What is the practice of the rich and noble flowers of the great fortune and the rich fish?

Clean the fish, marinate it in ginger slices of cooking wine in advance to remove the smell, and then cut the head and tail of the fish, and cut off the body while retaining the tail connection. Put ginger slices on the plate, then put the fish head, put the fish body and fish body into a flower shape, then put the fish tail, and steam it over high heat. Pour out the soup from the plate, pour the steamed fish soy sauce and chopped green onions, and pour over with hot oil.

First of all, wash the fish, remove the internal organs and scales, put on a flower knife, wash some ginger, green onions, garlic, spread the ginger under the fish, and then sprinkle some ingredients and start steaming.

The bream is washed and divided into 3 sections, the middle section is cut into several sections from the back (note that the fish belly is not cut off so that the fish pieces are connected) add cooking wine and salt to marinate for 30 minutes, steam in the pot for 10 minutes, steam another pot to point the toppings, low heat, warm oil, stir-fry under the tempeh, and drop a few drops of soy sauce to fry the fragrance.

Dafu Dagui's flower blossom rich fish and our peacock Kaiping Wuchang fish in Hubei are about the same, first take fresh bream, cut off the head and tail of the fish, and then enter the knife from the back of the fish, slice evenly, keep the abdomen without cutting off, marinate first, and then put the shape on the pot to steam, while steaming, put in the appropriate amount of seasoning to make juice, pour the juice after steaming, you can eat, it is beautiful and delicious.

The flowers and rich fish eaten during the New Year do this, and the whole family likes to eat it.

I also have the practice of rich fish, just come back and open the knife.

Materials. Ingredients.

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1 pound of bream. <>

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1 cherry tomato.

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Half an onion. <>

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Half a green pepper. <>

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Half a red pepper. Accessories. Ginger. 5 grams.

Wine. 2 teaspoons.

Fuel. 3 teaspoons.

Steamed fish in soy sauce. 4 teaspoons.

Sugar. 2 teaspoons.

Pepper. 1 teaspoon.

Salt. Teaspoon. Water. 200 ml.

Learn this flower and rich fish in 2 minutes! practice.

Bream, cherry tomatoes.

Onions, green peppers, red peppers, ginger.

Cooking wine, oyster sauce, pepper.

Steamed fish with soy sauce, sugar, salt.

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Cut off the head and tail.

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The belly of the fish is pierced for easy styling.

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Use scissors to cut off the fins.

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Cut the knife from the back of the fish and slice it evenly, leaving the abdomen uncut off.

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Shred the ginger, dice the green and red peppers, and dice the onion for later use.

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Pour in teaspoons salt, 2 teaspoons cooking wine, 3 teaspoons oyster sauce, 4 teaspoons steamed fish soy sauce, 2 teaspoons sugar, 1 teaspoon pepper and 200ml water

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Stir well and set aside.

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Heat the oil pan and pour the onions.

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Stir-fry until fragrant and pour in the diced green and red peppers.

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Stir-fry for a while and pour in the seasoning sauce.

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Bring to a boil and set aside.

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Ginger shreds are laid on the bottom. <>

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Spread the fish into a circle and garnish with cherry tomatoes on the head.

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After the water boils, move to the steamer and steam until the fish eyes protrude for 10 minutes.

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Control the soup out.

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Drizzle with the sauce until good.

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Conquer your family with this dish on the weekend!

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Learn this flower and rich fish in 2 minutes! Finished product drawing.

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Cooking skills. It is best to choose about a pound of fish, and generally the pot at home cannot be filled.

When slicing, do not cut off the fish maw.

The practice of Fugui shredded fish details the cuisine and efficacy: Shanghai cuisine.

The material of the production of Fugui fish shreds:

Ingredients: osmanthus fish, winter bamboo shoots, eggs and green onions, ginger, garlic, white vinegar, cooking wine, salt, sugar, water starch, chicken essence, edible oil.

Characteristics of Fugui Fish Silk:

The color and flavor are beautiful, fresh and tender, and the flavor is unique.

Teach you how to make rich fish shreds, how to make rich fish shreds delicious.

