● Head and tail of herring: the fish head is cut into two pieces, and each piece is cut into 5 pieces (1 skull, 2 offal and 1 steak), and the fish tail (splashing water) is cut into 5-6 strips with a thickness of .6-.7 cm. The oil pan is heated to 7% heat, and the onion is put into the pan to saute until fragrant, and then pushed into the head and tail pan to fry slightly. Sprinkle with yellow rice wine, cover and stew, add white soup and rice wine, boil, switch to medium fire or simmer until the skin on the fish head is fat; Then roll it with high heat, pour in wet starch, spread it into a thin paste, pour in proper amount of lard to make it even, add green garlic, and put it in a pot. The cooking methods of braising in soy sauce, throwing water, grilling and belly are basically the same.

● Braised rolls: Black herring intestines are rich in unsaturated fatty acids, which are the matrix of brain cells (about 6%), the cornerstone of intelligent mind, and can also reduce the incidence of cholesterol and cerebral hemorrhage. Therefore, it is a wonderful food for Xian Yi, old and young. The method is to remove gall bladder, take out the complete fish intestines, cut them along the length, put them in water, tear off the casings, wash them, drain them, and cut them into 3cm lengths. Then push the fish intestines, sprinkle with yellow wine for a little stew, then use high heat, roll a little starch, mix well, add a little lard, mix slightly, remove the onion knots and add green garlic.

● Fried fish fillets: The fried fish fillets in Tiaodingji are elegant without lard: marinate the fish fillets with soy sauce, add bean flour and egg white, stir-fry in an oil pan, add winter bamboo shoots, mushrooms or celery stalks, and add onions and peppers.

● Smoked fish: Slice the middle part of herring obliquely every 6 ~ 7 cm, add soy sauce and yellow wine and mix well, put the fish pieces in a hot oil pan, fry them repeatedly until golden brown, and then take them out; While frying fish, heat the pan with oil, add onion, ginger and fennel, fry until fragrant, add white soup, soy sauce, white sugar, yellow wine and monosodium glutamate, roll until the brine is thick and fat, pour into a plate, put the fried fish pieces in the heat, roll evenly and cut into pieces. Some people say that "the herring gives three gifts, and the beauty is better than a hundred treasures", but in fact, it can be continued with eight characters: "strengthening the body and preventing diseases, and adding intelligence to the mind"!

1. Besides protein and fat, herring is also rich in trace elements such as selenium and iodine, so it has anti-aging and anticancer effects;

2. Fish is rich in nucleic acid, which is necessary for human cells. Nucleic acid food can delay aging and assist the treatment of diseases.

editing this paragraph is suitable for people

the general population can eat it

1. It is suitable for people with edema, hepatitis, nephritis and beriberi. Suitable for people with spleen and stomach weakness, qi and blood deficiency and malnutrition; Suitable for people with hyperlipidemia, hypercholesterolemia and arteriosclerosis.

2. people with spleen and stomach heat should not eat it, and those with pruritic dermatosis, internal heat, urticaria and tinea should not eat it.

Edit this paragraph.

Black herring should not eat with plums; Black herring should not be fried in beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.

Edit the cooking instructions in this paragraph

1. Black herring can be braised, dry-roasted, stewed, sweet and sour, cut into sections and smoked, or processed into strips, slices and pieces to make various dishes;

2. Tips for cleaning up herring: Hold the knife in your right hand, hold the fish's head with your left hand, scrape the scales from the tail to the head with the knife, then dig out the gills with your right thumb and forefinger, cut open the abdomen from the mouth of herring to the umbilicus with scissors, dig out the internal organs, rinse it with water, scrape the black membrane on the abdomen with a knife, and then rinse it off.

the method of radish vinegar fish introduces the cuisine and its efficacy in detail: malnutrition recipe of Shanghai cuisine

taste: sour and sweet technology: braised radish vinegar fish

making materials:

main ingredients: herring 2g, white radish 1g

auxiliary materials: starch (broad bean) 1g

seasoning: monosodium glutamate 1g. Lard (refined) 3g, sugar 15g

Characteristics of radish vinegar fish:

The color of the dish is bordeaux, salty and sweet, sweet and sour, and the fish is fresh and tender, light and refreshing.

Teach you how to make radish vinegar fish, how to make radish vinegar fish

1. Slaughter and clean herring, take its middle section and cut it into 4 cm long strips;

2. Wash and peel the white radish, cut it into 4cm-long and 1cm-wide strips, blanch it in boiling water until it is half-cooked, take it out and drain it;

3. Heat a wok over a high fire, pour it out with an oily pan, add cooked lard to heat it, stir-fry chopped green onion and Jiang Mo, then add fish pieces for a little frying, shake the wok, add 15ml of yellow wine, soy sauce, sugar, radish and boiled water, and bake;

4. After boiling, cover it, switch to low fire for about 5 minutes. When the fish soup is thick, switch to high fire, gently push it with a spoon, add monosodium glutamate and rice vinegar, thicken it with water starch, turn over the pan, pour in sesame oil, sprinkle with pepper, and serve.

