What is the recipe for shortbread sauce? Everyone give advice to see how to make the best sauce! 20

Braised Holy Decree bone crispy fish.

Ingredients] 200 grams of fresh crucian carp, 10 grams of Yechong green onions, 15 grams of Handan cooking wine, 10 grams of sesame oil, 3 wild chong red peppers, 100 grams of health soup, 500 grams of vegetable oil, 50 grams of soy sauce, 50 grams of salt, 100 grams of vinegar, 50 grams of sugar, 100 grams of others.

Method] 1.Wash and drain the fish, put it in a bowl and mix it with salt and cooking wine, and marinate for half an hour. 2.

Put the wok on the fire, put in the vegetable oil, heat to 50%, put in the crucian carp and fry, turn to medium heat, fry until the fish body is golden brown and the fish meat is fried crispy, and the oil is controlled. 3.Leave the bottom oil in the pot, add the green onion segment and red pepper to fry it, put in the fried crucian carp, add salt, nourishing soup, cooking wine, soy sauce, vinegar and other ingredients, change the low heat to the juice, turn the fish once in 1 hour, add the soup to continue to burn, until the juice is collected, pour in sesame oil, and serve it on the plate after it is naturally cooled.

Features] bone spurs are crispy, the fish is fragrant, slightly spicy in the fragrance, and the aftertaste is sweet.

Sweet and sour holy decree bone crispy fish.

Ingredients: 1 hot Shengzhi bone crispy fish (yellow croaker, 600 grams), 1 green pepper, 1 red pepper, 2 green onions, 1 piece of ginger, 5 cloves of garlic, 50 grams of sugar, 20 grams of vinegar, 3 grams of pepper, 15 grams of corn starch, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of Handan cooking wine.

Method: Put the wok on the fire, put in vegetable oil, heat to fifty, put in the yellow croaker and fry, turn to medium heat, fry until the fish body is golden brown and the fish meat is fried crispy, and control the dry oil. 2. Shred the green pepper, red pepper, green onion, ginger, and garlic.

2. Put the hot sacrificial fish on a plate and sprinkle with pepper. 3. Heat a frying pan with oil, add minced garlic and stir-fry until fragrant, add sugar, vinegar and other condiments, cook until slightly boiling, thicken with cornstarch, and pour it on top of the crispy fish with the holy will.

Chili powder (minced green pepper), sesame powder, (fried soybean ground)! A little oil, storm chili powder (minced), put in sesame powder (soybean flour) a little salt, chicken essence, soy sauce, vinegar, Sichuan pepper, spices, Sannai mixed powder, add a little water to boil, pour a little starch mixed with water into the pot and stir, until it is viscous! It's okay, let's eat.

Main ingredients and seasonings:

Small crucian carp, cooking oil, green onion, ginger and garlic, Sichuan pepper, star anise, chili, rice wine, tomato paste, sugar, salt, light soy sauce, dark soy sauce, rice vinegar, cooking wine, orange peel, boiling water.

Production process: 1. After buying live crucian carp home, let them be put into a larger container and let them spit out the fishy smell in the clear water. Normally, I put it in a big bucket and have to change the water twice in the middle. Then start to clean up the fish, remove the fins, scales, gills, disembowelment and internal organs, and focus on cleaning a layer of black membrane in the stomach, so as to avoid fishy smell.

Put the washed crucian carp into a container, put the seasoning green onions, ginger slices, garlic cloves, star anise, Sichuan peppercorns, chili peppers, and cooking wine into a plate, marinate for 30 minutes, and stir halfway.

2. Using kitchen paper, absorb the water on the surface and inside the stomach of the pickled crucian carp and put it on a clean plate.

3. Set aside all the seasonings for the marinated fish.

4. This time, I didn't use the cooking method of frying, but the method of frying. The purpose of this is to be healthy, and older people should eat as little oil as possible. After the pan is heated, pour in an appropriate amount of cooking oil, put the crucian carp in the pan, and fry it over low heat until both sides are colored.

5. Because the oil in the pot is less, the skin on some fish is not complete. This is what people often say, there are gains and losses, right?

6. Use the bottom oil in the pot to pour all the seasonings of the marinated fish into the pot and stir-fry to bring out the fragrance.

7. Pour in an appropriate amount of tomato sauce and water, pour soy sauce, rice vinegar, salt, sugar, cooking wine and boiling water into the pot and boil.

8. At the bottom of the pressure cooker, spread a layer of washed orange peel (or put grapefruit peel), the purpose is to prevent the fish skin from sticking to the bottom of the pot, and the second is to play a role in removing the fish. Pour the boiled soup into the pressure cooker.

9. Put the fried crucian carp on top of the orange peel and set it up.

10. Pour in boiling water, as long as the amount of water can be the same as the fish, it is OK, cover the pot and press the pressure reducing valve.

11. When the pressure reducing valve is discharged, immediately turn to medium-low heat and simmer for 40 minutes to turn off the heat. Simmer in the pot for 15 minutes, open the lid to see how much soup is in the pot, and if there is still more soup, you can use high heat to reduce the juice again.

