Dish name Back to the pot of fish

Originally Zhejiang cuisine

Features There is a Sichuan head of the dish known as the back to the pot of meat, its color red, tender and fragrant pieces of meat, fat and not greasy, salty, fresh, slightly spicy, fresh, fragrant.

Raw materials

back to the pot of fish Main ingredients: grass carp Seasonings: Pixi Douban, edamame, sweet sauce, soy sauce, cooking wine, monosodium glutamate (MSG), eggs, soybean flour, green garlic, salt, cooking oil, sugar, etc.

Production process

1, Pixi Douban, edamame, chopped fine to be used, green garlic, cut into segments. 2, the grass carp slaughtered and washed, take the meat boneless, cut into large thick slices, with cooking wine, salt yard Bottom taste to be used. 3, eggs, soybean flour into egg bean powder. 4, pot of cooking oil, seven mature, wrapped in egg bean powder fish into the frying pan frying discoloration and fish out, leaving a little oil in the pot, under the bean, stir-fried, under the edamame beans, sweet sauce, a little soup, sugar, monosodium glutamate, fish slices fried to the top of the color into the green garlic, bright oil to the pot to load the plate, shape that is. Note: when frying fish, the oil temperature can not be too high, the meat will be old, the oil temperature is too low, forming a bad shape, the shape should be like a lamp.

Name Coral Fish

Cuisine Zhejiang

Features Crisp stinging head, tender fish.

Ingredients

150 grams of net grass carp meat, 250 grams of jellyfish head. 5 grams of refined salt, 2 grams of monosodium glutamate, 13 grams of wine, 3 grams of sugar, 20 grams of green onion, 1 egg white, 25 grams of wet starch, 500 grams of cooked lard.

Procedure

Jellyfish in addition to all the impurities, repeatedly rinsed and cut into 4 cm square pieces, grass carp meat cut into 1.5 cm square d, with wine, salt and egg white stirred vigorously, and then add the wet starch and stir well. Then use wine, salt, sugar, monosodium glutamate, broth, wet starch into gravy for spare. The frying pan on a high flame, add water to boil, crowded into the jellyfish head, drain the water. Then start the pot with oil, row out of the fish, was white when the oil, frying pan to stay in the bottom of the oil, back to the fire, into the onion stir-fried flavor, cooking into the thickening sauce, immediately poured into the jellyfish block, fish with the frying, and finally drizzle the oil can be.

Dish name: Fish with three kinds of oil

Cuisine: All

Features: Fish is tender, smooth and delicious.

Ingredients

One live grass carp (about 750g). 10 grams each of green onion, ginger, red pepper, coriander, cooking wine, salt, sugar, monosodium glutamate, soy sauce, broth, a little peanut oil.

Making process

1. Wash the grass carp, put it into a pot of boiling water and cook it for 5-8 minutes over low heat, then put it into a fish dish. 2. Put a little oil in the frying pan, when the oil is hot under the onion, ginger, red pepper wire slightly stirred under a little soup, add salt, monosodium glutamate, soy sauce, sugar, seasoned open pot into the fire to be used. 3. in the fish put onion, ginger, coriander, pepper, frying pan oil hot pouring on the fish flavor that is out, and then will do a good job of juice poured around the fish can be

Dish name vinegared pepper fish

Originally from the cuisine Zhejiang

Features Fish fresh and tender, fragrant soup, sour and spicy flavor, can be relieved of fatigue, suitable for family meals as the last dish of soup with. It is suitable for family dinners as a final soup. Grass carp and Mandarin fish can be used as ingredients, which are equally delicious.

Ingredients

Main ingredient: 1 live carp (about 500-750g). Seasonings: 10 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 5 grams of salt, shredded green onion, ginger, pepper, white vinegar, lard, parsley, 500 grams of broth.

Production process

1, the live fish slaughter, remove scales, gills and viscera, wash, curved willow leaf knife, and then blanch with boiling water to remove the blood. 2, pot on the fire, put lard, broth, cooking wine, ginger, salt, boiling into the blanch fish, cook for about 5 minutes, add MSG, white vinegar, pepper, and then the fish into the bowl of soup, on top of the shredded scallions, cilantro. 3, the fish soup over the Luo, pour into the soup, and then the soup, the fish soup, the fish soup over the Luo, and the soup. 4, the fish soup over the Luo, pour into the soup. 5, the soup is a good choice. Fish soup over Luo, pour into the soup bowl is complete.

Name Goryeo Fish Sticks

Cuisine Zhejiang

Features Fish with milky yellow color, flaky shell, tender meat, crispy and burnt.

Ingredients

150g net grass carp, 5 eggs (weighing about 125g). 2.5 grams of refined salt, 1.5 grams of monosodium glutamate, 25 grams of cooking wine, 25 grams of ginger water, 5 grams of pepper, 25 grams of dry starch, 25 grams of wet starch, 30 grams of sweet noodle sauce, 10 grams of salt.

Production process

Fish batch slice, cut into long 4 cm, 0.8 cm thick strip, add salt, monosodium glutamate, cooking wine, pepper, ginger water mixing stains. The egg whites were beaten and frothed for use. Frying pan on medium heat, down into the lard, at the same time here will be wet starch and dry starch gradually added to the egg foam into egg foam paste, to be the oil temperature to 40% hot (about 88 ℃), the fish dragged on the paste, one by one under the frying pan frying to fish hard, and keep the temperature steady, with a hand spoon and constantly turning, dip fried to the fish to milky yellow until ripe, fish out of the oil dripping, plated that is complete. When serving, you can dip it in sweet noodle sauce and pepper salt.

Name of dish Fish Toast

Cuisine Zhejiang

Features Fish meat is large and tender, fragrant and oily.

Ingredients

One live grass carp (weighing about 1250g). 20g of cooked ham, 20g of boiled ham, 1.5g of boiled fish and 1.5g of boiled fish. Cooked ham 20 grams, one mushroom. 11 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of wine, 15 grams of ginger water, 5 grams of green onion, 10 grams of cooked chicken oil, 20 grams of cooked lard.

Process

The fish dissected and washed, from the tail along the back of the spine batch to take two halves, go to the abdomen of the fish, pick off the fish skin, peeled off the red tendons, take about 425 grams of net fish, cut thin slices of clean, put on a cutting board with a double knife row made into mung bean grain, put into the mantle, add 500 grams of water, 9 grams of refined salt, stirred in the same direction to the fish meat viscous and see the fine bubbles, and then put in the shade and cool place to rise! Ham 15 grams of thinly sliced, 5 grams chopped. The rise of the good fish velvet add cooking wine, cooked lard, ginger water, ham, 1.5 grams of monosodium glutamate mix well. Take a frying pan, put half a pot of cold water, and then use the left hand to grab the fish paste gently fist, so that the fish paste from the tiger's mouth extrusion, with the right hand one by one into the pot, into the diameter of about 4 cm of fish round. Then move the pot to medium heat, gradually heating, such as water slightly boiling, that is, add cold water, and at any time skimmed off the foam, gently turned with the back of the hand spoon, to fish round was jade white, will be moved to the pot on the micro-fire to raise 5 minutes, and then moved to high heat, to be in the middle of the soup topped up that is the pot. Take a lotus leaf bowl, put 2 grams of refined salt, 1 gram of monosodium glutamate to adjust the flavor, the fish rounds with soup into the pot, covered with slices of ham, mushrooms, put on the green onion, dripping with cooked chicken oil that is completed.

The name of the dish is Three Shredded Fish Rolls

Cuisine Zhejiang

Features Fish rolls are neat, tender, smooth and flavorful.

Ingredients

250g of grass carp. 50g of mushrooms, 50g of cooked mushrooms, 50g of fish. 50 grams of mushrooms, 35 grams of cooked ham, 50 grams of cooked bamboo shoots. 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of wine, 10 grams of cooked lard, 10 grams of green onion, 5 grams of ginger, 5 grams of ginger water, 5 grams of dry starch, 5 grams of wet starch.

Process

Slaughter the grass carp and wash, along the spine slice out two slices of fish, take a piece of fish on the cutting board, diagonal blade into a knife butterfly 12 slices, skin side up on the cutting board, sprinkle 5 grams of wine and ginger juice water. Sprinkle with 5g of the wine and the ginger juice. Pat each slice with the dry starch. Cut the ham, bamboo shoots and mushrooms into shreds slightly longer than the width of the fillets. Cut the green onions into equal lengths, place them neatly on top of the fillets, and tightly roll them into fish rolls. Take a waist plate, smear a layer of cooked lard, add a few drops of water, the fish rolls in neat rows in the disk, on the steamer with high fire steamed and removed, decant the original juice to be used. Casserole on medium heat, under the cooked lard burned to fifty percent hot (about 110 ℃), into the green onions, ginger, sautéed flavor, pouring the original juice and broth to boil, picking off the green onions, ginger, add salt, wine, monosodium glutamate, with wet starch thickening glass, under the cooked lard pushed evenly, poured on the fish rolls that is complete.

The name of the dish scallion oil walnut fish roll

Cuisine Zhejiang

Features Fish roll shell crisp, golden color, filling crispy and oily.

Raw materials

250g of net grass carp backbone. 75g of lard, pepper and oil. 75 grams of lard, 125 grams of salt and pepper walnuts, an egg (weighing about 50 grams). 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of wine, 20 grams of bread crumbs, 20 grams of dry starch, pepper salt 1 dish, 1000 grams of cooked vegetable oil (70 grams of oil consumption), 50 grams of green onions.

Production process

The grass carp meat sliced into a knife butterfly 20 slices, pat dry powder was used. Pepper walnuts, raw lard cut into grains. Chopped green onions in a bowl, add monosodium glutamate, salt and mix well into the filling, squeezed into 20 pills, and then placed one by one on the fish fillets, tightly rolled into a cocoon shaped fish rolls, placed on a plate, to be used. The egg knocked into the bowl and beaten, add dry starch into a thin paste, into the fish rolls hanging well, and then rolled one by one on the bread crumbs, into the hot oil one by one fried, was deep yellow when fishing, plate, with pepper salt, on the seat that is.

Name Whole Fish in White Sauce

Cuisine Zhejiang

Features Bright white sauce, clear color, fresh, salty and tender, with the taste of crab meat.

Ingredients

One grass carp (weighing about 750 grams). 25 grams of cooked chicken breast, 15 grams of mushrooms, 25 grams of cooked ham, 25 grams of egg yolk cake, cooked peas 15 grams. 5 grams of ginger, 1 green onion knot, 2.5 grams of green onion, 2.5 grams of refined salt, 1.5 grams of monosodium glutamate, 1 gram of pepper, 10 grams of wet starch, 15 grams of cooked lard, 10 grams of cooked chicken fat, ginger vinegar in a small dish.

Production process

The fish is dissected and cleaned, split into male and female pieces, chopped off the fish teeth. Ham, chicken, cake, mushrooms, etc. are cut into nail dices to be used. Put about 1000 grams of water in the pot, boil on high heat, put the fish slices into the first male slice, and then put the female slice, fish head alignment, fish skin up. Make the pectoral fins fin up, put in the green onion knot, ginger, cover the pot with a lid, when it boils, lift the lid, skim off the floating foam, turn the pot, continue to cook with high heat for about 3 minutes that is cooked. Remove the green onion, ginger, fish out, drain the water, loaded into the long waist plate. And then another pot, hot lard, shallots into the stir-fried flavor, add wine, into the blanch fish soup 200 grams, remove the onion, ham, chicken, cake, mushrooms, beans and other condiments poured into the pot, add salt, monosodium glutamate, with wet starch thinning thin thickening, drizzled with chicken oil, poured on the fish that is, to serve with ginger vinegar, pepper

Name Braised paddle

Cuisine Shanghai Cuisine

Features Famous Shanghai-style dish. It is made by braising the tail of a mackerel. This dish is very delicate, and it is very difficult to turn the fish tail over and over again.

Raw materials

Grass carp tail 500 grams of shredded garlic, sugar, starch 5 grams each, 50 grams of soy sauce, 4 grams of ginger, sesame oil, pepper, 2 grams of wine, 3 grams of salt 80 grams of oil

Production process

Grass carp tail washed, chased and dissected into 4 small sections, marinated in soy sauce, sugar for 3 minutes to be used; the pot of boiling oil, into the green onion, ginger, and the marinated fish, the fish quickly turned over, with wine, sugar in the fish. turn over, with wine, sugar into the pot to cook until the fish is cooked, add water with cornstarch,

from the perimeter of the pot drizzle down the thickening, and then drizzle some sesame oil can be up, serving plate sprinkled with shredded green garlic on top can be.

Cuisine Name: Mandarin Fish

Cuisine: Beijing

Features: Corn-like, golden color, sweet and sour.

Ingredients

1 fresh Mandarin fish (grass carp can also be used, weighing about 1,000 grams), 10 grams of shredded egg skin, 10 grams of rape leaves, 10 grams of green onion oil, 15 grams of ginger, 3 grams of salt, 10 grams of cooking wine, 125 grams of sugar, 40 grams of vinegar, 10 grams of soy sauce, 150 grams of oil, ginger, cornstarch, and broth, each in moderation.

Process

(1) remove the Mandarin fish scales, viscera, fins clean, with a knife blade into two fans, remove the spine, thoracic spines, knotted with a knife into long slices, curved knife into the basin, with ginger, salt, cooking wine slightly soaked. (2) Marinated fish squeeze out the water and stick on the dry starch. (3) frying spoon on the fire, put the oil to 6-7% heat, cast the fish fried until golden brown fish out of the oil, yard in the plate. (4) pot to stay in the bottom of the oil is hot, put ginger stir-fried flavor, add broth, cooking wine, salt, ginger juice, sugar, vinegar, soy sauce boil, add water starch to the floating foam, into the sweet and sour sauce, dripping green onion oil, poured on the fish. (5) rape leaves after washing oil control, cut into corn leaves shaped yards good, egg skin code fish upper, shaped like corn that is.

Dish name scallion oil fish

Cuisine Lu Cuisine

Features Shape delicious fresh, light and elegant, salty and slightly spicy.

Raw materials

live grass carp 1 tail (weighing about 750 grams), 6 grams of salt, 25 grams of soy sauce, 15 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 2 grams of pepper, 15 grams of ginger, 15 grams of green onion, 15 grams of green onion, green onion, ginger pieces of the right amount of 50 grams of sesame oil

production process

(1) grass carp slaughtered after the net chamber, phosphorus, gills, washed, graved on both sides. A word knife, the fish into the pot with onion, ginger and water to cook for about 15 minutes, until cooked, fish plate. (2) Sprinkle salt, monosodium glutamate and pepper on the fish, add wine, shredded green onion and ginger, and marinate in soy sauce. (3) Heat sesame oil in a pan and pour it over the fish.

Dish name Fresh Fish Lettuce Soup

Cuisine Xiang Cuisine

Features Outstanding fresh flavor, especially good for dinner.

Ingredients

100 grams of grass carp tail meat, 100 grams of lettuce, 5 grams of chicken powder, 5 grams of salt, and an appropriate amount of soup.

Making Process

(1) Cut the top knife of grass carp meat with a cleaver blade, and gently line up the loose. (2) Lettuce flat on the bottom of the soup bowl, the fish slices on top of the lettuce. (3) Bring the soup to a boil, add chicken powder and salt and pour into the soup bowl.

Name Crispy Fish

Cuisine Zhejiang

Features Tender, fresh and crispy, sweet and salty, rich in flavor.

Ingredients

One green fish (or grass carp) (weighing about 2500 grams). 25 grams of ginger, 25 grams of green onion, 15 grams of salt, 3 grams of star anise, 3 grams of fennel, 3 grams of cinnamon, 5 grams of five-spice powder, 50 grams of sugar, 30 grams of soju, 125 grams of shaoxing wine, 25 grams of soy sauce, 1500 grams of cooked cooking oil (200 grams of oil consumption).

Production process

Fish phosphorus, gills and wash, gutted and removed the viscera, blood in the abdomen with a clean cloth wipe dry, split open, with a diagonal knife batch cut into 1.6 centimeters of the tile block shape into a large enameled porcelain plate, add 100 grams of wine, 15 grams of salt and soy sauce marinade for about 2 hours after the removal, dry, divided into two to be used. Put 500 grams of water in a pot, 25 grams of wine and green onions, ginger (pat loose), aniseed, cinnamon, sugar, frying with high heat until the juice is sticky, fish out the green onions, ginger, fennel, cinnamon, add the bad soju, remove from the fire, made of marinade to be used. Another pot with a placed on a high flame, under the vegetable oil (used 2 times the best oil), to be the oil temperature to ninety percent hot (about 225 ℃), take the fish block 1, one by one piece of the pot, deep-fried to the outer layer of the crust with a leaky spoon fished out, to be the temperature of the oil back up to ninety percent hot (about 225 ℃), will be the fish block into the pot, deep-fried to the outer layer of the deep brown with a leaky spoon fished out into the marinade, covered with a lid and simmering for about 1 hour fished out of the boil is also so deep-fried and simmering! The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

The name of the dish is Chrysanthemum Fish

Cuisine Zhejiang

Features Crispy and tender inside, sour, fragrant and crispy.

Raw materials

One grass carp, weighing about 1250 grams. 5 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of tomato sauce, 5 grams of ginger, 50 grams of white vinegar, 15 grams of wine, 20 grams of wet starch, 5 grams of garlic, 10 grams of dry starch, 10 grams of sesame oil, 5 grams of ginger water, 1500 grams of vegetable oil.

Process

Slaughter the fish and wash, take two pieces of net fish meat cut into 4 cm square fish block, skin side down, with a straight knife carved into a cross in a bowl, add monosodium glutamate, wine, salt, ginger water mix, marinate for 10 minutes, and then take out of the fish block patted with dry starch to be used. Take a small bowl, put sugar, ketchup, vinegar and wet starch into the gravy to be used. The frying pan on a high flame, into the cooked oil, burned to seventy percent hot (about 175 ° C), will be shaking off the fish pieces of boil powder down the pan after frying, until the oil temperature rises after the re-frying, up to the pan on the plate. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how it works.

The name of the dish fried fish rolls

Cuisine Zhejiang

Features yellow inside white, crispy and oily.

Ingredients

200 grams of grass carp. 50 grams of pork fat, 50 grams of pork fat, 50 grams of pork fat, 50 grams of pork fat. 50 grams of pork fat, a piece of pork net oil (weighing about 100 grams), 2 eggs (weighing about 100 grams), 25 grams of net water chestnuts, 50 grams of flour, 5 grams of dry starch, 20 grams of wet starch, 50 grams of flour. 1 gram of coriander, 1 gram of minced green onion, 1.5 grams of monosodium glutamate, 2 grams of refined salt, 15 grams of sweet noodle sauce, 5 grams of pepper salt, 1 gram of ginger, 3 branches of green onion, 750 grams of vegetable oil (consume 100 grams of oil).

Making process

Pig net oil cut into a rectangle 35 centimeters long and 15 centimeters wide, dry and wait for use. Crack the eggs into a bowl, separate the egg whites and yolks. Fish, fat meat, sins are cut into rice size into the egg white, salt, water 50 grams of impregnation, and then add green onions, rice, wine, monosodium glutamate and wet starch 15 grams, stirred into the fish filling. Beat the egg yolk, add 25 grams of water, 10 grams of wet starch and flour, stir into egg paste. The net oil spread on the board, the raised oil tendons patted flat, sprinkled with dry starch, the fish filling spread on the net oil, wrapped in the middle of the green onions, rolled into a cylinder, on the steamer basket with medium heat steam about 5 minutes, out of the cage to cool. Frying pan set on high heat, under the vegetable oil to seventy percent hot (about 175 ℃), the fish rolls sticky dry starch, hang the egg paste, into the frying pan, the pan is moved to medium heat to fry for about 2 minutes, to the fish rolls golden color, that is, with a slotted spoon pick up the drained oil, placed on the cooked food board diagonal knife batch into 0.5 cm thick slices, stacked into shape, garnished with cleaned cilantro on both sides of the into the. On the table outside with pepper salt, sweet noodle sauce.

The name of the dish is vinegared and peppered live fish

Cuisine Zhejiang

Features The soup is milky white, the taste is sour and spicy, the fish meat is fresh ?￠a'?a"￠tender, and the soup can be used as an antidote to alcohol.

Ingredients

Main ingredient: one fresh fish (about 1 catty) can be Lu fish, mackerel, crucian carp, grass carp and silver carp. Ingredients: cilantro about 20 grams, green onion red 50 grams, ginger pieces about 20 grams. (Ginger pieces with a knife to pat loose). Seasonings: rice vinegar 9 (or white vinegar) 25 grams, 4 grams of pepper, 3 grams of monosodium glutamate, 25 grams of cooking wine, 4 grams of pepper, 3 grams of monosodium glutamate, 15 grams of cooking wine, 25 grams of cooked lard, 15 grams of sesame oil, 200 grams of peanut oil (about 30 grams).

Production process

(1)Scale the fish, remove gills, open the gut, remove the black membrane of the inner wall of the fish belly washed, on both sides of the body of the fish cut on the cross cuts, the depth of the bone. (2) take part of the root cut into 3 cm long inch section. (3) the pot sitting on a high flame add peanut oil, burned to seven or eighty percent hot, put the fish slightly fried piece, fish out and pour the oil. (4) the original pot on the fire, pour cooked lard, put pepper 2 grams, fried flavor then cook into the wine and water (about 2.5 kilograms), and then add salt, monosodium glutamate, 40 grams of green onion, pat loose ginger. (5) take a large soup bowl, put rice vinegar, pepper, sesame oil and green onion. Pour the cooked fish and soup into the large soup bowl at the same time, stir gently and evenly, sprinkle with cilantro segments to be ready.

Name Sauerkraut Fish

Cuisine Szechuan

Features Szechuan home cooking. Fresh grass carp as the main material, with Sichuan pickles cooked. Although this dish is a Sichuan folk dish, it has been widely spread. Vegetable meat is tender,

Raw materials

600 grams of grass carp, pickled cabbage 100 grams of pickled red pepper 25 grams of pickled ginger, green onion 15 grams of pepper 3 grams of garlic 5 grams of salt 4 grams of wine 10 grams of broth 500 grams of cooked vegetables 500 grams of oil

production process

The fish is cut into 3 points on each side, sop up the pickled cabbage, cut into thin strips, pickled red pepper minced, pickled red pepper, pickled red pepper, pickled red pepper, pickled red pepper, pickled red pepper, pickled red pepper, pickled red pepper, pickled red pepper, chopped, pickled red pepper, pickled red pepper. Chopped red pepper, bubble ginger cut into grains; frying pan on medium heat, under the cooked vegetable oil burned to 60% hot, into the fish fried yellow when fishing; pot of oil,

Placed into the bubble red pepper, ginger, scallions, and then mixed into the broth, the fish into the soup. When the soup boils, move it to a low heat, add pickled sauerkraut, cook for about 10 minutes, and serve on a plate. Add vinegar, ?

Dish Name Spicy Fish Nuggets

Cuisine Zhejiang

Features Colorful and colorful, the fish is tender and slightly spicy.

Ingredients

One grass carp (750g). Mushroom 25g, cooked bamboo shoots 25g. Salt pickled red pepper 2 grams, 10 grams of green onions, 15 grams of ginger, 50 grams of soy sauce, 10 grams of sugar, 2.5 grams of monosodium glutamate, 25 grams of wet starch, 75 grams of cooked lard, 15 grams of cooking wine, 15 grams of spicy oil.

Making process

Cut the fish into tile-shaped 4 pieces, impregnated with soy sauce. Bamboo shoots, mushrooms, red pepper, ginger, green onions are cut into nail-sized pieces to be used. Frying pan on medium heat with oil sliding pan under the lard, to seventy percent hot (about 154 ° C), the fish into the pan frying yellow, add asparagus, mushrooms, chili peppers, ginger, green onions, add wine. Sugar and soy sauce 35 grams, 250 grams of water, braised for about 5 minutes, add monosodium glutamate, thickened with wet starch, drizzled with spicy oil, turn the pot to turn the fish pieces, out of the pot that is complete.

Name Fish Sour Soup

Cuisine Zhejiang

Features Bright color, fresh and salty taste with spicy, thick soup

Raw materials

Ingredients: grass carp fish head 1/2, pineapple 100 grams, 100 grams of tomatoes, 20 grams of bean sprouts, 1 small spoon of sour seeds, 4 cups of water (or broth), 1 nine-layer pagoda (basil) chili peppers, 1 scallion Seasoning: sugar 3/2 tsp 3/2, tsp, fish sauce 3/2 tsp

Making process

1. Pineapple, tomatoes sliced, bean sprouts washed, sour seeds soaked in boiling water, such as the sour flavor dissolved into the water, you can strain the juice of the sour seeds standby. Nine layers of tower minced, sliced chili peppers, from also cut into sections spare. 2. Prepare a pot of water, bring it to a boil, then add the seasonings, i.e. pineapple, tomato slices, and caper juice, and bring to a boil together, then remove from heat. 3. Heat a frying pan, pour in salad oil, fry the fish head until golden brown, then put it into the soup pot, bring it to a boil, then put in the bean sprouts and turn off the heat, then put it into a big bowl and sprinkle it with chopped nine layers of tartar, sliced chili peppers and sliced green onions, and then serve.

Name of dish Wuliu whole fish

Originally from Zhejiang cuisine

Characteristics The marinade is red and bright, the meat is tender and has a taste of crabmeat, and the colorful filaments are brilliant.

Ingredients

One grass carp (about 1000g). 25 grams of asparagus, 15 grams of mushrooms, 25 grams of ham. 5 grams of green onion, 5 grams of ginger, 25 grams of wet starch, 60 grams of soy sauce, 40 grams of vinegar, 25 grams of wine, 40 grams of sugar.

Production process

Fish cut and cleaned, split into male and female two pieces, chopped off the teeth of the fish, diagonally batch of five knives, the third knife cut off, male piece of thick meat on the cut surface, diagonally cut a long knife. Shiitake mushrooms, asparagus blanch, and ham, green onions and ginger 5 grams, etc. cut into long and short, thick and thin uniform filaments, ginger 1 grams chopped, pot of 1000 grams of water, high heat boiling, the fish male and female pieces and put, fish head alignment, fish skin facing down to the pot (the water does not submerge the head of the fish so that the pectoral fins fins up), cover the lid to the boil, turn the pot well skimmed off the froth, and continue to blanch for about 3 minutes to be cooked. Pot to stay about 250 grams of soup, put the wine, soy sauce, ginger, fish, according to the whole fish-shaped row into the plate, decant the juice, the pot of soup add sugar, vinegar, wet starch, with a hand spoon stirred into a thick sauce poured all over the body of the fish, and then shredded green onions and ham, asparagus, shiitake mushrooms, shredded ginger, color separated by the time to be placed obliquely on the body of the fish that is completed.