Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 25g, cooking wine 15g, monosodium glutamate 3g, pepper 2g, shredded ginger 15g, shredded onion 15g, onion ginger.
The production process is 1. After the grass carp is slaughtered, clean the cavity, remove phosphorus, remove gills and wash the fish. Put the fish in the pot, add the onion, ginger and water and cook for about 15 minutes. When it is cooked, it is taken out and put in a fish plate. 2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code onions and shredded ginger, and marinate with soy sauce. 3. Heat sesame oil in the pot and pour it on the fish.
Shawo fish head
Features: Delicious, tender and smooth, with endless aftertaste. It is an excellent tonic, especially suitable for autumn and winter.
Ingredients: fish head, that is, chubby fish about 2 kg.
Practice: Cook it in the sand nest at a high temperature of 200℃, decorate it with green and red peppers, and season it with special spices. The aroma is overflowing.
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Shawo Chili sauce fish head pot
Ingredients: a big fish head (about 1000g).
4 slices of onion and garlic, green pepper 1, ginger 20g (minced), onion 20g, coriander 1.
8g of seasoned chicken powder, 20g of oyster sauce, 20g of fresh dew, 40g of black pepper juice, 0g of peanut butter10g, 0g of eagle millet powder10g, 3g of sesame oil, 3g of pepper, 20g of Shaoxing wine, 8g of refined salt and 2g of sugar.
System:
1) First, rinse the big fish head, open the edge and coat it with a little salt, Le Jia chicken powder and a little eagle corn powder.
2) fully heat the sand nest and adjust the casserole sauce for later use.
3) Add a little oil to the fish head, stir-fry the fish head until fragrant, then add the clay pot sauce and stir-fry, add a little oil while frying, then add the coriander and pour the cooking wine.
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Fort Guo Tau Wan Yue
Material: 1 fish head
1 piece of vermicelli
3 slices of ginger
1 garlic
1 egg
Two mushrooms
6-8 bean sprouts
1/2 broccoli
Seasoning: 1 tablespoon bean paste.
A little salt and a little soy sauce each.
Method: (1) Soak vermicelli and shiitake mushrooms and cut them into small pieces for later use.
(2) Cut the fish head in half, marinate it with a little soy sauce, wine and pepper, dip it in eggs and corn flour, and then fry it in a wok until golden brown.
Color.
(3) Cook the broccoli and scoop it up, then put the tofu and vermicelli into the soup and cook for about one minute.
(4) Retell the fish head, add three spoonfuls of water and seasoning, and marinate for one minute.
(5) Put the broccoli, vermicelli and tofu into the bottom of the casserole, then add the fish head and stew for two to three minutes.
Note: (1) If you think the fried fish head is too greasy, you can reduce the amount of oil and fry it until it is golden yellow, but the color will be slightly uneven.
fish sauce/gravy
It is a special flavor created by Sichuan chefs. Although there is no fish in the dish, it smells like fish.
Specifically, prepare seasonings in advance, namely soy sauce 15g, rice vinegar 10g, cooking wine 10g, sugar 20g, minced onion and ginger 10g, garlic cut into two small pieces, monosodium glutamate 10g and wet starch 10g. Before cooking, fish out the oily raw materials, leave some base oil in the pot, fry the dried Chili shreds until cooked, then pour the fish sauce, fry until it is thick, immediately add the slippery ingredients, stir well, and pour the bright oil out of the pot.
The practice of "miscellaneous fish pot" in eastern Guangdong (any kind of fish can be used, preferably small strips of marine fish);
Ingredients: miscellaneous fish, fat pork, shredded ginger, bean paste (Puning bean paste is the best), and onion.
Production: put the casserole on the stove, fire, cut the fat pork into strips, spread it on the bottom of the casserole, sprinkle with shredded ginger, stir-fry for one or two minutes, then add the washed and drained fish, pour in the bean paste, add water, cook for 10 minutes on medium fire, uncover the casserole, add the onion, cover it, and turn off the fire after two minutes to get the delicious "miscellaneous fish casserole". (If you are not afraid of spicy food, you can add some shredded red pepper. )