There is a saying that generalizes the parts of fish that are good to eat: the head of the male fish, the tail of the grass fish, chub carp belly carp mouth. That is to say, male fish (some places called big head fish) is the most delicious place is the head, Xiang cuisine in the chopped pepper fish head, appetizing fish head is very famous; grass carp is the most delicious place is the tail, the meat is the most tender; chain fish belly needless to say (as if all the fish belly is delicious, heh); the southern carp is too small, that small mouth often do not feel out of the flavor

White pouring male fish head

White pouring male fish head

Main ingredients: Poyang Lake fish head (half) about 2000 grams

Applications: 100 grams of vegetable gall bladder, 100 grams of taro knot, 10 grams of ginger, 100 grams of homemade chili pepper, 10 grams of garlic

Seasonings: 3 grams of chicken juice, 3 grams of abalone juice, 3 grams of steamed fish soy sauce, 10 grams of vinegar, 5 grams of sesame oil, 5 grams of garlic sauce, 5 grams of sugar, 10 grams of refined oil, 3 grams of monosodium glutamate (MSG), 5 grams of refined salt, 2 grams of chicken powder

Method: 1, the fish head cleaned, hit the cross knife, ginger slices, scallion knots, on the fish head, on the cage steaming for 12 minutes, the fish head is cooked, removed from the plate, vegetable gall blanching, taro knot blanching around the edge;

2, frying pan on the fire, down into the refined oil, and then transferred to the garlic sauce, ginger to stir-fry, and then into the chicken sauce, abalone juice, fish steam soy sauce, Sugar, vinegar, salt, monosodium glutamate (MSG), chicken powder, fresh soup, homemade chili pepper, and pour it on the fish head.

Features: tender fish, nutritious, eaten for a long time, the Department of Jiujiang's traditional dishes

Dish name braised paddle water

Cuisine Shanghai

Features Famous Shanghai-style dishes. It is made by braising the tail of a mackerel. This is a very delicate dish, and it is very difficult to turn the fish tail over and over again.

Raw materials

Grass carp tail 500 grams of shredded garlic, sugar, starch 5 grams each, 50 grams of soy sauce, 4 grams of ginger, sesame oil, pepper, 2 grams of wine, 3 grams of salt 80 grams of oil

Production

Grass carp tail washed, chased and dissected into 4 small segments, marinated in soy sauce, sugar for 3 minutes to be used; the pot of boiling oil, add onion, ginger, and marinated fish, fish, quickly turned over, with wine, sugar into the fish. turn over, with wine, sugar into the pot to cook until the fish is cooked, add water with starch,

from the periphery of the pot drizzle down thickening, and then drizzle some sesame oil can be up, serving plate sprinkled with shredded green garlic on top can be.

Chub belly really can not find, please refer to the chub practice

Chopped pepper steamed fish mouth

Main ingredients: carp mouth 12.

The ingredients: 150 grams of chopped pepper.

Seasoning: 100 grams of lard, 2 grams of monosodium glutamate, 25 grams of oyster sauce, 10 grams of cooking wine, 5 grams of ginger, garlic seeds, 15 grams of green onions, 3 grams of sesame oil.

Second, the method

1, the mouth of the fish washed and gill removal, marinated in green onion (10 grams), ginger, cooking wine juice for 30 minutes; garlic seeds minced, 5 grams of green onion cut flowers.

2, chopped chili, monosodium glutamate, oyster sauce, lard, minced garlic into juice.

3, the marinated fish mouth into the plate, and then the flavored chopped chili pepper sauce evenly sprinkled on the mouth of the fish, on the high fire steaming for 8 minutes, take out sprinkled with green onions, dripping sesame oil that is completed.

Three features

Red color, soft and smooth texture, fresh flavor.