Rouge fish cooking method: peppercorns oil dripping rouge fish
Ingredients:
1. fish: 1 (about 2,3 pounds) 2. salt, cooking wine, soy sauce: moderate 3. green onion, ginger: moderate
4. vegetable oil: 5. peppercorns: a few grains
Practice:
1. fish washed and water control, the fish cut a slice every other cm, and then cut the fish in a few minutes. Cut the fish every one centimeter on both sides, and then pour some cooking wine and salt on the surface of the fish body and the fish belly. Plate, put some green onions and ginger, cover with plastic wrap and marinate in the refrigerator for 1 hour.
2. Take the marinated fish out of the refrigerator, let it rest at room temperature for 10 minutes, then cook in the microwave on high for 5 minutes. After that, remove the plastic wrap, throw away the green onion and ginger, and pour out the juice from the fish plate. Cut some other shredded scallions and ginger on the fish, sprinkle some soy sauce on it, and set it aside.
3. In a separate pan, put vegetable oil and peppercorns, then fry the peppercorn oil. When the oil smokes lightly and the aroma comes out, start the pan. Drizzle the oil all over the fish by spoonfuls.
Tips:
The key to make the rouge fish delicious is this pepper oil. Pepper oil not only removes the fishy odor, but also enhances the freshness of the fish.
Rouge fish cooking method: steamed rouge fish
Raw materials:
Rouge fish (also known as Shunfeng fish) 1 (500 grams or so), 25 grams of sliced ham, 25 grams of sliced bamboo shoots, 25 grams of lard, 10 grams of yellow wine, 6 grams of salt, 3 grams of monosodium glutamate (MSG), 1 knot of green onion, 2 slices of ginger.
Practice:
One, the fish slaughtered, cleaned, in the fish on both sides of the body of the fish with a knife gently oblique graver a few cuts, plus salt, a little yellow wine slightly marinated.
Second, put the fish into the plate, bamboo shoots and ham slices on the fish, put the lard ding, add green onion knot, ginger, yellow wine, on the cage for 10 minutes or so, until the fish is cooked, remove green onion, ginger that is to become.
Features: the fish is very tender, fresh and flavorful.