How to make baby fish Hunan vegetables 30

It is generally made of chopped peppers. and dry pans.

First of all, the ingredients are a baby fish, cooked lard, cooking wine, white sugar, starch, ginger, onions, garlic, seasonings, salt, soy sauce, monosodium glutamate, baby fish meat is fresh and tender, especially the layer of skin, it tastes like a soft-shelled turtle shell, the layer of collagen is more rich, well, let's see how to do it next, first of all, knock the baby fish unconscious, don't bleed, why not bleed because it can retain its umami, and throw the fish into it by boiling water in another pot, because there is a layer of mucus outside the baby fish, fix the mucus with boiling water and scrape it off with a knife. After scraping off, remove the internal organs, and chop the fish into pieces of consistent size.

After the oil temperature is five or six percent, the fish pieces are fried, and the fish is fried until golden brown, and then the oil is drained, and then the appropriate amount of lard is added to the pot, and the green onions, ginger and garlic are fried until fragrant, and the fish pieces are stir-fried a few times, add cooking wine, soy sauce, salt, sugar, and an appropriate amount of water, be sure to overflow the fish, the water is just right, if there is too much water, it will take a long time to burn, if you want to do a good job of this dish, you need to cook it for a longer time of about 30 minutes, so that the taste is very smooth and tender. Then turn to low heat, which is a stage that most cooking dishes have.

Teach you a method of cordyceps steamed baby fish, this dish is very suitable for winter consumption, first of all, the material baby fish is a piece, how to slaughter the above has been mentioned, then it is best to make this dish with the meat on the back of the baby fish, the fish slices into pieces can not be too thin and moderate, in the auxiliary materials need four or five red dates, four or five insect flowers, ten wolfberries, an appropriate amount of broth, other seasonings, the basic flavor and an appropriate amount of ginger and garlic, the materials are ready to start making, first marinate the meat slices of the baby fish into the flavor, This is very important, if the marinade can not taste, the steamed baby fish taste will be light, marinating needs to put in the appropriate amount of ginger, garlic, green onions, salt, chicken essence, marinate for five minutes, after pickling, remember to pick out the green onions, ginger and garlic.

After picking, find a Gu to put the fish in layers, put a little cordyceps and wolfberry in each layer, why put it like this, in order to make each piece of fish better absorb the role of ingredients, so that each piece is very nutritious to eat, after putting it down, add the broth to drown the fish meat in the red dates, cover the lid, put it in the steamer and steam it for more than 20 minutes, you can get out of the pot, pay attention to a little bit to do this dish baby fish is best to use fresh freshly killed, and the meat will be tender and smooth.

1. There are also ways to slaughter baby fish, and there are also ways to put the fish on the board and nail it with a long nail, and then cut the abdomen with a knife; Or cut the throat of the fish and open the abdomen. These three killing methods, scalding is the best, because scalding does not bleed, the taste of the finished dish is more delicious than dissecting and slaughtering.

2. When I got it to the kitchen, the earthen stove used to burn very fragrant. After slaughtering, according to the size of the fish, the saliva should be scalded with boiling water, and the skin of the fish should be torn off vigorously, and the skin is a valuable medicinal material, which can be used for other purposes.

3. The owner chops the fish, slices part of the meat, and slices it like sauerkraut fish and puts it in another bowl and waits.

4. Put the chopped fish and pork barrel bones into a pressure cooker, add cooking wine, ginger and chili. Simmer for fifteen minutes after steaming.

5. After the pressure cooker cools, put the fish and pork barrel bones into the earthen stove and stir-fry, then boil a pot of boiling water.

6. Pour boiling water into the fish, the color of the soup is very obvious. Add salt to taste.

7. In the last step, slowly slide the earliest slice of fish into the pot, cover the pot and boil for five minutes. Simmer for five minutes and remove from pan. The meat does not have a fishy smell at all and is very nutritious.

