Squirrel Gui Fish

Ingredients?

750 grams of fresh guppy, 30 grams of shrimp, 20 grams each of diced cooked spring asparagus and mushroom, 12 grams of refined salt, 50 grams of balsamic vinegar, 15 green peas, 60 grams of dry cornstarch, 35 grams of wet cornstarch, 10 grams of white onion, 1500 grams of cooked lard, 25 grams of cooking wine, 100 grams each of white sugar, fresh broth and tomato sauce, 15 grams of sesame oil and 5 grams of minced garlic.

Making process?

1, guppy seasoned with cooking wine, refined salt, dipped in dry starch;?

2, tomato sauce, pork broth, sugar, vinegar, cooking wine, wet starch, refined salt into a flavorful sauce;?

3, the two slices of fish rolled, cocked the tail into a squirrel shape, lift the tail into the frying pan, deep-fried for 20 seconds to shape, the whole fish into the frying pan fried until light yellow and removed, into the plate into a squirrel shape;?

4, cooked lard heating on high heat, put shrimp fried, drain, put the white section of green onion fried to green onion yellow incense, fish out, garlic, bamboo shoots, mushrooms, green peas fried, add flavor sauce, add cooked lard, sesame oil and stir well poured on the fish, sprinkled with cooked shrimp can be.

/food/2004-06/17/content_1530298.htm

Steamed guppy

Cuisine: Fujian

Features: Fresh, flavorful, original color and taste.

Ingredients?

Guillow fish (1, 500g), Kaiyang (6), sliced mushrooms (2), sliced asparagus (45g), green onion, sliced ginger, yellow wine (12.5g), sugar (12.5g), soy sauce, salt, clear broth (165g).

Making process?

1.? Kill the guppy, remove the floating skin, remove the viscera, clean, put into the boiling water pot Chuan a little, remove, scrape clean, the fish body on both sides of the open knife, put on a plate;

2.? Mushroom slices, asparagus slices, open ocean, green onions, ginger, lard (45 grams) poured on top of the fish;

3.? Then add salt, sugar, wine, soy sauce, broth, steamed in a cage, take off the green onion, ginger that is good.

Coral Gui Fish

Raw Material:

One Gui Fish (about 1750 grams), 50 grams of green onion, 25 grams of ginger, 500 grams of vegetable oil (250 grams of actual consumption), 1,000 grams of cornstarch, 200 grams of tomato sauce, ? 200 grams of sugar, 50 grams of white vinegar, refined salt, yellow wine each moderate.

[Edit Paragraph]Method:

Gui fish after washing, chopped off the head and tail, pick off two pieces of fish, skin side down, meat side up, with a wheat flower knife for the knife, with the head and tail together with green onions, ginger, salt, yellow wine flavored, patted with dry starch, to be used. Pan to a high flame, add oil, burned to 8 into the heat, the head and tail of the fish fried to maturity, and then the body of the fish fried coral, loaded? Into the plate, arranged on the head and tail into a full fish shape. Another pot will be placed on high heat into the vegetable oil, ginger, into the tomato sauce, sugar, white vinegar made of sweet and sour tomato juice, hooked into the oil gravy poured on the coral guppy that is into?

[edit]Nutritional value:

Cinnamon fish? -? The scientific name is Mandarin fish, also known as gui fish and perch gui. In fish taxonomy belongs to the order Perchiformes. Among them, the fastest growing is the warbling stiletto. Gui fish has rich and solid meat, delicious flavor, rich in protein, less meat spines, can supplement the five organs, benefit the spleen... All Gui fish recipes?

Guillow fish ribs?

Cuisine: Su Cuisine

I. Ingredients: osmanthus fish, flowery lotus root, salt, cooking wine and so on.

Second, the production: the osmanthus fish to leave the head, tail, fish meat chopped into mud, add ingredients, seasonings, made of fish stuffing. Lotus root cut into thick strips, pat dry starch to be used. Fish head and tail washed and marinated to taste, pat dry powder into the frying pan to mature color yellowish, pick up and drain the oil, placed on the ends of the basin, and then wrapped in the fish stuffing on the lotus root strips, dipped in breadcrumbs, into the frying pan to cook, color yellowish, take out and drain the oil, plate, with peppercorns and salt and tomato sauce to accompany the food.

Suipu Guihua Fish

Suipu Guihua Fish?

