Main ingredients: carp, mackerel can be, salt, cooking wine
Practice: around live carp, mackerel can be, playing knife, with salt, cooking wine into the flavor, ten minutes can be, and then steamed, fresh 6-8 minutes can be scallion white, ginger shredded onions, scallions should be more and more, can be spread all over the body of the fish a thick layer of shall prevail, can be matched with a number of red and green chili pepper shred < /p>
Shredded green onions and ginger in the fish, and then ...... then is to burn hot oil hello, to be hot ...... hot hot, dripping in the fish,
Mix their favorite flavor sauce can eat
Main ingredient: Grass Carp 750 grams,
Seasoning: 5 grams of green onion, 4 grams of ginger, 25 grams of yellow wine, 75 grams of peanut oil, 3 grams of salt, 3 grams of pepper, 2 grams of monosodium glutamate (MSG), 15 grams of soy sauce
Practice: 1. Slaughter the fish, remove the scales, remove the gills, remove the giblets, wash with water and wait for the use of the fish.
2. Put the fish into a long basin, add soy sauce, green onion knots, ginger, wine, salt, monosodium glutamate, on the cage with a high fire steam for about 30 minutes, take out the plate, pick off the green onion knots, ginger, sprinkle pepper, covered with green onion threads.
3. frying pan on the fire, the oil burned to ninety percent of the heat, out of the pan poured on the top of the shredded green onions that is.
Ingredients:
1 yellow croaker, ginger, scallion, green onion, shredded ginger, 1 tsp each of seasoning salt, monosodium glutamate (MSG), 1 tbsp each of cooking wine, soy sauce, pepper, sugar, moderate amount of
Practice: 1, wash the fish, in the fish on both sides of the meat thick, every 3 cm cut a knife.
2, the frying pan on a high flame, add water to boil, put the fish submerged, add green onion, ginger, cooking wine boiled, cover the pan and change to micro-fire, keep slightly boiling. When the fish is tender and cooked, pick up the plate; ginger, salt, cooking wine, soy sauce, sugar, pepper, monosodium glutamate and 100 grams of fish soup in a small bowl and mix well, pour on the fish, sprinkle with green onion.
3, frying pan into the oil, high fire burned to ninety percent of the heat, pour burned on the shredded green onions that is.
Main ingredient: 750 grams of carp,
Seasoning: 4 grams of salt, 20 grams of green onions, 5 grams of ginger, 6 grams of cooking wine, 5 grams of pepper, 20 grams of sesame oil, 15 grams of soy sauce, 10 grams of parsley
Practice: 1. Fresh carp scrape the scales, gills and giblets removed, washed with water;
2. washed carp with a 1-centimeter spacing to play on the willow leaf flower knife, deep to the Spine;
3. will blanch carp, water control, put the fish pool plate, sprinkle salt, monosodium glutamate, cooking wine slightly marinated, and then scattered into the green onion and ginger;
4. will be put in a cage drawer fish steamed to tender and cooked, take out the decanting broth, sprinkled with cleaned coriander stalks;
5. frying spoon with sesame oil, into the onion segment fried, to be onion segment caramelized when the salted fish, and then immediately into the pepper stirred the spoon, and then Pour into the soy sauce a cooking, evenly poured on the fish that is completed.
Ingredients:
Fresh sea bass, green onions, ginger, half a piece of red pepper half, seasoning: a spoon of salt, two spoons of cooking wine, soy sauce, a large spoon of steamed fish
Practice: 1. Wash the fish, the fish in the body of the two sides of the diagonal into the each of the 5 cuts or so.
2. Use fine salt to evenly wipe the surface of the fish once, drizzle a little cooking wine, marinate for about an hour, turn over halfway
3. marinate after the fish rinsed with water, plate, pre-cut white pieces of green onion and ginger slices sprinkled on the fish body
4. steamer water boiling water steamed for about 8-10 minutes (the specific time to depend on the size of the fish) steam the fish when the remaining ginger cut thinly shredded, green onion leaves cut into thin slices, the remaining ginger cut into thin slices, the remaining ginger cut into thin slices, the remaining ginger cut into thin slices, the remaining ginger cut into thin slices, the remaining ginger cut into thin slices. The fish steamed when the remaining ginger cut thin wire, green onion leaves cut thin section
5. Fish steamed out, the top of the green onion section, ginger slice removed, the pan of the juice is also poured
6. Sprinkle with chopped ginger, green onion and red pepper
7. Heat oil in a clean wok until smoking hot and pour over the fish. Ingredients:
1 fish, 6 mushrooms, 2 bamboo shoots, 112.5g ham, 1 cauliflower, 1 green onion, 19g ginger, 1/2 chili pepper, cilantro, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp rice wine, 1/2 tsp sugar
How to make the marinade: 1. Wash the sea bass, cut the head and tail open, and then slice the fish into 12 equal pieces. Place in a bowl, add the marinade and marinate for 5 minutes.
2. Wash and slice the mushrooms; slice the bamboo shoots; slice the ham; wash and cut the cauliflower, add hot water and steam in the microwave oven at 1000W for about 1 minute, then remove from the microwave and set aside.
3. Place the ingredients of Method 2 evenly on top of the fish slices in Method 1 and steam in the microwave oven at 1000W for about 6-7 minutes.
4. Remove the fish from the microwave, add green onion, ginger, chili pepper, a drizzle of sesame oil, and seasonings, and steam at 1000W for 1 minute.
Main ingredient: 500 grams of Gaji fish,
Accessories: 30 grams of red bell pepper, 300 grams of cabbage, 300 grams of radish,
Seasoning: 10 grams of ginger, 2 grams of pepper, 3 grams of monosodium glutamate (MSG), 50 grams of sesame oil, 100 grams of green onion, 50 grams of cilantro, 3 grams of salt
Practice: 1. clean up the fish by the abdominal de-boning, the abdominal sprinkle pepper, salt and MSG and cut into pieces of fish. >
5. cabbage shredded pad plate bottom, placed on the grilled fish, surrounded by green onions, ginger, chili pepper wire;
6. sesame oil burned to very hot, dripping on the fish and green onions, ginger and other shredded, covered with radish carved into the fish net, to cilantro decorated with colorful plate can be.