CATDOLL : CATDOLL: Is there any free fishing place in the west of Ganyu, Lianyungang? The fish must be big! Any fish is fine! It's also OK to charge, but don't charge by kilogram

1. Is there any free fishing place in the western part of Ganyu, Lianyungang? The fish must be big! Any fish is fine! It is also OK to charge, not by kilogram

Tashan Reservoir

Baidu Ganyu Online

More Ganyu fishing information

There are many people fishing in Xiaotashan Reservoir, but few of them catch anything.

Shilianghe Reservoir

2. How to make turbot delicious?

1. After buying fresh turbot at the market (preferably weighing about 1.5 jin), ask the vendor to clean it for you and remove the internal organs and gills. After returning home, rinse the processed fish repeatedly with clean water until it is completely clean and no blood is left.

2. Use a knife to cut three oblique cuts on the fish to make the fish meat cook faster and absorb the flavor. Spread salt and cooking wine all over the fish body and belly, and marinate for 10 minutes.

3. Put appropriate amount of water in the steamer and bring to a boil. Put appropriate amount of ginger slices and scallions on the fish and put the fish into the steamer.

4. Steam the fish over high heat for 7-8 minutes. To check whether the fish is cooked through, you can pierce the fish with chopsticks. If the chopsticks go through the fish without difficulty, it means the heat is just right.

5. While steaming the fish, cut the green onions or chives into thin strips, the thinner the better. Soak the cut green onion strips in cold water for a while to wash off the mucus. The green onion strips will curl naturally after soaking and rinsing.

6. After the fish is steamed, discard the ginger and scallions, and pour out the water that seeps out during the steaming of the fish. Place the chopped scallions and red peppers evenly on the fish.

7. Heat 2 tablespoons of oil in a wok, turn off the heat when it is 80% hot (oil starts to smoke), and pour the oil on the chopped green onions.

8. While the oil pan is still warm, pour in Lee Kum Kee Steamed Fish Soy Sauce and add a small amount of water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish plate and surround it with appropriate amount of coriander.

3. How to make delicious turbot, remember to record the production process

Scallion Oil Turbot

Material

1 turbot (about 1 pound), chopped green onion, shredded ginger, salt, chicken stock, cooking wine, Totole scallop sauce, white pepper

practice

1. Clean the slaughtered turbot, put it in a large fish dish, sprinkle salt on both sides, and marinate for 10 minutes.

2. Put ginger shreds on the fish, remove the ginger, sprinkle a little cooking wine, add a little Totole scallop sauce or steamed fish soy sauce, chicken essence, put it into the boiling water pot and steam it on high heat for 5 minutes

3. Take out the steamed fish, remove the ginger, sprinkle with chopped green onions, pour in a little scallop sauce, pour over the smoking hot oil, and sprinkle with a little white pepper.

Steamed turbot

Material

1 fresh turbot (about 1.5 kg), 1 scallion, 1 piece of ginger, 1 teaspoon (5 grams) of salt, 1 tablespoon (15 ml) of cooking wine, some Lee Kum Kee steamed fish soy sauce, some oil, some shredded red pepper

practice

1. After buying fresh turbot at the market (preferably weighing about 1.5 jin), ask the vendor to clean it for you and remove the internal organs and gills. After returning home, rinse the processed fish repeatedly with clean water until it is completely clean and no blood is left.

2. Use a knife to cut three oblique cuts on the fish to make the fish meat cook faster and absorb the flavor. Spread salt and cooking wine all over the fish body and belly, and marinate for 10 minutes.

3. Pour appropriate amount of water into the steamer and bring it to a boil. Put appropriate amount of ginger slices and green onion segments on the fish and put the fish into the steamer.

4. Steam the fish over high heat for 7-8 minutes. To check whether the fish is cooked through, you can pierce the fish with chopsticks. If the chopsticks go through the fish without difficulty, it means the heat is just right.

5. While steaming the fish, cut the green onions or chives into thin strips, the thinner the better. Soak the cut green onion strips in cold water for a while to wash off the mucus. The green onion strips will curl naturally after soaking and rinsing.

6. After the fish is steamed, discard the ginger and scallions, and pour out the water that seeps out during the steaming of the fish. Place the chopped scallions and red peppers evenly on the fish.

7. Heat 2 tablespoons of oil in a wok, turn off the heat when it is 80% hot (oil starts to smoke), and pour the oil on the chopped green onions.

8. While the oil pan is still warm, pour in Lee Kum Kee Steamed Fish Soy Sauce and add a small amount of water.

9. Finally, pour the hot soy sauce along the edge of the steamed fish plate and surround it with appropriate amount of coriander.

