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How to Make Gui Fish
Guillow fish is suitable for people with weak physique, weak labor and winnings, weak spleen and stomach qi, unappetizing diet and malnutrition. Below I share with you a complete list of gui fish practices.

A mandarin duck guppy practice

Ingredients

750 grams of live guppy, 500 grams of gogglefish gelatin, 500 grams of meat stuffing, 50 grams of vegetable core. Seasonings sweet and sour sauce 100 grams, 100 grams of lime juice, 1000 grams of peanut oil, 10 grams of wet starch, 5 grams of salt, 5 grams of monosodium glutamate, 15 grams of ginger juice, 30 grams of dry starch.

Practice

1, guppy slaughtered, scaled, gill removal, head, tail cut off and ready to go, along the middle bone of the fish meat complete slice down, cut into long, wide each 6 cm, 0.5 cm thick slices, with salt, MSG, ginger sauce code flavor marinade for 15 minutes.

2, half of the fish slices wrapped in the middle of the eye fish glue made of rolls, with 5 grams of starch to seal, the other half of the fish slices wrapped in the middle of the meat mixture made of rolls, also with 5 grams of starch to seal.

3, peanut oil poured into the pot, burned on high heat until 60% hot, were put into the two fish rolls on low heat dip frying for 5 minutes, until the fish rolls were golden brown when removed from the plate; fish head from the middle of the chopping, the fish head, fish tail patted on the 20 grams of dry starch into the peanut oil burned to sixty percent of the heat of the small fire dipping fried for 3 minutes after the pot, placed in the plate at the end of the two; vegetable core was washed into the boiling water in the boiler on high heat for 1 minute! The first thing you need to do is to take out the water and put it on a plate.

4, the pan into the sweet and sour sauce and lemon juice, high heat and heat into 5 grams of wet starch thickening, and then out of the pan, respectively, drizzled on the two kinds of fish rolls can be.

Tips

Characteristics

Crispy outside and tender inside, beautiful shape.

Second, braised cinnamon fish

Ingredients

cinnamon fish, green peppers, sesame seeds, vinegar, black bean sauce, oil, cornstarch, garlic, onion and ginger, cooking wine, sesame oil

Practice

1, the cinnamon fish cleaned, green peppers cleaned and cut into rings spare;

2, the pot of oil, heating will be gui fish into the pot, both sides of the fried to slightly yellow, ride out for use;

3, the pot of oil, put garlic, onion and ginger, green pepper stir-fry;

4, will be gui fish into the pot, add steamed fish soy sauce, cooking oil, cooking wine to add a little water, small fire juicing;

After the soup thickened, add a little vinegar;

5, start the pot! After a few drops of sesame oil.

3. Steamed Gui Fish

Ingredients

1 Gui Fish (Mandarin Fish, Gui Hua Fish), about 600 grams, 4 slices of ginger, 2 green onions, 1 coriander, a little pepper, peanut oil 1 tablespoon

Steamed Fish Soy Sauce Ingredients: 1 tablespoon soy sauce, 1 tablespoon of fish sauce, 1 ? tablespoons of sugar

Steamed Fish Soy Sauce Ingredients: 1 tablespoon soy sauce, 1 tablespoon of fish sauce, 1 ? tablespoon of sugar

Directions

1. Cut off the old leaves of green onion, wash it, take one and cut it into two pieces, and shred the other one, set aside. Wash and drain the scented leaves.

2. Gui fish dissected, put on a shallow plate. Under the fish body pad ginger 2?3 slices and long green onions, another two slices of ginger on the fish surface.

3. Steam the fish soy sauce and other ingredients and mix, add two tablespoons of water, boil standby.

4. Take a steamer or a Chinese pot, fill it with water and bring it to a boil, then steam the fish over high heat for about 7 minutes. Remove the fish from the steamer when it is cooked, pour off the steamed fish juice, discard the ginger and scallions, and pour on the steamed fish soy sauce.

5. Put shredded green onion and cilantro on the fish and sprinkle with pepper.

6. A tablespoon of oil in a pot, boil and pour on the fish, you can eat.

Four, squirrel guppy practice

Ingredients

guppy, dry starch, tomato paste, fresh broth, sugar, balsamic vinegar, wine, salt, minced garlic cloves, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil

Practice

1. Guppy scales and gills, disemboweled to remove the innards and washed and drained

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2. Wash all ingredients and set aside

3. Hold the fish with a rag in one hand and cut off the head

4. Hold the fish with one hand and slice the fish against the bone with a fast knife, pay attention to the tail here and don't cut off the open, turn over and then slice open the other piece of fish, then slice the fish belly here with the thorns

5. Cut off the two pieces of fish, skin side down on the fish first Cut straight knife, and then cut diagonal knife, deep to the fish skin into a diamond-shaped knife pattern

6. with cooking wine, salt were smeared on the fish head and fish

7. and then rolled on the dry cornstarch, hand picked up the fish tail shake off the remaining powder

8. frying pan over high heat and then the oil, when it burns to eighty percent heat, the first hand upside down to pick up the tail of the fish, the hot oil in the pan from the top to the bottom of a large spoon pocket poured in the fish (which can cut the fish cut knife, and then cut the fish, then cut the fish, then cut the knife into a piece of the fish belly here, and then sliced off the thorns of the fish. You can cut the knife of the fish first shape)

9. and then all the fish into the frying pan deep-fried to golden brown, drain the oil, and placed on a plate

10. fish head also into the pan deep-fried to a golden brown (into the pan frying chopsticks hold down the head of the fish so that its chin part of the unfolding of the stereotypes)

11. the fried head and body of fish in the plate back to the shape of the whole fish, the head and the tail should be cocked!

12. tomato sauce into a bowl, add some soup, sugar, vinegar, wine, soy sauce, wet starch and mix into a sauce

13. pot to leave a little oil, put the shallot stir-fried and fish out plus garlic, bamboo shoots, mushrooms, peas, shrimp stir-fried, under the sauce with a high fire after the thick, drizzled with sesame oil

14. pot poured over the fish that is ready