How do you make a good looking and delicious pine needlefish?

The delicious pine needlefish is ready, have you learned?

Hello, there is a fish like pine needle fish, but I haven't heard of the dish of pine needle fish, the dish of squirrel fish is very similar to the ** you sent, I think you should be talking about squirrel fish.

Squirrel Guiyu (from Encyclopedia).

Squirrel Guiyu, also known as squirrel mandarin fish, is a traditional dish in Subang cuisine made with mandarin fish (or osmanthus fish) as the main ingredient.

There are several ways to prepare this dish.

Here's one way to do it:

Ingredients: Cinnamon fish, dried starch, tomato paste, fresh soup, sugar, vinegar, cooking wine, salt, minced garlic, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil.

Steps:1Wash the osmanthus or mandarin fish, remove the scales, remove the gills and remove the internal organs.

2.Cut off the head of the fish and cut the fish from the belly along the bone slices in two to remove the bones. Fish tails do not need to be sliced.

3.Put the skin of the meat you switched on one side and use a knife to make a diamond shape on the meat to the depths of the skin.

4.Evenly coat the fish with salt and cooking wine and coat with dry starch. Shake off any excess powder.

5.When the oil temperature reaches 80%, lift the fish, pour the hot oil over the meat and write it down, then put it in the oil pan to set.

6.Put the fish head in a pan of oil and press the fish head to set the chin.

7.The head and body of the fish should be put on a plate, and the head and tail of the fish should be cocked.

8.Tomato paste, soup, sugar, wine, vinegar, soy sauce, wet starch sauce.

9.There is little oil in the pot, the green onion is simmered until fragrant, add minced garlic, diced bamboo shoots, diced mushrooms, shrimp and peas, boil until the soup is thick and poured sesame oil, pour it on the fish, and remove from the pot.

The above is the practice of squirrel fish, I hope it can help you!

<>1) Remove the scales, gutt, clean the mandarin fish, and cut a knife on each side of the fish's back.

2) Spread a layer of pine needles on the bottom of the plate, slice the green onion and ginger and stuff it into the fish maw, put the fish on top of the pine needles, and spread a layer of pine needles on top of the fish. If there are any extra pine needles, cut them into thin pieces and stuff them into the fish belly.

3) Put the fish plate in a pot of boiling water and steam for 20 minutes. Take out the plate and remove the pine needles on the fish and the plate, as well as the green onion and ginger in the belly. Then cut some green onions, shredded ginger and sprinkle them on the fish, sprinkle some fine salt powder.

4) Put an appropriate amount of oil in a wok (whichever can pour the fish) and heat it. Put soy sauce, cooking wine, and sugar in a bowl, stir into juice, and then pour hot oil into the oil. Pour the sauce over the fish and serve. If you have coriander, sprinkle a few slices on the fish.

Pine needles have a unique fragrance and contain pine needle essential oil, which is rich in unsaturated fatty acids, which can reduce blood lipids, cholesterol, and blood viscosity, thereby lowering blood pressure. Pine needle-grade fish is more suitable for the elderly and people with high blood pressure.

Beautiful and delicious pine branch fish.

Method: 1. Slaughter and remove the scales of 1 grass carp.

2. Take the net fish meat for later use, first oblique the blade into thin slices, deep to the fish skin, about 5 knives and then cut off.

3. Then cut it into thin strips with a straight knife, and cut it deep into the skin of the fish.

4. Marinate the processed fillet group with salt, pepper and cooking wine for a while.

5. Wipe off the water and evenly coat it with dry starch, making sure that each thin strip is full.

6. Put oil in a pan, boil until about 6-7 is hot, add fish fillets and fry them.

7. Remove after setting, wait for the oil temperature to rise and fry again until golden brown and crispy.

8. Drain the oil and set aside.

9. Put 1 tablespoon of oil in a pot, pour in the tomato paste and stir well, add sugar, light soy sauce and salt, add an appropriate amount of water, add water starch after the soup boils, and cook until thick.