Answer: Chop the killed fish into pieces and mix them with eight kinds of ingredients, including ham, chicken slices, golden hooks, magnolia slices, shiitake mushrooms, bamboo tea, garlic, and rays"Eight Treasures"After stir-frying in a human oil pot, put together the hand in the porcelain plate, add the broth to the basket pot and steam it thoroughly, remove the pepper noodles and pour sesame oil on the cage, that is, the famous treasure doll fish.

The old method of making baby fish:

1. Put the baby fish into a bucket with a lid, flush it with boiling water, immediately close the lid of the bucket, and scald the fish. Then use a knife to scrape the mucus off the fish, disembowel, gutt, and wash.

2. Cut the baby fish into cubes and the chicken into small pieces, and put them in a pot of boiling water and set aside.

3. Cut the shrimp into two sections with warm water, cut the ham and magnolia slices into thin slices, change the mushrooms into slices, and cut the green onion into granules.

4. Put the pot on the fire, heat the lard, put in the garlic cloves and fry until yellow, then put the baby fish, ham, chicken, magnolia slices, mushrooms, and shrimp together, stir-fry a few times, and immediately add cooking wine, salt, and soy sauce and stir-fry well.

5. Put the fish into a large bowl or steaming bowl, the ingredients are arranged on top of it into a fan-shaped pattern, the main ingredients are placed in the middle, and finally rushed into the broth, and steamed in the basket for about two hours. After the cage is released, sprinkle with pepper and pour sesame oil.

The salamander is an endangered species and can only be eaten and farmed in captivity, as follows:

Main ingredients: an appropriate amount of mustard, an appropriate amount of vinegar, a little salt, a little sugar, an appropriate amount of meat skin, about 180g of potato flour, and a baby fish.

1. Cut the baby fish into small pieces.

2. Cut the skin of Qiyin into pieces.

3. Cut the green onion, ginger and garlic into cubes.

4. Heat the oil in a pot, add a little sugar to 4 hot, and add green onions, ginger and garlic to 7 hot.

5. Stir-fry a little baby fish pieces, a little Fengsun oyster sauce, white pepper powder, Sichuan pepper powder, hoisin sauce and braised soy sauce.

6. Pour boiling water and simmer the fish for 25 minutes.

7. Finished product drawing.

I was fortunate enough to see two high-click cooking methods in a restaurant specializing in this one, and it can also be said that one fish is eaten three times, one of which is fish blood fried rice for the time being, and the other is red stew and thick soup! Choose different parts, peel the fish, slice it into thin slices, slice it a little, put it in the prepared thick soup (stock), boil it slightly, put it in the pot, cut the fish skin into shreds, boil it in water, put it on the surface of the soup, serve it, serve it with red Zhejiang vinegar, and coriander! As for the taste, rely on that soup to win......Haha red stew, the rest of the other parts, into the pot to pull oil, remove the pot, burn the oil, pork belly slices stir-fry fragrant, ginger, shallots, garlic and green peppers, coriander into the pot and fry until fragrant, normal braised seasoning, the stock is boiled, simmer over low heat for twenty or thirty minutes, (about ha), remove the fish pieces, remove the ingredients, re-enter the pot, collect the juice and put it on the plate!

Speaking of the taste of this fish, I personally think it is not particularly good, more than ten years ago I bought five or six hundred and one pounds of farming, and now the small one is only seventy or eighty, dealing with trouble, a body of mucus, but also boiling water. Of course, there are other different cuisines that are cooked, and their knowledge is limited and they can't be shared.

Braised baby fish with garlic is a famous dish in Guizhou, but Guizhou adds chicken nuggets, and the taste will be a little adulterated. Cantonese people make braised baby fish with garlic and red, and they don't add chicken. There is no fishy smell of baby fish, and it is not at all like other fish that need to be fished with ginger.

It tastes very good and elastic, but it tastes delicious. Braised baby fish with garlic has now become a delicious Cantonese dish.