Chili oil fillets
Composition:
Grass carp (about 3 kg) 1, soybean sprouts 300g, salad oil 500g, salt 30g, dried red pepper 100g, green pepper 20g, mung bean starch 30g and monosodium glutamate a little.
Cooking steps:
1. Deal with the fish first: the live grass carp is slaughtered and cleaned, and the fish body is sliced from the tail along the fishbone, cut off from the back of the gills, and the same is true on the other side. 2. Then cut off the big thorn in the fish's stomach. 3. oblique knife 30? The left and right slices are made into rounded corners with a thickness of about 2 to 3mm, and the size and thickness are as consistent as possible to ensure that they can mature at the same time. 4. Put the fillets in a suitable container and add enough salt. Master Chongqing will add a little monosodium glutamate when cooking. Because there is no secondary seasoning, the salt content at this time determines the taste of the finished dish, so it must be moderate. 5. Grab the fish fillets evenly with your hands, grab the sticky marinade, and be sure to grab the salty taste into the fish fillets. ?
6. Fish bones can be cut into several sections. 7. Prepare dried red pepper festival, green pepper and coriander leaves. 8. Cook the bean sprouts with salt water, drain them and spread them at the bottom of the bowl. 9. Boil water and add salt to cook fish heads and bones for five or six minutes. 10. Take out the fishbone and put it on the bean sprouts. 1 1. Fish fillets with mung bean starch. 12. Grab it evenly and stick it. If it is too dry, add some water. 13. When the water boils again, add the fish fillets and keep the fire. 14. Fish fillets are white. It is not easy to cook for a long time, and the time is no more than one minute. Take out the fish fillets and code the fish bones. 15. Cook the fish fillets in another pot at the same time and heat the salad oil to 70% heat. After the fillets are cooked, add dried red pepper and green pepper into the oil pan and fry them until they are fragrant. 16. When the dried red peppers start to turn brown, add the oil to the bowl. 17. Decorate with a little coriander leaves.
Recipe tip: Because of a kind of seasoning, all kinds of ingredients should be salted. Mung bean starch is not easy to thicken, and its color and taste are slightly better. If you can't buy it, you can use sweet potato starch instead. The last oil used to cook boiled fish is usually cooked in advance, and the formula is confidential. Salad oil can be used at home. The amount of oil should not exceed the ingredients. This is a big dish. If a family cooks less than half a dish, the seasoning should be reduced appropriately. After eating the fish, stir-fry the oil soup. Dried red pepper and pepper can be chopped to make seasoning, and noodles are very good. Oil with some seasoning is a good hot pot soup base. ?
fish in brown sauce
Composition:
A fish, a little oil and salt, a little onion and ginger, a little pepper, cooking wine, a little soy sauce and a little sugar.
Cooking steps:
1. Wash the fish and drain the incision. 2. Prepare onion, ginger and pepper. 3. Heat oil and fry fish. 4. turn over and fry. 5. Add ginger and pepper until fragrant. 6. Add cooking wine, soy sauce and water boiling. 7. Add Laoganma sauce. 8. Season the soup with salt, sugar and chopped green onion. 9. food?
Recipe tip: fry fish in a cold pan with hot oil. It's best to fry fish in a pan, with soy sauce, Laoganma sauce and some salt at last.