Boiled chicken. . .
Kill the chicken (whole). Then boil the water until it is medium-cooked (that is, the meat is cooked and there is blood in the bones). Then pick it up and cut some soy sauce to eat. In this way, the chicken is tender and original, but the quality of the chicken is high, and the general feed chicken can't make it.
Second, steamed chicken.
Kill the chicken, remove the bones to leave the whole chicken, cut the chicken into pieces, add mushrooms, salt, oil, soy sauce, raw flour, shredded ginger 10 minute, then steam in a pot, and add onions when the chicken is almost cooked. (Pay attention to the heat in this way. Cook the chicken when it is just cooked, otherwise it will not taste good when it is old. )
In addition, the picked chicken bones can be used to make soup. Stewed chicken soup That is to say, put some things like Codonopsis pilosula, Astragalus membranaceus, red dates, Lycium barbarum, ginger and mushrooms, add some water, and then stew them together in a pot until they are cooked. I won't elaborate on this.
Below is the fish
Fish depends on what kind of fish it is. If it's yellow croaker, lotus fish, bass and the like, steam it. (After all, Cantonese people pay more attention to the original flavor when eating).
If it's grass carp and carp, then our family will do something else. After all, these two kinds of fish are cheap and often eaten.
If it's a whole grass carp, our family usually cuts out the fish belly and steam it with ginger, soy sauce and salt, or cuts it into pieces, puts oil and salt in the bottom of the pot, and then slowly fry it on a low fire until the water in the fish belly evaporates, and then we can go out. When eating, you can add some soy sauce and ginger to the rice noodles to eat together. The fish fillets made by this method are fragrant and easy to store, but it takes a long time and needs patience. Fish head can be used to make soup, such as fish head tofu soup, sour bamboo shoots and Chili fish head soup, so I won't introduce it. Leave a message if you are interested, and I'll tell you what to do.
This is carp.
Carp is basically done very little in my family. Generally, we only order a beer fish when guests come, and we seldom eat it ourselves. Here's how to make beer fish.
After killing the carp, put shredded ginger in the fish belly, leaving fish eggs or fish cakes, heat the oil, sprinkle salt on the bottom of the pot, fry the carp first (pay attention to the carp without descaling), put beer (ordinary beer is also acceptable) until the skin and fish eggs (fish cakes are male fish) are completely crisp, and then put sour bamboo shoots, peppers, salt and monosodium glutamate when the beer is almost evaporated. .
As I am from Guangdong, my taste is relatively light, unlike northerners or people from Sichuan and Hunan, so my food is mainly light. How to choose depends on the landlord.