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How do you cook Aung Gong stewed eggs?

Wash the male fish and steam for 10 minutes. Pick off the fish while it is hot and skim out the steamed fish soup. Rinse well with one egg. Remove the egg yolk and stir into the warm fish soup. Fish soup is about three times as much as egg yolk. Get rid of the top foam. Pour in a little fish and mix well. Wrap it with plastic wrap and steam in cold water for 10 minutes. Using a toothpick to probe into the liquid that does not flow in the middle is ripe.

Kill the male fish, wash them and control the water. Put the fish in a large bowl, shredded ginger, chopped onions, Tabai yellow rice wine, a little salt, first code, place for 10 minutes, can remove the fish flavor. Take out a straw egg and beat it, add double the water and add the right amount of salt. The egg liquid is filtered through a strainer and poured into a fish bowl. Seal the bowl with plastic wrap, put it in a large pot with hot water, steam over high heat for 10 minutes, turn to low heat for 5 minutes.

A fish is washed and pickled with a little salt, white pepper and cooking wine in order to make the fish fishy and tasty.

Prepare all the ingredients and ingredients and put them in containers according to the ingredients. Clean up the tools used and keep them free of water and oil. Rinse the eggs with clean water, wipe off the moisture with kitchen paper and set aside for use. Take out the prepared clean bowl, beat in the prepared 2 eggs, and then mix the egg liquid well with a manual egg beater.

Beat 2 eggs into a plate to stir up the egg liquid, and prepare some dry flour in the other plate. First roll the washed fish in the dry flour and then roll the fish in the egg. Next, put rapeseed oil into the pan and fry the yellow bone fish with eggs in the pan until the fish is golden on both sides.

The correct way to boil eggs: put the eggs in cold water, heat up slowly, boil over low heat for 2 minutes. After the cease-fire, soak for another 5 minutes, so that the boiled egg is tender and the yolk is not old. Which children should not eat more eggs, children with stomach dysfunction should not eat more eggs, otherwise urea nitrogen accumulation, will aggravate the disease. Children with skin sores and suppuration should not eat more eggs.

Excuse me, what kind of fish is this? How do you do it? what do you eat for this fish? And listen to others say that the thorns on the back are very.

1. Pelteobagrus fulvidraco (Pelteobagrus fulvidraco), Siluriformes, Siluridae, genus Pelteobagrus.

2. The picture below shows the yellowfin snapper Acanthopagrus latus, also known as yellowfin bream and yellowfoot high-grade edible fish, which can be eaten with barbecue or boiled soup or braised. It is an important farmed fish with high economic value. Sparidae fish are relatively delicious, nutritious, delicious meat, high economic value, is a popular food fish, in the sea water and brackish water aquaculture industry occupies a certain position.

3. It's called duobao fish. It's nothing new, but it looks strange and can be cooked. We stewed it at that time, and it tasted better when we put some vinegar. Its thorns are very few, basically meat, very good, eat very good, and in fact, this fish is not expensive, affordable. You can specifically search the practice of turbot fish, O (∩ _ ∩) O answer, hope to help you, hope to adopt, thank you.

4. Guangzhou calls this kind of fish: mountain crucian carp scientific name: tortoise shell climbing perch; English: Climbing perch; Latin: Anabas testudineus (Bloch, 1792) common name: climbing perch, mountain crucian carp, Bama (commonly known as Chaoshan area), flying crucian carp, sunfish; English: Climbing perch,Anabas walking fish Palmer, anti-evil fish, tree-climbing fish, spiny fish, crucian carp, wooden climbing fish, climbing perch, mountain perch, sunfish, sea bodhisattva, Hainan mother fish.

5. As shown in the picture, bluefish has venomous glands on its fins and spines, which can cause severe pain when stabbed. The following picture shows the point blue fish Siganus guttatus, also known as spotted blue fish, star blue fish, commonly known as smelly belly and elephant fish, which is about twice the body height, and the caudal fin is slightly sunken and almost truncated. The fish has a brown back and a light brown belly.

6. Hello, this is: Loach. Misgurnus anguillicaudatus belongs to the family Loach, which is a benthic fish. Lives in shallow water areas with many aquatic plants. Feed on aquatic insects and other small fish. Misgurnus anguillicaudatus likes to live in groups, and can live together under a big rock in the wild. Misgurnus anguillicaudatus is distributed in various river systems in the east of the country, the individual is small, generally the body length is less than 25cm, the protein is rich, the taste is delicious, and has certain economic value.

How to kill the barbed fish?

Make a cut at the hilum of the liver; break the abdomen to remove the internal organs, and the opening should be as small as possible. Pry open the cheek with scissors, remove the cheek and wash it clean.

First use a knife to make a cut at the hilum of the fish's liver and break the abdomen to remove the internal organs. When breaking the abdomen, we should pay attention to the opening as small as possible. Then pry open the gills with scissors, take them out and wash them clean.

First of all, cut open the belly of the barbed fish, from the tail to the head. In this way, the belly of the barbed fish is cut open. Eviscerate. Remove the gills. Rinse thoroughly so that the barbed fish can be cleaned up. Heat the pot with oil. Put the spiny fish into the pan and fry them in oil. The whole body of the barbed fish needs to be drenched with hot oil to remove the fishy fish thoroughly.

