Guillow fish (1 fish, 500g), Kaiyo (6 pieces), sliced hydrated mushrooms (2 pieces), sliced asparagus (45g). Accessories: green onion, ginger slices, yellow wine (12.5g), sugar (12.5g), soy sauce, salt, broth (165g).

Making:

1) kill the guppy, remove the floating skin, remove the viscera, wash and clean, put into a pot of boiling water Chuan a little bit, remove, scrape clean, the fish on both sides of the body of the open knife, put on the plate;

2) will be sliced mushrooms, asparagus slices, open ocean, green onions, ginger, lard (45 grams) poured on top of the fish;

3) and then add salt, sugar, wine, soy sauce, clear broth, on the cage Steam, take off the onion, ginger that is good. Characteristics: fresh, flavorful, original color and taste.

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Several sea fish practices

Hot nest fish

Instructions: a whole fish (fish with fewer thorns into the best look like grass carp, sea fish with the best rainbow fish), a variety of ingredients ready.

Practice:

To remove the fish scales, wash and dry the water, each side of the four or five cuts (force a little shallow don't pull through), add a bottle cap of cooking wine, 1/5 tablespoon of salt coated with fish, belly stuffed with a little ginger pepper, into the microwave oven to steam for about 7 minutes.

At the same time to do the second hand work: the sauce (home wear absolute ah)

Take a normal home bowl, add 3/5 bowl of soy sauce 1/5 bowl of soy sauce, vinegar 5 drops, two tablespoons of sesame oil, two tablespoons of chili oil, half a tablespoon of sugar, a little pepper, a little bit of soy sauce, a little bit of ginger and garlic, a little bit of green onions. Not a little, to be more, about two small onions, cut into scallions, seasoned for use.　

Estimated that there are 1. 5 minutes microwave oven stops when sitting in a pot of boiling vegetable oil about 1/5 bowl, medium heat.　

Take out the fish (I forgot to say, with a large shallow dish with fish into the oven), hot pouring sauce, careful a little head and tail to pour, well, the last is the finishing touch, hold the pan, snapping sound of hot oil poured on the fish, how a word of pleasure. I usually do this step when I have to find a few more people to observe, see other people face a sigh of wonder on the face of the TMD Nobel also nothing to drag.

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Fish in tomato sauce

Raw materials: fresh tomatoes, tomato sauce (or canned tomatoes), with the best of the sea fish, such as the absence of the carp grass carp can be. The premise is that it must be fresh and salt.

Practice: wash the fish, deal with, both sides of the cutter each 4, 5 mouth, dry water control;

hot oil, under the fish frying (a little trick is that after the oil is hot, bring the pot to a slightly cooler for a few seconds, change the small fire, lest the fish go down to the frying pan, or immediately paste the skin of the fish);

the fish body should be kept intact, the frying process can be fried one side of a spoon while drenching the hot oil in the body of the fish, carefully, flip the fish body to the other side, and then turn it over.

The fish is basically cooked, under the diced tomatoes and stir fry, while slightly add some juice from the canned tomatoes, if not, add a little tomato sauce, this is good to do is a combination of fresh tomatoes and tomatoes canned juice;

Same as the same, and continue to keep a spoon dripping juice in the surface of the fish, so that the tomato juice penetrates into every corner of the fish;

Add appropriate salt to taste, slightly burn 1, 2 minutes, out of the pan.　

This fish practice ingredients are extremely simple, initially I refused to learn, after trying to eat, amazing.

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Sauce flavor grilled sea fish

Originally belongs to the cuisine Zhejiang and Jiangsu

The type of local specialties

Basic characteristics of this dish is salty, fresh and fragrant, high nutritional price.

Basic Ingredients 4-6 small sea fish, 4-6 bamboo sticks, 2 tablespoons each of bean paste and salad oil, 1 tablespoon each of sugar, soy sauce and water, 0.5 tablespoon each of minced garlic and ginger, 1 teaspoon each of monosodium glutamate and refined salt, 2 tablespoons of vegetable oil.

Preparation

(1)Wash and dry the small marine fish, then pierce it with a bamboo skewer from mouth to tail. (2) frying pan into the vegetable oil burned to 40% hot, put the bean paste, sugar, salad oil, soy sauce, garlic, ginger juice, water, monosodium glutamate, refined salt, stir-fry and cook for 2 minutes into the sauce to be dished out. (3) will be small sea fish coated on both sides of the sauce on the fire or electric grill on top, baked until cooked can be, baked, please note, to bake the fish while coating the sauce.

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Fish sauce

The practice is to use the sea fish, add salt mixed and mashed to produce fish sauce, usually the production process to add well water filtering, in order to make a good fish sauce, eaten with chili pepper or pineapple juice can be diluted.

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Dry fried salted scallops

Scallops bought and washed, cut into inch-and-a-half segments, inside and outside are smeared with salt, do not need too much, more salty and bitter, placed in a ventilated place to dry. The marinade time is about half a day, Shanghai people called "aeration marinade", "aeration" word in Shanghainese pronounced "storm", but also with the meaning of "fast". The fish must be dried, otherwise it will stick to the pan, which is very annoying.

Frying the fish requires only a little bit of oil to cover the bottom of the pan, and a few slices of ginger are popped on top. Frying fish is very simple, frying one side and then another side, frying until golden brown can be. Frying fish must have patience, the fire should be small, large is easy to burn easy to break, can not be more flip, more flip fish skin easy to break, if the level can not be, you can put the fish block in cold oil and then fry, the effect will be much better.

The more the fish is fried, the better it tastes, and the fish bones on both sides will become crunchy, and can be chewed and eaten, very fragrant. Exposure marinade, not only the scallop, small yellowtail, plum fish can be, most of the small size of the sea fish, the practice is basically the same.

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Salt water miscellaneous fish pot

Guangdong people "meals have fish", this salt water miscellaneous fish pot can be reflected in the abundance of local seafood, hamlet fish, and several other types of marine fish **** metallurgy in one furnace, the practice is also very simple, that is, with salt water will be cooked, put ginger, green onions, and other fish. Cooked, put ginger, green onions to remove the fishy taste can be, it looks like clear soup white fish like no taste, who knows to eat but very fresh, the most primitive way to make the freshness of the sea fish to play to the fullest, and even cook the fish broth has absorbed the essence of the fish, do not have to add monosodium glutamate (MSG) can be fresh and sweet.

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Coriander Dragon Fish Soup

Ingredients: 480 grams of fresh sea fish, 40 grams of asparagus and straw mushrooms, 1 egg white, 20 grams of chicken liver, 4 cups of broth, 2 red chili peppers, a little coriander leaves.

Practice:

1. Wash the fresh sea fish and steam the meat.

2. asparagus, straw mushrooms and chicken liver washed, blanch water over cold water, respectively, cut into small pieces; red pepper washed, cut and deseeded, cut rhombus-shaped pieces.

3. Put the soup in the pot, under the asparagus, straw mushrooms and chicken liver, seasoned with salt, add seafood meat, to be boiled under the red chili pepper, pour the egg white to push well, sprinkle coriander can be.