Material: fresh dragon head fish, tender tofu
Practice:
1. Seasoning: balsamic vinegar, soy sauce, Chili sauce, fresh and spicy powder, pepper and sugar to make juice.
2. cut the dragon head fish into pieces, pour half of the seasoning and a spoonful of starch, mix the fish pieces well and marinate them slightly.
3. After the water in the soup pot is boiled, add tofu and a little salt, then pour the fish into the pot. After boiling again, pour in the remaining seasoning, sprinkle with chicken essence, chopped green onion and coriander.
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Dragon Head Fish Tofu Soup
Ingredients
35g of dragon head fish in oblique section, 2g of diced south tofu, 1g of leafy Wenzhou pickles, 2 tablespoons of oil (3ml), 3 tablespoons of Shaoxing rice wine (45. Ml) 1 tbsp of Zhenjiang aged vinegar (15ml) 1 tbsp of garlic (15g) 5 slices of ginger, 1 teaspoon of coriander, 1 teaspoon of salt (5g), 1/2 teaspoon of white sugar (3g) and 5g
Practice
1. Stir-fry the oil in the pan with low heat, and stir-fry garlic and ginger slices.
2. pour in the dragon head fish, adjust the fire, gently stir the fish pieces with a shovel, fry for a few minutes, add rice wine, aged vinegar, white sugar and salt in turn, cover and cook slightly.
3. Add cold water and Wenzhou pickles to the pot and boil. After stewing for 5 minutes, add diced tofu and sprinkle with parsley to serve.
tip: ginger slices and dragon head fish are fried together, and then water is added to cook the soup, so the fish soup will be very white.
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Odd-tasting dragon head fish in the East China Sea
5g raw material dragon head fish.
1g of seasoning salt, .5g of monosodium glutamate, 5g of raw flour, 5g of custard powder, 1g of red pepper, 1g of chopped green onion, 5g of minced garlic, 2g of salt and pepper, and 1g of salad oil.
Making
1. Put the dragon head fish on the chopping board respectively, take out the midbone from the back, take out the internal organs, slice the meat and tear off the skin of the fish for later use.
2. Cut the fish into long pieces with a width of 5cm and a thickness of .8cm, add salt and monosodium glutamate and marinate for 2 minutes.
3. Mix the raw flour and custard powder evenly, wrap them on the pickled dragon fish, then put them in salad oil which is 7% hot, and fry them for 2 minutes until golden brown. Take out the pan and control the oil.
4. Leave 15g of oil in the pan. When it is 7% hot, add red pepper, chopped green onion and minced garlic and stir-fry until fragrant. Add the dragon head fish and stir-fry evenly, then take out the pan and sprinkle with salt and pepper.
bibcock fish is golden in color, crisp outside and tender inside.