Steamed mangfish
material
A few headstrong fish.
Appropriate amount of fat pork.
Appropriate amount of salt.
Ginger is suitable.
Steamed fish with soy sauce
working methods
Separate the fish from the bones. Cut into fish pieces with almost the same area and length.
Marinate with a little salt for half an hour (if you put more salt, put less soy sauce).
Slice the fat pork, preferably in the same area as the fish pieces.
Cut ginger slices and put them at the bottom of the dish.
A piece of fish, a piece of fat pork, a piece of fish, a piece of pork, placed like a braised pork pot.
Steam for ten minutes. It's done. Add steamed fish soy sauce and serve!
skill
There is no need to refuel, because fat pork has replaced oil and the fish is tender.
Fried white fish
1. Remove scales, gills and internal organs of marine fish, wash and drain water, and cut the fish twice.
2. Apply edible salt and marinate for 15 minutes.
3. Heat the pan, put some oil and fry the fish in the sea until both sides are brown.
4. Transfer Luzhou-flavor soy sauce.
5. Cover the pot and simmer for 6-8 minutes.
Giant fish sauce water
1, heat oil in the pot, add ginger slices and saute until fragrant;
2, the fish goes to the internal organs, and after washing, it is slightly fried on both sides of the pot;
3, pour the right amount of soy sauce, add garlic leaves, small peppers, simmer for a minute or two.
Spicy mang fish pot
food
Ingredients: 500g herring bone, 2 fragrant garlic, 2 millet peppers, 1/2 shallots and 2 Chinese cabbage leaves.
Seasoning: salt 1g, white pepper 5g, shredded ginger 5g, alcohol 10g, steamed fish and soy sauce 10g, oyster sauce 5g, instant juice 5g, sugar 5g, and appropriate amount of dry starch.
Methods/steps
Prepare ingredients.
Wash and cut into large pieces, you can see that the fish belly is thin and thin, and there is a large piece of fish oil of yellowish fish.
Take a stir-fry pan, put mangosteen into the pan, add salt, white pepper, shredded ginger and high-alcohol wine and marinate for 15 minutes.
Wash the fragrant garlic and cut it into garlic segments, and cut the onion into shredded onion.
Take a casserole, put cabbage leaves at the bottom of the pot to prevent sticking, and put shredded onion on it.
Heat the pan, fry the fish oil in the pan into liquid oil, pat the dry starch on the pickled herring slices, and fry in the pan over low heat until both sides are golden.
While frying fish, mix the steamed fish with soy sauce, oyster sauce, emergency juice and white sugar to make a bowl of sauce, and add millet pepper rings.
Put the fried fish belly on the onion.
Pour in the sauce and garlic and stir well.
Cover the pot and boil it on the stove. Simmer for 5 minutes. Serve while it's hot, grab the food. The fish belly is still bubbling with oil, so be careful not to burn your mouth.