1. Remove the scales, intestines and head of the crucian carp, wash it, drain the water 2. Put oil in the pot, heat it, and fry the crucian carp in the pot. Fry until golden brown and remove from the oil, drain the oil 3, and mix the sauce with salt, sugar and vinegar. 4. Heat the oil in the wok and stir the ginger slices in the pan until fragrant.

5. Put the fried crucian carp into the pot. 6. Cook in the sauce. 7. After the juice is collected, it can be put out of the pot and served on a plate.

Tips: Small crispy fish mainly tastes sweet and sour, do not add a variety of condiments.

Summary. Ingredients: crucian carp;

Excipients: chives, green onions, ginger, garlic, Sichuan peppercorns, spices, vinegar, light soy sauce, dark soy sauce, sugar, salt, cooking wine.

Preparation and ingredients of crispy fish.

Ingredients: crucian carp; Excipients: chives, green onions, ginger, garlic, Sichuan peppercorns, spices, vinegar, light soy sauce, dark soy sauce, sugar, salt, cooking wine.

Prepare a few small crucian carp, clean them, and control the moisture for later use.

Slice the garlic, chop the green onion into small pieces, and slice the ginger.

Slice the chives into large pieces and set aside.

Pour oil into the pot, heat it, add the crucian carp in controlled dry water and fry it, fry the fish on low heat until golden brown on both sides.

Put a small amount of oil in another pot and heat it, add Sichuan peppercorns, stir-fry the ingredients until fragrant, add green onions, ginger, garlic, and stir-fry.

After stir-frying, add vinegar, light soy sauce, cooking wine, dark soy sauce, sugar, salt, pour in an appropriate amount of water and bring to a boil, turn off the heat and set aside.

Place half of the chives on the bottom of the pressure cooker.

Put the fried crucian carp on top of the chives, put some chives on the fish, and then put the remaining fish on the fish, put all the remaining chives on the fish, and pour in the soup with boiling songsan. When pressing half a small cherry finger with a pressure cooker, press it for half an hour after decompression, turn off the power and continue to simmer for two hours after the time is full.

1. It is recommended that crucian carp must be fried dry when frying. 2. When making seasoning soup, vinegar can be added with caution, the vinegar will volatilize in the process of pressing, and you can't eat the sour taste. 3. If you are not very nervous about Thorn Kaijing, you can suppress it for half an hour.

Here's how:A few shallots. Two scoops of light soy sauce.

Two tablespoons of cooking wine. Thirty peppercorns.

Five grams of salt. A few slices of ginger.

Octagonal one. A piece of cinnamon.

Ten grams of sugar. Consume one scoop of oil.

Dark soy sauce for a spoonful. Two tablespoons of vinegar.

A grass carp is three catties.

Step 1: Wash the grass carp after buying it and chop it into small pieces.

Step 2: Don't cut the pieces too thinly, it's more appropriate to look like a centimeter.

Step 3: Cut some shallots and ginger and marinate to remove the smell. Boil a bowl of hot water 500 ml of water, add two spoons of light soy sauce, one spoonful of dark soy sauce, two spoons of cooking wine, ten grams of sugar, one spoonful of oil, two spoons of vinegar, five grams of salt, Sichuan pepper cinnamon star anise, boil together, then turn off the heat and let it cool, and put it in a bowl, this is the sauce for soaking crispy fish.

Step 4 Then the fish pieces are fried, put down without shoveling, and then turn over after frying and shaping until golden brown on both sides.

Step 5: Put the fried fish pieces into the sauce while they are hot, and remove them when the soup is full.

Step 6: After everything is done, sprinkle some chopped shallots to garnish.

I'm sorry...I do not know. I haven't even eaten it.

Step 1Carp scales, internal organs, and teeth are washed. Scratch a shallow flower knife on the thick part of the back flesh 2Heat the pot and pour in the oil, put in the carp to fry, and then turn it after the bottom is set3Fry until golden brown on both sides.

4.Put soy sauce, vinegar and sugar in a bowl and mix well to form a bowl juice for later use.

5.Put oil in the pot, add the ingredients, and stir the cinnamon until fragrant.

6.Add cumin, bay leaves and stir-fry until fragrant, add green onions, ginger and garlic, and stir-fry to bring out the fragrance 7Pour in the juice of the bowl, add water and bring to a boil.

8.Add the fish, bring to a boil over high heat, and simmer over low heat.

9.Simmer until the soup thickens, then remove from the pot and serve.

Ingredients: 1 sea bass, 1 onion, 1 piece of ginger, 4 cloves of garlic, a little vinegar, a little sugar, a little tomato sauce, a little sweet noodle sauce, a little dried chili, a little Sichuan pepper, two star anise.

Cooking steps:1Remove the scales, guts, wash and cut into cubes;

2.Put oil in a frying pan and fry the fish pieces until golden brown on both sides;

3.Put no oil in the pot, add ginger slices, garlic slices, dried chilies, Sichuan peppercorns, star anise and stir-fry until fragrant;

4.Add the sweet noodle sauce, tomato sauce and sugar, and stir-fry over low heat until fragrant;

5.Add more vinegar and a little water to boil and turn off the heat;

6.Line the electric pressure cooker with shredded onions;

7.Add the fried fish pieces;

8.Pour in the boiled broth, don't add too much juice, cover the fish, and 15 minutes after gasping.