10. Garnish with green leaves and pour the soup over the fish.

Ingredients for pine needle fish: 1 grass carp, salt, pepper, cooking wine, dry starch, cooking oil, tomato paste, sugar, light soy sauce, water starch.

Method. 1. Slaughter the grass carp to remove the scales and internal organs, take the net fish meat for later use, first oblique blade into thin slices, deep to the skin of the fish, about 5 knives and then cut off.

2. Then cut the fish into thin strips with a straight knife, cut the fish skin as deep as possible, and marinate the processed fish fillets with salt, pepper and cooking wine for a while.

3. Wipe off the water and evenly coat it with dry starch, making sure that each thin strip is full.

4. Put oil in the pot, boil until about 70% hot, add the fish fillets and fry it. After setting, remove and fry again until the oil temperature rises until golden brown and crispy.

5. Drain the oil and set aside, put 1 tablespoon of oil in the pot, pour in the tomato paste and stir well, add sugar, light soy sauce and salt, add an appropriate amount of water, add water starch after the soup boils, and cook until thick.

6. Garnish with green leaves and pour the soup over the fish.

First slaughter the grass carp to remove the scales, take the net fish meat for later use, use an oblique blade into a thin slice, deep and deep to the fish skin, cut off after about 5 knives, and then cut into thin strips with a straight knife, do not cut off the fish skin deeply, and then marinate the cut fish fillet with salt, pepper and cooking wine for a while, wipe off the water, evenly covered with dry starch, be sure to wrap each thin strip full, put oil in the pot, burn until about 6-7 into heat, put the fish fillet into a fried shape and then take it out, wait for the oil temperature to rise and fry again, until golden and crispy, drain the oil and set aside. Put 1 tablespoon of oil in a pot, pour in the tomato sauce and stir well, add sugar, light soy sauce and salt, add an appropriate amount of water, add water starch after the soup boils, burn until thick, and then decorate with green leaves, pour the soup over the fish.

Remove the salmon scales, guts, wash it, and slice a knife on the back of the fish.

This allows the seasoning to penetrate better into the fish. Put the salmon in a plate lined with pine needles, stuff the green onion and ginger slices into the fish belly, so that you can remove the fishy smell of the fish, and then spread a layer of pine needles on the fish, if there are remaining pine needles, you can cut them into small pieces and stuff them into the fish belly, so that the pine needles.

The aroma and juice can be fully integrated into the fish.

Put the pine needles in a boiling pot and steam over low heat for about 20 minutes, then remove the fish and remove the pine needles from the fish.

and green onions, ginger. Re-chop some shredded green onions and ginger, spread them on the fish, put vegetable oil in the wok, put them out when the oil is hot, and pour them evenly over the green onions, ginger and fish.

For the dish you said, it is a unique dish of our Liaoning people, this kind of dish, correspondingly, for Hunan people also like to eat, because at this time you need to use a good steamer, and then the fish is scaled and offal, with pepper water, about half an hour after the development of various methods, so that the fish is split in half, and then the pine needles picked on the mountain are cleaned and steamed in the pot for about 10 minutes, and then the fish is placed on the pine needles and sprinkled with various green onions, ginger and garlic. Shallot and so on, after the seasoning is adjusted, then put it in the big pot and steam it for 30 minutes on high heat, so that the fragrant pine needlefish can be out of the pot.

Preparation of squirrel osmanthus [Raw materials] 200 grams of osmanthus 2 grams of cooking wine 2 grams of pine nuts 10 grams of pepper A little tomato sauce 10 grams of vegetable oil 500 grams of wet starch 40 grams (actual consumption of 50 grams) Appropriate amount of salt Vinegar 15 grams 1 Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the fish head, spread it out, and pat it flat. Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a backbone at the tail for about 1 rain. After the fish is deboned, spread out with the skin facing down, cut it into a flower knife with an oblique knife, the knife is as deep as 4 5 of the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the knife.

