Steamed fish head with diced red pepper
Ingredients: chubby fish head 1 piece, chopped pepper, high-alcohol liquor 1 tablespoon, a little pepper, cooking wine 1 tablespoon, steamed fish 1 tablespoon, soy sauce, oil, salt, ginger and onion.
Production method:
1. Clean the fish head, cut it from the middle of the fish lip with a knife, and make a few oblique strokes on the thicker part of the fish under the fish head;
2. Sprinkle the cooking wine, pepper and salt on the fish head, spread it evenly and marinate for about 20 minutes. Remember to wipe it evenly, and then sprinkle a little sesame oil on the pickled fish head;
3. Pour the high-alcohol liquor into the chopped pepper and stir evenly for later use.
4. Prepare a big round bowl, slice ginger and onion, spread them on the bottom of the bowl, put the processed fish head on it, and sprinkle the prepared chopped pepper juice evenly on the fish head;
5. Put a proper amount of water into the steamer, add the fish head after boiling, cover the lid, and steam on high fire for about 10 minutes.
6. Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onion, pour in the steamed fish soy sauce, then heat the right amount of oil and pour it on it.
Sweet and sour mandarin fish
Fu Gui Kaiping fish
Composition:
Snapper 420g ginger 1 garlic 1 shallots, 2 red chopped peppers and 3 spoonfuls of cucumber and medlar.
Production method:
1. Clean the belly of bream first, gently dry the surface with kitchen paper towels, and cut off the head and tail of bream;
2. Use a sharp knife to start from one side of the fish and cut into pieces at intervals of 0.5- 1 cm. Be careful not to cut off the fish belly. The fishbone in the back is very hard. Stand the fish upright, pat the back of the knife with your hand, break the fish bones, and cut the whole fish into a sieve shape.
3. Rub the fish with salt, then pour in cooking wine and marinate with half a spoonful of vinegar for 10 minute (river fish will have a slight fishy smell, which can be removed by adding a little vinegar).
4. Cut all the onions and ginger into filaments, put them at the bottom of the plate, and put the fish on the plate;
5. Bring boiling water to a high fire and steam the fish in the pot for 5 minutes (if it is cut thin, the time can be shortened and stewed for 2 minutes). Steamed fish is poured with Cantonese hot oil, and then steamed fish soy sauce or soy sauce is poured.
6. Finally, decorate with cucumber, medlar and millet pepper.
Sweet and sour hairtail
Material: Yellow River Carp 1 (about 750g),
Accessories: ginger, onion, garlic,
Seasoning: vinegar 100g, sugar 175g, soy sauce 10g, salt 3g, clear soup 300g, wet starch 150g, peanut oil 1750g (about 150g).
1. Scales, gills and internal organs of carp were removed and washed. Every 2.5 cm, cut the fish body straight and obliquely (about 1.5 cm deep), then cut the fish body with a knife, withdraw the refined salt to the fish body for a little pickling, and evenly coat a layer of wet starch paste on the knife edge and the fish body.
2. Pour the oil into the wok, stir-fry until it is 70% hot, put the portable fishtail into the wok, and immediately open the knife edge. At this time, you need to hold the fish with a shovel to avoid sticking to the pot and fry for about 2 minutes. ) Push the fish to the side of the pot with a shovel to make the fish bow, and fry the fish back down for 2 minutes. Turn the fish upside down and fry for 2 minutes; Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for 8 minutes until all the fish are golden brown, take them out and put them on a plate.
3. Leave a little oil in the wok, heat it to 60%, and add onion, ginger, minced garlic, vinegar, soy sauce, sugar and clear soup. After cooking, hook it with wet starch, pour a little cooked oil and quickly pour it on the fish.
Tip: key: pay attention to the heat. The oil temperature in the pot is higher (about 80% hot) when it is put into the pot for the first time, but don't raise the oil temperature after it is put into the pot. Fry until golden brown, but don't fry it. The ratio of vinegar to sugar should be appropriate, and the taste should be sour and sweet. Sweet and sour gravy should be thick but not thick.
raw material
1 fish head, 2 kinds of chopped peppers (red and green), 3g of salt, 10 slice of pepper, 5 cloves of garlic, a little pork belly, 2 tablespoons of white sugar, cooking wine, 1 spoon of abalone juice, 10g of salad oil, shredded ginger and shredded onion.
working methods
1. Wash the fish head and chop it. Marinate with salt, shredded ginger, shredded onion and cooking wine 10 minute.
2. Wash, slice or cut the meat.
3. Stir-fry the meat in a hot pot with cold oil, and then stir-fry the red chopped pepper, minced garlic, sugar and cooking wine.
4, hot pot cool oil into pepper, stir fry, remove pepper, add green pepper, abalone juice slightly stir fry.
5, the fish head is placed on the plate, and red pepper and green pepper are placed at the same time.
