Shiitake fish fillet porridge
Ingredients: 150 g of rice, 100 g of fish, 4 fresh mushrooms, 50 g of celery, 2 g of shredded ginger, salt, pepper
method:
1. Wash the rice, soak it for a while, put it in a pot and add about 8 times the water to cook porridge;
2. Cut the fish into thin slices, put a little salt and pepper and marinate for a while;
3. Wash the shiitake mushrooms and cut into thin slices;
4. Wash the celery and cut into cubes;
5. After the rice is cooked until soft and rotten, add the mushroom slices;
6. Add fish fillets and shredded ginger, stir and cook until porridge comes to a boil, then cook for another 5 minutes;
7. Pour in the celery powder and salt and cook for a while.
Braised Cat fish with sour shoots
Ingredients: 1 cat fish, sour shoots to taste, 1 slice of sour ginger, 3 sour peppers, 1 tomato and an onion to taste.
practice:
1. Remove the thes and offal from the fish, cut into small pieces and fry in the pan for a while.
2. Cut the sour shoots into small pieces, the sour ginger and pepper into small pieces, and the tomatoes into small pieces.
3. After heating the pot, add sour shoots, sour ginger and sour pepper to stir dry water vapor, add tomato slices to stir-fry juice, add an appropriate amount of water to boil, and finally add cat fish fillets to boil again, add salt season, sprinkle with green onions to eat.
Bean temp steamed fish
Ingredients: Cat fish about 500g, 1 parsley, 20g Yongchuan tofu, 10g ginger, 5g salt, 3 cloves of garlic, 30ml of soy sauce, 1 stick of parsley, 15ml of oil, 30ml of Shao liquor
Practice: 1. Remove the internal organs of the catfish, rinse with water, and then chop into 2cm wide segments.
2. Wash the pepper and chop. Peel the ginger and chop with garlic. Wash the parsley and chop the leaves.
3. Mix ginger, Yongchuan bean eh, salt, garlic, soy sauce, oil, less wine and chili minced in ginger fish segments, mix well and marinate for 15 minutes.
4. Put the marinated fish fillets in a steamer, cover the pot and steam for 8 minutes.
5. Finally, remove the steamed lobster catfish from the steamer basket and sprinkle with chopped parsley
Chicken with chicken fat gluten
Ingredients: 500 g of rooster meat, 200 g of gluten, 50 g of dried tea mushrooms, 100 g of chanterelles and 150 g of chicken blood. Salt, MONOS, chicken essence, pepper, fresh soup, rattan pepper oil, chicken fat.
1. Cut the rooster meat into small pieces, then cut the chicken blood into large pieces and set aside.
2. Immerse the dried tea tree mushrooms in the hair, cut into about 3 cm long segments; wash the chanterelles and set aside.
3. Heat the chanterelles in a pot, sauté the chicken nuggets until the water vapor dries, then add the tea tree mushrooms and fry them together, then add the fresh soup and bring to a boil, then cook the chanterelles until one hour.
4. After an hour, add chicken blood clots and gluten, cook for a while, then add salt, monosodium glutamate, chicken essence and pepper to adjust the taste, and finally pour in a little vinegar oil and fish it out of the pan.