Step 1
Chop ginger and garlic, and cut onion into chopped green onion. Chop the lobster sauce with a knife (key). You have to chop it up to get its taste.
Second step
Fish scales and viscera. Wash and cut into large pieces to taste. Add a little salt and cooking wine and marinate for 5 minutes.
Third step
Soy sauce 20g+ cooking wine 20g+ oyster sauce 10g+ sugar 5g+ pepper 0.5g+ water 20g, which is "sauce".
Fourth step
Heat a non-stick pan and add 1 tbsp cooking oil. Drain the salted fish pieces with kitchen paper towels and put them in a frying pan. Fry both sides on medium heat until slightly burnt, add lobster sauce and minced ginger and garlic and stir-fry until fragrant. Pour in the sauce, bring to a boil with high fire, turn off the heat, cover the pot and stew for about 10 minutes, then turn to high fire to thicken the soup. Finally, pour a few drops of vinegar and sesame oil, and sprinkle with chopped green onion after taking out the pot.
Remarks: For fish, try to use perch. Put the minced lobster sauce, ginger and garlic in the gap as much as possible on the pot or sprinkle it on the edge of the pot, so that it can be heated to produce fragrance. If you sprinkle it on fish, it won't fry the fragrance. Please pay attention to these details, because it is lazy to cook in one pot.
Hello everyone! I'm Xiaoman, talking about delicious food, and sharing with you a method of stewed carp with Cantonese lobster sauce:
1, first remove the scales and clean up the internal organs. Scratch the epidermis with an oblique knife and marinate it with salt, cooking wine and shredded ginger for 8 minutes to remove the fishy smell.
2. Prepare ingredients: cut two onions into small pieces, use a spoonful of lobster sauce for later use, steam a proper amount of fish lobster sauce, and stir with soy sauce, sugar, salt and half a bowl of water to make a sauce.
3. Sprinkle a layer of raw flour on the salted fish, grab it evenly with your hands, pour a proper amount of oil into the pot and heat it for 7 minutes, so that it is not easy to stick to the pot and fry the fish on both sides until golden brown.
4. Stir-fry the lobster sauce, ginger and onion in a pot, add the prepared sauce, add half a bowl of water to adjust the taste, and bring to a boil. Put the fish in the pot and cook on both sides of the fire for 4 minutes. After cooking, take off the pan and sprinkle chopped green onion on the fish surface.
Ingredients for stewed fish with black bean sauce
Bass 1 strip (750g) Jiang Mo 5g minced garlic 10g chopped green onion 5g lobster sauce (chopped) 5g# sauce 20g cooking wine 20g oyster sauce 10g sugar 5g pepper 0.5g water 200g vinegar a few drops (put before taking out the pot) and sesame oil 5g (put before taking out the pot).
Step 1
The steps to buckle fish with lobster sauce are minced ginger and garlic and chopped green onion. Chop douchi with a knife (key), you must chop out the fragrance to get the fragrance.
Second step
Scales and internal organs of perch were removed. Wash and cut into large pieces to taste. Add a little salt and cooking wine and marinate for 5 minutes.
Third step
Soy sauce 20g+ cooking wine 20g+ oyster sauce 10g+ sugar 5g+ pepper 0.5g+ water 20g, which is "sauce".
Fourth step
Heat a non-stick pan and add 1 tbsp cooking oil. Drain the salted fish pieces with kitchen paper towels and put them in a frying pan. Fry both sides on medium heat until slightly burnt, add lobster sauce and minced ginger and garlic and stir-fry until fragrant. Pour in the sauce, bring it to a boil with high fire, turn off the heat, cover the pot and stew for about 10 minutes, then turn to high fire to thicken the soup. Finally, pour a few drops of vinegar and sesame oil, and sprinkle with chopped green onion after taking out the pot. Note: Put the douchi and minced ginger and garlic in the gap as far as possible, put them on the pot or sprinkle them on the edge of the pot, so that they can be heated to produce fragrance. If you sprinkle it on fish, it won't fry the fragrance. Please pay attention to these details, because it is lazy to cook in one pot.
Douchi itself is salty, so there is no salt in the sauce. You can add it yourself if the taste is heavy.
Braised fish without Chili
A delicious braised fish is finished.
Don't put pepper in the step of stewing fish with Guangdong lobster sauce!
1: shredded ginger, garlic seeds, onion, mushroom pieces, flower buds. Chop the lobster sauce with a knife (key). You have to chop it up to get its taste.
2: Fish scales and internal organs. Change the flower knife to taste after washing. Add a little salt and cooking wine and marinate for 5 minutes.
3: 20g light soy sauce, 20g cooking wine, oyster sauce 10g, 5g sugar, 0.5g pepper, 3g chicken powder, a little light soy sauce and 200g water, and mix well.
