Confinement Guiyu practice, the best practice of Guiyu?

Ingredients: cinnamon fish, green and red peppers, cooking wine, steamed fish drum oil, extremely fresh, green onion and ginger.

Approximate steps: Scaling, gills, and cleaning of the osmanthus fish, cut two knives obliquely on both sides, smear a little cooking wine and salt on the osmanthus fish, and then put the green onion, ginger slices and fish to marinate for a while, green pepper, red pepper shreds, the remaining green onions shredded, green pepper shreds, red pepper shreds, green onion shreds in water for a while, take a clean bowl and add the flavor to the very fresh, steamed fishing drum oil mix thoroughly, after the water in the pot is boiled, put in the osmanthus fish to steam for 5 to 6 minutes, after the osmanthus fish is steamed, take out the soup and pour it out, use chopsticks to clip out the ginger slices and green onions on the fish, green pepper shreds, After the shredded red pepper and green onion are drained, spread them on the fish, boil a little hot oil in the pot, pour them on the shredded green peppers, shredded red peppers and shredded green onions, and pour the seasoning sauce while hot. Instant.

Guiyu tofu soup.

Ingredients: cinnamon fish, tofu, codonopsis, wolfberry, home-brewed roast, celery, green onion and ginger.

Approximate steps: put the oil into the pot and heat it, add the osmanthus fish and fry it until golden on both sides, add the ginger and shallots and stir-fry a few times, add the soil to burn, cover the pot and simmer for a while, add boiling water to the pot, the water just covers the fish body, add Codonopsis, wolfberry, add the cut tofu, boil over high heat and turn to low heat and simmer for 15 minutes, at this time the fish soup is almost done, add salt, chicken essence, chopped green onions, and celery.

1. Steamed osmanthus fish.

Raw materials: a cinnamon fish (about one catty), eight points of refined salt, three coins of rice wine, two coins of green onions, two coins of cooking oil, and two coins of ginger slices.

Remove the scales and gills of the fresh cinnamon fish, remove the internal organs by disembowelment, wash it, soak it in the water and take it out, put it in cold water, gently scrape off the black scales, wash it and put it on the plate, rub it evenly on the fish with a point of refined salt, and marinate it for a while.

Rinse the marinated cinnamon fish with water once, draw cross-shaped knife flowers on both sides of the fish body, put it flat on the plate, put green onion segments, ginger slices, refined salt (three points), rice wine and cooking oil on it, steam it on high heat for about ten minutes, see the fish eyeballs protrude and take it out.

2. Braised osmanthus fish.

Ingredients: 1 live cinnamon fish, sugar, red pepper, Shao wine, clear soup, soy sauce, vinegar, refined salt, wet starch, green onion, ginger, cooked lard.

Slaughter the fish, make a knife on both sides of the fish body every 3 cm, smear the inside and outside of the fish body with Shao wine and refined salt for 10 minutes, and then sprinkle a layer of starch and wipe evenly. Remove the stems of the red peppers, wash them and cut them into thin strips.

Heat the wok and put the lard until it is hot, add the osmanthus fish, fry it until both sides are golden brown, remove it and put it on the plate. Shred the green onion and ginger, and mix the seasoning into a sauce.

Ingredients: 600 grams of mandarin fish.

Seasoning: 30 grams of vegetable oil, 15 grams of green onions, 10 grams of ginger, 2 grams of pepper, 3 grams of salt, 15 grams of light soy sauce.

How to make it: 1.Fresh osmanthus fish, remove the internal organs, wash and set aside;

2.Peel the ginger, wash and chop;

3.Remove the roots of the green onion, wash and chop;

4.With salt and white pepper, coat the fish evenly;

5.Then spread the fish body with crushed ginger foam;

6.Put the fish into a pot where the water has been boiled and steam for 13 minutes.

7.After steaming, discard the water from the dish and evenly pour a thin layer of light soy sauce (i.e. soy sauce, steamed fish soy sauce is recommended for drying);

8.Then spread the chopped green onion evenly on the fish;

9.In another pot, put 45 grams of oil in the pot over high heat, and burn until the oil comes out of white smoke;

10.Pour the oil over the fish and when it makes a sizzling sound, it is ready to eat.

