Ingredients: white crucian carp 1 strip (about 500g), shredded ginger, shredded green pepper, sliced red onion, coriander, fresh soy sauce and peanut oil.
1. Slaughter, wash and dry the white crucian carp, sprinkle some salt on the fish, and then put the fish in a long plate.
2. Steam the fish in a boiling pot, pour out the soup (if there is less soup, you can keep it), and add shredded ginger, shredded green pepper, sliced red onion and coriander; Pour the boiled peanut oil on the fish while it is hot, and then pour the fresh soy sauce.
Carp has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat hypogalactia of pregnant women. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma.
The practice of pickled fish
It is characterized by refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup.
raw material
Main ingredients 1 carp (about 1000g) and 250g pickled cabbage. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.
manufacturing process
1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Dried grilled fish
Ingredients: live carp (1000g) 1.
Accessories: 250g of fine noodles, 75g of white wine, 50g of leek powder, 5g of fine Jiang Mo/kloc-0, 5g of bean paste/kloc-0, 5g of Shaoxing wine/kloc-0, 3g of rice vinegar, 5g of pickled pepper, 0g of soy sauce/kloc-0, a little refined salt and white sugar.
prepare
(1) Remove scales and gills from the fish, cut open the abdomen, take out the internal organs, take out the roe, wash it with the fish, dry the water, and put the roe into the belly of the fish, and carve knife marks on both sides of the back of the fish.
(2) Put the noodles into a boiling water pot, take them out after cooking, and use cold water; Cold salad, divided into 10 dishes for use.
(3) Put the wok on medium fire, add 150g oil to heat it, fry the noodles in the dish in hot oil for one side, take out the dish, turn the noodles over and fry the other side, and drain the oil for later use.
(4) Heat the wok with large fire, lubricate the wok wall with oil, then heat it with refined oil, evenly spread the fish with soy sauce for a while, fry it in hot oil until both sides are slightly yellow, pour out the drained oil, add 100g oil to the wok, stir fry the red oil with chopped pepper bean paste, brew with sweet wine, stir fry the minced onion and ginger, and take out three quarters of the fish for later use. Then put the spare seasoning back into the pot, add monosodium glutamate, collect the juice over high fire, pour water starch to adjust the viscosity of the marinade, turn the fish over, spoon the seasoning onto the fish, drop rice vinegar into the big fish dish, and put 10 pieces of fried noodles on both sides of the fish.
It is characterized by bright red color, delicate and harmonious seasoning, tender and delicious meat, rich taste, rich and elegant shape, sweet, sour, salty, spicy and fragrant, and does not weigh on each other.
Silver carp has the effects of warming middle warmer and benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.
Stewed fish head in casserole
1 Remove the fish head of branchlets (about 600g); Half a catty of tofu (cut into half-inch thick slices); Half a tomato (sliced); Cooked pork belly slices, cooked pork heart slices, cooked pork tongue slices, sausage slices, mushroom slices, Flammulina velutipes, auricularia auricula slices, green bamboo shoots slices, magnolia officinalis slices.
50 grams of lard; 30 grams of ginger; 50 grams of onion (two and a half inches long); Garlic slices10g; 5 grams of pepper granules; Appropriate amount of white pepper and salt.
Cut the ginger in half, rub it on the bottom of the hot pot with the cut surface (to prevent the skin from sticking to the pot when frying the fish head), and then beat the ginger evenly with a knife.
After the lard in the pot is heated, choke the pot with Chili (Chili is not needed), fry the fish head over medium heat until it is slightly yellow, and add ginger, onion and garlic to make it fragrant.
Pour the broth (or boiling water) into the casserole and bring to a boil. Boil the stomach, heart, tongue, mushrooms, auricularia and magnolia slices and simmer for about 3 minutes. Add salt, add tofu, green bamboo shoots, sausages and Flammulina velutipes. After the soup is boiled, add tomato slices and pepper, and turn the pot slightly (do not add monosodium glutamate, so as not to affect the delicacy of the fish).
Fish head with vermicelli
Materials: 1 silver carp head (about 750g) and 5 vermicelli.
Seasoning: 50g of cooked lard, 30g of Shaoxing wine, 40g of soy sauce, 2g of sugar, fragrant grain 15g, 5g of onion and 5g of ginger slices.
Production method:
1. Make several cuts on both sides of the fish head to facilitate the taste.
2. Put the fragrant granules into a bowl, soak them in Shaoxing wine, and then filter out the fragrant granules with gauze for later use.
3. Heat the wok, add cooked lard and heat it to 50%. Fry the fish head with soy sauce along the edge in the wok until both sides are pale yellow. Add onion, ginger slices, Shaoxing wine, soy sauce, sugar and water1000g, then drown the fish head with water, boil it with high fire, and pour in vermicelli after the fish eyes turn white.
Black herring has the functions of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer.
6g of refined salt, sugar 150g, tomato sauce 100g, 7.5g of balsamic vinegar, chopped green onion 10g, minced garlic 10g, 80g of dry starch, 75g of pork soup, 40g of water starch, sesame oil 10g, and cooked lard 650.
