Raw materials/seasonings]

Raw materials: live fish

Ingredients: fat and thin diced pork, hairy diced shiitake mushrooms

Seasonings: salad oil, bean paste, chopped scallions, minced ginger and garlic, soy sauce, sugar, vinegar, cooking wine, broth, water starch, monosodium glutamate (MSG)

[Production process]

Production:

Production:

This is the first time that I've seen a fish in the past, but it is not the only thing that I can say about this fish. p>1. Fish rinse blood, control dry, fish body on both sides of a few cuts. Put the pan hot, pour salad oil. Boil the oil and fry the fish, see the fish meat rolled edges, fish out.

2. pot to leave some oil, under the diced meat fried, add bean paste stir-fry, see the oil turned red when adding mushrooms and some onions, ginger, garlic fried, the broth poured in. Put some soy sauce, vinegar, cooking wine, put in the fried fish, taste and fish out of the plate

3. Add monosodium glutamate to the pot. Thicken the sauce with water starch and pour it over the fish, sprinkle the rest of the scallions on it

Special care: rub the bottom of the pot with ginger, and it will not be easy to stick to the pot when frying the fish.

Two, cassoulet

1. chop the fish into small pieces (each piece is a little larger than a walnut, not too small, too small, too small the finished product out of the too broken).

2. Make the batter (put a little flour, a little cornstarch, one to two eggs, add water and mix. If you don't like it,

bothersome, just the flour paste can also be).

3. Fish pieces coated with the batter into the frying pan (more oil, frying once, all fried, and then over the oil again on

color, so that the finished product out of the bright colors).

4. will be fried fish pieces of code to a medium-sized bowl, the top of a pepper, a section of green onions, two pieces of ginger, a little seasoning

point, pouring the pre-boiled salt and wine broth, soup than the bowl edge of the short on the point (there is no broth on the use of

wine, salt. Salt. Soy sauce and a little seasoning water can also be). Finally put in the steamer to steam for about an hour and a half, if it is high

pressure pot, just 40 minutes.

5. Steam well removed, pick off the pepper and other ingredients, inverted into a bowl, it is done.

Features: very flaky,, wrapped in fish outside the paste is particularly delicious.

Three, home cooking - braised fish

Raw materials: yellow croaker, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate (MSG), onion, ginger and garlic, broth, lard, sesame oil, anise, wet starch.

Making:

(1) Clean the fish, cut on the diagonal knife, fat and lean pork, bamboo shoots cut into 6 cm long strips, green onion and ginger cut into pieces. Garlic sliced.

(2) frying pan put peanut oil, burn to eighty percent heat, the fish will be put into the oil and fried until golden brown fish out.

(3) frying pan put lard, burned to sixty percent heat, into the star anise slightly fried, that is, into the onion, ginger and garlic fat meat slices. Bamboo shoots slices stir-fry. Then cook soy sauce, cooking wine, broth, after boiling into the fish, with a slight fire for 15 minutes, the remaining one-third of the soup, put monosodium glutamate, wet starch thickening, the juice is thick when drizzled with sesame oil, into the dish.

Features: fish taste tender and salty, color and lustre red hair