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How to cook Sturgeon best?

1, ingredients: a Chinese Sturgeon about 600 grams, onions, ginger, garlic 5 grams each, salt 2 grams, steamed fish Douchi 10 grams. Chinese Sturgeon to the gills, to the internal organs, clean. Shred onions, shredded ginger, sliced garlic and set aside. Put cooking wine, steamed fish and Douchi and salt into a bowl to make sauce. Cut both sides of the fish with an oblique knife for better taste.

2. Practice: cut Sturgeon meat into large slices, get involved in all kinds of seasoned ingredients, put the plate code neatly, steam in the upper drawer, pour white juice and thicken. Features: silver-white color and rich nutrition. Braised Sturgeon Spring Douyu: raw materials: 400 grams of Sturgeon meat, sliced shiitake mushrooms, sliced carrots, green pepper slices, green onion slices, refined salt, monosodium glutamate, pepper powder, chili noodles, cumin salt.

3.-first of all, wash the Sturgeon, remove the scales and viscera, and then cut a few knives on the fish for better taste. -sprinkle some salt, ginger and onion slices on the fish to remove the fishy smell. -put the Sturgeon in a steamer and steam over high heat for about 8-10 minutes (depending on the size of the fish). -after steaming, sprinkle with chopped onions and parsley, sprinkle with pre-prepared soy sauce and hot oil, and serve.

4. Prepare ingredients: choose a Chinese Sturgeon of about 600 grams and an appropriate amount of onions, ginger and garlic. Treatment of Chinese Sturgeon: remove and clean the gills and internal organs of Chinese Sturgeon. Cut onions, ginger and garlic: cut onions into thin shreds, ginger into fine shreds, garlic into thin slices. Prepare seasoning juice: add appropriate amount of cooking wine, steamed fish and Douchi and salt in the bowl and stir evenly to make the sauce.

How do you make Sturgeon?

Steamed Sturgeon after cleaning the Sturgeon, marinate it with salt, cooking wine and other seasonings for a period of time, and then put it into a steamer to steam. In the process of steaming fish, some seasonings such as shredded spring onions and ginger and shredded chili can be added to increase the taste and flavor.

Remove scales and gills from Sturgeon, cut into segments about 5 cm long, wash and set aside. Cut the fish with an oblique knife on both sides, spread salt and cooking wine on the surface, and marinate for 15-20 minutes with spring onions and ginger. -boil the steamer with water, put the pickled fish in the steamer, steam over high heat for 6-8 minutes, remove. Sprinkle a layer of shredded green onions on the surface of the steamed fish, pour a few tablespoons of steamed fish soy sauce along the fish body, sprinkle with dried shredded chili and shredded leftover onions.

Sturgeon, it is best to let the seller kill, clean up is not very good clean, go home to clean up, the surface of the mucus with a brush brush. Prepare green onions, ginger and garlic. Add chili sauce and cooking wine and mix well. Make a cut in the board and tuck in the seasoning. Cut the fish with an oblique knife on both sides, spread salt and cooking wine on the surface, and marinate the fish with spring onions and ginger for 15-20 minutes. Steam over high heat for 15 minutes and remove.

Cut the Sturgeon dragon fish into slices, add salt, starch, ginger and half egg white, stir well and marinate for a few minutes. Heat the pan, add a little oil, add chopped tomatoes and stir-fry. Stir-fry the tomatoes into the soup. Add the marinated Sturgeon fillet and spread it in the pan and cover. After the fillet turns white, stir carefully and stir well. Add seasonings such as salt and pepper.

Steaming Sturgeon steps: remove the Sturgeon viscera, remove gills, scrape off the fish body mucus with a knife, smear the fish body with flour and clean it, so that the mucus can be removed to the maximum extent. Open three or four cuts on both sides of the fish, not too shallow, stuffed with shredded green onions and shredded ginger in the belly of the fish, and shredded green onions and shredded ginger in the knife edge of the fish. Cover the steaming plate with sliced ginger, put on the Sturgeon, steam the steam in the steamer, and steam over high heat for 10 minutes.

Steamed Sturgeon is the best way to retain the original flavor of Sturgeon. First of all, wash the Sturgeon, remove the internal organs and scales, and then cut a few knives on the fish to facilitate the 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 (adjust the time according to the size of the fish). After steaming, sprinkle with chopped onions and coriander, sprinkle with pre-adjusted soy sauce and hot oil, and serve.

