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A complete collection of bad fish (tasty, healthy and delicious)

Ingredient: 1 grass carp (600g) ingredients: 5 tablespoons of distiller's grains, 30 grams of minced garlic, 30 grams of minced ginger, 4 tablespoons of salt, 2 tablespoons of light soy sauce, 2 tablespoons of chili powder, 500ml oil Zhoushan bad fish step: step 1, cut grass carp into pieces and add salt for one day. Step 2, clean the pickled fish and dry the water.

Common practice of bad fish: [main ingredients]: crucian carp, honey, spring onions, ginger, dried chili, star anise, pepper, incense leaves. Clean the fish, then bask in the sun, brush it with a layer of honey, brush both sides with honey, brush the honey evenly, so brush the honey with a lower color, and cool after brushing.

The practice of the five-spice lees fish step 5 after the fire is boiled, turn the fire to a low heat for about half an hour, turn off the fire and keep it stuffy. After an hour, the fire will boil and simmer for half an hour, and then close the fire door tomorrow morning. In the meantime, you can't turn it around with chopsticks or something like chopsticks, so as not to get into a pot of porridge. Try not to take off the fish scales.

Peel the fish with phosphorus, remove the viscera, clean and drain, pan-heat oil (more oil) and fry over high heat until both sides are yellowish out of the pan. Stir-fry the hot oil in white sugar over low heat to make caramel color, pour in half a bottle of wine lees and bring to the boil, pour in soy sauce, light soy sauce, rice vinegar, yellow sauce, two small bowls of water and season with salt according to your taste.

Ran family spice dregs fish is a traditional dish with a long history and unique flavor, which originated in China. This dish is widely loved for its delicious taste, rich aroma and rich nutritional value.

Step 1 prepare ingredients: 200 grams of grass carp, 1 piece of ginger, 1 egg, 5 grams of white sesame, 1 teaspoon of sugar, 1 teaspoon of chili powder, 1 teaspoon of salt, 1 teaspoon of cooking wine and 10 grams of cornflour. Step 2 wash grass carp and cut into pieces. Step 3 sliced ginger. Step 4 first pour fish slices, ginger slices, cooking wine and salt into the bowl and marinate for 30 minutes.

Bad chicken wings

Raw materials: chicken wings, bad workshop. Seasoning: salt, spring onions, ginger. First marinate the chicken wings with salt for 2 hours (you can cut the chicken wings twice to taste them). Boil the water in the pot and add the spring onions and ginger chicken wings. Bring to a boil over high heat and simmer for 8-10 minutes. Remove the chicken wings and cool.

Prepare spicy juice, wash chicken wings and change knives, prepare spices, garlic and ginger. Add water to the soup pot, add spices and sliced garlic and ginger. Boil to taste, put the chicken wings into the pot. Boil over high heat and turn to low heat to boil thoroughly. Rinse the boiled chicken wings out of the pot with cold water to dry. After draining again, soak in spicy juice.

Bad chicken wings is a very good home-cooked cold dish, dishes taste rich fragrant but not greasy, can not only be served with wine, but also can be used as a snack. Practice one raw materials: chicken wings, ginger, chives, lees gravy each appropriate amount.

Step 1 take three chicken wing roots, thaw and wash. Step 2 in a clean bowl, pour in the 400ml liquor and soak the chicken wing root in it for about 1 hour. Step 3 take out the soaked chicken wing root, rinse with water and sprinkle with salt. Pan-fry over low heat until the surface turns yellow.

Chicken wings raw materials: chicken wings bad workshop seasoning: salt spring onions and ginger 1, first use salt code, marinate for 2 hours (to taste, you can cut the chicken wings twice) 2, boil the chicken wings with spring onions and ginger in the pot, bring to a boil over high heat, simmer for 8-10 minutes, remove the chicken wings and cool.

Fujian specialties

The most famous dishes in Fujian: Fotiao Wall, Litchi Meat, warm Soup Mutton, Pepper mantis shrimp, Ginger Mother Duck, Shabu Jiumentou.

Buddha jumps over the wall: this dish can be said to be the most famous in Fujian cuisine. Although the production process is complicated, people who have eaten Buddha jumping over the wall will be impressed by its delicacy. The production of authentic Buddha leaping wall requires a long period of foaming and simmering. Warm soup mutton: warm soup mutton is a famous dish of Fujian Putian.

Fotiao Wall, also known as Fushouquan, is a famous dish in Fuzhou City, Fujian Province. It belongs to Fujian cuisine. It is said that the dish was developed by Zheng Chunfa, the owner of Juchun Garden in Fuzhou during the Daoguang period of the Qing Dynasty, and it is also said that the inventor of this dish was a beggar.

Fujian cuisine is a local cuisine in Fujian Province, which is characterized by its unique cooking skills and taste.

Fotiao Wall, also known as Fushouquan, is a famous dish in Fuzhou City, Fujian Province. It belongs to Fujian cuisine. It is said that this dish was developed by Zheng Chunfa, owner of Fuzhou Juchun Garden Restaurant during the Daoguang period of the Qing Dynasty. Another theory is that the inventor of this dish is a beggar.

The practice of wine lees fish

Step 1, kill grass carp and cut into pieces and add salt to marinate for one day. Step 2, clean the pickled fish and dry the water. Step 3, deep-fry the fish with hot oil in the pan. Step 4, stir-fry minced garlic and ginger with hot oil in the pot. Step 5, pour in the lees and bring to a boil by light soy sauce. Step 6, add chili powder. Step 7, continue to boil.

The practice of wine lees fish garlic peeled, ginger peeled, washed with dried chili, dry water. Then cut up the ginger and garlic and cut the chili into pieces. Prepare distiller's grains, you can make it yourself or buy it in the market.

Common practice of bad fish: [main ingredients]: crucian carp, honey, spring onions, ginger, dried chili, star anise, pepper, incense leaves. Clean the fish, then bask in the sun, brush it with a layer of honey, brush both sides with honey, brush the honey evenly, so brush the honey with a lower color, and cool after brushing.

Could you tell me how to make a bad bowl?

Wash tripe, duck tongue and pig hands, put them into the pot, add Shaojiu, spring onions and ginger to cook, take out and soak in the lees bittern for 4 hours, change the knife into the earthen pot, pour in the dregs bittern, seal the mouth of the pot with tin foil.

After boiling into the water, put it into the bowl, then add white stock, raw wine, spring onion and ginger, spicy dregs, seal the bowl with soil, bring to a boil, simmer for half an hour, sprinkle garlic leaves and sprinkle with a spoonful of bittern before eating.

Bad bowl head shanghaicai dish name: bad bowl head raw materials: pig lungs, large intestine, tripe, pig heart, pig liver, pig feet, ham feet, sliced bamboo shoots, oil tofu.

Dish name: bad bowl raw materials: pig lungs, large intestine, tripe, pig heart, pig liver, pig claws, ham feet, bamboo shoots, oil tofu practice: cut pig lungs, large intestine, tripe, pig heart, pig feet, pig liver into pieces, spring onions and ginger in a casserole to boil. Add the broth, skim off the foam, press the material with a porcelain basin and simmer for three hours.