[How to eat fish]_ making method _ method

[How to eat fish]_ making method _ method

In some areas of China, especially most of the southern regions and very few northern regions.

There are some ponds, oceans or lakes, and they will be rich in some fish and some animals, because fish are more nutritious, and the method is simple and popular.

Many people like to eat fish meat, so let’s find out how to make good fish!

First, braised catfish ① material catfish, ginger slices, light onion, dried pepper, a little Qixian bean paste, vinegar, spring onion, chicken essence ② practice 1.

Hot oil, add ginger slices, scallion white, dried chili, a little Qixian bean paste, after fragrant, 2.

Pour in the cut pieces of fish, add cooking wine and soy sauce, stir fry a few times, add a little vinegar over two or three minutes to remove the fishy smell.

(Because there is too much sauce added, so at this time, flip the fish pieces and let the sides touch the juice.

) 3.

Stir-fry for about 5 minutes, add water, and it’s almost half of the fish.

Anchovies age when they boil.

Then add some salt and a little soup.

4.

Stew over medium heat for 10 minutes. If there is still a lot of juice after 10 minutes, you can turn on the high heat to collect the juice, add green onions, and the chicken is out of the pot.

2. Spicy sturgeon ① Material 1 sturgeon (weighing about 1500 grams, replacing the authentic beard of Zizhong Qiuxi River).

Seasoning Kimchi 50g, Pickled Pepper 50g, Pickled Ginger 50g, Single Garlic 30g, Dried Chili 20g, Chicken Powder 10g, MSG 5g, Starch 30g, Salt 8g, Dried Chilli Pepper, 15g20 grams of watercress, 5 grams of parsley, 8 grams of chives, 10 grams of wet starch, 500 grams of broth, 500 grams of mixed oil (the ratio of chicken oil and peanut oil is 1: 1).

② Method 1, slaughter the catfish, cut it into 2 cm wide pieces after washing the blood stains, put starch, salt code, and pickle for 15 minutes; chop the watercress in Minxian County; pickle the pickles and ginger, and cut them to 0 thickness.

2 cm thin slices; Wash the peppers and cut into small pieces; Wash the shallots and cut into green onions.

2. Put the mixed oil in the wok. When it is 50% hot, add the simmered bonito pieces for 1 minute, and then take out the oil control. Keep 50 grams of oil in the pot. When it is 70% hot, put the pickles and pickles.Duan, pickled ginger slices, chopped watercress, dried peppercorns, dried peppers, stir-fry with a single garlic on a small fire for 2 minutes until fragrant, add anchovy sticks, cook for 20 minutes on low heat, add chicken powder, season with MSGAfter serving, put in a plate, sprinkle green onions, and cilantro serve.

This dish features: hemp, spicy, tender, fresh, and fragrant.

Third, the catfish and sauerkraut tofu soup is fresh and delicious, with a little natural sour taste, and the fish and tofu are soft and tender.

Stew in a pot warmly, you can not only drink wine, but also accompany the meal, and it will also warm your stomach.

Trace seasoning: This vegetable meal is 231 kcal / person. ① 1 catfish (about 700g), pickled pickle 150g, northern tofu 250g, dried noodle 50g, 2 shallots, 3 ginger, 3 cloves of garlic, raw抽 1茶匙(5ml),料酒1汤匙(15ml),盐1茶匙(5g),油2汤匙(30ml)②做法鲇鱼去除内脏,以流动的水冲洗干净,沥去水分,切成1。
5cm thick fish fillet.

Sauerkraut is cut into 3 cm long pieces.

North tofu is cut into 3cm square pieces.

Wash the shallots and cut them into 3cm sections.

Garlic slices.

Dry noodles are softened with warm water.

Boil the water in the saucepan over high heat and add the chopped tofu pieces for 2 minutes to remove the fishy smell.

After that, put the sturgeon section in boiling water and blanch for 2 minutes to remove the earthy smell.

Heat the oil in the wok over high heat, add ginger slices and garlic slices, stir-fry the scent, and place in the scalloped bonito section. Cook the cooking wine, soak it, and continue frying for 2 minutes.

Take a casserole, add anchovies, sauerkraut, tofu cubes, and soft noodles. Pour in 2000ml of warm water, boil over low heat and simmer for 25 minutes.

Add salt to season and continue to simmer for 5 minutes.