The method is simple, the cooking method is classic and there is not enough food on the table.

Material selection: Pickled fish generally choose snakehead, boiled fish and tofu fish: snakehead, and some people use crucian carp, carp, silver carp, herring, snakehead, cuttlefish and grass carp.

Taste: pickled fish "hot and sour" and boiled fish "spicy and salty" are the favorites of foodies.

Chili oil fillets

Ingredients: 550g grass carp.

Accessories: Zanthoxylum bungeanum 1g, dried chili 5g, ginger slice 10g, garlic slice 8g, onion 10g, bean sprouts 30g, chopped green onion, salt 6g, chicken powder 6g, water starch 10ml, chilli oil 15ml, etc. Others can see the following accessories used in the production process.

Practice steps:

1. Grass carp shall be descaled and cleaned. First, cut a knife under the fish head, and then separate the fish from the tail stuck to the main bone. The black film inside the fish should also be cleaned.

2. Wash the sliced fish with blood.

3. Tilt the slice with a knife, and the thickness of the slice should be uniform.

4. There will be many fishbones in another grass carp, and many parents will be particularly difficult to cut, so it is easy to cut fishbones directly with a blade like me.

Wash all sliced fish fillets thoroughly until the water is clear, so that the fish soup will be refreshing.

6. Drain the washed fish fillets, put the fish fillets into a container, add a little salt, chicken powder and pepper, mix well and marinate for about ten minutes.

7. Add a little salt, chicken powder and pepper to the fish bones, mix well and marinate for ten minutes.

8. Small green vegetables are clean, and the side dishes can be changed according to your own preferences.

9. Cucumber will be delicious in it.

10. mince garlic and ginger, and cut onion into sections.

1 1. Dried red pepper,

12. Boil the five sesame oil, put the oil into the pot, heat the star anise, pepper, fragrant leaves, cinnamon, tsaoko and cardamom with low fire until the spices are deep-fried, then take out the dry materials with a colander, and reserve the oil in the pot.

13. Heat the wok, add a proper amount of sesame oil, and then add chopped bean paste, minced garlic and Jiang Mo to stir fry.

14. Add dried chili segments and stir-fry chili.

15. Add the marinated fish bones, stir fry with the fish steak, and add some soy sauce, cooking wine, sugar and pepper to stir fry. . .

16. Add appropriate amount of boiling water, and don't fish. . Add appropriate amount of pepper oil and Chili oil.

17. Add cucumber slices and fish bones and cook for a while. It won't be long.

18. Then pour the cooked fish bones and cucumber slices into the prepared deep dish.

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20. Pour the cooked fish fillets and fish soup into a bowl and sprinkle with a little chopped green onion.

2 1. Wash the pan, pour the remaining five portions of sesame oil, heat it to 50%, add the remaining dried peppers and prickly ash, and fry over low heat. Be careful not to fry them. If the color of pepper changes slightly, turn off the heat.

22. Pour the hot oil on the sliced meat.

Pickled fish ingredients: 500g snakehead, half a pack of pickles.

Accessories: onion, ginger, garlic, red pepper, pepper, coriander, black sesame, salt, chicken essence, white vinegar, starch, egg white, pepper and a little cooking wine.

Practice steps:

1. Chop onion, ginger and garlic, and cut red pepper into sections.

2. Just chop it with half a packet of sauerkraut. A little coriander

3. Clean the snakehead, first remove the head, cut it from the middle and then remove the fishbone and skin. Don't throw away the fish head and bones until the soup comes down!

4. Skinned and boneless fish, stick some water with a knife and cut the snakehead into thin slices.

5. Wash the fish fillets with clear water, slightly drain the water, half a spoonful of salt, appropriate amount of chicken essence and appropriate amount of cooking wine. An egg white, pepper, and a little starch will stir the fillets evenly and marinate.

6. Heat the pan with cold oil, add minced ginger and garlic, stir-fry fish bones and fish heads, add appropriate amount of cooking wine, and cook soup with clear water.

7. The fish soup boils and the fish head is out of the pot. Add sauerkraut, a spoonful of salt, chicken essence, pepper and red pepper to the fish soup, and stew with a little white vinegar.

