Accessories: 200 grams of fat meat, 150 grams of egg white, 150 grams of lettuce (dough leaves) 150 grams of ham 100 grams of water chestnuts 100 grams
Seasoning: 50 grams of lard (condensed) 25 grams of rice wine 25 grams of MSG 2 grams of sesame oil 10 grams of vinegar 15 grams of sugar 15 grams
1. will be the meat of the fish sliced thin, into a bowl of code taste marinade for about 20 minutes; wash and cook also sliced into thin slices;
2.
1. thinly slice the fish meat into thin slices and marinate in a bowl for about 20 minutes; wash and boil the pork fat meat, and also slice it into slices;
2. tie off the sinews of the fat meat with the tip of a knife and then scald it in boiling water, then fish it up;
3. sop up the water of the fat meat and put egg-white soybean powder on each piece of the meat; cut the ham into slices smaller than the slices of meat and put it at one end of the slices of meat;
4. chop up the horseshoes and put it in the other end of the meat The other end of the meat; fish slices into the egg white soybean meal mix well pasted on the meat, with a knife dipped in water to smooth the top, sprinkle a few chopped green onions;
5. pan sizzling well, will be pasted with slices of fish fat meat into the pan, frying until it is golden brown; and then put into the lard, the pot sticker slices of fish, decanting the oil, drizzled with sesame oil to the pot and plate; lettuce shredded into sweet and sour taste set in a plate, and another with ketchup can be added to the pot.
Main ingredient: snakeheads Alias: blackfish, raw fish, snakeheads, black rock bow, copper fish, fish, filial fish, black pine, rich fish, black cottage, wealth fish, black snakeheads, match head fish, Li fish
Auxiliary ingredients: asparagus 2, 50 grams of Shelley, red pepper, 1 seasoning: salad oil, salt, chicken essence (appropriate amount)
1. Beforehand, slurry the fish slices standby, asparagus shells, red pepper cleaned! Cut small slices
2. Boil water in the pot, add asparagus, cook on low heat for 5 minutes
3. Fish out and let cool, sliced and spare
4. Warm the pot, pour in cooking oil, hot pot warm oil, pour into the blackened fish fillets slipped loose. Fish slices have most of the surface becomes white and immediately sheng out standby (about twenty to thirty seconds)
5. With the remaining oil in the pot, the snowy vegetables stir-fried through, about one minute
6. Pour into the asparagus slices, stir-fried through, about two minutes
7. Pour into the black fish slices stir-fried a few times
8. Pour into the red pepper slices, seasoned with a little salt and chicken broth, and stir-fried evenly that is out of the pan
Blackfish 1000g Accessories: soybean sprouts 200g Egg white 30g
Seasoning: chili pepper (red, sharp, dry) 50g Ginger 50g Bean curd 100g Peppercorns 5g Garlic (white skin) 50g Pepper 20g
1. Kill the fish and wash it, chop off the head and tail, and slice it into slices, and chop up the rest of the fillet into pieces;
2. Scrub the fish slices into pieces with a pinch of salt, cooking wine, corn starch and an egg white.
2. Marinate the fish with a little salt, cooking wine, cornstarch and an egg white for 15 minutes;
3. Head and tail and fish steak on a separate plate, marinate in the same way; boil a small pot of water, wash the bean sprouts, put them into the boiling water to scald a little bit, fished into a large pot, sprinkle a little bit of salt according to personal taste, and standby;
4. Add three times the usual frying oil to a clean frying pan, and when the oil heats up, put in 45 grams of bean sprouts to burst the fragrance, add ginger, garlic, green onions, peppercorns, peppercorns, and a little bit of oil, and then add the oil to the pan. Onion, pepper, chili powder and dry red pepper stir-fry over low heat;
5. Add the head and tail and fish steaks after the taste, turn up the heat, turn well, add wine and soy sauce, pepper, sugar, continue to stir-fry for a few moments after the addition of some hot water, and at the same time, put salt and monosodium glutamate seasoning (taste salty and bland);
6. Wait for the water to boil, keep the fire, a piece of the fish fillet into the chopsticks, 3 to 5 minutes can be off the fire;
7.
7. Pour the cooked fish and all the broth into a large pot of bean sprouts; take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into the large pot, the fish and bean sprouts all submerged, you can visually inspect), until the oil is hot, turn off the heat to cool down for a while;
8. And then add a lot of peppercorns and dry chili peppers (depending on the degree of individual spicy taste). Then add a lot of pepper and dried chili (depending on the degree of personal addiction to spicy), with a small fire slowly fried pepper and chili pepper flavor; attention to the fire can not be too big, so as not to fry paste; chili pepper color is changing, immediately turn off the fire, the pot of oil and pepper and chili pepper poured into a large pot of fish.