First, steamed shad:
1, main ingredient: one or middle piece of shad.
2. Ingredients: yellow wine, monosodium glutamate, refined salt, scallion, shredded ginger, pig's net oil, magnolia slices, water-scented tea, ham slices and broth.
3. After the fish is slaughtered and washed, put it into a vessel, put all kinds of ingredients on the fish and wrap it with net oil. All kinds of condiments and broth are poured into it. Steam on fire for about 15 minutes. Dip in Jiang Mo and eat with vinegar. The remaining skeleton can be made into hot and sour soup with broth, vinegar and pepper.
Second, braised shad:
1, main ingredient: one shad
2. Ingredients: soy sauce, yellow wine, monosodium glutamate, sugar, onion, ginger slices and wet starch. vegetable oil
3. Practice: After the fish is slaughtered and washed, put it in a pot and fry it in hot oil. Add onion and ginger rice wine, cover and simmer, add soy sauce, sugar, monosodium glutamate and water, bring to a boil, turn to low heat 15 minutes, and thicken with wet starch. Take out the pot and put it on the plate.
Third, fermented shad
Eviscerate fresh shad (without descaling), clean, add appropriate amount of distiller's grains and cooked lard, add onion, ginger, ham slices and seasonings, and steam in a cage for 15 minutes.
After being released, the shad is full of fragrance, white in color, tender and delicious. 1April, 975 12 During the visit of President Kim Il Sung of the Democratic People's Republic of Korea to Nanjing, Zhangjiagang (Shazhou) shad was specially sent to Nanjing to entertain national guests.
Fourth, steamed shad with wine
Ingredients: 750g shad, liqueur 1 box, a little shredded onion and a little shredded red pepper.
Seasoning: monosodium glutamate, salt, Shaoxing wine and ginger juice.
Production method:
1, the mud carp is viscera-removed, and the scales are not removed, and it is marinated with salt, monosodium glutamate, Shaoxing wine and ginger juice 10 minutes or so.
2. Put the pickled shad on a plate, put the wine on the fish, steam it in a steamer for 8 minutes, take it out of the plate, and remove the shredded onion and red pepper.
Features: Full-bodied wine and fresh and tender fish.
Five, casseroles shad
Production process:
1. The shad wiped off the black membrane in the belly cavity, washed the blood stain, and cut it into two sections;
2. Slice the ham for later use;
3. Put the wok on a strong fire, put vegetable oil in it, heat it to 50% or 60%, and fry the fish skin slightly downwards;
4. Cook 500 ml of yellow rice wine, vinegar, soy sauce and water, and put it into a casserole after boiling;
5. Add refined salt, onion (cut into pieces), ginger (sliced) and ham (sliced), cover the pot, and simmer on a charcoal fire in an air furnace to keep the soup noodles bubbling occasionally. When the soup is thick, remove the onion and ginger slices.
Process tips:
1. The subcutaneous fat of shad is rich, so it is unnecessary to scale;
2. You must use a casserole and simmer it slowly, which is the authentic flavor.