Tuesday, February 23, 2010

Dry fish recipe

Accessories: bamboo shoots, pork, hazel mushroom, dried roses, onions, ginger, garlic

Seasoning: salt, MSG, sugar, soy sauce, vinegar, cooking wine, aniseed, pepper powder

Cooking methods:

1, will head out into the golden pot Jianzhi sides, pot filling down into the prickly ash, aniseed speeding incense, placed in Cong Jiangsuan speeding to the golden, add bamboo shoots, hazel mushroom, cooked bacon pieces and broth, transferred to soy sauce, pepper, cooking wine, vinegar, sugar, will head into, add a little dried roses, stewing about 20 minutes;

2, will be a good head and stewed dishes out a plate, pasta boil over eight mature fish out cold, dry oil mixed with what both sides after Jianzhi golden, put soup in Luezhu, add MSG pan on the fish can be the first side.

Features: thick fresh taste, unique flavor.
Secret sauce burnt octopus

Ingredients: octopus

Accessories: onion, ginger, garlic

Seasoning: Salt, MSG, oyster sauce, tomato sauce, cooking wine, pepper, sugar, water, starch, chili sauce, Soy sauce

Cooking methods:

1, the octopus took a knife cutting the word, add salt, pepper, MSG, cooking wine, onion, ginger marinated spare;

2, in tomato sauce followed by adding oyster sauce, cooking wine, Soy sauce, chili sauce, stir juice made from secret;

3, the Yan Hao Jian Zhi sides of the octopus golden pan, pot add a little oil, saute minced garlic, ginger, under, into the secret system of juice, salt, MSG, water, starch, starch, pan can be poured in the octopus .

Features: External cakes inside tender, sweet and sour refreshing.

Family-Style burning Abalone

Ingredients: Fresh abalone

Accessories: garlic, green peppers, onions, ginger

Seasoning: salt, MSG, sugar, soy sauce, oyster sauce

Cooking methods:

1, the abalone meat removed, cleaned of impurities, one by one cut into thin slices, over three seconds to remove the boiled hot or too cold standby;

2, sitting down the oil pan ignition, the next onion ginger stir-out fragrance, add garlic sprouts, green peppers, transferred salt, MSG, soy sauce, Maggi sauce, soy sauce, sugar, oyster sauce, saute quickly turning films after the accession to abalone you can even pan fried.

Features: fresh and delicious, nutritious.
Braised carp

Ingredients: carp

Accessories: pork, bamboo shoots, mushrooms

Seasoning: salt, MSG, sugar, cooking wine, dried chili

Cooking methods:

1, the cleaned surface, cut the word carp took a knife until the pot into the hot oil till the 6-7, it will be golden fish back into the deep fry both sides;

2, pot stay in base oil, the next onion ginger, stir-fried pork Ding, and then followed by adding dried pepper, bamboo shoots small, button mushrooms stir well, transferred to soy sauce, cooking wine, red amount of boiling water, then transferred to vinegar, sugar, after Luezhu Add fish, small Huodun 20 minutes, take out a plate of fish and ingredients, add water, starch thicken soup, add a little MSG pan pour in the fish can be.

Features: meat is tender, handsome in appearance.
 Yam burning catfish

Ingredients: catfish

Accessories: Chinese yam, eggs

Seasoning: soy sauce, vinegar, MSG, cooking wine, starch, aniseed, pepper, cinnamon, geraniol, dried chili

Cooking methods:

1, the sliced yam, catfish boiled over after the hot wash out, will the surface mucus Guajing cuts back;

2, sit down pan ignition oil, the oil will be a little deep-fried yam removed catfish dip surface layer of golden eggs back into the deep fry, pot stay in base oil and put it into Congjiang Suan, yams, catfish, aniseed , dried chili, pepper, cinnamon, geraniol, cooked into the cooking wine, vinegar, soy sauce, sugar, into the amount of hot water, a small Huodun concentrated close to the soup, remove the fish, after transfer to a plate, soup thicken Linru cuisine can be.

