How to do it, how to do it

Hello, the following is the answer I provide for you, I hope it will help you, 1. First prepare the ingredients: green chili, cuttlefish, bean paste, Sichuan peppercorns, ginger, garlic, flavor-grade fresh, vegetable oil, sugar, spicy skin.

2. Wash and tear off the cuttlefish, fry it from the middle, cut it with a flower knife, blanch it with boiling water and cooking wine, and drain it in cold water.

3. Finely chop the ginger and garlic, wash and chop the spicy skin bubbles, wash and shred the green chili.

4. Stir-fry the cold oil in a hot pan with peppercorns, ginger, spicy skin, garlic to make a fragrance, add bean paste and stir-fry evenly, and add cuttlefish cooking wine to stir-fry. Add green chili peppers and stir-fry evenly, add a little sugar and stir-fry evenly. I wish you a happy life and all the best.

Ingredients to be prepared: about a pound of processed small cuttlefish and a little pork belly.

Seasonings to prepare: a piece of green onion, a piece of ginger, four or five cloves of garlic, a handful of Sichuan pepper, a large ingredient, two bay leaves, two chili peppers, two cloves, a small handful of rock sugar, a small amount of cooking wine, an appropriate amount of light soy sauce, and an appropriate amount of edible salt.

Start making] The first step is to prepare the above ingredients and seasonings, clean the purchased cuttlefish larvae, and marinate it in cooking wine for 15 minutes in advance; Wash and cut the pork belly into pieces, cut the green onions into sections, slice the ginger, crush the garlic, clean and prepare other seasonings;

The second step is to put water in the soup pot, blanch the pork in the pot under cold water, add a small amount of green onions, ginger slices, and cooking wine. Blanch the pork for five minutes, then remove it, wash it with water and set aside;

The third step, wash and heat the wok, pour an appropriate amount of cooking oil into the pot, (a small amount of cooking oil), add rock sugar and boil over low heat, then add pork and fry sugar, and then add all the ingredients and fry until fragrant;

Step 4, then add the cuttlefish larvae, add a small amount of cooking wine, light soy sauce, and stir-fry over high heat for one minute; Put the cuttlefish and pork into the casserole, add boiling water, and just submerge the ingredients;

Step 5: First boil over high heat, add an appropriate amount of edible salt to taste, and then turn to low heat and simmer for about 1 hour; After waiting for an hour or so, the soup is almost collected, turn off the heat, and add a small amount of chopped chives;

In this way, the delicious and fragrant cuttlefish larvae are ready, very simple and home-cooked eggs, fatty pork belly, mixed with the fragrance of cuttlefish larvae, very delicious, try it if you like.

Detailed preparation of sauce mema:Ingredients: Fish larvae, green pepper, red pepper, yellow pepper.

Prepare the seasoning: cooking wine, salt, Korean chili paste, ginger slices, salad oil, sugar.

1. Thaw and clean the fish larvae, and peel off the outer skin;

2. Cut the middle to take out the internal organs, take out the long hard shell on the back, fry the eyes in the water and squeeze out the ink and the hard part in the middle;

3. Add water and ginger slices to the pot and boil, rinse the foil larvae with cold water and cut them into thin slices;

4. Cut the bell pepper into small pieces, and stir-fry the bell pepper in the oil pan first;

5. Put in the fish slices, add cooking wine, salt, sugar, and Korean chili sauce in turn and stir-fry evenly, you can add some water, in fact, it is best to stir-fry the chili sauce first;

6. Stir-fry for a few minutes, serve on a plate.

Summary. Hello, [Steps].

1. Clean the cuttlefish larvae first, pay attention to the head when cleaning, and see if the teeth of the cuttlefish larvae have been removed (that is, a black hard substance similar to the size of soybeans), if there is, you will squeeze it out hard, and then wash the internal organs and mucus in the stomach. Then cut the cuttlefish larvae in half, and if the cuttlefish larvae are relatively small, they can be made as a whole (the teeth of the cuttlefish larvae and the mucus on the body are the main fishy smell**, be sure to clean them).

2. Prepare auxiliary materials. Wash the green and red peppers, then remove the seeds, and then cut them into pieces for later use, remove the dehydrated part of the onion on the outside, and then cut it into small pieces, slice the ginger, and slice the garlic (if there are children at home, try to use the bell pepper to match the color, so that the taste will not be spicy, and the elderly and children can accept it).

How to do not age.

Hello, [step] 1, buy back the cuttlefish first clean it, pay attention to the head when cleaning, to see if the teeth of the cuttlefish larvae have been removed (that is, a black hard substance similar to the size of soybeans), if there is one, it will be squeezed out hard, and then the internal organs and mucus in the stomach are also washed. Then cut the cuttlefish larvae in half, if the cuttlefish larvae are relatively small, they can be made as a whole (the teeth of the cuttlefish larvae and the mucus of the spring potatoes on the body are the main smell of the fishy world, and they must be cleaned). 2. Prepare auxiliary materials.

