Fish with Chinese sauerkraut is a Jianghu dish, which can be improved according to your own taste. In short, this dish is sour and appetizing, especially suitable for rice. So what can I do to make Q play gently and smoothly?

Exercise:

1. Seasoning: cut the onion, cut the other end of the onion, cut the ginger, prepare minced garlic and dried pepper, pepper, coriander, cooking wine, salt, pepper, chicken essence, rapeseed oil and cooked white sesame seeds, and prepare a pickled fish seasoning package. Of course, vegetables pickled in kimchi jars at home can also be made. It is more convenient to buy special pickled fish seasoning packages in supermarkets. Rinse the pickled vegetables with clear water for two or three times and squeeze them dry for later use.

2. Separate the fishbone from the fish, chop the fishbone into sections, slice the fish and peel it. Then marinate with cooking wine, salt and pepper for a while, rinse with clear water several times, and then squeeze the fillets dry. This step is crucial, and the fish made is not fishy.

3. After washing, put a little Jiang Mo into the fish bones, add cooking wine, add salt, chicken essence and pepper to marinate 10~20 minutes. Put the cooking wine into the fish fillet, put the marinated fish material into the seasoning bag, and grasp the sizing. The marinated fish ingredients in the seasoning bag mainly include starch, salt and pepper.

4, put the right amount of oil in the pot, don't put too much oil, put ginger slices and onion slices to stir fry, and then put sauerkraut to stir fry.

5. Pour boiling water, add pickled fish seasoning package, season with salt, and cook pickled cabbage for 5 minutes.

6. Cook the fish bones for 5 minutes, then remove them all with a colander and put them in a large bowl.

7. Add the fish fillets and cook for about 2 minutes until the fish fillets change color. Don't cook for too long, and pour hot oil at the back, or the fillets will get old. Fish fillets are gently fished out and placed on fish bones, and appropriate amount of soup is poured in. 8. Sprinkle Jiang Mo, minced garlic, pepper, dried pepper, cooked sesame, coriander and chopped green onion on the fish fillets.

9. Heat the oil in the pot and pour it on it to stimulate the flavor of the seasoning.

Second, fragrant fried tofu

Tofu is nutritious, delicious all year round, and there are many ways to eat it, all of which are rice. This fragrant fried tofu is especially fragrant, fragrant outside and tender inside, especially suitable for rice.

Exercise:

1. Preparation: Cut tofu into pieces and prepare seasonings: onion, ginger, garlic, dried pepper, bean paste, soy sauce, oyster sauce, a little sugar, pepper powder, sesame oil, a little vinegar, water starch and chicken essence. 2

Put the right amount of oil in the pot, add the tofu blocks, fry on both sides, and sprinkle a little salt on each side. Stir-fry and remove for later use.

3, put a little oil in the pot, add onions, ginger, garlic, dried peppers, stir fry and add bean paste to stir fry red oil. Add half a bowl of water, soy sauce and oyster sauce.

4. Add the fried tofu, cook it, and add a little sugar, pepper powder and vinegar. Mix sesame oil and chicken essence well before taking out, pour in water starch to collect juice, and sprinkle with chopped green onion or coriander.

Third, shredded pork with double peppers.

In particular, the small fried shredded pork and the Chinese sauce with shredded pork bibimbap are also delicious, which makes people have an appetite. Stir-fried with green pepper or ginger, with good color and taste.

Exercise:

1, prepare two green and red peppers, shred the green and red peppers, shred the ginger (if it is tender ginger, you can prepare more), and cut the green garlic seedlings into sections.

It's best to pat the lean meat and cut it into silk. Add cooking wine, salt, chicken essence and egg white for sizing, then drain the starch evenly and lock the water, and add a proper amount of sesame oil to avoid sticking to the pot.

3, use all-purpose sauce, stir-fry any meat is fragrant, two spoonfuls of soy sauce, one spoonful of balsamic vinegar, half a spoonful of sugar, pepper powder, pepper, chicken essence, water starch, add appropriate amount of water and stir well.

4, put the right amount of oil in the pot, the oil temperature is 50% hot, and the shredded pork quickly slides down and becomes discolored. Stir-fry shredded ginger and green pepper. Stir-fry garlic sprouts or shallots and season with a little salt. Add the sauce, thicken and stir-fry the juice quickly.

