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How to cook puffer fish dried fish is delicious

Ingredients: dried puffer fish, meat or ribs, rock sugar, star anise, cloves, cooking wine, soy sauce, olive oil, dried chili, spring onion, ginger and garlic. Add the right amount of water to the pot, put in sliced ginger, meat or ribs, bring to the boil, remove the ribs and drain for 2 minutes. Soak the dried puffer fish in warm water until soft. (about half an hour or so) after soaking soft, the dried puffer fish is cut into diamond-shaped pieces and set aside.

Method 1: mix dried fish with garlic and bitter chrysanthemum, soak the dried puffer fish in warm water, then tear it into small strips. Soak the bitter chrysanthemum in light salt water, wash it and cut it into small pieces. Cut the garlic into fines. Add some homemade red oil to the pan and stir-fry with minced garlic until the garlic turns yellow. Add the dried puffer fish and stir-fry over medium heat until the flavor is turned off and let cool.

Wash the dried puffer fish and soak for a while. Soak the soft dried fish in a pan and steam for 8 minutes. After taking out to cool, tear the dried hands of the fish into strips. Shred cabbage heart and sliced coriander. Shred the ginger. Mix cabbage heart, dried fish and shredded ginger. Beat the garlic and chop it up. Add light soy sauce, sugar, vinegar and sesame oil to make a bowl of juice. Pour the mixed bowl juice and sprinkle with parsley.

How can I eat dried red fish?

Braised pork with dried red fish. Prepare ingredients: dried red fish, black pig foreleg meat, spring onions, garlic, ginger, peanut oil, bean paste, cooking wine, light soy sauce, white sugar. The red fish is descaled, cut into pieces, washed with hot water, and the front leg meat is sliced. Wash the ginger and garlic, peel and slice, rinse the shallots, cut them into pieces, and cut them into chopped green onions. Heat oil in the pan, add white onions, sliced ginger and sliced garlic, stir-fry to taste.

Braised dried Beihai red fish: dry wash and cut the red fish, stir-fry with oil, add ginger, dried chili, garlic and other ingredients, then add cooking wine, light soy sauce, soy sauce, sugar and other seasonings, stew until the soup is dry, the braised method is simple and easy, delicious and rich taste.

Rinse the red fish dry, soak in cold water for about 30 minutes until soft, then rinse with clean water and drain. Add the right amount of oil to the pan, heat up, add shredded ginger and sliced fresh green chili, stir-fry to taste. Put the dried red fish in the pan, fry over medium and low heat until golden brown on both sides, add cooking wine to remove the fishy smell, and then add the right amount of light soy sauce, soy sauce, sugar and pepper to season.

Dismember the big fish in half. Wash and soak to remove the salty taste. Remove the scales from the fish. Pork belly and dried red fish are cut into thick slices respectively. Sliced onions and ginger. Heat oil, stir-fry pork and stir-fry oil, stir-fry until slightly yellow out of pot and set aside. The dried red fish is fried until golden brown. Put in a casserole, pour in the right amount of water, sliced ginger, spring onions, rice wine and a little rock sugar. Bring to a boil over high heat and simmer for 20 minutes.

How to eat dried red fish: the first paragraph: dried red fish is a very popular aquatic product in the south. It is soft, tender and delicious after treatment. If you want to make dried red fish more delicious, you can make it braised. The method is very simple, just put the dried red fish in a pot and boil, then add spring onions, ginger, cooking wine, soy sauce, sugar and other ingredients to simmer slowly, and finally add the right amount of water and starch to thicken.

How to deal with dried cuttlefish stew

Materials: 2 dried cuttlefish, 500g spareribs, 100g carrots, 30g black fungus, 3 slices of ginger, 1 tablespoon of salt and 1 tablespoon of vinegar. Dried cuttlefish and black fungus are soaked in advance and fully soaked. The dried cuttlefish is boned, shredded, carrots cut into small pieces and ginger sliced.

Soak the dried cuttlefish in clean water for several hours until it is fully softened. After soaking, put the cuttlefish in the pot and add the right amount of cooking wine. Cook on fire and continue steaming for about 15 minutes after the pot is boiled. After cooking, the fishy smell of cuttlefish will be effectively removed. When stewing, pay attention to the amount of cuttlefish should not be too much, so as not to affect the final taste.