The characteristics of steamed osmanthus fish: the color is light and pleasing to the eye, the taste is like crab meat, and the fragrance is fragrant. Teach you how to make steamed osmanthus fish, how to make steamed osmanthus fish delicious 1, cut and wash the osmanthus fish, and lay it flat on the cutting board.

Cut it from head to tail with a knife, then cut the back of the fish at 25 cm intervals, down to the bone. 2. Take a large waist plate, put in the osmanthus fish, add Shao wine, ginger slices, green onions, cooked ham slices, and steam for 15 minutes. After the cage is released, remove the green onion knots, ginger slices, and pour the original juice into a small bowl.

3. Blanch the mushrooms and bamboo shoots in boiling water, put 3 bamboo shoots on both sides of the fish body, separate the ham slices from the bamboo shoots, and cover the mushrooms on the bamboo shoots. 4. Pour the original juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken fat to boil, and pour it on the fish. **Gluttonous cat network discussion:

1. Wash and drain the fresh cinnamon fish. Pull four knives on the back of the fish, insert the prepared ginger slices, and put two or three slices in the belly of the fish as well.

2. Insert the green onion segments.

3. Rub salt all over the body of the osmanthus fish and make a micro-spa.

4. Pour in the cooking wine and marinate for 10-15 minutes.

5. Prepare green onion rolls with a gap time. In this way, it is better to have the fragrance of green onions.

6. When the marinating time is up, put on the pot and steam. Bring the water to a boil over high heat, reduce the heat to medium-low and steam for 10 minutes.

7. When the time is up, take out the ginger slices, green onions and soup from the steamed fish.

8. Add steamed fish soy sauce, light soy sauce and cooking wine.

9. Heat the pan with cold oil and wait for the oil to be hot.

10. Put the prepared green onion rolls, drizzle with oil, and ......Serve, eat!

Tuberculosis, weakness of the spleen and stomach, indigestion **, antioxidant, nourishing qi and blood.

Boiled cinnamon fish with pepper.

Ingredients: 1 cinnamon fish (weighing about 750 grams), 250 grams of winter melon.

Seasoning: 15 grams of salt, 10 grams of monosodium glutamate, 25 grams of chicken essence, cooking wine, lard, chicken fat, 3 grams of sugar, 50 grams of special shrimp soy sauce, 50 grams of dried chili peppers, 150 grams of fresh peppers, 15 grams of green onions, 15 grams of ginger slices, 250 grams of fresh soup, 5 grams of corn starch, 50 grams of salad oil.

How to make a special shrimp pump:

Put 4 kg of fresh soup in the pot, 1 kg of processed silver carp head, 500 grams of washed clams, 50 grams of dried shrimp, 250 grams of dark soy sauce, 500 grams of light soy sauce, 500 grams of Haitian soy sauce, 750 grams of green onions, 300 grams of coriander, 50 grams of onions, 100 grams of ginger, 50 grams of green peppers, red peppers, and green vegetables, 100 grams of cooking wine, boil over low heat for 30 minutes, season with 50 grams of chicken essence, monosodium glutamate, and pepper, and filter them out of the pot.

Production method: 1) Guiyu slaughter and clean, on both sides of the fish body respectively 1 cm deep, 5 cm long, 3 cm spacing of a word knife, with salt, monosodium glutamate, chicken essence, cooking wine, green onions, ginger slices marinated for 10 minutes, after marinating the surface of the cornstarch, sugar, 10 grams of salad oil after steaming on high heat for 8 minutes, take out for later use.

2) While steaming the fish, cut the winter melon into balls with a diameter of 3 cm, simmer in the hot soup for 8 minutes, take out and put on both sides of the fish, and drizzle with hot shrimp pump.

3) Put the remaining salad oil, lard and chicken fat in the pot, and when it is hot, add dried chili peppers and fresh peppers and fry them over low heat for 2-3 minutes, then pour them on the fish.

Characteristics: Rich fragrance and strong spicy flavor.

Ingredients: 1 cinnamon fish.

1 handful of golden tip mushrooms.

