home cooking methods for migratory fish migratory fish
Ingredients: migratory fish, mushrooms, scallions, ginger, garlic, dried red pepper.
Directions: 1. Buy the fish, carefully take out the roe for another use, remove the gills, guts, fins, wash and dry with paper towels. 2. Spray the fish body and belly with shaoxing wine, salt, coated evenly and marinated for an hour. 3.
3. hot pan, pour the oil, the fish body and then wipe dry, into the pan on both sides of the frying, take out. 4. pan into the oil, burst incense onion ginger dry red pepper, under the mushrooms (soaked well in advance and cut into sections) stir fry a little bit, into the fish, sprayed some shaoxing wine, add hot water did not exceed the fish, add a tablespoon of vinegar, a tablespoon of soy sauce, a tablespoon of sugar, the right amount of salt, into the garlic cloves, large fire boil, turn the fire burned to the soup to the soup thick to the extent that you like. degree, ten minutes in advance into the shallot, the last point of sesame oil, sprinkle cilantro (I forgot to buy it did not sprinkle).
5. The fish will be taken out, the rest of the soup poured on the fish can be.
The home cooking of the fish
I have the easiest way to do this, it is very delicious! Main ingredients: 2 fish; Accessories: green onion, ginger, steamed fish soy sauce; Practice: the fish scales hanging off the fish, remove the viscera.
Cut both sides of the fish with cross cuts, add a little cooking wine, salt and pepper and marinate. Dredge both sides of the fish in dry starch.
Spoon sitting oil, oil should be more, the oil heated to 7, 8 when the heat, the fish under the inside of the fried (remember to deep fry Oh! Not fried), the surface of the fried crisp, mounted on a plate. After that, the big spoon to stay a little bit of oil, sautéed onion and ginger, add soy sauce, and then add some water (pure soy sauce is too salty to mix a little water and a little), boiling, immediately poured on the surface of the crispy fried fish in the mouth.
Let the fish still in the heat, quickly absorb the soup. Serve.
Salty and delicious, the flavor of the old strong!
How to make stewed fish
Ingredients
A number of scallions
Ginger four
Garlic three petals
Noodle sauce (soybean paste) or Pixian soybean paste moderate
Dry chili pepper six
Pepper a small handful of
Steaming fish oil moderate
Wine moderate
Sugar moderate
The most important thing is that you can not use it to cook the fish. Pepper seasonings, etc. Stew over low heat for about 20 minutes, almost ready to juice
pot
Tips
Onions do not all choke the pot, leave some sprinkled before leaving the pot, to enhance the flavor.
I added less water to the sauce more, no juice, the appearance is not very good,
like according to taste you can add more water ...... sugar and cooking wine are in order to remove the fishy freshness
How do you stew the fish in the mouth of the delicious?
Ingredients: fish, mushrooms, scallions, ginger, garlic, dried red pepper. Practice: 1. buy back, carefully take out the fish roe for another use, gills, viscera, fins, wash, dry with paper towels. 2. the body of the fish fish belly sprayed with Shaoxing wine, salt, coated evenly marinated for an hour. 3. hot pan, pour oil, the fish body and then swabbed dry, put the pan on both sides of the pan frying a little bit, take out. 4. pan into the oil, popping onions and ginger, dry red pepper, under the mushrooms (soaked in advance and cut into segments) stir-fried a little bit, into the fish, sprayed with some Shaoxing wine, add hot water did not exceed the fish body, add a tablespoon of vinegar, a spoon of soy sauce, a spoon of sugar, moderate salt, put into the garlic cloves, large fire to boil, turn the fire until the soup thickened to the extent that you like, ten minutes ahead of time into the shallot, the last point of sesame oil, sprinkle coriander (I forgot to buy it on the not sprinkled).5. will be taken out of the fish, and the rest of the soup poured on the fish body can be.
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How to make delicious fish on the side of the mouth
Ingredients Recipe calorie: 306.5 (kcal) Main Ingredients 1 fish on the side of the mouth . Accessories Oil moderate amount of salt moderate amount of soy sauce moderate amount of sugar moderate amount of vinegar moderate amount of wine moderate amount of scallions, ginger and garlic moderate amount of star anise moderate amount of coriander moderate amount of cinnamon moderate amount of Angelica dahurica moderate amount of chicken essence moderate amount of . Methods / Steps 1 partial mouth fish thawed and cleaned, a few cuts in the fish, sprinkle a little salt marinade for about 10 minutes 2 shallots cut into small pieces, ginger and garlic slices, ready to incense leaves, star anise, Angelica dahurica, a small piece of cinnamon 3 in the body of the fish to pat a little flour 4 oil heat and then add the fish 5 fried until golden brown on both sides 6 into the step 2 of the dry seasoning of all the 7 poured in the right amount of cooking wine, 8 poured into the soy sauce 9 sprinkled with the right amount of pepper powder 10 tablespoons of sugar 11 and poured into the right amount of vinegar Stir-fry 12 pour in the right amount of water, cover, stew 10-15 minutes or so 13 soup juice to dry, put a little salt and chicken seasoning can Note Oil should be hot and then into the fish frying, frying until one side of the stereotypes in the flip details refer to the jingyan.baidu/article/6525d4b11da135ac7d2e94b3.
