, and a little onion, ginger and garlic.
working methods
1, carp scales, gills, viscera, washing, scraping "bluegrass flower knives" on both sides of the fish, smearing a little Shaoxing wine, pickling with soy sauce, frying in 80% hot oil until the skin is slightly hard, and taking out the oil control; Dice scallions, mushrooms, bamboo shoots, dried red peppers and green peppers for later use.
2. Heat a wok, add base oil, stir-fry diced meat until it becomes discolored, add shallots, ginger, garlic, shallots and dried chilies to stir-fry until fragrant, stir-fry Shao wine and vinegar, stir-fry spicy bean paste, mushrooms and bamboo shoots, add sugar and salt, add soup to boil, add fried carp, and turn the heat to low heat.
Material replacement
When carp is replaced by crucian carp, it is called dry-roasted crucian carp.
Taste change
Seasoning with soy sauce, sugar and salt to thicken it is called braised carp.