[Main Ingredients and Side Ingredients]

Grass carp ............750g Wine ......... ......2.5g

Scallion not ...............10g Fragrant oil... ............1g

Ginger ...............5g Sugar ............250g

Coriander leaves ............1g Pepper powder .........0.1g

Soy sauce ...............5g Peanut oil ............75g

Monosodium glutamate ............2.5g

[Cooking Method]

1. Slice half of the ginger. Half of it shredded. One part of green onion cut into sections and one part shredded.

2. Boil water in a pot, add salt, cooking wine, green onion segments, ginger slices, and then put in the sorted fish, cover and simmer on a small fire for 20 minutes, so that the fish is cooked and fish out, and control the water on a plate. Scallion, ginger sprinkle on the fish.

3. Pour back the original soup on the pot on high heat. Put soy sauce, monosodium glutamate, sugar, boil and pour on the fish. Cilantro around the edge.

[Process key]

Soak the fish in the soup, you need to use a small fire, otherwise the fish peeled or cooked.

[Flavor characteristics]

1. This product is a famous dish in Guangzhou, the fish meat is white, tender and fragrant, the original juice, light and delicious, rich in the flavor of Cantonese cuisine.

2. The immersion method is commonly used in Cantonese cuisine, and the famous dishes include "grouper in oil", "sea bass in oil", "white cut chicken", "Jinhua chicken", "Yuushu chicken", "Jinhua chicken", "Jade tree chicken", and so on. Jade Tree Chicken", "Guangzhou Wenchang Chicken" and so on. There are three kinds of immersion: oil immersion, water immersion and soup immersion. Oil immersion method, the first raw oil boiling end away from the fire, the raw materials into the oil wok, cover, until its heat is reduced and then the oil wok end back on the stove, burned to 60% of the rolling and end away from the fire, until the raw materials soaked to only cooked until (generally small materials soaked once, large materials soaked two to three times), time each time about 6 minutes. Water immersion method and oil immersion method is basically the same, the difference is that oil immersion with oil, more in the fire dip, water immersion with water, more in the basin dip. Soup immersion, soup, boiling water, will be the main ingredients into the slightly boiling water submerged, once immersed, such as white cut chicken, about 15 minutes of immersion that is good, not really with soup immersion, not to be confused. "Oil immersion fish" process strength "water immersion", color, quality and taste are excellent, into the kitchen experience, only peer reference.

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Three oil-immersed fish

Raw materials: live grass carp a (750 grams or so). Onion, ginger, shredded red pepper, coriander each

10 grams, cooking wine, salt, sugar, monosodium glutamate, soy sauce, broth, a little peanut oil.

Method: 1 will be cleaned grass carp, put into a pot of boiling water in a small fire to cook 5-8 minutes that is cooked, put into the fish plate. 2 will be

frying pan put a little oil, when the oil is hot under the green onions, ginger, red chili peppers slightly stirred under the soup a little, add salt, monosodium glutamate

Sodium glutamate, soy sauce, sugar, seasoning open the pot after the fire into the fire to be used. 3 in the fish body put green onions, ginger, coriander,

Pepper, frying pan oil hot pouring on the fish flavor that is out, and then pour the good juice around the fish that

can be.

Features: fish tender and smooth flavor.

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The wine-dregs fish

is one of the Gannan Hakka specialties. To make wine-dregs fish, mostly choose about half a catty of crucian carp, marinate it, dry it until it is half-dry, and put it into a jar of brewed rice wine to seal it up. More than ten days, you can take out, or steamed or boiled, with the lees of wine with the boil. The key is in the wine, to make the wine older, there are strong. Seepage into the fish, the fish was red date wood, its color is a kind of intoxication of the beauty, and then there is the smell of wine, how desirable ah?

Both wine lees fish, there is no need to take off the wine lees, jujube red fish, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine, wine. Fish in the mouth, delicate and smooth, the aftertaste for a long time, and the essence of the flavor of the fish, is to be over a number of time began to sublimate, along with eating that wine lees a la red pickled pepper a la, the eater will have some suspension of intoxication, feeling in the vicissitudes of life, and a little bit of nostalgia, because you will feel that the fish, it alone left the lake and the river, which sleeps in the wine, which is suffused with a heady flavor.

The wine-dusted fish is a guest dish, you can not drink, do not eat, on a plate of wine-dusted fish, carved to eat, dive into the taste, the deep river and lake inquiries about the sound of the water, the world's pale, beautiful, then from the wine-dusted fish meat out of the wet.

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Saffron Wine Dregs Fish

Materials (4 servings)

[Traditional Chinese Medicine]Saffron...1g

boiling water1 cup dashi segments...4 segments

chicken broth1 cup pomelo juice...1 tbsp

water-soluble cornstarch...moderatelySalt...a little

wine...2 tbsp cornstarch ...moderate amount

Tofu...1 piece white bean paste...100-120g

How to make it:

1. Sprinkle yuzu juice, salt, and wine evenly on the dashi.

2. Cut the tofu into 8 pieces, and slice the scallions diagonally, each slice 5mm thick.

3, saffron in a tea strainer, rinsed under running water and put into a cup of boiling water.

4. Remove the moisture from the fish, coat with cornstarch, fry the surface with a little oil until charred brown and arrange in a pan.

5: Dissolve the white bean paste in the chicken broth and add it to the fish along with the juice from soaking the saffron, bring to a boil and then reduce the heat to a simmer, then add the tofu and green onions and let it cook quietly, add the water-soluble cornstarch and make a paste.