Main ingredients: swordfish 2 (*** weight of about 400 grams), cooked ham slices 5 grams, bamboo shoots slices 25 grams, 4 mushrooms, raw lard 50 grams of diced, 20 grams of wine, 5 grams of salt, soy sauce, onion knots, ginger slices of 1 gram each, 50 grams of chicken broth.
Features: skin color white oil moist, duck meat red tender, skin fat bone fragrance, exceptionally delicious.
Method of production: First, the knife fish scrape off the fish scales, with two bamboo chopsticks from the gills into the fish belly, rolled out the viscera and gills, washed with water, put into the eighty percent of the hot pot of water scalded and fished out, gently scrape the knife to remove the fish on the mucus (do not scrape through the skin of the fish), and then cleaned with water, with a knife in the body of the fish at the 2 / 3 cut off the end of the fish to be used.
Second, the swordfish neatly placed in the soup pot, fish on the first bamboo shoots on the flat, ham slices on the bamboo shoots, and then put on the mushrooms, lard, green onion knots, ginger, add salt, soy sauce, shaoxing wine, on the cage with a high-flame dishes for about 10 minutes, the fish cooked and immediately out of the cage, picking up green onion knots, ginger, the marinade will be decanted into the pot, add 50 grams of chicken broth, boil and then pour into the fish pot that is.
2, white fried shredded swordfish dishes:
Raw materials: 300 grams of swordfish. 10 grams of hydrated mushrooms, 100 grams of green leafy vegetables, 20 grams of egg white, 15 grams of ham. Shaoxing wine 20 grams, 10 grams of green onion and ginger juice, 2 grams of refined salt, 15 grams of water starch, 1.5 grams of monosodium glutamate, 500 grams of lard (consume 100 grams of oil).
Method of production: knife fish clean, batch down both sides of the fish, skin down flat on the cutting board, with the back of the knife gently pounding the fish, to the fish stick in the skin, and then scrape down the fish with a knife slightly chopped into velvet, add Shaoxing wine, green onion-ginger juice, refined salt, egg whites and water starch mixing on the strength of the irrigation into the funnel made of kraft paper. Frying pan on the heat, put cooked lard, burned to 30% hot (about 66 ℃), the funnel in the fish from the small holes slowly squeezed into the frying pan, until cooked, fish out, change into 4 cm long section. Ingredients cut into julienne, into the original pot of stir-fry, force mouth Shaoxing wine, salt, onion and ginger juice, chicken broth and monosodium glutamate, pour into the shredded fish, shaking the frying pan, thickening with water starch, dripping cooked lard turn the pot to plate that is complete.
3, bushels of roasted swordfish
Raw materials:
1. swordfish . 2 pcs
2. soy sauce . 3 tablespoons
3. wine . 2 tablespoons
4. sugar . 1 tablespoon
5. water . .3 tablespoons
6. Vino vernier .... 1 tablespoon
How to do it
1. Cut open the belly of the swordfish and remove the middle big bone, the back is still connected, clean the belly, remove the tail, head.
2. soy sauce, wine, sugar, mix well, put the swordfish. Soy sauce, wine, sugar, mix well, put the swordfish soaked for ten minutes. Before cooking, dredge both sides with a little cornstarch.
3. After soaking, bake in the oven.
4. If you don't have an oven, fry the swordfish in two tablespoons of oil until brown on both sides.
5. Pour the marinade into the pan, add three tablespoons of water, cover the pan with a lid and cook over medium heat for five minutes, turning halfway through, then turn the pan over high heat to dry.
6. Sprinkle the sautéed white sesame seeds on top.
7. Note: Frozen kabayaki swordfish can be baked in the oven only.
4. Swordfish Crisp Rolls
Materials:
- Swordfish .... 2 pieces
- Soy sauce .... .1/2 tablespoon
- Wine . .1/2 tablespoon
- Pepper . .1/4 teaspoon
- Shredded scallions . .3 tablespoons
- Shredded ginger . .1 tablespoon
- Shredded mushrooms . .2 tablespoons
- Tofu Cloth . .2 sheets
- Deep frying oil . 4 cups
How to make it
1. Cut open the belly of the swordfish and remove the big bone in the middle, leaving the back still attached. Cut from the center into two sections.
2. Marinate in soy sauce, wine and pepper for 10 minutes.
3. Place the skin of the fish down, put 1/4 of the green onion, 1/4 of the ginger and 1/4 of the mushroom in the center, and roll up the fish fillet into a tube by hand.
4. Cut the tofu sheet into two and wrap half of it around the 3 fish rolls (spreading a little flour paste on top of the rolls), ****making 4 rolls.
5. Heat the oil to 8 minutes, add the fish rolls, and fry for one minute over medium heat, then one minute over high heat. Drain the oil and cut each roll into three pieces. Arrange the rolls on a plate and dip them in pepper salt.
5: Swordfish Jelly
Scallions 3-4
Soy sauce 2 tbsp
Sugar 1 tsp
Salad oil 1 bowl
Products:
1. Wash the fish and cut out the back of the belly, fins, and guts.
2. Fry the fish in boiling oil.
3. Stir in 2 tbsp of the remaining oil and add soy sauce and sugar and cook until