material
300 grams of fat fish, chopped green onion and ginger slices.
working methods
1. Wash the fish and cut into pieces for later use.
2. Put a proper amount of cooking oil in the pot and turn to medium heat.
3. After the pot is hot, add ginger slices and stir fry until both sides are slightly yellow. Add appropriate amount of yellow wine, soy sauce and water to stew.
4. When the fish is slightly cooked, add appropriate amount of rice vinegar and sugar to continue stewing.
5 Collect the soup after the fish is cooked, and add proper amount of monosodium glutamate, pepper and chopped green onion.
Second, fresh water fish with chopped peppers.
material
400 grams of chubby fish, 50 grams of chopped pepper, ginger slices, garlic slices and chopped green onion.
working methods
1. Wash the fat fish and cut into 1 cm thick slices.
2. Put chubby fish in a dish, add chopped pepper, ginger slices, garlic slices, salt, monosodium glutamate, pepper, yellow wine, sugar and cooking oil and marinate for 30 minutes.
3. Put a proper amount of water in the pot and cook it over high fire.
4. After the water is boiled, add the marinated fat fish and steam for 12 minutes. Take out and sprinkle with chopped green onion.
Third, fish with Chinese sauerkraut
material
Ding Gui fish 1 contract 500g (freshwater fish such as grass carp, perch and silver carp can be used), pickled cabbage 150g, pickled pepper 30g (if you like spicy food, you can increase the dosage), 5 dried peppers, raw flour 10g, eggs 1 and ginger 650.
working methods
1. After the fish is washed, slice it and cut it into fillets. Add salt to the fillets and wrap them with egg white and starch. Put the fish head and bones in another bowl for later use.
2. Wash sauerkraut and onion and cut into sections. Wash and slice ginger. Slice pickled peppers and dried peppers.
3. Heat oil in the pot, add ginger slices and dried peppers and stir-fry until fragrant, then add pickled peppers and sauerkraut in turn, and stir-fry until fragrant.
4. Pour a proper amount of water into the pot, add salt and chicken essence to taste, then add fish heads and bones, and cook for 5 minutes on high fire.
5. Add fish fillets with good pulp. Cook until the soup color and meat quality turn white (about 3 minutes), sprinkle with onions and season with a little pepper.