Tamafish practice, talounder practice

Step 1: Prepare the ingredients: Rinse the tama fish.

Step 2: Rub the tama fish from the tip of the fish's head with your hands, lift the black skin on its back, and then tear it off.

Step 3: The skin of the fish's abdomen is also torn off, then the internal organs and gills are removed, and rinsed well.

Step 4: Beat the eggs in a bowl and prepare the seasoning.

Step 5: Pour the egg wash into the fish plate, pull the tail of the fish so that the fish body is covered with egg wash, and then turn over to cover the egg wash. This step should not be omitted, and the fish coated with egg wash should be fried in a complete shape and without breaking the skin. It is suitable for a variety of fish frying methods.

Step 6: Heat the wok and put vegetable oil, when the oil temperature is 5 hot, slide in the tama fish, medium heat, fry the fish on both sides slightly yellow, turn on medium high heat and wait for the temperature in the pot to come up, immediately cook rice vinegar along the edge of the pot, cover the pot and simmer for 10 seconds This process is very important.

Step 7: Add the boiling water that has not been used in the ingredients, add star anise, Sichuan pepper, green onion, garlic, ginger, sugar, salt, soy sauce and cooking wine, change to medium heat after boiling, cover the pot and fire.

Step 8: If there is a little soup left, turn off the heat and serve.

Tear off the black skin, scrape off the scales on the white skin, remove the internal organs and gills, dip the egg liquid, fry it in the oil pan, put it out, put pepper, star anise, green onion, ginger and garlic in the oil and fry until fragrant, then put the fish yard well, put cooking wine, vinegar, hot water, boil the pot and then put some soy sauce, salt, sugar, cover and burn, and collect the juice.

This is just the basics, but you can also add other condiments such as chili, bean curd, pepper, tempeh, etc. according to your taste. In short, this fish is delicious no matter what.

Ingredients: 2 thama carp (flounder).

Ingredients for frying fish: 1 star anise.

1 egg (beaten).

Pork fat (pork belly is also OK) 6,7 slices.

Sauce: 1 tbsp light soy sauce.

1 tablespoon soy sauce.

2 2 tablespoons vinegar.

Sugar 3 teaspoons (teaspoons).

1/2 teaspoon of salt.

2 tablespoons steamed fish soy sauce.

1/2 teaspoon of ground white pepper.

Ingredients for boiling fish: a small piece of ginger.

1 slice of green onion 7,8 cloves of garlic.

Star anise: 1 pc.

Sichuan pepper 20 pieces.

2 bay leaves.

1 chives.

The practice of boiling the tama.

Wash the tama fish (you can let the fish stall owner solve it).

Fish with a flower knife, cut into 4 sections.

Slice the green onion and ginger into strips, and cut the garlic into thick slices.

Fatty meat slices. Finely chop the chives.

Beat the eggs. The front and back of the fish are coated with egg wash.

Put an appropriate amount of base oil in the pot, put in a star anise, fat slices, and fry over low heat to bring out the fragrance.

Fry the fish until golden brown over medium heat and mix the ingredients in the bowl.

Leave a little base oil in the pan (just fry the fish), add star anise, bay leaves, Sichuan pepper, fried fatty meat, and add green onions, ginger and garlic.

Stack the fried fish, cook it in a bowl of sauce, and add water to cover the fish.

Bring to a boil over high heat, simmer over low heat, and put away the soup.

Sprinkle in the chives and remove from the pan.

Materials:6 milkfish, 1 green onion, 3 to 5 slices of ginger, about 5 cloves of garlic, appropriate amount of sugar, 2 large ingredients, a small amount of salt, an appropriate amount of cooking wine, an appropriate amount of dark soy sauce, an appropriate amount of sweet noodle sauce, an appropriate amount of vinegar, an appropriate amount of flour, an appropriate amount of five-spice powder, an appropriate amount of steamed fish soy sauce, an appropriate amount of Sichuan pepper, an appropriate amount of white pepper, and 2 dried chili peppers.

Method:

1. Wash the fish, the sole should be peeled, dry the water, pat a thin patch, and put an appropriate amount of five-spice powder, salt and white pepper in the patch and mix thoroughly.

2. Fry the fish. Enlarge two petals of ingredients in a frying pan. (Tianjin is exquisite: fried sea fish enlarged material, fried river fish put pepper) is simply crispy and golden on both sides.

3. Adjust the bowl juice: vinegar, light soy sauce, steamed fish soy sauce, sugar, salt, noodle sauce, green onion, ginger and garlic, dried chili.

