Always roast fish
(main materials and auxiliary materials)
Pure green fish.. 500 grams of Shao wine. 50 grams of soy sauce. 75 grams of sugar. 40 grams of spring onions. 8 grams of ginger. 3 grams of water starch. 10 grams of sesame oil. 5 grams of cooked lard. 75 grams
(cooking method)
1. The herring meat is chopped into pieces, about 10 cm long, 2.5 cm wide and 1.5 cm thick. two。 Heat the wok over high heat, scoop in cooked lard, add chopped onion and ginger, pan-fry the fish on both sides, then add Shao wine to simmer, add soy sauce, sugar and water 250 grams, turn to low heat and cook for about 10 minutes, until the juice thickens, thicken with water and starch, turn the fish over, pour in sesame oil, serve.
(process key)
When cooking fish, you are diligent in shaking the pot to avoid living at the bottom. The dish is rich in oil and red sauce, salty, sweet and delicious, which is the authentic flavor of Yuanxi cuisine.
(flavor characteristics)
Braised fish is a traditional famous dish in Wuxi, which is rich in red sauce, salty and sweet, which can best reflect the characteristics of Wuxi cuisine. It is called old roast, but the fish is very fresh and tender. Due to different materials, a fish can cook several famous dishes, such as water, fish head, head and tail, middle section, belly tire, chin and so on. You can imagine the popularity of the old cooking style.
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Which four levels should be adopted in fish culture at the beginning of spring?
1. Fertilizer application: when the water temperature of the pond is stable at 8 ℃ ~ 10 ℃ in early spring, fertilizer is applied to cultivate natural bait in the water. The amount of fertilization should be determined according to the fat and thin water quality and the quality of fertilizer, 60 kilograms per mu of human feces and urine, or 100 kilograms of animal manure. If chemical fertilizer is used, the ratio of nitrogen, phosphorus and potassium is 1 ∶ 1 ∶ 0.5. when topdressing, it is crushed first and then sprinkled in the whole pond, with a total dosage of 3 kg / mu and an interval of 5 / 10 days. Keep the water quality of the pool yellowish brown or yellowish green with a transparency of 30%
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Xingzhou red fish
Xingzhou red fish: it is a red tilapia selected from Southeast Asian strain, which is like Nile tilapia or Onion in shape, with high back, large and transparent scales, pink or orange color, red rate of more than 99%, less body color separation rate of offspring, adult fish or gray phenomenon in winter low temperature season, but the water temperature can turn red reversely after a period of culture. This fish has the fastest growing speed and large individual in red tilapia. in that year, the fry can grow to more than 500 grams, and the sexually mature individuals reach 350 grams, and the peritoneum is white and the meat is especially fresh and tender, so it is an excellent breeding species worth popularizing.
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