Ingredients: mandarin fish1750g, mung bean powder 50g, millet pepper 50g, pepper 20g, onion ginger10g. Seasoning: special sour soup 750g, salt 10g, fish sauce 5g, cooking wine 10g, sugar 3g, chicken essence 5g, balsamic vinegar 10g, salad oil 10g. Output: 1. Wash mandarin fish, slice the meat, and add onion, ginger, salt and cooking wine for about 10 minute; Mung bean flour is softened with water. 2. Put the fragrant mandarin fish in a cage and steam it for 2-3 minutes until it is just cooked, then take it out and put it on a plate. 3. Put oil in the pan and heat it to 60% heat. Put the pepper into the pot and stir fry over low heat. Add sour soup, vermicelli, salt, fish sauce, balsamic vinegar, sugar and chicken essence to adjust the taste. Boil over high fire, pour it on steamed fish, sprinkle with millet pepper, and light an alcohol stove at the bottom of the plate when serving, which can not only make the vermicelli soft and smooth, but also increase the atmosphere. Special sour soup: put a little salad oil in the pot, add garlic slices, onion knots and tomato slices 300g, tomato sauce 150g when it is 70% hot, stir-fry for 2 minutes with low fire, add hot water 500g, bring to a boil with high fire, add monosodium glutamate, chicken essence, red vinegar (to increase acid and color) and white vinegar (to increase acid), and beat off the residue.
Braised yellow croaker with rice cake
Ingredients: 500 grams of Pseudosciaena crocea, 200 grams of rice cake, pork belly slices 100 grams, ginger slices, onion slices, ginger grains, garlic grains, dried onions and chopped green onions. Seasoning: salt, monosodium glutamate, chicken essence, sugar, soy sauce, soy sauce, balsamic vinegar, fresh soup and water starch. Practice: 1. Wash the large yellow croaker, add ginger slices, onion segments, cooking wine and a little salt into the pot, marinate for 30 minutes, then fry it in a 40% hot oil pan until the surface color is golden, and take it out to control the oil for later use. In addition, cut the rice cake into 1 cm thick pieces. 2. Leave the bottom oil in the pot, stir-fry the pork belly slices until they spit out the oil, add ginger, garlic and dried onion, add a proper amount of fresh soup, add rice cake slices and yellow croaker, and add salt, soy sauce, balsamic vinegar, sugar, chicken essence and monosodium glutamate after boiling. When there is only a little juice left in the pot after a small fire, shovel out the yellow croaker and rice cake and put them on the plate. 3. After the soup left in the pot is boiled, pour a little water starch into a second-rate thicken, pour it on the fish in the pot, and finally sprinkle some chopped green onion and pour a little hot oil.
Guo Qiang carp
Ingredients: 500 grams of carp, a little crispy, knife-edge pepper, white sesame, crispy peanuts and chopped green onion. Practice: 1. Slaughter and clean the carp, insert a flower knife on each side of the fish, then put it into a pre-cooked red soup pot and add pickled peppers. After the fire boils, turn to low heat for about 5 minutes, remove and drain. 2. Drain the oil in the pot and heat it to 60%. Fry the cooked carp in the oil pan until it is dry and fragrant. Sprinkle with spicy chips, knife-edge peppers, white sesame seeds and crispy peanuts. 3. Put salad oil and sesame oil in another pot to 50% heat, pour it on the fish, and finally sprinkle with chopped green onion.
Steamed mandarin fish in hot and sour Thailand
Practice: Wash the fresh mandarin fish, cut it with a knife, pour in 100g Thai seafood juice, steam it in a cage for10min, take out the steamed soup, take 100g seafood juice and boil it, then add 10g chopped coriander, stir it evenly and pour it on the steamed mandarin fish. Thai seafood juice: lemon 200g, red pepper 150g, garlic seed 150g, coriander 80g, fish sauce 100g, sugar 100g, lemon juice 250g, and chicken powder 30g. Stir well and put them into a grinder to make paste. Tip: Seafood juice contains coriander, which will turn black when steamed for a long time. Therefore, after the fish is steamed, the original juice should be decanted, and then the cooked seafood juice should be poured in. The seafood juice poured twice has a short heating time, and the coriander will not change color. The first steaming and decapitation is also a process of completely removing the fishy smell. Pouring Shanghai fresh juice can make mandarin fish taste twice as much, and the finished dish tastes more intense.
Braised catfish with eggplant
Ingredients: 750g catfish, 400g eggplant, a little onion, ginger, garlic, coriander, pepper and pepper. Seasoning: salt, chicken essence, sugar, Pixian bean paste, cooking wine, vinegar and fresh soup. Practice: 1. Slaughter catfish, remove gills and viscera, put vinegar in water, wash the mucus on the surface of catfish and cut it into dragons. 2. Take the oil pan, saute ginger, onion, garlic, pepper and mountain pepper, add bean paste and stir-fry red oil, add catfish, cook wine and vinegar along the pan, add fresh soup without catfish, add sugar and chicken essence to taste, and boil. 3. Wash and slice the eggplant and put it in the pot to cook together. When the eggplant is soft and rotten, taste salty and light, then add salt to taste, collect the juice out of the pot and decorate it with coriander.