Authentic home-cooked fish recipe 1

Ingredients: carp, soybean sprouts, eggs, starch, pepper, chili, star anise, Pixian watercress, green onion, ginger, white wine, oil , pepper, salt.

Method:

1. Remove the internal organs from the belly of the carp, scrape the scales, cut off the fins and rinse them several times to remove the fishy lines.

2. Use a knife to cut the fish into two pieces along the main spine.

3. Cut the fish into medium-sized fillets, chop the fish head in half, and chop the fish bones into small pieces.

4. Add appropriate amount of salt to the fish fillets and beat in an egg white.

5. Add a spoonful of starch, a few drops of white wine, and a little pepper, mix well, and marinate for about half an hour.

6. Marinate the fish head, tail and fish bones with a little salt and pepper.

7. Chop the green onion, shred the ginger, cut the pepper with scissors and remove the seeds, and chop the bean paste with a knife and set aside.

8. Clean and blanch the bean sprouts and spread them on the bottom of the basin.

9. Put more oil in the pot, put the pepper into the pot and fry over low heat. After frying until fragrant, pour out some of the oil for later use.

10. Add the bean paste into the pot and stir-fry until the red oil comes out.

11. Add onion, ginger, chili and star anise.

12. Put the fish head, fish bones and fish tail into the pot and stir-fry. Stir-fry evenly and then pour in hot water and add an appropriate amount of salt to the water.

13. After the water boils, turn to medium heat and throw the marinated fish fillets into the water one by one. Once the fish fillets are cooked, turn off the heat and pour the soup and fish into the basin with bean sprouts. .

14. Pour the oil used to fry the peppercorns into the pot, heat it over low heat, turn off the heat after the oil is 70% hot, put the remaining peppers into the oil, and quickly pour it into the basin. On the fish meat, boil the fish and serve. Authentic home-cooked fish recipe 2

Ingredients: 1 grass carp, appropriate amount of soybean sprouts, 1 egg white, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of salt, appropriate amount of cooking wine, pepper Appropriate amount of cornstarch, dried chili, and bean paste.

Method:

1. Cut the head and tail of grass carp into sections, slice off the fish meat on both sides along the spine, then slice off the large spines of the fish belly, and chop the head and bones into pieces. Cut the fish into pieces and slice it with a diagonal knife.

2. Flatten and mince the garlic, mince the ginger, remove the roots of the soybean sprouts and wash them.

3. Prepare the fish fillets and fish bones respectively, add a spoonful of salt in turn, grab them evenly, pour in water and wash them.

4. Prepare the fish fillets, add cooking wine, half a spoon of salt and pepper, and mix well. Add an egg white and mix well, then add a spoonful of cornstarch and mix well.

5. Pour oil into the pot, pour in the soybean sprouts, stir-fry until soft, add a little salt, stir-fry until cooked, put it into the bottom of a bowl.

6. Add oil to another pan, fry the peppercorns and star anise until fragrant, take out part of the peppercorns and star anise, then add dried chili peppers, stir-fry for spiciness, add a little bean paste, stir-fry until dispersed, and pour into a small pot Boil water, add fish bones, fish heads and tails, bring to a boil, then use chopsticks to add fish fillets, cook until cooked, and serve in a bowl.

7. Chop the fried Sichuan peppercorns and sprinkle them on the surface of the fish, then add ginger and minced garlic, add oil to the pot, heat it up, pour it on the ginger and garlic, and it is ready to serve. Three authentic home-cooked fish recipes

Ingredients: Black fish fillets, soybean sprouts, green onions, ginger, garlic, 2/3 egg whites, appropriate amount of sweet potato starch, 2 star anise, 1 small piece of cinnamon, 2 cardamom , half a grass fruit, a few bay leaves, an appropriate amount of dried tempeh, a large amount of dried chili, Sichuan peppercorns, 3 tablespoons of Pixian bean paste, 2 tablespoons of fermented rice, salt, chicken essence, and cooking wine.

Method:

1. Chop a piece of ginger and 2 cloves of garlic, shred the pepper, and chop the dried tempeh slightly and set aside.

2. Heat the oil in the pot, pour in minced ginger, garlic and all spices except fermented rice wine, reduce to low heat and simmer slowly until the aroma dissipates and the red oil pours out (this step takes approximately Cook for about 10 minutes, be patient, and the amount of oil should be enough to soak all the spices).

