Ingredients:
500 grams (1 1/9 lb) freshwater fish
150 grams (1/3 lb) horse radish
5 grams (1/6 oz) finely cut coriander
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) sliced ginger
20 grams (4 tsp) cooking wine
3 grams (1/2 tsp) salt
15 grams (1 tbsp) vinegar
5 grams (1 tsp) hot chili oil
100 grams (2/5 cup) cornstarch and water mixture
10 grams (1 1/2 tsp) soy sauce
25 grams (5 tsp) cooking wine
5 grams (1 tsp) sesame oil
1 gram (1/30 oz) shredded ginger
Directions:
1. Wash the fish clean and cut into sections of about 4 cm (about 1 inch) long. Add 10 grams (2 tsp) of cooking wine, 1.5 grams (1/4 tsp) of salt and the mixture of cornstarch and water, and mix well. Cut the radish into fine shreds.
2. Heat a wok, put in the cooking oil and deep-fry the fish sections till both sides become brown. Place the fish sections neatly in the wok, add the scallions, ginger and radish shreds. Turn the fire to a strong heat and bring mixture to its boiling point. Now add the cooking wine and cook for 1 minute with wok cover over the wok. Quickly remove the lid to add 1,000 grams (2 cups) of water. When substance boils again, turn the fire to low and cook with the lid on for half an hour. Remove the scallions and ginger, but add the salt, MSG, soy sauce, vinegar and chili oil. When it boils, sprinkle on the sesame oil, coriander and ginger shreds.
Features: The basically white soup has a reddish touch.
Taste: Sour, spicy and aromatic.
Fish fish, Radish, soup
INGREDIENTS:
300g eel
200g coriander leaves
5 g minced garlic
120g chive
2 g minced ginger
SEASONING:
a. 2 tbsp soy sauce
b. 1 tbsp sugar
c. 1 tbsp cooking wine
d. 1/4 tbsp vinegar
e. 1 tbsp pepper powder
f. 1 tbsp starch water
g. 1 tbsp spice oil
METHODS:
1. Clean and cut the eel into 6cm long. Clean and cut the chive into 5cm long
2. Preheat the pan with oil, fry ginger and garlic briefly, then fry the eel till dry, add seasong a~d with half scoop of water to boil till soft with tasted, add chive to fry, thicken the sauce by starch water, add 1 tbsp peanut oil, sprinkle pepper powder and garlic on, dish up with clean coriander leaves on side.
3. Heat the spice oil briefly, pour into the dish, done.
Fish Chinese Recipes, Eel
INGREDIENTS:
300g fresh fish
20g green pepper
20g pimento
20g fresh bamboo shoots
20g soaked mushroom
1 egg white
SEASONING:
A. 1 Tsp refined salt, 2 tbsp starch
B. 1/2 tbsp refined salt, 1/2 tbsp white vinegar, 1 tbsp cooking wine, 1/4 tbsp MSG, 1/2 tbsp of white pepper, 1 tbsp of starch, 1 tbsp mushroom
METHODS:
1. sHRED THE FISH BY ITS NATURAL LINE, CLEAN AND DRAIN UP, MIX with egg white, sesame A and thick sauce
2. Clean and shred green pepper, pimento, bamboo shoot and mushroom
3. Mix seasoning B with 1 tbsp broth into cooking sauce
4. Preheat the pan with oil, put the fish in, bruise it lightly till well done, drain up
5. Fry ingredients “1/2 tbsp white vinegar, 1 tbsp cooking wine, 1/4 tbsp MSG, 1/2 tbsp of white pepper” briefly, put the fish in with cooking sauce. DONE.
Fish Chinese Recipes, fish
Ingredients:
1 Bass
Seasoning:
A. 2 scalliion, 6 sliced ginger, 1 red chiilli, slice all of them into srips
B. Wine, oyster sauce, sugar, sesame oil, corn oil
Methods:
1. Clean the fish, spread a pinch of salt and pour B over it, then put a scallion, ginger slices on it, steam it for 10 min, thenm remove scallion and ginger
2. Slice A into strips, soak them in cold water to remove spice, then drain and put them on the bass, after that, pour 3 tbsp hot oil on it and enjoy.
Fish Bass, Chinese Recipes, fish
Ingredients:
Salmon fillet, 2 slices of lemon, salt
Methods:
1. Clean the fillet, spread a dash of salt on it for 20min, then rinse it to remove salt.
2. Fry fillet in a little oil till both side is golden. Remove it to a plate, sprinkle a pinch of pepper and squeeze kemon juice over it.
Fish Chinese Recipes, fish, Salmon