How do you eat the fish?
Braised fish is a common sea fish in our frozen goods market here, not expensive, just a main spine, easy to eat, meat flavor is also very tasty.
I bought back my son said this is not halibut, I do not believe, and then go to the Internet to find out, it is really halibut. Ingredients a fish a fish oil scallions ginger cooking wine soy sauce vinegar water sugar salt chili sauce braised fish practice scraping fish scales, remove the viscera and gills, in the fish on the body of a few cuts, easy to braise when flavored pot of oil, oil is hot, the fish into the frying pan fried.
Frying is best done on both sides, or deep frying, so that it is not easy to stick to the pan, and the shape of the fish will remain intact. I got sloppy this time, only pounced on one side of the flour, the fish side of the frying are off, more regrettable pan with onion, ginger and garlic sautéed, sprayed some cooking wine, soy sauce, vinegar, add water did not exceed the body of the fish, add a spoonful of sugar and a moderate amount of salt, large fire boil, turn the fire to the broth to close the thick, and then sprinkled with some shredded scallions on the pot.
I also added a spoonful of my own chili sauce, in fact, when the plate with a bit of cilantro better, but our own kitchen is difficult to so complete ah, what with what.
How to do the mouth of the fish is delicious
The mouth of the fish is a common sea fish in the frozen market here, not expensive, as if it is six or seven dollars a catty, on a main spine, easy to eat, the meat flavor is also very tasty. I bought back my son said this is not halibut, I do not believe, and then go to the Internet to check, it is really halibut, I also purposely put the fish eye part of the photo to let you see, haha.
Ingredients
Ingredients
Main Ingredients
Flounder
1
Side Ingredients
Wine
Moderate
Soy Sauce
Moderate
Vinegar
Moderate
Cilantro
Moderate
Shredded green onion
This is the first time that I've seen a flounder in the world, and I'm not sure if I've ever seen one before.
Moderate
Sugar
Moderate
Salt
Moderate
Chili Sauce
Moderate
Oil
Moderate
Noodle Powder
Moderate
Ginger
Moderate
Garlic
Moderate
Steps
1. One fish, this one weighs one pound. Scale and remove the guts and gills.
2. See if the fish's eyes are long on one side ^_^
3. Make a few cuts on the fish body, so that it will be easy to taste when stewing.
4. Add oil to the pan, and when the oil is hot, put the fish into the frying pan to fry. Frying is best when both sides are pouncing on it, or deep frying, so that it is not easy to stick to the pan, the shape of the fish will remain intact. I got sloppy this time, only one side of the puff of flour, the fish edge of the frying are off, more regrettable.
5. pot with green onions, ginger and garlic sautéed, spray some cooking wine, soy sauce, vinegar, add water not over the fish, add a spoonful of sugar and moderate salt, high heat boil, turn the fire until the soup thick, when the pot sprinkled with some shredded green onions can be. Oh, I also added a spoonful of my own chili sauce, in fact, when the plate with a bit of parsley better, but our own kitchen is difficult to so complete ah, what with what ^_ ^
How to do the fish in the mouth
Main ingredients: turbot (500 grams)
Auxiliaries: pork tenderloin (50 grams) yucca (25 grams) cilantro (2 grams)
Seasoning: cornstarch ( Peas) (25g) Lard (refined) (75g) Salt (3g) MSG (2g) Yellow Wine (50g) Peppercorns (2g) Onion (3g) Ginger (3g)
Category: Beijing Cuisine Malnutrition Conditioning
Preparation
1. Scrape the scales of one side of the fish on the bias side, skin the black side of the fish, clean and cut the head and tail off, and graze the fish with crosses on both sides. The first thing you need to do is to make sure that you have a good understanding of what you're doing. Cut the pork loin into thin strips. The first thing you need to do is to get your hands dirty.
2. Put lard in the spoon, hot oil will put the fish in the spoon to fry for a few moments and pour out.
3. Spoon oil, onion and ginger frying pan, into the tenderloin shredded stir-fry, add soup, add wine, vinegar, pepper water, refined salt, into the fish, open the pot and move to slow fire on the cover tightly, simmering for 20 minutes, move to the high fire with monosodium glutamate, the fish will be sheng fish plate. Spoon soup with starch into thin gravy, dripping oil, poured on the fish, sprinkled with parsley that is.
Craft Tips
When making pepper water, take the ratio of 1 two peppercorns to 6 pounds of water, boil it a day in advance, and soak it overnight.
The taste of the dish
The fish is soft and tender, the gravy is milky without black residue, the fish is complete and not broken, salty and fresh.
The fish is soft and tender.