The practice of cooking fish in Japanese sauce introduces the cuisine and its function in detail: Japanese cuisine home cooking recipe taste: salty and sweet technology: Japanese sauce cooking fish making material: main ingredient: net fish1000g. Seasoning: 50 grams of sugar, 0/50 grams of Japanese soy sauce/kloc-,50 grams of Japanese plum blossom (see sweetness), 75 grams of dried seaweed, 25 grams of peeled tender ginger, 200 grams of wet starch, 500 grams of clear water and a proper amount of vegetable oil. The characteristics of Japanese-style sauce boiled fish: both sweet and salty, fresh and mellow. Teach you how to cook Japanese-style sauce fish, and how to cook Japanese-style sauce fish is delicious. 1. Cut the fish into 3cm pieces and mix well with wet starch. Cut 10g tender ginger into 4.5cm long filaments, put them in a bowl and soak them in cold water; Slice the remaining tender ginger. 2. Cook the pot, add vegetable oil and heat it to 60%, add fish pieces and fry until golden brown, and drain the oil with a colander. When the pan backfires, add clear water, add white sugar, soy sauce, plum blossom, dried seaweed, ginger slices and water soaked in shredded ginger to boil, then simmer for 15 minutes, add fried fish pieces, continue to simmer for about 5 minutes, and pour the juice on the fish pieces with a spoon. When the fish is cooked and tasty, and the juice is concentrated, put the fish pieces on the plate and put them on each piece of fish. The practice of fragrant boiled fish skin introduces the cuisine and its efficacy in detail: home-made beauty recipes for cancer prevention and anti-cancer recipes. Taste: Five-flavor technology: materials for making fragrant boiled fish skin: main ingredients: fish skin 700g, auxiliary materials: chicken breast 100g, winter bamboo shoots 50g, seasoning: soy sauce 12g, pepper 2g, chicken essence 3g, vinegar 8g, sesame oil 4g. 10g starch (corn), 4g salt, 20g garlic (white skin), 16g ginger, 25g onion, 10g carved wine, 20g shrimp oil and 20g vegetable oil teach you how to make fragrant boiled fish skin, and how to make fragrant boiled fish skin is delicious. 2. Add a proper amount of water into the starch bowl to make wet starch for later use; 3. Slice garlic and ginger respectively, and cut onion into powder for later use; 4. Cut the chicken breast into pieces, add 5 grams of refined salt and soy sauce to the pot, and mix well with wet starch; 5. Cut the winter bamboo shoots into pieces, soak them in boiling water and take them out; 6. Put the pot on a big fire, add vegetable oil, heat it to 50%, add chicken breast slices until smooth, add ginger slices and garlic slices, stir-fry until fragrant, add chicken soup (250g) to make it tasty, add fish skin slices, winter bamboo shoots, soy sauce, pepper, vinegar, salt, chicken essence, carved wine and shrimp oil, and simmer. 7. Wet and thicken the starch slightly, add chopped green onion and sesame oil, and serve. The cooking methods and effects of boiled fish fillets are introduced in detail: private cuisine taste: spicy technology: boiled fish fillets making materials: main ingredients: herring 150g, auxiliary materials: egg white 20g, seasoning: Chili sauce 20g, salt 3g, onion 5g, ginger juice 2g, monosodium glutamate 1g, and starch (corn) 2g. Features of boiled fish fillets: white. Teach you how to cook boiled fish fillets. How to cook boiled fish fillets is delicious. 1. Wash herring, obliquely batch it into large pieces with a knife, put it in a bowl, add egg white, salt, onion ginger juice, monosodium glutamate and dried starch, mix and size, and refrigerate for half an hour; 2. Boil the water in the pot, pour in the fish fillets and sprinkle with them. After a while, take it out and drain it, put it in a basin, and serve with a small dish of Meiji Chili sauce. Patty-food phase grams: herring: herring avoid eating with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea. Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat. The practice of pickled fish introduces the cuisines and their functions in detail: Yunnan-Guizhou cuisine home-cooked recipes, youth recipes, spleen-invigorating and appetizing recipes and malnutrition recipes. Taste: sweet and sour technology: boiled fish with sauerkraut. Ingredients: carp 2000g, pickled cabbage150g. Accessories: soybean sprouts 250g. Seasoning: 10g shallot, 5g soy sauce, 5g monosodium glutamate. 5 grams of garlic (white skin), 4 grams of pepper (dried red tip), 30 grams of lard (refined), 5 grams of sugar, 3 grams of ginger, 3 grams of pepper, 0/0 gram of salt/kloc, and 50 grams of sesame oil. Boiled fish with sauerkraut is characterized by fresh and tender fish, tangxiang, sweet and sour, spicy and delicious. Teach you how to cook fish with Chinese sauerkraut, and how to cook fish with Chinese sauerkraut is delicious. 1. Scales, gills and viscera of carp are removed and washed; 2. Put the washed fish on the inside and outside of the fish with salt and marinate for half an hour; 3. Wash and chop sauerkraut; 4. Cut the green onion into inches and prepare chopped green onion. 5. Put 1300 ml water in the pot to boil, add salt, monosodium glutamate, Jiang Mo and soybean sprouts and cook for 3 minutes; 6. Add sauerkraut, sugar, lard, and garlic slices to boil, and cook carp for 15 minutes. Put in a soup bowl, sprinkle with pepper and pour sesame oil; 7. Sauce, Chili powder, chopped green onion, sesame oil and other sauces. Cooking tips for pickled fish: 1. When cooking fish, always pat the floating foam on the surface to reach the standard of clear soup; 2. It is not advisable to cook soybean sprouts for a long time; 3. Sauerkraut should be chopped so that its unique taste can be fully integrated into the soup. Petty Pie-Eating like a gram: Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta, licorice, pumpkin, red beans and dog meat, nor should it be taken with Chinese medicine cinnabar; Carp and pickles can cause digestive tract cancer. Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis. The method of cooking fish maw with watermelon and shrimp introduces the cuisine and its function in detail: beauty recipes. Production materials of boiled fish maw with watermelon and shrimp: main ingredients: watermelon, shrimp, fish maw, onion, ginger and garlic. Column sauce, salt, sugar, rice wine. Teach you how to make fish maw with watermelon and shrimp. How to make fish maw with watermelon and shrimp is delicious. When the watermelon is cut into strips, the fish maw must fly first. 2。 If you want to use watermelon, fry it until it is half cooked and put it away for later use. 3。 Once again, stir-fry ginger, onion and garlic, wait for the sauce, then put down the fish fillet, shrimp and half-cooked watermelon, stir-fry constantly, praise the wine, add appropriate amount of salt and sugar, stir-fry until cooked, and serve. The practice of boiling fish 2 introduces the cuisine and function in detail: the cooking material of boiled fish 2: the main ingredient: grass carp, and prepare some necessary seasonings. Onion, ginger, pepper and pepper teach you the practice of boiling fish 2. The practice of boiling fish before cutting off the head and tail 2. Slice the fish fillets. Marinate fish fillets with salt, cooking wine and ginger rice 15 minutes. Seasoning: cut onions into sections. Ginger is divided into two halves, half shredded and half sliced. Silk is used for frying, sliced and cooked with fish. Pepper should be red and dripping, and it is very spicy. Add water to the pot, add fish head and tail, fish skin, onion and ginger cooking wine to cook, and then add the prepared fish fillets. It will be fine if the pot is boiled. In another pot, stir-fry millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, pepper and pepper in a wok, and then pour them into a fish pot. Look at the finished product.