Barracuda is a common economic edible fish in the Yellow Sea and Bohai Sea. It mainly lives at the intersection of salty and fresh water in Haikou, feeds on microorganisms in sediment, and lays eggs near the estuary in March and April in spring. Young fish often go upstream with the tide and live in the estuary, becoming one of the main fish breeding objects in the harbor. Let's learn from Bian Xiao and share with you the cooking method of salted barracuda.

Cooking method of salted barracuda: Steamed jade with salted fish

material

Canned salted fish with ginger sauce 1 can, tender tofu 1 piece, a little shredded ginger and a little sesame oil.

working methods

(1) Cross-cut the tender tofu, each slice is about 1 cm thick.

(2) After the tofu is unloaded into the dish, take out the canned salted fish with ginger juice, put an appropriate amount of salted fish with ginger juice on each tender tofu, and add a little fresh shredded ginger to the pot for steaming.

Cooking method of salted barracuda: Braised barracuda

material

One pike, onion, ginger, soy sauce, cooking wine or carved wine, vegetable oil, clear water.

working methods

1. Barracuda vendors have been basically cleaned up. Now, in addition to freshwater fish, farmers' markets are also helping to sell marine fish. As long as the customer brings it up, the stall owner will help clean it up and save trouble. It's easy to buy it home and deal with the details.

2. After rinsing, tear off the black film inside the fish belly.

Step 3 cut the fish into large pieces

4. Put a proper amount of vegetable oil in the pot, add the fish pieces and fry them on low heat until both sides turn yellow.

5, another pot, after the oil is hot, add shallots and ginger to stir fry, add soy sauce and soy sauce.

6. After boiling, add water and fire.

7. After the water is warm, add the fried fish pieces, add appropriate amount of cooking wine or carved wine, boil over high fire, and stew over low fire 10 minute.

8. After ten minutes, the soup is slightly reduced. Taste salty and light, and put salt according to your own taste. No monosodium glutamate, just take it out.

Cooking method of salted barracuda: three cups of barracuda

material

Barracuda 1 strip (about 600g) red pepper, green pepper, ginger 1 garlic 10 clove edible oil 30g sesame oil 30g soy sauce 30g cooking wine 30g refined salt 3g sugar.

working methods

1. Wash barracuda and cut into thick slices; Wash garlic and slice; Wash and shred ginger; Wash Zanthoxylum bungeanum and cut into rings;

2. Fry the barracuda until golden on both sides.

3. Add sesame oil to the pot, saute ginger, garlic and pepper, add light soy sauce, cooking wine, sugar, salt and dog fillets, and boil the sauce over low heat for 1 min.

pay attention to

The color is ruddy and the fish is fresh and tender. "Three cups" means one cup of sesame oil, one cup of soy sauce and one cup of cooking wine, but the weight should increase or decrease in proportion to the number of fish.