Steps of black fish soup
1
Prepare seasonings (yellow wine, salt, white wine, ginger, shallots)
2
Slaughter snakehead, clean it and cut it into thick pieces. First, add 3g of salt and 1 tbsp of white wine, add half of ginger slices and marinate for 2h, then rinse it with clear water and drain the water.
three
Pour oil in the pot
four
Warm-oil fish skin side down into the pot.
five
Fry until both sides are slightly yellow
six
Cook rice wine
seven
Add clean water and put it into a soup pot. Add ginger and shallots.
eight
Cover with fire
nine
After boiling, skim the floating foam, then cover it and simmer for 40 minutes.
10
Add salt to taste.
1 1
Add a little white pepper and turn off the fire.
Ingredients: snakehead 1 strip, tomato sauce, water starch, chopped green onion, minced garlic, sugar 15g, salt 2g, Zhejiang vinegar 50g, yellow wine and pepper.
Steps of sweet and sour diced black fish
1
The snakehead was deboned and two pieces of meat were taken down.
2
Cut the fish into cubes, add salt, pepper and appropriate amount of yellow wine, mix well and marinate for 5 minutes.
three
Put the marinated diced fish into a fresh-keeping bag, add dry starch, and shake the mouth of the bag tightly, so that it can be evenly covered with dry starch. This method is simple and evenly powdered.
four
When the oil temperature is 70% hot, fry it quickly until the surface is golden, preferably twice, so that it is tender outside and less water loss.
five
Fried diced fish for use.
six
Stir-fry the chives and Jiang Mo in a small amount of oil, and then add the sugar.
seven
Add Zhejiang vinegar. I like to use this vinegar for sweet and sour dishes. It is a little fruity and tastes good.
eight
Add some tomato sauce and stir-fry until it turns red.
nine
Add a little water starch to thicken.
10
Pour in the fried diced fish
1 1
Stir-fry until the sweet and sour sauce is wrapped on the diced fish, and then serve.
Tips
The oil temperature of fried fish should be higher, which can quickly lock the water in the fish and make it tender outside.