Recipe: Garlic roast fish

Home Cooking Recipe: Garlic roast fish

Notes:

I picked up the refrigerator on the weekend and found that there were still a few pieces of fish in the freezer that I brought to me during the New Year. At that time, I brought a lot of things together. They are all specialties in Hubei. The rest are almost the same. Only this one, actually I have always forgotten it... I have to put it in the freezer of the refrigerator, it won’t break, I just don’t want to go out on weekends, just take it and eat it. Speaking of the taste of the bacon, in the words of Xiao He, Hubei people love the bacon over the bacon. It is not difficult to understand that Hubei, which has always been known as the “land of fish and rice”, is rich in aquatic products, and there are not only many freshwater fish, but also good quality. The bacon in Hubei is very different from the practice in Guangdong. The taste is salty. When making it, there will be no more seasonings. Just add salt and the right amount of cooking wine. I usually only like to eat steamed fish, but I have never really done a fish. I don’t know how to start. I call Xiaohe for help. This person has been thinking for a long time and has no results. Finally, I am embarrassed to drop back and give me a sentence: "When my mom used to do it, I ate it, didn't pay attention to what I did..."...I...I...I...this sweat... Helpless help, buffet, look at the fish, dried for so long, and frozen for so long, hard sputum, used for steaming is definitely not suitable. But, this is hard to beat me, who makes me eat the fish king, there are dozens of fish in my head, steamed, braised, boiled, sauerkraut, onion roasted, There are so many peppers... Since there is no way to practice authentic squid, why bother to drill the horns of the horns, and use these fashionable fish-burning methods in your head to interpret a squid, I think it is not bad. First try this garlic roast fish, usually with fresh fish, this time change the taste. As for the effect, hey, the aroma of garlic and the traditional flavor of the lark, it’s really a taste, and it’s endless...

Ingredients:

Steps:

  1. Home Cooking Recipe: Add 3 cm of deep water to the pot, add the onion, cooking wine

    Add 3 cm of deep water to the pot, add the onion, cooking wine

  2. Home Cooking Recipe: The squid is smashed into small pieces with a knife. After the water is boiled, put the fish pieces and let the fish pieces boil and drain.

    The squid is smashed into small pieces with a knife. After the water is boiled, put the fish pieces and let the fish pieces boil and drain.

  3. Home Cooking Recipe: Sliced ​​onion, ginger shredded, onion diced

    Sliced ​​onion, ginger shredded, onion diced

  4. Home Cooking Recipe: Heat the pot, put a little oil, heat the oil, add the onion, ginger, garlic

    Heat the pot, put a little oil, heat the oil, add the onion, ginger, garlic

  5. Home Cooking Recipe: Stir in the onion

    Stir in the onion

  6. Home Cooking Recipe: Put the fish pieces in drained water, stir fry slightly

    Put the fish pieces in drained water, stir fry slightly

  7. Home Cooking Recipe: Add spicy sauce, soy sauce, stir fry to evenly color the fish pieces

    Add spicy sauce, soy sauce, stir fry to evenly color the fish pieces

  8. Home Cooking Recipe: Add water, no fish 1/2, cover, fire, boil, medium heat for 20 minutes

    Add water, no fish 1/2, cover, fire, boil, medium heat for 20 minutes

Tips:

1. Since the bacon is relatively hard, the first step is to cook for a long time, so that the meat is slightly softer. If it is replaced with fresh fish, it does not have to be cooked for too long, and the meat is discolored. 2. Since the salted fish is salted during salting, do not put too much soy sauce to avoid salty; 3. The bacon is slightly harder. It should be stewed for a while, and replaced with fresh fish. Stew for about 10 minutes.


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