2 to 3 pieces of southern tofu.

3 shiitake mushrooms with food.

3 slices of ginger with food.

A pinch of rice wine. A little chanrais.

Recipe preparation: 1Remove the internal organs of the fish and cut the oblique knife edge, pour cooking wine, and turn the fish body regularly when cleaning other materialsPrepare various ingredients: golden tip mushrooms, shiitake mushrooms, coriander, southern tofu, ginger slices.

3.Heat the pan with oil, first put the ginger slices and fry the fish until slightly golden brown, and sprinkle the golden tip mushrooms into the pan without turning off the heat and sprinkle 3 to 4 bowls of water.

4.Cover with a fire for 10 minutes, then turn to a simmer for 15 minutes, add tofu cubes, cover for 3 minutes, add a little salt, pepper, sprinkle with coriander and serve.

The steps to make Guiyu are as follows:Preparation: cinnamon fish, ginger, chopped green onion, oil imitation, salt, spicy chili pepper sauce, light soy sauce, cooking wine, pot, spatula, plate, etc.

1. Peel and shred the ginger, and cut off the green onion.

2. Remove the internal organs of the fish and wash it, smear the whole body of the fish with a layer of salt, and sprinkle some ginger.

3. Cook in an oil pan until it is six mature, pour in the oil, put in the osmanthus and fry until it is yellowish.

4. Put chopped green onions, old godmother, and light soy sauce.

5. Add water and bring to a boil until high heat to reduce the juice.

6. Remove from the pot and serve on a plate.

Ingredients: cinnamon fish, dry starch, tomato paste, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic cloves, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil.

Side Dish Zone: Hot Dish; Meat dishes.

Production method: 1. Remove the scales and gills of the cinnamon fish, cut the abdomen and remove the internal organs, wash and drain; Wash all ingredients and set aside.

2. Press the body of the fish with a rag with one hand and cut off the head of the fish. Hold down the body of the fish with one hand, use a quick knife to open the fish meat against the bone, pay attention not to break the tail here, turn over and slice another piece of fish, and then slice off the thorny meat on the belly of the fish.

3. Cut off the two pieces of fish, the skin is facing down on the fish meat first straight and then obliquely, so deep that the fish skin becomes a diamond-shaped knife pattern.

4. Mix well with cooking wine and refined salt, smear on the fish head and fish meat respectively, then roll on the dry starch, and shake off the remaining powder with the fish tail by hand.

5. Heat the oil in the wok over high heat, and when it is hot, first pour the fish meat by hand, and pour the hot oil in the pot on the fish from top to bottom (so that the fish with the knife can be shaped first). Then put the two pieces of fish fin into the tail of the fish, put it in the oil pan and fry it slightly to make it shape, and then put all the fish into the oil pan to fry until golden brown, scoop it up, and put it on a plate. The fish head is also fried in an oil pan until golden brown (press the fish head with chopsticks to set the chin when frying).

6. Put the fried fish head and meat back into the shape of the whole fish, and the head and tail should be cocked.

7. Put the tomato sauce into a bowl and add fresh soup, sugar, balsamic vinegar, wine, June fresh soy sauce and wet starch to make a sauce.

8. Leave a little oil in the pot, put the green onion section and stir-fry until fragrant, add garlic cloves, diced bamboo shoots, diced mushrooms, peas, shrimp and stir-fry, after the sauce is thickened over high heat, pour sesame oil, and pour it on the fish.

Ingredients:

Ingredients: 500g mandarin fish

Seasoning: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of blended oil, appropriate amount of white vinegar, appropriate amount of sugar.

Method:

1.Scrape the scales of the fish and wash the internal organs.

2.Slice the green onion and ginger and garlic.

3.Put the chopped green onions, ginger and garlic into a bowl, add an appropriate amount of soy sauce, sugar, salt and water to make a juice.

4.Put oil in the pan.

5.When the oil is hot, add the fish and fry it until golden brown.

6.Pour in the white vinegar, cover and simmer for about 10 seconds, then pour in the prepared stewed fish sauce. Add peppercorns, turn to low heat and simmer, and put on a plate after collecting the juice.