How to make the fragrance of mekong sauce, and how to make mekong fish generally delicious?

Ingredients. 6 mackerel.

Seasoning. Salt.

1 2 teaspoons. Scallions. 1 paragraph.

Ginger. 1 piece. Garlic. 3 petals.

Peppers (red, pointed, dry) 3 pcs. Water.

Amount. Coriander.

1 root. Chive.

1 root. Yellow sauce.

1 teaspoon. Cooking oil.

2 tablespoons. The practice of boiling fresh mackerel lamb.

1.Fresh mackerel is gutted with gills and internal organs, and the blood attached to the backbone is cleaned and drained.

2.Slice ginger and garlic, cut green onion and chili pepper into sections, put cooking oil in another pot, stir-fry chives, ginger, garlic and dried red pepper.

3.Add 1 teaspoon of the nightmso and sauté until fragrant.

4.Put the fish in a pot, add the hot water that has not covered the fish and bring to a boil, and cook in the cooking wine.

5.Reduce the heat to a simmer and season with salt when the soup is halfway through.

6.Simmer until the soup is almost exhausted, sprinkle with green onion and coriander.

Cooking skills. 1. If you want the fish not to be fishy, in addition to the plug and internal organs, the blood in the spine must be completely removed;

2. Drain the water thoroughly before the fish is put into the pot, and it is better to treat it with a dry towel or kitchen paper;

4. Leave more fish soup and stay less according to personal preference, personal feeling is to leave more soup, and the fish is more delicious to eat in fish soup.

Ingredients: 250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to the clean wok, after the oil is hot, add three tablespoons of watercress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large pot with the fish. So that the fragrant boiled fish is good.

Steamed and boiled can be served, but I prefer grilled fish

Mekong fish can be made into grilled sail brother fish, which is suitable for the taste of the general public and has a delicious taste. The steps to make mekong grilled fish are as follows:

1. Prepare ingredients: 1 mekong fish, 100 grams of bean skin, 3 potatoes, 1 onion, 100 grams of enoki mushrooms, 50 grams of peanuts, 40 grams of green peppers, 20 grams of dried red peppers, appropriate amount of bean paste, appropriate amount of Sichuan pepper, appropriate amount of pepper noodles, appropriate amount of Sichuan pepper powder, appropriate amount of Lao Gan Ma;

2. Wash the mekong, change the flower knife, marinate with cooking wine, ginger slices, salt, Sichuan pepper powder for 2 hours;

3. Wash the potatoes and cut them into pieces, then cut the bean skin into strips and set aside for later use;

4. Put the marinated fish into the oven, bake at 210 degrees for 30 minutes, then turn off the heat and bake for 5 minutes;

5. Add an appropriate amount of oil to the pot, pour garlic, bean paste, dried chili, chili noodles and Sichuan pepper into the pot and fry until fragrant, then add potatoes and stir-fry for 2 minutes;

6. Add onions, bean skins, green peppers, and enoki mushrooms to the pot, fry until they are ripe, pour them into the baking tray of grilled fish, cover all the fish, and then put them in the oven for 8 minutes, that is, the mekong fish grilled fish is completed.