Practice: 1. Eviscerate turbot, wash and drain, and serve.
2. Sprinkle salt on both sides of Duobao fish and marinate with cooking wine 15 minutes.
3. Shred ginger and onion, and diced red pepper for later use. Stir well with soy sauce and sugar, or use steamed fish and soy sauce instead.
4. Put some ginger and onion on both sides of the pickled Duobao fish, steam it in a steamer for 7 minutes (when the water boils, start counting), and then simmer for 5 minutes after turning off the fire.
5. Pour out the steamed soup, remove the ginger and onion, put it on a plate, re-code the shredded ginger, shredded onion and diced red pepper, pour a few spoonfuls of prepared soy sauce, and finally pour a little hot oil.
2. Preparation materials of braised Duobao fish: Duobao fish, onion, ginger, garlic, oyster sauce, vinegar, water, pepper, starch and cooking oil.
Practice: 1. After removing the internal organs of turbot, change the knife on the surface after washing, which is convenient for eating.
2. Spread starch evenly on both sides of Duobao fish and prepare for oiling.
3. After overheating, pour in cooking oil and heat it to 80%. Fry or fry Duobao on both sides until golden brown.
4. Slice ginger, mince garlic and mince onion.
5. Add pepper and aniseed 6, and make sauce with oyster sauce, vinegar and water according to the approximate ratio of 1: 2: 5 (which can be adjusted according to different tastes).
7. Put them into the pot together, cover the lid and turn to medium heat for stewing.
8. When the sauce is collected, you can go out!
Third, the material preparation of New Orleans grilled Duobao fish: barbecue materials, Duobao fish, liquor, peanut oil.
Practice: 1, cut a few knives on both sides of the fish.
2. Add white wine and barbecue materials to the fish.
3. Bake the pickled Duobao fish on the grill and brush it with peanut oil from time to time until it is cooked.
4. Sour soup Duobao fish production materials: Duobao fish, Flammulina velutipes, yellow bell peppers, white vinegar, ginger, eggs, shredded peppers, starch and cooking oil.
Practice: 1. Slice the fish fillet as before, and use salt, egg white, pepper and starch slurry for later use.
2. fry the fish bones in the oil pan until golden brown.
When frying both sides, you can cook them in water.
4. Cook until milky white, remove the oil powder and pour out the soup for later use.
5. Stir-fry the yellow pepper, Jiang Mo and minced garlic, then pour in the fish soup and cook until golden brown.
6. Add Flammulina velutipes to the soup, cook it, pick it up and put it on the fish bones.
7. Boil the soup again, add the fish fillets, and put them directly into the basin after cooking.
8. Finally, sprinkle with bell pepper, millet and spicy rings, and drizzle with hot oil.