How to make the mouth delicious, how to make the mouth delicious

Method 1: Yellow stewed billfish.

First, prepare the billfish, green onions, ginger and garlic, chili, Huadiao wine, soy sauce and salt.

Secondly, the billfish was washed directly and simply processed, and the body was directly cut with a flower knife and salted.

Finally, add soy sauce and water and start simmering directly, and after cooking, add chili, salt and green onions.

Method 2: Pan-fried billfish.

First of all, prepare the billfish, green onion and ginger, Huadiao wine, lemon, light soy sauce, salt, and oil.

Secondly, the cocked mouth is handled, and the green onion and ginger are sliced and cut into sections. Add salt, shallots and ginger and light soy sauce directly to the mouth.

Then, add the Huadiao wine and lemon juice and stir directly.

Method 3: Braised billfish.

First of all, catch a billfish, buy Sichuan pepper, green pepper, millet pepper, ginger and garlic, and prepare soy sauce, salt, pepper, sugar, bean paste, vinegar and chicken essence.

Secondly, the billfish is slaughtered directly and washed, and the cutting knife on the body is set aside. Then cut the green pepper and millet pepper directly into sections, and chop the green onion and ginger for later use.

Finally, stir-fry the billfish directly in the pot, add soy sauce to boil and add vinegar.

Braised marinated billfish.

Ingredients: billfish, ginger, oil, cooking wine, salt, light soy sauce, balsamic vinegar, tempeh, sugar.

1.Handle the billfish and wash it well.

2.Salt the fish for a day and then take it out and dry it on the balcony until it is semi-dry.

3.Wash the semi-dried billfish and cut it into cubes.

4.Heat the pan with oil and bring the oil to a boil and fry the fish until golden brown on both sides.

5.Then add the shredded ginger, cooking wine, light soy sauce, balsamic vinegar, tempeh, and sugar to the pot.

6.Add a bowl of water to the pot, cover the pot and bring to a simmer.

7.When the water is almost dry, turn off the heat and remove from the pot.

Braised mouth. The first step is to prepare the mouth, Sichuan pepper, green pepper, millet pepper, ginger and garlic, salt, soy sauce, pepper, chicken essence, bean paste, vinegar, sugar and oil.

The second step is to directly process the warped mouth and wash it, scratch the flower knife, cut the green pepper and millet pepper into sections, and chop the green onion and ginger.

Step 4: Stir-fry ginger, garlic, chili pepper and salt, as well as chicken essence and other seasonings. Add water appropriately and put the cocked mouth directly into the pot.

The fifth step is to add soy sauce and cook directly over medium heat, and add vinegar to the pot after a few minutes.

We don't have a mouth in the local area, you can find this ingredient on the online platform, so it's safer to do so.

It is best to add dried chili peppers after boiling them in water, and stir-fry them with sesame peppers, which tastes very good.

How to make a good way to eat this sentence, you can click to inquire about this special production at night, how to make this kind of mouth taste particularly delicious, how to make his materials?

Do you remember the first time you learned to cook fish? Is it a fish is a fish, the thorn is a thorn, the fish is peeled off into a skin in the oil pot, the fish is burned, you can't see the shape of the fish, and then you do more, and gradually understand, the fish skin is not rotten, to heat the oil in the pot, if the oil temperature is warm under the pot, the fish skin will stick to the pan, and then is it not to find a simple way to taste, put water in the pot, put oil in the water, cooking wine ginger slices, dark soy sauce, vinegar, salt, and then lie the cleaned fish inside, boil it over high heat, and put in chopped green onions when collecting the juice, I believe most students do this, Today we teach you to make braised Diaozi fish, the fish is tender and firm, the method is simple and trouble-free, the key is to look at it, and your previous method is different, everyone look down!

Hubei Province of a thousand lakes, fish production is abundant, see the figure below, today we do a kind of Yangtze River basin more local characteristics of freshwater fish, shaped like willow leaves, but the meat is delicious, this fish is called the mouth of the fish, also called the white Diao fish, Diao Zi fish, the fish meat is fresh and tender and nourishing and stomach-warming, home-style braised Diao Zi fish, with salt, cooking wine, ginger slices, peppercorns, pickled in advance, and then fry the fish body on both sides until golden brown, add seasoning to fire, the fish meat is fresh and tender, soft and exquisite, the fish meat absorbs the soup when the braised is overflowing, spicy and appetizing, it makes people have a great appetite.

The specific preparation of braised Diaozi fish is as follows:

Step 1: Prepare the ingredients, two Diaozi fish, medium size, some ginger slices, Sichuan peppercorns, garlic paste, dried red pepper, chives, etc.

