1, three cups of foot fish

Three cups of foot fish its flavor aroma and mellow, original flavor. Production method: the first foot fish chopped off the head, into the boiling water pot scalded for a moment and fished out, scrape the white membrane and mucus with water, with a knife along the back of the fish shell around the cut, take out the internal organs and wash, chopped into 2.5 cm square block. Then the foot fish into the mortar, put lard, soy sauce, sweet wine, onion knots, ginger, cover with a high fire after boiling, moved to a small fire, simmering until crispy, and then thickened on the high fire, take out the green onion knots, ginger, put monosodium glutamate, sprinkle pepper, dripping sesame oil on the plate that is complete.

2, three silk fish roll

Raw materials

net grass carp 250 grams. 50 grams of mushrooms, cooked ham 35 grams, cooked bamboo shoots 50 grams. 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of wine, 10 grams of cooked lard, 10 grams of green onion, 5 grams of ginger, 5 grams of ginger water, 5 grams of dry starch, 5 grams of wet starch.

Process

Slaughtered and cleaned grass carp, along the spine of the two slices of fish, take a piece of fish meat on the chopping board, diagonal blade into a butterfly slice of 12 slices of the knife, skin-side up on the chopping board, sprinkled with 5 grams of wine and ginger juice water. Sprinkle with 5g of the wine and the ginger juice. Pat each slice with the dry starch. Cut the ham, bamboo shoots and mushrooms into shreds slightly longer than the width of the fillets. Cut the green onions into equal lengths, place them neatly on top of the fillets, and tightly roll them into fish rolls. Take a waist plate, smear a layer of cooked lard, add a few drops of water, the fish rolls in neat rows in the disk, on the steamer with high fire steamed and removed, decant the original juice to be used. Casserole on medium heat, under the cooked lard burned to fifty percent hot (about 110 ℃), into the green onions, ginger, sautéed flavor, pouring the original juice and broth to boil, picking off the green onions, ginger, add salt, wine, monosodium glutamate, with wet starch thickening glass, under the cooked lard pushed evenly, poured in the fish rolls that is complete.

Features

The fish rolls are neat, tender meat, slippery mouth, mellow fragrance.

3, hand-torn squid

Materials: dried squid, oil, soy sauce, chili powder, cumin powder, pepper, oyster sauce

Practice:

1, first dried squid in hot water soak for five to eight minutes, rinse well, filtered water.

2, tear the squid into julienne strips, add oil, soy sauce, chili powder, cumin powder, pepper, oyster sauce, and scratch well.

3, put the mixed squid shreds into the microwave oven to bake for a minute, turn it over, and then bake for another minute, turn it over several times, baking, to their favorite hardness to determine.

4, mushroom wine sauce grilled salmon

Main ingredients: 3-4 pieces of salmon, butter, salad oil 2/3 tablespoon each, salt 1/4 teaspoon, a little pepper, 1 tomato (cut half moon).

Accessories: Mushroom Wine Sauce: 3/4 cup white wine, 1 tablespoon butter, 1 onion (small), 1/2 can mushrooms, 2 taels enoki mushrooms (about 80 grams), 1/2 cup stock, 2 tablespoons lemon juice, 1/4 teaspoon salt.

How to make:

1: Remove onion and chop, drain mushrooms and cut sides, cut off roots of enoki mushrooms and rinse.

2: Heat 1 tablespoon of butter, add onion, sauté over medium heat, add ? portion of white wine and sauté well.

3: Heat remaining butter, add mushrooms and enoki mushrooms, add lemon juice, ingredients in (2) and remaining mushroom wine sauce ingredients, and bring to a boil to make mushroom wine sauce.

4: Coat salmon evenly with salt and pepper, and sauté in salad oil until browned on both sides, until cooked through.