Fourth, potato ribs

It is also good to drink porridge in summer, and it is also enjoyable to have a meal together and eat spicy potato ribs occasionally.

Exercise:

1, prepare ribs, cut potatoes and onions into pieces. Seasoning: onion, ginger and garlic are cut into powder, dried pepper and green pepper are cut into segments, onion segments, pepper, cooking wine, bean paste, soy sauce, monosodium glutamate, a little sugar and a little vinegar.

2. Add water, cooking wine, salt, onion and ginger to the ribs and cook for 20 to 30 minutes.

3. Boil the potatoes in water for about 3-5 minutes, drain the water and fry until golden brown. After the potatoes are fried, take them out and fry the onions. Fry the cooked and drained ribs for 2 minutes.

4, put the right amount of oil in the pot, turn on a small fire, add onion, ginger, garlic, dried pepper, green pepper, onion, pepper, stir fry over low heat. Stir-fry the ribs, add salt, add bean paste and soy sauce, and pay attention to low heat. Add potatoes and onions, stir-fry, and simmer for about 3-5 minutes to make the potatoes taste. Add a little sugar (less than half a spoonful) and a little vinegar (just a little) and mix well. Add chopped green onion and monosodium glutamate, and serve evenly.

Five, boiled pork slices

Boiled sliced meat is a famous home-cooked dish in Sichuan cuisine. Boiled pork slices are characterized by tender and smooth, red and shiny soup, spicy and fragrant, and rich side dishes. This is the most popular appetizer.

Exercise:

1. Seasoning: onion, ginger, garlic, cooking wine, starch, egg white, salt, pepper, pepper, dried pepper, chafing dish base, Pixian bean paste and white sesame. Soak pepper and pepper in water, so that the pepper will not be fried, and the pepper can also stimulate the hemp taste. Side dishes: bean sprouts and lettuce.

2. It is best to choose pork tenderloin and cut it into pieces. Add cooking wine, salt, chicken essence and pepper into the container to catch sizing, then add egg white to catch it evenly, and release starch to lock in water to catch sizing.

3, put the right amount of oil in the pot, open a small fire, put onions, ginger, garlic, put bean paste, put the bottom of the pot, stir fry over low heat. Stir-fry bean sprouts and season with salt. Add a bowl of water and boil the bean sprouts. Add lettuce and cook for 20 seconds. Take it all out and put it in a big bowl.

4, turn on a small fire, put a piece into the meat, let the flesh on the meat stabilize, gently push the spatula, then turn on the fire and cook for half a minute to change color. The meat slices made in this way are very tender. Take out the meat slices and put them on the bean sprouts, then pour in the soup.

5, another pot, put the right amount of oil, put pepper and pepper until fragrant. Pour the oil on the sliced meat. Sprinkle with boiled white sesame, coriander and chopped green onion.

Six, hand-torn eggplant

1. Cut eggplant into sections, steam in the pot for 15 minutes, take it out and tear it into small strips.

2. Sauce preparation: 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, Chili oil 1 tablespoon, appropriate amount of salt, oyster sauce 1 tablespoon, and stir well.

Pour it on the eggplant

4. Make minced garlic and millet, put them on eggplant, sprinkle with chopped green onion, pour hot oil and mix well before eating.

Seven, braised pork stewed beans

When it comes to braised pork, everyone must smell like mom. I have tasted many kinds of braised pork with various seasonings before. But none of them smell of memory. Finally, the simplest seasoning was used, but the best taste was burned.

Exercise:

Choose fat and thin streaky pork.

Cut it to the size of this mahjong block, not too small. Otherwise, it will be very small after the explosion. After all, we are not cooking braised pork rice.

Blanch in cold water and put a piece of ginger.

After blanching, take out and wash with warm water. Wash it and put it aside.

This is the sauce for stew.

Boil the oil in the pot, cool it and add rock sugar. Stir-fry slowly with a small fire, never with a big fire, or it will be a disaster.

It's probably cooked like this. You can eat meat. If you really can't fry the sugar, don't fry it, just burn the oil and meat. Just stew the rock sugar directly in the soup when stewing in the future.

