How to make Jiangtuan fish delicious?

Jiang Tuan delicious practice.

1.A piece of fish in the river, gutted and washed.

2.Sliced, cooking wine, salt, pepper and salt, five-spice powder, green onion and ginger, light soy sauce and marinate for 40 minutes.

3.After marinating, remove the fish fillet and place it on a baking tray lined with tin foil.

4.Oven, barbecue stall or 200 degrees for half an hour, during the grilling of fish, prepare the dishes, garlic granules, garlic sprouts ready.

5.Slice the green bamboo shoots, wash and break the cauliflower, cut the shallots, wash the bean mouths, and slice the potatoes.

6.Pour oil into the pot, stir-fry the onions and garlic, pour in the shallots and potatoes and stir-fry.

7.Then pour in bean mouths, green bamboo shoots, cauliflower and other auxiliary vegetables, stir-fry for a while, and pour in a small packet of spicy hot sauce. Continue to stir-fry.

Ingredients: 1 white river ball;

Excipients: 1 green onion, 1 piece of ginger, appropriate amount of salt, 20 grams of flour, 20 ml of milk, 300 grams of tender tofu.

1. Remove the scales of the catfish, cut it into two pieces and cut it into small pieces, and chop the fish soup into small pieces.

2. Put the flour on the plate, and dip some flour on both sides of the fish, not too much.

3. This is a piece of fish that has been dipped in flour, just so that it is not easy to break when stewing fish.

4. Put the fish pieces in the pan with cold oil, fry them on both sides until they are slightly yellow, it doesn't matter if they are not cooked, just set the shape.

5. Stir-fry the chopped green onion and ginger slices over low heat, then add the fried fish pieces, no need to stir-fry.

6. Add enough hot water and simmer for half an hour.

7. Cut thick slices of tender tofu into a pot and stew until the tofu has small holes.

8. Take out the grease on the surface of the fish soup with a spoon, so that the fish soup is more refreshing.

9. Put milk in before coming out of the pot, which can make the fish soup taste better, the fish soup is milky white, similar to milk, and a stewed Jiangtuan fish is ready.

Ingredients: 1 fish group, appropriate amount of olive oil, 20 cloves of garlic, a little pickled ginger, a little pickled sea pepper, a little bean paste, an appropriate amount of shallots, 5 slices of ginger, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, 3 grams of salt.

1. Wash and remove the gills and internal organs, cut into large pieces, add cooking wine, ginger slices, green onions, a little salt, and marinate for 20 minutes.

2. Cut the pickled ginger and pepper and prepare the bean paste and garlic.

3. Pour the salad oil into the pan, and when the heat is 50 degrees Celsius, add the bean paste, soaked ginger juice and soaked chili pepper, and stir-fry until the aroma is released.

4. Pour in water, add garlic, light soy sauce, dark soy sauce, green onion and ginger slices and cook for about 10 minutes.

5. Add the ginger balls, bring to a boil over high heat, then switch to low heat for 5-9 minutes.

6. Turn off the heat and put on a plate.

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.

1. After the fish is cleaned, cut into slices, put salt, white pepper, cornstarch, sugar, beer, and ginger into the fish fillet, and grasp and pinch evenly.

2. Pour oil into the pot, add star anise, cinnamon, bay leaves, and millet pepper to stir-fry.

3. After the fragrance comes out, remove and discard, put the fish head, tail and fish bones into the pan and fry.

4. Then put the onion, ginger, garlic, and green onion into the pot and fry the fragrance, and then put the sauerkraut in and stir-fry.

5. Finally, pour in boiling water and hot pot base and boil for 5 minutes, then turn to low heat and cook for 5 minutes.

6. Put the marinated fish fillets into the pot and boil for two minutes.

7. The front button is such a nutritious and delicious Jiangtuan fish that can be eaten when it is served.