Casserole baked multi-treasure fish
Ingredients & Ingredients:
1 piece of treasure fish, 50 grams of garlic, 50 grams of ginger, 50 grams of dried shallots, coriander, soybean paste
method:
Cut the doppelgänger into slices and marinate with a little base flavor
Stir-fry until fragrant, add the marinated and good dobao fish, add the soybean sauce, bake on high heat for 2 minutes, and bake on medium heat for 5 minutes
Finally, sprinkle with cilantro and garnish and bake for 1 minute
Neptune fans baked white crab
2 white crabs, a packet of dragon's mouth vermicelli, 65 grams of silver teeth, 50 grams of celery, 80 grams of eye fish flowers, 55 grams of shrimp, 15 grams of coriander, 50 grams of XO sauce, beautiful and fresh, dark soy sauce
Sauté parsley, carrots, coriander and onions in butter, add water, season with seasonings to taste the soy sauce, heat out the aroma and fish out the small ingredients, add the vermicelli and cook
After the white crab is steamed, take the meat, use the protein paste to sizing and cook both sides until browned and set aside
Put the eye fish and shrimp flying water, put the butter into the pot and heat the egg yolk and fry it, add the garlic paste to sauté, add the vermicelli to sauté, add the beautiful fresh, soy sauce seasoning, sauté the celery and onion, add the XO sauce, put the crab meat into the stir-fry pot, garnish the parsley
Halogenated hooves
500 grams of front pig's trotters, 150 grams of spring onion, 3 grams of star anise, 3 grams of cinnamon, 2 grams of fragrant leaves, cloves, 2 grams of grass fruits, peppercorns, dried peppers, 10 grams of red yeast rice, 50 grams of light soy sauce, 35 grams of dark soy sauce, 50 grams of flavor juice, pepper, green onion, ginger
After changing the pig's trotters to a knife, the water is set aside, and the shallots are cut into strips and set aside
Sauté the pork knuckles, add the green onion and ginger to simmer, add the spices, add the broth to taste, press the pressure cooker for 25 minutes, open the lid and thicken the soup
After fishing out the pork knuckles, deboning them, rolling them into rolls with plastic bags, refrigerating them in the refrigerator, cutting them into slices and adding green onions to decorate the flowers and plants