On September 201August 18, Chinese Cuisine was officially released, and Zhenghe Tuan was rated as one of the top ten classic cuisines in Sichuan as "China vegetables".
Ingredients: river dumplings, ham, water mushroom. Salt, less wine, ginger, onion, clear soup, glutamic acid, pepper.
manufacturing method
Slaughter the fish, purify it, soak it in boiling water pot, soak it in cold water, then scrape off the film on the surface of the fish with a knife and put it obliquely on the side of the fish. Salt, Shaoxing wine and pepper are all good. Rub the fish evenly and add ginger, onion and wild boar. Ham and mushrooms are cut into pieces. Then, put the salted fish in the blood, put it in a steaming tray, insert the ham into a knife, add salt, less wine, ginger and onion, cover with clean oil, add soup and steam for about 30 minutes. Pick up clean oil, onion and ginger, and slide the fish into the fish dish. Put soup and steamed fish in a wok, bring to a boil, add spices and pepper and pour into a fish dish. Gingerbread is for eating.
The second method
1. Ingredients: Hetuan, ham, water mushroom. Salt, cooking wine, ginger, onion, clear soup, glutamic acid, pepper.
After washing the river group, there are 6 or 7 knives on both sides of the fish. Cook the barbecue with proper amount of salt.
2. Water-shaped slices, ham cut into 2 cm long diamond pieces.
Blood stains and steaming trays are covered with pickled fish.
4. Put the ham and mushroom paper into the fish, add salt, cooking wine, ginger, onion and transparent soup, cover with clean oil, and enter the cage for 30 minutes. Take out the clean oil, ginger, onion and shallow fish until smooth.
5. Add the wok to the original juice in the soup, steam the tray, cook the fragrance, add pepper and pour in the fish and vegetables. Ginger vinegar CD is coming soon.
Raw materials:
Xianhe group (1500g),1(250g), fish (200g), monosodium glutamate (2g), vinegar (30g), lard (5g), onion (15g) and ginger (30g).
Cooking method
1. Wash fish, remove phlegm and viscera, and wash. Every six knives are about 1 cm deep. Hand-caught fish is lifted in 80℃ hot water to remove blood, rinse mucus, rinse mucus, dry water, 3 g Sichuan salt, 20 g wine, 0.5 g pepper, 15 g ginger and onion.
2. Take the circle 10, color the pig, pour the fish into a smooth place, use various plant materials, and then steam it with a small fire. 3. Put the oxidized fish in a steaming pan, cover it with pig's net oil, add 250g of Qing Dynasty wine, take it out after steaming, choose pig's net oil, ginger and onion instead of onion, and slide the fish into the fish tray.
Put the wok on fire, add clear soup, then put it in a steamer to boil, add Chili powder and Sichuan salt 1 g, mix well, pour it on the board, and enclose the steamed fish flowers with fish.
3. Hezu has a strong smell of solar energy, so it is necessary to use boiling water to eliminate its smell before cooking.
4. Make clear soup. "Soup is the root of soup", delicate fish and fresh alcohol make the two complement each other, which can also reflect the delicious characteristics of this dish.
Fire is appropriate. First of all, I must put the fish in a cage and steam it over high fire. I can't flash in the middle. Secondly, the time must be accurate. Generally, it takes only half an hour to steam fish, and it takes 40 minutes for Hezu1000-1250g. Because of the lack of fire or fire, it will prevent fish from getting old.