Main Ingredients:

1 osmanthus fish, 1/2 teaspoon salt, 6 slices ginger, 3 green onions, 1 coriander.

Thickening ingredients:

1/4 cup water, 2 teaspoons light soy sauce, 1 teaspoon each dark soy sauce and sugar, a little sesame oil and pepper.

How to make:

1. Wash and dry guppy fish, coat with salt and marinate for 10 minutes, cut ginger and green onion into julienne strips.

2, put the osmanthus fish in a dish and steam it under water for about 8-9 minutes until cooked, pour out the juice.

3. Heat 2 tablespoons of oil, sauté the ginger and scallions, pour in the gravy and bring to a boil, pour over the osmanthus fish noodles, and add coriander for flavor.

Rice soup winter melon dip osmanthus fish

Main ingredients:

Osmanthus fish 1 (700 grams), 150 grams of winter melon, ginger, green onion, appropriate amount.

Seasoning:

10g of salt, 10g of chicken essence, sugar, rice soup.

Rice soup:

First, wash the rice, put it into a pot and add water, turn on the high heat and boil it into a white milk soup.

Practice:

1, cinnamon fish scaled and gutted, washed, boned and sliced. Winter melon peeled and sliced, ginger peeled and sliced.

2, pot on the fire, pour into the rice soup, seasoning salt, chicken essence, sugar, boil, put the osmanthus fish slices scalded, fish out on the plate. (Note: cinnamon fish slices scalded time should be short, time is long is not fresh, not tender enough.)

3, and then the slices of winter melon, ginger, into the rice soup scalding cooked fish can be placed on.

Features:

The rice soup is fragrant, the fish is tender and nutritious.

Superior Soup Guihua Fish

Raw materials:

Guihua fish 1 (about 1 catty 2), southern silk 2 two, light soup 2 ? catty, salt, monosodium glutamate (MSG), pepper in moderation, ginger.

Making:

1, first of all, the osmanthus fish scales, slaughter clean, meat, cut into pieces, fish bone chopping block;

2, start the wok, will be the fish meat oil, fish bone frying through the addition of the two broth rolled into a milky white, from the wok into the dish on the ceramics, the vegetables far simmering, placed in the dishes on both sides that is completed.

Features:

Tender and smooth, sweet and fresh

Squirrel Mandarin Fish

Main Ingredients:

M Mandarin Fish 35 grams of wet starch, 30 grams of shrimp, 100 grams of pork broth, 20 grams of diced shiitake mushrooms, 25 grams of shaoxing wine, 20 grams of diced cooked asparagus, 200 grams of white sugar, 12 peas, 100 grams of sauce, 100 grams of vinegar, 100 grams of garlic and other ingredients. Garlic

2.5g, 10g of white onion, 15g of sesame oil, 60g of dry starch, 1500g of cooked lard,

Cooking method

1. Scale and remove gills of Mandarin fish, disembowel and remove the internal organs, wash. Cut off the head diagonally with the pectoral fins, dissect the head at the chin, and gently pat it flat with the surface of the knife. Then use the knife to chop along the spine on both sides of the flat to the tail, chopping off the spine. Skin side down, slice off the thoracic spines, then graze the fish flesh with a straight knife first, then with an oblique knife, deep to the skin of the fish, into a diamond-shaped knife pattern. With 15 grams of wine, 1 gram of salt, put in a bowl, mix well, wipe in the fish head and fish meat, then roll dipped in dry starch, and used to lift the fish tail shake off the remaining powder.

2. to the bowl meter: the bowl into the pre-fan sauce, pork broth, sugar, vinegar, 10 grams of wine, wet starch, 10 grams of refined salt, stir into the sauce.