How to cook the Sturgeon dragon fish?

-shred spring onions, ginger and red peppers and soak in water. Clean up the Sturgeon arowana and put a knife on the surface for flavor. Sprinkle with cooking wine, spread with salt, put on a plate, sprinkle with shredded spring onions, ginger and red pepper, steam in a steamer for 12 minutes. After steaming, pour out the soup, change to fresh shredded spring onion, ginger and red pepper, sprinkle with steamed fish soy sauce and saute in hot oil.

Materials: Sturgeon, onion, red pepper, edible oil, green onion, spring onion, dried pepper, ginger, garlic, vinegar, wine, sugar and salt. Prepare the Sturgeon arowana and cut it into pieces and prepare for backup. Wash onions and chili peppers and cut them into shreds and set aside. Garlic, scallions, scallions, dried chili peppers washed, cut into small pieces, ready to set aside.

Steaming is a more traditional cooking method, which is suitable for Sturgeon arowana, which is a fish with tender flesh. First wash the Sturgeon, cut a few knives on both sides of the fish, then sprinkle salt and shredded ginger on the fish and marinate for more than ten minutes. Then, put water in the pot, add the right amount of cooking wine, salt and shredded ginger, bring to the boil, put in Sturgeon, steam for 10 minutes. The Sturgeon arowana made in this way tastes delicious and tender.

Wash Sturgeon fish, cut into pieces, put in a bowl, spring onions, ginger, chili star anise, cast iron pot, set aside. Half of the scallion and ginger are shredded, half of the ginger is sliced, and the chili and onion are cut into small pieces. Sprinkle shredded spring onions and ginger into the fish and sprinkle with salt. Pour in the cooking wine. Add the pepper. Add thirteen spices. Stir and marinate for half an hour to taste. Pour the right amount of cooking oil into the iron pan, stir-fry and stir-fry with star anise, spring onions and ginger slices.

How to cook the Chinese Sturgeon?

1. Ingredients: 500 grams of cultured Chinese Sturgeon, one spring onion, 2 grams of ginger, 3 cloves of garlic, 3 dried chili peppers, 2 tablespoons of cooking wine, right amount of steamed fish soy sauce, right amount of pepper. Wash and cut the Chinese Sturgeon, and marinate the onions, ginger, cooking wine and steamed fish in soy sauce. It takes about fifteen minutes to steam. Sprinkle shredded green onions, shredded ginger, chili and mashed garlic with hot oil. Chinese Sturgeon: Chinese Sturgeon is a member of the family Sturgeon of the family Sturgeon.

2. Steamed Sturgeon: prepare 1 Sturgeon, cooking wine, salt, steamed fish soy sauce, ginger, red pepper, scallions. Shred spring onions, ginger and chili peppers and soak in water. Clean Sturgeon and sprinkle with cooking wine, salt and marinade. Steam for 12 minutes after loading, pour out the soup, replace with fresh shredded spring onion, ginger and spicy pepper, sprinkle with steamed fish soy oil and saute until fragrant.

3. Wash the Chinese Sturgeon and set aside. Cut a few knives on the surface of the fish with a knife, coat with cooking wine and salt, and insert ginger. Put green onions in the belly of the fish and marinate for half an hour. Then shred the ginger, spring onions and chili peppers and set aside. Steam over high heat for 15 minutes. Remove the soup and sliced ginger from the pan and add steamed fish soy sauce. Finally, sprinkle the fish with shredded spring onions and ginger, shredded chili, and sprinkle with hot oil.

4. Steamed Chinese Sturgeon, cut the fish into thin pieces, add salt, sugar, shredded onion, sliced ginger, cooking wine and oyster sauce and marinate for about 30 minutes. Boil the steamer with water, put the pickled Chinese Sturgeon on a steaming plate, steam over high heat for 8 to 10 minutes, turn off the heat and steam for about 3 minutes, remove the steaming plate.

5. Cut the lips of Chinese Sturgeon into pieces and add appropriate amount of salt and ginger slices to marinate. After pickling, pat a thin layer of dry starch on the surface. Heat the pan, add the right amount of oil, spread the fish lips in the pan and fry over low heat. Turn over and fry until golden on both sides. Remove and set aside. Heat the pan, add a small amount of oil, add garlic, ginger and dried chili peppers and saute until fragrant. Then stir-fry the freshly fried fish lips.