Fish Stew \x0d\ material: fish pork salad oil salt vinegar onion ginger pepper water wine \x0d\1 put the fish with boiling water, put into the cool water cast cool, with a knife Qing Qing scrape off the floating skin, in the body of the fish to open the diagonal slash. \x0d\2 Put oil in the pot, put the meat, scallions, ginger pieces into the spoon and fry, add soup (chicken broth is fine, but not accomplished add some water), add pepper water, cooking wine, refined salt, MSG, then put the fish into the fish, simmering on a slow fire for about 15-20 minutes, take out the scallion pieces, ginger pieces do not have to be put vinegar, ok \x0d\\\\x0d\\demoli fish stew \x0d\\rawing raw materials: grass carp, mackerel or carp \x0d\\, brine tofu a piece, a handful of vermicelli, cabbage, several slices of pork, hazelnut grinding or a number of mushrooms, potatoes one to two \x0d\ ingredients: two green chili peppers, small dry red chili pepper must have (afraid of spicy can be less), a green onion, a piece of ginger, half a head of garlic, salt, wine, sugar, soy sauce, pepper, star anise, cinnamon \x0d\ production method: \x0d\1, the over-oiling. Wash the fish, change the knife, water control clean, over the oil or strong fire fried three or four minutes. \x0d\2, adjust the soup. According to their own taste to grasp the amount of salt; cut the green onion into segments, do not chop, so that you can increase the beauty of the whole dish; ginger slices, garlic peeled. Put all the ingredients in a cooking bowl and mix well. At this point wash the hazelnut mill and immerse it in water. Dice the potatoes and set aside. \x0d\3, stewed fish. Fish over oil, pour out the excess oil, seasoned soup poured on the fish, add panko; add boiling water, the amount of water does not exceed the fish body below the edge of the large spoon, high fire stew; water boiled for three or five minutes and then adjusted to reduce the fire to stew for 20 minutes. Note that the amount of water is not too small, one is a long time to stew, the second is the back but also vermicelli, vermicelli eat water. \x0d\4, add ingredients. Fish into the pot stew about 25 minutes, add vermicelli, potatoes and hazelnut mill, vermicelli do not stick to the bottom of the pot so as not to stick to the pot. 10 minutes after the addition of cut into large pieces of tofu, cabbage, cabbage can be whole into, five or six minutes after the fire out of the pot. Be sure to use a slightly larger pot to serve, so that it is enough atmosphere to eat. \x0d\\\\\\x0d\\\glutinous rice stewed carp \x0d\\ ingredients: a carp, glutinous rice 100 grams. \x0d\\ Seasoning: two slices of ginger, half a tablespoon each of shaoxing wine and salad oil, four cups of boiling water, a pinch of refined salt. \x0d\\ practice: \ ① carp dissected and washed wipe dry water. \x0d\\\310\cH30D3F5F5D3F5?Put the carp into boiling water and cook for 1 minute, then pick up and drain. \x0d\\?Put the carp, ginger and shaoxing wine into a vessel, add four cups of boiling water and cook for 40 minutes on medium heat, and put refined salt when serving. \x0d\\\\\x0d\\\stewed carp \x0d\\legend: stewed red carp is wuyuan county is known as the national "pool in the fanggui, seat on the delicacies". According to the relevant aspect investigation, this kind of fish originally is the ornamental fish in the palace in the Ming Dynasty, when Emperor Zhu Yijun of Shenzong was on the throne, the ancestor of wuyuan tuochuan of the household ministry of Yu Mouxue told the old man to go back to his hometown, and Emperor Shenzong gave a pair of fresh fish to the Emperor. Shangshu then put the fish into the pool, after the derivation of reproduction, generations, due to this fish back wide, head small, tail short, belly fat, on the table like a purse, so the name. According to "microstate 5a8 government record", lotus red carp in wuyuan culture three hundred years of history. 