There are many cooking methods for shad, such as steaming, braising, eating raw, red soup, etc.

1. Steamed shad:

1. Main ingredients: one or middle shad.

2. Ingredients: yellow rice wine, monosodium glutamate, refined salt, onion, shredded ginger, pig's net oil, magnolia slices, water-soaked fragrant grains, ham slices and stock.

3. After the fish is slaughtered and cleaned, put it into a vessel, put all kinds of ingredients on the fish and wrap it with net oil. All kinds of condiments and broth are poured into it. Steam on fire for about 15 minutes. Dip in Jiang Mo and eat with vinegar. The remaining skeleton can be made into hot and sour soup with broth, vinegar and pepper.

2. Braised shad:

1. Main ingredient: one shad

2. Ingredients: soy sauce, yellow wine, monosodium glutamate, white sugar, onion, ginger slices and wet starch. Vegetable oil

3. Practice: Slaughter and clean the fish, then put them in a pan and fry them in hot oil. Add onion and ginger rice wine, cover and simmer, add soy sauce, sugar, monosodium glutamate and water, bring to a boil, turn to low heat for 15 minutes, and thicken with wet starch. Take out the pot and put it on the plate.

third, fermented shad

eviscerate the fresh shad (without scaling), wash it, add appropriate amount of fermented liquor and cooked lard, add onion, ginger, ham slices and seasonings, and steam it in a cage for about 15 minutes.

The shad released from the cage is full of fragrance, white in color, tender and delicious. On April 12, 1975, during the visit of the Democratic People's Republic of Korea and President Kim Il Sung, Zhangjiagang (Shazhou) shad was specially sent to Nanjing to entertain the state guests.

IV. Steamed shad with wine

Ingredients: 75g shad, 1 box of sweet wine, a little shredded onion and red pepper

Seasonings: a little monosodium glutamate, salt, Shaoxing wine and ginger juice

Production method:

1. Viscerated shad, no.

2. Put the pickled shad on a plate, put the wine on the fish, steam it in a steamer for 8 minutes, take it out and put it on a plate, and remove the shredded onion and red pepper.

characteristics: the wine is rich and the fish is fresh and tender.

5. Production technology of shad in casserole

:

1. Wipe the black film on the belly of shad, wash the blood, and cut it into two parts;

2. Slice the ham for later use;

3. Put the wok on a high fire, put vegetable oil in it, heat it to 5% to 6%, and fry the fish skin down slightly;

4. Boil 5 ml of yellow rice wine, vinegar, soy sauce and water, then put it into a casserole;

5. Add refined salt, onion (cut into pieces), ginger (sliced) and ham (sliced), cover the pot, and simmer on charcoal fire in an air oven to keep the soup noodles bubbling occasionally. When the soup is thick, remove the onion and ginger slices.

process tips:

1. The subcutaneous fat of shad is rich, so it is not necessary to scale it;

2. You must use a casserole and simmer it slowly, which is the authentic flavor.