How to ask for braised river ballfish? How to make Jiangtuan fish delicious home cooked practice

The practice of braised yellow fish is detailed Cuisine and efficacy: Yungui cuisine Blood nourishing recipe Deficiency nourishing body recipe Yin nourishing recipe Tuberculosis recipe.

Taste: salty and umami Process: stewed Yellow stewed fish production materials: Ingredients: 800 grams of soft-shelled turtle.

Excipients: 30 grams of ham.

Seasoning: 30 grams of ginger, 5 grams of salt, 50 grams of lard (refined), 10 grams of rice wine, 100 grams of garlic (white skin), 3 grams of monosodium glutamate, 30 grams of shallots, 2 grams of pepper, 40 grams of soy sauce The characteristics of yellow stewed fish: the meat of the adult vegetables is tender and fresh, and the aroma is overflowing.

Teach you how to make yellow braised fish, how to make yellow braised fish to be delicious 1The live fish is slaughtered and dried blood, the internal organs are removed, the tips of the claws are chopped off, the black skin is washed after being scalded with hot water, and chopped into 3 cm square pieces;

2.After putting the soft-shelled turtle pieces in boiling water, remove the blood stains, and then clean them;

3.Ginger chunks are loosened;

4.Ham (cloud leg) slices;

5.Put the wok on the heat, pour in the lard, cook until it is hot, fry the garlic and yellow, fry the green onion, ginger and cloud leg until fragrant, stir-fry the fish in the ball, and collect part of the water;

6.Remove from the pot, pour all the ingredients into the casserole, pour 500ml of chicken broth, sweet soy sauce, soy sauce, salt, rice wine, pepper, bring to a boil over a strong fire, cover and move to low heat and simmer for half an hour;

7.When the juice receives 30%, add MSG to taste, pick up the green onion and ginger slices, and put it on a plate. Tips for making braised yellow dough fish: 1Put the casserole on the fire, boil over high heat, simmer slowly over low heat, collect the thick juice, and then add monosodium glutamate to taste;

2.The soy sauce used in this dish is 20 grams of sweet soy sauce and 20 grams of regular soy sauce.

Modern medicine has shown that its meat has the effect of anti-cancer, tuberculosis, malaria, and pediatric chancre. Food can nourish yin, nourish the kidneys, and nourish the blood. Those who work hard to win thinness and have a low fever are the most suitable.

Tip - Food Restraint:

Soft-shelled turtle: Soft-shelled turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, yellow eel, and crab.

It's OK to buy 2 packs of boiled fish base.

The home-cooked practice of Jiangtuan fish is delicious:

Ingredients: 1 Jiangtuan fish, 3 cloves of garlic, appropriate amount of ginger, appropriate amount of perilla leaves, appropriate amount of oil, appropriate amount of chicken essence, 2 bell peppers, 2 green chili peppers, 1 piece of tofu, a small bowl of water, 5 coriander, 3 spoons of cooking wine, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of pepper, 2 spoons of salt.

Steps: 1. Prepare the ingredients.

2. Cut the fish into sections and wash the blood, add three spoons of cooking wine, a few slices of ginger, some pepper and cornstarch and marinate for 10 minutes.

3. The key to the umami flavor of this dish is fresh perilla leaves.

4. Add the chopped ginger and garlic chili peppers to the hot oil, and add a spoonful of bean paste after bursting the fragrance. Stir-fry well.

5. Pour in the marinated fish and stir-fry.

6. Fry until broken.

7. Pour in three bowls of hot water (it must be very hot drinking water to make white soup), and then add red and green chili peppers.

8. Add perilla leaves and coriander.

<>10. Add 2 tablespoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of chicken essence, 1 tablespoon of oyster sauce and a little white pepper to taste. Cover the pot and simmer for another two minutes.

11. After the stew is done, don't turn the fish around, the meat is easy to scatter.

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

13. The delicious yellow stewed river fish is ready.

Jiangtuan fish is delicious to make braised fish, and the method is as follows:

Ingredients: 1 Jiangtuan fish, appropriate amount of cooking oil, appropriate amount of braised sauce, 1 tomato, 1 green onion, 1 piece of ginger, 3 garlic, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of Sichuan pepper water.

1. Jiangtuan fish is the fish shown in the picture below, you can buy it yourself in the seafood market, and you should pick fresh fish, so that the meat quality will be much better.