3. After the spices are cooked, pour in an appropriate amount of boiling water and bring to a boil.

4. Add 2 tablespoons of fermented rice wine and continue cooking for about 5 minutes to allow all the flavors to dissolve into the soup.

5. Finally, use a slotted spoon to remove all the spices and throw them away, keeping the original soup (this step is to make the soup base fresh, clean and residue-free. After cooking, the flavor of the spices has been left in the water).

6. Take another pot of boiling water, add bean sprouts and boil them until they are green.

7. Remove and drain the water and spread it on the bottom of a deep plate for later use.

8. Pour in the drained soup base, add fish fillets and bring to a boil. Four home-cooked recipes for authentic boiled fish

Ingredients: 1 silver carp of about 3 pounds, bean sprouts, green onions, dried chili peppers, pickled peppers, Sichuan peppercorns, ginger, garlic, chicken essence, soybean powder, cooking wine, salt , Douban.

Method:

1. Kill the fish, wash it, slice it into fillets, and chop the fish steaks into pieces.

2. Mix the fish fillets with a little salt, cooking wine and cornstarch, and cook for 30 minutes.

3. Pour a small amount of vegetable oil into the pot, fry the bean sprouts until they are 7 ripe, remove from the pot, spread on the bottom of the bowl, and set aside.

4. Use a small pot, boil a pot of water, pour in the delicious fish, cook over high heat for 1-2 minutes and remove from the pot.

5. Gently place the cooked fish on top of the bean sprouts, pour in the soup, cover 4/5 of the fish, and sprinkle an appropriate amount of chicken essence on top.

6. Add three times the usual cooking oil to a clean pot. After the oil is hot, add an appropriate amount of watercress and sauté until fragrant. Add chopped pickled peppers, ginger, garlic, and peppercorns and stir-fry over medium-low heat. Stir-fry, add dried chili peppers after the flavor is released, continue to stir-fry for a while, add green onion sections, stir-fry a few times, and pour into the bowl with fish. Authentic home-cooked fish recipe 5

Ingredients: garlic, grass carp, lettuce, bean sprouts, dried chilies, pepper, Sichuan peppercorns, and bean paste.

Method:

1. Pound the garlic.

2. Process the fish and slice it into fish fillets.

3. Add salt, sugar, cooking wine, cornstarch, and vegetable oil, and stir.

4. After adding some cold water, continue to scratch.

5. Add oil to the pan, add Sichuan peppercorns and chili peppers and stir-fry until fragrant.

6. Mix the next spoonful of bean paste with garlic chili sauce, then add minced garlic, and add fish fillets.

7. Place the lettuce directly on the bottom of the plate.

8. Pour the cooked fish fillets directly into the basin.

9. Sprinkle a lot of Sichuan peppercorns, dried chili peppers, green onions, and pepper.

10. Finally, fry a little chili oil, and roll the seasonings and fish fillets just added in the chili oil. Six home-cooked recipes for authentic boiled fish

Ingredients: Tilapia fillets, soybean sprouts, Sichuan peppercorns, dried chilies, ginger powder, chicken essence, pepper, chili powder, sugar, vinegar, starch, garlic, Ginger, green onion, cooking wine, Pixian bean paste, egg white, stock, chives.

Method:

1. Cut tilapia fillets into slices, marinate them with a little salt, cooking wine, ginger powder, cornstarch and an egg white for 15 minutes.

2. Put water in a pot. After boiling, blanch the bean sprouts until they are 8 mature. Drain the water and put them evenly into the basin.

3. Heat the oil in the pot over high heat, add Sichuan peppercorns and three tablespoons of red oil bean paste and sauté until fragrant. Add ginger, garlic, green onions and dried red pepper and stir-fry over medium heat.

4. Pour in the broth, add salt, cooking wine, pepper, chili powder, a little vinegar, sugar, and soy sauce (taste for saltiness). Bring the soup to a boil and keep the heat high. Add the fish fillets one by one and scatter them with chopsticks. Add chicken essence (or MSG) for 3 to 4 minutes and turn off the heat.

5. Pour the cooked fish and all the soup into the large basin that just held the bean sprouts.

6. Take another clean pot and pour oil into it. After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spiciness), slowly stir-fry over low heat to bring out the aroma of Sichuan peppercorns and chili peppers, and pour the oil, Sichuan peppercorns and chili peppers in the pot into a large basin containing the fish, ( You can also put the chili peppers in a large basin, then pour the hot oil from the cooked peppercorns into the basin) and sprinkle the chives on top.