Braised Blessed Fish
Materials: Blessed Fish, Tang Celery, Green Garlic, Garlic, Finger Pepper, Ginger. Chop the ingredients well, wash the fish and cut several cuts on both sides of the fish, then marinate with salt, pepper, sesame oil for 20 minutes. Fry the fish on both sides in a hot frying pan.
Heat the oil and fry the ingredients. After the ingredients are fragrant, add the Lao Gan Ma, PI County chili sauce and stir fry together. Add the soup. (Hubei people are using water). The fish back to the pot
Seasoning: soy sauce, sugar, chicken essence, balsamic vinegar, the fish absorbed the broth, with a small thickening of cornstarch water hook can be.
1. kill good fish, to clean the stomach of the black layer of ink, and then in the fish with a knife gently cut three knives, to cut the average point, can not be too hard, the depth of 2-3mm for the best, both sides should be cut, and then put the salt pickle for 15 minutes or so, the fish belly should be salted, the fish body knife cut the mouth should be salted, the specific amount of what the individual like taste, can not be pickled for a long time, a long time the fish meat will change! The fish meat will become pink, not delicious; Remember!
2. pot put the right amount of oil, and so the oil is hot, frying fish, this process do not move the fish, move the pan is good, fry evenly, 5 minutes or so cease fire, wait for the fish to cool a little bit on the flip fish, attention, must not cease fire immediately immediately turn the fish, wait for the fish to cool a little bit and then turn, the skin on the body of the fish will not be sticky on the pan. The best way to do this is to fry the fish until it turns yellowish-brown, and then yellowish.
3. After frying the fish, stay in the pot, put the water to submerge the fish body 2/3 for good, cut ginger, put it in the fire together to cook, add soy sauce, to soy sauce, after the water boiled for about a minute to turn the other side to continue to cook, but also to cook for 1-2 minutes can be on the pot, and the end of the end of the can add a little green onion. Note that the water must not be too much, so that out of the very good, soup, ginger, will be very good, scoop some soup sprinkled on top of the rice, you will know how delicious.
Sweet and Sour Fish:
Main Ingredients: Fish (1 tail, 420 grams), onion (?), green bell pepper (?), red bell pepper (?), yellow bell pepper (?), green onion (2), minced garlic (? tablespoon), flour (1 tablespoon) Marinade: rice wine (1 tablespoon), sugar (1/3 tablespoon), salt (1/2 tablespoon), egg white (1 tablespoon) Sweet and Sour Sauce: Ketchup (8 tablespoons), Haitian Gold Label Rice Vinegar (6 tablespoons), sugar (2 tablespoons), water (1/4 cup) Seasoning: oil (1 bowl), cornstarch water (1/3 cup)
How to make it: 1: Wash and clean slaughtered Fukushima, add marinade ingredients and rub it well, and marinate for 20 minutes.
2. Remove the stems and seeds of green bell peppers, red bell peppers and yellow bell peppers, and dice them separately; peel and slice onions, cut green onions into pieces, and mince garlic.
3. In an empty bowl, mix 8 tablespoons ketchup, 6 tablespoons Haitian Gold Label Rice Vinegar, 2 tablespoons sugar and 1/4 cup water to taste.
4: Drain the fish with kitchen paper, then pat it with a layer of dry flour and set aside.
5: Heat 1 bowl of oil and deep fry the fish on medium heat until both sides are golden brown.
6: Heat a little oil in a wok, sauté the scallions, garlic and onion, pour in the sweet and sour sauce, bring to a boil, gently fold in the fish, cover and simmer over low heat for 5 minutes.
7: Transfer the fish to a plate, add green bell pepper, red bell pepper and yellow bell pepper to the pan, and stir-fry with the soup.
8. Pour 1/3 cup cornstarch water to thicken the sauce, pour the sauce over the fish, and serve.
Steamed Fukushou fish:
Main ingredient: 500 grams of tilapia
Ingredients: chili pepper (red, sharp) 25 grams Seasoning: 5 grams of salt, monosodium glutamate (MSG) 2 grams of sesame oil 3 grams of pepper 2 grams of wine 5 grams of wine 15 grams of green onion 15 grams of ginger 15 grams of each appropriate amount of
1.first Fukushou fish washed and removed the internal organs in the fish on the body of the crucifixion knife;
2. Wash and cut the ginger into small pieces, put the fish into the body of the scratch inside;
3. Put the fish into a bowl, add salt, monosodium glutamate, Hu Shushi powder, cooking wine marinade for 5 minutes, and then put into a steamer basket to steam for 8 minutes;
4. Finally, the red pepper, ginger, green onion cut into julienne sprinkled in the fish body; 5. Pot injected with a little oil, the oil is hot and then drizzled in the fish body can be.