How to eat yellow ancient fish, how to make braised yellow sand ancient fish

Pickled pepper yellow bone fish raw materials: yellow bone fish, pickled pepper, a little purple tree, ginger, garlic 2 seasonings: oil, salt, soy sauce, cooking wine 1

Remove the internal organs of the yellow bone fish, add salt and cooking wine and marinate for 30 minutes. 2.Cut the pickled pepper into small pieces, cut the ginger into thin slices, and peel the garlic to remove the whole grain.

3.Bring the oil to a boil in a pot, add pickled peppers, garlic granules, ginger slices, purple trees, and a little salt to stir until fragrantThen pour in the yellow bone fish and stir-fry for a while, pour some cooking wine, wait for a little sticky pan, keep pouring a little water, stuff for 15 minutes, add an appropriate amount of soy sauce to start the pot.

Let's talk about how to do it.

Tomato and yellow bone fish soup is not only nutritious, but also can strengthen the stomach and eliminate food from the perspective of traditional Chinese medicine.

Tomato, also known as tomato, is slightly cold and sweet and sour, and has the function of strengthening the stomach and helping digestion, such as "Luchuan Materia Medica" said that it can: "Shengjin quenches thirst, strengthens the stomach and eliminates appetite, cures thirst, and loses appetite." Modern nutrition believes that it is rich in lycopin and vitamins A and C, which has the effect of increasing stomach acid and helping digestion.

Yellow bone fish is famous.

River fresh, its meat is tender and the bones are fine, the sex is flat, the taste is sweet and salty, it has the effect of strengthening the spleen and tonifying the body, and it complements each other when combined into a soup.

Ingredients: 2 tomatoes (about 200 grams), 500 grams of yellow bone fish, 3 slices of ginger.

Preparation: Wash the tomatoes and cut into 6 slices;Slaughter and wash the yellow bone fish, fry it slightly until it is slightly yellow, and scoop it up. Add 750ml of water (about 6 bowls of water) and ginger to the wok, add the yellow bone fish after boiling, change to a simmer for about 10 minutes, then add tomatoes and roll for about 10 minutes, add an appropriate amount of salt and raw oil, and add a little sugar if you feel sour after tasting.

It can be used for 3 or 4 people.

Yellow croaker in spicy sauce.

Ingredients: Yellow croaker, green onions, mushrooms.

Operation: Remove the bones of the yellow fish, marinate it with salt, cook it with the spicy sauce that has been boiled, put the green onion and mushroom at the bottom, put it on the plate and fry it in oil, this dish is salty and fresh, fragrant, spicy, and the fish taste is fresh and tender.

1.Cut into money slices and steam them with soy sauce with fine light soy sauce, tempeh and garlic.

2.Cut into two pieces and cook the yellow bone fish for tom yum.

3.The fish is slightly fried and fragrant, served with thick soup, fire belly, and sauerkraut, and served with the stove and pot.

4.Cut one into three sections, fry to slightly reduce moisture, stir-fry a large amount of garlic, ginger slices, green onions in a clay pot and spread the fish, fresh soy sauce, oyster sauce, salt, sugar, pepper, sesame oil ......Stew!When the juice is collected and the aroma is fragrant, add chopped green onion and coriander to the whole pot.

The practice of Huangshagu.

1.After washing the fish, marinate it in cooking wine, salt, ginger for a few minutes.

2.Wash the ingredients and cut them into sections.

3.After the pot is washed and wiped clean, pour oil, after it is red, add star anise, cinnamon, ginger, garlic and pepper and stir-fry, then put the fish in, shake the pot, gently turn it over, put salt, pour beer, add water, cover the fish body, enlarge the garlic leaves, cover the pot and cook for 8 minutes (do not remove the lid halfway), open the lid, put monosodium glutamate, put pepper.

4.Okay, put the boiled fish on a plate!

Preparation:

1.Wash the sand fish, absorb the water with a cleaning cloth, put it on a plate, add 5 grams of green onions, 5 grams of ginger slices, 15 grams of soy sauce, 5 grams of Shao wine, and soak for 2 minutes.

2.Put the pot on a high fire, scoop in peanut oil, cook until it is six or seven hot, put the fish in and fry for about 2 minutes, until the fish surface is golden brown, remove and drain the oil. The original pot is still on the fire, scoop in the cooked lard and heat it, add 5 grams of green onions, 5 grams of ginger slices and fry until fragrant, put in the sand fish, add 20 grams of Shao wine, 60 grams of soy sauce, 500 grams of refined salt, sugar, sugar and water, and cover the pot.

