How to make braised official swallows? Braised pigeon swallow fish method

There are many ways to braise the official swallow, and different masters have their own experience, but when I do it, the selection of ingredients is more elegant, the most important thing is to hang the special broth, and then choose the best official swallow, and each guest uses 200 grams of water to send the official swallow is enough. How to hang the stock: Ingredients:

300 grams of high-grade Xuanwei ham, a male and female of old-fashioned chicken, a lake duck, and a pork knuckle. Seasoning: Sichuan peppercorn 20 grams Kaempfera 5 grams Licorice 5 grams Cumin 5 grams Tangerine peel 10 grams Cinnamon bark 15 grams Grass fruit 5 grams Cloves 5 grams Old ginger 10 grams Green onions 15 grams More than 5 years old 500 grams Wuliangye 2 taels put the raw materials into a stainless steel barrel, add cold water, increase about 2 liters after the raw materials, put the Wuliangye into it at the same time, boil over high heat, put in the old ginger and green onions, skim off the foam, roll until you can't smell the smell of wine and raw materials, put in other seasonings, put it on low heat and simmer, put in 200 grams of Huadiao after 1 hour, Cover tightly with a lid, adjust the fire to the surface of the water and there are tiny bubbles coming out, and then put the flower carving every 2 hours, add 100 grams each time, and after the last addition, stew for 3 hours and stew well.

The soup should be exuded, and then the impurities should be filtered through with gauze, and after cooling, the upper layer of frozen oil should be scraped off. Then bring the soup to a boil, add the beaten egg whites, and stir the soup while pouring in the egg whites, so that the egg whites will wrap around the cloudy matter in the soup, and when the egg whites are old, pick them up and discard. This gives you a clear broth.

Add bottom oil to the pot, boil until 5 is hot, add shredded green onion and ginger, stir out the fragrance, shovel out the green onion and ginger, add the broth, add a small amount of light soy sauce and dark soy sauce to change the color, add water starch (half sweet potato flour and half potato flour), and turn off the heat after the soup is thick. Pour the soup into Sheng Guanyan's container and serve.

<>2. Then hit the swallow fish with an oblique knife and cut it off from the middle.

3. Finely chop the green onion, ginger and garlic, and cut the chili pepper into sections.

4. Add soy sauce, vinegar, cooking wine, green onion, ginger, garlic, sugar, chili pepper and salt to the dish and stir well.

<>6. Then pour in the juice and water and simmer for 20 minutes.

7. Finally, the braised pigeon swallow fish is ready.

Production time.

30 minutes - 1 hour.

Number of diners. 1-2 people.

Label: salty and fragrant home-cooked food.

Introduction Swallow fish is a seawater fish, the meat is delicious, a big thorn, it is very convenient to eat, you don't have to worry about being stuck by the thorn, it is more suitable for the elderly and children to eat, today I made a braised braised fish.

Ingredients: 500g of swallowfish

Appropriate amount of oil, salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of vinegar, appropriate amount of cooking wine, appropriate amount of ginger Step 1: Cut the swallowfish along the abdomen, remove the contents of the abdomen and the gills of the head.

2. Prepare the flour.

3. Cut the fish into three sections, and stick them with flour separately.

4. Put oil in a pot and put the fish in the hot oil.

5. Fry until yellow on both sides.

6Prepare slices of green onion, ginger and garlic.

7. Cooking wine, vinegar, soy sauce, and sugar are adjusted in proportion according to the taste of the family.

8. Fry the fish and put the seasoning.

9. Cover and simmer for a while.

10Put 1000ml of water and an appropriate amount of salt and simmer.

11. The soup is stewed and sticky.

12 out of the pot.

Tip: Simmer for a longer period of time.

Braised swallow fish Ingredients:

Swallow fish, wine, green onion, garlic, chili lard, a little seasoning.

The production process. 1.Wash and cut the fish into cubes;

2.Put it in a hot oil pan and fry it until the skin is yellow and firm, then remove the fish.

3.Add cooked lard, shallots, garlic, chili peppers, and seasonings to the pot and stir-fry, then add the meat broth to boil, and put the fish in. Then simmer over low heat for about 10 minutes, and after seeing that the cooked juice of the fish is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces, and it is ready.