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How to make the matchmaker fish delicious (the practice of the matchmaker fish with green onion oil)

1. The first step: the matchmaker fish is red all over, and its pectoral fins are a bit like the wings of a butterfly. The pattern is very beautiful. It contains high protein, low fat and high nutritional value. Step 2: remove the scales, gills and internal organs and drain the water. Step 3: first cut a few knives on the fish, and then smear it on the fish with about 1 tablespoon of cooking wine. Step 4: put a little white pepper on the fish. Step 5: put a little salt on the fish.

2. 250g matchmaker fish, right amount of oil, right amount of salt, right amount of spring onion, right amount of garlic, right amount of ginger, right amount of light soy sauce. Wash the matchmaker fish and marinate with the right amount of salt for about half an hour (if it is boiled for about 20 minutes). Minced garlic, minced ginger, and light soy sauce are ready. Heat the pan and put in the right amount of oil. Dry the fish and put them into the pot. Pan-fry until golden on both sides. Pour in chopped onion, garlic and ginger.

3. Preparation materials: 250g matchmaker fish, right amount of oil, right amount of salt, shallot, garlic, ginger, light soy sauce. First wash the matchmaker fish, marinate with the right amount of salt for about half an hour, if it is used for cooking, it will take about 20 minutes. Prepare chopped onions, minced garlic, minced ginger and the right amount of light soy sauce. After the pan is heated, pour in the right amount of oil. Dry the pickled fish and fry them in a pan. Pan-fry until the fish is golden on both sides.

4. Prepare the Red Lady fish to wash and eviscerate. Change the knife and cut the segment. Prepare spring onions, ginger, garlic and spices. Add spring onion, ginger and garlic in hot pot and saute until fragrant. Put in the red lady fish. Pour in the cooking wine. Add light soy sauce soy sauce and always smoke soy sauce. Add boiling water and simmer for about 20 minutes. Add a little salt chicken essence out of the pan. This is shown in the following figure. Put it on a plate and sprinkle with chopped onions and coriander. 1 picture of braised Red Lady Fish products.

How do you cook the matchmaker fish?

1. 250g matchmaker fish, right amount of oil, right amount of salt, right amount of spring onion, right amount of garlic, right amount of ginger, right amount of light soy sauce. Wash the matchmaker fish and marinate with the right amount of salt for about half an hour (if it is boiled for about 20 minutes). Minced garlic, minced ginger, and light soy sauce are ready. Heat the pan and put in the right amount of oil. Dry the fish and put them into the pot. Pan-fry until golden on both sides. Pour in chopped onion, garlic and ginger.

2. Steaming is the best cooking method to keep the original taste of fish. Wash the short-finned matchmaker fish, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Sprinkle some salt, ginger and onion slices on the fish, put them in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.

3. Add appropriate amount of cold water, onions and garlic, stir-fry with salt and bring to a boil; cover and simmer for 15 minutes, then turn off the heat.

4. Steaming is one of the best ways to retain the freshness of fish. First of all, wash the fresh short-finned matchmaker fish, remove the internal organs and scales, and drain the water with kitchen paper. Cut a few knives on the fish to make it easy to taste. Then, shred onions and ginger on the fish, sprinkle with salt and cooking wine and marinate for 10 minutes. Put the fish in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish).

5. Steamed short-finned matchmaker fish is the best cooking method to retain the original flavor of the fish. Wash the short-finned matchmaker fish, remove the internal organs and scales, and drain the water with kitchen paper. Cut a few knives on the fish to make it easy to taste. Then sprinkle with salt, ginger and onion slices, put in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.

What are the common practices of short-finned matchmaker fish to share?

1. Steaming is one of the best ways to retain the freshness of fish. First of all, wash the fresh short-finned matchmaker fish, remove the internal organs and scales, and drain the water with kitchen paper. Cut a few knives on the fish to make it easy to taste. Then, shred onions and ginger on the fish, sprinkle with salt and cooking wine and marinate for 10 minutes. Put the fish in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish).

2. Steamed short-finned matchmaker fish is the best cooking method to keep the original taste of the fish. Wash the short-finned matchmaker fish, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Sprinkle some salt, ginger and onion slices on the fish, put them in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.

3. Steamed short-finned matchmaker fish is the best cooking method to retain the original flavor of the fish. Wash the short-finned matchmaker fish, remove the internal organs and scales, and drain the water with kitchen paper. Cut a few knives on the fish to make it easy to taste. Then sprinkle with salt, ginger and onion slices, put in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.

4. Add appropriate amount of cold water, onions and garlic, stir-fry with salt and bring to a boil; cover and simmer for 15 minutes, then turn off the heat.

What are the delicious ways to share the fried matchmaker fish?

