material

Black fish. Ginger.

working methods

1, the scales and internal organs of snakehead, after cleaning, are tied into big fish along the fishbone. Then cut into fish slices for later use;

2, hot oil in the pot, add ginger to wipe the pot. Add fish head, bones and tails, and fry slowly. After forming one side, carefully turn over and fry the other side to avoid pasting the bottom;

3. Boil enough boiling water, add onion and ginger, cover it, and stew the soup over low heat;

4. After the fish soup turns white, add the fish fillets, carefully break them up and season with salt;

5. Cook rice wine and sprinkle some pepper until the fish fillets turn white.

Method 2: Boil the hot and sour snakehead in water.

material

Ingredients: 600g snakehead, 250g sauerkraut, 0/0g dried pepper/kloc-,0/0g pickled pepper/kloc-.

Seasoning: onion 1, ginger 1, egg white 1 salt.

working methods

1. Wash the fish, cut off the head, remove the fishbone and cut into fillets for later use;

2. Add egg white, a little starch, salt and yellow wine to the fish fillet and marinate for 5 minutes;

3. Pour a little oil into the pot, saute pepper, onion, ginger and dried Chili, saute sauerkraut and add a little salt to taste; Add a proper amount of water and stew for about 20 minutes to make it sour and spicy.

4. Open the lid, add the black fish fillets and rinse gently.

Practice 3: fry black fish fillets.

material

Black fish fillet, half carrot, half green pepper, 1 winter bamboo shoot, a little ginger, a little onion, salt, chicken powder, pepper, cooking wine and raw flour.

working methods

1. After the bought black fish fillets are cleaned, add a proper amount of salt, a little chicken powder, white pepper powder, cooking wine and raw flour, and then put them in the refrigerator for more than 10 minute.

2. Slice carrots, green peppers and winter bamboo shoots, slice ginger and cut onions.

3. After the oil in the pot is heated, add the fish fillets and stir fry until the color turns white. Turn off the fire and take it out for use.

4. After heating with the remaining oil in the pot, stir-fry the ginger slices and onion slices, then add carrots and winter bamboo shoots in turn (you can sprinkle a little water to increase the wettability of the ingredients) and stir-fry until the carrots are slightly soft.

5. Add the green pepper and stir-fry for 1 min, add a little salt, and finally pour in the black fish fillets before taking out the pan, and pour in a little dilute cornstarch water to thicken and mix well.