3. Add plastic wrap to the pickled snakehead and put it in the microwave for four minutes. After taking out, put the ingredients on the fish.
4. Add a little Lee Kum Kee steamed fish soy sauce, heat the pan and add oil until it is 100% hot, then pour it on the fish. Lycium barbarum, eggplant and diced black fish: raw materials: 250g of eggplant, 500g of black fish and 0/5-20g of Lycium barbarum/kloc.
Practice: stir-fry eggplant with oil, cut boneless snakehead into small particles, add cooking wine, salt, monosodium glutamate and starch, stir-fry with oil for later use, stir-fry eggplant with diced fish when it is almost ripe, soak Lycium barbarum in warm water first, and then take it out of the pot for 5 minutes. Function: Lycium barbarum is cool, improving eyesight and nourishing liver. Efficacy: invigorating spleen, stimulating appetite, promoting diuresis and nourishing liver and kidney. Black fish soup with vinegar and pepper: main ingredient: Bohai Bay black fish 1 strip (500g), auxiliary material: ginger slices, chopped green onion, coriander powder, seasoning: salt, white vinegar, pepper and chicken essence. Cooking method: 1. Slaughter the fish cleanly, and slice the fish in turn to facilitate the taste; 2. Sit in a pot and ignite until the oil is hot. Fry ginger slices, chopped green onion and fish with a small torch, and then add water to stew for about 20 minutes. 3. Put the fish and soup in at night, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste. Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste. Ingredients: snakehead 1 strip, fragrant rice150g, egg white 20ml, vegetable juice, salt, chicken powder, raw flour, sweet noodle sauce and Chili sauce. Practice: 1. Wash fragrant rice and put it in water to cook porridge. Take out the rice and take the soup for later use. 2. Slaughter and clean the fish, slice the fish slices, size them with egg white, cornmeal and salt, add water to the pot and boil them, then add water to the fish slices. 3. Pour the rice soup into the pot, add salt and chicken powder to taste, then add vegetable juice to make it emerald green, boil it, put it in the soup basin, and serve it with a dish of sweet noodle sauce and Chili sauce. Red distiller's grains shredded fish: [raw material/seasoning]: 1 snakehead (about1500g). Green vegetables100g. 1 5g shredded onion,10g shredded ginger,1g pepper, 5g Shaoxing wine, 4g refined salt, 3g monosodium glutamate, 60g white soup, 2 egg whites, 40g wet starch, 50g red distiller's grains and 750g salad oil (about 75g dosage). [Production process] 1. Slaughter the black aconite, wash it, remove the two fish on the left, peel it, cut it into 9 cm long shreds, put it in a bowl, add 2 g of refined salt, 10 g of Shaoxing wine and 20 g of wet starch, stir and size it. 2. Put 5 grams of red distiller's grains, Shaoxing wine, 2 grams of refined salt, monosodium glutamate, pepper, shredded onion and ginger, white soup and 20 grams of wet starch into a bowl for juice preparation. Heat a wok, add 750g salad oil to 40% heat, add shredded fish and spread it out with chopsticks, pour into a colander, drain the oil, add shredded onion and shredded ginger, add English sauce, stir fry the shredded fish evenly, put it in a plate, start the wok, stir fry green vegetables and surround them. Sauerkraut: Sauerkraut, in fact, is not complicated, but the requirements for knife workers are a bit too high. 1. After the snakehead is scaled, cut off the fins and tail with scissors. Cut the fish directly without opening the belly. Cut off the fish head first. The fish head needs to be treated. Cut the cheek and then cut it from the middle. Then cut the fish body into 7-8 cm sections and dispose of the fish belly. Cut the middle of each fish and cut off the main bone in the middle. There are few black fishbones, so there is no need to pick them. Put the processed fish in a small dish, add two egg whites, add salt, cooking wine, sugar, Jiang Mo and a little soy sauce, stir and soak for half an hour. The so-called sauerkraut is the name of Sichuanese. In the south, it is actually pickles, that is, mustard is soaked in salt. Wash the sauerkraut and cut it into sections. 