6. Add water to the steamer to boil, and steam the fish head for 6-8 minutes.
Composition:
5 pieces of perch 1 onion 1 ginger.
Seasoning: 80ml yellow rice wine with soy sauce 1 tablespoon (15ml) and 35ml soy sauce with 70ml salt 1/2 teaspoons (3 g).
Production method:
1) Scales, viscera and cleaning of perch (black membrane must be cleaned). Cut (part of) green onions into 3cm long sections, leave some green onions in filaments, peel and slice ginger for later use.
2) Put rice wine, light soy sauce, dark soy sauce and cooking oil (50ml) into a small pot, boil it, and then let it cool to make red steamed juice.
3) Wipe the fish with kitchen paper, evenly spread salt on both sides of the fish and marinate for 5 minutes. Then spread the onions on the plate.
Put the onion and ginger slices into the fish belly, pour the red steamed juice, and put it into the steamer that has been SAIC.
4) After steaming 10 minute, turn off the fire and stew for 5 minutes. Throw away the slices of onion and ginger in the fish belly and plate, and spread shredded onion and ginger on the fish surface.
5) Heat the remaining 20ml of cooking oil and quickly pour it on the fish.
Ingredients: Main ingredients: golden pomfret (1 tail, 1 kg), green onion (3), green onion (half), ginger (1 slice), garlic (6 slices) and coriander (2 slices).
Seasoning: oil (2 tbsp), white pepper (1/3 tbsp), steamed fish black soybean oil (3 tbsp), salt (1/2 tbsp).
1. Wash the slaughtered golden pomfret, make three cuts on both sides of the fish, apply a little salt and a layer of oil, and marinate for 10 minute.
2. Wash the onion from head to tail, cut it in half and chop it in half; Chop and shred the onion; Respectively chopping garlic and coriander into powder; Peel and wash ginger, cut in half, and chop the other half.
3. Spread the ginger slices and onion slices on the dish, put the appropriate amount of onion and ginger slices into the fish's stomach, and put the ginger slices on the fish.
4. Boil the water in the pot, add golden pomfret, cover with fire and steam for 8 ~ 10 minutes.
5. Take out the steamed golden pomfret, and take out the green onions, onion segments and ginger slices.
6. Put chopped onion, ginger, garlic and coriander into the fish and sprinkle with 1/3 tablespoons of white pepper.
7. First heat 2 tablespoons of oil, pour it on the fish, then heat 3 tablespoons of steamed fish soy sauce, pour it on the fish, and serve.
Ingredients: one braised fish and one carp each (one catty, gill removed, scales removed, belly removed and washed)
Accessories: left and right halves of cooked chicken (sliced), left and right halves of fresh mushrooms (sliced) and bamboo shoots (sliced and boiled in boiling water for about five minutes).
Seasoning: half a slice of onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, add water to make a thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.
Production method:
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.
Composition:
Ingredients: grass carp
Accessories: pork tenderloin and mushroom seasoning: onion, ginger, garlic, salt, sugar, cooking wine, pepper, soy sauce, starch, chicken essence, sesame oil and edible oil.
Production method:
1. Wash grass carp, cut fish into "#", wrap in salt and marinate for a while, wash onion, ginger and garlic, wash mushrooms and shred pork tenderloin;
2. Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and drain the oil;
3. Add chopped green onion, Jiang Mo, minced garlic, shredded mushroom and shredded pork, stir fry, add salt, chicken essence, sugar, grass carp, soy sauce, cooking wine, pepper and sesame oil, stew for a while, thicken and take out.
Ingredients: grass carp 1.
Ingredients: tofu, Chinese cabbage blocks, vermicelli.
Seasoning: spicy seasoning, pepper granules, tomato sauce, cooking wine, garlic hot sauce, ginger slices, garlic cloves, onion segments, Chili oil and oyster sauce.
Marinated fish ingredients: salt, cooking wine, white pepper.
Production method:
1, grass carp killed, cut a few more knives and drain the water.
2, salt, cooking wine, white pepper, put the right amount of water together and mix well.
3. Marinate the fish in marinade juice for 40 minutes to 1 hour.
4, the vermicelli is softened in advance, the tofu is diced with light salt water, and the cabbage is torn into large pieces by hand for use;
5. Pour more oil into the pot, fry the pepper granules in the cool oil, and add spicy seasoning, ginger slices, garlic cloves, green onions, tomato sauce, garlic sauce, oyster sauce and cooking wine to fry until fragrant.
6. Add salted fish and tofu blocks, and add appropriate amount of hot water to boil.
7. Put the cabbage strips, cover the pot and stew for 20-25 minutes on medium heat.
8. Cook the vermicelli in a pot for a while, and add Chili oil and salt.
9. Take the pot, sprinkle with chopped green onion and serve.
Old people, do you still like the practice of 12 fish shared today?