Edit this paragraph: grass carp (or carp) 1 kg, 3 shallots, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil and boiled water/kloc-.
In the production process, the fish is washed and drained, cut into two pieces from the back, and then directly cut into octagonal pieces (a total of 16 pieces).
Mash the smoked fish onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fillets for about 4 hours (turn them up and down twice to make them taste even).
After the peanut oil is heated, fry the fish slices in two batches (about 3 minutes each), then drain the oil stains, and immediately put them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.
After the second batch of fish is fried, you can take out the first batch of fish fillets soaked in sugar water from the plate and continue to soak the second batch of fish fillets.
Pour out the oil of fried fish, pour the sauce of the original fish into the pot, add a little sesame oil to boil, and then turn off the heat. Drop the fish fillets soaked in sugar water into the pot, turn them over and dip them on both sides. Serve.
Remarks: Fry pomfret until it is crisp, so as to avoid the fish scattering when dipping in the marinade. The sweet pomfret sauce is really appetizing.
Nutritional value:
Grass carp; Buji fish
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Common name pomfret. Belonging to herbivorous fish, it is a health food that warms the middle warmer and tonifies the deficiency. It is beneficial to dampness, warms the stomach, calms the liver and dispels the wind, and is suitable for cold stomach constitution, headache after a long illness, loss of appetite, etc. Grass carp should be added with ginger, onion and garlic. ...
Edit this paragraph. Practice 2: about a catty of herring, a little soy sauce, wine, sugar, soy sauce with ginger and onion.
In the production process, the fish is vertically separated from the spine, cut into small pieces every other fish section, marinated in soy sauce and wine for two hours, and drained. Heat oil, put the fish pieces in, fry until both sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. ) Pour off the excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick. Put the fried fish pieces into the mixed thick juice, stir-fry for a while, and serve.
Delicious and sweet.
Edit this paragraph to practice three main components of pomfret.
500 grams
; Chopped green onions
1 spoon; energy
3 tablets
Seasoning: oil
Appropriate amount; wine
3 tablespoons; soybean
3 tablespoons; 1 tablespoon sugar
; five spice powder
1 spoon; Fennel 1
Practice 1) Cut the pomfret into blocks and dry the water with paper towels.
2) Add a), ginger seasoning and water (about 1-2 times) into a small pot, add chopped green onion after boiling, and turn off the heat.
3) Put the fish pieces of 1) in a medium-temperature oil pan and fry them thoroughly (preferably), then put them in boiling water immediately after taking them out. 2) Soak them for a few minutes and take them out.
note:
Another method is to soak the fish pieces in marinade (ginger, onion, wine, soy sauce) 1 hour, fry them and soak them in the cooked soup.