Wash the green and red peppers, then remove the seeds, and then cut them into pieces for later use, remove the dehydrated part of the onion on the outside, and then cut it into small pieces, slice the ginger, and slice the garlic (if there are children at home, try to use the bell pepper to match the color, so that the taste will not be spicy, and the elderly and children can accept it).

3. Prepare a wok and add an appropriate amount of water, then add a spoonful of cooking wine chain brother Xi (can initially remove the fishy smell), and then put the processed cuttlefish larvae into the pot, and then boil the water in the pot over high heat, skim off the foam in time after the water boils, and then immediately drain the cuttlefish larvae, and the cuttlefish larvae should not be blanched for too long, otherwise the meat will become hard and old, which will affect the taste. 4. Heat the pot again, then pour in a spoonful of cooking oil, after the oil is hot, turn to medium heat and pour in the ginger and garlic slices to fry until fragrant, and then pour in the drained cuttlefish larvae, at this time turn up the heat and fry for 1 minute, and then pour a spoonful of cooking wine or white wine along the edge of the pot after 1 minute, and then stir-fry quickly and fry the water vapor. This step can effectively remove the fishy odor further.

5. Then pour in the chopped onion slices and continue to stir-fry over high heat until fragrant. Then pour a spoonful of light soy sauce along the edge of the pot, then add half a spoon of dark soy sauce to improve the color, quickly stir-fry evenly, pour in the prepared green and red pepper slices, then add half a spoon of salt, a little white pepper and chicken powder, and quickly stir-fry over high heat to get out of the pot.

There can be a variety of methods after the frozen fish larvae are thawed, and here is a detailed method for the sauce fragrant fish larvae:

Ingredients: Fish larvae, green pepper, red pepper, yellow pepper.

Seasoning: Ingredients: sake, salt, Korean chili paste, ginger slices, salad oil, sugar.

1. Thaw and clean the fish larvae, and peel off the outer skin;

2. Cut the middle to take out the internal organs, take out the long hard shell on the back, fry the eyes in the water and squeeze out the ink and the part of the hard cover in the middle;

3. Add water and ginger slices to the pot and boil, rinse the foil larvae with cold water and cut them into thin slices;

4. Cut the bell pepper into small pieces, and stir-fry the bell pepper in the oil pan first;

5. Put in the fish slices, add cooking wine, salt, sugar, and Korean chili sauce in turn and stir-fry evenly, you can add some water, in fact, it is best to stir-fry the chili sauce first; Royal Defense.

6. Stir-fry for a few minutes, serve on a plate.

Fried milkfish is delicious:Ingredients: 750 grams of milkfish pieces, 100 grams of flour, 100 grams of eggs, 15 grams of sesame oil, 20 grams of cooking wine, 1000 grams of peanut oil (100 grams of actual consumption), 10 grams of rice vinegar, 3 grams of soy sauce, 700 grams of broth, 3 grams of monosodium glutamate, 3 grams of minced ginger, 3 grams of shredded green onions, 3 grams of coriander, 3 grams of salt, sugar, a little ginger juice.

1. Cut the green onion knot, ginger and garlic into slices.

2. Soak the dried eyefish in water for 8 hours and wash it up and down, blanch the slices and blanch the raw pork. 3. Heat the pan and put the oil, fry the chives, ginger and garlic, put in the raw pork pieces and fry the pot until slightly yellow, then put the milkfish into the pot, add garlic, soy sauce and pork ribs sauce and stir well, add 1 small plate of cold water, simmer for 40 minutes, add white sugar and simmer again until the juice is thick.

Preparation of fresh cuttlefish with dried cuttlefish.

Dried cuttlefish: Soak it in cold water for a few hours, and change the water in the middle, so that the cuttlefish is chewy. Do not put alkali.

Washing cuttlefish: Peel off the film from the cuttlefish, take out the bones and internal organs, and wash them.

Preparation of fresh cuttlefish:

Green pepper cuttlefish shredded meat:

Cut the cuttlefish into shreds, boil water in a pot, the water is much less, put the shredded cuttlefish into the water, and take it out for later use. Don't pour out the water, you can eat it underneath, it's very fresh.

Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

Put oil in the pot, high heat, hot oil and shredded meat, stir-fry and add shredded green peppers, green peppers change color, pour in shredded cuttlefish and fry, add a little water, add salt, pepper, a little monosodium glutamate, and fry a few times.

Dried cuttlefish roast pork:

Roast the pork belly or row straight without salt.

Cut the cuttlefish into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, fry the meat (pork ribs) first, then add cuttlefish, fry the water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water in a state of opening but not open) for 1-2 hours, you think it's rotten, drain the water over high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives. Come to an end.

