A list of the contents of this article:

What is the production method of crispy shredded fillet? What should I pay attention to?

Pan-Fried Meat Dumplings fish fillet Pan-Fried Meat Dumplings fish fillet crisp and tender, suitable thickness, the best wine. The essence of this dish is "oil", which is not ordinary peanut oil. the secret of this fragrance is the oil fried from pig fat, stick the pig fat on the edge of the pot, fry the fish, and finally add the seasoning to it, which is a piece of fragrant Pan-Fried Meat Dumplings fish fillet.

Materials:-pig elbows (best for local pigs)-vinegar-salt-black pepper-ginger-green onions-garlic-cooking wine-soy sauce-sugar-honey-flour steps: treat pig elbows, boil elbows in boiling water until cooked, remove hair, remove bones, and cut meat into thin slices. Add vinegar, salt, black pepper, ginger, green onions, garlic, cooking wine and soy sauce and marinate for about 20 minutes.

First of all, it is very important to choose fresh chicken feet. Fresh chicken feet have tight skin, no peculiar smell and full meat. When buying, you should check whether the chicken feet are damaged, discolored or smelly, which may be signs of stale. In addition, it is best to choose boneless or boneless chicken feet, which is more convenient to eat. Second, be careful when cleaning and handling chicken feet. There may be residual dirt or bacteria on the surface of chicken feet, so they should be washed thoroughly before cooking.

How complicated is the method of making crystal duck cube? What are the details that need to be paid attention to in the production process? Crystal duck recipe is one of the recipes of Northeast Chinese cuisine, with ham as the main raw material. Crystal duck adopts frozen cooking technology, which tastes salty and delicious. Crystal duck features: the crystal skin is as transparent as jade, fresh and refreshing. Greasy skin.

There is a custom of eating pancakes in many places on festivals such as "Ching Ming Festival", "March Festival" and "Spring Festival". The way to cook pancakes is to fry and stew an appropriate amount of various vegetarian dishes, then add the right amount of monosodium glutamate to serve. Keep a certain amount of soup and heat in the pot where the dishes are filled, so that they can have a flavor when eating. When rolling pancakes, if you put some crispy seaweed, fried shredded eggs, or a little hot sauce in the crust, it will taste better when it is hot after the roll.

Who can tell me what kind of fish it is and how to make it in Fuzhou market?

It is cooked fish, not some new fish. It is also called cooked dried fish in Fuzhou. It is made from anchovy after pickling and drying. Let's see what other people say.

The following picture shows the goldfish Nemipterus virgatus, commonly known as silver carp, yellow line, and red shirt. The ellipse of the body is slightly extended, and the body is covered with small pectinate scales. There is only one side line, complete and slightly curved in the middle. The pectoral fin has 6 fins and 7 fins.

It belongs to the bottom fish in the warm temperate shallow sea of the western Pacific Ocean, mainly lives in the temperate shallow sea, usually stops at the bottom of the sea, and buries the fish body in the sand, showing only two eyes to observe all around, can slightly change the body color with the environment, the swimming ability is not good, swinging the fish up and down in a wavy way to swim, it is carnivorous and feeds on small invertebrates. For economical edible fish, it is suitable for all kinds of cooking methods.

How to preserve tofu fish

Do not eat immediately, you can immediately put the fresh leading fish in the refrigerator for cryopreservation, storage time should not be too long, about two days. Put the tap fish in a cool and ventilated place, change the water frequently every day, and add a little salt after changing the water. It can be stored for at least two days in summer and at least three or four days in winter.

Tofu fish can be frozen. It is frozen during transportation, but the frozen storage time of fish tofu should not exceed three days, otherwise it will easily deteriorate and cause the taste to deteriorate after more than three days. If you don't put the tofu fish in the refrigerator, soak it in water, add salt, and store it in a cool, ventilated place for later consumption. Eat tofu fish can be braised, stewed soup, add spring onions, ginger and garlic to remove fishy.

