CATDOLL : CATDOLL: How to cook golden fish

Ingredients: 1 pomfret, 1 tablespoon black bean sauce, a pinch of ginger, 2 scallions, 1 chili

Seasoning: 1 tablespoon dark soy sauce, 1 tablespoon wine, 2 tablespoons sesame oil

practice:

1. Remove the gills and internal organs of the pomfret, cut three times on both sides, mince the ginger, cut the green onion into sections, and cut the chili into round slices.

2. Mix dark soy sauce, wine, onion, ginger, chili and fermented black beans, then spread evenly on both sides of the pomfret and marinate for about ten minutes.

3. Put the fish into the steaming tray, put the marinade on the fish, and steam it over high heat for ten minutes.

4. Heat 2 tablespoons of sesame oil and pour it over the steamed fish.

Lemon Fish

Ingredients: 700g pomfret, 60g butter, 1 medium spoon of salt, 1 teaspoon of pepper, 1 tablespoon each of water, coriander and lemon juice, and 1 lemon.

practice:

①Mix lemon juice, chopped coriander and butter.

② Wash the pomfret and dry it, then spread the mixture of salt, pepper and butter evenly on the fish body.

③Put the fish into a plate, add water, and cook over medium-high heat for 6 minutes. Take the fish out and garnish with lemon slices.

Smoked Pomfret

Material】

1 pomfret, 3 scallions, 2 slices of ginger

【Seasoning】

(a) 1/2 teaspoon salt, 1/2 teaspoon wine

(b) 1 tablespoon sugar, 2 tablespoons boiling water

(c) A little sesame oil

【practice】

1. Clean the pomfret, make 3 diagonal cuts on the fish, apply seasoning a evenly, steam it in a steamer and take it out.

2. Put a layer of tin foil in the iron pot, put the mixed smoking materials on the tin foil, then put the iron rack on it, put the green onion, ginger and pomfret on it, then cover the pot. Heat the pot over medium heat first, then turn to low heat when white smoke comes out.

3. Pour seasoning b over the fish, apply seasoning c and place on a plate.

【Cooking Tips】

The fish body should be cut obliquely so that the fish will not be boned when steamed, which will affect the appearance. The smoked fish will be a bit bitter, so you can drizzle it with sugar water or honey to make it more delicious.

1. Smoked Pomfret

【Cuisine】 Shanghai cuisine

【Features】 The meat is tender, the taste is salty and fresh, and the smoke flavor is strong.

[Ingredients] Pomfret, chopped green onion, ginger slices, liquor, soy sauce, salt, sugar, MSG, maltose, salad dressing, wet black tea leaves, brown sugar, and cooked peanut oil.

[Production process] Scrape the scales of the pomfret, remove the gills, remove the internal organs, and wash it. Use a slanting knife to cut it into three sections and place it in a soup plate. Add chopped green onion, ginger slices, liquor, sugar, soy sauce, malt sugar, MSG, and salt, and marinate for 90 minutes. Use a wire mesh rack to spread cooked peanut oil on the net, then place the fish soaked in juice flat on the wire mesh and bake in the oven for about ten minutes. Then add tea leaves and brown sugar to the oven, close the oven door and let it burn and emit thick smoke, so that the pomfret is heated and smoked in the oven. After about six minutes, the surface of the fish is reddish-brown, and the fish pieces are cooked. Take them out, use an oil brush to apply cooked peanut oil, and arrange them into a whole fish on a plate. Put salad sauce on both sides of the plate for dipping.

2. Codonopsis Pomfret Soup

Recipe: 20g Codonopsis pilosula, 10g Angelica sinensis, 15g Rehmannia glutinosa, 25g Chinese yam, 500g Pomfret, 20g Scallion, 15g Ginger, 20g Shaoxing wine, 5g Salt, 5g Pepper

Preparation: 1. Remove the scales and internal organs of the pomfret and wash it; slice the codonopsis pilosula, angelica, rehmannia root, and Chinese yam; cut the scallion and ginger into sections.

2. Place a wok on medium heat, add 50g of vegetable oil, and heat until half cooked. Then add 1500ml of broth. Add the above medicines, fish, green onion, ginger, Shaoxing wine, and salt, and cook for 20 minutes.

