Tag Archives: fish

Braised fish in soy sauce

Braised fish in soy sauce.
The mouth of the fish, with fish mouth, Chinese sturgeon, fleshy, rich in pectin, to dry into the dishes, fresh, can. “Braised fish in soy sauce mouth” to dry mouth into the cooking, Sichuan is a famous Chongqing dish. This cuisine for sturgeon mouth several times to cook, so soft, with mushrooms, ham, pork knuckle, cabbage, red soup, with slow fire slow harvest food, juice color is bright red, fresh mellow thick, soft, winter and spring season, taste delicious.
Raw materials
Ingredients: 1000 grams of sturgeon solution.
Ingredients: 50 grams of mushrooms, ham 50 grams, 50 grams of chicken, pork meat 250 grams, 2 pairs of wings, chicken feet, 2 to 150 grams of fresh cabbage. Spices: 100 grams of Shaoxing wine, salt 5 grams, ginger 15 grams, 50 grams of onion Festival, pepper 2 grams, 10 grams of sugar, monosodium glutamate 2 grams, chicken soup 15 grams, 15 grams of fat,
System of law
(1) dry mouth of sturgeon into the boiling water pot, stew for about 90 minutes, remove scrape off sandy, deputy bone, washed, cut into 4 cm long, 1.5 cm wide stripe, reentry boiling water even boil for 3 Liang Sheng into the aluminum pan, add chicken broth (500 grams), with small fire 90 minutes out. Flowering Chinese cabbage to tendons washed, cut into 7 cm long, chicken wings, chicken feet in boiling water boil for a short while, into the aluminum pot bottom. Pig elbow in boiling water boil for a short look at the pieces of spare.
(2) wok stir, the next essential oils (50 grams) burning heat troughs twelve months later into the ginger, onion and stir fry until fragrant. Add chicken soup (750 grams), salt (4 g), sugar, color, pepper powder, pig elbow, fish hatched Shaofei, do floating foam, pour put chicken wings, chicken feet at the bottom of the aluminum, move to a small fire burning, pick to chicken wings, chicken feet, pig elbow meat, onion ginger move to stir admiral Decoction concentrated close, placed MSG push the uniform.
(3) another wok stir at home, lard oil till the 6 into the heat, flowering Chinese cabbage fried a few, chicken soup, mushrooms, ham, sliced chicken, white salt burn tasty, put the tray at the bottom, then the fish mouth even juice poured cover of the top.

Delicious Braised fish

Braised fish
Skin is the seafood in precious dry products, rich in protein and fat, “onions burn skin” is one of the traditional dishes of Sichuan, use dry skin first with blisters on the soft, and then boiling water boiled several times, and then add onion, soup simmer slow fire until crispy juice thick. A vegetable juice thick and shiny, waxy skin soft, mellow taste and rich flavor of onion.
Raw materials
The main water fish skin 600 grams.
Ingredients: chicken meat 300 grams, 200 grams of white onion, ginger 20 grams.
Seasoning: salt 4 grams, 10 grams of soy sauce, soup 500 grams, Shao liquor 25 grams, wet starch 15 grams of sesame oil 100 grams of 15 free pigs.
System of law
(1) wash the skin, cut growth 7 cm wide and 3 cm strips, in boiling water for several times; chicken chop block; white onion wash, cut into 7 cm long segment. Ginger shoot broken.
(2) wok stir, put the pig oil (50 grams) burning heat troughs twelve months later, stir fry under the chicken pieces, ginger, spring onion (50 grams), salt, Shaoxing wine, stir well, broth, soy sauce into skin, the soup to boil the pot to move to a small fire slow burning, until the skin to soft tasty.
(3) on the other with the wok set when the fire, put the pig oil burning troughs twelve months, scallion saute, pour juice a broiled fish skin and fish placed in the pot to burn for a few minutes, wet starch thicken received juice, concentrated juice pour sesame oil and uniform, pan code into a container with the chicken of the tray.

