fish in brown sauce
Ingredients:
Fish, ginger, onion, garlic, millet and spicy.
Practice:
Wash the fish after eviscerating, scrape the belly black, make several cuts on both sides, and marinate with a little salt and 1 teaspoon cooking wine 15 minutes. Ginger, garlic, onion and millet are cut and set aside.
Back to the fish, use kitchen paper towels to absorb water, and then pat a thin layer of starch on the surface. This is the key to the unbreakable skin of fried fish
Key! !
Heat the oil in the pan, add a spoonful of salt, add the fish, and fry both sides until golden.
Play back the garlic slices and ginger slices and saute for a while, add two bowls of boiling water, add 2 tablespoons of light soy sauce, 1 scoop of oyster sauce, 1 scoop of light soy sauce, 1 scoop of white sugar and 1 scoop of cooking wine. If you like spicy, add millet spicy, cover the water and cook over low heat 15 minutes.
red-cooked yellow fish
Ingredients:
Yellow croaker, onion, ginger, garlic, pepper, star anise, fragrant leaves, dried peppers, soy sauce, soy sauce and sugar.
Practice:
Make several cuts on both sides of U fish, add a spoonful of cooking wine and a little salt, and marinate for 10 minutes to remove fishy smell.
Sprinkle a little starch on the surface of the fish.
Add oil to the pan, add fish to fry until golden brown on both sides, add onion, ginger and garlic, millet and spicy (a few pepper grains, an octagonal and a fragrant leaf can be put away, which is better for me), stir-fry aniseed, add two spoons of soy sauce, half a spoonful of soy sauce, half a spoonful of sugar to refresh, a little salt to taste, and half a cup.
Bowl of water, boil over high fire and turn to low fire to make the soup thick!
Boiled fish fillet
Ingredients:
A stick of grass carp (about 2 kg), Flammulina velutipes, bean skin, chafing dish, garlic, ginger, chives, dried peppers and cooked white sesame seeds.
Practice:
After the grass carp is cleaned, cut it into pieces and put it into a bowl, add a little salt, 12 spoonfuls of cooking wine and 12 spoonfuls of corn starch, mix well and marinate for 30 minutes (the fish head and bones are marinated together, just add cooking wine and salt).
Return the hot oil to the pot, pour the onion, ginger and garlic until fragrant, add the hot pot bottom material to stir-fry the red oil, pour a proper amount of water to boil, then add the Flammulina velutipes and bean skin to cook, remove and put them in a bowl for later use.
After the soup base is boiled again, put the fish head and bones in it and cook for 5 minutes, then add the fish fillets and cook for 1-2 minutes. After cooking, take them out and put them on the side dishes, pour them into the soup base, sprinkle chopped green onion and garlic, dried pepper and cooked sesame seeds on the surface, and pour hot oil on them.
Steamed Chinese Bass
Ingredients:
Perch 1 strip, appropriate amount of ginger, 2 millet peppers, cooking wine 1 spoon, 2 spoons of steamed fish and soy sauce, and appropriate amount of incense.
Practice:
U gutted perch, cleaned, cut the fish body between the head and tail sections of perch from both sides of the fish bone with a knife, so that the main spines are shaved off, and cut the separated fish into combs.
Put the processed fish into a bowl, add cooking wine and shredded ginger, gently grab and marinate 10 minutes to remove fishy smell.
Put the salted fish into a plate, put a proper amount of pepper rings on the fish for decoration, put it in a pot with cold water, and steam it for 8 minutes on high fire.
Take out the steamed fish, clip off the ginger and pour out the water for the steamed fish, add new ginger and onion, add 2 spoonfuls of steamed fish soy sauce, and then heat the oil and pour it on the fish to serve.
Boiled Fish with Pickled Cabbage and Chili
Ingredients:
One fish, one bag of sauerkraut, onion, ginger, garlic, pepper, dried pepper, sesame, coriander, egg white, salt, starch and white pepper.
Practice:
U a fresh fish, snakehead, grass carp will do! When I bought the fish, I asked my boss to help me slice it! Put an egg white, a proper amount of starch, a spoonful of cooking wine and a little salt in the fish fillets, and marinate them evenly 15 minutes.
Chinese-cut fish bones are fried in a pot until golden on both sides. Add boiled ginger slices and cook for 5 minutes. The cooked fish bones are super white and especially fragrant.
Heat oil in another pot, stir-fry onion, ginger, garlic, pepper and millet until fragrant, add pickled cabbage and stir-fry for 3 minutes, add freshly cooked fish soup, a little white pepper and a little salt, cook for 3 minutes, then add bean sprouts and marinated fish fillets and turn off the heat! Sprinkle some sesame seeds and coriander! Don't put bean sprouts if you don't like them, or add other vegetarian dishes!
Muslim fish
Ingredients:
Fresh fish, ginger, chives, cooking wine 1 tsp, edible 1 tsp, steamed fish oil 2 tsp.
Practice:
Buy fresh fish that is clear of heat, and it is tasteless. Buy it home and clean the fish viscera, wash it twice with clear water, and cut a few knives on the fish with a knife to facilitate the taste.
Because the cleaned fish is marinated in raw silk, 1 spoon of edible salt and a little cooking wine for 10 minute, then the marinated fish is taken out and the soup inside is poured out, because the fishy smell of the fish is all in the soup.
Tear the onion into filaments, the thinner the better, soak it in clear water, and the filaments will curl automatically when it meets water.
@ Steamed fish plate, with a kind section and a ginger pad at the bottom.
At the bottom, add the fish, and the fish can also be stuffed.
Ginger, put cold water on the pan swallow for about 6-7 minutes. Turn off the heat and simmer for another 5 minutes.
Take the steamed fish out of your mouth and put it in silk. Put 1 spoon of oil in the steel. Heat the oil and pour it evenly on the shredded onion. It will smell fragrant in an instant. Finally, pour the steamed fish oil evenly on the fish.
Garlic spicy Longli fish
Ingredients:
Two Longli fish, less than two spoonfuls of garlic, two millet peppers, one string pepper, a little pepper and five slices of ginger.
Practice:
Wash and cut the arowana, add onion, ginger, cooking wine, soy sauce, corn starch and black pepper, and marinate 15 minutes to taste.
Brush olive oil in a pan and heat it. Add garlic and pepper and stir-fry until fragrant. Add salted and savory dragon fish and fry until golden on both sides. Add half a spoonful of soy sauce, oyster sauce and soy sauce. Line pepper, millet pepper, stir-fry a little evenly and you can go out of the pot.
Pan-fried dragon fish
Ingredients: Longli fish 1 piece, 3 asparagus, half lemon and a little garlic.
Practice: Cut the Huilongli fish into pieces and put them in a bowl for ten 1 spoon of minced garlic ten 1 spoon of cooking wine twelve spoons of soy sauce ten 1 spoon of oyster sauce ten 1 hook starch ten appropriate amount of lemon juice-grab and marinate evenly for 20 minutes to taste. Heat the oil in the pan and put the dragon fish pieces, and fry them on low heat until both sides are brown. Boil the asparagus out, slice the lemon, and sprinkle with chopped black pepper.