I: dogfish stew chicken feet:
Main ingredients: dogfish (2500 grams) chicken claws (500 grams) ham (25 grams) almonds (25 grams) cinnamon (10 grams) pork (lean) (100 grams)
Seasoning: ginger (15 grams) scallions (15 grams) salt (5 grams) peanut oil (30 grams) wine (25 grams) monosodium glutamate (3 grams) pepper (3 grams)< /p>
Practice:
1. Scale the dogfish. Remove the gills, disemboweled and gutted, remove the eggs and wash.
2. Cut the ham into 5 pieces, cut the pork into 6 pieces, chicken feet with boiling water slightly scalded, peel off the outer skin, chop off the toenails, knock off the foot bone, wash, put the kojin into a bowl and wash.
3. Pork, chicken feet into the pot of boiling water to cook, under the ham slightly cooked, together with the fish into the stew pot, dogfish meat into the pot of boiling water slightly blanched, remove and wash.
4. With medium heat, hot frying pan, 15 grams of oil, add ginger, onion 10 grams each, put the dogfish meat stir-fried, cooking ginger wine, under the light fish soup, simmering for 1 minute, poured into the leaky spoon draining water, ginger, onion, into the stew, add almonds, cinnamon meat, ginger, onion, 5 grams of each and the wine, fine salt, monosodium glutamate, and finally put the 750 grams of plain water, cover the move into the steamer, the first high-flame fire after the fire stewed about 1.5 hours to the meat is soft and rotting. hours, until the meat is soft.
5. Remove the stew pot, skim the soup surface foam, remove ginger, green onions, add 750 grams of chicken broth, and then into the cage to continue to stew for half an hour later, remove the clean towel will be filtered soup, and then poured back into the stew pot, cover and then into the cage
Stewed with a medium fire for 20 minutes to take out, sprinkled with pepper into the.
Two: pepper dogfish slices:
Main ingredient: dogfish 1 (about 1000 grams), 200 grams of mushrooms, 50 grams of green onions, 30 grams of pepper
Auxiliary ingredients: 1 egg, 20 grams of soybean flour, 20 grams of ginger
Seasoning/marinade: 3 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of chicken broth, 25 grams of cooking wine, 2 grams of pepper, 100 grams of oil. Onion cut section, ginger slices. Needle mushrooms washed into the boiling water slightly boiled, fish out into the bowl of the bottom. Fish fillets with a little wine, code egg white soybean flour to be used.
2. frying pan on high heat, add 50 grams of salad oil burned to 60% hot, under the ginger, green onion section stir-fried flavor, mixed into the broth with wine, salt, pepper, chicken boiling. The code good taste of the fish slices into the cooking to nine mature pot into the bowl, put the monosodium glutamate.
3. Another pot on a high flame, put 50 grams of salad oil to seventy percent of the heat, under the peppercorns fried pan drizzled on top of the fish slices into.
Three: five willow dogfish silk:
Main ingredients: fresh dogfish a (about 750 grams). Cooked ham 15 grams, asparagus knife grams, 10 grams of mushrooms, 15 grams of squash, pickled red pepper 10 grams. 5 grams of green onions, 10 grams of refined salt, 30 grams of cooking wine, 150 grams of cooked lard, 30 grams of wet starch, 25 grams of egg white, 10 grams of chicken oil.
Practice:
Descale the dogfish. Remove the gills, disemboweled to remove the viscera, remove the eggs, wash, graver to remove the bone spurs after the net meat cut into coarse silk, put into the bowl with refined salt, cooking wine marinade code taste. Cooked ham, cooked asparagus, mushrooms, loofah skin (Nao cooked), pickled red pepper (remove the tip, seeds) are cut into thin filaments. Frying pan on the fire, under the cooked lard hot (about 80 ° C), will be marinated in flavorful fish with egg white soybean flour paste sizing into the name of the smooth scattered. Decant the blanching oil. Shredded fish to one side, under the ham and other shredded slightly fried, cooking sauce bumps, drizzled with a little chicken oil pan into the plate.
Four: dogfish with bean paste:
Main ingredient: two fresh dogfish (each about 150 grams). Bean paste 20 grams, 10 grams of cooking wine, 5 grams of salt, 10 grams of ginger, 10 grams of green onions, 10 grams of garlic, 5 grams of soy sauce, 10 grams of sugar, 10 grams of vinegar, 150 grams of fresh broth, 500 grams of veggie oil, starch, 15 grams.
