material

Grass carp 150g, chopped green onion 15g, mashed garlic 15g, pepper 5g, a. rice wine 1 tsp, water 1 tsp, b. 2 tsps of soy sauce, and fine sugar 1 tsp.

working methods

1. Cut grass carp into fillets about 1 cm thick and put them on a plate for later use.

2. Mix rice wine with water, pour it on the fish fillets made by 1, seal them with plastic wrap, microwave them in a microwave oven for 3 minutes, and tear off the plastic wrap after taking them out.

3. Mix seasoning B well, add chopped green onion, mashed garlic and pepper, mix well and pour on the fish fillet.

Method 2: Fish fillets with garlic paste

material

White fish fillet 300g, bean sprouts 200g, minced garlic, chopped green onion, minced pepper, Lin Wei 1 teaspoon, sesame oil, a little wine, a little salt, white powder and longevity.

working methods

1: Prepare ingredients. (Marinate the fish fillets with wine, less salt, a little protein and white powder first 10 minutes. A little salt is not necessary. Light ones need not be salted. )

2. Mix the sauces for later use (Xi Shou roasted sauce, white vinegar, Lin Wei (or a little sugar), sesame oil and spices).

3. Boil it into mung bean sprouts. Roll up the pan again to drain.

4: mung bean sprouts are reserved.

5: Boil the water and add the fish fillets (don't burn them).

6: Fish fillets don't need to be cooked for too long. Cook for about 2 minutes. After soaking for 2 minutes, the meat will become soft and tender (the time depends on the thickness of the slice).

7: Drain the fish fillets and put them on the bean sprouts.

8: drizzle with sauce ~ serve fresh and delicious garlic slices ~

9. Dinner can also be served easily ~ fresh and tender fish. Crispy bean sprouts. Full distribution of rich sweet and delicious sushi sauce ~

Practice 3: Steamed fish with garlic paste

material

Wu Guoyu 1, garlic 5, pepper 1, ginger 10g, soy sauce 1 teaspoon, wine 1 teaspoon, sugar 1/2 teaspoons, salt 1/4 teaspoons.

working methods

1. Peel garlic, wash and cut into powder; Wash ginger and cut into powder; Wash pepper, remove seeds and cut into powder for later use.

2. Remove the scales, gills and viscera, draw an arrow on the back of the fish, blanch it and rinse it again for later use.

3. Add 1 tbsp salad oil to the wok, heat it to the oil temperature of 120℃ with medium fire, put the material made of 1 into the wok, add all seasonings to boil, pour it on the fish made in 2, cover it with plastic wrap, and steam it in a steamer for 15 minutes.