Exercise 1

The raw materials are about a catty of herring, a little soy sauce, wine, sugar, soy sauce with ginger and onion.

In the production process, the fish is vertically separated from the spine, cut into small pieces every other fish section, marinated in soy sauce and wine for two hours, and drained. Heat oil, put the fish pieces in, fry until both sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. ) Pour off the excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick. Put the fried fish pieces into the mixed thick juice, stir-fry for a while, and serve.

Delicious and sweet.

Exercise 2

Material: 500g pomfret; 1 tablespoon chopped green onion; 3 slices of ginger

Seasoning: appropriate amount of oil; 3 tablespoons of wine; 3 tablespoons of soy sauce; 1 tablespoon sugar; Spiced powder 1 teaspoon; Fennel 1

Exercise:

1) Cut pomfret into blocks and dry the water with paper towels.

2) Add a), ginger seasoning and water (about 1-2 times) into a small pot, add chopped green onion after boiling, and turn off the heat.

3) Put the fish pieces of 1) in a medium-temperature oil pan and fry them thoroughly (preferably). Immediately after taking out, put them in the boiled 2) and soak them for a few minutes before taking out.

Note: Another method is to soak the fish pieces in marinade (ginger, onion, wine, soy sauce) 1 hour, and then soak them in the cooked soup after frying.

Smoked fish menu

Raw smoked fish

Cooking material

Material: grass carp1000g.

Seasoning: salt 5g vinegar 15g coriander 30g shallot 15g ginger 10g sesame oil 30g yellow wine 25g pepper 1g monosodium glutamate 1g Chili oil 10g.

culinary skill

1, grass carp scales, gills, abdomen with a knife from tail to head, break, remove internal organs, and wash;

2. Cut a knife at the thick back, put it in a plate, add 5g of onion, ginger, pepper, yellow wine, monosodium glutamate and refined salt, and marinate for about 2 hours;

3. Take a 1 big-ear pot, break the charcoal into small pieces, put it at the bottom of the pot, put 1 iron grate on it, and then put bamboo grate on it;

4. Put the fish flat on the bamboo grate, with the abdominal cavity facing down, and cover it with an iron cover. Then, put the big-eared pot on a medium fire. After the pot burns red, the charcoal also burns red;

5. Remove the pot from the fire and let the charcoal burn slowly in it. When the fish is cooked to maturity, uncover the iron cover and take out the fish and iron grates together;

6. At this time, there are still embers in the charcoal, that is, 50 grams of rice, 25 grams of tea, 50 grams of refined salt and 50 grams of sugar are sprinkled on the charcoal for smoking;

7. When rice, tea, etc. Burning and smoking, fish placed on iron grates and bamboo grates will continue to smoke in the pot;

8, until rice, tea, etc. Has turned to ashes, uncovered the iron cover, smoked the fish and cooked it, and put it back in the big porcelain plate.

9. Set a fire in the wok, add sesame oil, heat it to 60%, and pour it evenly on the fish;

10. Put the coriander, Chili oil, yellow vinegar and Jiang Mo into a small plate and eat with the fish.

Cuisine characteristics

The color is red and the fish is tender.

Chef's tip

Do not smoke fish for more than 2 hours. The raw materials are ripe and the taste is all there.

Wanjiang smoked fish

Recipe introduction

Most areas in Anhui are near the New Year's Eve, and every household is preparing this dish, which is also a traditional dish for visiting relatives and friends during the Spring Festival. This dish is nutritious and easy to learn. Spread in Wanjiang area.

Cooking material

Ingredients: herring, onion, ginger. Seasoning: sugar, rice vinegar, soy sauce, cooking wine.

Cooking method

1. Slaughter herring, wash it, cut it into thick slices, put it in a pot, add soy sauce, cooking wine and ginger onion, mix well and color it, and put it in the sun until it is half dry.

2. When there is a fire, put the oil into the pot and burn it to 70% heat, fry the fish fillets until hard yellow, and take them out for later use;

3. Put oil in the pot, add onion, ginger and star anise, add fish pieces, pour water and seasoning, boil over high fire, add vinegar to collect juice after half an hour, pour sesame oil into the pot, and change knives and plates when serving.

Chef's tip

1, the fish must be dried to half-dry, and the frying temperature is appropriate. 2. Add vinegar when collecting juice.

Su Shi Yu Xun

Ingredients: grass carp (or carp) 1 kg, 3 shallots, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil and boiled water1.

Exercise:

Wash and drain the fish, cut it into two pieces from the back, and then cut it directly into octagonal pieces (a total of 16 pieces).

Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fish fillets for about 4 hours (turn them up and down twice to make them taste even).

After the peanut oil is heated, fry the fish slices in two batches (about 3 minutes each), then drain the oil stains, and immediately put them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.

After the second batch of fish is fried, you can take out the first batch of fish fillets soaked in sugar water from the plate and continue to soak the second batch of fish fillets.

Pour out the oil of fried fish, pour the sauce of the original fish into the pot, add a little sesame oil to boil, and then turn off the heat. Drop the fish fillets soaked in sugar water into the pot, turn them over and dip them on both sides. Serve.

Remarks: Fry pomfret until it is crisp, so as to avoid the fish scattering when dipping in the marinade. The sweet pomfret sauce is really appetizing.

Smoked fish and dried eggs

Ingredients: 200g smoked salmon fillets, chopped, 1 tbsp chopped fresh shallots, 4 eggs, 4 tbsps high-fat cream, sea salt and freshly ground black pepper, toast (matching materials), 4 ceramic pudding molds, each with a capacity of 200ml, coated with butter.

Raw materials:

1. Divide the smoked salmon and chives into four equal parts and put them into four ceramic pudding molds coated with butter. Shape the smoked salmon into a concave shape with a spoon, then beat an egg, sprinkle some black pepper and pour the cream on it.

2. Put the ceramic pudding mold into a baking pan with half a pot of water, and then put it into a preheated oven to bake at 1800℃ 10 ~ 15 minutes. Take it out of the oven, dry it for a few minutes, and eat it with toast.