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Could you tell me the delicious way of steamed anchovy?

1. Marinate fish with slicing knife and seasoning; add seasoning and heat up the sauce. The knife edge of the fish is tasted with chives and roasted. Pour the sauce over the grilled fish.

2. Clean half of the fresh Anhui fish (steamed preferably with the fish brisket) and make a few strokes on the back. Wipe the front and back of the fish with a little salt (not too much salt, as there will be more soy sauce at the back) on a steaming plate, add some wine, sprinkle with shredded ginger and marinate garlic for ten minutes.

3. Clean the fish, use a little water to open the finished picture, wash and turn into a Lancet on both sides. Put slices of ham, bamboo shoots, shiitake mushrooms and shrimp alternately from the knife edge, then put some onions, ginger slices, diced pork plate and cooking wine on the fish, steam over high heat for 15 minutes, remove the onions and ginger slices, sprinkle with sesame oil and serve.

4. To make steamed fish, you must put in cooking wine. Cooking wine will play a role in removing fish. you also need to put steamed fish and Douchi, which can make steamed fish more delicious.

The common practice of fillet of braised fish how to cook delicious video in Daquan

Practice one: braised crispy meat Anhui ingredients: crispy Anhui fish, ginger, onions, coriander, onions, light soy sauce, rock sugar, oil. Cut the crispy Anhui fish into large pieces (if the cut is too thin, it will be more prickly), slice the ginger, cut the onions and shred the onions.

Scale the fish and wash it clean. Slice the minced fish with crispy meat and prepare the shredded green onions and ginger. Add cooking wine. Add shredded ginger, light soy sauce, pepper, salt and cornflour and mix well. Marinate for 15 minutes. Add shredded green onions and ginger to the pan and stir-fry for fragrance. Add fish fillet and stir-fry.

Marinate the fish with the knife and seasoning; add the seasoning to the pot and heat up the sauce. The knife edge of the fish is tasted with chives and roasted. Pour the sauce over the grilled fish.

Wash and slice the crispy fish, add the right amount of light soy sauce, rice wine and salt, and set aside. Rinse and slice Pleurotus eryngii. Wash black fungus and set aside. Wash and shred green peppers, chopped onions, ginger and garlic. Pour the right amount of oil into the pan and stir-fry the ginger and garlic with hot oil. Stir-fry black fungus.

Wash the fish with clean water, then cut it into thin slices. If you want convenience, just ask the fishmonger to cut the fish. Then add salt, soy sauce and edible oil and marinate for 15 minutes. Add cornstarch to the fish fillet before putting it into the pot, mix well and set aside. Chop the garlic, slice the ginger, cut the chives, and cut the millet into small pieces.

The common practice of braised mackerel how to cook delicious video

Practice: cut fish fillet into thick pieces and release raw soy sauce, mix well with cornflour and pepper, put ginger slices in a hot oil pan, saute fish pieces with a little salt, fry fish until they are turned yellow on the other side, and simmer with proper amount of water. Cut the green and red chili peppers into pieces and simmer until the juice is almost finished, add the chili pieces and sugar.

Practice: after killing fish, spread salt, seasoning, deep-fry powder and soak for about half to an hour; put oil in hot pot, heat fish in oil, fry fish alternately over slow or medium heat, until fish is golden brown, set aside.

Practice one: braised crispy meat Anhui ingredients: crispy Anhui fish, ginger, onions, coriander, onions, light soy sauce, rock sugar, oil. Cut the crispy Anhui fish into large pieces (if the cut is too thin, it will be more prickly), slice the ginger, cut the onions and shred the onions.

The common practice of braised fish cubes is as follows: wash and cut the fish and put salt on the plate and set aside: warm tip: it is best to coat the fish with salt, so that it is not easy to stick in the pot, so that the fish is rotten and out of shape.