smoked fish

raw material

Grass carp or processed fish pieces

condiment

Cooking wine, soy sauce, vinegar, sugar, chicken essence, star anise, pepper, dried pepper.

working methods

1. Cut the fish head, split it in two, and cut the fish body into small pieces of about 3cm.

2. After the fish is cut, put it on a plate and marinate it with salt for 5 minutes.

3. Start juice mixing: Cut the 1 star anise with split petals into small pieces, a little pepper, a little cooking wine, a little chicken essence, a little vinegar, a little soy sauce and 2 spoonfuls of sugar, and put them into a slightly larger bowl and mix well.

4. Start frying fish, preferably piece by piece (here you need to use two pairs of chopsticks to cook raw and cooked separately). Put the fish pieces just out of the pot into the prepared juice and put them in while they are hot, so that the fish pieces will be fully flavored. In the juice, the fish pieces will slowly change from golden yellow to sauce color, and then put them on the plate.

If you had eaten at that time, you could sprinkle some chopped green onion on it, which was very nice.

If you don't eat at that time, you can put the cooked fish in a clean jar and keep it in the refrigerator. The shelf life can reach 15 days.

Fish frozen tofu in casserole

Raw materials:

The head and tail of grass carp are about 750g or processed fish pieces, 500g of frozen tofu, 50g of pork 100g, 50g of cooked lard, a little green garlic, minced onion and ginger, yellow wine, monosodium glutamate, salt and pepper.

Method:

1. Wash the head and tail of grass carp, cut it into pieces, fry it in lard until both sides turn yellow, put it in a casserole, then separate the frozen tofu with water, cut it into long strips, soak it in a water pot, take it out and put it in cold water for later use, and then cut the pork into pieces. Stir-fry 50 grams of cooked lard in a frying spoon, stir-fry minced onion and ginger, add meat slices, stir-fry with yellow wine, add salt and 500 grams of boiling water, boil, skim off the foam and pour into a casserole.

2. Bring the casserole to a boil over high fire, sprinkle with pepper, and simmer for 15 minutes. Add the squeezed frozen tofu and stew for 15 minutes. Add monosodium glutamate and sprinkle with green garlic.

Tip:

To make frozen tofu, cut the tofu into 0.5cm thick pieces and put it in the refrigerator until it freezes and forms holes.

1, stir-fry onion

2. Wash and cut the pork liver into pieces, put the blood in the water, put ginger slices and appropriate cooking wine in boiling water to remove the fishy smell.

The correct way to stir-fry pork liver is: after the raw materials of pork liver are cleaned and boneless, cut into small slices, add yellow wine, soy sauce and dried starch, mix and mix, pour into a hot oil pan until the liver slices are hard and full, and take them out for later use. Heat the oil in the pot, stir-fry the onion, pour the pork liver slices in the oil into the pot, stir-fry the fresh soup with seasoning and thicken with a little starch. The pork liver cooked in this way is delicious and smooth. Because of the short heating time, the water and nutrients contained in the raw materials can not be lost basically.

Fried liver tip with cold melon

Ingredients: Ingredients: fresh pork liver 150g, cold melon 100g, and one piece of ginger.

Seasoning: peanut oil, salt 10g, monosodium glutamate 8g, chicken essence 3g, a little pepper, a little Shaoxing wine.

Operation: 1. Slice pork liver, cut melon seeds, peel ginger and slice. Add a little salt, monosodium glutamate, cornmeal and Shaoxing wine to pork liver slices and marinate for about 5 minutes.

2. Add oil to the pot, add ginger slices, stir-fry the pork liver slices until the pork liver is 80% mature, and put them into the wax gourd ring.

3. Then sprinkle with pepper, thicken with wet raw flour, and serve with tail oil.

Tomato and pork liver soup

Ingredients: tomato, pork liver, ginger and coriander.

Marinade: half a spoonful of ginger juice, half a spoonful of wine, half a spoonful of oil, half a spoonful of white powder and one spoonful of soy sauce.

The practice is as follows:

1. Wash and slice tomatoes.

2. Wash and slice pork liver, add marinade and marinate for 10 minutes.

3. After the pot is hot, add half a spoonful of oil-fried tomatoes and ginger slices, add appropriate amount of water, and cook for 15 minutes. Add pork liver and cook. Add seasoning and mix well. Add coriander.