Food raw material

A bream, a little bean paste, a little red pepper, and a little common seasoning.

manufacturing method

1, an eight-pound bream, necessary ginger, onion and garlic.

2. Pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!

3. Cut the knives on both sides of the fish-it will be easy to taste.

4, because the fish is small, so you don't need to make a cross, you just need to cut 3 knives diagonally-pay attention to cutting the meat diagonally, not straight!

A total of 15.

Pictures of various braised bream.

5, sprinkle some salt evenly on both sides of the fish, evenly in the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping flour, I think it destroys the taste of fish skin!

6. Put the prepared fish on a plate, with shredded ginger, garlic slices, dried peppers and some green onions! Several color combinations look good!

7, from the pot, after the oil burns blue smoke, stir-fry the ingredients, the fire should not be too big, mainly to stir-fry the fragrance.

8. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention not to fry red peppers, which is not good-looking.

9. Fry fish with the remaining oil! The oil temperature is 6 minutes.

10, both sides are slightly yellow, or slightly fried! ! Be careful when turning the fish. If you break it, you will break the pot.

A total of 17.

Production technology of braised bream

1 1, and then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so families will do it in their own way! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and dye!

12, add the previous ingredients and cook together. Add a little salt to the soup, and consider the dosage, because soy sauce is also salty, and then add sauce, including the fish itself and taste! Keep pouring the juice on the fish to ensure uniform heating!

13, add a spoonful of bean paste, which is my favorite thing ~ ~ My hometown basically uses homemade red pepper paste!

14, cooked in a short time, the fish is cooked, and it is easy to destroy the shape after a long time!

15, put the fish on the plate and sprinkle with onion leaves-do you think this is good?

16, there is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian food, mix the starch at the bottom of a bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

17, the last process-pouring soup! The amount of juice is controlled by yourself. If it is too dry, it will be tasteless if it is too much!

Braised snapper

Exercise 2

material

A piece of ginger with fish [1]

Onion salt

White sugar soy sauce

Raw cooking wine

Clean water

working methods

1. bream, this is a little big. After washing, our family likes to cut it in half. Pay attention to the oblique cut to look good.

It doesn't matter if you draw a diagonal knife on both sides of the fish to make it deeper.

3. Put some oil in the pot and saute the ginger slices.

4. Fry the fish with big fire

If the oil splashes badly, cover the pot and fry for a while.

6. Fry until the surface is golden.

7. Put cooking wine, salt and sugar.

8. Put some soy sauce and then drop some soy sauce.

9. Put clear water, which is less than 2/3 of the fish.

10. Cover the pot and cook on the fire. Let's get started.

1 1. Open it. When the water volume almost reaches 1/2, turn the fish over carefully.

12. Continue to cover the pot before cooking.

13. It's time to collect the juice. Pour the soup on the fish with a spatula.

14. Collect juice, sprinkle chopped green onion and take out the pan, OK [2]

Exercise 3

material

Wuchang fish 1 strip

condiment

4 grams of salt

4 grams of soy sauce

5 grams vinegar

3 grams of ginger

6 grams of cooking wine

5 grams of onion

Proper vegetable oil

step

1. Wash the fish, remove the black inner membrane from the fish, and make several cuts on the back of the fish with a knife.

2. Use kitchen paper towels to dry the fish.

3. Sprinkle some salt on the fish surface

4. Heat the pan, add the right amount of oil, add the shredded ginger and stir fry.

5. Fry the fish in the pot until golden.

6. Turn over again and fry the other side until golden.

7. Add the right amount of cooking wine, soy sauce and a small amount of vinegar, and then add the right amount of water. After boiling, turn to low heat and cook for a quarter of an hour.

8. Add seasonings such as salt, turn over and cook for another five minutes, then collect the juice with high fire.

9. After receiving the right amount of juice, put it on a plate and sprinkle some shallots on it.

Cooking tips

1, when cleaning the fish, you must remove the black inner membrane of the fish, and then cut a few knives on the back of the fish to facilitate the taste.

2. Absorb the water on the surface of the fish and sprinkle some salt on the surface to taste, so as not to spill oil when frying the fish.

3. Heat the pan, add appropriate amount of oil, add shredded ginger, and fry the bream in the pan.

4. Don't flip the fish in a hurry. After the fish is formed, it must be turned over and fried on both sides until golden.

5. Add the right amount of soy sauce, cooking wine and a small amount of vinegar, and then add the right amount of water. When the fire boils, turn to low heat and cook the fish.

6. Add the right amount of seasoning such as salt and pepper, collect the juice on the fire, put it on the plate in layers, and sprinkle some chopped shallots on the surface. [3]