Braised fish 1) Raw materials:

Fish, wine, onion, garlic, pepper lard and seasoning.

Exercise:

1. Wash the fish and cut into pieces;

2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.

3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.

2) After the oil burns blue smoke, stir-fry the ingredients. Don't be too angry. Mainly fried incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention not to stir-fry red pepper, it will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! !

Be careful when turning over the fish. If you break the pot, you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the family will use their own methods!

Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell! Add the previous ingredients and burn together. Add a little salt to the soup, consider the amount, because soy sauce is salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!

Fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating.

2. The fish has a fishy smell, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste for the following reasons:

You must put salt before frying fish and immerse it for about half an hour, which can achieve the effect of removing mud and fishy smell.

If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.

3. The procedure of stewing fish is usually as follows:

A, after killing fish, add salt, seasoning and fried powder to soak for about half an hour;

B, put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.

C, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough.

D, after the fish is cooked, release your favorite decorations such as onions and parsley, which not only enhances the flavor, but also achieves the purpose of decoration.

The raw materials for braising fish must be cleaned first. Needless to say, all the onions and ginger should be ready. After the fish is washed, find a plate with a little depth, put the fish in it, and then season the fish with soy sauce. Don't forget the cooking wine. This meat will smell a little fishy or something. You can start to add oil to the pot in a moment. The oil should be heated, because it is fried, so the oil should not be too little. Sprinkle a little salt evenly in the pot, so that the fish will not peel easily after frying in the pot. 4vo$s

When the oil temperature is enough, you can fry fish carefully, not soy sauce. Pay attention to the head and tail. After a while, you can almost turn it over carefully to see if the fish skin has fallen off better. You can start pouring soy sauce on both sides, only on the fish, then put the chopped green onion in (on the fish, the fragrance will let him penetrate) (if it is grilled crucian carp with onion, put a lot of onions), and then there is sugar. Remember to rub it evenly on the fish, add some water and cover it. After a while, you can taste the sugar juice and make some adjustments. Cover it again and suffocate. The sugar juice is almost a little thick. Turn off the fire and put some monosodium glutamate chicken essence or something, and then you can put it in the pot.

Coke chicken wings practice:

1。 Ingredients: Jiang Mo, chopped green onion, star anise, proper amount of peanut oil, a can of cola, half a catty of chicken wings, a little sugar, soy sauce, etc.

Practice: Wash the chicken wings and cut two holes with a knife to facilitate the taste.

After the oil is boiled, add a little sugar, slide the chicken wings into the boiled oil along the edge of the pot and fry until cooked. Be careful, your claws will explode, too.

Turn it at the right time. When the skin turns yellow, pour in coke and seasoning to stew.

When the coke is almost used up, you can take it out of the pot, sprinkle some chopped green onion and chew it.

2。 Ingredients: 8 chicken wings, cola 1 cup, soy sauce 1/4 cup, sugar 1 spoon, and 2 slices of onion.

Practice: All ingredients except chicken wings are mixed with marinade.

Cut the chicken wings in half, soak them in marinade and marinate for about 40 minutes.

Put the marinated chicken wings in a hot oil pan until the skin is golden.

Add the marinade to the fried chicken wings, put them in another pot and cook until they are soft, and then turn to low heat for about half an hour.

3。 Ingredients: 500g chicken wings and a can of Coca-Cola. Wash and cut chicken wings, then marinate them with salt and cooking wine for a while, then fry them in 60% to 70% hot oil until golden brown, and take them out. Leave a little oil in the pot, add ginger and onion, stir fry, add chicken wings, add salt, soy sauce, sugar, cooking wine and Coca-Cola, bring to a boil with a strong fire, and then use a strong fire to collect juice. When the juice is thick, drop sesame oil into the pot.

4。 Lazy practices:

One kilogram of chicken wings, a can of coke and half a can of soy sauce.

Put them together in a pot and boil them with high fire, and then stew them with low fire for half an hour.

Nothing else, just a little oil, stir-fry with star anise, put chicken wings, pour coke after the chicken wings change color. Bring the fire to a boil, then turn it to low heat 15 minutes (10 minutes is also acceptable), and then turn it to high heat until the coke basically evaporates, leaving only a layer of thick juice. Then serve!

Lazy tip: You don't have to use star anise or even salt. Only coke and chicken wings are necessary. You can also add star anise and a little ginger, then add onion and cook, which is completely casual.

Sam sun tofu fire

Soybean trotter soup raw materials: 250 grams of trotters and 250 grams of soybeans.

Seasoning: yellow rice wine 10g, onion 8g, ginger 5g and salt 3g.

Exercise:

1. Scald the pig's trotters with boiling water, then remove the hair and scrape off the floating skin;

2. Soak soybeans in advance 1 hour for standby;

3. Wash and slice ginger;

4. Cut the green onion into sections;

5. Add water and ginger slices to pig's trotters, boil and skim off the oil;

6. Add wine, onions and soybeans, cover and cook with slow fire;

7. Until it is half crisp, add refined salt and cook for 1 hour;

8. Transfer monosodium glutamate.

Pot-cooked large intestine ingredients: pig large intestine 200g.

Accessories: egg 90g, wheat flour 15g, starch (broad bean) 20g,

Seasoning: peanut oil 40g, yellow wine 15g, soy sauce 15g, salt 3g, shallot 10g, salt and pepper 2g, ginger 10g.

Exercise:

1. Wash and cook the large intestine, then wash it with vinegar and alkaline water, blanch it in a boiling water pot, dry it with a clean cloth and put it in a basin;

2. Add soy sauce, yellow wine, refined salt and onion ginger, soak for 5 minutes, take out and drain;

3. Dip the dried large intestine in a paste made of eggs, wet starch, flour and a small amount of peanut oil;

4. Put the wok on the fire, add peanut oil, heat it to 70%, put the large intestine heads one by one, turn over when frying to the skin, and turn off the fire for 3 minutes;

5. When the oil temperature drops, fry the pan on the fire and turn it into persimmon yellow.

6. After draining the oil, chop it into inclined knife blocks with a thickness of 1 cm and put them on a plate;

7. Bring pepper and salt when serving.

Production skills:

1. The large intestine is fatty and has an odor. First blanch with boiling water to remove fishy smell, then marinate with onion, ginger, cooking wine and soy sauce, and then fry with paste. Fat but not greasy, crisp and delicious, no smell;

2. Because of the frying process, 700g peanut oil should be prepared.

Grams of food stage

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

Starch (broad bean): Broad bean should not be eaten with snails.

Pot meat raw materials:

Pork tenderloin 300g shredded ginger 5g shredded onion 20g coriander 10g refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil.

Method:

1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.

2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.

3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.

Improve practice

The method of making the first half of the improved "pot-wrapped meat" is basically the same as that of the traditional "pot-wrapped meat", except that the method of making Cantonese-style "sweet and sour juice" is used for reference, and some Cantonese spices are added to the juice, so that the finished dish is integrated with the north and the south and has a unique flavor.

Raw materials:

750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libalin juice, 200g tomato sauce, 1 bottle of sugar, 1500g white vinegar, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, 1 carmine, and a little lemon yellow pigment.

Method:

1. Wash carrots, tomatoes and fresh lemons and slice them.

2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum sauce, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire.

3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time.

The practice of braising eel fish in brown sauce: