Six delicious fishing methods 1 oral fish
Ingredients: 1 silver carp, 2 tablespoons starch, about half a dozen fried peanuts, 2 tablespoons cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons lobster sauce, 3 tablespoons cooking wine, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon white sugar, 1 or 2 red peppers, 2 tablespoons pepper oil, salt and monosodium glutamate, and 1 sesame oil.
Exercise:
1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.
2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.
3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.
4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.
5. Take out the drained oil and put it in a bowl.
6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.
7. Stir well.
2 the practice of cooking fish
Ingredients: carp, chili noodles, prickly ash, chili noodles, chili (cut into small pieces of about 2cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably peanut oil is not used), cooking wine knife (sharp knife), pot (iron pot) and basin (deep basin).
Exercise:
1. Buy carp and cut it into fillets.
2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately. Pot, no water.
4. Burn a lot of oil and add some dried red pepper and pepper (according to personal taste). When the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.
5. Boiled fish eaten in restaurants often have a lot of soybean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.
6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.
note:
1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.
Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.
3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.
4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.
3 the practice of frying fish
Ingredients: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic in the belly.
Exercise:
1, stir fry, add a little ginger and minced garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot.
2, until the fish skin is golden yellow, and then there is a fragrance floating out.
At this time, put the fish on one side of the pot, and there is a little oil at the bottom of the pot. Pour the washed and cut stalks of green garlic into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and a few garlic, add a little soy sauce and stir-fry for a few times, then add water to cook.
4. When the soup thickens, add a little green garlic tail. After frying, it can be cooked.
4 the practice of stewing fish
Ingredients: fish (large and small yellow croaker is better, river fish is mandarin fish and carp), broth, soy sauce and vinegar.
Exercise:
1. Slaughter clean fish.
2, the knife method of braised fish is vertical cutting, and the fish is massive. Fry in the oil pan first, not too much oil.
3. Then season the broth (chicken bone soup or ribs soup) in the pot, and then add soy sauce.
4. When the water temperature in the pot rises, add a small amount of vinegar (vinegar is very important and essential. Not only has the function of softening fish bones, but also has the effect of removing fishy smell.
5. The burning time is usually about five minutes. After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.
note:
There are many kinds of fish that can be used to braise in soy sauce, such as carp, grass carp, crucian carp and tilapia.
Braised fish is tender, smooth and fragrant, suitable for any crowd.
5 the practice of pickled fish
Ingredients: fish (grass carp, carp, snakehead), salt, sauerkraut, monosodium glutamate, corn starch, ginger, garlic and stock.
Exercise:
1, clean the fish, boneless, slice, then mix the fillets with salt and monosodium glutamate, and then size them with corn starch. Then wash the sauerkraut clean. (Note: Sauerkraut is sold in supermarkets).
2, put a small amount of oil in the pot, stir-fry ginger and garlic, then stir-fry sauerkraut, and then add broth. Boil the sauerkraut for two minutes, adjust the taste, and then cook the fish in the pot for two minutes.
Note: Friends who like Sichuan food can also put some peppers in it.
6 sweet and sour mandarin fish practice
Raw materials: 200g of mandarin fish; 2 grams of wine; Pine nuts10g; A little pepper; 10g tomato sauce; 500 grams of vegetable oil; Wet starch 40g (actual dosage 50g); Eat salt in moderation; Jealous 15g.
Exercise:
1. Siniperca chuatsi scales, gills, fins, viscera, leather coat, wash, chop off the head, spread out and pat flat. Cut the bones off the fish's back with a knife (don't cut the fish's belly), and leave a spine at the tail about 1 rain. After the mandarin fish is boned, the skin is spread down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.
2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and wipe well.
3. The wok is on fire, and the vegetable oil is poured in, and the oil is 70% hot. Dip the mandarin fish in a little starch and fry it in the oil pan for a few minutes, then dip the fish head in starch and fry it in the oil pan until golden brown. Take it out, put the side with the flower knife up in the fish pot and put it on the fish head.
4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl.
5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, push well, pour on the fish and sprinkle with pine nuts.