How to make a homemade knifefish stew and teach you how to make a knifefish stew at home

Wash and marinate the saury, fry it in a pot, green onions, ginger and garlic, light soy sauce, sugar, vinegar, and boil.

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.

1.Wash the hairtail, cut it into sections, slice the ginger, slice the garlic, and soak the soybeans for an hourHeat the oil in a pan and fry the hairtail until golden brown on both sides.

3.Heat the remaining oil, pour in ginger and garlic, stir-fry until fragrant, add star anise, and stir-fry until fragrantPour in the hairtail and soaked soybeans, pour in an appropriate amount of soy sauce to color, then add water until the fish and soybeans are submerged, and simmer.

5.When the water is almost dry, the fish and soybeans are cooked, add salt and stir-fry evenly.

1. Wash and cut the hairtail into sections, cut the surface with a flower knife, fry until golden brown on both sides, and take it out for later use;

2. Sit in a pot and pour in the oil, stir-fry the meat filling, add shredded mushrooms, pickled cabbage, green onions, ginger and garlic and stir-fry until fragrant, pour in an appropriate amount of boiling water, put in frozen tofu, soybeans and hairtail and cook for 8 minutes, put pepper and vinegar in the bowl, and pour the cooked soup and vegetables into it.

The preparation of the saury stew is as follows:

Ingredients: 2 saury, 60 grams of pork belly or lean meat, 1 small green onion, 3 slices of ginger, 5 cloves of garlic, millet spicy and dried chili, 2 green peppers, 1 star anise, Sichuan peppercorns, 13 spices, cooking wine, sugar, balsamic vinegar, soybean paste, 1 tablespoon of light soy sauce, 3 tablespoons of straw mushrooms, 2 grams of dark soy sauce, half a teaspoon of chicken essence, 2 to 3 bowls of boiling water, 2 tablespoons of water starch, 1 coriander.

Step 1: Boil a pot of boiling water, prepare two saury, clean up, cut into sections, and control the moisture.

Step 2, the meat slice pork belly is the best, in the preparation of green onions, ginger, garlic, millet spicy.

Step 3: Mix the juice in a bowl, add soybean paste, light soy sauce, sugar, balsamic vinegar, 13 spices, stir well and set aside.

Step 4: Heat the pan with cold oil and put in the saury.

Step 5: Fry until golden brown on both sides.

Step 6: Add pork belly, star anise, Sichuan peppercorns, green onions, ginger, garlic, and millet to stir until fragrant. Add cooking wine, salt and sauce in a bowl. Then put in boiling water, the amount of boiling water, just over the saury.

It is necessary to put in boiling water, because boiling water is easy to absorb the flavor, and the stewed fish will be more fragrant.

Step 7: Simmer over medium-low heat.

Step 8: Leave a small amount of soup, add a little pepper, chicken essence, and two spoons of water starch, so that the soup will be thicker and brighter. That's it. Add the coriander, remove from the pan and serve.

400 grams of hairtail, 200 grams of artemisia, chopped green onion, minced ginger, bone broth, salt, pepper, peanut oil, and cooking wine.

Method: Remove the internal organs of the hairtail and wash it and cut it into sections; Wash and cut the artemisia into sections and blanch them with boiling water.

Heat oil in a pot, fry the hairtail until both sides turn yellow, add chopped green onions, ginger and bone broth, and simmer until the soup is milky white.

Add artemisia, salt and pepper to taste, remove foam, and simmer for a while.

3 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onions, 5 grams of ginger, 2 grams of pepper, 3 grams of chili pepper (red, pointed, dry), 10 grams of sesame oil, 45 grams of salad oil.

The special soup is thick and mellow, and the color is gorgeous.

Wash the hairtail and cut it into cubes;

Put the pot on the fire, pour in the salad oil and heat it, pour the hairtail pieces into the pan, fry until golden brown on both sides, and remove the oil;

Heat the oil in the pot, add the minced green onion and ginger, and stir-fry the dried red pepper;

Add chrysanthemum, hairtail and fresh soup to boil;

Add refined salt, monosodium glutamate and pepper to make it salty, fresh and slightly spicy, stew until soft, and point sesame oil out of the pot, ready to eat.

1 Handle the hairtail and cut it into sections.

2 Stir-fry green onions, ginger and garlic until fragrant, and fry the hairtail.

3 Add the soup to taste and simmer for 10 minutes.

4 Add chrysanthemum and simmer slightly.

Cut the saury into sections, marinate in cooking wine, salt and thirteen spices for 30 minutes, then dip it in the egg mixture, and fry it in an oil pan until golden brown on both sides. 1. Wash the saury and cut it into sections, then put it in a container, add cooking wine, salt and thirteen spices and marinate for 30 minutes.

2. Beat the eggs in a bowl and set aside.

3. Put the marinated saury into the egg mixture, so that both sides of the saury are stained with the egg liquid.

4. Heat the pan with cold oil and fry the saury.

5. Fry on one side and turn over the other side until golden brown on both sides.

6. Done. <>