How to make Changyu, delicious, how to make Changyu delicious

Ingredients for braised pomfret.

Pomfret, bean paste, sweet noodle sauce, red rice pepper, green garlic, green onion, ginger, minced garlic.

Preparation of braised pomfret.

1. Wash the pomfret, control the water, and cut twice.

2. Put the pot on the fire, put the oil and boil until it is hot, put the pomfret into the slightly fried, remove the oil and set aside.

3. Leave the bottom oil in the pot, add the bean paste, fry the red oil, and then add ginger, garlic and minced green onions.

4. After boiling the fragrance, put in the pomfret.

5. Pour an appropriate amount of soy sauce, cooking wine, sweet noodle sauce, sugar, vinegar and an appropriate amount of water into the pot, bring to a boil over low heat and simmer, sprinkle with minced green garlic and red rice pepper before leaving the pot.

Fish is rich in nutrients and has less fat, so we can make more fish for our family, which will be more conducive to health.

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Tool material: 1 pomfret.

Oil to taste. Onions, ginger and garlic Appropriate amount.

Cayenne pepper to taste.

Sichuan peppercorns to taste.

Cooking wine to taste.

Dark soy sauce to taste.

Sugar: Appropriate amount.

Salt to taste. Vinegar to taste. How it works:

Defrost the pomfret, remove the internal organs and cut a flower knife on the surface.

Heat oil in a pan over high heat and fry the pomfret until lightly browned on both sides.

Add green onions, ginger, garlic, red pepper and Sichuan pepper to stir until fragrant.

Add an appropriate amount of water, bring to a boil over high heat, and then add an appropriate amount of salt, cooking wine, dark soy sauce, sugar and vinegar, and two slices of sausage.

Continue to bring to a boil on high heat, and then keep the pot boiling for 15 minutes, you can pour the soup on the fish to better absorb the flavor.

In order to make it more flavorful, the fish body was turned over, and the shape was accidentally destroyed, and it was also very important to taste delicious.

Special Tips. Add two slices of sausage to the fish broth to remove the smell and enhance the flavor.

How to make Chang fish delicious? Cangyu steamed is the most delicious, wash the Chang fish and draw three knives on the body, insert salt, chicken essence, ginger and green onions into the fish, and put it into the belly of the fish. Take out a plate, put two chopsticks on the plate, put the fish on the chopsticks, put it in a pot of boiling water, steam it, and sprinkle it with seafood soy sauce.

Chang fish practice, this is the most delicious.

The pomfret is usually steamed, marinated with ginger and garlic seasoning, steamed for 8 minutes, and drizzled with steamed fish soy sauce before leaving the pot.

Ingredients: 500 grams of pomfret Auxiliary materials: 35 grams of chili pepper (red, sharp).

Seasoning: 10 grams of cooking wine, 10 grams of green onions, 5 grams of garlic (white skin), 30 grams of lard (refined), 4 grams of salt, 1 gram of monosodium glutamate.

Ingredients: 2 pomfret 5 grams of ginger, 5 grams of garlic, 2 dried red peppers, green onions, 2 grams of sugar, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine.

Appropriate amount of oil and salt.

Method: 1. Wash the pomfret after removing the internal organs, make a few cuts on the side, and marinate with a little salt and 1 teaspoon of cooking wine for 15 minutes. Slice the garlic and ginger separately, cut the green onion into chopped green onions, and cut the red pepper into rings.

2. Heat oil in a pot, add pomfret, and fry both sides over low heat until golden brown;

3. Add garlic slices, ginger slices, red pepper rings, then add cooking wine, soy sauce and an appropriate amount of water, cook over low heat until cooked thoroughly, add sugar and salt to taste, and sprinkle chopped green onions on the plate.

1. Wash the fish, cut the cruciferous flowers, smear the salt, and cook the wine;

2. Put it in a hot oil pan and fry it until the skin of the fish is yellow and hard, then remove the fish;

3. Add cooked lard, shallots, garlic, chili peppers and seasonings to the pot and stir-fry;

4. Add the meat broth to boil, put the fish in, and then simmer for a few minutes over low heat;

5. After seeing that the cooked juice of the fish is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish, and it is ready.

Ingredients: Pomfret

Excipients: green garlic, green onion, ginger, dried chili.

Seasoning: liquor, light soy sauce, sugar, salt.

2. Put the pomfret into the pot, don't move it regardless of the state you put it in, fry it slowly over low heat, observe the edge of the fish at any time, when the color is slightly yellow, gently shake the pot and it will move with it, which means that the bottom has been fried and set.

3. Turn the pomfret over and leave it untouched until browned.

4. Start another wok, add a little oil, low heat, add dried chilies, green onions, ginger, and stir-fry until fragrant.

5. Then add water, salt, white wine, light soy sauce and sugar, and bring to a boil over high heat.

6. There should be enough water, and it is best to cover the fish.

7. Add the fried pomfret, cover and continue to cook over high heat.

8. Cook until the soup is thickened, and do not use a shovel to turn the fish at will in the middle, so as to keep the fish intact.

9. Add the green garlic sprouts, pull the green garlic sprouts into the fish soup to blanch the fragrance, and then turn off the heat.

Step 1: Remove the internal organs of the pomfret and rinse it with water, and make two or three diagonal strokes on both sides of the fish's body.

