With ingredients Fish maw 400 g soy sauce 2 yuan Cooking wine 2 yuan Green onion appropriate amount Ginger slices Appropriate amount Pepper Casual
Stir-fry fish maw ~ zero cooking practice
After the fish belly is thawed, the water is flown, and the water is controlled to dry for later. Stir-fried fish maw~
Heat the oil pan, sauté the ginger slices, chili peppers and pour in the fish maw.
Stir-fry the cooking wine, add salt and soy sauce and stir-fry.
Ingredients Fish soaked 300 g Pickled pepper 4 pickled ginger plates Millet spicy 2 garlic 4 cloves ginger 4 slices green onion 3 pieces cooking wine 3 yuan Pixian watercress 2 yuan sugar 10 grams Oil consumption 1 yuan Soy sauce 2 yuan Beer A little pepper 10 grams
To prepare the braised fish maw (fish bubbles) with pickled pepper
The fish bubble is cut open and scratched with starch and salt, and then washed, this step is mainly to remove the mucus to prevent it from being too fishy.
Blanch the shallot and ginger cooking wine in the pot.
Pickled pepper millet spicy circle, garlic pat loose, green onion cut into green onion, pickled ginger cut ginger shredded, green pepper cut into sections.
Sauté the ingredients until fragrant.
Then add Pixian bean sauce and fry in red oil.
Add the fish maw and stir-fry a few times and mix with the top of the ingredients to taste.
Add some beer, not too much, turn around and collect the juice conveniently, then add some pepper.
Add a little oyster sauce and soy sauce to taste, add a little sugar to increase the umami taste, and neutralize the salty taste by the way. Finally, add green peppers to increase the color scheme and thicken the juice by the way.
From the pot to the plate, the color and aroma can be, fresh and spicy and delicious.
Ingredients Fish maw 500 g Cooking wine 3 yuan Ginger 3 slices Soy sauce 2 yuan Garlic 5 cloves red pepper 1 green pepper 1 grass mushroom 13 pieces
The practice of crispy fried fish maw
Prepare the ingredients, ginger and garlic
Fish maw with a high appearance
Fish maw after blanching
Stir-fry directly with ginger and garlic oil, add light soy sauce and cooking wine, and finally stir-fry the fish maw with green pepper and red pepper!
The mushrooms after blanching are also beautiful drops
Stir-fried fish maw with mushrooms is also a delicious next meal
Ingredients Fish maw 300 g dates 10 salt 3 g eggs 2
The preparation of fish maw soup
Cut the dried fish glue (long) short or cut it off and cut it into a piece of
Pour oil from the pan, pour more oil, add fish glue after the oil temperature is 80% hot, fry it into such a fish.
Add the prepared chicken broth
Add the dates, eggs. Cook over low heat for 10 minutes
Ingredients Fried pork skin 10 g Corn 1 large, 2 small eggs 1 leek 50 g corn flour 18 g according to your favorite consistency to use the appropriate amount of salt 4 g chicken powder 3 g white pepper powder 1-2 g sesame oil 3-4 drops water about 1000 g shredded carrot 20 g, color, can not be put
The preparation of corn fish belly soup
The pork skin is like this, rinse it softly with a warm soak
Cut the corn with a knife to cut the corn grains out, divide the 70 grams of small portions out, the others are put up in a large bowl for later, the eggs are beaten into liquid, the pork skin is washed and cut into strips, the carrots are cut into strips, the leeks are thickly cut, and the other spices are prepared as shown in the picture
Add a large bowl of corn to the appropriate amount of water in the blender to prepare the corn and fish belly soup step
Whisk into a paste and pour the remaining water into the pot
Add corn kernels and bring to a boil, bring to a boil and add the pig skin
After bringing to a boil for 2 minutes, bring the corn flour to a boil with water and pour into a pot and stir well
Cook over low heat until thick and smooth, if you like to thicken a little, you can add centimeter powder and adjust to your favorite
Add shredded carrots to tone, leeks rich in taste
The egg liquid is raised and the other hand is stirred in the direction with a spoon to let the egg blossom float on the soup noodles (selfie, so I can't shoot this action for everyone)
Pour in the chicken powder salt pepper and sesame oil, stir well and serve
Sweets are required, but this recipe is not suitable for changing salt to sugar to make it sweet
It is required to be smooth, salty and fresh, and rich in taste
Ingredients Chicken fillet, fish belly, cucumber, ginger slices, shallots
The preparation of fried fish maw with ginger shallots
Soak the fish maw in water for 5 hours, then boil the underwater ginger slices and green onions, cook the fish maw until soft, then cut the fish maw into strips.
