Stew mullet, that is, cut the washed mullet into the above fish segments, put it in a casserole, add garlic cloves, ginger onions, oil and salt, cooking wine and cold water, boil and simmer until cooked. If you want to look better, you can add red pepper and green pepper (cut into small pieces, the ratio of red pepper to green pepper is 1, and green pepper is 3-4) before cooking.
The purer black fish soup is to make the fish segments like the head and tail soup mentioned above, and the soup can be eaten without ingredients. Adding a small amount of green garlic (cut into filaments horizontally) when cooking is not only beautiful, but also fishy.
Remember, all these practices, except the braised black fish at the beginning, can't put colored condiments such as soy sauce and Chili sauce. If you like it because of your taste, you can choose white soy sauce, white vinegar, white sugar, pepper powder and so on. Ensure that the colors in the three elements of color, fragrance and taste can meet the standards.
In addition, I think ginger, onion and garlic should be treated differently when used. When cooking and braised dishes, you will fry them in oil first and then put them in the pot, which is easy to stink; When steaming soup, you can add water directly to the pot and cook it with ingredients, which is easy to taste. In addition, the ingredients are put in before and after the vegetables are put into the pot. Generally, take roots and cut them into small pieces horizontally. If you put it in before cooking, cut its leaves horizontally, so as to keep its color, the former is rich in fragrance and the latter is fragrant.
Balsam Pear and Snakehead Soup
Ingredients: snakehead
Accessories: bitter gourd
Seasoning: salt, chicken essence, pepper, cooking wine.
Exercise:
1. Wash snakehead, put onion and ginger into fish belly, cook wine for later use, wash bitter gourd and cut into pieces;
2. Put the oil in the frying pan and preheat it in the microwave oven. Put snakehead in microwave oven, pour cooking wine and boiling water/kloc-0.5 minutes, then take it out, add bitter gourd, salt, chicken essence and pepper and put it in microwave oven for 6 minutes.
Features: Delicious and tender.
Materials:
Carp 1 (about 755g), onion, ginger and garlic 5g, sugar 20g, vinegar 20g, soy sauce 20g, refined salt 3g, water starch 20g, peanut oil 1500g (about 5g).
Cooking techniques:
1. Remove fish scales and gills, take out fish internal organs and five internal organs, and rinse them with water. Draw a knife (big rotary knife) every 2 cm wide, lift the fish tail, open the knife edge, sprinkle with refined salt and marinate slightly. Then hang a layer of water starch paste evenly on the fish.
2. Put peanut oil in the frying spoon. When heated to 70% by high fire, grab the fish tail with your hands and put it in the oil with your back down, so that the fish will arch in the spoon and fry until the fish stands up, and turn the fish upside down to continue frying. When the fish is fried to golden brown, take it out and put it on a plate.
3. When frying fish, take another spoonful, sit by the fire, put 50g of oil, when it is 60% hot, add onion, ginger and garlic, cook human ester when frying, add hot water (soup), add self-sugar and soy sauce, thicken it with water starch after boiling, sprinkle less hot oil and stir well, and quickly pour it on the fried fish.
Flavor characteristics: golden color, smart head and tail, tender outside and sweet inside, sweet and sour.
Braised carp
Raw materials:
Fresh carp 1 (about 750g), fat and lean pork 50g, sliced onion, ginger and garlic * * 1 0g, peanut oil1000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate1g and clear soup 300g.
Cooking techniques:
1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.
2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.
3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.
Flavor characteristics:
The color is rosy, fresh and mellow.
Crispy carp
Raw materials:
Carp, ginger, onion, pickled pepper, pickled radish, celery powder, edible oil, salt, monosodium glutamate, yellow wine, starch, soy sauce, sugar and vinegar.
Exercise:
1. Slaughter and wash carp, change knives, put them in salt water and soak them in onion and ginger for half an hour. Then take it out and pat the starch.
2. Take the oil pan, when it is 70% hot, add the carp, fry until the skin is crisp, take it out of the pan and put it on the plate.
3. Add rice wine, soy sauce, sugar, vinegar, pickled pepper, pickled radish and celery powder, thicken with starch, and finally pour the prepared soup on the fish.
Features: crispy outside and tender inside, with hot and sour taste.
Squirrel carp
Raw materials:
Carp 1 tail (weighing about 700g. ), 25g of winter bamboo shoots, 25g of peas, 50g of clear oil1000g, 50g of sesame oil, 50g of sugar100g, 50g of rice vinegar, 25g of soy sauce, 5g of sugar color, 25g of starch, 0/25g of corn flour/kloc-0, ginger rice and onion rice.
Exercise:
1. Remove scales and gills from the fish, wash the chamber, chop off the head, cut it from the spine with a blade, remove the beam bones, and evenly separate it at the fish tail, so that both fish have tails, remove the bone spurs and wash it with a grain knife.
