Fish stew skill
Ingredients: fish, pork, salad, oil, salt, vinegar, onion, ginger, pepper and water cooking wine
1 blanch the fish with boiling water, put it in cold water to cool it, scrape off the floating skin with a knife, and cut an oblique knife on the fish.
2 Add oil to the pot, stir-fry the meat slices, onion slices and ginger pieces in a spoon, add soup (chicken soup will do, but it won't be enough to add some water), add pepper water, cooking wine, refined salt and monosodium glutamate, then put the fish in, cook on slow fire for about 15-20 minutes, and take out the onion slices and ginger pieces without vinegar.
Demoli stewed fish
Raw materials: grass carp, herring or carp, one piece of marinated tofu, one handful of vermicelli, several pieces of Chinese cabbage, pork belly, several pieces of hazelnut mill or mushrooms, and one or two potatoes.
Ingredients: two green peppers, small dried red peppers (less spicy), one onion, one ginger, half garlic, salt, cooking wine, sugar, soy sauce, pepper, star anise and cinnamon.
Production method:
1, oiled. Wash the fish, change the knife, control the water, oil or fry for three or four minutes.
2, adjust the soup. Master the amount of salt according to your own taste; Cut the onion into sections, don't chop it up, which can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients in the cooking basin and mix well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use.
3, stewed fish. After the fish is oiled, pour out the excess oil, pour the prepared soup on the fish, and add pork belly; Add boiling water, the amount of water is less than the fish body and the side of the big spoon, and stew it with strong fire; Boil the water for three or five minutes and then simmer for 20 minutes. Pay attention to the amount of water not to be too small. First, it takes a long time to stew. Second, vermicelli is needed later, and vermicelli can be used for drinking water.
4, feeding. After stewing the fish for about 25 minutes, add vermicelli, potato and hazelnut mill. Do not stick the vermicelli to the bottom of the pot to avoid sticking to the pot. /kloc-After 0/0 minute, add the tofu and cabbage cut into large pieces. The whole cabbage can be put in. Turn off the heat and take out the pot after five or six minutes. Be sure to use a slightly larger basin to hold it, so that it is enough to eat.
Braised carp with glutinous rice
Material: one carp, glutinous rice100g.
Seasoning: two slices of ginger, half a tablespoon of Shaoxing wine and salad oil, four cups of boiling water and a little refined salt.
Practice: ① Wash and wipe dry the carp after cutting.
(2) Wash the glutinous rice, drip dry water, add half a tablespoon of salad oil, fish it evenly, put it into the belly of carp, and sew it tightly with needle and thread to prevent the glutinous rice from flowing out.
③ Boil the carp in boiling water for 1 min, and then remove the dripping water.
④ Put the carp, ginger and Shaoxing wine into a vessel, add four cups of boiling water, keep the fire for 40 minutes, and put salt when eating.
Stewed carp
Legend: Stewed poached red carp is a well-known national dish in Wuyuan County. According to relevant investigations, this kind of fish was originally an ornamental fish in the palace of the Ming Dynasty. During the reign of Emperor Zhu Yijun of Shenzong, Yu Maoxue, a family secretary from Tuochuan, Wuyuan, retired to his hometown, and Shenzong gave him a pair of fresh fish. Shangshu then threw the fish into the pool, which was later propagated and spread from generation to generation. Because of its wide back, small head, short tail and fat abdomen, this fish was named like a purse on the table. According to the records of Weizhou 5a8 Prefecture, the red carp with pouch has been cultivated in Wuyuan for more than 300 years. 1979 Dutch red carp was listed as a national carp variety. The fish is elegant in shape, beautiful in color, tender in meat, fresh in taste and rich in nutrition. Stewed "Poached Red Carp" is famous in Jiangxi.
Features: stewed with poached carp. The meat of the dish is tender, the soup is clear and sticky, and the taste is mellow and delicious.
Technology: Slaughter the fish, remove scales and gills, take out the internal organs and wash them. Put the fish on a plate, add bamboo shoots, ham slices, salt, monosodium glutamate, onion, ginger and wine, stew in a pot until cooked, and pour a little lard on it.