1.Cut the winter bamboo shoots into shreds, blanch them with water and drain them, discard the eggs and keep them clear, wash the green onions and garlic and cut them into shreds;

2.Remove the bones, bones, skin, and skin of the fish, wash and cut into shreds, pour it into a utensil, and marinate it with salt, egg white, and water starch;

3.Sit on the pot and light the fire and pour the oil, add the shredded ginger to fry the fragrance, pour in the shredded fish and stir-fry and add cooking wine, shredded green onions, shredded winter bamboo shoots, salt, sugar, white vinegar, chicken essence and stir-fry to get out of the pot.

Ingredients: Mandarin fish, shark fin, sea waka, egg white, spinach juice, chicken broth, cornstarch, salt, monosodium glutamate, and edible gold leaf.

Method 1: Remove the internal organs of the mandarin fish, cut off the head and tail to keep, remove the fish meat, slice it into square slices, and marinate it with salt, monosodium glutamate and egg white.

2. Wash the sea skirt, drain the water, pat a little cornstarch, fry until crispy, and put it on a plate.

3. Wrap shark fin in the fish fillet, drag the egg white into a sherry paste, fry it in an oil pan until it is light yellow, remove and drain the oil, and put it on a plate.

4. Add the spinach juice to the chicken broth, season, thicken, pour it on the fish roll, sprinkle with edible gold leaf, and put the fried fish head and tail into the plate.

The characteristics are fresh and delicious, and the shape is beautiful.

Ingredients: Hualien fish head (bighead carp or fathead fish) 1200g millet pepper 50g green pickled pepper 50g

Ingredients: salt 2g, monosodium glutamate 5g, chicken essence 5g, drum oil steamed juice 20g

Production process: first clean the Hualien fish head, put it in a disc, chop millet pepper and green pickled pepper into millet grains, put it on top of the fish head, then put in the seasoning, and steam it in the basket.

Add salt and vinegar to the fish, and stir-fry.

Fugui fish is actually a kind of deep-sea fish, his other name must be very familiar to everyone (anglerfish) meaning wealth and health, there are relatively few on the market now, it is a niche fish, but the meat is delicious and there are almost no bones, because it grows in the deep sea, so it looks really ugly But it is better than delicious haha, I will share the practice of foreign countries, I have eaten in Australia before

Preparation of materials:

Anglerfish (Rich Fish) 500g

Thin slices of bacon 6-8 slices.

20-30 small tomatoes.

Mushrooms 6-8 pcs.

Olive oil, salt, black pepper a pinch

1.Cut the anglerfish into sections, wrap it in slices of bacon and secure it with a toothpick.

2.Choose a plate that can be placed in the oven, spread 2-3 slices of bacon on the bottom, then put the rolled fish, add the small tomatoes and sliced mushrooms, sprinkle with salt, pepper and a little olive oil.

3.Oven at 210 degrees, 15-20 minutes, done! It can be served with potatoes, rice, macaroni, and some green grass oak sauce, and the beautiful looking anglerfish roll can be served, isn't it simple?

4.It's done, and you can eat it

1.Anglerfish basically have no bones, so it is suitable for children.

Ingredients: 500g carp.

Excipients: 200g tofu, 20g fungus (dry), 50g bamboo shoots, 50g yam.

Seasoning: 10 grams of rice wine, 5 grams of ginger, 5 grams of green onions, 5 grams of garlic, 20 grams of vegetable oil, 5 grams of salt, 3 grams of monosodium glutamate.

The practice of wealth and fish:

1.After slaughtering, the scales are scraped to remove the gills, the internal organs and sour tendons are removed by disembowelment, rinsed, and the water is shaken dry. Soak the fungus in water until soft, remove impurities and roots, rinse clean, and drain the water.

Cut off the old roots of the bamboo shoots, peel off the hard skin, wash and cut into thin slices. Cut the tofu into small pieces. Brush the yams, peel off the skin and cut into hob pieces.

Scrape off the skin of the ginger, wash it and cut it into slices. Pick and wash the green onions and cut them into sections. Peel off the outer membrane of the garlic and mash it into garlic flowers.

2.Put the pot on the fire, add vegetable oil to heat, add the carp, fry until both sides are golden brown, pour in Shao wine, add an appropriate amount of water, ginger slices, green onions, yam pieces, bamboo shoot slices, fungus to boil, burn until the soup is thick and white, add tofu pieces to boil, then add refined salt and monosodium glutamate to adjust the taste, and pour it into the hot pot.

3.After the hot pot is loaded, the fuel in the boiler chamber is ignited, the hot pot is boiled, and it can be served, and the garlic flowers are sprinkled when eating.