Flavor: salty and fresh Craftsmanship: simmered Ingredients for making cassoulet: Main ingredient: 800 grams of snappers
Accessories: 30 grams of ham
Seasoning: 30 grams of ginger, 5 grams of salt, 50 grams of lard, 10 grams of wine, 100 grams of garlic (white skin), 3 grams of monosodium glutamate, 30 grams of small green onions, 2 grams of pepper, 40 grams of soy sauce. (white skin) 100 grams, 3 grams of monosodium glutamate (MSG), 30 grams of green onion, 2 grams of pepper, 40 grams of soy sauce The characteristics of the cassoulet fish: the dish is tender and fresh, fragrant. Teach you how to do how to do cassoulet, how to do cassoulet is delicious 1. live group of fish slaughtered to control dry blood, remove viscera, chopping off the tip of the claw, hot water after washing the black skin, chopped into 3 cm square block;
2. turtle block into boiling water blanch after removing all the blood, and then clean;
3. ginger pat loose;
4. ham (cloud leg) slicing;
5. . frying pan on the fire, inject lard, burned to 50% hot, under the garlic fried yellow, under the onion, ginger, cloud leg fried incense, under the group of fish stir-fried, collected part of the water;
6. pot, the pot of ingredients into the casserole, injected 500 ml of chicken broth, sweet soy sauce, soy sauce, salt, wine, pepper, with a high fire to boil, cover the lid, moved to a small fire simmering half an hour;
7. to be received into the juice when the three percent, under the MSG seasoning When, under the monosodium glutamate seasoning, pick off the green onion, ginger, plate that is complete. cassoulet fish preparation tips: 1. casserole on the fire, high fire boil, small fire slowly simmer, collect thick juice, and then under the monosodium glutamate flavor;
2. this dish needs to be used in the soy sauce for the sweet soy sauce 20 grams of soy sauce, 20 grams of ordinary soy sauce.
Small tips - health tips:
Modern medicine shows that its meat has anti-cancer, treatment of tuberculosis, malaria, pediatric chancre effect. Eating it can nourish yin, tonify the kidney and nourish blood. It is most suitable for those who are weak and thin, and have low fever.
Tips - Food Compatibility:
Turtle: Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit, mint, celery, duck eggs, duck meat, mustard, chicken, eel, crab.
How to make catfish head stewed in detail Cuisine and Efficacy: Northeastern
How to make catfish head stewed in yellow Ingredients: main ingredients: catfish head a (should be selected a little larger). 50g of chicken feet, 50g of duck palms, 25g of white mushrooms, 50g of pork fat, 10g of golden hooks, 25g of garlic. 150g of lard, 10g of cooking wine, 10g of green onion and ginger, 10g of soy sauce, 10g of red soy sauce, 20g of rock sugar, 750g of chicken broth. Catfish head casserole features: tender meat, thick juice and bright color. Teach you how to do stewed catfish head, how to do stewed catfish head is delicious catfish head to remove gills and teeth plate bone, wash, align the mouth of the fish from the fish top bone cut open (do not cut off). Wash the chicken feet and duck palms, and remove the rough skin. Wash white mushrooms, hair through (slightly larger can be cut into two halves). Pork fat cut into about 3 cm long, 1 cm thick strip. Frying pan on a high flame, under the lard burned to about 200 ℃, put the fish head slightly fried, and cooking wine, until the fish head is slightly yellow when fishing. Decant part of the oil (pot to stay about 75 grams of oil), pork, chicken feet and duck palms with wine, green onions and ginger into a little fire south, add chicken broth, boil to remove all the floating foam. Burn the bottom of the pot pad on the scorn count, and then pad on the chicken feet, duck palms, and then the fish head, pork and soup all poured in, plus soy sauce, red soy sauce, golden hooks, white fungus, etc., placed on a small fire and slowly burned for about 30 minutes until cooked, to be about 1 / 3 of the soup is left, remove the scallions and ginger, pork, chicken feet, duck palms, etc., and then add the rock sugar and steamed garlic, burned to the melting of the rock sugar, the soup is thick and thickened from the pot, sheng on a large plate that is complete.