Step 2Add salt, 5ml of cooking wine and ginger slices to marinate for a while.

Step 3Slice the garlic, cut the pepper into rings, and chop the shallots.

Step 4: Pat both sides of the pomfret with a little dry starch for later use.

Step 5 Heat the wok, wipe the bottom of the pan with ginger pieces, heat with a little oil, put the pomfret in the pan, fry over low heat until golden brown on both sides, then drain the oil.

Step 6 Leave a little base oil in the pot, stir-fry the chives, ginger and garlic slices, add the pomfret, add light soy sauce, dark soy sauce, cooking wine and sugar.

Step 7Add an appropriate amount of water (the water is the same as the pomfret), bring to a boil over high heat, turn to low heat and cook until the soup is thick, and put the pomfret on a plate.

Step 8: Thicken the remaining broth with water starch and pour it over the pomfret and sprinkle with chives.

Steps:1Remove the internal organs of the pomfret and wash it, and make 2 cuts on each side of the fish.

Shred the ginger, shred the green onions, and remove the seeds and shred the millet pepper. Add shredded ginger, half a tablespoon of salt and 1 tablespoon of cooking wine to the pomfret and marinate for 10 minutes. After marinating, spread the ginger and shallots on the bottom of the plate and on the pomfret body.

Pomfret practice 2Put an appropriate amount of water in the pot and boil, put in the pomfret and steam for 12 minutes, take out and pour out the excess water on the plate, remove the green onion and ginger shreds from the fish, and put the shredded green onion and millet pepper. Pour in 15 grams of steamed fish soy sauce.

Pomfret practice 3Put an appropriate amount of oil in the pot, boil the oil to 7 hot, and pour the hot oil on the pomfret.

It can be steamed or boiled.

The delicious method of Changyu is as follows:Ingredients: 5 Jinchang fish.

Excipients: appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of steamed fish soy sauce, appropriate amount of salt, appropriate amount of salad oil.

Steps: 1. Wash and drain the Jinchang fish. This is shown in the figure below.

2. Marinate the cooking wine, green onions, and shredded ginger for a while. This is shown in the figure below.

3. Drizzle some steamed fish soy sauce and a pinch of salt. This is shown in the figure below.

4. Steam in a pot with boiling water for 13 minutes. This is shown in the figure below.

5. Boil scallion oil. This is shown in the figure below.

6. Pour it over the steamed fish. This is shown in the figure below.

The best way to eat Chang fish:

Ingredients: 1 pomfret, 1 ginger, 1 green onion. He Zhong

Excipients: a little salt, a little cooking wine, a little vinegar, a little light soy sauce, a little minced garlic, a little peanut oil.

Steps: 1. A silver pomfret, it is best to use fresh, frozen ones before thawing, but the taste will be a little worse.

2. Remove the gills of the silver pomfret, pat and grind the internal organs, wash them, hit them with a knife, add ginger and marinate in cooking wine for 10 minutes, which can effectively remove the fish.

3. Take a **, spread ginger slices on the bottom layer, add green onion and ginger to the fish belly, boil water in the pot, and put the fish in.

4. Steam for 12 minutes on high heat, the length of steaming time is determined by the size of the fish, the fish is relatively large and steamed for 12 minutes, generally 8-15 minutes, the fish will become old if the time is too long.

5. The sauce is very important, add half a spoon of salt, 2 spoons of vinegar, 3 spoons of light soy sauce, a few drops of dark soy sauce to the bowl, mix well, and pour it into the steamed fish.

6. Sprinkle the fish with minced green onion and garlic.

<>8. This simple steamed fish has touched many people, it is simple and easy to make and delicious.

Here's how to make a delicious pomfret

1 Remove the internal organs of the pomfret and clean it, and make several cuts diagonally on both sides of the fish.

2 Put a few slices of ginger in the belly of the fish. Rub some cooking wine on the fish, sprinkle a little salt, and leave it out if the taste is light, because after steaming, you also need to put steamed fish soy sauce.

3 After the water in the steamer is boiled, add the fish and steam it for 10 to 15 minutes, depending on the size of the fish.

4 Finely slice the green onions, and garnish with a little red and spicy pepper and pepper shreds. If you don't have green onions, you can put small chives.

5 After the fish is steamed, some water will be steamed out of the plate, so you can pour out the steamed water or leave a little left.

6 Put the chopped green onion and chili pepper on the fish, then pour in the appropriate amount of steamed fish soy sauce.

8 Heat some oil in a pot and pour it over the fish, not in one place, but try to splash all the shredded green onions.

9 The shredded green onions are especially delicious after being scalded in oil.

How pomfret is preserved.

1.Refrigerator refrigeration method: slaughter the fish, clean it and dry it, wrap it in a fresh-keeping bag, put it in the refrigerator and refrigerate, it can generally be stored for one or two days.

2.Refrigerator freezing method: slaughter, after cleaning, wipe off the water, wrap it in a fresh-keeping bag, put it in the refrigerator for freezing, it can be stored for one or two months, but the taste is not as good as fresh.

Wuchang fish has the advantages of being able to spawn and reproduce in the pond, high survival rate, fast growth, easy to raise and catch, high meat content, high nutritional value and delicious taste, and is deeply loved by consumers and farmers.

Glutinous rice balls and fish can also be made into a delicacy.

5. Fry in a pan over low heat at oil temperature.