Teach some fish how to make cold dishes.

Ingredients: 2 fresh yellow croaker.

Seasoning: salt, monosodium glutamate, wine, vinegar, chopped green onion, Jiang Mo and sesame oil.

Making:

1. Clean the yellow croaker, steam it in the drawer until it is broken, take it out, remove the head, tail, shark fin and skin, and poke the meat into garlic cloves.

2. Add salt, monosodium glutamate, wine, vinegar, chopped green onion and sesame oil, mix well, put on a plate and sprinkle with coriander.

Beer fish

Beer, a specialty of Qingdao. I dare not compliment you because I can't drink enough. We can't drink beer directly, so we "drink" it indirectly. We use it to make fish. This is not my exclusive invention, but a specialty of Qingdao.

Listen to me slowly:

Sea fish 1 strip (it is best to eat octopus at this time of year), cut into pieces, wash, marinate with ginger powder, egg white, raw powder and a little cooking wine (when marinating meat fish, it is different from when marinating shrimp, try not to put salt, add a little soy sauce at most, otherwise the meat will be coarse and old, and the water will be lost), put it in the refrigerator for half an hour, and then use clean gauze to dry the fish surface.

Heat oil in a pan, add garlic, ginger, onion, and dried pepper, and stir-fry until the color changes. Immediately pour a can of Tsingtao beer (Tsingtao people don't use Tsingtao beer, and the beer produced in other places is not bitter and surprisingly weak, but it is the most suitable for cooking and won't take away the flavor of the main ingredients. Haha, it's our Tsingtao beer. Cover the pot and cook slowly. Don't worry, just cook it, the fish will never get old. It's all thanks to beer, and yellow wine is definitely not acceptable.

After a quarter of an hour, the beer in the pot was light and gave off a unique fishy smell. At this time, add two spoonfuls of rice vinegar, two spoonfuls of soy sauce, and a few crystal sugar (because there is only one can of beer, the sweetness is not enough, so the sweet and sour dishes can't be without sweetness, otherwise it will be astringent), add green peppers, and take the juice out of the pot after the fire.

If you like spicy food, you can add a spoonful of Laoganma Chili sauce when you collect the juice. It tastes good.

How to try quickly? It's the best dish in the private house! !

Sour bamboo shoots and fish head soup

The sour bamboo shoots in Guilin have a unique taste and are used to make fish head soup. This soup tastes good. Very delicious. By the way, sour bamboo shoots can also stir-fry beef. God, it makes my mouth water.

Exercise:

Ingredients: silver carp, grass carp head, 2 ~ 3 pieces of sour bamboo shoots, a little ginger, onion and garlic.

Production: Wash the fish head, split it, dig out the roots, and wash the bitterness. Put lard in the pot, stir-fry ginger and onion, add fish head and stir-fry, that is, pour in appropriate amount of cold water to boil, and then add shredded sour bamboo shoots. After simmering for a while, when the fish soup turns white, you can add salt to taste and sprinkle with sesame oil.

This sour bamboo shoot fish head soup is really delicious in summer, which can quench your thirst and make people memorable.

It's really hard to find fish. It's easy to smell when it's cold.