2. Cut the winter bamboo shoots into small squares and blanch them with boiling water.
3. Stir-fry the spoon on the fire, heat it with oil, roll the fish evenly in the corn flour, let the leaves of the ears of wheat open, slowly put the fish tail in the oil pan, fry it until it is light yellow, and take it out and put it on the plate.
4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar, peas, diced winter bamboo shoots, onion rice, ginger rice, water starch, thicken with sesame oil, and pour the sauce on the fish.
Features: Crispy texture, sweet and sour taste.
Carp bitter melon soup
Materials:
400g clean carp meat, 250g bitter gourd, vinegar, sugar, salt and monosodium glutamate.
Exercise:
1. Dry clean carp meat with a napkin and cut into pieces; Wash bitter gourd, cut it in half, remove the pulp and seeds, scald it with boiling water, and take out the slices for later use.
2. After the water in the soup pot is boiled, add the fish fillets and bitter gourd slices, add vinegar, sugar and salt to taste, simmer for 5 minutes, and add monosodium glutamate to the pot.
Dawn:
Carp slices can be cut thicker to avoid being cooked too easily.
Peanut carp
Ingredients: carp 1, peanut lean meat150g. Seasoning: a few slices of ginger, 4 shallots, 2 parsley, Shaoxing wine and soy sauce 1 tablespoon, water 1 -2 cups of water, a little sesame oil and pepper, salt and peel (soaked and shredded).
Operation:
1. Soak peanuts in clear water for 40 minutes, then add appropriate amount of water and heat them on high fire 10 minute.
2. Wash and dry the carp, add a little pepper and salt, rub well, add 6 tablespoons of salad oil, and fry until both sides change color (carp scales are edible; If you don't eat it, remove the scales after cooking. Scrape the scales and cook.
3. Put 1 tbsp salad oil into a vessel, saute ginger and onion, add Shaoxing wine, add sesame oil and pepper to peanuts, a little salt, 1 tbsp soy sauce, 1 cup -2 cups of water or add carp, heat for 8 minutes on high fire, and add coriander to serve.
Carp with scallion oil
Raw materials:
Carp 1, shredded ginger and onion, shredded dried Chili, salt, cooking wine, soy sauce, peanut oil and coriander.
Making:
① Clean the scales, gills and internal organs of carp, and make oblique flower knives on both sides of the fish.
② Add a proper amount of water to the wok, add carp to boil, remove foam, add salt, cooking wine and soy sauce, and cook over low heat. Take out the fish and put it on a plate. Sprinkle onion, ginger and shredded pepper on the fish.
③ Heat the wok to 50% heat with oil. Pour the oil evenly on the fish in the pot and sprinkle with coriander.
Features:
The meat is fresh and tender, and the fish is attractive.
Carp in white sauce
[material]
750g of live carp, 50g of cooked ham, 50g of cooked winter bamboo shoots, 50g of mushrooms, 50g of cucumber skin, 20g of ginger slices15g, 20g of onion, 20g of refined salt10g, 2g of cooking wine15g, 2g of pepper noodles, 2g of monosodium glutamate, and 2g of pig oil/kl.
[method]
(1) Open the carp, wash it, blanch it with boiling water, take it out and put it in warm water, take it out again, remove the skin and impurities, and cut 5 knives on each side.
② Put the fish with cooking wine, salt, pepper noodles, monosodium glutamate, ginger and onion on the fish, cover it with clean oil, marinate it for 1 hour, take it out after steaming, take out the clean oil, ginger and onion, and put it in another plate.
(3) Ham, winter bamboo shoots, mushrooms and cucumber skins are cut into 3.3 cm pieces respectively. Blanch the cucumber skin with boiling water and soak it in clear water.
(4) Heat the oil in the pan, add ginger and onion to stir fry until fragrant, add the soup to cook slightly, take out the ginger and onion, add ham, winter bamboo shoots, mushrooms, cucumber skin, lard, add salt, cooking wine and monosodium glutamate, which tastes good, thicken the bean powder in the water and pour it on the fish.
This dish is made of white juice with ingredients and poured on steamed carp, hence the name white juice carp. Bright color, fresh fish, diverse ingredients, light and refreshing.
steamed carp
[raw materials]
60g of houttuynia cordata, 30g of Stemona, carp 1, yellow wine, seasoning and sesame oil.
[production]
1, houttuynia cordata and Stemona root are all soaked in light salt water for 20 minutes;
2. Cut the line on the carp;
3, carp in the bottom, houttuynia cordata, Stemona on the top, put yellow wine, spices, sesame oil, steam 15-20 minutes.
[efficacy]
Houttuynia cordata Thunb. and Stemona Stemona Thunb. Carp is ventilated and expectorant.