2 Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and coat well. 3 Put the wok on the fire, pour in the vegetable oil after heating, heat the oil to 70%, dip the osmanthus fish in a little starch, put it in the oil pan and fry it for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry it, fry it until it is golden brown, put the side with the flower knife side up in the fish plate, and put the fish head on it. 4 Put the pine nuts in a pan of oil, remove them when they are cooked, and put them in a small bowl.

5 Leave a little oil in the wok, put a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push well, pour it on the fish out of the pot, and sprinkle with pine nuts.

Pine needlefish method:

1. Remove the scales and wash the grass carp, cut the oblique blade into thin slices, and then cut it into thin strips with a straight knife.

2. Marinate the fish fillets with salt, pepper and cooking wine for 10 minutes, wipe dry, and evenly coat with dry starch.

3. Heat the oil in the pot until it is about 6-7 hot, put in the fish fillets and fry them, remove them after setting, and fry them again until the oil temperature rises until they are golden and crispy.

4. Put 1 tablespoon of oil in a pot, pour in tomato sauce and stir well, add sugar, light soy sauce, salt and an appropriate amount of water, add water starch after boiling, and cook until thick.

5. Garnish with green leaves, pour the soup over the fish and serve.

First of all, wash the fish and remove the scales, remove the viscera of the fish head, cut off the fish bones, open two pieces from the stomach along the fish bones, the fish tail does not need to be opened, and then put the fish skin down on one side, use a knife to draw a diamond shape on the fish meat, deep to the fish skin, the meat is evenly smeared with salt and cooking wine, wrapped in starch, and then the oil temperature is eighty, lift the fish, pour the hot oil on the meat, and put it into the oil pan to set, then the fish head is put into the oil pot to set, take out the fish head and put the fish body on the plate, the fish head and tail should be cocked, followed by tomato sauce, fresh soup, sugar, wine, vinegar, soy sauce, Wet starch to adjust the sauce, finally the pot with less oil, green onion simmer until fragrant, add minced garlic, diced bamboo shoots, diced mushrooms, shrimp, peas, boil until the soup is thick and pour sesame oil, pour on the fish, and finish.

Nice and delicious pine needle fish method:

1. Slaughter the grass carp and remove the scales, and take the net fish meat for later use.

2. First oblique the blade into a thin slice, deep to the fish skin, about 5 knives and then cut off.

Then cut it into thin strips with a straight knife, and cut it deep into the skin.

3. The processed fish is marinated in salt, pepper and cooking wine for a while, wiped dry, evenly covered with dry starch, and each thin strip must be wrapped.

4. Put oil in the pot, boil until about 6-7 is hot, put in the fish fillet and fry it to shape it, remove it, wait for the oil temperature to rise and fry it again, until golden brown and crispy, drain the oil and set aside.

5. Put a spoonful of oil in a pot, pour in the tomato sauce and stir well, add sugar, light soy sauce and salt, add an appropriate amount of water, add water starch after the soup boils, and cook until thick.

6. Garnish with green leaves and pour the soup over the fish.

How do you make a good-looking and delicious pine needlefish? Process the real fish, wash it and put it in a basin, add an appropriate amount of edible salt, and marinate the cooking wine. Add an appropriate amount of water, flour, salt, and egg liquid to the bowl, stir well, add a little oil to the pot and heat it, put the steamed fish into the bowl, scrape the bones, and put it in the pot.

Fry until browned. Put water in the pot, nothing more. Put cooking wine, ginger slices, star anise.

Rock candy. Dried chili peppers. Salt.

Light soy sauce. Vinegar vinegar. Rock candy.

Bring to a boil over high heat before serving. How many first points? In this way, the delicious and beautiful pine nut fish is ready. Collect the juice.

Here's how:

Ingredients: 500g pomfret, salt, sugar, green onion, ginger, cooking wine, cooking oil, sweet wine, vinegar, star anise, ginger ale, chopped seaweed, white sesame seeds.