Sesame fish maw

Sesame fish maw
Sesame flavor, Sichuan is one of the commonly used flavor; the flavor of cooked fish for victory, is a senior in traditional Sichuan dishes. It has rich sesame flavor, salty fresh mellow. The taste of this type used for cold dish, with sesame, sesame oil, salt, monosodium glutamate, fresh chicken soup and concentration modulation. But modulation sesame should first with oil, casual tone, and the smell of the sesame sesame oil flavor to the mutual integration, and Sichuan salt, MSG, chicken soup harmonic. This dish is a selection of water yellow belly, burning tasty, mixed with sesame sauce. Into a dish with soft and silky taste salty, fresh and fragrant flavor.
Raw materials
The main water fish 400 grams,
Ingredients; vermicelli 150 grams, 30 grams of cooked ham.
Spices: 75 grams of sesame paste, Sichuan salt 5 grams, 5 grams of soy sauce, Shao liquor 15 grams, pepper 1 g, sugar 2 grams, monosodium glutamate 2 grams, 500 grams of broth, ginger 5 grams, 5 grams of scallion, 15 grams of sesame oil, lard 25 grams,
System of law
(1) the maw and Fenpi respectively about 5 cm square block of Ming dynasty. Ginger shoot broken. The sesame paste, salt (2 grams), sesame oil, soy sauce, sugar, MSG and mix thoroughly into the “sesame sauce”.
(2) wok stir, add lard burning heat troughs twelve months later, ginger and onion saute adding broth, boil to go fishing after the onion ginger, fish maw, Sichuan salt, Shaoxing wine, pepper, slightly boiled fish maw to taste, after the fish out, squeezed water dry cold,
(3) put sesame sauce mix fish people in. Cook a vermicelli with boiling water, cold air into the dish bottom, put fish maw, then sprinkle with minced ham into.

Stewed fish maw rolls

Stewed fish maw rolls
Fish, seafood is delicious, fish processing, cat shark in fish, fish, often Moray catfish, yellow croaker and dried,
Fish maw with white sauce volumes, is a traditional Sichuan feast in the expensive dishes, selection of yellow croaker belly fat, use the white sauce white burn techniques to maintain the qualities of their own raw materials. With thicken suitable for thin, both raw material, taste and smell, and can cover the sieve fish maw character; coupled with the fish doped, fresh vegetables, milk, carefully steamed, cooking braised and. A vegetable juice color white, pale yellow belly; soft waxy texture soft, authentic, mellow fragrance, rich flavor of sichuan.
Raw materials
Ingredients: 500 grams of dried fish maw.
Ingredients: 300 grams, fish mixed with cooked lean ham 50 grams, gourd skin 20 grams, 50 grams of vegetables. Spices: Shao liquor 15 grams, 3 grams of salt, onions 15 grams, ginger 15 grams, wet starch 25 grams, 50 grams of egg white and corn starch, Naitang 400 grams, 100 grams of flour, broth 500 grams, 25 grams of lard, chicken oil 15 grams.
System of law
(1) water fat fish maw to drain water, the noodles of withdrawal in the belly rub clean the oil, then the belly into the clear water in the wash, drain into the boiling water boil for a short time, the re-entry in cold water floating bubble.
(2) towel gourd peel into boiling water cooked, clean wok, add cold water source and thoroughly picked up, cut and lean ham were long 6 cm, coarse 0.2 cm silk.
(3) the maw into 6 cm long, 5 cm wide, 0.5 cm thick pieces), a total of 15. With the broth fed picked up, packed in water, tiling disc by first pieces smear egg white, wet starch, and then cast a layer of fish mixed with, into the ham, towel gourd pisi, roll into a diameter of about 1.5 cm Jane like, cage steamed out. (4) fish maw rolls after freezing, each cut into 2 sections, cut down, put the wind car shape in the bowl, cage boiling heat. Take the dish out fish maw rolls Pina buckle into the tray; vegetables cooked in fish maw rolls around the edge.
(5) net pot set the fire, lard oil, till the 6 into the heat into the onions, ginger and stir fry until fragrant, pour in milk, wine, pepper, white salt; after Shaofei out the flavor removing onion ginger, add MSG, hook into the wet starch; thick juice, pour in chicken oil, push turn pot poured on the fish maw rolls on the.

The fish maw

The fish maw
Sichuan cuisine famous chef, to traditional cooking techniques, chess board pitched battle to the image, reproduced in the dish, Xie taste to fish maw dishes, beautify the dishes, dishes into red and green phase contrast, the tone is beautiful natural, soft texture of delicious soup, taste palatability light. The best soup Sichuan Traditional feast.
Raw materials
Ingredients 500 grams of water; yellow belly.
Ingredients: Chicken mixed with 500 grams, 10 grams of spinach, 50 grams of cooked lean ham.
Ingredients: white pepper 3 grams of salt, 1 grams, 50 grams of white wine, MSG 1 grams, 1500 grams of chicken soup, soup 1000 grams of egg white 50 grams of starch.
System of law
(1) will drift to the oil slick maw with a blade into 0.5 cm thick slices. Spinach leaves Gengzhong boiling water blanched remove cold bleaching, tore into filaments. Cut into filaments with ham.
2) will fish maw chip with chicken soup (750 grams), wine (25 grams), salt (1 g) in the pan picked up, fish out of the water dry, flat, after wiping egg white starch, and then coated with a layer of chicken grits wipe smooth, do grow 20 cm, width 15 cm of semi-finished blank, and then with spinach leaf stalks, ham wire in the chicken grits placed on the checkerboard, the cage with the fire steamed into the soup plate.
(3) stock and bring to the boil over, add pepper, salt, monosodium glutamate injection of white fish into the tray.