8. Put the cooked bottom material into a bowl with a colander and boil the fish soup with strong fire.

9. Put the marinated black fish fillet into the soup and cook it slightly until it is done.

10. Pour the fish and soup into the bowl at the bottom.

1 1. Sprinkle minced garlic, black sesame, red pepper and chopped green onion on the fish fillets.

12. Add an appropriate amount of cooking oil to the pot and bring to a boil. Sprinkle a little minced garlic and pour it on the fish fillets. It's delicious.

13. Sprinkle with coriander.

Tofu fish ingredients: a box of tofu, 500g fish.

Accessories: two spoonfuls of Chili sauce, 65438+ 0 spoonfuls of soy sauce, appropriate amount of starch, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of onion, appropriate amount of garlic and appropriate amount of cooking wine.

Practice steps:

1. Tofu is washed with clear water, cut into 2cm, and blanched with boiling water.

2. Wash the fish and spend a few knives on your back.

3. Chop ginger, onion and garlic.

4. Put oil in a hot pan, stir-fry ginger, onion, garlic and Chili sauce while it is hot, then pour in soy sauce and cooking wine and stir fry.

5. Pour a proper amount of boiling water, add the fish and cook for a few minutes, then turn the fish over and pour the tofu and cook for a few minutes (please forgive me for breaking the skin of the fish in an emergency).

6. Pick up the fish and put it on a plate, boil the tofu, add a little salt and chicken essence and pour it into the water starch to thicken it.

7. Pour tofu and sauce on the fish and sprinkle with chopped green onion.

I hope to hear your valuable suggestions and study together.

First of all, I am glad to answer this question!

This dish looks difficult, but in fact it's nothing. It's simple!

Whether it is pickled fish or boiled fish, it can be easily done at home. Study with beans ~

Wash the fish, remove the head and sprinkle some starch on it so that it won't slip when cutting.

Then take off the fish fillets, add salt, white pepper, cooking wine and egg white and grab them evenly.

Put the fat slices in a hot pot and stir-fry to get oil. Add chopped green onion and minced garlic and stir-fry until the surface is slightly dry.

Add boiling water. Add fish bones and cook for about 3 minutes. Add fish fillets and cook until the fish fillets change color. Sprinkle with coriander powder.

Such delicious boiled fish or pickled fish is finished ~ ~

2. Pickled fish: Slice the washed fish fillet, depending on your knife. The stone fish and pickled fish in the restaurant outside are all added with astringent powder, so the taste is slippery.

3. Seasoning: Stir-fry the sauerkraut first, and add appropriate amount of water, ginger, garlic, soy sauce and chicken essence, but don't add water to spread the fishbone. After one minute, put in the fish fillets, remember not to stir them, because without thickening powder and eggs, the fish will disperse easily, but the taste of the fish will be good. Finally, sprinkle with chopped green onion. We all pickled our own vegetables, and the soup will be more delicious than the seasoning we bought.

4. Boiled fish: first put the dish on the bottom of the basin and put the fried fish slices on the dish. If you don't want to eat so much oil, it's the same for fish fillets to be cooked in water. The cooked soup can be served.

I made the bean curd fish. Fish and tofu, ginger and salt are thrown into the rice cooker, and the soup can be eaten when it turns white.

1. Clean the tofu fish;

2. Chopped garlic, ginger and onion are ready;

3. Inject a proper amount of rapeseed oil into the pot and heat it. Add tofu fish and fry over medium-high heat.

4. Put a proper amount of cooking wine in turn;

5. Appropriate amount of vinegar;

6. Appropriate amount of soy sauce;

7. Add appropriate amount of boiling water, add garlic and ginger slices;

8. Cover the pot and cook the fish for 6~7 minutes, slightly collect the juice, add a little salt and essence, and sprinkle with chopped green onion.

Tip: Tofu fish is easy to break when fried, and you don't have to turn it over when fried.

Let's talk about pickled fish first, taking 2 Jin of snakehead as an example:

1. Slice the fish, soak it in appropriate cooking wine, add a spoonful of starch and a little pepper and mix well for later use, then marinate the fish head and bones with appropriate cooking wine and salt, wash the sauerkraut and cut into sections, cut the green onion into several sections, cut the garlic into several pieces, cut the pickled pepper or dried pepper into one or two and a half pieces, and slice the ginger.

