(1) Wash shad, cut into pieces, add salt and cooking wine, and marinate for 10 minute;
(2) frying until golden brown;
(3) Finally, coat the lobster sauce on the fish, add soy sauce and sugar, and cook on low heat.
3. Steamed lobster sauce, especially fresh. For example, "Steamed scallops with lobster sauce": After the scallops are washed and pickled, daub lobster sauce and garlic on the scallops and steam for 5-7 minutes.
4. Prepare into soy sauce. Boil lobster sauce, soy sauce and other seasonings in the pot, and finally add water and starch to thicken it, and it becomes lobster sauce with unique flavor.
5. Take a small amount of lobster sauce and lean pork, add salt and steam for about 15 minutes.
menu
Steamed salted fish
Ingredients: Spanish mackerel, sea salt.
Exercise:
1. When the Spanish mackerel is half thawed, cut it flat, take out the internal organs, clean it thoroughly, then dry the water and sprinkle a layer of salt evenly.
2. Marinate for one night and turn over halfway to make the salty taste even. Then take it out and put it on the clip, and dry it in the sunshine for 2-3 days. On cloudy days, you can extend the time appropriately until you see the meat tighten and become slightly hard.
Ingredients: cured fish 1 strip, 2 tablespoons lobster sauce, several cloves of garlic, several slices of onion and ginger, 2 tablespoons of lard, and a little cooking wine.
It can be steamed with bacon, which tastes better. )
Exercise:
1. Cut the preserved fish into pieces, soak for a while in advance, wash and drain. Chop garlic. Heat lard in the pan, saute chives and ginger, add lobster sauce and stir-fry over low heat. (The soaking time can be adjusted according to the air-drying degree and salinity of pickled fish. )
2. Add preserved fish, add a little cooking wine and mix well, then turn off the fire, add minced garlic and mix well, and pour into the plate. Steam for 40 minutes.
Grass carp with black bean sauce
Ingredients: 750g grass carp, 35g lobster sauce, 75g pork tenderloin, 0g ginger10g onion10g garlic10g soy sauce15ml cooking wine15ml salt.
manufacturing process
Step 1: Wash fresh fish, dry thousands of water, marinate with salt, cooking wine, pepper and monosodium glutamate for half an hour, and put them on a plate for later use; Chop onion, ginger and garlic.
Step 2: Dice the tenderloin, mix in lobster sauce (washed), red pepper, onion, Jiang Mo, garlic and soy sauce, pour it on the fish, steam it over high fire until it is just cooked, and take it out.
Step 3: put cooking oil in the pot, heat it to 70% and pour it on the fish.
Fried lotus root slices
Ingredients: lotus root 1 knot, 2 peppers (choose spicy varieties), 2 cloves of garlic, and a proper amount of lobster sauce.
Seasoning: salt, light soy sauce, cooking oil and chives.
Exercise:
1. Wash the lotus root, scrape off the epidermis and slice it for later use.
2. Mash and peel the garlic, chop the lobster sauce, wash the pepper and cut it into pepper rings for later use.
3, put the right amount of oil in the pot, add garlic, lobster sauce, pepper ring to saute, then add lotus root slices, add a little water, stir-fry until the lotus root slices become discolored and mature, then add the right amount of salt and soy sauce, stir-fry evenly and take out the pot.
4. Cut a little chopped green onion with a clean knife and chopping board and sprinkle it on the fried lotus root to eat.