4. Boil fish. After the fish is fried, cook it in a bowl of juice, boil the fish over medium heat, and when it is almost cooked, turn to low heat and simmer the fish.

5. Collect the soup, out of the pot, with rice is the best.

Sole method.

Ingredients. Sole fish.

Ingredient. Shredded pork belly, winter bamboo shoots, rape heart.

Seasoning. Sweet noodle sauce, soy sauce, sugar, cooking wine, vinegar, peanut oil, green onion, ginger, garlic.

Method:1 Handle the sole, cut it with a diagonal knife and spread it with sweet pasta sauce.

3 In another pot, add green onions, ginger and garlic, stir-fry shredded pork until it changes color, add soy sauce and soup, seasoning, put in the fish to boil, simmer over low heat and put on a plate. Stir-fry bamboo shoots and rape and garnish with fish.

Peculiarity. The color is red and the sauce is fragrant.

How to make the tama fish:

Ingredients: tama fish (to taste), salt (to taste),Essence of chicken(appropriate amount), green onion (appropriate amount), ginger (appropriate amount), garlic (appropriate amount), Sichuan pepper (appropriate amount), large sauce (appropriate amount), dark soy sauce (appropriate amount), white wine (appropriate amount), vinegar (appropriate amount).White sugar(in small amounts).

1. Defrost and rinse.

2. Peel the skin and remove the head of the fish, the skin on both sides can be torn off but do not stain the fish, otherwise it is easy to scatter when fried, and the black place can be cut off from the fish head, if the small fish can be cut off.

3. Mix flour and five-spice powder.

Mix salt and black pepper on a plate (mine is clear, the dragon fruit color one on the left is the countertop).

4. Wrap the fish directly, fry it in a pan, turn it over medium heat for two minutes, turn it over low heat for one minute after turning it over for two minutes, turn it over, and fry it for another minute.

5. Serve on a plate. <>

Ingredients: two tama fish.

Excipients: appropriate amount of chives, appropriate amount of starch, appropriate amount of salt, appropriate amount of pepper, appropriate amount of edible oil, appropriate amount of sugar, appropriate amount of soy sauce.

Production steps: 1. Wash the tama fish after slaughtering, and use kitchen paper to absorb the moisture on the surface;

2. Sprinkle with salt and pepper and marinate for 15 minutes;

3. Put a little oil in the pot, heat the pan and put the tama fish in the cold oil for frying;

4. Fry until both sides turn golden brown, then add an appropriate amount of chives, salt and sugar to taste;

5. Add the water that has been pasted and cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 10 minutes;

6. Add an appropriate amount of soy sauce and pants for color matching;

7. Take out the noisy fish and put it on a plate;

8. Use starch to thicken the soup in the pot and pour it on the surface of the tama fish to eat.

Summary. One. Prepare the main ingredients:

600 grams of 2 tama fish, 1 egg to prepare auxiliary ingredients: 10 grams of green onions, 6 slices of ginger, 3 cloves of garlic, 2 star anise, more than 10 peppercorns, 4 spoons of rice vinegar, 2 spoons of cooking wine, 2 spoons of soy sauce, 10 grams of sugar, 4 grams of salt, vegetable oil.

One. Prepare the main ingredients: 2 tama fish 600 grams, 1 egg to prepare auxiliary ingredients:

10 grams of green onions, 6 slices of ginger, 3 cloves of garlic, 2 star anise, more than 10 peppercorns, 4 spoons of rice vinegar, 2 spoons of cooking wine, 2 spoons of soy sauce, 10 grams of sugar, 4 grams of salt, vegetable oil.

Two. The production process is as follows: Step 1:

Prepare the ingredients: Rinse the tama fish Step 2: Rub the tama fish with your hands from the tip of the fish's head, lift the black skin on the back, and then tear it off The third step:

The skin of the fish's abdomen is also torn off, then the internal organs and gills are removed, and the fish is rinsed and rinsedStep 4: The eggs are knocked into the bowl and beaten, and the seasoning is preparedStep 5: Pour the egg liquid into the fish plate, drag the fish tail, so that the fish body is covered with egg liquid, and then turn over and wrap the egg liquid.

Step 6: Heat the wok and put vegetable oil, when the oil temperature is 5 hot, slide into the tama fish, medium heat, fry the fish on both sides slightly yellow, turn on medium and high heat and wait for the temperature in the pot to come up, immediately cook rice vinegar along the side of the pot, cover the pot and simmer for 10 seconds Step 7: Add the boiling water that has not been used for the ingredients, put in star anise, Sichuan pepper, green onions, garlic segments, ginger slices, sugar, salt, soy sauce, cooking wine, change to medium heat after boiling, cover the pot lid and fire Step 8:

With a little soup left, turn off the heat and serve.

