How to make tamolium, how to make tama fish?

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. <>

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.

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.

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. The main ingredient is a number of tama fish. Common accessories include green onions, ginger, garlic, soy sauce, liquor, salt, sugar, star anise, bay leaves, etc. The dosage can be based on individual taste.

2. First of all, clean the fish. Due to its own characteristics, the sides of the body are not symmetrical. To be dealt with separately. The side of the fish's eyes is scaled off, and the bottom side is descaled of black impurities. At the same time, other impurities and foreign substances are removed.

3. After handling the clean, gently put a flower knife on the side of the fish's eyes, and marinate it for about half an hour with green onions, ginger, garlic and white wine, so that it can be deeply flavored and make the fish fishy and fresh. At the same time, add the remaining green onions, ginger, garlic, star anise, bay leaves, sugar, salt, white vinegar and other water and some starch to make a bowl of juice for later use.

4. When ready, light the fire to make a pot. Pour in the cooking oil, wait for the oil temperature to rise, put the tama fish into the fry until golden brown and take out, drain the oil with a hood, and put it on a plate. Leave some base oil in the pot, pour the juice into the bowl, stir-fry quickly over high heat, take it out after stir-frying, and pour it on the Shan's potato fish.

You can sprinkle some coriander and carrot kernels to improve the quality.

1. Raw materials: fresh sole, steamed fish soy sauce, green onion, ginger, cooking wine.

2. Fresh sole, tear off the skin on both sides, put green onion and ginger, and steam in cooking wine.

3. Pour the steamed sole with steamed fish soy sauce. Sprinkle the fish with shredded green onion and ginger.

4. Heat the oil and pour it over the steamed sole.

5. Steamed fresh eyefish.

Detailed preparation of sauce mema:Ingredients: Fish larvae, green pepper, red pepper, yellow pepper.

Prepare the seasoning: cooking wine, salt, Korean chili paste, ginger slices, salad oil, sugar.

1. Thaw and clean the fish larvae, and peel off the outer skin;

2. Cut the middle to take out the internal organs, take out the long hard shell on the back, fry the eyes in the water and squeeze out the ink and the hard part in the middle;

3. Add water and ginger slices to the pot and boil, rinse the foil larvae with cold water and cut them into thin slices;

4. Cut the bell pepper into small pieces, and stir-fry the bell pepper in the oil pan first;

5. Put in the fish slices, add cooking wine, salt, sugar, and Korean chili sauce in turn and stir-fry evenly, you can add some water, in fact, it is best to stir-fry the chili sauce first;

6. Stir-fry for a few minutes, serve on a plate.