How to make the rice afraid of the production process of cinnamon fish

Steamed cinnamon fish. Ingredients: a cinnamon fish.

Excipients: Appropriate amount of green onion and ginger.

Seasoning: 4 tablespoons steamed fish soy sauce.

How to make:1Remove the scales, gills, and internal organs of the cinnamon fish, and clean it.

2.Make a deep cut on each side of the fish's back.

3.Put slices of green onion and ginger on the body and belly of the fish, put two chopsticks on the plate, and put the fish on the chopsticks.

4.Bring the water to a boil, then put the fish dish in a pot, cover and steam over high heat for 5-7 minutes.

5.A lot of soup will come out of the steamed fish plate, so don't throw the soup away.

6.Cut the green onion and ginger into thin strips and set aside.

7.Spread the shredded green onion and ginger on the steamed fish.

8.Bring the oil to a smoking, pour the hot oil over the green onion and ginger shreds, and then drizzle with steamed fish soy sauce.

Tips for making tender and delicious steamed fish:

1.The fish must be alive. The steamed fish made from fresh fish is fresh and tender.

2.Be sure to dispose of it cleanly. The gills and internal organs of the fish must be removed, the membrane in the belly of the fish must be removed, and the blood water must be cleaned, so that the fish can be effectively removed.

3.Scratch the knife on the back or body of the fish. It can be steamed in a short time to ensure the tenderness of the fish.

4.The fish should be placed on the chopsticks. Do not put the fish directly on the plate, but use chopsticks to stand on the plate, so that the fish can be fully heated up and down, and it can also ensure that the fish can be steamed in a short time to ensure the freshness and tenderness of the fish.

5.Steamed fish must be boiled before entering the pot, so that the steamed fish is tender.

6.The steaming time varies from 5 to 7 minutes, depending on the size of the fish. Do not exceed 7 minutes, the fish will be steamed and the taste will not be tender enough.

7.The soup from the steamed fish must be discarded, otherwise the fishy smell of the finished product will be relatively large.

Stinky mandarin fish ingredients: a fresh mandarin fish, appropriate amount of oil. Method: Fresh mandarin fish is marinated in light salt water at room temperature of about 25 days, and after six or seven days, the fish body will emit a smelly odor. It is then fried and then steamed, which is similar to the method of steaming fish.

Fresh mandarin fish is marinated in light salt water at room temperature of about 25 days, and after six or seven days, the fish body emits a foul but not smelly odor. It is then fried and then steamed, which is similar to the method of steaming fish.

1. Wash and drain the fresh cinnamon fish. Pull four knives on the back of the fish, insert the prepared ginger slices, and put two or three slices in the belly of the fish as well.

2. Insert the green onion segments.

3. Rub salt all over the body of the osmanthus fish and make a micro-spa.

4. Pour in the cooking wine and marinate for 10-15 minutes.

5. Prepare green onion rolls with a gap time. In this way, it is better to have the fragrance of green onions.

6. When the marinating time is up, put on the pot and steam. Bring the water to a boil over high heat, reduce the heat to medium-low and steam for 10 minutes.

7. When the time is up, take out the ginger slices, green onions and soup from the steamed fish.

8. Add steamed fish soy sauce, light soy sauce and cooking wine.

9. Heat the pan with cold oil and wait for the oil to be hot.

10. Put the prepared green onion rolls, drizzle with oil, and ......Serve, eat!

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Boiled cinnamon fish with pepper.

Ingredients: 1 cinnamon fish (weighing about 750 grams), 250 grams of winter melon.

Seasoning: 15 grams of salt, 10 grams of monosodium glutamate, 25 grams of chicken essence, cooking wine, lard, chicken fat, 3 grams of sugar, 50 grams of special shrimp soy sauce, 50 grams of dried chili peppers, 150 grams of fresh peppers, 15 grams of green onions, 15 grams of ginger slices, 250 grams of fresh soup, 5 grams of corn starch, 50 grams of salad oil.

How to make a special shrimp pump:

Put 4 kg of fresh soup in the pot, 1 kg of processed silver carp head, 500 grams of washed clams, 50 grams of dried shrimp, 250 grams of dark soy sauce, 500 grams of light soy sauce, 500 grams of Haitian soy sauce, 750 grams of green onions, 300 grams of coriander, 50 grams of onions, 100 grams of ginger, 50 grams of green peppers, red peppers, and green vegetables, 100 grams of cooking wine, boil over low heat for 30 minutes, season with 50 grams of chicken essence, monosodium glutamate, and pepper, and filter them out of the pot.

Production method: 1) Guiyu slaughter and clean, on both sides of the fish body respectively 1 cm deep, 5 cm long, 3 cm spacing of a word knife, with salt, monosodium glutamate, chicken essence, cooking wine, green onions, ginger slices marinated for 10 minutes, after marinating the surface of the cornstarch, sugar, 10 grams of salad oil after steaming on high heat for 8 minutes, take out for later use.

2) While steaming the fish, cut the winter melon into balls with a diameter of 3 cm, simmer in the hot soup for 8 minutes, take out and put on both sides of the fish, and drizzle with hot shrimp pump.

3) Put the remaining salad oil, lard and chicken fat in the pot, and when it is hot, add dried chili peppers and fresh peppers and fry them over low heat for 2-3 minutes, then pour them on the fish.

Characteristics: Rich fragrance and strong spicy flavor.

Ingredients: 1 cinnamon fish.

1 handful of golden tip mushrooms.

2 to 3 pieces of southern tofu.

3 shiitake mushrooms with food.

3 slices of ginger with food.

A pinch of rice wine. A little chanrais.

Recipe preparation: 1Remove the internal organs of the fish and cut the oblique knife edge, pour cooking wine, and turn the fish body regularly when cleaning other materialsPrepare various ingredients: golden tip mushrooms, shiitake mushrooms, coriander, southern tofu, ginger slices.

3.Heat the pan with oil, first put the ginger slices and fry the fish until slightly golden brown, and sprinkle the golden tip mushrooms into the pan without turning off the heat and sprinkle 3 to 4 bowls of water.

4.Cover with a fire for 10 minutes, then turn to a simmer for 15 minutes, add tofu cubes, cover for 3 minutes, add a little salt, pepper, sprinkle with coriander and serve.