Ingredients: grass carp or black fish, pickled cabbage, eggs Seasoning: edible oil, salt, cooking wine, pepper, pepper powder, MSG Method: 1. Generally, it is better to use grass carp or black fish.
2. Wash the fish, paying attention to the black membrane in the abdominal cavity.
3. Cut off the shark fins... (It’s also good to make shark fins after drying... haha) 4. Cut the fish into sections.
5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer. Feel the position of the fish bone and adjust the direction of the knife in time... If you can't cut it well, buy a few more fish to practice first.
:) 6. Remove the fish bones.
Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step... 7. Place the sliced ??fish horizontally, along the tail to the fish
Use a knife to cut off each piece one by one in the direction of the head. The thickness of each piece is about 5-7 mm.
Be careful here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked~~ 8. Take an egg, pour it with your left and right hands, pour out the egg white, and set aside. 9. Cut the fish bones into sections and put them together with the fish fillets and heads.
Put it into a basin, add salt and cooking wine and stir, then add the egg white and mix well, let it sit for 20 minutes~ Wait for a while, hey 10. Pickled cabbage, Cuihua, serve pickled cabbage, one pack or two packs are fine, add more if you like.
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11. Cut the sauerkraut into sections 12. Heat oil in a pot, preferably large oil, but for the sake of... let's use ordinary oil!
Add the chopped sauerkraut and stir-fry.
Then add water or stock and bring to a boil. 13. Add the fish head and fish bones first, and simmer for 5-7 minutes on low heat~ It doesn’t look very good, haha! 14. Add other fish fillets, and simmer on high heat for 2-3 minutes~ If
If you don’t like fish heads, you can omit them... 15. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and you’re done with a delicious pot of pickled fish!
Ingredients for Kung Pao Chicken: chicken breast · 400 g fried peanuts · 50 g eggs · 1 garlic · 5 cloves of starch · appropriate amount of dried chili · 10 seasonings: cooking oil · 500 g (actual consumption: 50 g) sesame oil · 1
1 tsp soy sauce · 1 tbsp cooking wine 1 tsp balsamic vinegar 1 tsp salt 1 tsp sugar 1 tsp monosodium glutamate 1 tsp Method: 1. Wash and dice the chicken, marinate and mix with egg white, salt and starch
Evenly; wash and mince the garlic; 2. Heat the cooking oil in a pan, fry the diced chicken until cooked, remove and drain; 3. Leave a little oil in the pan, sauté the dried chili and garlic until fragrant, then add the diced chicken and stir-fry;
4. Finally, add soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, stir well and thicken. Finally, add peanuts and stir well.
The peanuts must be removed from the pot before the dishes are served, so as not to stir-fry in the pot for a long time and affect the crispiness of the peanuts.
Boiled fish raw materials: grass carp, eggs Seasoning: edible oil, salt, Sichuan pepper powder, pepper, chicken essence, starch, cooking wine, dried chili pepper, Sichuan peppercorns Method: 1. One piece of grass carp, sliced ??into fillets.
2. Marinate the fish meat and fish bones separately. (The seasonings are the same.) The seasoning on the fish bones should be heavier.
Because the meat is thick...that's what I think:) 3. Add an egg white, appropriate amount of salt, Sichuan pepper powder, pepper, chicken essence, starch, and cooking wine to the fillets and marinate in the pot for about 30 minutes.
Put a little oil and add garlic and ginger slices.
Saute until fragrant and discard (what is this oil used for~~~?:) It is used to fry fish bones, because the fish bones are thick and the required heat is different from the fish fillet. 4. Add a lot of oil, a few
After ten seconds, add the peppercorns and fry slowly over low heat.
After the Sichuan peppercorns are fragrant, add dried chili peppers (use low heat during these two steps) and wait until the color of the chili peppers in the pot becomes darker. Slide the marinated fish in the pot (it is best to wash the marinated fish with water.
The above stuff, because it will make the oil turbid) Hehe~~`The boiled fish that tastes exactly like the one in the restaurant can be taken out of the pot and eaten:) Ingredients for fish-flavored shredded pork: 250 grams of lean meat, water
70 grams of fungus, half a carrot, 30 grams of minced pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch Seasoning: cooking oil, soy sauce, stock, balsamic vinegar, salt, sugar, chicken essence Method: home cooking
Fish-flavored shredded pork, a home-cooked dish, fish-flavored shredded pork (7 photos) 1. Wash the lean meat and cut it into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly; 2. Wash the onion, ginger and garlic and cut into shreds and set aside.
3. Cut fungus and carrot into shreds and set aside.
4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, stock, chicken essence, water and starch into fish-flavor sauce.
5. Put oil in the pot and when the oil is 50% hot, add the shredded pork, stir-fry and add the minced pickled peppers. When the stir-fry is done, add the fungus, shredded carrots and fish-flavored sauce, and stir-fry for a few times.
That’s it.