Production method: Step 1, remove the head and internal organs of the pomfret and clean it, add salt, green onion, ginger, cooking wine, soy sauce and marinate to taste. After 20 minutes, pour an appropriate amount of water into the pot, boil the water over high heat, put in the marinated pomfret and steam for 8 minutes, then take it out, let it cool, and set aside.

Step 2: After steaming and cooling, remove the flesh of the pomfret and carefully select it so that it does not mix with the bones. Then the fish meat is removed, torn into small pieces, and set aside.

Step 3: Pour an appropriate amount of oil into the pot, raise the temperature of the oil to 5 over high heat, add the torn fish pieces, turn to medium heat and stir-fry.

Step 4: When the fish begins to dry and no longer sticks to the pan, add a little ginger juice, sweet wine, vinegar, and star anise to continue to stir-fry until the fish floss is completely dry, take out the large pieces of star anise, add chopped seaweed and white sesame seeds and continue to stir-fry evenly, and remove from the pot.

Precautions. 1. Pick the fish bones cleanly: The most taboo thing about making fish floss is that there are fish bones mixed with the fish meat, which will be very troublesome to eat. You can take out the fish when it is half dry, and then the fish and bones will naturally separate, and it will be easier to pick them out.

2. Add seasoning after frying the dried fish: the fish will be sticky when it is just steamed, so it will be easier to fry it in a non-stick pan. When the fish is no longer sticky, add seasonings such as sweet wine to make the fried fish floss more flavorful and less likely to stick to the pan.

Wash and slice the salmon.

Slice the lemon and spread on a plate.

Spread the sliced salmon on top of the lemon.

Then spread lemon on the salmon and marinate for ten minutes to remove the fishy smell, when I made it, the lemon was a little too much, the fish was a little sour, and the mothers could put less when they made it.

Put the salmon in the pot and steam for 15 to 20 minutes, put two slices of lemon when steaming, but remember to take it out after five minutes, the fish will be a little sour after a long lemon steaming time.

Take a portion of salmon and puree it with a variety of vegetables.

The outer part of the socks is mashed with a grinding bowl, and it is not too broken without grinding.

Pour it into the pot and stir-fry over low heat, and stir-fry over low heat.

When the salmon is fluffy, pour it into a grinding bowl and grind it again, and when grinding, you find that the fish is not particularly dry.

Pour it into a non-stick pan and stir-fry again, be sure to simmer until the fish is dry.

Preparation of salmon floss.

Ingredients: 1 kg of chilled fresh or pure fresh salmon, half a spoon of salt, 1 spoon of sugar, 2 spoons of cooking wine, 1 spoon of soy sauce, a little walnut oil, a little shredded green onion and ginger.

1. Cut the salmon into small pieces, remove the skin and thorny parts, mix the fishy shredded green onion and ginger and cooking wine and steam for 5 minutes.

2. Pour out the water from the steamed salmon, and at the same time break it with chopsticks and pick out the ginger and green onions.

3. Put the walnut oil low into the pot, pour in the salmon and stir-fry, because the meat is wet, be sure to stir-fry quickly over low heat.

4. Add seasoned salt, sugar and soy sauce and stir-fry for 20 minutes.

Salmon fish floss is rich in vitamin C, vitamin D and other vitamins, rich in minerals, such as calcium, iron, zinc, magnesium, phosphorus, etc., is a good supplement to the body needs of various nutrients, is to relieve work pressure and some discomfort of the body, salmon for stroke, diabetes is a good auxiliary role. The cod liver oil and vitamins contained in it are very good for teenagers who are growing and developing, which can enhance Li Hu's body immunity and promote brain development. Salmon floss can also be eaten directly as a snack to supplement nutrients while eating.

Eating it regularly is effective in reducing the incidence of high blood pressure, cholesterol and heart disease.