working methods

1. Wash the blackened surface of meat and fish with baking soda, soak some salt in warm water, then cut into pieces, add cooking wine, and add some peppers to spicy food and steam together.

1. Wash the salted fish, cut into pieces, and put them on a plate.

2, pot fire, stir-fry the lobster sauce, add cooking wine and monosodium glutamate, pour it on the marinated fish, sprinkle with onion, ginger and dried Chili, and steam for 25 minutes.

Deep-sea snakehead 1 sea bass 1 auxiliary materials: Chili noodles, pepper powder, aniseed powder, salt, high-grade liquor, onion, ginger, garlic, red pepper and fermented soybean.

Production steps

1. 1 deep-sea snakehead and 1 sea bass.

2. Zanthoxylum bungeanum noodles, Zanthoxylum bungeanum powder, aniseed powder, salt and high-alcohol liquor are mixed according to the ratio of1:1:2.

3. Cut the fish from the belly of the fish, and sprinkle it with high-alcohol for pickling 10 minute, which can better remove the fishy smell of the fish.

After marinating for 4. 10 minutes, spread the mixture evenly on the fish.

5. Wrap it in plastic wrap and put it in the refrigerator for 48 hours. After 48 hours, hang the fish in a dry and ventilated place, air dry and put it in the refrigerator.

6. Soak the salted fish in cold water for 10 hour, and then soak the fish until soft.

7. Cut the soaked preserved fish into large pieces.

8. Add oil to the pot. Stir-fry the onion, ginger, garlic and red pepper in the pot, stir-fry until fragrant, and then pour in 2 spoons of lobster sauce and stir-fry.

9. When the lobster sauce is fried with red oil and fragrance, put the marinated fish pieces into the pot and stir fry over low heat.

10. After frying for 2-3 minutes, put the fried preserved fish fillet in a bowl, wrap it with plastic wrap and put it in a steamer. After the steamer is boiled, steam the fish in the steamer for 20 minutes.

1 pumpkin, 30g dried carp and10g diced pumpkin.

Practice: cut off the cover at pumpkin 1/3 and take out the inner pulp. Soak the pickled carp in clear water until the salty taste is moderate. Wash and cut into pieces, put them into pumpkin cups together with the pumpkin pieces, and steam them on the pot. Preserved fish, smoked fish or preserved meat and preserved meat are all suitable for steaming with pumpkin.