1, materials: one osmanthus fish, white radish, broccoli, Japanese tofu, tomatoes, broth (old chicken and bones boiled), salt, monosodium glutamate (MSG), pepper, chicken broth, garlic cloves

2, the process of making: the first step: the live osmanthus fish cleaned, gutted, scaled. Cut off the head and tail of the fish and set aside. Step 2: Pick off the fish bones, then evenly and carefully slice the fish into thin slices about 1mm thick, 3cm long and 2.5cm wide. Step 3: Peel the white radish, cut it lengthwise into four even strips, then cut the strips into thin slices of 1 mm thickness and cook them in boiling water. Then fish them out and spread them evenly on the bottom of an oval-shaped container with some depth. Step 4: Marinate the fish fillets with salt, MSG, cooking wine and pepper for about 3 minutes. Then press the marinated fillets onto the layered white radish. It is important to yard evenly and the shape should basically follow the body of the fish. Step 5: Cut down the head of the fish should be cut from the lower part, but do not cut off, let the mouth of the fish open, facing upwards, keep the position unchanged then put it in a pot with the fish tail to steam. Step 6: Arrange the steamed fish head on one end of the fillet, the fish tail should be arranged vertically on the other end, and then arrange the tomato slices, Japanese tofu cubes and broccoli on the side of the container.

3. Tip: The best container for the fish is a stainless steel container with a lid. Eating method: the old broth should be boiled and put aside in a container. Eat when the old soup a brain into the container, and then cover the lid. Dot two pieces of alcohol underneath and eat after about 3 minutes. Taste of the dish: the fish is thinly sliced, smooth and tender, and the broth is fresh, salty and moderately salty. Nutrition: osmanthus fish is rich in protein, the meat is tender but not old, this method of preparation can effectively retain the nutrition of the fish, together with Japanese tofu, tomatoes, white radish, broccoli and other vegetarian dishes, meat and vegetables with an even mix, unique flavor.

Katsura fish with peach kernel

Teppan katsura fish

[edit]A way to make it

Ingredients:

750g of katsura fish, ? Cilantro 15g, ? 5g of green pepper, 5g of red pepper, 5g of green pepper, 5g of red pepper. 5g of green pepper, 5g of red pepper, 50g of onion. Onion 50g,? 3 grams of ginger,? 3g of garlic,? 3g of green onion Iron plate juice 300 grams.

Method:

1, the guppy gutted and washed, changed into peony knife, with refined salt, monosodium glutamate, pepper marinade after shooting starch.

2, frying pan oil burned to 40% hot when the shoot good powder of guppy slippery, and then into the pot of boiling water blanch excess oil.

3, put the iron plate on the fire until there is smoke, remove and set aside.

4, tinfoil layer of onions, and then put the cinnamon fish, wrapped and immediately placed on the iron plate.

5, the iron plate sauce poured over the fish, with green and red pepper, coriander leaves garnish can be.

Another way to do it

Main ingredients: 1 live guppy (about 750 grams), 25 grams of coriander, tin foil 1 sheet about 20 cm square.

Seasonings: 250 grams of salad oil, 15 grams of sesame oil, soy sauce, 30 grams of chili sauce, 5 grams of chicken essence, 5 grams of sugar, 15 grams of ketchup, 4 grams of dried pepper powder, 10 grams of green onions, ginger, 15 grams of cooking wine, 20 grams of wet starch.

1, guppy scales, gills, viscera, from the back under the knife to the spine, two pieces of meat with the tail connected to the disk with salt, monosodium glutamate, sugar, dry pepper powder, pat broken onion, ginger, cooking wine, soy sauce marinade for about 15 minutes, cilantro washed for use.

2, the marinated fish into 60% of the hot oil over low heat and slowly fry until hard on both sides, down into the chili sauce, ketchup, cooking wine, chicken broiled for 5 minutes into the flavor, pouring a thin gravy after pouring on the tin, drizzle with sesame oil, put on the coriander.

3, the tinfoil wrapped into a square, wrapped mouth down into the iron plate on low heat, until the tinfoil bulging on the table.

Characteristics?

The fish is tender and the dish is interesting.

Guillow fish congee?

Ingredients: 1 osmanthus fish (400 grams), 50 grams of mushrooms, 200 grams of rice, 3 grams of ginger, 6 grams of green onion, 15 milliliters of wine, 2 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of sesame oil.

Method: ① the guppy slaughter, remove scales,

gills, meat, clean, chopped into large pieces; hydrated Shiitake mushrooms to remove the tip, clean, cut into small pieces; rice scrubbed clean, standby.

② pot with the right amount of water, into the cinnamon fish pieces, mushroom pieces, rice, ginger, minced green onion, cooking wine, monosodium glutamate (MSG) *** to cook porridge, cooked, seasoned MSG, sesame oil that is.

1 dose per day, divided into 2 times to finish, served 7-10 days.

Functions: Gui fish is beneficial to the blood, spleen and stomach, and to make up for the effects of deficiency, etc. Diabetics often eat gui fish, can supplement the body's need for nutrients.

Indications: Diabetes.