Ingredients: live silver carp (other live fish can also be used), Sichuan sauerkraut.
Accessories: lard, cooking wine, refined salt, pepper, sugar, monosodium glutamate, pickled ginger, pickled pepper, onion, aniseed, sesame oil and a little broth.
Practice: (1) Cut the fish open, remove the scales and gills, and wash them for later use. (2) Put the oil pan on medium fire, stir-fry the shallots and aniseed until fragrant, and add cooking wine, clear soup, pickled ginger, pickled pepper, white sugar and refined salt. (3) After the soup is wide open, add the fish and sauerkraut and cook on low heat. When the soup is thick, add msg and sesame oil.
② Braised fish
Ingredients: fish, wine, onion, garlic, pepper, lard and seasoning.
Production method: 1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Add cooked lard, wine onion, garlic, pepper and seasoning to stir fry, then add broth to boil and add fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces.
③ Steamed fish
Ingredients: 750g of carp, 5g of salt and monosodium glutamate, 20g of onion, 30g of ginger, 50g of big oil, 05g of 65438+ vinegar, 50g of chicken soup, 5g of sesame oil and 5g of cooking wine.
Features: salty, white and tender.
Production method: cut both sides of carp with a knife. Cut onion and ginger into thick slices, put them inside and outside the fish, add salt and cooking wine for 5 minutes, take them out and drain them, then pour in sesame oil. Mix10g Jiang Mo with vinegar, sesame oil and monosodium glutamate to make ginger vinegar juice, and eat it with fish and dip it in the juice.
④ Fried fish balls
Ingredients: Ingredients: fish 200g "BR> seasoning oil, starch, clear soup, monosodium glutamate, egg white, pepper noodles, salt, seasoning oil, pepper and salt.
Features: soft outside and rigid inside, sweet and sour, with good sound and shape.
Production method: 1. Chop the fish into fine particles, add egg white, monosodium glutamate, salt, pepper noodles, cooking wine and clear soup, and stir well with starch.
2. Feed the chopped saury with refined salt and cooking wine. Shred winter bamboo shoots, onions and ginger.
3. Put1500g oil into the spoon. When the 6th-7th floor is hot, carry the fish tail, sprinkle dry flour first, then hang the starch paste evenly (wipe it clean with your right hand), and then fry it in the oil pan. The left hand still holds the fish's tail, and the right hand holds a spoon and falls on the fish. After the fish is set, put it in an open pot and fry it. When it is thoroughly fried, take it out. When the oil temperature rises by 70-80% again, the oil is fried for the second time. At the same time, put another pot on the fire, add base oil to heat it, add shredded onion, shredded ginger and shredded bamboo shoots, then add seasoning and soup (about a bowl of juice is needed), pour it in, thicken it with starch (thinner, never too thick) and put it in a bowl.
Take out the fried fish and put it on the plate, then pour half a spoonful of oil and serve it with the sauce. In front of the guests, pour the juice on the fish and make a hissing sound.
fried shredded pork with sweet and sour sauce
200 grams of lean pork, 25 grams of auricularia auricula and 25 grams of magnolia slices are the basic materials.
Ingredients: 200 grams of lean pork, 25 grams of black fungus, and 25 grams of magnolia slices. Cooking method:
Cooking method: Mix Jiang Mo, chopped green onion, minced garlic, refined salt, sugar, vinegar, soy sauce and wet starch evenly.
. When the peanut oil is heated to 70%, stir-fry pickled peppers until red oil, sprinkle with Chili powder and add meat.
Stir-fry the shredded vegetables until they are cooked, pour in the prepared juice and stir well.