Stewed fish with apples
Materials: 2 apples, grass carp100g, lean meat150g, red dates10g, ginger10g, 8 grams of salt, 2 grams of monosodium glutamate, a little pepper and 2 grams of Shaoxing wine.
Food practices
1, remove the core from the apple, peel it, cut it into pieces, soak it in clear water, wash the grass carp and cut it into pieces, cut the lean meat into large pieces, soak the red dates, peel and slice the ginger.
2. Add oil to the wok, add ginger slices and fish pieces, fry them with low fire until they are slightly yellow on both sides, pour Shao wine, add lean meat slices and red dates, pour clear soup and stew them with medium fire.
3. When the stew is slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes before serving.
matters need attention
When stewing, the seasoning should not be put down too early, so as not to make the soup white.
Raw materials for stewed fish: 200g of clean fish, 3g of parsley, 5g of shredded onion, 30g of peanut oil, 50g of egg liquid, 3g of refined salt, 2g of monosodium glutamate, 0.5g of cooking wine15ml, 0.5g of pepper, 7ml of rice vinegar, 50g of onion, ginger slices, garlic cloves and sesame oil.
Production process:
1. Change the clean fish into domino pieces, and add cooking wine, monosodium glutamate, salt and sesame oil into a large bowl to taste. 2. Add starch to the egg liquid to make an egg paste. Mix the fish pieces in the egg paste.
3, stir-fry spoon on fire, inject peanut oil to burn to 70% heat, add fish pieces to fry slightly yellow, control oil.
4, spoon on fire, add broth, cooking wine, salt, monosodium glutamate, pepper to boil, add fish pieces and onions, ginger, garlic to boil, switch to low heat stew 10 minutes, remove onions, ginger and garlic, pour vinegar and sesame oil, put into a large soup bowl, sprinkle with shredded onions and parsley.
Flavor characteristics: white, salty and sour, soup fresh and fish tender. Note: after adding cooking wine15ml, the pot cover must be covered, and the fishy smell can also be removed by adding pepper.
Stewed fish with pepper
Ingredients: 50 grams of Mingtai fish, sugar 10 g, 200 grams of fresh fish, 50 grams of pepper, shredded onion 10 g, 5 grams of minced garlic, Jiang Mo 1 g, sesame 1 g, 30 grams of Chinese cabbage leaves, 30 grams of soy sauce and vegetable oil/0 g.
Stewed fish with pepper
Production method: 1, cut the fresh fish into 3cm pieces, and wash the pepper for later use.
2. Spread a layer of cabbage leaves in a small pot, neatly place fresh fish and pepper on it, and then add soy sauce, sugar, ginger and 1 liter of water to stew.
3. Stew the soup to half, add vegetable oil in the middle to continue stewing, then add pepper noodles, onions and garlic, and put sesame seeds on the plate.
Braised fish with Lycium barbarum
Ingredients: 30 grams of steamed bread, 3 live crucian carp, 6 grams of coriander, onion, vinegar, cooking wine, pepper noodles, Jiang Mo, salt, monosodium glutamate, sesame oil, lard, clear soup and milk soup.
Features: Features: Crucian carp is soft, Lycium barbarum is sweet, coriander is green, and delicious.
Operation:
1. Remove scales, gills and internal organs from live crucian carp, wash it and scald it slightly with boiling water. On the crucian carp, every 2 cm, the oblique knife is cut into a cross knife.
2. Cut the coriander into sections and cut the onion into filaments.
3. Put lard in an iron pot, heat it on a big fire, add pepper noodles, shredded onion and Jiang Mo in turn, then add clear soup, milk soup, monosodium glutamate and salt. At the same time, put the cut crucian carp in a boiling water pot for about 4 minutes, and take it out and put it into the venue.
4. Wash the handle with warm water, put it in a fish pot, bring it to a boil, simmer for 20 minutes on low heat, add shredded onion, parsley, vinegar and pour in sesame oil.