After the fire is boiling, then turn to low heat and simmer for about 10 minutes, use the heat to collect the thick soup, cook in balsamic vinegar, and pour in sesame oil.

Process critical. Stir-fried sugar color is the gist of whether the dish is red and bright, whether the taste is fresh and fragrant, and the fried sugar color should pay attention to less oil, less fire, put cooking wine, and point boiling water, these four points are complete, the sugar color is red and bright, and the taste is sweet but not bitter.

Flavor characteristics. 1.Shaguang fish is a local famous product of Lianyungang, and the resources are quite abundant. The fish inhabits brackish water near shore in shallow waters or at the mouth of estuaries of the sea.

The head is large, the scales are thin, and the tip of the caudal fin is trapezoidal. There is a local folk song: "The sand light boils fresh soup in the first month, the sand light is soft in February, the sand light fills the wall in March, the sand light is dry in April, and the sun returns to the sun in May."

October Shaguang Race Sheep Soup". It vividly describes the growth law and market season of sand light fish. Autumn is the fattest season for sand fish, and every household is vying to make it.

There are many methods such as braised soup, dry braised braised soup, braised soup, stir-fried, stewed, and souped. Braised sand fish is a popular local delicacy!

Ingredients: Ingredients.

1000g of yellow croaker

Excipients garlic. 80 g salt.

3 2 teaspoons.

10g ginger, 2 tablespoons of rice wine.

2 teaspoons sugar.

1 tablespoon light soy sauce.

Appropriate amount of green onions. Step 1Wash the yellow croaker after removing the gills and internal organs, and control the moisture.

2.Slice the ginger.

3.Remove from the frying pan, add the garlic cloves and stir-fry over low heat, and the surface is golden brown.

4.Leave the bottom oil in the pot, boil until 7 is hot, put in the Ga fish and fry it slightly.

5.Add garlic cloves and ginger and cook rice wine along the sides of the pot.

6.Add light soy sauce.

7.Add salt, sugar and an appropriate amount of water to a boil over high heat, turn to medium heat and simmer until the soup in the pot is thick.

8.Once served, sprinkle in the chopped green onions.

Tip 1Yellow croaker skin is thin and tender, so don't fry it in the pan for too long to avoid the fish getting old.

2.Finally, sprinkle with chopped green onions for a more fragrant finish.

How to cook wild yellow croaker:

1. Prepare the raw materials, put the fish on the knife flower, evenly spread the salt, and salt for 15 minutes.

2. Chop part of the green onion, and some of the green onions are left three inches long, cut the garlic into thick slices, and cut the ginger into slices.

3. Heat the pot, add the oil, put the ginger slices, and fry the fish in the pan.

4. After frying both sides, first add garlic and chili pepper to fry until fragrant, and then add green onions to fry until fragrant.

5. Put the stock in the pot, add the dark soy sauce, cooking wine, sugar, oyster sauce and tomato paste.

6. When cooking, pour the soup over the fish with a spoon. Cover the lid and burn for a while.

7. Prepare the water starch and wait for the soup in the pot to be low. Pick up the green onion from the pot, add pepper, add water starch to thicken the thickening, then use a spoon to pour the fish, and finally put a spoonful of balsamic vinegar when it comes out of the pot.

1.After the fish is dissected and washed, the moisture is controlled to dry.

2.Pour oil into a frying pan, put the fish in the pan when the oil is hot, and fry on both sides over medium heat until browned, basically 2-3 minutes on each side.

3.Don't be in a hurry when frying, otherwise the skin of the fish will easily break. Shake the pot from time to time, and when the fish can move by itself when shaking the pot, you can turn it over.

4.Pour oil into a wok, stir-fry ginger, garlic, star anise, Sichuan peppercorns, and dried chili peppers until fragrant.

5.Put the previously fried fish into the pot, pour in light soy sauce, cooking wine, salt and sugar, add half a bowl of water, bring to a boil over high heat, turn to low heat, and simmer for 20 minutes.

What to do with the yellow croaker that I bought.

First of all, wash the yellow croaker, scrape the scales, then use a pair of chopsticks to remove some of the internal organs and intestines, and then wash its head with water.

You also have to remove some of the black membrane from the inside of its mouth, because it is very bitter.

If you buy frozen yellow croaker, you should thaw it before buying it, let it sit for a few hours, about a morning, and then start cleaning the belly and scales. When taking out its internal organs, don't break its fish gall bladder, it will also be very bitter.