Braised snapper with garlic and black bean sauce
material
A few bream, 6 grams of lobster sauce, 3-4 cloves of garlic, ginger 1 piece, onion 1 piece.
working methods
1. Wash and drain the bream; Crush garlic and peel it, and chop it into minced garlic with washed lobster sauce and shredded ginger; Heat the oil pan until the oil is hot, add the dried fish and fry until golden brown.
2. Turn over and continue to fry until the other side is golden.
3. Spread garlic and black bean sauce on the fish, and pour in 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp salt and 1/2 tbsp white wine.
4. Add less than half the water of the fish. When the fire boils, turn to low heat and cook until the sauce is thick. Sprinkle with chopped green onion.
Practice 2, sweet and sour bream
material
Fresh bream, ginger, pepper, onion, garlic, cooking wine, sugar, vinegar, soy sauce, soy sauce, water, starch.
working methods
1: After the flat fish is slaughtered and cleaned, cut the flowers on both sides, sprinkle appropriate amount of ginger slices, pepper, chopped green onion and cooking wine for curing 10- 15 minutes;
2: Sugar, vinegar, soy sauce and soy sauce are added with 60-70 ml of water according to the ratio of 2:1:1,and stirred evenly to form sweet and sour juice;
3: Add an appropriate amount of oil to the pot, heat it, put it in flat fish and fry it on both sides until golden brown, then remove and drain the oil;
4: Leave a little base oil in the pot, add ginger slices and onion and garlic until fragrant, and carefully pour in sweet and sour juice;
5: Add appropriate amount of dilute starch and mix well;
6: Add the fried flat fish, bring to a boil with high fire, stew for about 10 minute with medium and small fire, and then turn to high fire to collect thick soup.
Method 3: Braised bream with incense.
material
Bream, ginger, onion, garlic, salt, red pepper, yellow wine, soy sauce.
working methods
1, clean the abdominal cavity of bream. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish! Cut the knives on both sides of the fish ―― it's easier to taste! Because the fish is very small, there is no need to go through it. You can use three knives to cut the meat ― be careful to cut the meat obliquely, not straight!
2, sprinkle some salt evenly on both sides of the fish, evenly in the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping flour, I think it destroys the taste of fish skin!
3. Put the prepared fish on a plate, with shredded ginger, garlic slices, dried peppers and some green onions! Several colors look good together.
4, from the pot, after the oil burns blue smoke, add onion, garlic, red pepper and stir fry, the fire can not be too big, mainly to stir fry the fragrance. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to the red pepper not to fry black, which is not good.
5. Look! Use the remaining oil to fry fish! The oil temperature is 6 minutes. Just light yellow on both sides, or slightly fried! ! Be careful when turning the fish. If you break it, you will break the pot.
6. Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and dye!
7. Add the ingredients in front and burn them together. Put a little salt in the soup, consider the amount, because soy sauce is also salty, and then add the sauce, including the fish itself and the taste! Keep pouring the juice on the fish to ensure uniform heating!
8. Add a spoonful of Pixian bean paste, which is something I like very much ~ ~ My hometown basically uses homemade red pepper paste!
9, burn for a while, the fish is cooked, and it is easy to destroy the shape after a long time! Now put the fish on the plate and sprinkle with onion leaves.
10, there is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian food, mix the starch at the bottom of a bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!
1 1, the last process-pour the soup! The amount of juice is controlled by yourself. If it is too dry, it will be tasteless if it is too much! It's done. Looks good