[How to eat big fish]_How to make_How to make

[How to eat big fish]_How to make_How to make

[How to eat big fish]_How to make_How to make

Fish is very good meat, with tender meat and high nutritional value. Eating fish often is very good for our health.

There are many types of fish, and siblings are important economic fishes and are loved by people.

Like other fish, squirrel fish has a variety of methods. If you like squirrel fish, you can master some cooking methods and make fish at home.

So, how to eat the big fish?

Let’s take a look below.

Spicy red oil consumption of baby fish materials: half a catty of baby fish, rapeseed oil, dried chili, pepper, salt, ginger, cooking wine, monosodium glutamate.Characteristics of hypertrophic spines.

Pick a baby fish that tastes a bit easier to taste. After washing, add a small amount of salt and cooking wine to marinate for a while to remove the fishy smell.

Put a little more oil in the pot, turn off the heat after cooking, and wait for the oil to cool down before turning on low heat.

Stir dry chili, pepper, ginger, and baby fish.

Slowly dip the spicy flavour into the fish with warm oil.

When the fish is tightened and the appearance is golden yellow, turn on the medium heat, stir fry for a while and put some MSG on a serving plate.

Features: spicy and dry fish, mixed with wine.

This method is also applicable to all kinds of fish with a bone spur, such as band fish, small fish.

Steps: 1 Wash the baby fish and add cooking wine, ginger slices, 20 minutes of ginger, shredded ginger, green and red peppers, cut into small pieces, put garlic in 3 pots and put in oil, and add 50% to Xian County Douban.Add red garlic, pepper, stir-fry, stir-fry, add ginger and green red pepper to stir-fry, add 5 water, cover the pot, and boil the pot.Cover and cook, sprinkle with salt, and start with the onion and sauerkraut sauerkraut ingredients. Carp 1 treats 6 kg sauerkraut 350 grams egg whites 2 scallions 1 section ginger 3 slices wild pepper, one pepper, one red pepper.

Seasoning: 2 teaspoons of salt (10 grams), 4 teaspoons of potato starch (20 grams), 2 teaspoons of cooking wine (10 ml). Method 1) Divide the fish bones into two large pieces.

2) Remove the densely distributed large spines on the fish.

3) The fish head is divided into two from the middle. After removing the fish teeth, cut into 3㎝ wide pieces, put them in a deeper container, put salt (1/2 teaspoon), cooking wine (1 teaspoon), and egg white (1), potato starch (2 teaspoons), marinate for 20 minutes.

4) After cutting the sauerkraut into 2 cm long sections, wash it in clean water, rinse it a little while washing, and drain the water for later use.

5) Pour oil into the pot, heat over high heat, and pour sauerkraut when the oil is 50% hot. Stir until the sour taste is gone, add the green onion, ginger slices and wild pepper, continue to fry for 2 minutes, and pour in water (1000ml).).

6) After the water is boiled, add the marinated fish to a low heat and cook for 15 minutes, then add salt (1 teaspoon), pepper, and continue cooking until the soup becomes white.

Add the seasoning bag you bought!

7) Then, for good looks, you can properly decorate the dried peppers!

The practice of dry-burning baby fish main and auxiliary materials: baby fish, celery grains, green and red pepper grains.

Production process: change the marinated fish scallops and knead the flour into the oil pan to fry the skin tightly; then start frying the meat and stir-fry the meat, use the home-made juice, consume the fish, eat the sautéed scallions, add the celery and green pepperGrain, thicken the juice and brighten the oil and serve.

Taste type: Homely.

Features: Spicy, fresh and slightly spicy, tender meat.

1. Chop chop 2 cm square pieces, pickle with cooking wine and salt for 15 minutes.

2. Peel lotus root and potatoes, cut into 2 cm square pieces, and fry for 2 minutes in 50% hot salad oil. Remove oil and control oil. When the oil temperature is 30%, add pork ribs and simmer for 3 minutes.Remove the oil control.

3. Keep 20 grams of oil in the pot. When it is 60% hot, add star anise, stir-fry peppercorns for 2 minutes, then garlic, green onion, dried red pepper, watercress sauce, spice powder and stir-fry for 5 minutes until fragrant.Then, add the fried lotus root, potatoes, and platters, add oyster sauce, chicken essence, monosodium glutamate, soy sauce, rice wine, mix well, put in the pot with onion base, and sprinkle peanut rice.