How to make the tama fish:Ingredients: 2 tama fish.

Excipients: appropriate amount of cooking oil, 3 grams of salt, 2 grams of pepper, 2 chives, a little starch, 1 teaspoon of seafood soy sauce, 2 grams of sugar.

Steps: 1. Slaughter and wash the tama fish.

2. Dry the surface moisture with kitchen paper.

3. Sprinkle with salt and pepper and marinate for 15 minutes.

4. Put a little oil in the pan and put the fish in the hot pan with cold oil.

5. Fry until one side is set and discolored, turn over and fry the other side.

6. Fry both sides of the digging brother and add chives, salt and sugar to taste.

7. Add about 250ml of boiling water, cover and simmer for about 10 minutes.

8. Finally, add a little seafood soy sauce to taste and adjust the color.

9. When there is little soup left, take out the fish and put it on a plate.

10. If the remaining soup is not thick enough, you can add a little bit of water starch to thicken it.

11. Pour the soup over the fish and enjoy.

Braised Tama Fish Method: Prepare a Tama Void Nian Fish, cut it into two sections, and prepare green onion and ginger. Prepare an appropriate amount of light soy sauce and 150ml of beer.

Beer, light soy sauce and water are mixed into a braised sauce. Prepare an egg and beat and spread the fish in the egg. Add a little oil and fry the fish until golden brown on both sides.

Add the braised sauce, green onions, ginger and garlic to a boil over high heat, simmer for 10 minutes on low heat to reduce the juice. <

Braised tarma fish method:

1. Prepare a tama fish, cut it into two sections, and prepare green onion and ginger.

2. Prepare an appropriate amount of light soy sauce and 150ml of beer.

3. Beer, light soy sauce and water are mixed into braised sauce.

4. Prepare an egg and beat it, and wipe the fish in the egg.

5. Add a little oil and fry the fish until golden brown on both sides.

6. Add the braised sauce, green onions, ginger and garlic to a boil over high heat, simmer for 10 minutes on low heat to reduce the juice.

1. Ingredients: 2 tama fish.

2. Auxiliary materials: edible oil, appropriate amount, salt, 3 grams, 2 grams of pepper, 2 chives, a little starch, 1 teaspoon of seafood soy sauce, 2 grams of sugar.

3. Jujube filial piety practice:

1) Slaughter and wash the tama fish.

2. Dry the surface moisture with kitchen paper.

3. Sprinkle with salt and pepper and marinate for 15 minutes.

4. Put a little oil in the pan and put the fish in the hot pan with cold oil.

5. Fry until one side is set and discolored, turn over and fry the other side.

6) Fry on both sides and add chives, salt and sugar to taste.

7) Add about 250ml of boiling water, cover and simmer for about 10 minutes.

8. Finally, add a little seafood soy sauce to taste and adjust the color.

9. When there is little soup left, take out the fish and put it on a plate.

10) If the remaining soup is not thick enough, you can add a little water starch to thicken the stool.

11. Pour the soup over the fish and enjoy.

1. Ingredients: tama fish (appropriate amount), salt (appropriate amount), chicken essence (appropriate amount), green onion (appropriate amount), ginger (appropriate amount), garlic (appropriate amount), Sichuan pepper (appropriate amount), large ingredients (appropriate amount), dark soy sauce (appropriate amount), white wine (small amount), vinegar (small amount), sugar (small amount).

2. Tama fish is a sea fish, all of which are frozen, so they should be thawed, and then the black side will be torn off with the skin after the ball, and the white side will be scraped off the scales, and then the debris in the head and stomach will be removed, washed and put away.

3. Prepare green onions, ginger and garlic, put an appropriate amount of soy sauce, a small amount of vinegar, a small amount of white wine, put Sichuan pepper, ingredients, sugar, put an appropriate amount of water, the ratio of water to seasoning is about 1:1; Dip the tama fish in flour and fry it in a pan, first frying the side with the skin to prevent the side without the skin from sticking to the pan.

4. Cut one side to golden brown and turn over the other side, after both sides are golden brown, hold it on the plate for later use, and put all the fish back in the pot when they are all built.

5. Introduce the seasoning prepared by Zhun Xinxin orange, and put in an appropriate amount of water, the amount of water is subject to the fish that will be covered with Tansong, and then cover the lid in a small pot to stew, and when the fish is cooked, you can order some sesame oil out of the pot.