Process: braised braised fish block of the preparation of materials: raw materials: net fish (mackerel or grass carp) in the middle of 350 grams, cooked bamboo shoots slices 50 grams

Seasoning: 5 grams of ginger, 5 grams of scallion, 20 grams of sugar, 50 grams of soy sauce, 1.5 grams of monosodium glutamate, Shaoxing wine 30 grams of oil 60 grams of wet starch 15 grams of braised fish blocks Characteristics: Tender and flavorful. Teach you how to do braised fish block, how to do braised fish block is delicious Method: (1) fish chopped into cubes (about 5 cm long, 3 cm wide); (2) pot on a high flame hot, slip the pan after a small amount of oil, under the fish block frying; (3) sprinkle ginger, cooking wine stewed a little bit, plus soy sauce, sugar a little bit of burning, add a spoonful of boiling water, add cooked bamboo shoots to turn a small fire to cook the fish; (4) with a high-flame collection of soup, sprinkle with scallion segments, add monosodium glutamate, and the wet starch thickening, pouring wet starch. Thickening with wet starch, pouring bright oil out of the pot is complete. Braised Fish Recipes Dishes and Effects: Northeastern Recipes Nutritional Recipes Malnutrition Recipes

Flavor: Salty and Sweet Craftsmanship: Braised Braised Fish Preparation Ingredients: Ingredients: main ingredients: herring 1000 grams

Accessories: 80 grams of lard

Seasonings: 10 grams of vinegar, 50 grams of garlic, salt 6 grams of green onion 5 grams of sugar 20 grams of coloring vegetable oil 50 grams of ginger 10 grams of sauce. 50 grams, 10 grams of ginger, 30 grams of sugar, 3 grams of star anise, 3 grams of monosodium glutamate, 2 grams of ginger, 5 grams of starch (corn), 25 grams of cooking wine, 30 grams of soy sauce Characteristics of braised fish: deep red color, bright juice gravy, salty and sweet taste, tender and delicious. Teach you how to do braised fish, how to do braised fish is delicious 1. fish (herring) to slaughter, remove gills, scales and viscera, wash and dry, both sides of the diagonal cross knife, chopped into two sections, with ginger juice, cooking wine marinade;

2. plate oil cut into small square dices;

3. 20 grams of garlic sliced, 30 grams of diced onions and ginger are cut into julienne;

4. frying spoon with oil, burned to seventy-eight percent Hot, first under the fish head section, then under the fish tail section. Under the board oil, garlic was golden yellow with the fish;

5. spoon oil under the star anise cloves, out of flavor, with shredded onion, ginger, garlic slice burst pot, cooking wine, add soup, fish, fat ding, garlic ding under the spoon, with the burn;

6. to be open to skim the froth in the soup, cover and turn to a slight fire, fish taste to the heat juice, under the color of sugar, adjusted to the mouth, will be the fish sheng in the plate, the remaining juice hook a little thickening, dripping oil, pouring fish body. Pour on the fish. Braised fish preparation tips: 1.? Fish, soup should be no more than fish, juice with a hand spoon to pour the juice on the fish, so that the fish positive flavor;

2. Because there is a frying process, you need to prepare 1500 grams of vegetable oil.

Small tips - health tips:

The fish in this dish has more spines, children should eat with caution.

Small tips - food incompatibility:

Shaddock: avoid drinking tea before and after eating fish.

Shrimp: avoid drinking tea before and after eating fish.