3. Add plastic wrap to the pickled snakehead and put it in the microwave for four minutes. After taking out, put the ingredients on the fish.
4. Add a little Lee Kum Kee steamed fish soy sauce, heat the pan, put the oil until it is 100% hot, and pour it on the fish. Lycium barbarum, eggplant and diced black fish: raw materials: eggplant 250g, snakehead 500g, Lycium barbarum15-20g.
Method: stir-fry eggplant with oil, cut boneless snakehead into small particles, add cooking wine, salt, monosodium glutamate and starch, stir-fry eggplant with oil for later use, add diced fish when it is almost ripe, soak Lycium barbarum in warm water first, and then take it out of the pot for 5 minutes. Function: Lycium barbarum is cool, improving eyesight and nourishing liver. Efficacy: invigorating spleen, stimulating appetite, promoting diuresis and nourishing liver and kidney. Black fish soup with vinegar and pepper: main ingredient: Bohai Bay black fish 1 strip (500g), auxiliary material: ginger slices, chopped green onion, coriander powder, seasoning: salt, white vinegar, pepper and chicken essence. Cooking method: 1. Slaughter the fish cleanly, and slice the fish in turn to facilitate the taste; 2, sit in a pan and ignite until the oil is hot, fry ginger slices, chopped green onion and fish with a small torch, and then add water to stew for about 20 minutes. 3. Put the fish and soup in at night, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste. Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste. Ingredients: 1 snakehead, 150g fragrant rice, 20ml egg white, vegetable juice, salt, chicken powder, raw flour, sweet noodle sauce and Chili sauce. Practice: 1. Wash fragrant rice, put it in water and cook it into porridge. Take out the rice and take the soup for later use. 2. Slaughter and clean the fish, slice the fish, size it with egg white, cornmeal and salt, add water to the pot to boil, and then water the fish slices. 3. Pour the rice soup into the pot, add salt and chicken powder to taste, then add vegetable juice to make it emerald green. After boiling, put it into the soup basin, and serve with a dish of sweet noodle sauce and Chili sauce. Shredded fish with red distiller's grains: [raw material/seasoning]: 1 snakehead (about 1500g). Green vegetables 100g. 15g shredded green onion, 10g shredded ginger, 1g pepper, 5g Shaoxing wine, 4g refined salt, 3g monosodium glutamate, 60g white soup, 2 egg whites, 40g wet starch, 50g red distiller's grains and 750g salad oil (edible amount is about 75g). [Production process] 1. Slaughter the black, wash it, remove the two fish on the left, peel it and cut it into 9 cm long shreds, put it in a bowl, add 2g of refined salt, 20g of Shaoxing wine 10g, 20g of wet starch, and stir and size it. 2. Put 5 grams of red distiller's grains, 2 grams of Shaoxing wine, refined salt, monosodium glutamate, pepper, shredded onion and ginger, white soup and 20 grams of wet starch into a bowl to make juice. Heat a wok, add 750g salad oil, heat it to 40%, put in shredded fish, spread it out with chopsticks, pour in a colander, drain the oil, add shredded onion and ginger into the wok, add English sauce, stir fry the shredded fish evenly, put it in a plate, start the wok, stir fry the vegetables and enclose it. Sauerkraut: Sauerkraut, in fact, is not complicated, but it is a bit too demanding for the knife worker. 1. After scaling the snakehead, cut off the fins and tail with scissors. Cut the fish directly without opening the belly, first cut the head, the fish head needs to be treated, the cheek is cut, and then split from the middle. Then cut the fish body into 7-8 cm sections and dispose of the fish belly. Cut the middle of each fish and cut off the main bone in the middle. There are few black fishbones, so there is no need to pick them. Put the processed fish into a small dish, add two egg whites, add salt, cooking wine, sugar, Jiang Mo and a little soy sauce, stir and soak for half an hour. 2. The so-called sauerkraut is the name of Sichuanese. In the south, it is actually pickles, that is, mustard soaked in salt. Wash sauerkraut and cut into sections. 