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Cooking methods of salted barracuda

1. The cooking method of salted barracuda is to marinate and then fry, then add seasoning to stew, and finally receive the juice. The key is to master the heat, keep the fish fresh and tender, fully integrate the seasoning into the fish, and improve the taste. This salted barracuda is easy to cook, delicious and suitable for family dinners or friends' gatherings. It is a rare delicacy.

2. Salt and pepper barracuda is a salty and fresh taste, which is suitable for people who like simple seasoning. Wash the barracuda, remove the bones and slice it, and marinate it with salt and cooking wine. Put oil in the pan, pan-fry the fish fillet until golden on both sides, sprinkle with salt and pepper powder, quickly stir-fry well and serve.

3. Salt and pepper barracuda salt and pepper is a simple and quick way of cooking, which is suitable for people who like salty taste. Wash the barracuda and marinate with salt, pepper and other seasonings for a while. Put oil in the pan, heat the oil and fry the fish over medium heat until golden on both sides. In another pan, add a little oil, add salt and pepper and stir well, then put the fried fish into salt and pepper and mix well.

How to fried salted barracuda

Wash clean water, wash more for a while, barracuda is very salty, you can bubble, scale and viscera. After cutting off, I cleaned my internal organs and soaked for a while to get rid of the salty taste. Like to eat small pieces, cut again, drain water, otherwise easy to stick pot, the fish is easy to rot and paste.

About 800 grams of barracuda, 1 teaspoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of wine, 1 teaspoon of pepper, 1 teaspoon of dry starch, 1 teaspoon of monosodium glutamate, 1 teaspoon of onion, ginger and garlic. Remove scales, gills, viscera and abdominal black membrane of barracuda, clean and cut into segments. Sliced green onion, ginger and garlic. Marinate the barracuda section with salt, sugar, pepper, spring onion and ginger for 30 minutes, add dry starch and mix well.

These seasonings will add rich aroma and taste to the salted barracuda. Pour the right amount of cooking oil into the hot pot, stir-fry the spring onion, ginger and garlic until fragrant, then add shredded chili and stir-fry to release the spicy taste of the chili. Then, put the pickled barracuda in a pan and fry until golden and crisp on both sides. In the process of frying, sprinkle a little sugar at the right time to increase the sweetness of barracuda.

When the barracuda is fried until golden and crisp on both sides, pour the seasoning in the pan on the fish, spread the seasoning evenly on the fish with a spoon, and cook over medium heat for about 5 minutes to let the fish taste. Finally, remove the fish, sprinkle with chopped chives and pepper, sprinkle with hot oil, and serve. Salted barracuda has good color, smell, taste, freshness, juiciness, spice and delicacy. With a bowl of hot rice, it is an irresistible delicacy.

The practice of eating salted barracuda with steam

The practice of steaming salted barracuda is as follows: dry wash the salted barracuda, soak in cold water, drain, cut into pieces, wash the pork, cut into thin slices, sprinkle salt, pour in cooking wine and marinate for half an hour, set aside, set aside the salted barracuda and pork, put in wine, light soy sauce, sliced ginger and onions, wrap them in cling film; put water in a steamer, bring to a boil, steam for 20 minutes, simmer for 3 minutes.

Mix with steamed fish soy sauce and oyster sauce and steam with the fish for 10 minutes. Heat the oil and pour on the surface of the steamed fish.

The practice of steaming salted barracuda dry clean the salted barracuda, soak it in cold water, drain, cut into pieces and set aside. Wash the pork, cut into thin slices, sprinkle with salt, pour in cooking wine and marinate for half an hour.

How to eat salted barracuda

About 800 grams of barracuda, 1 teaspoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of wine, 1 teaspoon of pepper, 1 teaspoon of dry starch, 1 teaspoon of monosodium glutamate, 1 teaspoon of onion, ginger and garlic. Remove scales, gills, viscera and abdominal black membrane of barracuda, clean and cut into segments. Sliced green onion, ginger and garlic. Marinate the barracuda section with salt, sugar, pepper, spring onion and ginger for 30 minutes, add dry starch and mix well.

To make delicious salted barracuda, you can follow the following steps: prepare materials: fresh barracuda, salt, soy sauce, sugar, sliced ginger, garlic, cooking wine. Wash, slice or slice the barracuda, and choose the size of the cut according to your preference. Put the barracuda into a basin, add the right amount of salt, stir gently with your hands, and marinate for 15-20 minutes. Add the right amount of water to the pot, add sliced ginger, garlic and cooking wine, and bring to a boil.