3. frying pan is hot, scooped into the cooked lard burned to eighty percent hot, the two valves of fish meat rolled up, cocked the tail into a squirrel shape, and then one hand lifted the tail of the fish, one hand with chopsticks to hold the other end, put into the oil pot, fry about 20 seconds, so that the shape, and then let go of the fish fell into the oil pot, scooped the hot oil poured fish flesh fish tail, followed by the head of the fish, deep-fried to light yellow and removed. When the oil temperature is 80% hot, put the fish into the deep-fried until golden brown, fish out, into a round plate, slightly snapped, loaded with fish head, put together into a squirrel fish shape.

4. In the re-fried fish at the same time, another frying pan on a high flame, scooped into the cooked lard l00 grams, put the shrimp fried, pour out the oil. The original pot is still placed on a high flame, scooped into the cooked lard 50 grams, put the white onion segment fried until the onion yellow incense, fish out, and then add minced garlic, bamboo shoots, diced mushrooms, fried green peas, pour the sauce and stir, add 75 grams of cooked lard, sesame oil, stir, pour the pot in the squirrel fish above, make a "squeaky" sound, and then sprinkle cooked shrimp that is completed.

The key to the process:

1. 750 grams of choice, about a live Mandarin fish is appropriate.

2. Knife along the spine on both sides of the flat slices to the tail, do not slice off the fish tail, fish tail and two pieces of fish meat connected.

3. When graving on the fish, first straight grave, the distance between the knives is about 1 cm. Then grave diagonally, about

1.5 centimeters apart. Deep to the fish skin, can not be carved through the skin, into a diamond-shaped knife pattern. Requirements for the knife distance, depth, oblique knife angle should be uniform, graved out of the flower knife is beautiful.

4. In the pouring sauce, the fish is required to be freshly fried, otherwise it will not squeak.

Smoked Mandarin Fish

Raw materials:

Mandarin fish l 1250 grams, five spice cinnamon, 100 grams of cooked rice flour, original soy sauce, sweet noodle sauce 3 teaspoons each, 1 teaspoon of white vinegar, 1 tablespoon of chili oil, soybean paste about 1 tablespoon, l teaspoon of cooking wine, ginger, pepper, green onion, pepper, a little bit of sesame oil.

Making:

①Take a bamboo tube with a diameter of 10 centimeters and a length of 20 centimeters with knots at both ends, and saw a 10-centimeter-long opening about 4 centimeters away from one end of the tube as a bamboo tube cover and wash it for later use (or use a small bowl instead of a bowl).

② Siniperca chuatsi fish dissected, cleaned, filtered water, cut into 5 cm long, 2.5 cm wide, 2 cm thick rectangular block, and then into the water to wash once filtered water into a bowl, add five spices of cinnamon, cooked rice flour, under the original sauce soy sauce, soybean paste, sweet noodle sauce, pepper, pepper, sugar, white vinegar, cooking wine, monosodium glutamate, sesame oil, chili oil, scallions, ginger mushrooms and Siniperca chuatsi fish mix (taste salty enough and then salt), sesame oil, sesame oil, sugar and vinegar. The next salt), sesame oil into the container and Mandarin fish mix well marinated for 5 minutes.

3) Put the mixed Mandarin fish into a bamboo tube, cover it with a lid, and steam it over high heat for 20 to 30 minutes, then remove the fish from the steamer and put it into a long dish.

Pan-fried Mandarin Fish

Main Ingredients:

Mandarin fish, green and red peppers, ginger slices, scallions, cooking oil, rice wine, seafood soy sauce, salt;

How to do:

1, Mandarin fish cut and clean, open the back, wipe the water dry, and the appropriate amount of salt coated inside and outside of the fish body and marinate for 15 minutes;

2, sit in the pot ignite the fire and pour the oil, and later Add ginger slices to stir-fry, put the fish into the pan with fierce heat and turn to medium heat, both sides are fried to eight minutes cooked and then add green onion, green and red pepper pieces and a little rice wine;

3, to be cooked out of the flavor and add a little seafood soy sauce can be.

Features: fresh, salty and crispy.