It is very simple: (1) make a cut at the hilum of the liver; (2) break the abdomen to remove the internal organs, and make the opening as small as possible; (3) smash the cheek with scissors and wash the cheek clean. Pelteobagrus fulvidraco (Pelteobagrus fulvidraco) is a freshwater fish of the family Pelteobagrus. The body length is about 20cm, the ventral side is vertical, the posterior half of the body is flattened, and the tail stalk is long and slender. Headache and flat, short kiss, round and obtuse, upper and lower jaw slightly the same length, mouth large, upper and lower position, two faces and palate above the fluffy tooth band.

Question one: yellow spicy fish is not poisonous, how to kill the back of the fish, then the thorns on the fins are poisonous, but not toxic, just cut it off when washing the fish, if the fish is active, you can wrap it with a towel and knock it out in the kill, or directly wrap it with a knife back stun problem two: how to kill yellow catfish, commonly known as yellow bone fish, also known as yellow spicy fish or yellow wax ding.

Deal with the fresh barbed fish bought: because of the big thorns, pinch both sides of the fish gills with your fingers, so that it is safer to remove gills, belly, rinse and drain. Prepare ingredients: cut ginger and garlic seeds into slices, green onions into sections, green onion leaves into chopped onions, half a chicken leg mushroom, a small piece of tofu. Heat the pan, pour the oil, and fry the fish to remove the fishy smell.

Do you want to peel the fish to be a male fish?

1. There is no need to peel. I guess yours is dead, so the outer layer has fallen off. You feel sick, don't you? If you are afraid of that layer alive, you can kill it and grab it with a little salt. Pelteobagrus fulvidraco, the scientific name of Pelteobagrus fulvidraco, is a member of the family Pelteobagrus in freshwater fish. it is scaleless and delicate in meat, and it is very good for making fish soup or braised sauce.

2. To cook delicious angong fish soup, the key lies in the ingenious handling of several steps. First of all, clean the male fish, remove the internal organs, wash and set aside. Then, cut the tofu into pieces and the onions into pieces for subsequent use. After starting the pan, pour in the right amount of oil, put the fish into the pan, deep-fry over medium heat for 3 minutes, until the skin is slightly yellow, remove and set aside.

3. If you want to make anggong fish soup, you need to fry the processed fish in the pan for about 3 minutes, then pick it up, put it into the saucepan and cook with cooking wine, salt, chicken essence and ginger for about 15 minutes. Finally, boil the tofu for 2 minutes, add monosodium glutamate and green onions, turn off the heat, put it into a soup bowl and serve. Use ingredients such as fish, tofu, onions, oil, cooking wine, salt, chicken essence, ginger and monosodium glutamate.

The practice of anggong fish soup, how to make Angong fish soup is delicious, and it is common in Angong fish soup.

1. Ingredients: 3 male fish and 250g tofu. The right amount of cooking wine, salt, chicken essence, ginger, onions and oil. Wash the fish and set aside. Cut the tofu. Cut the green onions and set aside. Bring the oil to the boil and deep-fry the fish in the pan for 3 minutes. Pick up another pot and boil the hot water. Put the fish in. Boil the wine, salt, chicken essence and ginger for 15 minutes, put the tofu in and cook for 2 minutes, finally add some monosodium glutamate, spring onions and turn off the heat.

2. If you want to make anggong fish soup, you need to fry the processed fish in the pan for about 3 minutes, then pick it up, put it into the saucepan and cook with cooking wine, salt, chicken essence and ginger for about 15 minutes. Finally, boil the tofu for 2 minutes, add monosodium glutamate and green onions, turn off the heat, put it into a soup bowl and serve. Use ingredients such as fish, tofu, onions, oil, cooking wine, salt, chicken essence, ginger and monosodium glutamate.

3. Slice the ginger, smash the garlic, pour the oil into the clean pot of the male fish, put the ginger and garlic into the pan and saute until fragrant, add the male fish and fry yellow on both sides over low heat for about a minute or two, then pour in the yellow rice wine to deodorize, and finally add water, according to the amount you want to drink, change the heat to stew.

The knack of stewing eggs with male fish

Kill the male fish, wash them and control the water. Put the fish in a large bowl, shredded ginger, chopped onions, Tabai yellow rice wine, a little salt, first code, place for 10 minutes, can remove the fish flavor. Take out a straw egg and beat it, add double the water and add the right amount of salt. The egg liquid is filtered through a strainer and poured into a fish bowl. Seal the bowl with plastic wrap, put it in a large pot with hot water, steam over high heat for 10 minutes, turn to low heat for 5 minutes.

Wash the male fish and steam for 10 minutes. Pick off the fish while it is hot and skim out the steamed fish soup. Rinse well with one egg. Remove the egg yolk and stir into the warm fish soup. Fish soup is about three times as much as egg yolk. Get rid of the top foam. Pour in a little fish and mix well. Wrap it with plastic wrap and steam in cold water for 10 minutes. Using a toothpick to probe into the liquid that does not flow in the middle is ripe.

The practice of stewed eggs with barbed fish: wash the barbed fish and marinate them with a little salt, white pepper and cooking wine in order to make the fish fishy and taste.