2. Clean the fish, remove the internal organs, scrape off the scales, remove the bones, and cut the fish into pieces or slices, as shown in the figure below. (Actually, you can also make a whole strip, this depends on yourself), put the fish in cooking wine for about half an hour to remove the fishy smell.

3. Next, clean the tomatoes, then cut the tomatoes into cubes, add cooking oil to the pot, wait for the oil to be hot, add green onions, ginger and garlic and stir-fry until fragrant, then add the tomato pieces and stir-fry, add an appropriate amount of salt and pepper water, and continue to stir-fry for 5-10 minutes until it becomes paste.

4. Then, take out the fishy fish and clean it, add it to the tomato paste you just fried, add an appropriate amount of pepper water, and continue to stir-fry (don't have too much water, put too much water in the picture below).

5. Next, with the above steps, continue to steam the fish in the pot for 10-15 minutes until the fish is edible, during which time you can add other condiments, such as teriyaki sauce.

6. Finally, when the fish in the pot is fully cooked and stewed, it is ready to be taken out of the pot, and when it comes out of the pot, sprinkle some white sesame seeds or chopped green onion leaves in the pot, as shown in the picture below.

Catfish, also known as Jiangtuan, scientific name long-snouted catfish, belongs to the order Catfish, Fish Family, and Bass, which is a unique freshwater precious wild fish in China, distributed in some sections of the Yangtze River Basin. The catfish meat is fat but not greasy, and it is the fattest and tender in spring and autumn. Catfish has the freshness of puffer fish and crucian carp, but does not have the toxin of puffer fish and the spines of crucian carp.

Catfish is not only delicious, but also has the effect of nourishing qi and appetizing water.

ps: This fish is very similar to catfish, the meat is fresh and tender, and it tastes only big spines and no small spines, which is very suitable for small babies!

Ingredients: 700g of catfish

Tender tofu 250g

Oil to taste. Salt to taste.

Cooking wine to taste.

Shallots to taste.

Ginger to taste. Garlic to taste.

Onion to taste.

Method steps.

It's a slaughtered fish, much like a catfish!

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Cut the fish into cubes. Please click Enter a description.

The fish is added to the wine and salted for a while.

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The tofu is tender tofu.

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Finely chop the green onion, shred the ginger and dice the garlic.

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Only three or four slices of onion are needed.

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Fry the fish in hot oil until golden brown on both sides.

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Add the water that has not covered the fish. Add ginger and garlic.

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Add a pinch of salt. Please click Enter a description.

Cover and simmer for 10 minutes.

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Open the lid and add the tofu.

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Add a few slices of onion and bring to a boil.

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Sprinkle with shallots. Please click Enter a description.

Sprinkle with chopped green onions.

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Serve the food and eat! Please click Enter a description.

Ingredients: 1 fish group, appropriate amount of olive oil, 20 cloves of garlic, a little pickled ginger, a little pickled sea pepper, a little bean paste, an appropriate amount of shallots, 5 slices of ginger, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, 3 grams of salt.

1. Wash and remove the gills and internal organs, cut into large pieces, add cooking wine, ginger slices, green onions, a little salt, and marinate for 20 minutes.

2. Cut the pickled ginger and pepper and prepare the bean paste and garlic.

3. Pour the salad oil into the pan, and when the heat is 50 degrees Celsius, add the bean paste, soaked ginger juice and soaked chili pepper, and stir-fry until the aroma is released.

4. Pour in water, add garlic, light soy sauce, dark soy sauce, green onion and ginger slices and cook for about 10 minutes.

5. Add the ginger balls, bring to a boil over high heat, then switch to low heat for 5-9 minutes.

6. Turn off the heat and put on a plate.

Jiang Tuan fish stewed tofu:

Ingredients: catfish.

700g, tender tofu.

250g excipients: appropriate amount of oil, appropriate amount of salt, cooking wine.

Appropriate amount, shallots.

Appropriate amount, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of onion.

1. This is a slaughtered fish, also called Jiangtuan fish.

2. Cut the fish into cubes.

3. Add the fish to the wine and salt for a while.

4. The tofu is tender tofu.

5. Finely chop the green onion, shred the ginger and dice the garlic.

6. Only three or four slices of onion are needed.

7. Fry the fish in hot oil until golden brown on both sides.

8. Add the fish.

of water. Add ginger and garlic.

9. Add a little salt.

10. Cover and simmer for 10 minutes.

11. Open the lid and add tofu.

12. Add a few slices of onion and bring to a boil.

13. Sprinkle with shallots.

14. Finally, sprinkle with chopped green onions.

15. Serve.

Jiang Tuan delicious practice.

