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The practice of puffer fish Daquan home cooking

1. Puffer fish soup: wash and cut puffer fish into pieces, add water to boil, remove floating foam, add ginger and onion slices, simmer for 20 minutes, add salt, monosodium glutamate and other seasonings.

2. Braised Horsehead Fish in Red Sauce is a home-cooked dish with good color, taste and taste. First of all, wash the horsehead fish, remove the internal organs and scales, and then cut into sections. Cool the oil in a hot pan and fry the fish in the pan until golden on both sides. Then, add spring onions, ginger and garlic to stir-fry, pour in the right amount of soy sauce, light soy sauce, cooking wine, sugar and water, cover the pot and simmer over medium heat for 10-15 minutes. Finally, sprinkle with chopped onions, sprinkle with hot oil, and serve.

3. The way of clear stew of puffer fish can retain the delicious taste of puffer fish to the greatest extent. With some auxiliary materials such as Pleurotus eryngii, not only increases the taste, but also makes the bottom of the soup more delicious. Stir-fry puffer fish meat with broccoli and dice the dried puffer fish meat and stir-fry with broccoli. With bright colors and rich taste, it is a delicious and healthy home-cooked dish.

The practice of puffer fish

barbecue. Wash the puffer fish, cut them into pieces, marinate them with onions, garlic, soy sauce and cooking wine for 2 hours, then bake. Fried fish. Thaw puffer fish, cut into small pieces, marinate with wine, light soy sauce and pepper for 30 minutes, wrap in batter and deep-fry until golden. Stew. Stew puffer fish with ginger, bean paste, chili, chicken essence, sour plum and other seasonings. White soup. Boil the puffer fish with onions, ginger, cooking wine, salt and other seasonings to show a milky white soup bottom. Rinse hot pot.

Thaw the puffer fish that has been processed in the supermarket and chop them into pieces. Marinate puffer fish with cooking wine, light soy sauce and pepper for more than 40 minutes, then wrap them with dry starch and set aside. When pickling puffer fish, mix the flour and egg yolk into a paste. Put the oil in the hot pot, put a little batter in the pot after the oil is hot, and the batter floats to prove that the oil is just right. Cover the marinated puffer fish with batter.

Clear stewed puffer fish: 250 grams of puffer fish and 100 grams of Pleurotus eryngii. Excipients: the right amount of oil, salt, pepper. Soak and wash the dried puffer fish in advance and prepare Pleurotus eryngii. Cut the dried puffer fish into small pieces. Rinse with warm water. Put sliced ginger and chopped onions in an electric saucepan. Put in washed dried puffer fish and two slices of ginger. Put in the chopped apricot abalone mushrooms. Pour in the right amount of water and simmer for 30 minutes.

Friends who like spicy taste can try this method. After dealing with the horsehead fish, cut into pieces and set aside. Put oil in the pan, add pepper, dried chili, ginger and garlic slices and saute until fragrant, then add bean paste and stir-fry the red oil. Then stir-fry the fish, add cooking wine, soy sauce, sugar and the right amount of water, bring to a boil, turn to low heat and simmer until the fish is done, tighten the soup.

The main methods of puffer fish are stewing and barbecue. If you choose to stew, you first need to prepare a fresh puffer fish, wash it and cut it into pieces. Then, prepare some seasonings such as sliced ginger, green onions, cooking wine, salt, monosodium glutamate and so on.

How to make braised puffer fish

Prepare the materials. Puffer fish, oil, light soy sauce, soy sauce, garlic, spring onions, ginger, sand tea sauce, pepper, sesame sauce, oyster sauce, sugar. Wash the puffer fish. Cut the puffer fish into pieces. Add the right amount of fish to light soy sauce, soy sauce, soy sauce oil, beer, pepper, cornflour, sugar, spring onions and ginger and marinate well. Pan-fry the fish until it is slightly charred on both sides and set aside. Heat the pot and stir-fry the oil, spring onions, ginger and sand tea sauce.

Puffer fish 500 grams, puffer fish liver 100 grams, spring shoots 1, ginger, garlic, scallions right amount. First slice the ginger, dice the spring onions, peel the spring shoots and then cut the cutter, then cut the liver of the puffer fish that has washed away the blood, rinse away the blood again and squeeze out the water. The puffer fish washed the blood again and tore off a layer of white film inside the fish's belly. Squeeze out the puffer fish liver, deep-fry it and fish it out.

How to burn puffer fish to make braised puffer fish ingredients: 4 puffer fish, 2 cans of beer, 5g salt, 10g light soy sauce, lard 10ml. The vegetable market buys several farmed puffer fish to remove the viscera of the eyes and separate the liver, skin and flesh. Take it home and wash it clean, especially the blood must be washed off, and then soak and bleach in water for 10 minutes to prepare onions, ginger, garlic and other ingredients.

Slaughter the puffer fish, clean up, rinse with water for 10 minutes 2: heat the pot, add soybean oil, ginger and garlic to saute, add puffer fish and a small amount of pure grain wine, pour into big bone soup, boil for 5 minutes to add spring bamboo shoots. Change it to a gentle fire for 30 minutes. When the puffer fish is soft and rotten, put it on a plate and change it to stir-fried sugar color, one can produce and process live fish; the second is the maturity of cooking; and the third is to separate the equipment.

The common practice of braised puffer fish is to slaughter the river, clean it, and float it with clean water for 10 minutes. Heat the pan, add oil, spring onions and ginger, saute fragrance, add a small amount of liquor, pour into stock, bring to a boil for 5 minutes and add bamboo shoots. Use a light boil for 30 minutes instead. Wait for the river to be rotten, fill it into the plate, and use Wu Huo to collect juice.