十六种做鱼的方法（Sixteen ways to make fish）.doc

十六种做鱼的方法（Sixteen ways to make fish） Sixteen ways to make fish One, sour cabbage fish Ingredients: Sichuan pickled cabbage, making live carp or grass carp: 1, will live carp (grass carp) and remove the bone slices. With the sauce, salt wrapped, oil. Drain off excess oil; 2, Sichuan pickled cabbage cut into small pieces, slightly fried, according to personal taste, a little chili, filling soup. When the soup is gone, pour into the fish and cook until the soup is white and fragrant. If you eat the baby, the chili must be put less. This little secret: Nutrition) meat tender soup is very fresh, simple, homely meat and fish dishes. Especially pregnant women can also often eat, appetizer. Two, Duojiaoyutou (three version approach) 1. material: Pantou head 1 (2 pounds), Hunan special fish amount, 3 grams of MSG, Chili oil 10 grams, 10 grams of ginger, onions 8 grams, 15 grams of white radish slices Practice: 1. wash the fish head, go to the scales, gills, and fish lips from the median divided into two 2. salt, monosodium glutamate mix evenly in the head, pickled 5 minutes after the smear on the fish head. Put 2-3 slices of ginger and turnip slices at the bottom of the pan, put the fish head on top, and put the chopped ginger on the fish 3., steam the pot for 15 minutes, after the pot, the green onion sprinkled on the head of the fish, and then cooked oil, and then placed in the pot steam for 2-3 minutes, you can eat. 2. to pick the first good Hualian head, I heard a better name bighead head. When you buy, you can dig the fish eye, the reaction is relatively fresh. Go back to the head in half, sprinkle salt rush pickled, about 20-30 minutes. After that, pour a little yellow wine, sprinkle with ginger powder (no, just use fresh ginger), pepper (must), a little sugar and chicken essence. Pour the Lijinji steamed fish soy sauce (soy sauce) third, prepared pan, and fresh fish with chopped green onion together under the pot, the oil can be fried red. It must have been full of per