How to make Jiangtuan fish delicious and steamed

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.

We use red sour soup here, and cook it directly with raw fish.

Steamed river balls, tender and delicious, even the soup is reluctant to let go.

Steamed river balls. Yesterday I wanted to make a peacock open-screen fish. However, due to the problem of knife skills, it was not very good. Hesitant to pass it on one day? Let's pass it on, anyway, I did it myself. It's good to be happy. Let's send it to everyone for entertainment.

Ingredients: Jiangtuan, pickled ginger, two wattle strips, halal mushrooms, celery leaves, steamed fish soy sauce, salt, cooking wine, white pepper.

Steps: > Step 1, we remove the head and tail of the fish in the river ball. Clean the belly of the fish. Cut a knife edge every 2 meters and cut a little deeper. But don't cut off.

Step 2: Use water, cooking wine, ginger slices and a little to remove the fishy smell, put some salt, etc.

Step 3: Put the pickled peppers. and two wattles fried in oil.

Step 4: Add ginger slices to the bottom of the plate. Spread some rapeseed oil on the fish and set it up. Sculpt. The head of the fish is placed in front.

Step 5: Halal mushrooms are attached to the roots. Tear into thin strips. Such a radioactive pendulum from the head of the fish originally wanted to use this to make peacock feathers, but after steaming, there was no such effect.

Step 6: Put white pepper on the boiling water steamer and steam for 10 minutes.

Step 7: Drizzle the steamed fish soy sauce and turn off the heat and simmer for 5 minutes.

Step 8: Arrange the green and red peppers and celery leaves. Although it doesn't look like a peacock opening screen, the shape is still quite cute. Hahaha.

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 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 put in the tomatoes 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 fish with a good fishy smell 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, and the fish will be edible until the fish is edible, during which time other condiments can be added to the flavor, 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.