Fish, salt, cooking wine, ginger, onion, pepper, vinegar, spiced powder, monosodium glutamate, sesame oil, Chili powder, pepper powder, shallot and bamboo stick.

working methods

(1) Slaughter the fish, scrape off the scales, remove the internal organs, clean it, put it in a basin, add salt, cooking wine, pepper and vinegar, clean the mashed ginger and green onions, and mix well for 2 hours. Wash shallots and cut them into chopped green onions.

(2) String fish with bamboo sticks, brush them with sesame oil, put them in a baking tray, put them in an oven and bake them on low fire until the skin is crisp, brush them with sesame oil, stick them with pepper powder, monosodium glutamate, Chili powder and chopped green onion, then put them in the oven and bake them on low fire for 1 min, then take them out and eat them.

trait

Crispy and delicious, spicy and delicious. Materials:

Four fish, one onion, one dried red pepper, ginger, salt, vinegar, sugar, soy sauce, pepper and water starch.

Exercise:

1, fish scales, gills and internal organs, washed and drained.

2. Cut the onion into four sections, chop the ginger and shred the pepper.

3. Add salad oil to the pot, heat it, fry the fish until it is crisp, and take it out.

4. Fry the onion in hot oil for 30 seconds until it looks brown. Take it out for later use.

5. Leave the bottom oil in the pan, add shredded Chili and Jiang Mo and stir fry, then add appropriate amount of salt, soy sauce, vinegar, pepper and sugar, add fried fish and onion, and add two glasses of water.

6. After boiling, simmer with low fire until the juice is one third, add water starch to thicken, and then take out the ingredients: two fish, bean paste, pickled pepper, ginger sauce, minced garlic, chopped green onion, salt, cooking wine, sugar, vinegar and monosodium glutamate.

Make several cuts on the back and abdomen of the washed fish, season with salt and cooking wine, fry in 70% to 80% oil pan until light yellow, and serve.

Heat the base oil in a pan, add the bean paste, pickled pepper and minced garlic, stir-fry in Jiang Mo until the oil turns red, add the stock, and take out the residue after boiling.

Put the fish in the pot, add salt, sugar and vinegar, simmer for about 10 minutes, and then take out the fish.

Change the soup left in the pot into big fire, thicken it with chicken essence, vinegar and wet starch, sprinkle some chopped green onion, turn it over and pour it on the crucian carp.

Lotus red fish, fish, pepper, eggs, green onions, cooked and thin ham, ginger wine, chicken soup, refined salt, chicken oil and monosodium glutamate.

1. Remove scales, gills and viscera from the fish, wash it, obliquely cut the head and tail of the fish, put it in a plate with the fish, add Shaoxing wine and minced onion and ginger, steam it in a cage for 10 minute, take it out, without moving the head and tail, and remove the fish with a knife.

2. After the egg white is broken, add fish, chicken soup and fish soup, add salt, monosodium glutamate and pepper, stir well, put half of it in a soup bowl, steam it in a cage until it is half cooked, take it out, pour the other half on it, put it in a cage and steam it to get red hibiscus, and steam the head and tail at the same time.

3. Take out the hibiscus and the fish head and tail, put the two ends of the hibiscus on the head and tail respectively, make it into a fish shape, sprinkle with minced ham and chopped green onion, and pour with chicken oil.

Red fish should not be steamed for a long time, with 10 minutes as the degree. Steamed for too long, the meat will be tender and tender, not easy to separate, and the umami will be lost.

Crispy red fish crucian carp soaked in ginger soaked in green vegetables soy sauce soaked in red pepper minced garlic chopped green onion wet starch wake up rotten juice broth.

Vinegar boiled vegetable oil

(Cooking method)

1. Cut the washed fish three times on each side, drain the kimchi, cut it into 3.5 cm long filaments, soak it in red pepper, chop it, soak it in ginger and cut it into particles.

2. Put the wok on medium heat, and heat the cooked vegetable oil to 60% until the fish is fried in Huang Shi. Leave 50 grams of oil in the pot, add 5 grams of soaked red pepper, ginger and chopped green onion, stir-fry the sauce, then add the broth and put the fish in the soup. After the soup is boiled, move to low heat, add the soaked vegetables, cook for about 10 minutes (turn the fish once in the middle), and serve. Add vinegar and chopped green onion to the pot, hook it with wet starch and pour it on the fish.

(Process key)

1. When frying fish, the fire should not be too big and the oil should not be too much; Fish is pale yellow when fried.

2. If the red fish is not very big, pay special attention to the heat when cooking the fish, and don't be too big when cooking the fish.

3. Vegetable juice is more important than oil. It should be thin and black. Stems are used to soak vegetables instead of leaves.