4. How to cook turbot to make it delicious?

Steamed turbot

Ingredients: 1 fresh turbot (about 1.5 kg), 1 scallion, 1 piece of ginger, 1 teaspoon (5 grams) of salt, 1 tablespoon (15 ml) of cooking wine, some Lee Kum Kee steamed fish soy sauce, some oil, some shredded red pepper

Method 1. After buying fresh turbot at the market (preferably weighing about 1.5 jin), ask the vendor to clean it for you and remove the internal organs and gills. After returning home, rinse the processed fish repeatedly with clean water until it is completely clean and no blood is left.

2. Use a knife to cut three oblique cuts on the fish to make the fish meat cook faster and absorb the flavor. Spread salt and cooking wine all over the fish body and belly, and marinate for 10 minutes.

3. Pour appropriate amount of water into the steamer and bring it to a boil. Put appropriate amount of ginger slices and green onion segments on the fish and put the fish into the steamer.

4. Steam the fish over high heat for 7-8 minutes. To check whether the fish is cooked through, you can pierce the fish with chopsticks. If the chopsticks go through the fish without difficulty, it means the heat is just right.

5. While steaming the fish, cut the green onions or chives into thin strips, the thinner the better. Soak the cut green onion strips in cold water for a while to wash off the mucus. The green onion strips will curl naturally after soaking and rinsing.

6. After the fish is steamed, discard the ginger and scallions, and pour out the water that seeps out during the steaming of the fish. Place the chopped scallions and red peppers evenly on the fish.

7. Heat 2 tablespoons of oil in a wok, turn off the heat when it is 80% hot (oil starts to smoke), and pour the oil on the chopped green onions.

8. While the oil pan is still warm, pour in Lee Kum Kee Steamed Fish Soy Sauce and add a small amount of water.

9. Finally, pour the hot soy sauce along the edge of the steamed fish plate and surround it with appropriate amount of coriander.

Scallion Oil Turbot

Material

1 turbot (about 1 pound), chopped green onion, shredded ginger, salt, chicken stock, cooking wine, Totole scallop sauce, white pepper

Method 1. Clean the slaughtered turbot, put it in a large fish plate, sprinkle salt on both sides, and marinate for 10 minutes

2. Put ginger shreds on the fish, remove the ginger, sprinkle a little cooking wine, add a little Totole scallop sauce or steamed fish soy sauce, chicken essence, put it into the boiling water pot and steam it on high heat for 5 minutes

3. Take out the steamed fish, remove the ginger, sprinkle with chopped green onions, pour in a little scallop sauce, pour over the smoking hot oil, and sprinkle with a little white pepper.

Two-eating turbot

Main ingredient: turbot. Ingredients: diced kale, diced carrot. Seasoning: salt, MSG, starch, eggs, peanut oil, sesame oil, pepper.

Method 1. Clean the turbot, remove the meat, and keep the fish body (head, tail and bones) intact.

2. Season the fish with flour, deep-fry until crispy and serve on a plate; dice the fish and season.

3. Divide the diced fish into two halves, coat each half with egg white and egg yolk, and fry them in oil.

4. Add the diced fish and other ingredients and stir-fry until cooked, then pour over the fish.

Pan-fried turbot

Material

1 turbot weighs about 750g. Seasoning: 180g tea oil, 10g each of green onion, ginger and garlic, 15g bean paste, 5g dried pepper, 5g oyster sauce, 6g salt, 5g MSG, 20g broth, 3g pepper, 5g sesame oil, 3g sugar and 10g rice wine.

Method: 1. Gut the turbot, remove the internal organs, wash it, make cross-shaped cuts, marinate it with 5 grams of green onion, ginger, rice wine and salt for 10 minutes, mix the bean paste, oyster sauce, MSG, sugar, pepper and broth into a sauce, chop the garlic cloves and 5 grams of green onion into fine pieces for later use.

2. Pour tea oil into the pot and heat it to 50% hot. Add the marinated turbot and fry on low heat until both sides turn golden brown. Remove from the pot and set aside.

3. Heat the pan until 60% hot, add the minced garlic and dried chili segments, stir-fry over high heat until fragrant, add the prepared sauce, then add the fried turbot, simmer over low heat to reduce the sauce, drizzle with sesame oil, sprinkle with chopped green onions and serve.

Salt-baked turbot

Material

1 turbot, 50 grams of salted pork belly slices, 15 grams of garlic (peeled and crushed), 20 grams of ginger slices, 20 grams of scallion segments, and appropriate amounts of salt, Sichuan pepper powder, pepper powder, and peanut oil.

Method: Kill the turbot, clean and cut into pieces, apply appropriate amount of salt, pepper powder and pepper powder evenly on the fish body, marinate for a while and set aside; heat the clay pot, add a little peanut oil, add the salted pork belly slices and sauté until the oil comes out, then add the ginger slices, scallion segments and crushed garlic and stir-fry over high heat for 2 minutes, then add the turbot and stir-fry, then cover and bake for 5 minutes until cooked.