[Encyclopedia of the practice of anchovies]_how to do _ making method

Categories : 新闻

[Encyclopedia of the practice of anchovies]_how to do _ making method

In real life, fish is a common meat for many people. The flesh of fish is tender and easy to digest. It is rich in protein and low in content. It is very suitable for the elderly, children or modern people.Come to eat, and catfish is also a relatively common fish, catfish tastes very good, there are many methods, each method is very simple.

The practice of anchovies Daquan Anchovy materials Anchovy, shallot, ginger, garlic, pepper, star anise, noodle sauce, cooking wine, salt, sugar, parsleyWipe dry with water; 3, cool the oil in a hot pan, heat the oil, put the fish pieces and cook on low heat; 4, remove after double-fried yellow; 5, onion, ginger, garlic, dried pepper, star anise fried in a wokFragrant, pour cooking wine, add fried fish pieces to the pan; 6, add boiling water that has not been half of the fish body, add the sea surface sauce to simmer over medium heat; 7, turn the middle once, add the appropriate amount of salt and sugar to continue to stew; 8, When the soup is basically dry, add MSG and spring onion, and the parsley can be cooked.

Tip 1: When you fry the fish, you must wait for the oil to heat before you start the fish; don’t rush to turn the noodles when frying, wait for the fragrance to flutter, turn yellow around before turning the noodles, or it will be easy to stick to the pan; 2, be sure to add boiling water when stewing,Otherwise, the fish is tight and fishy, which affects the taste and taste; 3, because the fish is fried on both sides, you do not need to add too much water.

Boiled Anchovies Material Anchovies are about one and a half pounds into slices. Add the appropriate amount of salt, three tablespoons of cooking wine, and two tablespoons of starch.

Two tablespoons of watercress, twelve chopped red peppers, one spoon of pepper powder, one small piece of ginger, four cloves of garlic, four chopped green onions, six chopped cilantro (also known as fish parsley), soy sauceA tablespoon, a spoon of vinegar, a spoon of sugar, and a moderate amount of MSG.

The method is to slaughter and cure the catfish, remove the net fish, and tilt the blades to a thickness of about 0.

2 cm pieces, then put in a bowl, add salt, cooking wine, water starch and evenly; cut fish head and fish bone into pieces; peel and wash ginger and garlic, cut into ginger minced garlic; wash green bamboo shoots, Cut into slices; wash the shallots and cut into green onions.

Set the pan on the fire. When the oil is burned until it is 40% hot, add the fish fillets and spread. When it is white, remove the oil and remove.

Drain the oil.

Leave about one or two and a half oil in the pot, put the watercress, soak it spicy, and stir-fry the ginger and garlic rice with cherry color.

Add about half a catty of water, add the sprinkles, fillet, soy sauce, salt, vinegar, sugar, peppercorns, and boil.

The fish is cooked to taste, and when the soup is thick, put MSG, chopped green onions, and cilantro.