Features: succulent and rich nutrition.
 Boil Pomfret

Ingredients: Pomfret

Accessories: green peppers, eggs, flour

Seasoning: flavor juice, pepper, MSG, cooking wine

Cooking methods:

1, the pomfret pieces to the head, cut into thick, add MSG, salt, cooking wine, pepper salted moment, and then a thin layer of fish flour were shot on the back;

2, sitting down the oil pan ignition will be sticky fish eggs into the pot Jianzhi leveling the surface of gold, cooked into the cooking wine, add flavor juice, a little water, sugar, small fires burned Braised moment, thrown into the green peppers at the end pan can be.

Characteristics: color, golden yellow, delicious refreshing.Lily Chinese yam stewed eel

Ingredients: 750 grams eel

Accessories: Chinese yam 50g, lily 50 grams, 5 grams of wolfberry

Spices: salt, cooking wine, sugar, rice vinegar, soy sauce, peppercorns, and edible oil,, ginger, scallion, soup, water, starch

Cooking methods:

1, eel slaughter oblique cut into pieces after the wash, with salt, cooking wine, onion ginger marinated for 10 minutes in advance by blisters on the soft yam, will lily, Chinese wolfberry were washed with blisters and is ready;

2, take the oil pan into the ignition, put the oil point of pepper fish out and put it into Yanhao eel, add a little wine duplicating the moment, together with appropriate stock, into the Chinese yam, and then turn into the soy sauce, chicken, salt, sugar, boiled with the fire turn the small Huodun 15-20 minutes;

3, after a good stew into lily, Chinese wolfberry, with large fire for two minutes until the lily, Chinese wolfberry cooked, pour a little water, starch, vinegar can be used.

Features: color Hongliang, fitness and physical
Garlic burn big catfish

Ingredients: catfish

Accessories: blue, tomato pepper

Spices: garlic, dry red pepper, pepper, ginger, onions, sugar, soy sauce, vinegar, cooking wine, salt, chicken, edible oil, water

Cooking methods:

  1、 Will be slaughtered wash, and cut catfish in paragraph 5 minutes with a little salt, green peppers cut into small;

  2、 Take pot ignition discharge oil, oil heat will Garlic, dried red pepper into the pot and deep fry golden brown add garlic stir fry catfish, add cooking wine, soy sauce, sugar, ginger, pepper, scallion, vinegar, a little clean water Braised 5 minutes, then add red pepper Ding, chicken can be.

Features: meat tenderness and pure taste, garlic rich
Braised head and tail

Ingredients: head, fish tail

Ingredients: star anise, aniseed, ginger, onion, coriander, dry starch, pepper

Spices: sesame oil, salt, sugar, cooking wine, chicken, soy sauce, peanut oil

Cooking methods:

  1. To take grass carp's head, tail cut into fan-shaped back.

  2. Pot set fire, under the fish's head, tail add diced green onion, ginger fry both sides.

  3. Pot add water, into the head, tail, salt, MSG, soy sauce, Heat, water, starch, starch, can be topped with sesame oil.
Wuchang fish dry


Wuchang fish a fresh (about re-Erjin), water-fat soaked bamboo slices 12, 12 sesame oil, sugar 1 money, cooking wine 3 money, chopped green onion 1 money Shuzhu You 12, monosodium glutamate and a half of money, wet starch six money, soy sauce, 1 2, ginger 2 money.

System of law:

1, the fish to the scales, gills, guts, and washed in the fish knife draw oblique cross pattern 5. Soaked bamboo slices cut into thin slices.

2, wok set each on a high, the next Heat sesame oil, fry both sides of the fish hack yellow, add cooking wine, ginger, soy sauce, salt, scallion, soaked bamboo slices, water, etc., along with cooking until the soup Shaofei, the shift home burned in the fire pan 10 minutes, and then set each on a side pot to continue to burn for three minutes, until the soup is thick thick, about the fish into the tray clean wok Sheng. Set each on the juice, the next MSG, sugar, starch thicken with wet and put it into Shuzhu You, clean wok can be poured on the fish surface.