3. Add oil to the pot, stir-fry the sauerkraut a few times, and add some chicken essence. When the oil is almost absorbed, pour in the broth and boil it. After the soup is boiled, add fish bones and fish heads, adjust the fire to about 5-7 minutes, then add fish fillets, heat for 4-5 minutes, and add monosodium glutamate, pepper, pepper, etc. (Less spicy), cook for another 2 minutes. A plate of fish with Chinese sauerkraut, you're done! Dry-roasted snakehead: 1. Kill fish, scale and stomach. According to the former method, the fish body is also 7-8 cm long, but it doesn't need to be cut in half, just add a straight knife. Generally, snakehead can be cut into 3-4 sections, and snakehead weighing more than 2 kg can be cut into 5-6 sections. Of course, snakehead is thicker, and 7-8 cm is not needed. 2. Add oil to the pan and fry garlic, then put the fish in and fry. Add salt. After the fish protein is slightly solidified, sprinkle with shredded ginger and white sugar evenly. When the sugar melts, the smell of fish will float out. When the oil and water are almost cooked, add the prepared cooking wine, vinegar and soy sauce according to the ratio of 6: 2: 2, add chicken essence and monosodium glutamate, sprinkle a little twelve spices, add dried mushrooms and mustard tuber, and do not add water. The seasoning water of cooking wine should drown the fish. Then turn on a small fire until the soup is completely drained. At this time, you should pay attention to waiting in front of the pot and check it at any time. When the soup is dry and the oil is a little burnt, you can turn off the fire and serve! In this way, snakehead tastes heavy and is suitable for drinking. Two pieces of meat on snakehead's cheek are the best, don't miss it. Steamed snakehead: 1, snakehead scales, no need to cut, cut off fins with scissors, open the stomach, remove internal organs, first put salt on snakehead, and season with cooking wine, soy sauce and vinegar for one hour. 2. Go to the supermarket to buy a bag of treasures with several kinds of Chinese medicines, put them in the belly of the fish, pour a little fish seasoning water into the clear water, add some oil, cut a dozen pieces of ginger and put them on the fish, and steam them in a steamer for fifteen minutes, which is very nourishing. Stewed snakehead with red bean and wax gourd: characteristics of invigorating spleen, promoting diuresis and reducing swelling. It is suitable for patients with ascites due to liver cirrhosis and edema due to chronic nephritis. Ingredients: 250g fresh snakehead. Ingredients: 500g of wax gourd with skin, 0/00g of red beans/kloc-,and 3 onions. Production process ① Fresh snakehead is descaled, intestinal impurities removed and washed. Wash and slice wax gourd. Slice onion ② Put snakehead, onion, wax gourd and red beans into a pot, add appropriate amount of water and stew until cooked. Braised snakehead: Wash the fish after buying it, and cut it into 1 cm thick fish segments, leaving the head and tail for later use. Add ginger, onion, etc. Put it in an 80% hot oil pan, then put the cut fish pieces in the pan and fry them for half a minute (obviously limited by fish discoloration, they can't be fried yellow), then add an appropriate amount of cooking wine, add an appropriate amount of cold water and salt after stirring, turn the heat down after the water boils, and stew for about 15 minutes to get out of the pan and plate. Then clean the pan, put the ginger and onion in the oil pan for a little explosion, add soy sauce, brown sugar and cold water, make a marinade after boiling, and pour it on the fish segments on the plate. You can also add Laoganma, pepper, spiced, coriander and garlic to the marinade according to your own taste. In addition, in winter, we should also pay attention to the fact that if the cooking is not so skilled and quick, it is possible that the cooked fish segments will get cold just after the marinade is made. At this time, it is not easy to taste the marinade. You can make marinade first, simmer it slowly, and then pour marinade immediately after the fish pieces are put into the plate, which can solve this problem. Fish head soup is usually used to make soup except the head and tail. It is directly put into the pot with ginger, onion and other ingredients and boiled with water. Add the right amount of salt and reduce the heat. When the soup turns white, add tofu (half block, cut into small rectangular cubes about 2×3 cm and half cm thick), arrowhead (sliced, if any) and a small amount of pickled vegetables (pre-fried), then boil and