Sweet Vinegar Fish Fillet
material
Fish fillets, eggs, cooking wine, salt, sugar, soy sauce, starch, onion ginger and vinegar.
Practice 1. Add salt and cooking wine to the fish fillets, and then add egg liquid and starch for sizing.
2. Heat the oil in the pan, fry the fish fillets thoroughly and take them out.
3. Add the base oil, stir-fry Jiang Mo, add soy sauce, appropriate amount of water, more sugar and chicken essence, add vinegar after boiling, and thicken with water starch.
4. Add the fried fish fillets, wrap them in sweet and sour sauce, and sprinkle with chopped green onion.
Grilled fish kebab
material
250 grams of clean fish. 3 tablespoons of soy sauce and vinegar, 2 tablespoons of sugar, 1 tablespoon of sesame oil 1, 1 tsp of refined salt and monosodium glutamate1/3 tsp, 1 tsp of pepper1/4 tsp, and a little of onion and minced garlic.
Practice 1, cut the fish into strips10cm long, 2cm wide and 2cm thick, put them in a basin, add sesame oil salt, monosodium glutamate, soy sauce and pepper, and marinate for10min.
2. Add soy sauce, vinegar, sugar, monosodium glutamate, onion and ginger into a sauce in a small bowl.
3. String the marinated fish sticks with bamboo sticks, put them on the iron frame of smokeless charcoal fire basin, bake them and serve them with sauce.
Milk pumpkin fish
material
Gourmet master's original soup pot 1 only, pumpkin 280 g, fish 600 g, fresh milk 350㏄, water 350㏄, shredded ginger 20 g, salad oil 2 tablespoons, fresh milk 350㏄, salt 1 teaspoon, chicken powder/.
method of work
1. Wash pumpkin, peel and cut into pieces; Wash the fish and cut it in half for later use.
2. Take the "Gourmet Master's Original Soup Pot", add salad oil and heat it until it is warm, then put the fish with the method of 1 in medium fire and fry it slightly until the fragrance overflows on both sides of the fish.
3. Add shredded ginger, pumpkin pieces made in 1, fresh milk and water, boil over low heat for about 3 minutes, then add salt, chicken powder and fine sugar to taste, and continue cooking for about 1 minute.
Fish and rice flower
material
Yellow croaker 150g, ingredients: raw flour 25g, egg liquid 50g, bread crumbs 25g, cooking wine 4g, ginger juice 4g, pepper 2g, salt 4g, chicken essence1g.
Practice 1, wash the fish, cut it into 2 * 2 cm pieces, add cooking wine, ginger juice, pepper, salt, chicken essence and marinate for half an hour.
2. Beat one egg into a bowl and mix well with a little water. Pour the raw flour and bread crumbs into a bowl for later use.
3. Dip all the fish pieces in raw flour and wrap them in egg liquid, then roll them into bread crumbs and set them aside.
4. When the oil pan is 4-50% hot, put in the fish pieces, fry until golden, drain the oil, and pour some ketchup when eating.
Steamed bass with lemon dragon
material
Pitaya 1 piece, 8 rape cores, and perch 1 treaty 500g. Seasoning lemon juice100g, white vinegar 50g, sugar 50g, refined salt 5g, starch 20g, cooking wine10g and monosodium glutamate 5g.
Practice 1, wash the perch, remove the head and tail for use, then cut the fish into oblique blades, put 4 grams of salt, monosodium glutamate and cooking wine in a bowl for about 8 minutes. Cut pitaya into 0. 1 cm thick slices for later use.
2. Place the fish head and tail in front of and behind the waist plate, place a fish fillet with a pitaya in it, steam it in a steamer for 5-6 minutes, and then take it out. Marinate the rape core in boiling water 10 second and take it out.
3. Season the lime juice with white vinegar, sugar and 1 g salt, then thicken it and pour it on.