[How to cook Ding Guiyu]_How to make_How to make
Many people don’t know much about tunny fish. This is a fish species with relatively high nutritional value. It has a good role in promoting the absorption of nutrients in the human body. It is used to supplement the body’s calcium, protein, and nutrition.Can play a certain role, the practice of Ding Guiyu is relatively simple, can be used for steaming, can also be used for braising, are more common methods, let’s take a look below.
How to cook Ding Guiyu, steamed Ding Guiyu Ingredients: 1 Ding Guiyu, ginger, spring onion, cooking wine, soy sauce, oil consumption, sesame oil Steps: 1. The fish breaks its belly to go to the gills,Wash your stomach, stomach and lungs, and put a few strokes on your body. 2. Then add cooking wine and soy sauce oil to the fish, and place the shredded ginger and scallion in the sliced fish meat and place them in a plate.Marinate for 30 minutes. 4. Steam over the fire on the steamer for 25 minutes to bring it out. Pour in sesame oil, oyster sauce, and sprinkle with spring onion.
Second, vinegar-burned butchery mandarin fish main ingredients: butchery fish auxiliary ingredients: sea cucumber, cooked ham, winter bamboo shoots, eggs, parsley seasoning: balsamic vinegar, cooking wine, salt, chicken essence, white pepper powder, water starch, spring onion, cooking oil1. Remove the bones, spines, and cut the meat into strips. Add salt, starch, and egg whites to the sizing and taste. Put the fish heads and fish bones in the steamer and cook them. Use the soup for the rest. 2. Cut the bamboo shoots, sea cucumbers, and ham into shreds, pour them into boiling water, remove the drained water, wash the onions, and coriander, and cut them into pieces. 3. Pour the oil on the pan and ignite the oil.Dispense the drained and drained oil into the pan, add the fish soup to the pot, and add sea cucumber, winter bamboo shoots, ham, fish sticks, cooking wine, chicken essence, white pepper, starch, salt, and onion.At the end, add coriander, just add the balsamic vinegar.