The earliest practice is to peel off the flesh of the live fish, cut it into thin slices (the thinner the better) and put it on a plate. It was eaten with minced salt, vinegar and chili oil for dipping and tasted fresh and delicious.
Nowadays, the way to do it is: freeze the fish, cut it into thin slices (you can use a planer to do it), then mix vinegar, chili oil, chopped green onion, chopped cilantro, salt and other seasonings as a dipping sauce, and finally dip the fish slices into it. Note: It is eaten raw. The flavor is sour, spicy, salt, fresh, cool, extremely refreshing! PS: Those who can drink half a catty can drink at least eight taels of wine with this dish! And not drunk!
Dry crispy whole fish: Main ingredients: dogfish 750 grams. Asparagus 20 grams, 20 grams of mushrooms, ham 15 grams. Green beans 15 grams. Shaoxing wine 15 grams, 5 grams of refined salt, 15 grams of egg white, 30 grams of spinach, 50 grams of cooked lard, 100 grams of broth, 3 grams of chicken oil. Practice: 1. the dogfish to drop the scales, gills, viscera, eggs, rinse, to gill cover along the lower edge of the head of the fish, the head of the fish from the chin split, the back is connected to the umbilical cord from the tail of the fish will be chopped off the head of the tail of the fish dipped in dry starch standby. 2. slice off the fish, to remove the fish bones, the fish split into long 4 cm, 2 cm wide, 0.4 cm thick slice into a bowl, add wine, salt marinade into the flavor. 3. bamboo shoots, mushrooms. Ham are cut into small elephant-eye slices. Egg white in a soup bowl, use chopsticks to beat into an egg bubble, plus dry starch and stir well for use. 4. frying pan with cooked lard, medium heat until 40% hot (about 88 ℃), the fish slices dipped in egg foam paste, one by one into the oil deep-fried out. Fish head, fish tail is also put in the oil and fried out, respectively, placed into the fish plate at both ends, fish slices put in the middle of the fish-shaped. 5. soup pot with broth, put asparagus, mushrooms, ham, green beans, wine, salt boiling with wet starch thickening, dripping chicken oil poured on the fish that is complete.
In Heilongjiang, there are also dumplings with dogfish meat, fish meatballs, the dogfish meat sliced down with a stick into mince, and then pick out the thorns and skin, mince meatballs, and pork or chicken and together with the filling dumplings is also very tasty.
If the fish is big enough, you can eat it several times. Fish head and spine to make soup; large pieces of fish meat eaten raw to make "taraha"; fish intestines, fish stomach fish roe to make sauce fish mixed.
Braised: 1, fish scales and viscera after cleaning, and then wipe the fish body salt and a variety of seasonings, and then placed in a basin marinated for 30-60 minutes. Onion, garlic clean, standby;
2, the pot into the appropriate amount of lard, hot and then put the fish, with slow or medium heat alternately fried fish, until the fish become golden brown outside and then loaded with a plate standby. The oil in the wok continued to heat, and when it was hot, put in the white onion and garlic slices, and then put in the bean paste, cooking wine, soy sauce, vinegar, and other seasonings to make the sauce.
3, put the fish in the plate, stew
steaming:
1. clean the fish, cut a diagonal knife in the fish body evenly coated with plate oil;
2. cut the ginger and shredded scallions, spread on the fish plate, the fish into the plate, and then sprinkle some shredded scallions and ginger on the fish, shredded green and red peppers and shaoxing wine;
3. pour two teaspoons of soy sauce, a teaspoon of vinegar, a teaspoon of vinegar, a teaspoon of wine, a teaspoon of soy sauce, a teaspoon of vinegar, and a teaspoon of wine, a teaspoon of vinegar, a teaspoon of vinegar and a teaspoon of wine.
3. In a small bowl, whisk together two teaspoons of soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil, and three teaspoons of cooking wine to make a dressing.
4. Steam the fish in a steamer pan over medium-high heat for about 7-8 minutes, then turn off the heat and allow the pan to simmer for 5 minutes.
Roasted fish:
The fish will be intestinal miscellaneous chopped off the head and tail washed and cut into 4 pieces, smeared with a little salt 1 pepper marinade for a few moments; mushrooms, tomatoes cleaned and sliced; green onions cleaned and shredded; cooked potatoes, sliced; boiled eggs sliced, standby.
Heat the skillet and pour in cooking oil, when the oil temperature honey grilled fish (19) 5 into the heat, put the fish fillets coated with flour and fried until golden brown, remove from the oil, put into a layer of cream sauce poured into a baking dish; stand by Heat the pan and pour in cooking oil, when the oil temperature of 6 into the oil temperature into the shredded scallions stir-fried until yellow, and then poured into the baking dish on the fish fillets, and add mushrooms, eggs, tomatoes, and surrounded by the potato slices. Then pour on the cream sauce, sprinkle with grated cheese, drizzle with hot butter and bake in the oven until fragrant and ready to serve.