Ingredients to prepare: 1 fresh fish, ginger large half, 1 small handful of green onions, 4 cloves of garlic, about 5 peppercorns, 1 small spoon of sugar, 2 tablespoons of vinegar, 1 small spoon of salt, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 2 chili peppers;
Production method:
1. Fish gutted and processed and cleaned, a couple of slashes on the side, marinate for 15 minutes with a pinch of salt and 1 teaspoon of cooking wine. Slice the garlic and ginger separately, and chop the scallions.
2. Make the sauce: In a small, clean bowl, add 2 tablespoons of the cooking wine, 2 tablespoons of the soy sauce, 1 tablespoon of the sugar, 2 tablespoons of the vinegar, and 1 tablespoon of the salt, and mix well.
3. First, wipe the whole pan with ginger slices, heat the pan and put oil, then put a few pieces of ginger slices or in the oil with a low fire to fry the ginger until yellow-brown, and then take out the fried dry ginger and throw it away.
4. Put the fish into the oil fried ginger, medium heat and fry until golden brown on both sides, then pour ginger, garlic, scallion white, peppercorns, dried chili peppers into the oil and fry out the flavor, turn on the heat from all around pouring into the seasoned juice, and then add half a bowl of water to cook over medium heat for a while, in the middle of the best to manually make the fish evenly heated to taste ~
5. Wait for the soup to collect thick, turn on the heat and take out the fish on a plate, put in the fresh chili peppers and onion The fish will be served with the boiling sauce on top of the fish, and then it will be done.
Two, smooth and tender steamed sea bass!
Ingredients: 1 perch, 3 spoons of soy sauce, cooking oil, cooking wine, 1-2 spoons of soy sauce, a little sugar, green onions and ginger, salt.
How to do:
1. Remove the viscera of the fish, clean it, cut the green onion into pieces and ginger into julienne strips.
2. Fish body slice a few cuts, fish belly stuffed with a little onion white ginger wire, the appearance of smeared with salt and cooking wine marinade for 10 minutes .
3. Add a suitable amount of water to the pot, boil, and then put the fish in, steam over high heat for 6-8 minutes.
4. Steam the fish time to make the sauce: soy sauce + steamed fish soy sauce + sugar mix well and wait for use
5. Steamed fish will have part of the soup, pour off. Spread the ginger and green onion on the fish
6. Heat the oil in a hot pan and bring it to a boil, then pour the oil over the fish from end to end, and quickly pour in the sauce in the same way.
Three, soup flavorful, ultra-tender pickled fish!
Ingredients: 1 grass carp, 1 sauerkraut, a little green onion, 5 cloves of garlic, 1 ginger, a moderate amount of Thai pepper, a little cornstarch, 1 egg, a little red oil.
Practice:
1. Fish processed and washed, head and tail discarded, fish bone cut into 4cm small section, standby; the left hand gently pressed the fish, the right hand diagonal knife will be sliced into thin slices of about 2mm.
2. Add 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 egg white, and an appropriate amount of cornstarch to the fish slices, scrub well, and marinate for 20-30 minutes.
3. While marinating, cut the sauerkraut into small pieces, cut the Thai pepper into rings, and mince the green onion.
4. Start a frying pan and add the fish head bone to saute. First put the fish head, then put the black fish bone. Add a little minced garlic, then add sauerkraut, stir-fry over high heat. Add hot water,
5. When the sauerkraut and fish bones are almost cooked, put the appropriate amount of red oil. Fish fillets into the soup, slightly cooked half a minute to a minute or so. Then fish out to plate can be,
6. Plate when the first pickled cabbage and fish bones and other side dishes, and then put the fish fillets. Finished product put on the chopped green onion and red pepper rings.
Four, fat, tender and delicious, super flavorful sauce stewed Gar fish
Ingredients: Gar fish 3, green onions, shredded ginger, sliced garlic, soybean paste, steamed fish soy sauce, oyster sauce, soy sauce, cilantro.
Practice:
1. Remove the gills and guts from the fish, rinse it well, cut the scallions into pieces, julienne the ginger, and slice the garlic
2. Heat the oil in the wok, put the scallions, ginger, and garlic and sauté, put in two spoons of bean paste and stir-fry to get the flavor, then pour in the appropriate amount of broth.
3. Add soy sauce, soy sauce, oyster sauce and stir well, boil oh-ho, will be Ga fish put in, turn to medium-low heat stew slowly.
4. About twenty minutes or so, the soup gradually thickened, sprinkled with parsley can turn off the fire
Five, boiled fish
Instruments: grass carp, egg whites, salt, starch, cooking wine, green chili peppers, dry red chili peppers, scallions, minced garlic, minced ginger, peppercorns, cilantro segments, bean sprouts, Pixi County Bean Sauce, soya sauce, pepper, sugar, chicken;
Practice:
1. fish treatment clean, cut off the head of the fish, sliced off two fans of meat, and remove the abdomen of the large thorns, and then change the knife along the grain of the fish cut thin slices.
2. Cut the fish with salt, egg white, cooking wine, sweet potato starch fully grasp, marinate for 20 minutes.
3. Cook the bean sprouts and set aside in a bowl.
4. Pour oil in the pot, when the oil is hot, pour chili peppers, peppers, onions, ginger and garlic burst incense, put PI County bean paste, stir fry red oil
5. Put the water, the water boiled plus soy sauce, pepper, sugar, chicken essence, salt, cook for a while to fish out the dregs
6. A piece of a piece of fish into the marinade, all the release, cook for a few minutes.
7. Finally poured into the bowl containing bean sprouts, the top of the garlic, dry red pepper, pour hot oil can