Cut the onion into fines, the ginger into slices, the garlic into minced garlic, and the chili into fine shreds. These seasonings will add rich aroma and taste to the salted barracuda. Pour the right amount of cooking oil into the hot pot, stir-fry the spring onion, ginger and garlic until fragrant, then add shredded chili and stir-fry to release the spicy taste of the chili. Then, put the pickled barracuda in a pan and fry until golden and crisp on both sides. In the process of frying, sprinkle a little sugar at the right time to increase the sweetness of barracuda.

Salted barracuda is a very classic home-cooked dish, its preparation method is simple and delicious. First of all, the fresh and tender barracuda should be selected, and then the fish should be treated before making. When handling, wash the fish, remove the internal organs and scales, and then use a knife to cut a few knives on the fish for better taste. Next, sprinkle the fish evenly with salt and cooking wine and marinate for about 20 minutes to make the fish more tender and delicious.

How to cook salted barracuda?

About 800 grams of barracuda, 1 teaspoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of wine, 1 teaspoon of pepper, 1 teaspoon of dry starch, 1 teaspoon of monosodium glutamate, 1 teaspoon of onion, ginger and garlic. Remove scales, gills, viscera and abdominal black membrane of barracuda, clean and cut into segments. Sliced green onion, ginger and garlic. Marinate the barracuda section with salt, sugar, pepper, spring onion and ginger for 30 minutes, add dry starch and mix well.

To make delicious salted barracuda, you can follow the following steps: prepare materials: fresh barracuda, salt, soy sauce, sugar, sliced ginger, garlic, cooking wine. Wash, slice or slice the barracuda, and choose the size of the cut according to your preference. Put the barracuda into a basin, add the right amount of salt, stir gently with your hands, and marinate for 15-20 minutes. Add the right amount of water to the pot, add sliced ginger, garlic and cooking wine, and bring to a boil.

Cut the onion into fines, the ginger into slices, the garlic into minced garlic, and the chili into fine shreds. These seasonings will add rich aroma and taste to the salted barracuda. Pour the right amount of cooking oil into the hot pot, stir-fry the spring onion, ginger and garlic until fragrant, then add shredded chili and stir-fry to release the spicy taste of the chili. Then, put the pickled barracuda in a pan and fry until golden and crisp on both sides. In the process of frying, sprinkle a little sugar at the right time to increase the sweetness of barracuda.

Salted barracuda is a very classic home-cooked dish, its preparation method is simple and delicious. First of all, the fresh and tender barracuda should be selected, and then the fish should be treated before making. When handling, wash the fish, remove the internal organs and scales, and then use a knife to cut a few knives on the fish for better taste. Next, sprinkle the fish evenly with salt and cooking wine and marinate for about 20 minutes to make the fish more tender and delicious.

The cooking method of salted barracuda: cumin barracuda material, cumin, star anise, ginger slices, hot pan oil, medium heat, add cumin, star anise, ginger slices and fry; add obliquely sliced barracuda, fry over low heat. When eating, you can sprinkle some light soy sauce, the taste is also very delicious.

How to cook salted barracuda?

About 800 grams of barracuda, 1 teaspoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of wine, 1 teaspoon of pepper, 1 teaspoon of dry starch, 1 teaspoon of monosodium glutamate, 1 teaspoon of onion, ginger and garlic. Remove scales, gills, viscera and abdominal black membrane of barracuda, clean and cut into segments. Sliced green onion, ginger and garlic. Marinate the barracuda section with salt, sugar, pepper, spring onion and ginger for 30 minutes, add dry starch and mix well.

To make delicious salted barracuda, you can follow the following steps: prepare materials: fresh barracuda, salt, soy sauce, sugar, sliced ginger, garlic, cooking wine. Wash, slice or slice the barracuda, and choose the size of the cut according to your preference. Put the barracuda into a basin, add the right amount of salt, stir gently with your hands, and marinate for 15-20 minutes. Add the right amount of water to the pot, add sliced ginger, garlic and cooking wine, and bring to a boil.

Cut the onion into fines, the ginger into slices, the garlic into minced garlic, and the chili into fine shreds. These seasonings will add rich aroma and taste to the salted barracuda. Pour the right amount of cooking oil into the hot pot, stir-fry the spring onion, ginger and garlic until fragrant, then add shredded chili and stir-fry to release the spicy taste of the chili. Then, put the pickled barracuda in a pan and fry until golden and crisp on both sides. In the process of frying, sprinkle a little sugar at the right time to increase the sweetness of barracuda.

Salted barracuda is a very classic home-cooked dish, its preparation method is simple and delicious. First of all, the fresh and tender barracuda should be selected, and then the fish should be treated before making. When handling, wash the fish, remove the internal organs and scales, and then use a knife to cut a few knives on the fish for better taste. Next, sprinkle the fish evenly with salt and cooking wine and marinate for about 20 minutes to make the fish more tender and delicious.

Add the barracuda cut obliquely and fry over low heat. When eating, you can sprinkle some light soy sauce, the taste is also very delicious.