Materials: fresh dragon head fish, tender tofu

Practice:

1.with seasoning: balsamic vinegar, soy sauce, chili sauce, freshly ground chili powder, pepper, sugar into a sauce.

2. Dragon head fish cut into segments, pour half of the seasoning and a spoonful of cornstarch to mix the fish segments, slightly marinated.

3. Boil the water in the soup pot, put in the tofu, put a little salt, boil the pot and pour in the fish. Pour in the rest of the seasoning after boiling again, sprinkle chicken essence, chopped green onion, cilantro can be.

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Dragonhead Fish and Bean Curd Soup

Ingredients

Dragonhead fish cut into diagonal sections 350g Diced southern bean curd 200g Leafy wenzhou pickles 100g Oil 2 tablespoons (30ml) Shaoxing rice wine 3 tablespoons (45ml) Zhenjiang vinegar 1 tablespoon (15ml) Garlic 1 tablespoon (15g) Ginger 5 slices Cilantro 1 small pinch Salt 1 teaspoon (5g) Sugar 1/ 2 teaspoon (3g) Clear water 2 teaspoons (3g) fresh water 500g

How to Make

1. Heat the oil in a wok over low heat and sauté the garlic and ginger.

2. Pour in the dragon head fish, turn up the heat, gently toss the fish pieces with a spatula, fry for a few minutes, add in the rice wine, vinegar, sugar and salt in turn, cover and cook slightly.

3. Add cold water and Wenzhou pickled vegetables to the pot and bring to a boil. Simmer for 5 minutes, then add the diced tofu and sprinkle in the cilantro segments to serve.

Tips:Ginger and dragon head fish together with oil fried before adding water to boil soup, fish soup will be very white.

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Donghai strange flavor dragon head fish

Raw material: 500g of dragon head fish.

Seasoning Salt 1 gram, MSG 0.5 grams, 500 grams of cornstarch, 500 grams of custard, 10 grams of red pepper, 10 grams of green onion, 5 grams of garlic, 2 grams of pepper salt, 1000 grams of salad oil.

Making

1, the dragon head fish were placed on the board, from the back into the knife to take out the middle bone, will be removed from the viscera, the meat sliced down, tear off the skin of the fish standby.

2, the fish cut into long, wide 5 cm, 0.8 cm thick block, add salt, monosodium glutamate marinade for 2 minutes standby.

3, cornstarch, custard powder mix well, wrapped in the marinade on the head of the fish, and then put into the boiling to 70% of the heat of the salad oil in a small fire deep frying for 2 minutes until golden brown out of the pan, oil control.

4, 15 grams of oil in the pan, when it is 70% hot, add red pepper, green onion, garlic stir-fry aroma, add the dragon head fish stir-fry evenly out of the pan, sprinkle pepper salt can be.

Dragonhead fish meat color golden, crispy outside and tender inside