How to eat: Eat fish and drink soup twice a day.

Efficacy: Nourishes yin and blood, strengthens the spleen and kidneys.

3. Curry Pomfret

Ingredients: oil curry, pomfret, shallots, chopped green onions, minced garlic, soy sauce, salt, pepper, and MSG.

Method: Mix the oil curry evenly and apply it on the cleaned pomfret, add soy sauce and salt and marinate for more than 2 hours, and prepare a small bowl of chopped green onion and minced garlic for later use.

Pour oil into the pan and stir-fry the scallions and chopped garlic, then add the pomfret and marinade and stir-fry. When the fish is cooked, add a few green onions, sprinkle with pepper and MSG and serve.

4. Boiled Pomfret

Main course: white pomfret;

Side dishes: coriander, green and red peppers, onions, ginger, garlic;

Seasoning: light soy sauce, oil, salt, MSG, sugar, and pepper.

Method: 1. Clean the white pomfret and dry it;

2. Wash and cut the side dishes into sections for later use;

3. Fry ginger, onion and garlic in a small pan until fragrant, add coriander, then place the white pomfret on top of the side dishes, add water to cover the fish, cover and cook;

4. After a while, turn the fish over and cook again;

5. When the fish meat turns white and is almost cooked, add seasonings;

6. Remove from heat and serve after the food has absorbed the flavor.

Dish: Dry-fried Pomfret

Main ingredient: Pomfret

Accessories: onion, ginger, garlic, minced meat

Seasoning: oil, cooking wine, dark soy sauce, fermented rice, sugar, hot sauce, water starch, cornstarch

operate:

1. Wash the fish, make slanted cuts every 2 cm on both sides of the fish, and mince the green onion, garlic and ginger;

2. Marinate the fish with soy sauce, sprinkle a little cornstarch on it, add oil to the pan and heat it to 80% hot, fry the fish in the oil until golden, remove and drain the oil;

3. Add oil to the pot, stir-fry scallion, ginger, and chopped garlic, add minced meat and stir-fry, add chili sauce, stir-fry until red oil comes out, add fermented rice wine, dark soy sauce, sugar and water and bring to a boil, add pomfret and simmer on low heat for 8 minutes, take out the pomfret and put it on a plate, boil the juice in the pot on high heat, pour in water starch to thicken, sprinkle with a lot of chopped scallion, drizzle with oil, pour on the pomfret, and surround with cooked noodles.

Main ingredient: 1 pomfret (about 500 grams).

The ingredients are 25 grams of fatty pork, 25 grams of winter bamboo shoots, 20 grams of pickled mustard tuber, 2 dried red peppers, and 25 grams of onion, ginger and garlic.

Seasoning: 1000 grams of peanut oil (about 50 grams consumed), 25 grams of white oil, 20 grams of chili oil, 100 grams of white sugar, 3 grams of fine salt, 2 grams of MSG, 25 grams of cooking wine, and 500 grams of clear soup.

Cooking process:

1. Remove the gills of the pomfret, disembowel it and remove the internal organs, rinse it with clean water, and make cuts on the fish every 2 cm. Cut the pork, winter bamboo shoots, mustard tuber, and dried chili into 0.6 cm dices, cut the onion and garlic into corn kernel-sized dices, and cut the ginger into fingernail-sized pieces. 2. Put peanut oil in a wok and heat it over high heat until it is 90% hot. Put a little soy sauce on the fish and put it into the wok. Fry it until it turns red. 3. Put a little peanut oil in a wok and add 25 grams of sugar. Fry until the sugar turns dark red and then add the clear soup. Take another spoonful and put in white oil, add pork, chili, onion, ginger, garlic, winter bamboo shoots and pickled mustard, stir-fry, then pour into the soup, add the fried pomfret, add salt, sugar and cooking wine, cover and move to low heat until the soup is almost done. When the fish is cooked through on both sides, move to high heat, add MSG, drizzle with chili oil, turn over and serve on a plate.

Flavor characteristics: bright red color, tender fish, sweet, salty and spicy