3. add oil to the pot, stir-fry the sauerkraut a few times, and add some chicken essence. When the oil is almost absorbed, pour in the stock and boil it. After the soup is boiled, add fish bones and fish heads, reduce the fire to about 5-7 minutes, then add fish fillets, heat for 4-5 minutes, and add monosodium glutamate, pepper, pepper and so on. (Less spicy), cook for 2 minutes. A plate of fish with Chinese sauerkraut, you're done! Dry-roasted snakehead: 1. Kill fish, scale and belly. According to the former method, the fish body is also 7-8 cm long, but it doesn't need to be cut in half, just add a straight knife. Generally, snakehead can be cut into 3-4 sections, and snakehead weighing more than 2 kg can be cut into 5-6 sections. Of course, snakehead is thicker, 7-8 cm is not needed. 2. Add oil to the pan and fry garlic, then put the fish in and fry. Add salt. When the fish protein is a little solidified, sprinkle with shredded ginger and white sugar evenly. When the sugar melts, the smell of fish will float out. When the oil and water are almost cooked, add the prepared cooking wine, vinegar and soy sauce according to the ratio of 6: 2: 2, add chicken essence and monosodium glutamate, sprinkle a little twelve spices, add dried mushrooms and mustard tuber, and do not add water. The seasoning water of cooking wine will drown the fish. Then turn on a small fire until the soup is completely dry. At this time, you should pay attention to waiting in front of the pot and check it at any time. When the soup is dry and the oil is a little burnt, turn off the fire and serve! In this way, snakehead tastes heavy and is suitable for drinking. The two pieces of meat on snakehead's cheek are the best, so don't miss them. Steamed snakehead: 1, snakehead scales, no need to cut, cut off fins with scissors to open the belly, remove internal organs, put salt on snakehead first, and season with cooking wine, soy sauce and vinegar for one hour. 2. Go to the supermarket to buy a bag of jumbo, put a few Chinese medicines in it, put it in the belly of the fish, pour a little fish seasoning water into the clear water, add some oil, cut a dozen pieces of ginger and put it on the fish, and steam it in a steamer for fifteen minutes. It is very nourishing. Stewed mullet with red bean and wax gourd: characteristics of invigorating spleen, promoting diuresis and reducing swelling. It is suitable for patients with ascites due to liver cirrhosis and edema due to chronic nephritis. Ingredients: 250g fresh snakehead. Ingredients: 500g of wax gourd with skin, 0/00g of red beans/kloc-,and 3 onions. Production technology ① Scales, intestinal impurities and washing fresh snakehead. Wash the wax gourd and slice it. Slice onion ② Put snakehead, onion, wax gourd and red beans into a pot, add appropriate amount of water and stew until cooked. Braised snakehead: Wash the fish after buying it, and cut it into 1 cm thick fish segments, leaving the head and tail for later use. Add ginger, onion, etc. Put it in an 80% hot oil pan, then fry the cut fish pieces in the pan for half a minute (due to the obvious discoloration of the fish, you can't fry them yellow), then add a proper amount of cooking wine, add a proper amount of cold water and salt after stirring, turn the water to low heat after boiling, and simmer for about 15 minutes. Then wash the pot, stir-fry the ginger and onion in the oil pan, add soy sauce, brown sugar and cold water, boil it to make marinade, and pour it on the fish segments on the plate. You can also add Laoganma, Zanthoxylum bungeanum, spiced, coriander and garlic to the marinade according to your own taste. In addition, we should also pay attention to it in winter. If the movements are not so skilled and fast when cooking, it is possible that the cooked fish segments will get cold just after the marinade is done. At this time, it is not easy to taste the marinade. This problem can be solved by preparing the marinade first, simmering it with low fire, and pouring the marinade immediately after the fish section is served. Fish head soup is generally used to make soup except the head and tail. Put it directly into the pot with ginger, onion and other ingredients, and add water to boil. Add the right amount of salt and reduce the heat. When the soup turns white, add tofu (half a piece, cut into rectangular cubes with a thickness of about 2×3 cm and half a centimeter), arrowhead (sliced, if any) and a small amount of kimchi (pre-fried), and then boil it to serve. The ingredients of this soup can also be