serve. The ingredients of this soup can also be changed into preserved eggs (1-2, cut into 8- 10 petals). After boiling, add coriander and add appropriate amount of pepper powder to taste. That is, cut the cleaned snakehead into the above-mentioned fish segments, put them in a casserole, add garlic cloves, ginger onions, oil and salt, cooking wine, and appropriate amount of cold water, boil and simmer slowly. If you want to look better, you can add red pepper and green pepper (cut into small pieces, the ratio of red to green is 1 and 3-4) before cooking. Pure black fish soup: it is to make fish segments like the head-to-tail soup mentioned above. Without ingredients, the soup can be eaten for free. When cooking, you can add a small amount of green garlic (cut into filaments horizontally), which not only looks good, but also removes the fishy smell. Remember, all these practices, except the braised black fish at the beginning, can't put colored condiments such as soy sauce and Chili sauce. If you like it because of your taste, you can choose white soy sauce, white vinegar, white sugar, pepper powder and so on. Ensure that the colors in the three elements of color, fragrance and taste meet the standards. Braised snakehead with garlic: Ingredients: one snakehead. Ingredients: garlic cloves, dried starch, yellow wine, soy sauce, monosodium glutamate and vegetable oil. Practice: Slaughter the snakehead, gut it and wash it. Dip the fish in dry starch and fry it in 40% hot oil. Stir-fry garlic cloves in oil and take them out. Put water, yellow wine, soy sauce and monosodium glutamate into the pot, put fried fish and garlic cloves into the pot, simmer slowly, and add a little starch to collect soup. Tomato black fish fillets: Ingredients: washed black fish. Ingredients: tomato sauce, sugar, salt, monosodium glutamate, a little onion ginger, coriander powder and vegetable oil. Practice: Cut the fish into fillets, marinate it with a little salt and fry it in the oil pan. Put oil in the pan, stir-fry onion and ginger, and then take them out. Stir-fry tomato sauce in a pan, pour in fish fillets, stir-fry with sugar, salt and monosodium glutamate, then take out the pan and put on a plate, and sprinkle with coriander powder. The snakehead is eaten three times: 1. Braised fish balls with Chinese cabbage. Ingredients: snakehead (about 2 kg, if you haven't eaten it for three times, you can choose 1 kg), Chinese cabbage heart dtk ~ Seasoning: salt, cooking wine, onion ginger juice, fresh soup and starch. Practice: 1. Head, bone and skin of snakehead (reserved for soup) are squeezed into meatballs, cooked in boiling water pot and taken out. 2. ignite the iron pan, put oil in the cabbage, stir-fry and set it around. Pour the fish balls into the pot, add fresh soup (or water) and salt, thicken them out of the pot and pour them into the dish with Chinese cabbage. Features: the fish is round and tender, with clear color, suitable for all ages (no thorns). 2. The main ingredients of fish fillets are another snakehead, fungus, mushrooms, winter bamboo shoots, Chinese cabbage, eggs, onions and ginger slices. Seasoning: salt, starch, sesame oil. Practice: 1. Slice the fish obliquely (to prevent the pot from breaking) and use egg white and sesame oil. 2. Slice winter bamboo shoots and mushrooms, and change the knives of fungus and cabbage; 3. Put water, salt, onion slices and ginger slices in the pot. After the water boils, put the sliced fish into the pot, stir it gently with a spoon, take it out when it floats, and control the water to dry; 4. Hot pot hot oil. Stir-fry the fungus, mushrooms, winter bamboo shoots and Chinese cabbage (add a little salt), pour in the fish fillets, stir fry a few times quickly, and pour some sesame oil to serve. Features: smooth and delicate, rich in color, suitable for all ages (no thorns). 3, vinegar pepper black fish soup ingredients: black fish head, fish bones, fish skin and so on. , ginger, chopped green onion, coriander seasoning: salt, white vinegar, pepper, chicken essence practice: 1, iron pan ignition until the oil is hot, fry ginger, chopped green onion and fish with a small fire, and then add water to stew for about 20 minutes; 2. Put the fish and soup into a bowl, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste. Features: Fish soup is milky white, fresh and refreshing, with a long aftertaste.