How to make Yangtze River saury, how to make steamed Yangtze River saury

Salt for 10 minutes and fry until crispy and delicious.

1.The saury is decapitated, gutted and cut into inch pieces.

2.Soak the green onion and ginger in water for 10 minutes and set aside.

3.Blot the saury with kitchen paper and coat it with flour.

4.Fry in oil until browned on both sides.

5.Add green onion and ginger water.

6.Add pepper, steamed fish soy sauce, soy sauce, sugar, cooking wine and bring to a boil over high heat.

7.Reduce heat to medium-low and reduce the juice.

8.Sprinkle with chopped green onions to garnish after cooking.

How to cook steamed saury? Clean up the hairtail, remove the head and tail and put it on a plate, add green onion, ginger and garlic foam raw soy sauce cooking wine, steam in the pot and add green onion and coriander to steam.

The practice of one of the three fresh saury fish in the Yangtze River.

In order to make delicious steamed saury, we need to prepare the following ingredients: Yangtze River saury, green onion, ginger and garlic, cooking wine, salt, steamed fish and soy fish. First of all, we first clean the Yangtze River saury purchased from the supermarket, then remove the internal organs, then wash it, evenly smear a little salt on the surface of the knifefish, marinate it, and in order to remove the fishy smell, you can stuff it into ginger eggplant slices.

Then we put the saury in the steamer and sprinkle ginger, green onions, salt, oyster sauce and a little cooking wine on the surface of the saury. Then put the prepared saury into the steamer and steam for more than ten minutes, the time is not too long, otherwise the meat of the saury will be older, and the saury is still tender and delicious.

It is recommended to steam the Yangtze River saury.

Yangtze River saury is a very delicious fish, so if we want to reflect its taste, steaming is the best cooking method, which can fully reflect the unique and delicious taste of Yangtze River saury.

The method of making it is also relatively simple, we just need to clean the Yangtze River saury, remove the scales, remove the gills and intestines, and then put it on a plate, sprinkle some cooking wine, green onions, ginger and garlic on it, and then add some salt.

Next, put it on the pot and steam, and steam it for about 15 to 20 minutes. The steamed Yangtze River saury does not need to put any seasoning on it, and it is very delicious to eat it directly. Especially when eating saury before Qingming, its fish bones are soft, and you can eat it directly, without worrying about getting stuck in your throat, and the deliciousness of saury lies in its fish bones.

Other ways to eat Yangtze River saury.

Charcoal-grilled Yangtze River saury is a relatively new way to eat, and it is also a taste that many friends like at present. We can prepare a barbecue grill at home, and then wash the Yangtze River saury and wear it with a bamboo skewer.

If you don't have a bamboo stick, you can also use an iron rod. Then you don't need to put in any seasoning, just sprinkle some salt on top, flip and roast repeatedly. The grilled saury is so fragrant that you can eat it with the bones.

Braised Yangtze River saury.

1. Ingredients: a Yangtze River saury, an appropriate amount of ginger, an appropriate amount of green onion, an appropriate amount of rice wine, an appropriate amount of vinegar, an appropriate amount of soy sauce, an appropriate amount of Qingqing sugar, an appropriate amount of Qingchaji edible oil, an appropriate amount of salt, and an appropriate amount of chicken essence.

2. Method: 1. Remove the internal organs of the saury and wash it, peel and slice the ginger, and wash the green onion;

2. Heat the pot, pour in cooking oil, stir-fry ginger slices and green onions, then put the saury in the pot, turn the pot and try to make the saury stick to the hot oil, so that the saury will taste more fragrant;

3. Add rice wine, sugar, vinegar and soy sauce, and cook over high heat for 2 minutes to make the saury color;

4. Add boiling water (no saury can be) and cook over medium heat;

5. When the saury soup is left for 1 3, add chicken essence and salt to taste, and then reduce the soup over high heat.

Yangtze River saury steamingThe steamed saury is not only delicious, but also carefully fried at high temperature until golden brown is a delicious dish in the world. Steamed saury is a famous dish that belongs to Jiangsu cuisine.

The saury fish removes the fins and gills, wrings out the internal organs from the gills, and washes them. Put the saury into a pot of boiling water and blanch it slightly, put it neatly on the plate, put the minced ham, bamboo shoots, and mushroom slices on the fish alternately, add cooked lard, Shao wine, refined salt, shrimp, chicken broth, and then cover it with pork net oil, put green onion and ginger on it, steam it out on the cage and take it out, pick up the green onion and ginger, net oil, decant the steamed fish marinade into the bowl, add white pepper and mix thoroughly, pour it on the fish, and sprinkle with chopped coriander.

1.Fresh saury.

2.Use chopsticks to insert the gills from both sides into the belly of the fish.

3.Hold the chopsticks tightly with both hands, rotate them a few times, and pull them as you turn so that the gills and internal organs are all pulled out.

4.After the internal organs are removed, the blood in the belly of the fish is washed from the mouth of the fish with water, and the cleaned saury is intact.

5.Add green onions, ginger slices, and lard to the steamer and steam for about 6 minutes.

6.Pour the juice from the dish into the pan and thicken and pour over the saury.

Hello, dear, for you to answer the Yangtze River saury how to cook soup.

1.Wash the saury and cut it into sections, if the saury is fatter (wide), you can have two more knives in the middle.

2.Clean the saury water (you can blot it with kitchen paper) and use a small bowl of salt. Soy sauce. Sugar. The vinegar is well mixed and the taste is chosen according to yourself.

3.Wrap the saury in dough (dip evenly before and after).

4.Boil the oil to about 6 percent of the fish (fry the trillus fish until golden brown) Note: Don't take too long, put the fried saury in oil and set aside

5.Filter the impurities with the remaining oil from the fried fish and put it in a large spoon to heat. When the oil is hot, add the green onions, ginger and garlic to stir-fry the pot, then add the saury and salt. Soy sauce. Sugar. The vinegar seasoning is flush with the fish when you add water.

7.When stewing, you can add small dried chili peppers, which are slightly spicy and have a special taste

As the freshest saury in the Yangtze River, its body resembles a sharp knife, and at the beginning of spring, the saury will enter the river from the sea and migrate against the current in the Yangtze River. After spawning, the saury is washed in the Yangtze River water, and the salty taste of the sea water is particularly fat and delicate, and the thorns are as soft as cotton.

In the Yangtze River Basin, the saury in Jiangyin and Jingjiang is the most beautiful, and the local people also know the taste of the saury best, thinking that "the fish bones are as soft as cotton before the Qingming Festival, and the fish bones are as hard as iron after the Qingming Festival". It means that the saury fish is eaten before the Qingming Festival, the meat is tender and smooth, and the bone spurs are so soft that you can chew empty. But after eating it after Qingming, the body is small and the fat is less, the meat of the saury becomes old, the bones are hard and tasteless, and it is commonly known as the "old knife".

In other words, this is the best time to taste the saury, and it will not be easy to taste the delicious saury after about 20 days.

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Here's how to cook the soup:

1. Wash the saury, remove the head, clean the internal organs and black skin, dry, add ginger and garlic, a little light soy sauce, mix evenly, and sprinkle a little pepper.

2. Defrost the frozen tofu and cut into cubes.

3. Pour a small amount of oil into the pot and stir-fry garlic cloves, peppercorns, etc. until fragrant.

4. Put the fish in the pot, fry until golden brown on both sides, add boiling water, and submerge the fish body.

After a few minutes, add the frozen tofu, add salt, monosodium glutamate, etc.

6. Stir the header and touch the pot and put it in the pot.