Fish practices Daquan home-cooked pictures Duojiao fish head
Raw materials:
The first silver carp is soaked in more than 20 red peppers, with two spoonfuls of cooking wine, one spoonful of chicken essence, one spoonful of lobster sauce, three chives, a small piece of ginger, half a garlic and a proper amount of salt.
Exercise:
1. Wash the fish head, blow it in half, connect the fish head at the back, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half.
3. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.
4. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute).
5. Sprinkle minced garlic and chopped green onion on the fish head and steam for another minute (the authentic way is to put chopped green onion after cooking, and I put it first to steam the fragrance of chopped green onion into the fish head).
6. After taking out the bowl from the pan, put oil on the wok and heat it to 100%, then scoop it up and pour it on the fish head.
fish in brown sauce
Raw materials:
1, one carp, one catty, gilled, scaled, laparotomy and cleaned.
About half of the cooked chicken is sliced.
3, half a slice of fresh mushrooms, sliced.
4. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes.
5, half an onion, cut into sections.
6, a small piece of ginger, sliced.
7. Two cloves of garlic, sliced.
8. Two tablespoons of soy sauce. [Gourmet China]
9, a tablespoon of starch, water into juice.
10, one tablespoon of cooking wine.
1 1, a spoonful of sesame oil.
12, salt, monosodium glutamate.
Exercise:
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.
spicy boiled fish
Materials:
Fresh freshwater fish 1, soybean sprouts or mung bean sprouts 1, lettuce 1, celery 2, coriander 2.
Seasoning:
Zanthoxylum bungeanum 1 a lot of dried peppers 1 a lot of salt 1 a teaspoon of chicken essence 1 a teaspoon of pepper 1 a teaspoon of starch 1 a teaspoon of garlic cloves, 5 slices of ginger 10 slices of onion, 6 slices of cooking wine, 50ml of Pixian bean paste.
? Exercise:
1. Slice the fish fillet, then marinate it with pepper, egg white, cooking wine, 5 slices of ginger, 3 slices of onion, starch and salt for 20 minutes.
2. Heat the wok with proper amount of oil, then add the remaining ginger slices, garlic slices, 1.5% pepper and 1.5% dried pepper until the fragrance comes out, and then add the bean paste to stir fry together.
3. Then pour about 500ml of water (about 1 bowl) into the pot, add the fish bones and fish heads, and cook together. After boiling, put the fillets in a boiling pot for 2 minutes, add the remaining shallots, and then turn off the heat.
4. Put bean sprouts, lettuce and celery in another big container (I use mung bean sprouts, just put them directly. If it is soybean sprouts, please blanch it with boiling water in advance. Besides, I don't have big containers at home, so I will put them in a casserole:)
5. Pour all the scalded fish fillets into a large container filled with vegetables, and then sprinkle Chili powder on the surface.
6. Wash the wok, then pour in more oil and heat it. Add the remaining half of chilli and dried chilli and stir-fry until fragrant, but be careful not to burn the dried chilli.
7. Pour the spicy oil into the fish fillets, and then add the coriander.