The practice of various fish dishes in the hotel

Clam soup for resisting pressure and sleeping;

Yuzhu 8 Qian

Lily 8 yuan

Clam 300g

1/2 tbsp rice wine

salt

1/2 spoons

[production process]

(1) Wash Polygonatum odoratum and lily with clear water, and soak clams in salt water to spit sand for later use.

(2) Pour 500cc of water into the pot, add Polygonatum odoratum and lily to boil, then turn to low heat 1 hour, add clam to boil with high heat until the clam shell is opened.

(3) Add rice wine and turn off the fire.

Milk white croaker soup

Raw materials: Pseudosciaena crocea 1, pickle powder100g, salt, cooking wine, monosodium glutamate, onion, ginger, pepper, lard and clear water.

Practice: 1, the yellow croaker is slaughtered, and several cuts are made on the thick meat on both sides of the back with a knife. 2. Add lard to the wok. While it's hot, fry the yellow croaker on both sides of a wok, add cooking wine, cover the pot and stew for a while, then add water, onion and Jiang Mo, and then add salt, monosodium glutamate and pepper. After the fire, reduce the fire to a small fire for 5 minutes. When the soup is milky white, pour lard into the soup bowl.

Slices of flounder: flounder (2kg) 1/4, radish 10cm, 4 pieces of perilla, 3cm pieces of seaweed, tender leaves 10g, and appropriate amount of soy sauce.

Method for making flounder:

1. Boned and peeled three flounder.

2. As shown in the figure, cut into 5 mm thick fish slices.

3. Slice the radish.

4. Soak the seaweed overnight, boil it, soak it in cold water, take it out and cut it into appropriate sizes.

5. Put the radish slices on the plate, put the fish slices on the plate covered with purple, seaweed, tender leaves and Undaria pinnatifida as a side dish, and season with soy sauce.