Light cuttlefish in chicken soup: ingredients: dried cuttlefish, old hen, ginger, pepper and so on. The cuttlefish are soaked in warm water and then washed and cut into pieces. after the old hens are slaughtered, the blood stains are removed from the hair, viscera, claws and boiling water. Put the saucepan on the fire, add the clear soup, add the old chicken, cuttlefish, ginger and pepper, bring to the boil, remove the floating foam, adjust the firepower and stew until the chicken is soft and soft, add salt and monosodium glutamate to the pot.

Cut dried cuttlefish into strips with scissors, then make cuttlefish with water, usually soak for half an hour and then remove and wash; local chicken is slaughtered into pieces, rinse and set aside; wash ginger into slices and set aside; add water to the pot, add ginger slices to the boil, then put the chicken cuttlefish into the boil, simmer over low heat for more than 1 hour; add 1 teaspoon salt out of the pan.

What are the common home practices for stewing dried cuttlefish?

1. James water: blanch the dried cuttlefish in boiling water and add a few slices of ginger and a little cooking wine to remove the smell. James water for about 1-2 minutes, then remove and drain. Prepare spices: prepare slices of ginger and onions. These spices can increase the aroma of the dishes. Stew: add the right amount of water to the saucepan and blanch the dried cuttlefish, sliced ginger and onions. Bring to a boil over high heat and simmer slowly.

2. The crisp skin frying of dried cuttlefish is a favorite way for many people to eat. It is chewy and crisp in big bites. Wash the dried cuttlefish, spread a layer of flour on its surface, then deep-fry in a small amount of oil until the surface is golden and crisp and serve. Mixed with dried cuttlefish and dried cuttlefish is a refreshing appetizer that can be eaten as a drink or a cold dish.

3. The method of stewing dried cuttlefish is very simple: soak the dried cuttlefish in cold water a few hours in advance, clean it, and stew it in the pot with cold water without any seasoning. After stewing, you can eat it with fish in soup. There is no seasoning in the soup because ginger, onion, pepper and other spices are mostly spicy things, which will interfere with the Yin nourishing effect of this side. Dried cuttlefish itself has a salty taste, so there is no need to add salt. Note: cuttlefish bones should also be stewed in a pot.

How to make crystal dried fish delicious

Crystal dried fish can be made into a variety of delicacies, such as: fried eggplant with crystal dried fish: shredded eggplant, dried crystal fish soaked in warm water for more than half an hour, until soft, shredded pork, pan-heated oil, stir-fried shredded meat, stir-fried eggplant until changed color, put in soft soy sauce, pepper, shredded ginger and other seasonings, continue to stir-fry for a few minutes, finally add chopped onions.

Prepare all the ingredients, shred red pepper, onion and ginger. (2) wash lean meat, shred, use a small amount of cooking wine, a small amount of light soy sauce, a small amount of starch and marinate for 10 minutes. (3) soak dried fish in water and drop a few drops of white vinegar. Then drain the water and turn it in the wet starch so that it is evenly wrapped in a layer of wet starch. (4) scrape the skin, rinse repeatedly with warm water, and then cut into shreds.

Soak the dried fish in boiling water. Shred tea beans and green and red peppers to turn the dried fish around and the thorns on the back. Cut onions, ginger, garlic and chili and set aside. Pan sit on the fire, heat the oil and add spring onions, ginger, garlic and chili to deep-fry. Stir-fry the dried fish. Add the old soy sauce and color, then add the right amount of salt to stir-fry. Then add some water to boil, the water is almost boiled and set aside. Wash the pan, heat it with oil and deep-fry with a small amount of chopped onions.

Practice: wash cod, slice into thick slices of James water, cool and drain; cut ginkgo into 4 halves and cool with green beans; heat the wok, add water, add monosodium glutamate, cooking wine, salt, white pepper, sugar, spring onions, ginger and garlic, bring to the boil, add Agar thoroughly, add fish fillets, ginkgo and green beans, cook for a while, pour the material into a square porcelain plate, solidify and put into the refrigerator, slice into the plate when eating.

How to eat dried fish stir-fried crystal skin first remove the seeds of red pepper, then wash them, rinse and chop onions, wash and shred ginger. The blood of pork is washed and shredded, then pickled, take the right amount of cooking wine, light soy sauce, starch and then pickled.

Clove fish. The raw material of dried crystal fish is clove fish, also known as "small silverfish", which comes from the deep waters of the East China Sea. Clove fish generally refers to the anchovy, which is a species of the genus anchovy of the family anchovetaceae. The body is more than ten centimeters long, silvery gray, flat on the side, living in the sea. Also known as "black back". Dried juvenile fish products are called "sea snakes".