changed into preserved eggs (1-2, cut into 8- 10 petals). After boiling, add coriander and add appropriate amount of pepper powder to taste. That is, cut the cleaned snakehead into the above-mentioned fish segments, put them in a casserole, add garlic cloves, ginger onions, oil and salt, cooking wine and cold water, and simmer on low heat after boiling. If you want to look better, you can add red pepper and green pepper (cut into small pieces, the ratio of red pepper to green pepper is 1, and green pepper is 3-4) before cooking. Pure black fish soup: it is to make fish segments like the head-to-tail soup mentioned above. Without ingredients, the soup can be eaten for free. When cooking, you can add a small amount of green garlic (cut into filaments horizontally), which not only looks good, but also removes the fishy smell. Remember, all these practices, except the braised black fish at the beginning, can't put colored condiments such as soy sauce and Chili sauce. If you like it because of your taste, you can choose white soy sauce, white vinegar, white sugar, pepper powder and so on. Ensure that the colors in the three elements of color, fragrance and taste can meet the standards. Braised mullet with garlic: main ingredient: one mullet. Ingredients: garlic cloves, dried starch, yellow wine, soy sauce, monosodium glutamate and vegetable oil. Practice: Slaughter the snakehead, gut it and wash it. Dip the fish in dry starch, use 40% hot oil and fry it slightly. Stir-fry garlic cloves in oil and take them out. Put water, yellow wine, soy sauce and monosodium glutamate into the pot, put fried fish and garlic cloves into the pot, simmer on low heat, and add a little starch to collect soup. Tomato black fish fillets: Ingredients: clean black fish. Ingredients: tomato sauce, sugar, salt, monosodium glutamate, a little onion ginger, coriander powder, vegetable oil. Practice: Cut the fish into fillets, marinate them with a little salt and fry them in oil. Stir-fry onion and ginger in oil and take it out. Stir-fry tomato sauce in a pan, pour in fish fillets, add sugar, salt and monosodium glutamate, stir-fry slightly, then take out the pan and put on a plate, sprinkle with coriander powder. The snakehead is eaten three times: 1. Braised fish balls with Chinese cabbage. Ingredients: snakehead (about 2 kg, you can choose 1 kg if you haven't eaten it for three times), Chinese cabbage heart dtk ~ Seasoning: salt, cooking wine, onion ginger juice, fresh soup and starch. Practice: 1. Head, bone and skin of snakehead (reserved for soup) are squeezed into balls, cooked in boiling water pot and fished out. 2. ignite the iron pan, put oil in the cabbage, stir fry and set it around. Pour the fish balls into the pot, add fresh soup (or water) and salt, thicken them out of the pot and pour them into the plate together with the Chinese cabbage. Features: the fish is round and tender, with clear color, suitable for all ages (no thorns). 2. The main ingredients of fish fillets are another snakehead, fungus, mushrooms, winter bamboo shoots, Chinese cabbage, eggs, onions and ginger slices. Seasoning: salt, starch, sesame oil. Practice: 1. Slice the fish obliquely (to prevent the pot from breaking) and use egg white and sesame oil. 2, winter bamboo shoots, sliced mushrooms, fungus, cabbage to change the knife; 3. Put water, salt, onion slices and ginger slices into the pot. After the water is boiled, put the sliced fish into the pot, gently stir with a spoon, take out the fish slices when they float, and control the moisture; 4. Add hot oil to the hot pot. Stir-fry the fungus, mushrooms, winter bamboo shoots and Chinese cabbage (add a little salt), pour in the fish fillets, stir-fry quickly for a few times, and pour some sesame oil. Serve. Features: smooth and tender, rich in color, suitable for all ages (no thorns). 3, vinegar pepper black fish soup ingredients: black fish head, fish bones, fish skin and so on. , ginger, chopped green onion, coriander seasoning: salt, white vinegar, pepper, chicken essence method: 1, iron pan ignition until the oil is hot, fry ginger, chopped green onion and fish with a small fire, and then add water to stew for about 20 minutes; 2. Put the fish and soup into a bowl, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste. Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste.