Milky Blackfish Soup Ingredients 1 blackfish (about 500 grams) 2 scallions 1 small piece of ginger 30 grams of cooking oil tbsp. cooking wine 1 tsp. pepper 1 tsp. refined salt 1 tsp. sugar tsp.
Method 1. remove the scales, gills and giblets of the blackfish, clean and cut into segments; wash and cut into sections of the scallions, wash and cut into pieces of ginger, clean and cut into slices;
2. Segment frying, and then add the right amount of water and cooking wine, salt, sugar, scallion segments, ginger slices, cook until the black fish meat is cooked, pick off the scallion segments, ginger slices, add pepper, burn for a while can be.
Fried blackfish fillet main ingredients: blackfish Accessories: egg white, bread crumbs Seasoning: salt, starch, pepper, chicken essence, cheese, tomato sauce, cooking oil
Practice 1. gutted, boned, de-boned, thorned, de-head, de-tailed, de-skinned and cleaned the fish, cut into segments into a plate, add salt, chicken essence, pepper, cheese marinade for 5 minutes into the egg white, starch and mix, and then the Fish piece by piece into the bread crumbs dipped;
2. Sit in a pot on the fire into the oil, the oil 50% hot, into the fish fillets deep-fried until both sides of the golden brown, drain the oil, when serving dipped in tomato salsa can be.
Oil splash blackfish main ingredients: blackfish
Accessories: green and red bell peppers
Seasoning: salt, monosodium glutamate, cooking wine, soy sauce, sugar, chicken powder, green onions and ginger, peanut oil
Practice 1. blackfish clean, from the back of the knife, slice to the belly, remove the big bone, add salt, cooking wine, a little salted.
2. Fish with pepper, steamed.
3. Add green onions and ginger, pour hot oil.
4. Pour with soy sauce, sugar, chicken powder, monosodium glutamate on the good fish sauce can be.
Blackfish in soy sauce main ingredients: blackfish, green onions, ginger, red pepper.
Practice Wash and cut the money section and then slightly marinated in wine, salt, soybean paste.
The ingredients onion, ginger, red pepper shredded spare.
Marinated blackfish with plastic wrap into the microwave oven on high for four minutes, remove the ingredients on the fish.
Add a little Lee Kum Kee steamed fish soy sauce, the pan is hot, add oil and boil to ten percent hot to pour on the fish on the good.
Kimchi blackfish hot pot main ingredients: Korean spicy cabbage 400 grams, a blackfish, 100 grams of old tofu, 100 grams of rice cake slices, 100 grams of Chrysanthemum coronarium, 100 grams of enoki mushrooms, 50 grams of green and red peppers;
Seasoning: 50 grams of Korean chili sauce, 50 grams of soybean paste, 40 grams of sugar, 10 grams of monosodium glutamate (MSG), 20 grams of beef flour, 20 grams of salt, 20 grams of shredded scallions, minced garlic 10 grams.
Practice 1: first make a pot of spicy cabbage soup, the pot to do the bottom oil into the round onion wire and Korean spicy cabbage at the same time sautéed incense, add 1000 grams of water to boil, and then into the above seasonings for seasoning, burn fifteen minutes over low heat to the taste of spicy cabbage and soup melted into the Korean kimchi soup.
2: kimchi soup into the hot pot with the old tofu, rice cake slices, Chrysanthemum mushrooms and green and red peppers.
3: the blackfish boneless sliced into pieces, with a little salt and monosodium glutamate and half an egg white to cover the fish a little, the pot on the heat of a pot of boiling water will be marinated fish into the scalding until seven mature take out of the hot pot in the arrangement of the ready to go.
Big Bowl of Blood Wanted Fish Flower Materials Fish (i.e., blackfish) 250 grams of net meat, 200 grams of solidified duck blood, 20 grams of young bean sprouts. Seasonings spicy girl chili sauce 10 grams, 8 grams of monosodium glutamate, 8 grams of pepper, three five brand hot pot base packet, 5 grams of ginger, 750 grams of stock, 50 grams of lard, 15 grams of dark soy sauce, 700 grams of salad oil, 5 grams of cornstarch.
Practice 1, the pot on the fire into half of the lard, burned to 60% heat into the bean sprouts stir-fried until soft, out of the pot pad into the bottom of the bowl. Duck blood into the boiling water for 1 minute to boil out of the knife into 0.2 cm thick slices.
2, Zai fish meat into 4 cm square piece, hit the cross knife, into the fish flower, put a small amount of cornstarch sizing, into the boil to 60% of the heat of the salad oil on low heat sliding oil for half a minute to remove the standby.
3, the net pot on the fire, put the bottom of the oil burned to seventy percent of the heat, into the spicy chili pepper sauce, ginger stirring incense, under the soup, monosodium glutamate, pepper, hot pot base, soy sauce, after a large fire, put the fish flower, duck blood simmering for 2 minutes, and finally a large fire to collect the juice can be.
Chrysanthemum Caiyu main ingredients: 600 grams of blackfish,
Accessories: 80 grams of broad bean starch,
Seasoning: 3 grams of salt, 25 grams of ketchup, vinegar 5 grams of sugar 10 grams of pepper 2 grams of peanut oil 80 grams of wine 7 grams of onion 5 grams of lard 40 grams of ginger 5 grams of ginger
Practice 1.will be the Caiyu slaughtered and cleaned, with the skin sliced from the flesh, cut into cylindrical cylinders of 5 cm in diameter, cut into the flesh, and then cut into the skin. Cut into 5 cm diameter cylindrical 12 sections, the surface grafted into a silky cross pattern, Sheng bowl;
2. Fish with yellow wine, salt, pepper marinade, and then shaken with starch;
3. Peanut oil in a pot to six hot, will be powdered fish section of the wealth of a funnel, into the oil and fried to golden yellow chrysanthemum-shaped, drained of oil on the plate;
4. On high heat, the next person onion, ginger, yellow wine, 200 ml of pork chop soup, salt, sugar, vinegar, tomato sauce boiling, thickening with starch, dripping cooked lard, poured on the chrysanthemum fish that is complete.
Small onions burned fish main ingredients: fish, local fine scallions about 4 two. Material head: local fine small onions cut grain, soak water red pepper cut grain, ginger grain, fresh dry onion grain. Seasoning: fresh lard, grass fox old soy sauce, soy sauce, spicy red oil, salt, flavor powder, chicken powder, Korean barbecue sauce, black pepper, cooking wine.
Practice 1, fresh zaoyu slaughtered and chopped into pieces (as the size in the picture), spare.
2, frying pan clean, burn clean salad oil to 60% oil temperature, put the spare pieces of fish into the oil quickly and pour out the spare.
3, leave a little residual oil in the pan, put the soaking water red chili peppers cut grain, ginger grain, fresh dry onion grain.
4, the local fine small onions about 4 two (note that is the whole, easy to take out after the burn) stir-fried, add the appropriate amount of stock, and then add the oil pulling after the fish pieces, add the appropriate amount of fresh lard, cooking wine, cover the pot with a lid with a medium fire for 5 minutes, first chopsticks to take out the small onions, and then add the seasoning: soy sauce, salt, Korean barbecue sauce, dark soy sauce, seasoning powder, chicken broth powder, black pepper.
5, taste good after dropping a little gravy water to reduce the sauce, and finally pour a little spicy red oil to start. Add a few freshly diced scallions to the pot. Mixed with flowers and herbs, it is done.
Sauerkraut ingredients Grass carp or black carp
Practice 1, usually with grass carp or black carp is good.
2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.
3, cut off the fin... (It's not bad to dry it and make shark fins ...... haha)
4, cut the fish into segments.
5, with the hand pressure on the fish section, the other hand to take the knife sticking to the fish spine along the top edge of the push close to feel the position of the fish bone, timely adjustment of the direction of the line knife... If you can't cut it well, buy a few more fish to practice first :)
6, remove the fish bone. Fish head to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step...
7, the slice down the fish placed horizontally, along the direction of the fish tail to the head of the fish with a knife one by one under the thickness of each slice of about 5-7 mm or so. Here attention! Do not get the direction of the opposite, or cook out of the fish will be broken ~ ~
8, take an egg, left and right hand pour a pour, pour out the egg white standby
9, the fish bone cut into segments, and the fish fillets fish head together in a pot, add salt and wine mix, and then into the egg white to scratch and mix evenly, let stand for 20 minutes ~ wait a while, hey
10, pickled vegetables ........................ cuihua, on the sauerkraut 。。。。 One or two packets are fine, put more if you like.
11, cut sauerkraut, into sections
12, the pot of oil to heat, the best is a large oil, but in order to ...... or do it with ordinary oil! Pour into the cut sauerkraut stir-fry .................. and then add water or broth to boil
13, first into the fish head and fish bones, simmering for 5-7 minutes ~ look! Not so good looking, lol!
14, add the rest of the fish fillets, high heat 2-3 minutes ~ if you do not like the fish head, you can also do not want the head of the fish, omitted ...
15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast fish is finished!
Dry roasted blackfish
Materials: blackfish, mushrooms, squash, cooking wine, ginger, chicken essence, sugar, vinegar, soy sauce.
Practice: 1, kill the fish to remove scales in addition to the belly, fish head in accordance with the previous cut, the fish body is also 7, 8 centimeters a section, but do not have to cut the right, directly plus a straight-shaped knife can be, generally one catty or so of the blackfish can be cut into 3, 4 sections, and more than two pounds can be 5, 6 sections, of course, blackfish thick, do not have to 7, 8 centimeters.
2, the pot on the oil plus garlic fried, and then put the fish into the frying, put salt, to be a little solidified protein fish body, evenly sprinkled into the cut into granular ginger, evenly sprinkled with sugar, sugar melting time, the fish body of the aroma floated up. Oil and water boil almost when adding seasoned wine, vinegar, soy sauce, the ratio is: 6: 2: 2, add chicken essence and monosodium glutamate, sprinkle a small point of twelve spices, into the dry shiitake mushrooms, squash, do not need to add water, wine these seasonings water to submerge the body of the fish. Then open a small fire, until the soup is completely dry, this time to pay attention to the guard in front of the pot, at any time to open the pot to check, to be soup dry, the top of the bubbling oil and water a little bit of scorched when, off the fire, on the plate.