to six kinds of yellowtail practice - very homemade there is no

Dry roasted small yellowtail

I. Preparation

1) main ingredients: frozen small yellowtail

2) ingredients: a few small onions, a piece of ginger, a single garlic, a few dried chili peppers

3) seasoning: salt, dry starch, cooking wine, chicken broth, soya sauce, five-spice powder, white pepper

The second practice

1) thawing of the small yellowtail ( natural thawing), gently rinse the surface with water, it is best to prepare a pair of scissors, from the lower abdomen to the head of the excretory opening cut, has been cut to the mouth of the fish, the fish belly belly and head inside the gills net and clean, as shown in Figure 3

2) processed small yellowtail to add 2 tablespoons of wine, half a tablespoon of salt, pepper, a little bit of chicken, a little bit of five-spice powder marinade for 10 minutes.

3) The green onion divided into green onion white, green onion leaves were chopped, ginger and garlic minced, dried chili pepper chopped.

4) Prepare a small bowl of dry starch, and just pat a thin layer evenly on 2 sides of the fish.

5) hot pot of oil, oil 6,7 when the heat will hang powder of small yellowtail one by one into. Medium heat, fish frying both sides of the golden brown on it.

6) leave a small amount of oil in the pan, when the oil is hot, into the ginger, garlic, white onion sautéed and add chopped chili, and pour a tablespoon of soy sauce, a little chicken essence, add the fried yellowtail, pour a small dish amount of boiling water, cover, high heat until the soup dries up, dish sprinkled with green onions can be.

Hints:

1) Wrapped in dry starch is in order to make the fish crispy, and cooking is better to grasp, because there is no wrapping powder direct frying of fish is easy to loose, but the effect will be more dry and fragrant, if you like to suggest a high-flame fast frying, so that the fish is easier to shape, or else it will soon be scattered crumbled.

2) like can put blood green pepper, parsley, or celery into Oh, so the taste is more rich.

3) fish in the marinade when you have put salt, so in the final burning to pay attention to the salinity, and to put chicken in advance, less turning fish, so as not to destroy the fish body, if possible, the best use of upside down pot.

4) When frying, the fish is already cooked, so when burning later, it should be done quickly with high heat so that the skin can be crispy.

Stewed yellow croaker

Materials: 1 croaker (about 1.5 pounds), green onion, ginger and garlic, 5 dried red chili peppers, cilantro, 2 tablespoons of sweet noodle sauce, 1 tablespoon of sugar, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of peanut oil

How to do it:

1, the yellow croaker treatment, both sides of the beat the deep diagonal knife;

2, onion, ginger and garlic slices, dried chili clean;

3, start frying pan, hot pot of cold oil in the hot onion, ginger, garlic and dried chili;

4, turn the heat to small, add sweet noodle sauce, slowly stir-fry until the sauce aroma;

5, into the yellow croaker, frying slightly on both sides;

6, add the amount of boiled water, slightly over the fish on the line;

7, add the wine;

8, add the wine;

9, add the wine;

8, add the old soy sauce;

9, add sugar;