The ingredients are as follows: 300g of snakehead, carrot 1 root, half of red pepper, teaspoon of salt 1 root of onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce 1 soup, 3 drops of sesame oil, 4 tablespoons of water starch, and a proper amount of vegetable oil.
The specific methods are as follows: ginger and garlic are cut into powder, carrots are cut into rhombic blocks, onions are cut from the middle, obliquely cut into sections, and red peppers are seeded and cut into rhombic blocks; 65,438+0 tbsp oyster sauce, 65,438+0 tbsp soy sauce, 65,438+0 tbsp water starch, 3 drops of sesame oil and appropriate amount of salt, and mix well to make juice. Slice cuttlefish, add 65,438+0 tablespoons of salt, and knead by hand until the fillets become sticky. Add water starch in stages, adding 65,438+0-2 tablespoons water starch each time, and grasp with your hands. Let it stand for 10 minute, heat it with oil, add minced ginger and garlic, stir-fry with low fire, add fish fillets, carefully spread the fish fillets with chopsticks, stir-fry until most of the surface of the fish fillets turn white, push the fish fillets to the side of the pot, add carrots, red peppers and shallots, stir-fry until fragrant, pour in the juice, turn the heat up, and turn off the heat until the sauce is evenly stirred!
The second kind of roasted garlic snakehead
The ingredients are as follows: snakehead 1 strip, proper amount of oil, 2g of salt, 5g of sugar, 2g of pepper, braised soy sauce 10g, white vinegar 15g, and garlic seed 100g.
The specific method is as follows: the step of burning snakehead with garlic seeds is 1 1. Slaughter wild snakehead 1 strip, clean, cut into 2cm wide sections, marinate10min with onion, ginger, pepper, white vinegar and salt, sprinkle a little dry starch on the surface, and fry in a frying pan until both sides are golden. It would be better if there is Supor's non-stick pan. You can cook a pot directly. You can only cook one dish with two pots. Put a little oil in the wok, add garlic and fry until the surface is yellow, add boiling water, add sugar, salt and pepper to taste, add a proper amount of braised soy sauce to color, and add a little white vinegar to remove fishy smell. Add the fried fish pieces and stew for about 5 minutes!
Stewed snakehead with No.3 tomato
The ingredients are as follows: 1 snakehead, 2 tablespoons tomato sauce, 2 tomatoes, 1 Hericium erinaceus, appropriate starch, 1 egg white, appropriate salad oil, 1 teaspoon salt, 3 rock candy, 5 slices of ginger, 5 cloves of garlic, 1 shallots.
The specific method is as follows: soaking Hericium erinaceus, cleaning, stewing, slicing for later use, cleaning snakehead after descaling and eviscerating, cutting off the head and tail, slicing the rest, putting the cut fish in a container and pickling with salt, shredded ginger, minced garlic and Shaoxing wine for a while, mixing the fish fillet with starch and egg white, blanching tomatoes in boiling water, peeling, and cutting into small pieces for later use; Chop minced ginger and garlic, chop chopped green onion for later use, heat a wok, pour in proper amount of oil, saute minced ginger and garlic until fragrant, add fish slices and stir-fry for a while, pour in a little oil when the wok is hot, add small tomatoes and stir-fry until paste, add tomato sauce and stir-fry until red, add broth and crystal sugar, bring to a boil, pour in fish slices and Hericium erinaceus slices, stew for a while, and sprinkle with chopped green onion.
No.4 fish with Chinese sauerkraut
The ingredients are as follows: 1 snakehead, 1 pickled cabbage, 1 root onion, 5 slices of ginger, 4 cloves of garlic, appropriate amount of salt, 10 dried red pepper, 20 Chinese prickly ash, 1 green pepper, 1 teaspoon of white pepper, etc.
The specific method is as follows: prepare the required raw materials, slice the sauerkraut, remove the fish head, cut off the fish bones with an oblique knife, leave clean fish, rinse it with water, slice the fish from the tail with a blade facing the tail, and cut the sliced fish into fillets. Wipe the sliced fish clean with 1 tablespoon salt, rinse with clear water to make crystal clear fillets, and marinate them for taste. Stir well by hand, marinate for 20 minutes, wash the fish head and fish bones with blood stains for later use, blanch the pickled cabbage, take out for later use, cut the dried pepper into small pieces, cut the onion into large pieces, slice the ginger, slice the garlic, put the oil in the pot, stir-fry the onion, ginger and garlic, add the fish head and fish tail, stir-fry the fish skin to change color, and put it in. Take out pepper and pepper and put them on the fish fillets, sprinkle green peppers on the fish fillets, and pour the smoke from the oil fire on the fish fillets!