1979 lotus red carp is listed as the national carp species. The fish has elegant shape, beautiful color, tender meat, fresh taste and rich nutrition. The stewed "red carp" dish is famous in Jiangxi Province. \x0d\ Characteristics: Stewed with carp in lotus bag. Vegetable meat is tender, soup clear and sticky lips, taste mellow and fresh. \x0d\ process: the fish slaughter, remove scales and gills, remove the internal organs and wash. Put the fish in a dish, add bamboo shoots, ham slices, refined salt, monosodium glutamate, green onion, ginger, wine, into the pot stewed until cooked, drizzled with a little lard that is ready. \x0d\\\\\\\cordially, apple fish stew \x0d\ material 2 apples, 100 grams of grass carp, 150 grams of lean meat, 10 grams of red jujubes, 10 grams of ginger, 8 grams of salt, 2 grams of monosodium glutamate (MSG), a pinch of pepper, 2 grams of shaoxing wine \x0d\cordially, food practices \x0d\\\\1\cordially, apples cored, peeled, cut into flaps and soak them in clean water, grass carp killed and washed and chopped into chunks, lean meat cut into large slices, red jujubes soaked and washed clean, ginger Peel and slice. \x0d\2, burning pot of oil, put ginger, fish pieces, with a small fire fry until slightly yellow on both sides, pour into the Shaoxing wine, add lean meat slices, red jujubes, injecting broth, stewed with medium heat. \x0d\3, to be stewed soup slightly white, add apple cloves, seasoned with salt, monosodium glutamate, pepper, and then stewed for 20 minutes can be out of the pot to eat. \x0d\\ Note \x0d\\\\stew seasoning can not be placed too early, so as to avoid the soup is not white. \x0d\\\\\\x0d\\\family members with a foreign accent Original ingredients: 200 grams of net fish, 3 grams of cilantro segments, 5 grams of shredded green onion, 30 grams of peanut oil, 50 grams of egg liquid, 3 grams of refined salt, 2 grams of monosodium glutamate, 15 milliliters of cooking wine, 0.5 grams of pepper, 7 milliliters of rice vinegar, 50 grams of green onion segments, slices of ginger, and garlic cloves ****, 5 grams of sesame oil, 500 grams of broth. \x0d\\ Production process: \x0d\1. Net fish meat changed into domino pieces, into a large bowl with wine, MSG, salt, sesame oil to taste. 2. Egg liquid plus starch into egg paste. Fish pieces into the egg paste and mix well. \x0d\3, frying spoon on the fire, inject peanut oil burned to 70% heat, down into the fish pieces fried to a light yellow, oil control. \x0d\4, soup ladle on the fire, add soup, cooking wine, salt, monosodium glutamate, pepper boiling, into the fish and onions, ginger, garlic and then boil, change to a small fire stew for 10 minutes, picking off the onion, ginger and garlic, dripping into the vinegar, sesame oil, served in a soup bowl, sprinkle shredded green onions and parsley that is complete. \x0d\Flavor characteristics: white, salty, sour and spicy, soup fresh fish tender. Note: Be sure to cover the pot after adding 15 ml of cooking wine, and add pepper to deodorize the fish \x0d\\\x0d\\ sharp pepper stewed fish \x0d\ Ingredients: mintai fish 50 g, 10 g of sugar, 200 g of fresh fish, 50 g of sharp peppers, shredded green onions 10 g, 5 g of minced garlic, 1 g of minced ginger, 1 g of sesame seeds, 30 g of cabbage leaves, 30 g of soy sauce, 10 g of vegetable oil, 0.3 g of pepper, white sugar 5 grams \x0d\\ sharp pepper stewed fish \x0d\ production method: 1, cut the fresh fish into 3 cm segments strips, the sharp pepper cleaned spare. \x0d\2, lay a layer of cabbage leaves in a small pot, neatly arrange the fresh fish and sharp peppers on top, then add soy sauce, sugar, ginger and 1 liter of water to stew. \x0d\3, stew the soup to half, add vegetable oil in the middle to continue to stew, then add pepper, green onion, garlic, on sesame seeds served on a plate. \x0d\\\\\\\x0d\\\colorful Fish Stew with Lycium barbarum \x0d\\colorful ingredients: 30 grams of structure handle, 3 tails of live crucian carp, 6 grams of cilantro, green onion, vinegar, cooking wine, pepper, ginger, salt, monosodium glutamate, sesame oil, lard, broth, milk soup, each appropriate amount. \x0d\Features: Characteristics: Carp is crispy and soft, goji berries are sweet, cilantro is turquoise, and the taste is delicious. \x0d\Operation: \x0d\1. Remove scales, gills and internal organs from live crucian carp, wash and scald slightly with boiling water. On the body of crucian carp, cut crosswise with a diagonal knife at intervals of 2 centimeters. \x0d\2. Cut cilantro into segments and green onions into thin julienne strips. \x0d\3. Put lard in an iron pot, set it on high heat, put in pepper, shredded green onion, minced ginger in turn, then put in broth, milk soup, monosodium glutamate, salt, meanwhile, put the crucian carp which has been cut with flower cuts in boiling water pot for about 4 minutes, take it out and put it into the field. \x0d\ 2. Put sugar, vinegar, soy sauce, stir fry together, soy sauce is no longer raw flavor when the water, then put pepper. When the pot is boiling, put the fish in the pot and salt it at the same time. \x0d\ 3. Boil the pot over high heat, then turn to low heat and simmer for a while to taste on the line. Cooked quickly, stewed