Cooking method

Donghai guaiwei leading fish

Ingredients: 500 grams of dragon head fish.

【 East China Sea Odontosaurus 】

Donghai guaiwei leading fish

Seasoning: salt 1g, monosodium glutamate 0.5g, raw flour 500g, custard powder 500g, red pepper 10g, chopped green onion 10g, minced garlic 5g, salt and pepper 2g, salad oil 1000g.

Making:

1, put the dragon head fish on the chopping board respectively, take out the midbone from the back, take out the internal organs, remove the meat slices and tear off the fish skin for later use.

2. Cut the fish into pieces 5 cm long and 0.8 cm thick, add salt and monosodium glutamate and marinate for 2 minutes.

3. Mix the raw flour and custard powder evenly, wrap it on the pickled dragon head fish, then put it in and heat it to 70%.

Various leading fish dishes (18)

Soak salad oil in low fire for 2 minutes until golden brown, and take out. Control oil.

4. Leave 15g oil in the pot. When it is 70% hot, add red pepper, chopped green onion and minced garlic and stir-fry until fragrant. Add the dragon head fish and stir well, then take out the pan and sprinkle with salt and pepper.

Features:

The dragon head fish is golden in color, crisp outside and tender inside. The dragon head fish, also called dog mother fish, shrimp gurgling and bean curd fish, is a small marine miscellaneous fish. Its meat is soft and delicious, but it contains a lot of water and is not easy to preserve, so it is mostly dry salt after processing. The key to production: the oil temperature should not be too high, because the dragon head fish has a lot of water. If fried for too long, the water loss of fish will be greater and the taste will become firewood.

Antagonistic dragon head fish

[leading fish]

Antagonistic dragon head fish

Ingredients: dragon head fish, eggplant

Ingredients: onion, pepper, red pepper, black pepper, monosodium glutamate, starch, cooking wine, tomato sauce.

Exercise:

1. Remove the head of the dragon head fish, clean it, put it in a container, and season it with starch, tomato sauce, monosodium glutamate and refined salt.

2. Tear off the eggplant and put it in the oil pan until the color is yellowish.

3. When the oil is slightly hot, add shallots, black pepper, prepared dragon head fish and cooking wine, and pour a small amount of clear soup.

4. When the soup is baked, add eggplant and red pepper and stir fry.

Tip:

Start putting eggplant when there is still some soup! Be careful not to fry the fish when you stir fry at last!

Longtou fish tofu soup

"Dragon fish tofu soup"

Longtou fish tofu soup

Materials:

350g of dragon head fish, 200g of diced south tofu, leafy vegetables, Wenzhou pickles 100g, 2 tablespoons of oil (30ml), 3 tablespoons of Shaoxing rice wine (45ml), Zhenjiang aged vinegar 1 tablespoon (15ml) and garlic granules 1 tablespoon.

Exercise:

1. Stir-fry the oil in the pan with low heat, add garlic and ginger slices and stir-fry.

2. Pour in the dragon head fish, adjust the fire, stir fry the fish pieces gently with a shovel, stir fry for a few minutes, add rice wine, vinegar, sugar and salt in turn, cover and cook slightly.

3. Put cold water and Wenzhou pickles in the pot and boil. After stewing for 5 minutes, add diced tofu and sprinkle with coriander.

Tips:

Stir-fry ginger slices with dragon head fish, then add water to make soup, and the fish soup will be very white.

Moisturizing tofu fish

"Moisturizing tofu fish"

Moisturizing tofu fish

Ingredients: 500g of dragon head fish, 250g of tofu, 200g of white radish, coriander, salt, cooking wine, fresh soup, peanut oil and pepper.

Making:

① Wash the scales, gills and internal organs of the dragon head fish, wash tofu and cut into thick slices, wash white radish and shred, and wash coriander and cut into small pieces.

(2) Heat the wok with oil, add shredded onion and ginger into the wok, add fresh soup, salt and dragon head fish into rice wine, boil over high fire, remove foam, add tofu slices and shredded radish, simmer over low fire until cooked, and sprinkle with coriander, and serve.

Features: nourishing skin and moistening skin, tonifying deficiency and strengthening spleen.

Guota dragon head fish

raw material

[Boiled dragon fish]

Guota dragon head fish

Ingredients: 750 grams of dragon head fish.

Seasoning: chopped green onion 2.5g, Jiang Mo 5g, pepper 1 g, Shaoxing wine 20g, refined salt 2.5g, monosodium glutamate 3g, 2 eggs, flour 50g, white soup125g, sesame oil 5g, cooked lard1000g (about/kloc).

working methods

(1) Slaughter and wash the dragon head fish, remove the head and tail, cut along the spine and remove the spine. Cut the fish into 5cm long pieces, add chopped green onion (1 .5g), Jiang Mo (1 .5g), monosodium glutamate (1g), pepper and salt (1g), mix well, and marinate for 10 minute. Beat the eggs into a bowl and break them for use.

(2) Put the wok on a high fire, add cooked lard, heat it to 40%, pat the fish pieces with flour, then drag the egg liquid, then put them into the wok one by one, fry them, drain the oil, pick out the adhered shredded eggs and egg residues, and arrange them neatly on the plate.

(3) Put the frying pan bottom oil (5g) on the tempering, add chopped green onion (3g) and Jiang Mo (3g), add white soup, refined salt (1.5g), Shaoxing wine and monosodium glutamate (2g), push the fried fish segments, stew with low fire until the soup is concentrated, and sprinkle with sesame oil.

Jam dragon head fish

Raw materials:

【 jam dragon head fish 】

Jam dragon head fish

250 grams of dragon head fish (also known as water cicada), with a proper amount of crispy rice.

Seasoning:

Jam, sauce, salt, sugar, lemon juice, monosodium glutamate, pepper, white vinegar, white wine, chopped green onion and Jiang Mo.

Making:

The dragon head fish grows into thick slices with a width of 4 cm, and is marinated with salt, monosodium glutamate, white wine, pepper and onion ginger for later use. Take a pan, pour salad oil and heat it. When the oil temperature is 70%, pour the rice crust and tap the starch, cook it, fry it until it is crisp, take it out and put it on a plate (the rice crust is placed below and the dragon head fish is placed above). Add jam, sauce, lemon juice, sugar, white vinegar and other seasonings in another oil pan, stir well, thicken, and pour the oil on the dragon head fish.

Features:

Bright red, crisp and delicious dragon head fish, sweet and sour, rich in jam flavor.