Fish brisket recipe: spicy ginger brisket
material
Mang fish brisket, spicy ginger, brandy, pepper, oil, salt, sugar, oyster sauce, Lee Kum Kee steamed fish and black beans, soy sauce and green onions.
working methods
1. Wash the herring belly and marinate it with sugar, salt, pepper and brandy. Wash the ginger and hammer it open with the back of a knife. Wipe the wok clean with a piece of ginger to prevent the fish from sticking to the wok and the onion from cutting into sections when cooking.
2. Heat the pot, turn the heat down, put a little oil in the pot, put the white side of the fish belly in the pot first * * * Be sure to stick the skin side in the pot first, otherwise the other side of the fish belly will be rolled up first, and a lot of oil will flow out, which will not taste so good. * * * Stir-fry for two minutes, then turn over and serve the fish belly immediately.
3. Stir-fry the ginger in the pot, stir-fry the mang fish belly, add the onion, and then pour in the soy sauce, oyster sauce and soy sauce.
Fish gizzard recipe: steamed fish gizzard with mountain yellow skin
material
Ingredients: 300 grams of grass fish belly, 30 grams of pickled yam skin, and appropriate amount of perilla mint.
Seasoning: salt 2g, white pepper 5g, Jiang Mo 5g, garlic 5g, onion 2g, soy sauce 5g, oyster sauce 5g, sugar 5g, cooking wine 20g, oil 10g.
working methods
1, prepare the ingredients.
2. Deal with the fish belly, cut the noodles with a knife, put them in a cooking bowl, and marinate with salt, cooking wine and white pepper for 5 minutes.
3. Wash and drain Herba Perillae, cut into filaments, chop Cortex Phellodendri, and mix with garlic, Jiang Mo and chopped green onion.
4. Add salt, soy sauce, sugar and oyster sauce and mix well to make steamed fish sauce.
5. Pour the sauce on the fish belly and marinate for 10 minute.
6. Steam in a steamer that has been SAIC for 6 minutes.
skill
1, Cortex Phellodendri has a unique aroma, and the pickled Cortex Phellodendri has a sour and spicy taste, which can be used to steam fish and remove the fishy smell of fish.
2. Before cooking, it's best to chop up Cortex Phellodendri, which makes it easier to taste. Put a few complete decorations after steaming.
It's best to steam fish in one go, and don't uncover it in the middle. Try to control the fish or chicken gizzards within 500 grams within 6 minutes.
4. Phellodendron amurense, also known as goose skin fruit, is a unique condiment in southern Guangxi. It is a kind of wild phellodendron amurense fruit with special fragrance, which can only grow in the mountainous area of Loki where Viet Nam and Guangxi border. It is pickled with a lot of raw salt. Pickled cortex phellodendri looks like chicken skin, so it is also called goose skin fruit. In the summer when the fruit is ripe, the cortex phellodendri is picked, washed, baked and dried in Levin, and made into goose skin, which becomes an essential seasoning for summer dishes in southern Guangxi. For example, the first dish "Lemon Duck" in Nanning to relieve summer heat must have used a lot of chicken skin. When dealing with beef offal or pig offal, add a handful of chicken skin to stir fry, which can well cover up the strange smell of parallel imports. When steaming fish and meat, it can also play a role in removing fishy smell and improving taste. Huangpi sauce made of peony bark is a must-have sauce for Nanning to eat in rice rolls. It can be said that chicken skin is absolutely an indispensable part of Nanning people in summer when they are without tea or food.
Fish brisket recipe: steamed mandarin fish brisket with olive vegetables.
material
1 pomfret, bean sprouts, shredded ginger, olive vegetables, shredded onion, raw oil.
working methods
1, first cut the bean curd into two halves, put it in a pot and cook it with water for about ten minutes, then pick it up, dry it a little, and spread it on the bottom of the plate.
2. Wash the fish belly and remove the black film attached to the fish. * * * Generally, fish sellers will help you with this process, but generally they will not do it thoroughly. Finishing work depends on yourself. * * *, cut the fish belly into several pieces, marinate it with salt and wine, and spread it on the bean curd.
3. Sprinkle shredded ginger and olives on the fish belly.
4. Steam the fish belly in the pot for about five minutes. Take it out, add shredded onion and pour with steamed fish sauce. Finally, pour hot oil.