for a long time the fish will become old and affect the taste. \x0d\\\\x0d\\ Expert comment: \x0d\ The method of stewing with a foreign accent can reduce the loss of nutrients in the fish because the fish does not come into direct contact with the hot oil. Proteins are less likely to be destroyed and carcinogens are not produced. \x0d\\\\\ Tips: \x0d\ do not need to make a knife \x0d\ do, usually river fish such as crucian carp, wuchang fish, and small carp, so there is no need to make a knife on the body of the fish in order to make it flavorful, a technique that is usually used by restaurants when making large fish. \x0d\\\x0d\\ and meat together \x0d\ There are two ways to make it: first, stuff the prepared meat mixture in the belly of the fish, but don't salt the meat mixture, the saltiness in the fish broth is already enough; second, put a few slices of pancetta to stir-fry when the oil is hot and then put onion, ginger, and other seasonings. Made with meat has the flavor of meat and is more delicious than just stewed fish. \x0d\\ The soup tastes better when made with crucian carp \x0d\ Fish soup should be fresh and tasty. The most important thing about fish for stew is freshness. Comparing various kinds of fish, the taste of stewed soup with crucian carp is the best. Carp meat is tender, fresh flavor, high nutritional value. At the same time, the stewed soup, milky white like milk, fresh and mellow flavor, is not comparable to other fish. \x0d\\\\\x0d\\home made fish stew \x0d\\rawing materials: crucian carp a \x0d\ ingredients: pancetta, green onions, ginger, garlic \x0d\\seasoning: star anise, cooking wine, vinegar, salt, chicken essence \x0d\production: \x0d\ ⒈ the fish to clean up the back/abdomen cut a few knives, so that the flavor can make the meat into the \x0d\\pecks pawing the green onions, ginger and garlic with a knife patted well so as to stew up more flavorful! \x0d\\\\\\\x0d\\\\papaya stewed fish \x0d\\ material: green papaya half, fresh fish 1 tail (can be selected according to personal preference, preferably fish suitable for soup), 4 bowls of water, a little salt \x0d\\\practice: \x0d\1, first wash the papaya and cut into chunks, and then put it into the water to simmer the soup, first to a large fire to bring to a rolling boil, and then turn to a low fire to simmer for about half an hour. \x0d\2, then cut the fish into pieces, put them together and cook until cooked, and add a little salt can be. \x0d\\\\\\\x0d\\\ family foreign accent fish stew \x0d\\ ingredients \x0d\\\ main ingredients: fresh carp 1 (about 600 grams), asparagus 100 grams. \x0d\\ Accessories: green onion, ginger **** 30 grams, 30 grams of coriander, 15 grams of vegetable oil, 15 grams of corn starch, 15 grams of cooking wine, 5 grams of pepper, 3 grams of refined salt, 1 gram of monosodium glutamate. \x0d\\ Preparation \x0d\\ (1) clean up the fish, cut into large pieces, dip into corn starch, put into hot oil to fry slightly, fish out to control the oil; asparagus sliced; cilantro cut into segments; green onion, ginger sliced. \x0d\(2) Heat vegetable oil, add asparagus, sliced scallions, ginger slices and stir-fry for flavor, cook cooking wine, add 500 grams of water, and then put in the fish pieces, refined salt, monosodium glutamate and pepper, boil, turn to a low fire to cook the fish, sprinkle with parsley can be. \x0d\\ Characteristics The soup is flavorful and the fish is tender. \x0d\\\\\\x0d\\ meat stewed fish \x0d\1. fish cut into pieces, half a couple of pieces of pork, one beer, green onions, ginger, garlic \x0d\2. get the fish, soak it in beer for 20 minutes. De-fishy. \x0d\3. Put oil, slightly charred fish, not too long. \x0d\4. Start the pan, get the fish out of the oil. Replace with meat, onion, ginger and stir fry. \x0d\5. Add a little cooking wine, soy sauce, sugar, vinegar, and beer for soaking fish. Add fish and garlic. Reduce heat and simmer for 5 minutes. \x0d\6. Turn the fish with chopsticks and salt. Change the heat to high and simmer until the water dries up a little. \x0d\\ Accessories: onion, ginger, garlic, peppercorns, seasonings, white wine, sugar, soy sauce, vinegar, red pepper, salt. Beer. \x0d\ practice: wash the fish, cut into pieces, put into the pot. Add a variety of accessories. Pour in the beer to basically submerge the fish pieces can be. After soaking for 2 hours on the stove, high fire boil, change the small fire stew half an hour.... Add monosodium glutamate (MSG) and parsley to taste before eating. Characteristics: fresh and delicious, no fishy flavor.