Step 2: Treat the fish, scrape off the scales, wash off the black membrane in the belly of the fish, and cut a few knife marks on the fish to facilitate the flavor.

Step 3: Marinate, evenly smear the fish body with salt, pour cooking wine and light soy sauce, sprinkle with peppercorns and place ginger slices, put ginger slices and peppercorns in the fish belly, marinate for a while.

Step 4: Put the salad oil in the pot, the oil should be more, heat it and put in the marinated Diao Zi fish, fry the fish on both sides until golden brown, and then put it on a plate for later use.

Step 5: Leave a little base oil in the pot, add minced ginger, garlic and dried chili peppers to fry until fragrant, then add light soy sauce, vinegar, white sugar, cooking wine, and salt to taste.

Step 6: After that, put a small half bowl of water into the pot, boil over high heat, put in the freshly fried fish, lie in the soup, boil on high heat for about 10 minutes, and sprinkle chives after collecting the juice.

Say a few more words: when marinating, you should first smear with salt, then pour cooking wine and light soy sauce, sprinkle with peppercorns and put the ginger slices to start pickling, after marinating, if time permits, you can dry it outdoors and dry the water on the fish, so that the oil will not splash when frying the fish in the pan.

When frying the fish, you should have more oil, and the fish should be put into the pan with hot oil, first on high heat, and then turn to medium-low heat, so that the fish will not be fried. When frying fish, you need to be patient, take your time, and when the time comes, the food will be ready.

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How to make a good mouth? For this question, you should find a chef and consult with him, and he will tell you how to make it delicious? You can also find a professional dieter, consult him, and he will also tell you, how to make this kind of mouth delicious delicious? Just ask.

Here's how to make a delicious cocked mouth:Ingredients: 2-3 pounds of warped mouth.

Excipients: 8-9 green and red millet peppers, appropriate amount of Lingxin steamed fish soy sauce, a little Sichuan pepper noodles, half an old ginger, 1-2 green onions, an appropriate amount of cooking wine, 3-4 cloves of garlic, 2 shallots, an appropriate amount of salt, an appropriate amount of monosodium glutamate, a little chicken essence, 1-2 coriander, an appropriate amount of oyster sauce, and an appropriate amount of light soy sauce.

1. Cut off the ulnar ridge without cutting off the ulnar ridge under the knife on the back of the mouth, marinate in cooking wine, ginger slices and salt for 10 minutes, wash it and set aside.

2. Shred the green onions, pad the bottom of the ginger slices, put on the plate, and put some millet pepper on the surface.

3. Minced garlic, tandou millet pepper, salt, monosodium glutamate, chicken essence, Sichuan pepper noodles, oyster sauce, light soy sauce, steamed fish soy sauce.

4. Stir well.

5. Pour out the steamed water, and take out the shredded green onion and ginger slices.

6. Condiment to the fish.

7. Add coriander, or shallots.

8. Diagram of the finished product out of the pot.

Ingredients]]: 1 fathead fish, 1 green onion, 1 ginger, 20g millet pepper, 20g line pepper, a little coriander, cooking oil, salt, cooking wine, soy sauce, white pepper, sugar, balsamic vinegar.

Manufacturing Method]:

1.First, slice the ginger and green onion, smooth the garlic with the back of the knife, cut the millet pepper and line pepper into sections, and cut the coriander into sections for later use;

2.Then cut the pout into two sections, put a flower knife on the surface, pour oil into the pot, sprinkle a little salt on the bottom of the pot, put the fish into the pot when the oil is hot, and gently shake the pot to heat it evenly;

3.Fry until golden brown, then turn over after the chaos, continue to fry until golden brown on both sides, and set aside;

4.Add green onions, ginger and garlic to the bottom oil and stir-fry until fragrant, then pour in chili peppers and stir-fry until spicy;

5.Then pour in 500g of water and bring to a boil, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, mix well, pour in the fried catfish, and simmer for 10 minutes on medium heat (during which the soup is constantly poured on the fish to make it more flavorful);

6.Finally, add half a spoon of salt, a little white pepper, half a spoon of sugar, mix well, season and collect the thick soup, then pour a little balsamic vinegar along the edge of the pot, remove from the pot, sprinkle with a little coriander, and enjoy.

The knife change and plating method of the fish can be adjusted according to the size of the fish;

2.When frying fish, you can thoroughly dry the water on the surface of the fish before frying it, so that it will not stick to the pan and will not break the skin. If the time permits, sprinkle a little salt in the hot pan to achieve the effect of non-stick pan and no broken skin;

3.Poutfish have a lot of small spines, try not to let the elderly and children eat them.