Stir-fry the meat after the sugar color is fried, stir-fry it a few times, then add soy sauce and continue to stir-fry after soy sauce. You can put more soy sauce here. Continue to add pepper, star anise, fragrant leaves, dried peppers, ginger and green onions in turn. Continue to fry, be sure to fry the fat until it is oily, so as not to get tired.

After frying, add hot water and simmer slowly. I'm used to putting some dried hawthorn slices in the stew, which will burn quickly. No, you can keep it. Does not affect the taste. Leave the rest to time.

Wash the beans when stewing meat.

Stew for about 40 minutes and add beans.

/kloc-add salt and chicken essence in 0/5 minutes and continue to simmer for half an hour. If there is a lot of soup before cooking, you can open the lid to collect the juice. Be sure to turn it over frequently, and don't burn the pot.

Let's eat from the pot.

Eight, sweet and sour carp

Materials:

Carp 1, egg 1, 2 tablespoons flour, starch 1 tablespoon, water 1 bowl, 8 cloves garlic, 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, soy sauce 1 tablespoon salt 1 tablespoon and a half, and water starch.

Exercise:

1. After cleaning the carp, remove fishy tendons on both sides, then tilt the fish 45 degrees with a knife and slice the fish evenly;

2. Add 1 tbsp of salt and evenly spread the salt on the fish from top to bottom;

3. Add 2 tablespoons of flour, 1 tablespoon of starch, 1 egg, 1 bowl of water to the pot, and put the fish into the paste;

4. Grab the fish tail and hang the fish on the batter;

5. After taking out, sprinkle a layer of dry flour on both sides of the fish and shake off the excess;

6. Put enough oil in the pot. When it is 70% hot, bend the fish into an arc and fry it on low heat. When frying, you can hold the carp with two scrapers and shape it;

7. Fry until both sides are slightly yellow, and the fish can be fished out when cooked;

8. Let the fish cool outside for a while, or cool in Toyari;

9. Return to the pan and fry for the second time. Always use a small fire to prevent skin burns;

10, fry until the fish is dark yellow, then take it out and put it in a fish dish with the tail up;

1 1, put a little oil in another pot, and stir-fry the garlic when the oil is warm. Don't burn garlic like that.

12. When you smell garlic, add half a bowl of water, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar and 1 tablespoon of soy sauce and bring to a boil;

13, pour half a bowl of water starch, mix well, add half a spoonful of salt, boil again and turn off the heat;

14, pour the sweet and sour sauce on the fish while it is hot.

Nine, minced meat tofu

Composition:

Keywords tofu, pork, coriander, vegetable oil, Pixian bean paste, onion,

Ginger, garlic, cooking wine, soy sauce, chicken essence, starch

Exercise:

1. Cut tofu into equal parts, put pork, onion, garlic, ginger, coriander and starch into a bowl, add water to half a bowl, stir well, and add starch.

2, add water to the pot to boil, add a little salt, add tofu, cook for 2-3 minutes, and then drain.

3. Add the oil to the pot and heat it. Add Pixian red bean paste, stir-fry red oil with low fire, and stir-fry onion, ginger, garlic and incense.

4. Add minced meat, stir-fry until the meat turns white, pour cooking wine and soy sauce, stir-fry evenly, add half a bowl of water and cook chicken essence.

5. Cook tofu with medium heat to taste. Shake the frying spoon to prevent the pan from turning (don't use a spatula, the tofu is tender and crisp).

6. When there is a little soup left, pour in starch and heat until the soup is thick. Add vegetables and sprinkle with coriander.

Ten, stir-fry three silk

Composition:

250g mung bean sprouts, 3 pieces of dried bean curd, leek 1 piece,

Appropriate amount of oil and salt, 2 slices of ginger, 2 slices of garlic and a little rice vinegar.

Exercise:

1, prepare all kinds of food, wash leeks and mung bean sprouts.

2. Cut the leek into inches and shred the dried tofu.

3. Boil the pot in water, add dried bean curd shreds and simmer for 3-4 minutes. Take out and drain.

4. Heat oil in the pot, add ginger powder, stir-fry garlic slices, stir-fry mung bean sprouts over high heat, pour a few drops of rice vinegar and stir-fry mung bean sprouts until they are broken.

5. Add dried bean curd and salt, stir well, quickly add leek, stir well, and serve.