Barracuda has a high nutritional value, but if we want to enjoy its delicious food and give full play to its nutritional and health care functions, then we should also know some specific methods. The following methods of braising pike and burning pike are very simple, and they are very nutritious and delicious.

First of all, the practice of stewing barracuda

Ingredients: 2 barracuda (750g), a little onion, ginger and garlic.

Seasoning:

Braised sauce: 30ml soy sauce, 5 ml soy sauce vinegar12 tsp salt12 tsp sugar, 30ml cooking wine.

Method:

1. Remove scales and viscera from barracuda, wash it, cut it in half, cut it with a flower knife, control it to dry, and slice onion, ginger and garlic for later use.

2. Add the right amount of oil to the pot and heat it to 30% heat. Add barracuda and fry until golden on both sides.

3. Put the fried barracuda into the pot to make wine, pour in the braised sauce and sliced onions, ginger and garlic, boil over high fire, and then turn to low heat until the soup is dry.

Second, the practice of burning barracuda in sauce

1. Bean paste, soy sauce, salt, cooking wine, vinegar, monosodium glutamate, sugar and peanut oil.

2. Barracuda, onion, ginger, garlic (cut into sections for later use), dried pepper, pepper and coriander powder. Barracuda scraped the scales, cleaned the internal organs and cut the fish with a flower knife.

3. After the peanut oil is heated in the pot, add the onion, ginger, garlic, dried pepper and pepper and stir-fry for fragrance.

4. Add bean paste and a little soy sauce.

5. Add the right amount of cooking wine and sugar and mix well.

6. Barracuda in the pot

7. The water is less than half of the fish, and the fire turns to medium fire to continue stewing.

8. When the soup in the pot is thick, add a little salt, vinegar, monosodium glutamate and coriander.

Third, the practice of burning mullet with bean paste.

1. Fresh barracuda is peeled and laparotomy, viscera and gills are removed, washed and drained;

2. Slice onion, ginger and garlic for later use;

3. Cut the washed barracuda into large pieces for later use;

4. Cool the oil in the hot pot. When the oil is warm, add onion, ginger, garlic, star anise and red pepper and stir fry;

5. Add two spoonfuls of bean paste to stir fry, add cooking wine and a little sugar to cook;

6. Into the fish section, add the unheated water, boil over high fire, and turn to medium heat for stewing;

7. When the soup reaches one third, add a small amount of salt and open the pot to collect the juice;

8. Add monosodium glutamate, sprinkle with chopped green onion and parsley, and serve.