Chicken fillet marinated in salt, wine, minced ginger and pepper. Cut the cucumber into strips.
Stir the corn starch syrup and oil under the chicken fillet, heat the wok under the oil, and stir-fry the chicken fillet under the fry.
Sauté ginger slices, then sauté shallots until fragrant, and set aside.
Stir-fry cucumber and fish maw in the oil of ginger and shallots in the treasure chest and sauté until semi-cooked
Season with chicken fillet and sautéed ginger shallots, season with oil, salt, sugar and chicken powder, sprinkle with wine, cover with lid and bake for 30 seconds, and finally sauté in corn starch water
Ingredients Dried cuttlefish 2-3 pork belly 1 ginger slice 1 salt soy sauce pepper
Preparation of cuttlefish belly slice soup
Soak cuttlefish in hot alkaline water for 2-3 hours, wash it (peel off the skin off the surface), cut into strips (cut vertically, because cuttlefish have a body of horizontal flesh) and soak in water for 6-8 hours, changing the water 2-3 times during the period
Pork belly is rubbed with salt and flour and washed and shredded
Shredded cuttlefish and shredded pork belly with sliced ginger, place in a casserole dish, add 4/5 pot of water, simmer at 180 degrees for 30 minutes, 160 degrees for 90 minutes
Add salt and 1-2 scoops of soy sauce, sprinkle with pepper and green onion 5 minutes before cooking
Ingredients Fish maw 300 g Carrot 1/2 onion 1/2 shallot 3 cloves of garlic 3 cloves of ginger 1 small piece of millet spicy 2 pieces of cooking wine 1 tablespoon of oyster sauce 1 tablespoon of salt To taste Sugar 1/2 tablespoon
The preparation of stir-fried fish maw with miscellaneous vegetables
Wash the fish maw with water 2 times, then add some salt and peanut oil, scratch and knead for a while and rinse several times.
Blanch the fish maw in a steamer, rinse with cool water and drain before setting aside.
Carrots, onions, ginger and garlic slices, green onion and millet peppers cut into sections, carrots blanched and set aside.
Stir-fry ginger, garlic, millet spicy, onion, carrot stir-fry well, pour in the fish maw and stir-fry for 2 minutes, add cooking wine, oyster sauce, salt, sugar and fry for 1 minute, add the green onion to continue to fry until it is broken, and the delicious and crisp fish maw is fried.
Ingredients Green pepper 2 fish maw 500 g white vinegar appropriate drops oyster sauce appropriate amount salt appropriate amount sugar appropriate amount corn starch appropriate amount
The preparation of stir-fried fresh fish maw with green peppers
1. Rinse the new fish maw with water to thaw, wash it, then put 2 tablespoons of white vinegar, 3 tablespoons of salt and knead the fish maw by hand for 3-5 minutes
2. Rinse with water several times and drain.
3. Pot, pour two tablespoons of vegetable oil, grasp and knead with your hands for two minutes, rinse with water, drain the water and set aside...
4. Blanch the fresh fish maw in boiling water
5. Blanch the water, rinse with cold water, rinse dry and set aside
6. Slice the green pepper and set aside
7. Heat the pan with oil, add ginger and garlic slices to fry until fragrant, pour in the fish maw and stir-fry for 2 minutes, add 1 plus appropriate amount of salt, consume oil and sugar and stir-fry until the sugar melts.
8. Add green pepper and stir-fry, add the corn starch sauce to the pot
This fresh fish belly is so refreshing, not fishy, add some sugar to the steps, children like to eat, like to eat sweet, you can add more
Ingredients 3 shallots 1 soy sauce 1 yuan Salt 2 grams Ginger 4-5 slices Cooking wine 2 yuan Garlic 1 chopped pepper 2 tbsp
Kuaishou dish - double-flavored steamed fish maw method
Wash the fish maw and cut into pieces
Sliced ginger, soy sauce, cooking wine, salt, marinate for about fifteen minutes.
Bring the water to a boil in the steamer, put the fish pieces into the dish, half cover with minced pepper, and put a few garlic cloves and ginger shreds in the half. Steam on high heat for about 6 minutes. Turn off heat and remove from the pan.
Sprinkle with green onions and pour hot oil! Delicious and nutritious two-flavored fish maw is ready, and accompanied by a bowl of vegetable soup, perfect!