Ingredients for spicy and sour croaker

600g croaker, 15g shredded sour ginger, 15g minced garlic, 10g scallion, 200g sour bamboo shoots, 30g sour chili pepper grams, 1 tsp water starch, 1/2 tsp vinegar, 1/2 tsp dark soy sauce, 1 tsp cooking wine, 1/4 tsp salt, 1/4 tsp MSG, 1 tsp light soy sauce, 1 tsp ginger and green onion juice.

Preparation method

Pickle the flower fish, put it into the oil pan and fry until golden brown, stir-fry the minced garlic, sour pepper and sour bamboo shoots, add dark soy sauce, vinegar and sugar , salt, MSG, fish, cover and simmer over low heat for 4-6 minutes, thicken the sauce, sprinkle with green onions, and serve.

Features

Red and bright color, fresh and smooth meat, moderately hot and sour.

Four-flavored flower fish

Ingredients: 500 grams of flower fish, 50 grams of lean meat, ginger, green onions, onion rice, shredded green and red peppers, sour peppers, and sour bamboo shoots Appropriate amount of silk.

Seasoning: appropriate amount of salt, pepper, chicken essence, sesame oil and Shaoxing wine.

Preparation method:

(1) Kill and scrape the scales, remove the gills and internal organs of the flower fish, marinate with 1/4 of the fish seasoning and add 70% of the hot oil Fry in the pan until crispy. Leave a small amount of oil in the pan and saute the ginger, scallions and onions until fragrant. Add the fried croaker fish, add salt, pepper and Shaoxing wine and toss well. Set aside.

(2) Chop the lean meat into minced meat, add seasoning and starch, mix until gelatin is poured, stuff it into 1/4 of the fish belly, steam it in a cage and set aside.

(3) Marinate 1/4 of the flower fish with salt and pepper, add 70% hot oil and fry in a pan until it is light yellow and fragrant, take it out, leave a small amount of oil in the pan and fry the green and red pepper shreds When it smells fragrant, add Yuhuang Shaoxing wine, soup, seasonings and soy sauce to simmer until the flavor is absorbed, thicken the sauce and set aside.

(4) 1/4 of the flower fish is marinated with eyes and pepper, then fried in 70% hot oil until it is light yellow and fragrant. Remove it. Leave a small amount of oil in the pot and add the pickled pepper and pepper. Stir-fry the shredded sour bamboo shoots until fragrant, add Shaoxing fish wine, add an appropriate amount of soup to adjust the sour and spicy flavor, simmer to add the flavor and drain the juice, then place the four cooked grass fish with different flavors neatly on the plate.

First, remove the guts from the live croaker, add water, black beans, and ginger to stew it in an earthen iron pot, then add sauerkraut and add oil to make it less fresh; it will be fine as soon as it is boiled, but it will become rotten after stewing for a while. . When serving the dinner, add purple coriander (best to use: sea pepper, fennel) and garlic (scallions in July and garlic in August, maybe they haven’t been planted yet) to make spices. It tastes endlessly delicious, fresh, fat, fragrant and tender! ! ! This cooking method is the favorite among local people across the state.

The second is to fry the flower fish (don’t fry it). The fire should be warm. Slowly fry the whole body of the flower fish until it becomes brown, then add salt, soy sauce, sour sea pepper and small pepper. Measure the water and simmer until it is half dry and half wet. Add ginger and spices before serving, so that it tastes rich and has no fishy smell. This cooking method is only used by people across the state to cook the dying (or already dead) grass fish.

The third is to cut the fish open, cook it in a pot of soup (add sour vinegar, crushed ginger, salt), and put it on a drying bed (rice sieve or grain sieve) covered with clean straw. ), add bran heads and husks to make a fire and dry it. It can be stored for a long time and eaten when you want to eat.

The flower fish, which is available in the summer harvest season, is a famous local product in Quanzhou, Xing'an, Guanyang and other counties in Guilin City. This fish is raised in rice fields and grows by eating grass flowers when they are in full bloom in summer and autumn, hence its name. To cook the fish, you only need to take out the guts and do not need to remove the internal organs. It can be stewed or boiled into soup. It is fragrant and mouth-watering, and will be unforgettable after eating. It can also be cooked and dried with spices and then fried to become a fragrant, crispy and sweet drink. The fish is delicious and has been raised in my country since the Tang Dynasty. Some emperors in the Qing Dynasty ordered that it should be paid tribute to the royal family every year. It is as fresh and tender as mandarin fish, but avoids its splendor; it is as cheap as grass carp, but avoids its grassy smell; it is as small as crucian carp, but avoids its spinyness; it is more nutritious than river and river carp, but avoids its thick scales and spines Ingredients: 12 Quanzhou Hehua black carps, 10 grams of shredded ginger, 12 pieces of garlic, 5 grams of chopped green onion, 10 grams of chopped patchouli, 10 grams of green and red pepper shreds, 8 grams of tempeh , appropriate amount of salt and MSG.

Cooking method: stew

Preparation steps:

1. After purchasing the fish, let it rest in clean water for 1 to 2 days to spit out the sediment in the belly. Set aside, wash other raw materials, and perform corresponding knife processing.

2. Remove gall: Use a toothpick or a large needle to poke a small hole on the right side of the fish body 1 cm away from the gills, and squeeze it out.

3. Put the carp with the gall removed directly into the cold water pot, cover it and bring it to a boil over high heat. Add salt, shredded ginger, garlic, and tempeh, turn to medium heat and simmer for 20 to 30 minutes. When the soup is milky white and the fish body is cooked, add green and red pepper shreds, monosodium glutamate, chopped patchouli, chopped green onion, and cook again.

4. Place the fish one by one on the plate, and put the garlic in the middle.

Features: beautiful appearance, milky white soup, rich in colloid, fresh and tender fish meat, and strong scent of anchovy.

Notes: 1. The resting time should be enough so that all the sediment can be vomited; be extra careful when squeezing the gall. If it breaks, rinse it with water immediately to avoid making the whole pot of fish bitter. 2-Before boiling, stir it occasionally, otherwise the fishy smell will be too strong. 3. The stewing time should be just right. If it is too long, it will not be shaped when eaten; if the time is not enough, the gelatin in the fish scales will not overflow.