Put the bibcock fish in a cool and ventilated place and change water frequently every day. Storage method: users pack the tofu fish in a fresh-keeping bag and put it in the freezer. The storage time should not be too long, about two days. Bibcod fish contain plenty of water-rich protein and are very prone to bacterial deterioration when placed in the air, and are usually eaten on the same day they are purchased.

How to make shredded fillet with yellow pepper? Can only choose dried chili peppers for this dish?

1. Main ingredients: half a jin of sardine, spring onions, ginger, a little dried chili, light soy sauce, sugar, salt, cooking wine, chicken essence; wash and dry the fillet and set aside; add a little oil after the pot is hot, heat the oil to 60%, stir the shredded ginger and dried chili; add the sardine, add 1 / 2 tablespoon light soy sauce, 1 / 2 tablespoon sugar, 3 tablespoons cooking wine and simmer for 5 minutes; season with salt and chicken essence, sprinkle with scallions.

2. Wash all kinds of small fish. Heat the oil in the pan, stir-fry the onions until fragrant, add shredded ginger, dried turnips, red rice peppers and soy sauce. Pour the right amount of cold water into the pot, bring to the boil, add small fish and soy sauce, cover and simmer. When Xiaoyu 8 is ripe, pour in the remaining ingredients and seasonings, stir gently and serve. Fried meat with Lentinus edodes is also a home-cooked dish.

3. Add about 1 jin of soup or water to the pot. Boil with sliced ginger, green onions and yellow rice wine to make flavor. Remove the residue with a leaky spoon. Pour in the eel section, shredded shiitake mushrooms and salt, bring to a boil for about two minutes. Pour the soup into the basin and cover it with bubble cold (eat at noon in the evening, or in the morning). Mix chili circles, peanut kernels, crispy chili peppers, red oil, pepper powder, Meiji fresh soy sauce, sugar, chicken essence, minced ginger, chopped onions, sesame oil and fish sauce in a bowl.

4. Roast meat dumplings in Xiamen, Fujian Province, roast meat dumplings have a long history, with sweet and smooth, greasy, Seiko and other characteristics, there are many varieties of dumplings in various parts of Fujian, such as salted dumplings, bean dumplings, sweet dumplings, meat dumplings and so on. Xiamen meat dumplings are more famous. Xiamen meat dumplings taste sweet, oily and non-greasy, red and yellow in color, and are attractive to taste.

How do you fry the fish? How to make soup with bibcock

Heat the oil in the wok over low heat and stir-fry the garlic and sliced ginger. Pour in the leading fish, adjust the heat, gently stir the fish with a shovel, deep-fry for a few minutes, add rice wine, aged vinegar, sugar and salt, cover and cook. Boil cold water and Wenzhou pickles in the pot, simmer for 5 minutes, add diced bean curd, sprinkle with parsley and serve. Tips: sliced ginger and dragon head fish are fried in oil, and then add water to cook the soup, the fish soup will be very white.

Wash the fish and cut them into sections. The ingredients are well prepared. Put the oil in the pan and stir-fry the spring onions and ginger to give a fragrance. Stir-fry the leading fish in the pan, add water to bring to a boil, then add tofu, boil for 5 minutes, add salt and chicken essence to taste, finally put in a bowl and sprinkle with chopped onions.

Deep-fried tap fish: cut the fish into strips or pieces, wrap them with flour or starch, and then deep-fry them until golden brown in hot oil. This cooking method can make the fish crisp on the outside, crisp and delicious. Sauerkraut bibcock fish soup: boil the leading fish and sauerkraut together into a soup, you can add tofu, mushrooms and other ingredients to increase the taste. This cooking method can make the soup sour and spicy and the fish fresh and smooth.

Heat the oil in the wok over low heat and stir-fry the garlic and ginger slices. Pour in the leading fish, adjust the heat, gently stir the fish with a shovel, deep-fry for a few minutes, add rice wine, aged vinegar, sugar and salt, cover and cook. Boil cold water and Wenzhou pickles in the pot, simmer for 5 minutes, add diced bean curd, sprinkle with parsley and serve. East China Sea strange taste bibcock fish material bibcock fish 500 grams.