1 、 a. Wash the matchmaker fish and suck up water with kitchen paper. b. Sprinkle salt and pepper on both sides of the fish and marinate for 10 minutes. c. Pour the olive oil into the hot pot and put in the fish when the oil temperature rises. d. Pan-fry over medium and medium heat until one side is golden and crisp, then turn over and fry until the other side is equally golden. e. Squeeze lemon juice before coming out of the pot to add flavor and serve with lemon slices.

2. Prepare the matchmaker fish: wash the matchmaker fish, remove the internal organs and fish scales, and then use kitchen paper towels to absorb water. This step is important to prevent oil splashing when frying fish. Marinated fish: sprinkle an appropriate amount of salt and black pepper on the fish, then sprinkle with a little cooking wine, wipe well and marinate for 10-15 minutes, so that the fish can fully absorb the flavor of the seasoning.

3. 250g matchmaker fish, right amount of oil, right amount of salt, right amount of spring onion, right amount of garlic, right amount of ginger, right amount of light soy sauce. Wash the matchmaker fish and marinate with the right amount of salt for about half an hour (if it is boiled for about 20 minutes). Minced garlic, minced ginger, and light soy sauce are ready. Heat the pan and put in the right amount of oil. Dry the fish and put them into the pot. Pan-fry until golden on both sides. Pour in chopped onion, garlic and ginger.

How do you cook the fish?

1. Preparation materials: red Niangzi fish, spring onions, ginger and garlic, light soy sauce, cooking wine, salt, chicken essence, coriander. Prepare the Red Lady fish to wash and eviscerate. Change the knife and cut the segment. Prepare spring onions, ginger, garlic and spices. Add spring onion, ginger and garlic in hot pot and saute until fragrant. Put in the red lady fish. Pour in the cooking wine. Add light soy sauce soy sauce and always smoke soy sauce. Add boiling water and simmer for about 20 minutes. Add a little salt chicken essence out of the pan.

2. Steaming Red Lady Fish is the best cooking method to retain the original flavor of fish. First of all, wash the red lady fish, remove the scales and get rid of the internal organs. A few cuts on the fish can make the seasoning penetrate better. Next, put slices of ginger and onions into the belly of the fish, sprinkle with appropriate amount of salt and cooking wine and marinate for 10 minutes. Then put the fish in a steamer and steam over high heat for about 8-10 minutes (adjust the time according to the size of the fish).

3.-matchmaker fish: 1, about 500 grams-ginger: right amount, shredded-garlic: right amount, sliced-green garlic: right amount, sliced-cooking wine: right amount-soy sauce: right amount-salt: right amount-white pepper: right amount-starch: right amount-water: right amount-vegetable oil: right amount steps: matchmaker fish descaling, viscera, cleaning and slicing.

How do you do the matchmaker fish?

1. 250g matchmaker fish, right amount of oil, right amount of salt, right amount of spring onion, right amount of garlic, right amount of ginger, right amount of light soy sauce. Wash the matchmaker fish and marinate with the right amount of salt for about half an hour (if it is boiled for about 20 minutes). Minced garlic, minced ginger, and light soy sauce are ready. Heat the pan and put in the right amount of oil. Dry the fish and put them into the pot. Pan-fry until golden on both sides. Pour in chopped onion, garlic and ginger.

2, the matchmaker fish scale chicken internal organs cleaning; will wash the matchmaker fish into pieces; if the hot pot oil, put into the appropriate garlic pan; deep-fried fish; stir-fry until the deep-fried fish surface color; add pure grain wine to cook fragrance; add appropriate amount of cold water, onions and garlic, salt stir-fry well to bring to the boil; cover and simmer for 15 minutes, then turn off the fire.

3. Steaming is one of the best ways to retain the freshness of fish. First of all, wash the fresh short-finned matchmaker fish, remove the internal organs and scales, and drain the water with kitchen paper. Cut a few knives on the fish to make it easy to taste. Then, shred onions and ginger on the fish, sprinkle with salt and cooking wine and marinate for 10 minutes. Put the fish in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish).

4. Wash the matchmaker fish first and marinate with the right amount of salt for about half an hour. If it is used for cooking, it will take about 20 minutes. Prepare chopped onions, minced garlic, minced ginger and the right amount of light soy sauce. After the pan is heated, pour in the right amount of oil. Dry the pickled fish and fry them in a pan. Pan-fry until the fish is golden on both sides. Then, add chopped onions, minced garlic and minced ginger and slowly let out the fragrance over low heat.

5. Steaming is the best cooking method to keep the original taste of fish. Wash the short-finned matchmaker fish, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Sprinkle some salt, ginger and onion slices on the fish, put them in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.