Note: There is a kind of dried cuttlefish on the market that is very salty (not of good quality), so you can only soak it more, and then you can't put dark soy sauce or light soy sauce when cooking.

Ingredients for the production of white fried milkfish rolls: Ingredients: 300 grams of net milkfish (cuttlefish).

25 grams of winter bamboo shoots, half a green pepper, an appropriate amount of refined salt and monosodium glutamate, 2 cloves of garlic, 2 white onions, 250 grams of peanut oil, 25 grams of clear soup, a little wet starch and pepper. How to make the white fried milkfish rolls: 1 Cut the net milkfish with a cross knife, cut into 6 3 cm strips.

Cut the mushrooms and green peppers into diamond shapes. Sliced bamboo shoots and carrots. Cut the green onion into white pieces and cut the garlic into rice.

2 Put the wok on the fire, pour in the meanine fish when the peanut oil is hot, turn over the pot and pour it into a colander to drain the oil.

3 Leave the remaining oil in the pot, first put the garlic and green onion into the pot, cook it, then add the cut mushrooms, winter bamboo shoots, green peppers, and carrots and turn it a few times, add the bone broth, condiments, wet starch (gou thin thickener), and oiled eye fish rolls, and fry a few times.

Ingredients. Sole fish.

Ingredient. Shredded pork belly, winter bamboo shoots, rape heart.

Seasoning. Sweet noodle sauce, soy sauce, sugar, cooking wine, vinegar, peanut oil, green onion, ginger, garlic.

Method. 1 Handle the sole, cut it with a diagonal knife and spread it with sweet pasta sauce.

3 In another pot, add green onions, ginger and garlic, stir-fry shredded pork until it changes color, add soy sauce and soup, seasoning, put in the fish to boil, simmer over low heat and put on a plate. Stir-fry bamboo shoots and rape and garnish with fish.

The various practices of the fish larvae are as follows:

1. Stir-fried small fish with chili peppers.

Ingredients: chili, small fish, green onion, ginger and garlic, salt, sugar, cooking wine, monosodium glutamate.

Rinse the fresh baby fish with water and then dry it in controlled water. Wash the fresh peppers and cut them into shreds and set aside. Pour salad oil into the pot, after the oil is hot, put the green onion, ginger and garlic into the pot and stir-fry until the fragrance is made, put the small fish into the pot and start stir-frying, and add some cooking wine to remove the smell.

After stir-frying, put the shredded chili peppers into the pot, then add salt and sugar to taste, and continue to stir-fry. Sprinkle some MSG to taste before removing from the pan and serve.

2. Stewed tofu with small fish.

Ingredients: tofu, small fish, salt, sugar, monosodium glutamate, ginger and garlic.

First, wash the tofu and cut it into pieces and set aside. Rinse the baby fish with water and then drain it. Prepare a casserole, put tofu and fish larvae in the casserole, then add green onions, ginger, garlic, salt, and sugar to taste.

Add a small amount of water, first boil the water over high heat, then turn on low heat and simmer slowly, you can add some soy sauce.

Wait about half an hour to 40 minutes, and finally put MSG before cooking.

3. Steamed dried small fish.

Ingredients: an appropriate amount of dried fish, a little green onion, ginger and garlic, salt, sugar, monosodium glutamate, cooking wine.

First prepare a bowl, put the dried fish into the bowl, and then add the green onion, ginger and garlic, cooking wine, sugar, salt, and monosodium glutamate to taste. Put the bowl with the fish larvae in the pot, add water and start steaming, and you're done.

How to eat the fish larvae.

Ingredients: Fish larvae.

Soybean gram green pepper.

Tomatoes and dried peppers.

Cornstarch salt grams.

Light soy sauce, spoon oyster sauce, chicken essence, ginger.

The preparation of braised fish with green onion and soybeans.

Ingredients, seasonings and preparation methods.

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Tomatoes, green peppers, ginger, shallots, garlic, and dried peppers are sliced and set aside.

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Soak soybeans in water for 2 hours.

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Put in 4 oil and fry until golden brown.

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Add ginger and scallion wine juice, chicken essence, light soy sauce, salt and marinate for 30 minutes, then add cornstarch and fry in an oil pan at 5 percent oil temperature until golden brown.

Fry until golden brown and set aside.

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Put oil in a pot, add green peppers, ginger and garlic, and dried peppers to stir-fry until fragrant, add water to taste (light soy sauce, salt, chicken essence, oyster sauce) and <>

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Add soybeans to reduce the juice.

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Add the fish larvae and tomatoes, mix well to thicken, and add the tail oil to the pan.

Serve. <>

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Tips: The seasoning is salty, and the fish salt is delicious. Fry the soybeans until there is no sound and can come out of the pan, and fry the peanuts in cold oil.