4. Burn the oil in the pot, fry the fish in a big fire and pour it out. Leave a little base oil in the pot, add the prepared braised sauce, stir-fry the fermented soybean, pour in the sauce, add the fried fish, turn off the heat when the fire boils, cover the pot and simmer for about 10 minute, open the lid and adjust the fire to thicken the soup, finally pour in a few drops of vinegar and sesame oil, and sprinkle with minced chives after taking out of the pot.
Braised pork refers to the burning method in which the juice of the finished dish is red (sauce red, jujube red, brown red).
Preparation of raw materials, production method: firstly, the fish is processed primarily, the scales are removed, the gills are cleaned, several cuts are made on both sides of the fish with a knife to facilitate the taste, and the fish is marinated with salt, cooking wine and onion ginger for 10 minute.
After the fish is initially cooked (fried and fried), put the pot on the fire, and the oil temperature is 40% to 120℃. Add lobster sauce, ginger, onion and garlic, stir-fry and add fresh soup. You can also add (ham, cabbage, magnolia slices) and other rich flavors. Cook the salt, cooking wine, pepper and soy sauce until they are tasty. After adding the fried fish, turn down the heat and collect the juice.
Juice collection is the key to the rich flavor of braised dishes, which can improve the color of dishes. Before collecting the juice, you must adjust the amount of soup, and the juice should not stick to the pot, while keeping the shape of the dishes unchanged.
Hello, I'm an ice cream cone, and I'm glad to answer your question. The specific steps of braised fish with black bean sauce are as follows:
1, removing fish scales, processing fish belly contents and cutting off fish fins with scissors can reduce fishy smell. Make several cuts in the fish's back with a knife. For more flavor, don't make it too deep. Eat at home. I cut the fish in half for the convenience of frying it.
2, the oil pan, a little more oil. When the oil pan is 7 minutes hot, sprinkle a spoonful of raw flour in the oil pan first, so that the fish will not fry.
3. Fry the fish into yellow on both sides and pick it up for later use.
4, leave less oil in the pot, first add garlic, ginger slices, shallots and stir fry.
5. Then add a spoonful of lobster sauce and stir-fry until fragrant.
6, put the fish in, first put the cooking wine to smell, then add soy sauce, soy sauce, star anise, cinnamon, add water, water should be added to the same height as the fish.
7. Cover the fire and cook for 5 minutes. Spoon the soup over the fish. Don't turn the fish.
8. When the juice is almost collected, turn off the fire. This cooking method makes the fish very delicious. Sprinkle with chopped green onion. No chicken essence. Personally, I think the original flavor of marine fish is very fresh, and chicken essence tastes strange.
9. marijuana.
Hello! Braised fish with Cantonese lobster sauce, my own method has 9 steps. They are:
1, removing fish scales, processing fish belly contents and cutting off fish fins with scissors can reduce fishy smell. Make several cuts in the fish's back with a knife. For more flavor, don't make it too deep. Eat at home. I cut the fish in half for the convenience of frying it.
2, the oil pan, a little more oil. When the oil pan is 7 minutes hot, sprinkle a spoonful of raw flour in the oil pan first, so that the fish will not fry.
3. Fry the fish into yellow on both sides and pick it up for later use.
4, leave less oil in the pot, first add garlic, ginger slices, shallots and stir fry.
5. Then add a spoonful of lobster sauce and stir-fry until fragrant. 6, put the fish in, first put the cooking wine to smell, then add soy sauce, soy sauce, star anise, cinnamon, add water, water should be added to the same height as the fish.
7. Cover the fire and cook for 5 minutes. Spoon the soup over the fish. Don't turn the fish.
8. When the juice is almost collected, turn off the fire. This cooking method makes the fish very delicious. Sprinkle with chopped green onion. No chicken essence. Personally, I think the original flavor of marine fish is very fresh, and chicken essence tastes strange.
9. marijuana.
Braised fish, first choose a grass carp about 2 kg, because grass carp is not too fishy. Ingredients: 1, ginger 2, onion 3, 4, soy sauce, lobster sauce (choose Yangjiang), 5, carved wine 6, salt 7, rock sugar 15g, 8, peanut oil.
First, turn on the fire and cook the pot to about 300 degrees (it is about 300 degrees when the hand is 5 cm near the bottom of the pot). Stir-fry peanut oil, ginger and onion until fragrant. Then put the fish upside down for about 2 minutes and put the soy sauce and sugar in for about 4 minutes. Then cover the pot and wait for 5 minutes to turn the fish over. You can eat it until it turns into juice. Ginger, onion and salt are put according to personal taste. I can't tell you how much to put. )
Similarly, slow stew is delicious.