Practice 1 Preparation of ingredients:
Grass carp (or carp) middle section 1 kg, 3 shallots, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil and boiled water/kloc-.
Production steps:
1, wash and drain the fish, cut it into two pieces from the back, then cut it directly into eight oblique pieces (* * * De 16 pieces), smash the onion and ginger, put it in a big bowl, add soy sauce, wine and salt, mix well, and then put the fillets in the marinade for about 4 hours (it must be turned up and down twice to taste evenly).
2. After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes for each batch), then drain the oil stains, and immediately soak them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.
3. When the second batch of fish is fried, you can take out the first batch of fish fillets soaked in sugar water and put them on a plate, and then soak the second batch of fish fillets.
4. Pour out the oil of fried fish, pour the sauce juice of the original fish in the pot, add a little sesame oil and boil it, then turn off the fire. Drop the fillets soaked in sugar water into the pot, turn them over and dip them on both sides before serving.
Practice 2 Food preparation:
The middle part of herring is about a catty, with a little soy sauce, wine, sugar and soy sauce for ginger and onion.
Production steps:
1, the fish is divided longitudinally from the spine, cut into small pieces every other fish joint, marinate with soy sauce and wine for two hours, and drain. Heat the oil, put the fish in pieces, fry until both sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. )
2. Pour out excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick. Put the fried fish pieces into the prepared thick sauce, stir-fry for a while, and then serve.
Method 3 Main ingredients: 500g pomfret; Chopped green onion 1 tablespoon; Ginger 3 tablets
Seasoning: appropriate amount of oil; 3 tablespoons of wine; 3 tablespoons of soy sauce; Sugar 1 tablespoon; Spiced powder 1 spoon; Fennel 1 piece
Production steps:
1, pomfret cut into pieces, and dry the water with a paper towel.
2. Add the seasoning of a), ginger slices and water (about1-2 times) to a small pot, add chopped green onion after boiling, and turn off the fire.
3. Put the fish pieces of 1) in a medium-temperature oil pan and fry them thoroughly (it is better to fry them slightly). Immediately after taking out, put them in the boiled 2) and soak them for a few minutes.
Practice 4 Food preparation:
Carp, soy sauce, rice wine, sugar, salt, spiced powder, bittern.
Production steps:
1 Wash the carp, remove the head and tail, and cut the body into 3 cm sections for later use.
2. Boil the water in a pot, put the soy sauce, rice wine, sugar, salt and spiced powder into it, boil it, and then pour it into a container for cooling.
3. Pour the bittern into the cooled sauce and stir well.
4. Heat the oil in the pot. When it is about 70% hot, add the fish pieces and fry them until they are cooked. The surface of the fish is golden yellow.
5. Put the hot fish pieces that have just been fried into the cooled sauce and soak them for 12 hours before serving.
Practice five Soviet-style smoked fish materials: Grass carp (or carp) middle section 1 kg; 3 onions; 5 slices of ginger; 5 tablespoons of soy sauce; Wine 1 tablespoon;
Salt 1/2 tsp; 4 tablespoons of sugar; Spiced powder 1 spoon; 5 cups of oil; Boiled water 1.5 cup;
Practice:
1 Wash and drain the fish, cut it in half from the back into two pieces, and then cut it directly into eight oblique pieces (* * * De 16 pieces).
2 Chop the onion and ginger, put them in a big bowl, add soy sauce, wine and salt, mix well, and then marinate the fillets for about 4 hours.
3 After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes for each batch), then drain the oil stains, and immediately soak them in sugar water for 4 minutes.
When the second batch of fish is fried, you can take out the first batch of fish fillets soaked in sugar water and put them on a plate, and then soak the second batch of fish fillets.
4 Same as Step 4 of Practice 1.