Ingredients: fish, pork, salad, oil, salt, vinegar, onion, ginger, pepper and cooking wine.
Stewed fish 1
1 Blanch the fish in boiling water, cool it in cold water, scrape off the floating skin with a knife, and diagonally cut a knife on the fish.
2 Put oil in the pot, stir-fry the meat slices, onion slices and ginger slices with a spoon, add the soup (chicken soup is ok, but it is meaningless to add some water), add pepper water, cooking wine, refined salt and monosodium glutamate, then put the fish in, and cook for about 0/5-20 minutes on low heat. Take out the onion slices and ginger slices without vinegar.
Demoli stewed fish
Ingredients: grass carp, herring or carp, one piece of marinated tofu, one handful of vermicelli, several pieces of Chinese cabbage, several pieces of pork belly, several pieces of hazelnut mill or mushrooms, and one or two potatoes.
Ingredients: two green peppers, dried red pepper (less spicy), one onion, one ginger, half garlic, salt, cooking wine, sugar, soy sauce, pepper, star anise and cinnamon.
Production method:
1, oil it. Wash fish, change knives, control water, control oil or fry for three or four minutes.
2. adjust the soup. Master the amount of salt according to your own taste; Cut the onion, don't chop it, it can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients into a cooking basin and stir well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use.
3. Stewed fish. After oiling the fish, pour off the excess oil, pour the prepared soup on the fish and add the pork belly; Add boiling water, the amount of which is less than the fish body and the side of a large spoon, and stew it with strong fire; Boil the water for three to five minutes, then simmer for 20 minutes. Be careful that the amount of water is not too small. First, the stew takes a long time. Second, vermicelli is needed later, and vermicelli can be used to drink water.
4. Feeding. After stewing the fish for about 25 minutes, add vermicelli, potato and hazelnut mill. Don't stick the vermicelli to the bottom of the pot to avoid sticking to the pot. 10 minutes later, add tofu and chopped Chinese cabbage. The whole cabbage can be put in. Turn off the fire in five or six minutes and take out the pot. Be sure to use a slightly larger basin to hold it, so that it is enough to eat.
Braised carp with glutinous rice
Delicious fish (12)
Material: one carp, glutinous rice 100g.
Seasoning: two slices of ginger, half a tablespoon of Shaoxing wine and salad oil, four cups of boiled water and a little refined salt.
Practice: ① Wash and dry the carp after cutting.
(2) Wash the glutinous rice, drip dry the water, add half a tablespoon of salad oil, remove it evenly, put it into the carp belly, and sew it tightly with a needle and thread to prevent the glutinous rice from flowing out.
③ Boil carp in boiling water for 1 min, then take out and drain.
④ Put carp, ginger and Shaoxing wine into a vessel, add four cups of boiling water, keep the fire for 40 minutes, and put salt when eating.
Stewed carp
Legend: Braised boiled red carp is a famous national dish in Wuyuan County. According to relevant investigations, this kind of fish was originally an ornamental fish in the palace of the Ming Dynasty. During the period of Zongshen Zhu Yijun, Yu Maoxue, a letter from Wuyuan Tuochuan, retired and returned to his hometown, giving him a pair of fresh fish. Shangshu then threw the fish into the pool and later reproduced. This fish is named for its wide back, small head, short tail and fat belly, just like a wallet on the dining table. According to the records of Weizhou 5a8, Wuyuan has been breeding marsupial red carp for more than 300 years. 1979, Hebao red carp was listed as an excellent carp variety in China. The fish has elegant shape, bright color, tender meat, delicious taste and rich nutrition. Braised "boiled red carp" is very famous in Jiangxi.
Features: Boiled carp stew. This dish has tender meat, clear and sticky soup color, mellow and delicious taste.
Technology: Slaughter the fish, remove scales and gills, take out internal organs and wash them. Put the fish on a plate, add bamboo shoots, ham slices, salt, monosodium glutamate, onion, ginger and wine, stew in a pot until cooked, and pour a little lard.
[Stewed fish 2]
Stewed fish 2
Stewed fish with apples
Ingredients: 2 apples, grass carp100g, lean meat150g, red dates10g, ginger10g, salt 8g, monosodium glutamate 2g, a little pepper 2g and Shaoxing wine 2g.
eating habits
1. Peel the apple, cut it into pieces, soak it in clear water, slaughter the grass carp and cut it into pieces, cut the lean meat into chunks, soak it in red dates, peel and slice the ginger.
2. Put oil in the wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup and stew on medium heat.
3. When the stew turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes.
Matters needing attention
Don't put down the seasoning too early when stewing, lest the soup turn white.
Stewed fish pieces
Ingredients: 200g clean fish, 3g coriander, 5g shredded onion, 30g peanut oil, 50g egg liquid, 3g refined salt, 2g monosodium glutamate, 0.5g cooking wine/kloc-5 ml pepper, 7ml rice vinegar, 50g onion, 5g ginger slices, 5g garlic cloves, 5g sesame oil and 50g broth.
Production process:
1. Replace the washed fish with domino pieces, put them in a large bowl and add cooking wine, monosodium glutamate, salt and sesame oil to taste. 2. Add starch to the egg liquid to make an egg paste. Mix the fish pieces into the egg paste.
3. Stir fry on a spoon, inject peanut oil and burn it to 70% heat, add fish pieces and fry until slightly yellow, and control the oil.
4. When the spoon is on fire, add broth, cooking wine, salt, monosodium glutamate and pepper to boil, add fish pieces, onions, ginger and garlic, then boil and simmer for 10 minute. Remove onion, ginger and garlic, pour vinegar and sesame oil into a large soup bowl, and sprinkle with shredded onion and coriander.
Flavor characteristics: white, salty, sour, fresh soup and tender fish. Note: After adding 15ml cooking wine, the lid must be covered. Adding pepper can also remove the fishy smell.