Features: This dish color golden yellow, fat hypertrophy, flesh thin waxy, oil lubrication Smoothness, abnormal taste delicious.
Green onions grilled carp

Ingredients: carp, shallot

Ingredients: water, starch

Spices: sesame oil, sugar, cooking wine, salt, chicken, soy sauce, peanut oil

Cooking methods:

1, the crucian carp to the scales and viscera, gill, wash, two draw oblique knife, put soy sauce, pickled in alcohol to reconcile what is expected.

2, open the pan pigs will be put carp put pot, two fried yellow, removed, filtered oil.

3, the onion cut into 1-inch long, the pot saute, then the carp on the onions on top, plus wine, soy sauce, sugar, sugar, color, monosodium glutamate and broth, cover the lid, with a small warm roasted about 2 10 minutes, the fish have been tasty, you can take out on the disk.

4, renewed stir, close the pot of thick soup, sprinkled with sesame oil and vinegar, along with the top down in the crucian carp that is good.Dry fish

Ingredients: Yellow Croaker

Ingredients: ginger onion and garlic, green beans, bean paste, bamboo shoots, bubble pepper, pork, grains, mushrooms, pepper

Spices: cooking wine, sugar, salt, sesame oil, chicken, soy sauce, peanut oil

Cooking methods:

1, the number of carp both sides of the razor sharp knife, in order to Sichuan salt, cooking wine salt into the ignorant;

2, pot heat the oil till the Bacheng would deep fry fish, golden yellow;

3, pot stay in oil, the next end of pork, sugar, Sichuan salt, cooking wine, black pepper, and soup, ginger, garlic, pepper, soy sauce, till the juice dry, clean wok transfer to a plate.
Incense burning warehouse Fish

Ingredients: Cang Fish

Ingredients: mushrooms, soaked bamboo slices, ginger, onions, garlic, kale, water, starch, edible fungus

Spices: sesame oil, sugar, salt, chicken, soy sauce, peanut oil

Cooking methods:

1, the fish go end to end to take the middle, into the pot to the fire Jian Zhi Huang crisp skin when the fish out.

2, I fried shallot segment into the fish section and soy sauce, wine, Braised cook for 10 minutes, clean wok before adding vinegar and sesame oil can be.
Spicy sauce Shao Yu

Ingredients: Grass carp

Ingredients: ginger, onion, garlic, dried chili, fermented flour paste, pepper, chili oil

Spices: cooking wine, salt, sugar, chicken, soy sauce, peanut oil

Cooking methods:

1, carp, after dealing with a clean, dry water, in the fish oblique 2 ~ 3 knife pattern.

2, pot Heat 4 tablespoons oil, fry the fish both sides look slightly out of Sheng; pot ginger, minced garlic until fragrant, came alive again in spicy bean paste and spices C fry, pouring sauces under the A and a small bowl of water with the boil, put fish and tofu, and cook together for 10 minutes.

3, left half of the juice, it will be sung out of the fish and tofu, soup thicken and add seasoning B stir well, pour the juice in the fish and can be sprinkled with chopped green onion.
豆瓣 Carp


Carp 1 600 grams, 15 grams of garlic, ginger tablets 15 grams, onion 10 grams of grain, bean paste 2 tsp, Dark soya sauce 1 / 3 tsp sugar, 1 / 2 teaspoon MSG 1 / 4 teaspoon, 1 teaspoon cooking wine, 100 grams of chili oil, raw powder 1 tsp, 2 soup 200 grams, a little sesame oil.

Cooking methods:

Ji cruciferous fish knife, pickled, into 160 ℃ deep fry in hot oil golden out. Pot by adding ginger, garlic, bean paste until fragrant, the next two soup and seasoning Shaofei, into the small fire simmered fish thoroughly tasty, to close thick thick juice, transfer to a plate, juice under the chili oil stir well, pour in the fish clean wok on the Serve sprinkled with chopped green onion.

Features: color Hongliang, Zhinong wei shiang.
Spicy octopus

Ingredients: 500 grams of fresh octopus.

