1
Lemon grilled fish
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by slave eater cats
Ingredients·
1 perch |
Excipients·
1 lemon |
Refers to 1 | tian pepper
| 2 shallots
Jiang Rong | a little
A little garlic |
1 tablespoon of light soy sauce |
Oyster sauce | 1 teaspoon
Peanut oil | to taste
Salt | to taste
·Method·
1. Clean the sea bass and steam on the boiling water pot on the flowering knife for 6 minutes, discard the juice and place the fish on the grilled plate tin foil.
2. Squeeze half lemon and slice the other half to set aside. Cut all the ingredients such as green onion, ginger, garlic, chili pepper and add lemon juice and mix well.
3. Prepare another dish of shallots, white ginger and garlic in fried oil.
4. Stir-fry the shallots, ginger and garlic in hot oil into a bowl of lemon juice, add a little salt and mix well.
5. Cook in a pot over low heat with soy sauce, oyster sauce and a little water to form a sauce.
6. Drizzle the sauce on the fish and drizzle with the chilli lemon juice.
7. Lemon slices on the fish, raw lemon and then squeeze the juice to drizzle the fish body, preheat the oven at 160 degrees and bake in the oven for 10 minutes, out of the oven to complete.
2
Braised prawns in oil
by food still millet
10 shrimp |
| 1 small piece of green onion
Ginger | 15 g
3 cloves | garlic
Tomato sauce | 2 tablespoons
Sugar | 1 teaspoon
A little salt |
1. Wash and cut off the whiskers and antennae of the shrimp and remove the shrimp line.
2. Make oil in a pot, add green onion and ginger to fry until fragrant, add prawns and sauté until the prawns turn red.
3. Pour in the tomato sauce and sauté until each shrimp is covered with tomato sauce.
4. Heat the pan and pour the oil, add the eggplant covered in batter and fry over low heat until golden brown on both sides, fry well and serve.
5. Pour in the chopped chives before coming out of the pot.
3
Five-flavored duck
by Spirit of Dance 1027
Duck legs | 2
1 can of beer |
1 tablespoon of soy sauce |
Vinegar | 1 teaspoon
Brown sugar | 2 teaspoons
1. Wash the duck and wipe the water dry with a kitchen paper towel.
2. Reduce oil, reduce heat, put in the peeled noodles first, fry until both sides are slightly yellowish.
3. Cook the beer along the edge of the pot, add the other spices at once, and finally add a little water, about just past the duck.
4. After bringing to a boil, turn to medium heat and simmer for about 1 hour (you can turn over the duck meat in the middle to make both sides taste), and finally turn on high heat to collect the juice.