Fish-related Chinese dishes, what Chinese dishes can be made after a fish is separated and processed.

 Chinese food for the body treatment of fish can generally be divided into three major parts: head, body, and tail.

The different parts of Chinese food have many beneficial dishes.

1, the head, 

including the skull and neck ring two files. Head meat less bone more spines less, fish kiss more fat, except for some special dishes with neck ring (burned neck ring, squirrel fish), general fish head whole use or with the tail with the use. It is suitable for cooking methods such as grilling, braising and stewing.

Such as dry pot fish head, folding chain fish head, fish head casserole, fish head baked skin and other Chinese dishes.

2, the middle torso, 

also known as the middle section, including the spine and abdomen two files. The middle torso has more meat, more thorns and less bones. Suitable for deep-frying, broiling, tumpling, blasting, stir-frying, steaming and other cooking methods.

Such as chrysanthemum fish, green cinnamon fish rolls, braised tripe stalls, braised shredded, grasping fried fish fillets, dry-braised Chinese dishes such as middle.

3, the tail, 

also known as dumping water, meat less bone, generally used with the fish head. Suitable for searing, steaming, stewing, stewing and other cooking methods.

Chinese dishes such as scallion and oil dumping, fan-shaped fish tails, roasted heads and tails, and peacock fish. 

There are other specialties that are also very tasty.

4、Fish skin: 

for example, cold fish skin.

5. fish bubbles.

Spicy Fried Fish Poke

Braised Fish Puffs

6, fish mouth: 

fish mouth is also called fish lips, steamed fish mouth.

Braised fish lips

Fish Lip Collagen Soup

7. Fish scales: 

Chinese recipes for fish scales.

Fried Fish Scales

fish scale jelly

Fish Scales with Pepper

Chinese Recipe: Pagoda meat (宝塔肉 )

 

Pagoda meat

Pagoda meat is a moderately difficult home-cooked dish.

Ingredients: square pork, plum dried vegetables.

Main ingredients: square pork, dried plum cabbage

Tips for making pagoda meat

1, pork is sliced with the skin facing you, so that you can slice it thinner.

2, Cooked pork is pressed with a heavy object and put in the refrigerator to freeze for 6 hours or more, so it is easier to slice.

The sauce in the sauce contains saltiness, so pay attention to the saltiness.

 

One of the famous Chinese menu items - Mapo Tofu.

Mapo Tofu.

"Mapo Tofu", a representative dish in the Chinese Sichuan cuisine series.

1、Information of ingredients

Main ingredient.

• tofu-400 grams a piece.

• ground beef-50 grams

• excipients

minced green garlic-30 grams

• Szechuan pepper noodles-1 gram

• coriander powder-5 grams

• ingredients (in a cooking recipe)
• soy sauce-15 grams

• doubanjiang-30 grams

• black bean-20 grams

• salt-2 grams

• chicken meal-2 grams

• yellow wine-10 grams

• minced garlic-20 grams

• meat stock-300ml

• water starch-appropriate amount
• peanut oil=30 grams
• mildly spicy
• tastes
• fry (sth)-craft

twenty minutes

2、Step-by-step instructions for Mapo Tofu

Steps to prepare ma po tofu: 1 Prepare the main ingredients.

Tofu piece 400g, ground beef 50g; seasoning: bean paste 30g, tempeh 20g, salt 2g, chicken powder 2g, soy sauce 15g, wine 10g, garlic powder 20g, broth 300ml, water starch amount, peanut oil 30g; ingredients: green garlic powder 30g, pepper noodles 1g, coriander powder 5g.

Mapo tofu practice steps: 2 first cut the tofu into 2 cm square dice.

Tofu in Mapo Sauce Steps：3 Put a little salt in the water.

Directions for Mapo Tofu: 4 Put the cubed tofu in the water.

Directions for Mapo Tofu: 5 Soak for 15 minutes.

Directions for Mapo Tofu: 6 Then remove from the water and reserve.

Directions to Mapo Tofu: 7 Heat a frying spoon on high heat, add some peanut oil and stir-fry the minced pork.

Mapo Tofu Steps: 8 stir-fry the ground meat after it changes color in PI County bean paste.

Mapo Tofu Steps: 9 Stir-fry with aroma, then stir-fry in black beans.

Tofu in Mapo Sauce Steps: 10 Stir-fry the black beans for fragrance, then add the garlic and stir-fry.

Tofu in Mapo Sauce Steps: 11 Then cook the wine and stir-fry well.

Tofu in Mapo Sauce Steps: 12 Stir-fry the above ingredients and add the broth to boil.

Directions to prepare Mapo Tofu: 13 Add soy sauce to taste.

Directions for Mapo Tofu: 14 Season with salt.

Directions for Mapo Tofu: 15 Add the tofu and bring to a boil.

Directions for Mapo Tofu: 16 Cook the tofu for about 3-5 minutes.

Tofu in Mapo Sauce Step 1: 17 Add a little chicken powder to taste.

Directions for Mapo Tofu: 18 Thicken the sauce with water starch.

Tofu in Mapo Sauce Steps: 19 Shake the pan while using a spoon to push the bottom of the pan so that the tofu does not burn.

Tofu in Mapo Sauce Steps: 20 Sprinkle evenly with a layer of peppercorn noodles while hot after serving.

Mapo tofu steps: 21 Then, sprinkle with the end of the green garlic and a little cilantro, if you do not like cilantro can not put. This dish will be sued all operations complete.

3, Mapo tofu features: red color, aromatic smell, hot and spicy, taste tender, rich flavor, appetizing.

4, warm tips.

1, diced tofu is best not to use boiling water, only light salt water can be soaked, so that the tofu will be made whole and smooth, otherwise, with boiled water, will be too tough taste is bad.

2, tofu to buy slightly more tender as well, this dish is not suitable for old tofu production, too tender is not good, medium hard and soft is good, burned out of Ma Po tofu, to be smooth and tender and not broken is the most authentic. My experience is that in Beijing, buy South tofu on it, and Qiongzhi tofu is too tender, North tofu is too old, so South tofu is best for making Ma Po tofu.

3, the production of Mapo tofu, not too spicy, with 30 grams of bean paste on the line, and Sichuan masters in the making, a catty of tofu to use 50 grams of bean paste, the average person feels too spicy.