(1) Tilt the fish skin downward with a knife, cut the fish skin with four knives for each piece, and cut it into 10 pieces. Then, cut the fish pieces straight to the fish skin (the knife distance is about 0.7 cm, and the fish skin cannot be broken), stick dry starch on it, and shake off the remaining powder, thus forming a green chrysanthemum fish. Put vinegar, sugar, salt, tomato sauce, pork soup and water starch into a bowl and mix them into seasoning.
(2) Heat the wok on high fire, scoop in cooked lard, shake off the raw chrysanthemum fish when it is 70% hot, put the fish skin down in the oil pan, fry until it is yellow, and take it out and put it on a plate. Heat a wok with high fire, scoop in 25g of cooked lard, saute shallots and minced garlic, pour in sauce, stir fry evenly, pour in 15g of cooked lard and sesame oil, and pour it on the chrysanthemum fish.
Snakehead has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood.
condiments
Snakehead Terror
condiments
Shredded green pepper
condiment
Salt, monosodium glutamate, cooking wine, soy sauce, sugar, chicken powder, shredded onion and ginger, peanut oil.
working methods
1. Wash the snakehead, cut it from the back, slice it to remove the belly, remove the big bones, and marinate it with salt and cooking wine.
2. Add shredded pepper to the fish and steam it in a cage.
3. Add shredded onion and ginger and pour in hot oil.
4. Pour in fish juice and add soy sauce, sugar, chicken powder and monosodium glutamate.
trait
The meat is tender and delicious.
point out
Fish should be salted before steaming, and fish juice can be prepared in advance.
Grass carp has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.
Exercise:
(1) Choose grass carp, catfish, pepper, pepper and other raw materials. And slaughter all boiled fish ordered by customers on site. After cleaning the internal organs, the slaughtered fish will enter the fish cutting process.
(2) Cut the slaughtered fish into fillets according to the specified width and thickness, mix them with salt, monosodium glutamate and starch according to the specified proportion, and then put them into a basin for sizing.
(3) Add white water to the wok, bring it to a boil, put in the starched fish fillets, take it out and put it in the basin after boiling. Then pour salad oil into the pot, add pepper and pepper, heat and pour into the pot filled with fish fillets, thus making a pot of boiled fish.
Features:
Spicy and tender fish, spicy and palatable, is popular in Beijing and enduring.
Hairtail has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs, and can be used for adjuvant treatment of persistent hepatitis and chronic hepatitis. Patients with hepatitis can take the upper layer oil after steaming fresh hairtail, and long-term use can improve the symptoms.
Raw materials:
1 hairtail, 1 tablespoon onion, ginger, garlic and pepper.
Seasoning:
1 tablespoon salt and 1 tablespoon pepper.
Exercise:
1. Remove the head and tail of hairtail, cut into long sections with a width of 0.5 cm, add seasoning and mix well.
2. Marinate the savory hairtail, mix in the starch, put it in an oil pan and fry it until it is crisp and yellow.
3, another oil pan, add 1 tbsp oil to stir-fry minced scallion, Jiang Mo, minced garlic, minced pepper, add crispy hairtail and pepper and mix well.
Eel has the functions of benefiting qi and nourishing blood, softening tendons and benefiting bones.
Raw materials:
1 fresh eel, 200ml sake, 300ml chaiyu soup, 1 kelp (length 50cm, width 5cm), a little mountain pepper powder, 30ml soy sauce and a little salt.
Exercise:
1. Sprinkle a little salt on the slaughtered eel, marinate for about 5 minutes, then put it in boiling water 10 second, and take it out. Wash the mucous membrane on the surface of the eel with a wooden brush and clear water for later use;
2. Boil sake, burn off the alcohol, add Chai Yu soup and kelp, cook for about 5 minutes on low heat, and take out kelp; [Xi 'an Food Network]
3. Put the washed eel on the grill, roast until both sides are slightly burnt, put it in 2, cook for about 40 minutes on low heat, add light soy sauce, and cook for 15 minutes. At this time, the eel meat is delicate and soft;
4. Soak the eel in the cooked juice and put it in the refrigerator for half a day, then bake it on the grill and sprinkle with pepper powder.
Misgurnus anguillicaudatus has the functions of invigorating middle energizer, invigorating qi, eliminating dampness and quenching thirst, sobering up and detoxicating, removing hemorrhoid and swelling, and protecting liver. Misgurnus anguillicaudatus and garlic cooked with strong fire can treat malnutrition edema. Misgurnus anguillicaudatus is fried to brown in oil and boiled in water, which can cure night sweats in children. Misgurnus anguillicaudatus stewed with tofu can cure damp-heat jaundice. Misgurnus anguillicaudatus and shrimp yellow can cure impotence.
Pickled loach
Ingredients: loach, pickled pepper, pepper, ginger and garlic.
Exercise:
1, pickled pepper, ginger and garlic,
2. Put oil, pickled pepper, ginger and garlic in the pot, cut into powder and stir fry.
3. Stir the loach for a while.
4, put pepper water, cooking wine, salt, vegetarian (you can put the right amount of meat sauce or hot sauce).
After seasoning for four or five minutes, loach will rot easily in a short time.
Misgurnus anguillicaudatus is fresh and tender, with strong pickled pepper flavor, which is a typical Sichuan cuisine.