Spices: red pepper sauce 1 tablespoon peanut oil 100 grams, 15 grams of dried red pepper, pepper 40, spring onions, ginger each 20 grams, soup 250 grams, a little sugar, salt, 1 tsp, 2 tbsp cooking wine, chicken little sesame oil 2 spoons.

Cooking methods:

1, the octopus washed, cut off the head, fins, etc. to internal organs clean knife cut into 5 cm long sections, sub-3 second into the hot oil with Qi Cheng picked up the yellow into pieces.

2, dried chili remove stalks, to the child, cut into short lengths of 1.5 cm long, with a few drops of water sprinkled with pepper wetting; ginger shoot break, spring onions cut a long section.

3, set the fire pan, heat the oil till the Qi Cheng, put dried peppers, pepper Chaochu fragrance after they put ginger, green onions fry, then add soup, add octopus, add salt, cooking wine, chicken, sugar and red pepper sauce, changing thick tasty soup low heat slowly till the last Linru sesame oil.
Sào dry fish

Ingredients: Grass carp

Accessories: pork, bamboo shoots, mushrooms, preserved vegetables

Spices: bean paste, foam pepper, cooking wine, fermented glutinous rice, monosodium glutamate, starch

Cooking methods:

1, the knife cut both sides of grass carp, plus Congjiang Suan, salt, cooking wine pickled moment, pork dice, dice mushrooms standby;

2, the fish will be preserved a good layer of dry starch Shang Ma, into the pan in the Jianzhi sides Lunatia removed, pot add a little oil, the next bean paste, foam pepper, minced garlic, ginger, scallion stir-fried, red amount of water, stir well out into the reserve;

3, the pork Dinca wine, bamboo shoots, mushrooms, preserved vegetables, stir-fried after incense Linru good bean paste soup, into the grass carp, fermented glutinous rice, small Huodun to thicken the broth, water, starch can thicken.

Features: Spicy tasty, unique flavor.
Grilled Trout

Ingredients: Trout

Accessories: cooked potatoes, cooked eggs, lemon, onions, anchovies

Seasoning: salt, black pepper, dill

Cooking methods:

1, will be chopped cooked potatoes, cooked chopped egg, anchovies into the tin foil in, sprinkled with onions at the end, lemon juice, add after trout, sprinkle with salt, black pepper, crushed, chopped dill, a little water, tightly wrapped with aluminum foil later, into the oven bake 20 minutes.
葱烧 sea cucumber


1,000 grams of water in a small sea cucumber, salt 2 grams, green onions 105 grams, 3.5 grams monosodium glutamate, garlic 15 grams, wet starch 10 grams, ginger 5 grams, 700 grams chicken broth, ginger 27.5 grams, 50 grams of shallot oil paste, sugar 27.5 g, Shuzhu You 150 grams (about consumption of 75 grams), soy sauce 12.5 grams, Shao liquor 15 grams

Cooking methods:

1 small cucumber water to wash hair tender, the entire pot into cold water, stir boiling, about 5 minutes remove and cook, Lek water, and then 300 grams of boiled chicken soup taste of soft and make it into the net after the Lek chicken soup. The onions were cut into 5 cm segment (100 grams) and late (5 grams). Garlic cut into 3.3 cm segments.

2, will be placed each on a frying pan, into the Shuzhu You, to consume Bacheng hot nowadays into the scallion, Explode golden brown wok from the fire-side, scallion-side in a bowl, add chicken soup (100 grams ), Shao liquor (5 grams), ginger juice (2.5 grams), soy sauce (2.5 grams), sugar (2.5 grams), and monosodium glutamate (1 g), on the tray stir-steam 1-2 minutes out, Decanting to soup left scallion spare.

3, lard plus fried scallion, Sea cucumber, salt, broth, sugar, cooking wine, soy sauce, sugar, color, boiled moved Weihuo simmer 2-3 minutes, stir the starch thicken add MSG, with the fire penetration close juice, Lin Ru Scallion, Sheng into the disk can be.

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