1.A piece of fish in the river, gutted and washed.

2.Sliced, cooking wine, salt, pepper and salt, five-spice powder, green onion and ginger, light soy sauce and marinate for 40 minutes.

3.After marinating, remove the fish fillet and place it on a baking tray lined with tin foil.

4.Oven, barbecue stall or 200 degrees for half an hour, during the grilling of fish, prepare the dishes, garlic granules, garlic sprouts ready.

5.Slice the green bamboo shoots, wash and break the cauliflower, cut the shallots, wash the bean mouths, and slice the potatoes.

6.Pour oil into the pot, stir-fry the onions and garlic, pour in the shallots and potatoes and stir-fry.

7.Then pour in bean mouths, green bamboo shoots, cauliflower and other auxiliary vegetables, stir-fry for a while, and pour in a small packet of spicy hot sauce. Continue to stir-fry.

The taste of the fish is very tender after steaming, as long as the fish is scaled and washed, and then put it in the plate or seeds, and cover the top of the fish with green onions, ginger and garlic, sprinkle with cooking wine, steamed fish bean, oil, salt and monosodium glutamate, etc. Steam in the pot for 20 minutes, boil some hot oil and pour it on top of the river group fish when it comes out of the pot, the color is very good, it can be said that the color and flavor are complete.

There is also a method of steaming, that is, to add ingredients, such as mushroom ham, etc., and then when steaming, you can put these ingredients together with the Jiangtuan fish, and put the condiments, after steaming, the meat quality of the Jiangtuan fish is very delicious, and the soup is also very delicious, the steamed soup is milky white, it looks very appetizing, and it is particularly nutritious to eat.

Jiangtuan fish and potato is high in protein, calcium, potassium, zinc, etc., and vitamins are A, B, and D. Can. Supplement some trace elements and vitamins that the human body needs.

And for some people with cardiovascular and cerebrovascular diseases, it is indeed very good to use, which can soften blood vessels and relieve hypertension. Like abalone, angloocarp is a fish with high nutritional value.

The method of braised river dumplings is as follows:

Ingredients: fish, green onion, ginger, garlic, pork belly, vegetable oil, soy sauce, cooking wine, salt.

Then the void god steps:

1. Clean the fish, cut the green onion into sections, slice the ginger and garlic, and cut the pork belly into strips;

2. Put a tablespoon of vegetable oil in a wok, add green onions, ginger and garlic to stir up the fragrance;

3. Add the pork belly and stir-fry;

4. Stir-fry the pork belly until the oil turns golden brown, then add a tablespoon of soy sauce;

5. The pork belly is stewed in soy sauce for a while to bring out the fragrance;

6. After simmering the fragrance, put an appropriate amount of water and a tablespoon of cooking wine in the pot;

7. Put in the fish and bring to a boil over high heat, then turn to medium-low heat and simmer for 15 minutes;

8. Put an appropriate amount of salt to taste, and collect the soup on high heat.

The steps of the braised Jiangtuan fish are as follows:

Ingredients: a piece of Jiangtuan fish, an appropriate amount of cooking oil, an appropriate amount of braised sauce, 1 tomato, 1 green onion, a piece of ginger, 3 garlic, an appropriate amount of cooking wine, an appropriate amount of salt, and an appropriate amount of Sichuan pepper water.

1. Pick fresh Jiangtuan fish, so that the meat quality will be much better.

2. Clean the fish, remove the internal organs, scrape off the scales, remove the bones, and cut the fish into pieces or slices. Put the fish in cooking wine for about half an hour to remove the fishy smell.

3. Clean the tomatoes, then cut the tomatoes into pieces, add cooking oil to the pot, wait for the oil to be hot, add green onions, ginger and garlic and stir-fry until fragrant, then add the tomato pieces and stir-fry, add an appropriate amount of salt and pepper water, and continue to stir-fry for 5-10 minutes until it becomes paste.

4. Take out the fishy fish and clean it, add it to the tomato paste you just fried, add an appropriate amount of peppercorn water in front of the forest, and continue to stir-fry. (Don't put too much water, put too much water in the picture below).

5. With the above steps, continue to steam the fish in the pot for 10-15 minutes until the fish is edible, during which time other condiments can be added to the flavor, such as teriyaki sauce.

6. When the fish in the pot is fully cooked and stewed, it can be taken out of the pot, and when it comes out of the pot, sprinkle some white sesame seeds or chopped green onion leaves in the pot.