material
300 grams of fat fish, chopped green onion and ginger slices.
working methods
1. Wash the fish and cut into pieces for later use.
2. Put a proper amount of cooking oil into the pot and turn on medium heat.
3. After the pot is hot, add ginger slices and saute until fragrant, add fish and fry until slightly yellow, and add appropriate amount of yellow wine, soy sauce and water to stew.
4. When the fish is slightly cooked, add appropriate amount of rice vinegar and sugar to continue stewing.
5 After the fish is cooked, collect the soup and add proper amount of monosodium glutamate, pepper and chopped green onion.
Second, fresh water fish with chopped peppers.
material
400 grams of chubby fish, 50 grams of chopped pepper, appropriate amount of ginger, garlic and chopped green onion.
working methods
1. Wash the fat fish and cut into pieces with a thickness of 1 cm.
2. Put chubby fish in a dish, add chopped pepper, ginger slices, garlic slices, salt, monosodium glutamate, pepper, yellow wine, sugar and cooking oil and marinate for 30 minutes.
3. Put a proper amount of water into the pot and bring it to a boil.
4. After the water boils, add the marinated fat fish and steam for 12 minutes. Take it out and sprinkle with chopped green onion.
Third, fish with Chinese sauerkraut
material
Ding Gui fish 1 contract 500g (freshwater fish such as grass carp, perch and silver carp can be used), pickled cabbage 1 50g, pickled pepper 30g (if you like spicy food, you can increase the dosage), 5 dried peppers, raw flour10g, and eggs10g.
working methods
1. After cleaning the fish, slice the fish and cut it into fillets. Add salt to the fillets and wrap them with egg white and starch. Put the fish head and bones in another bowl for use.
2. Wash sauerkraut and onion and cut into sections. Wash and slice ginger. Cut pickled peppers and dried peppers into sections.
3. Heat oil in the pot, add ginger slices and dried peppers and stir-fry until fragrant, then add pickled peppers and sauerkraut in turn, and stir-fry until fragrant.
4. Pour a proper amount of water into the pot, add salt and chicken essence to taste, then add fish head and fish bones, and cook for 5 minutes on high fire.
5. Add fish fillets with good pulp. Cook until the soup color and meat quality turn white (about 3 minutes), sprinkle with onion and a little pepper to taste.