Tips for making radish vinegar fish:

Don't fry the fish pieces in yellow and hard, cook them with radish until soft, and wrap them with water starch to make them bright and sticky.

the method of spicy salted fish introduces the cuisine and its function in detail: indigestion recipe of Jiangxi cuisine, spleen-invigorating and appetizing recipe

taste: spicy technology: stir-fried spicy salted fish

ingredients: herring 1g

accessories: pepper (red and sharp) 25g

seasoning: salt 15g, monosodium glutamate.

Teach you how to make spicy salted fish, how to make spicy salted fish

1. Wash herring, cut it into pieces 3 cm square, add salt and yellow wine, mix well, put it in a covered basin, and take it out after 48 hours;

2. Wash the salted fish pieces to remove the salty taste on the surface and drain the water;

3. Add oil into the pan, when it is heated to 6%, add fish pieces, fry until golden brown, and pour the oil into the colander to drain the oil;

4. remove the pedicels and seeds of red pepper, wash and cut into filaments;

5. Wash garlic and ginger, chop garlic into pieces and cut ginger into filaments;

6. put a proper amount of oil in the pot, stir-fry shredded red pepper, garlic and shredded ginger in the pot;

7. after frying, add a little soy sauce, yellow wine and monosodium glutamate, and quickly stir-fry the fried fish pieces in the pan, so that the soup is completely wrapped on the fish pieces, and then take the pan and put it on the plate.

Tips for making spicy salted fish:

1. When frying fish pieces, the oil should be slightly hot, and the raw materials should not be too much in the pot to avoid touching the pot;

2. when stir-frying, the speed should be fast, so as not to peel the fish;

3. Because of the frying process, 5g of rapeseed oil should be prepared.

the method of frying fish and beans introduces the cuisine and its function in detail: Jiangxi cuisine

taste: salty flavor technology: stir-frying

making materials of fried fish and beans:

main ingredients: 35g of herring

auxiliary materials: 1g of peas, 1g of straw mushrooms, 1g of ham and 25g of egg white

seasoning:

Teach you how to cook fried fish and beans, how to cook fried fish and beans

1. Slaughter herring, remove scales, fins, gills and internal organs, and cut the fish into cubes with a length and a width of 1.2 cm each;

2. Put the diced fish into a bowl, add a little refined salt, egg white, 5g cooking wine and 1g wet starch, and grab them evenly for later use;

3. Boil peas with boiling water, soak them in cold water for a while and pick them up;

4. Straw mushrooms are pedicled, washed and cut into granules for later use;

5. Remove the roots from the shallots, and cut the shallots into granules;

6. cut the cooked ham into granules for later use;

7. Heat the wok on a high fire, add cooked lard, and when it is 4% hot, put the diced fish in oil for a while until it is cooked, and pour it into a colander to drain the oil;

8. Leave 1 grams of oil in the pot to ignite, add onion, ginger, straw mushroom, ham and green beans, stir-fry a little, add appropriate amount of broth, add refined salt, monosodium glutamate and cooking wine, pour in diced fish, thicken it with wet starch, turn it over a few times, sprinkle ham, and serve.

The key points of making fried fish and beans are as follows:

1. The fish is moist and tender, and the sizing should be slightly thicker;

2. When frying the oil, the oil temperature is 2% to 3% hot, and the diced fish is put in;

3. Oil must be clean;

4. Because of the frying process, 6g cooked lard should be prepared.

the method of frying shredded fish introduces the cuisine and its function in detail: Jiangxi cuisine for the elderly, indigestion recipe, spleen-strengthening and appetizing recipe

taste: salty and savory technology: braised

Fried shredded fish's making material:

main ingredient: 4g of herring

auxiliary materials: 75g of pork (lean), 6g of chives and 1g of mushrooms (fresh).

Teach you how to make fried fish shreds, how to make fried fish shreds

1. Slaughter herring, clean it, chop the clean fish into minced meat, add 7 grams of refined salt, and make two fish balls;

2. Grind and sieve the dry starch, spread it on the anvil, roll the fish balls, soak the dry starch evenly, and pat them into thin fish cakes by hand;

3. Boil the water in the pot, put the fish cake in the boiling water pot, cook it and pick it up, then rinse it with cold water to wash the starch;

4. The fish cake washed with starch is cut into 6 cm long and .6 cm wide silk for later use;

5. Wash the lean pork and cut it into shreds;

6. remove the stems of the mushrooms, wash them and cut them into shreds;

7. Wash ginger and cut it into shreds;

8. Remove the pedicels and seeds of red pepper, wash and cut into shreds;

9. Wash leek flowers and cut them into 3 cm long sections;

1. Heat the wok on a high fire, scoop in the cooked oil and stir-fry the shredded pork;

11. Stir-fry shredded pork, then stir-fry chopped chives, shredded mushrooms, shredded ginger and shredded peppers for several times, add refined salt, soy sauce, monosodium glutamate and cooking wine, pour shredded fish and bring to a boil, turn the wok over and mix well, and serve.

Tips for making fried shredded fish:

1. All kinds of shredded fish should be uniform, otherwise the dishes will be messy;

2. When fishing, the fire should not be too big, and the movement should be light to prevent it from loosening;

3. Because of the process of rolling the fish balls into thin fish cakes, it is necessary to prepare 2 grams of dry starch.