Practice:
The dogfish will be removed scales, gills, viscera, remove the eggs, wash, in the fish on both sides of each side of the body graved two knives, smeared with cooking wine, salt marinade. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Ginger, garlic shredded, green onion cut into thin flowers. Frying pan on a high flame. The oil is hot (about 2000 ℃), put the dogfish slightly fried that is fished out. Pot to stay about 75 grams of oil, under the Danxian soybean, ginger, garlic bias out of the aroma well was red, put the dogfish; fish soup, soy sauce, salt, sugar, move small fire until the fish cooked to taste, the fish fish set on a plate, with a strong fire juice, thickening, cooking vinegar push turn, sprinkle with green onions from the pot. Pour on the fish is complete.
Five: crispy dogfish:
Main ingredient: dry bamboo fungus, dogfish meat
Supplement: egg seasoning: salt, chicken essence, starch, bread crumbs, sesame seeds, pepper, cooking oil
Practice:
1. dry bamboo fungus with water, cut into 5 cm long section
2. dogfish scaling, gutting, egg, the meat into mush!
3. Sit in the pot on the fire pour oil, oil temperature 6 into the heat, put the bamboo fungus fish, fried to golden brown when fish, eat when dipped in salt can be.
Features:
Bamboo fungus is crispy and refreshing, with rich aroma, it is a famous dish for national banquet and senior banquet in China. Bamboo fungus is rich in protein, amino acids, with blood, spleen, stomach and digestive effects and cough, hypertension, high blood pressure, high blood cholesterol and other preventive effects.
Six: dry steamed dogfish:
Main ingredient: 2 tails of dogfish about 1000 grams
Accessories: 100 grams of shredded meat, 25 grams of pickled chili pepper, green onion and ginger, shredded mushrooms, shredded asparagus, shredded vegetables 25 grams
Seasoning / marinade: salt, soy sauce, pepper, wine, monosodium glutamate (MSG)
Method:
1. dogfish, scaling, gutting, egg, cleaned. The dogfish is scaled, gutted, de-spawned, cleaned, graved on both sides, marinated with cooking wine, salt, onion and ginger, pepper for half an hour
2. Put oil in another pot, stir-fry shredded meat, stir-fry shredded pickled chili peppers, onion and ginger, and then put in shredded mushrooms, asparagus, shredded mustard greens, add soy sauce, pepper, cooking wine, monosodium glutamate, and stir-fry, and then pour it on the fish after the pot is discharged
3. Steam it in a cage and sprinkle shredded scallions on the surface after it is discharged and pour some hot oil on the fish. that is to become.
Seven: the whole fish of the chest:
Main ingredient: dogfish 750 grams. 20 grams of asparagus, 20 grams of mushrooms, 15 grams of ham. Green beans 15 grams. 15 grams of wine, 5 grams of refined salt, 15 grams of egg white, 30 grams of spinach, 50 grams of cooked lard, 100 grams of broth, 3 grams of chicken oil.
Practice:
1. will be removed from the dogfish scales, gills, viscera, eggs, rinse, to the gill cover along the lower edge of the fish head, the fish head from the chin split, the back is connected to the umbilical cord from the tail of the fish will be chopped off the head of the fish tail dipped in dry starch standby.
2. slice of fish, remove the fish bones, the fish split into long 4 cm, 2 cm wide, 0.4 cm thick slice into a bowl, plus wine, salt marinade to taste.
3. bamboo shoots, mushrooms. Ham are cut into small elephant-eye slices. Egg white in a soup bowl, use chopsticks to beat the egg foam, plus dry starch and stir well for use.
4. frying pan with cooked lard, medium heat until 40% hot (about 88 ℃), the fish slices dipped in egg foam paste, one by one into the oil deep-fried out. Fish head, fish tail is also put in the oil fried out, respectively, placed into the fish plate at both ends, fish slices put in the middle of the fish shape.
5. Add broth in the soup pot, put asparagus, mushrooms, ham, green beans, wine, salt, after boiling with wet starch thickening, dripping chicken oil poured on the fish that is complete.