Ingredients:
1 grass carp (700g),1/2 teaspoon (3g) pepper, 2 teaspoons (10ml) balsamic vinegar, 2 slices of ginger, 2 green onions, 1 teaspoon (5g) minced ginger, 1 teaspoon (5g) five-spice powder, 1/2 tablespoon (8ml) cooking wine, 2 teaspoons (10ml) soy sauce, 2 teaspoons (10g) white sugar, 220ml (50ml) oil. 2 teaspoons (10 milliliters) soy sauce, 2 teaspoons (10 grams) sugar, 220 milliliters (50 milliliters) oil
How to make this dish:
1. Wash the fish, cut the spine open with a sharp knife, and remove the two pieces of fillet, then place the fillet skin-side down on a chopping board, and slice it diagonally into thin slices of about 0.5 centimeters thick.
2. Place the fish fillets in a bowl, add the ginger, scallions and soy sauce (1 teaspoon, 5 milliliters), and marinate for 10 minutes.
3: Combine the cooking wine, sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) in a saucepan. Add 1 cup of water and simmer for 5 minutes, transfer to a bowl and set aside to cool.
4: Heat a deep fryer over high heat. When the oil reaches 80 degrees Fahrenheit (with visible smoke rising from the top of the oil), place the fish slices in the oil and gently slide them apart with chopsticks until the skin is lightly browned and the flesh is firm, then remove from the pan and drain.
5, again the pot of oil is hot, the fish fillets into the frying pan once more, with a leaky spoon or strainer out, while hot immediately into the seasoning bowl to absorb the flavor, placed for more than 15 minutes, can be eaten.
Chinese New Year recipes - yellow croaker
[Ingredients] yellow croaker (head and tail) 150 g vegetable oil 50 g sliced asparagus 5 g potherb mustard (salty) 5 g salt moderate amount of green onion 3 g wine moderate amount of ginger 3 g essence 1 g
[Method]
1. yellow croaker washed, cut the curved willow gravel on both sides, and then put it into the bowl of seasoning to absorb the flavor. Cut the front and back side of the curved willow leaf flower knife.
2. Wash and cut the potherb mustard into pieces, soak in water for a while, soak off some of the salty flavor, fish out, squeeze out the water.
3. frying pan on the fire, put vegetable oil, when the oil is hot sixty percent, put the ginger slightly fried, put the yellowtail fish, both sides fried to slightly yellow, cooking wine, cover slightly simmering, and immediately poured into the 300 grams of water, put on the scallion segments, cover the lid, and then simmering for 7-8 minutes, until the soup was milky white, the eyes of the fish was white, change the fire, pick up the scallion segments into the asparagus slices, potherb mustard, burned to the fish is cooked, add table salt, monosodium glutamate, start the pot, and then the fish is cooked, the fish is cooked. The fish and soup at the same time poured into a large bowl, sprinkled with green onion into.
Shredded Chicken Vermicelli
Ingredients:
River vermicelli 75 grams (about 2 taels), 50 grams of chicken offal (about 1 ? taels),
Bamboo shoots, carrots, barbecued pork 25 grams each (about 6 ? money), 3 mushrooms.
Seasoning:
1? teaspoons light soy sauce, 1 teaspoon each of sugar, ginger juice and cornstarch, 1 teaspoon wine, 1 tablespoon oil.
Thickening ingredients:
1 teaspoon each of sugar, sesame oil, 1 tablespoon each of light soy sauce and oil.
Cooking steps:
(1) Soften and shred the mushrooms.
(2) Shred chicken thighs and marinate with seasoning for a while.
(3) Peel and shred carrots.
(4) Shred both bamboo shoots and barbecued pork.
(5) Cut out the river noodle skin into rectangles about 8 centimeters long and 6 centimeters wide.