method of work
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1. Wash the skinned fish and cut off the surrounding fish wings with scissors.
2. Use a knife to draw a few oblique lines.
3. Put it in a container and add chopped onion, ginger and garlic, cooking wine, soy sauce, spiced powder and chicken essence for 30 minutes, turning it back and forth several times.
4. Put the skinned fish on the starch evenly.
5. Put more oil in the pan and burn until chopsticks are inserted and many bubbles come out, then fry in the oil pan, and fry for about five or six minutes on medium heat until both sides are golden. Dry fried so that you can eat it.
Ingredients: 500g of skinned fish.
Seasoning: lard (refined) 25g cooking wine 25g scallion15g ginger 8g salt 5g monosodium glutamate 2g.
Production method
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1. Wash the middle section of the skinned fish, put it on the chopping board, cut oblique straight knife lines on both sides of the fish with a knife, and put it in a plate;
2. Add cooking wine, chopped green onion, part of monosodium glutamate and salt into the dish, mix well and pickle for 10 minute;
3. Then put it on the drawer, steam it quickly with strong fire, sufficient gas and boiling water for 15 minutes, and then take it out of the drawer when the fish is eight-ripe;
4. Put the smoked material in an iron pot, put a barbed wire mat on it, put it on the fire, and burn it with great smoke;
5. Put the steamed middle section of the skinned fish on the barbed wire mat, cover the pot cover tightly, switch to low fire and smoke15 ~ 20 minutes;
6. Take out the fish when it is smoked until it is golden yellow, coat it with sesame oil, change the knife and cut into pieces, and arrange it in the plate;
7. Take another oil pan, add cooked lard, burn until it melts, add a little fresh soup and the remaining monosodium glutamate, burn it into fresh salty marinade, and pour it on the fish. Dip it in Chili oil when eating.
1. Wash the fish, and make several cuts in the fish (it is best to divide several pieces to taste).
2. Heat the oil pan, add onion, ginger and garlic, and saute.
3. Add the fish, and the taste is extremely fresh. Never boil the fish in hot water, cover the pot and simmer for 3 minutes.
4. After the soup is down to one third, add cooking wine and stew for another 5 minutes, and you can go out!
5. pour the soup on it and eat it!
1. The skinned fish is killed and skinned by the merchant, and it is cleaned when it comes back;
2. Then cut into pieces of appropriate size;
3. put a bowl of water in the casserole and put ginger and onion;
4. put a little more salt;
5. Scalding fish pieces under cold water;
6. After the medium fire is boiled, turn to low heat and cook for 5 minutes until cooked!