2. Pour an appropriate amount of oil into the wok, add pepper before the oil is hot, add a little white wine after frying, stir-fry with chopped pepper, add sauerkraut and stir-fry, then add water to boil, add fish heads and bones, and cook for ten minutes on low heat.

3. Take out the fish head and bones, put the fish fillets evenly, bring them to a boil over high fire, put them in a pot, sprinkle with rice pepper, minced garlic, Jiang Mo pepper and shallots, and finally pour in a spoonful of hot oil.

Boiled fish:

1. Marinate the fish fillets with cooking wine, salt and thirteen spices for a few minutes, put the oil in a hot pot, stir-fry the peppers, take them out for later use, add the peppers and stir-fry, then add water to boil, add the cut tofu and salt to cook, and then cook the cut cabbage on the tofu.

2. Marinated fish fillets are evenly wrapped in stirred egg white, then a layer of starch is wrapped on cabbage, and then dried peppers, a spoonful of Chili noodles, sesame coriander and fried peppers are added.

3. Finally, heat the oil and pour it on the paved material.

Tofu fish:

1, first cut the tofu into 2cm, blanch it with boiling water, wash the fish, cut the knife on the back, and cut the ginger, onion and garlic into powder for later use.

2. Put the oil in a hot pan, stir-fry the onion, ginger, garlic and Chili sauce while the oil is hot, then pour in cooking wine and stir-fry, then pour in boiling water, add salted fish, cook for a few minutes, then turn the fish upside down and pour it into tofu and cook for another few minutes.

3. Pick up the fish and put it on the plate. Add a proper amount of salt and chicken essence to the pot, pour water starch, turn off the fire and pour it on the fish. Sprinkle some chopped green onion at last.

A method for prepare boiled fish;

1, kill the fish, wash it and change the knife.

2. Fish fillets

3. Fish fillets and bones are deodorized; 6 grams of salt per catty, 100 grams of deodorized juice, pour into a container, stir evenly, stand for 2 minutes, wash with water and dry.

Juice deodorizing formula; Clear water 1000g, pepper 3g, cumin 1g, dried pepper 5g, onion 10g, ginger 10g, celery 40g, coriander 30g and white wine 50g.

There are many ways to eat grass carp, among which tofu fish and pickled fish are more famous. Today I will introduce tofu fish to you.

First, raw materials

Grass carp 500g refined salt12.5g.

500g tofu and 2g monosodium glutamate.

Pixian watercress 150g sugar 10g

Ginger 15g cooking wine 20g

20g of sauce and 25g of onion.

Jiang Mo 15g fresh soup 450g.

Garlic powder 30g water starch 120g

30g chopped green onion and 75g salad oil.

Second, the production process

(1) Knife worker

1, fresh fish is washed after primary processing and cut into large pieces of paper.

2. Cut the tofu into 4 0.2 cm strips.

(2) production

1. Fish pieces are seasoned with refined salt, cooking wine, ginger slices and onion for 5 minutes and then boxed for later use.

2. Blanch the tofu in a salt boiling water pot, remove it and soak it in fresh soup.

1. Add salad oil to the pot, heat to 130, add watercress and stir-fry until fragrant, add Jiang Mo and minced garlic and stir-fry until fragrant, add fresh soup, tofu, soy sauce, white sugar, monosodium glutamate and cooking wine, cook for 5 minutes, thicken water starch, take out of the pot and put into a basin.

2. At the same time, steam the fish in a steamer 15 minutes until it is just cooked, pour the tofu with juice into the box, sprinkle with chopped green onion and serve.

Third, the characteristics:

Color: red and bright

Shape: blocky, full, juicy and bright oil.

Taste: soft and ripe, fresh and tender.

Taste: salty, slightly spicy and strong.

Fish with pickled vegetables, boiled fish and tofu are very different. The most traditional way for pickled fish is to use carp, which is the best. Now hotels have become boneless Basha fish in the deep sea, deviating from the traditional pickled fish and having no fish soul. Boiled fish is best with grass carp. The practice in Sichuan is half oil and half water. First-tier cities such as Beijing are super fires that sell all oil, and now they are dried up by grilled fish. It is best to use white lotus fish for tofu fish. These fish are delicious to cook, and they all need seasoning. Whether you cook or open a shop, I can help you. I am a diversified catering entrepreneur.