5. Serve the salmon on a platter, topped with the mushroom wine sauce. Garnish with tomato slices.

5, pickled fish

Raw materials: mackerel (grass carp) a, Sichuan pickled fish seasoning packet, pepper twenty, dry chili, wild pepper, garlic cloves, ginger a piece of green onion, cooking wine, salt, half of the egg white, a little cornstarch, salad oil three, a teaspoon of lard.

Steps:

1. Clean the fish, remove the head and tail, and then cut the fish into two halves, then, with a knife diagonally sliced the fish into fillets. Cut the bones into sections.

2. Ginger pat broken, and fish slices together into the porcelain pot poured into the cooking wine, egg white, green onions, starch with a hand grasp, code flavor. Garlic cut into garlic rice to be used, dried chili peppers deseeded and cut into segments.

3. Put the frying pan on the stove on fire, pour the salad oil into the pan and boil until fifty percent hot, put the garlic rice, sauerkraut over the oil, to be sauerkraut, garlic and rice stir fry, put the fish bones, stir fry! Add cold water, a teaspoon of cooking wine, wild peppercorns, peppercorns, dried chili peppers, and wait until the soup becomes milky white. Sprinkle a pinch of salt into the flavored fish fillets and scrub well, then pour them into the pot together. Cook until the fish slices change color, then add chicken essence, lard, pepper, and put into the soup bowl.

Note:

1. Fish fillets can not be sliced too thick, the egg white can not add a, starch can only be put a teaspoon, the fish fillets code flavor to the fish fillets do not stain the hands of the good, the cooking wine should not be put too much, two teaspoons will be enough.

2. Cooking fish must use cold soup, cold water, so that the fish do not have a fishy flavor, the soup color will be white;

3, under the fish fillets to micro-boil, too boil easily old, not boil the powder is easy to fall.

4, available bean sprouts bottom.

5, the water should be added once enough, not too much or too little, especially can not add the second water, the flavor will be much worse.

6, torch fish rolls (Hunan cuisine)

Raw materials: 500 grams of cinnamon fish meat, 50 grams of hairy yucca slices, hairy mushrooms 10, 50 grams of cooked ham, 25 grams of ginger in oil, egg white 1.

Seasoning: 1 tablespoon sugar, 3 teaspoons each of vinegar and soy sauce, green onion, cilantro, stock, cornstarch and sesame oil.

How to make it: ①Cut 500g of fish meat from the back of the guppy, and slice it into 7cm long and 5cm wide slices. The sub oil ginger, ham meat, mushrooms, yucca slices, green onions are cut into thin julienne, and then, one or two of each kind of mix on the fish slices, rolled into a fish roll. Paste the interface with cornstarch and place flat in a large porcelain dish. Beat the egg white in a bowl, whisk with chopsticks, then mix in the cornstarch and drizzle evenly over the fish rolls. Wash the cilantro. ② heat the pan, the oil to seven mature, the fish rolls one by one into the, with chopsticks, deep-fried, even the oil poured into the funnel, drain the oil. ③ soy sauce, sugar, vinegar, salt, monosodium glutamate, cornstarch in a bowl, plus the soup into a sauce. Then heat the frying pan, to seven mature, pour into the juice and cook, then pour into the fried fish rolls, stir fry for a few moments, drizzle with sesame oil, both sides of the parsley can be.

7, fish head jelly pot (Hunan specialties)

Materials: fish head (cut in half), cilantro, green onion (cut), ginger (sliced), garlic (sliced)

Seasoning: vegetable oil, soy sauce, soy sauce, cooking wine, salt, pepper (1 tsp.), sugar (? tsp.)

How to do it:

1, first with soy sauce, pepper and ? tbsp. Sugar marinate the fish in advance for about 20 minutes;

2. Add oil to the pan, put ginger and garlic slices, then put the fish head to fry through both sides, pour a spoonful of cooking wine, 1 spoonful of light soy sauce, salt, turn into a pot with a small bowl of half a bowl of water and green onion (if the oil is too much you can do without the water) for ten minutes can be; put the cilantro.