Materials

Main Ingredients:4 fish.

Accessories: ginger, green onion, 3 tablespoons of cooking wine, soy sauce, 4 dried chili peppers

Practice

1. I used a slightly marinated sun-dried fish

2. first of all, the fish soak in water, a little soft, after the back of the fish in the back of the fish cut a few cuts in order to taste, to take a steaming tray, the plate at the bottom of the cut ginger, green onion, cooking wine, and then evenly spread on the top of the fish. Spread evenly on top of the fish and place on top of the sliced ginger and chopped scallions. (Because the fish is marinated in advance, so there is no need to rub salt)

3. pot into the appropriate amount of water, high heat to boil, began to steam the fish. Steam over high heat until it reaches about 10 minutes, change to low heat for 2-3 minutes and turn off the heat. Slightly simmer for 2 minutes, take out the steamed fish, drizzle with steamed fish soy sauce, sprinkle with shredded ginger, chopped green onion and dried chili.

4. Put a moderate amount of oil in the pan, simmer until smoking, drizzle on top of the shredded ginger, minced green onions and chili peppers (snort snort snort) can be.

Tips

Select the warble mouth fish, must be marinated and then slightly sun-dried, so that the meat is firm enough to be tasty.

Second, home-cooked fish

Materials

Main ingredient: fish.

Ingredients: ginger

Seasoning: white vinegar, salt, salad oil, white wine

Practice

1, the mouth of the fish when you buy has asked the stall owner to remove the scales and kill a good, cleaned, in the body of the fish on each side of the cut a few times, add salt, wine, ginger, a tablespoon of sour vinegar, pickle;

2, multifunctional electric fryer into the oil, put the mouth of the fish, frying on a low fire;

3, frying the fish to the point that it is not the most important thing to do is to make sure that you have a good understanding of the fish and that the fish is not the only thing that you want to eat.

3, fry until the fish body slightly yellow;

This good warble mouth fish color red meat tender, taste sour and spicy sweet fresh, very refreshing, eat when attention to fish thorns, it is best to use the mouth obliterate the meat sucked in, the thorns will be blocked by the mouth.

Three, pan-fried fish

Materials

Main ingredient: 1 fish (weighing about 750 grams)

Accounting for: sharp green, red pepper 10 grams each, wild pepper 10 grams

Seasoning: 60 grams of vegetable oil, salt grams, monosodium glutamate 6 grams, oyster sauce 6 grams, chili sauce 5 grams of spicy sister, 25 grams of cooking wine, 15 grams of ginger, garlic, 5 grams of scallions. 10 grams, 5 grams of whole dried pepper, 3 grams of pepper seeds, 10 grams of perilla leaves, 3 grams of thirteen spices, 5 grams of cumin powder, 3 grams of pepper, 300 grams of fresh soup.

Practice

1, the warthog slaughtered, remove scales, gills, viscera, clean, graver cross knife, with refined salt, cooking wine, pepper seeds, scallions, ginger, cooking wine marinade for 8 hours to be used.

2, will be green, red pepper tibial cut circle; wild pepper chopped; ginger, garlic seeds minced; scallions cut flowers.

3, the pot of oil, burned to 60% hot, into the war fish, small fire fry until golden brown on both sides, into the ginger, garlic, green and red pepper circles, wild peppers, oyster sauce, monosodium glutamate, thirteen spices, cumin powder, chili pepper sauce, cook the soup, burned through the flavor of a small fire, and then into the shiso, pepper, high-flame collection of soup, sheng into the burning hot plate, sprinkled with scallions can be.