condiments
Small mouth fish
500 grams
condiments
oil
Proper amount
salt
Proper amount
Onions, ginger and garlic
Proper amount
Thick pepper/Chili sauce
Proper amount
soybean
Proper amount
chicken essence
Proper amount
step
1. Chop onion, ginger and garlic for later use.
2. Wash fish viscera.
3. add oil to the pot, heat it, and add onion and garlic soy sauce.
4. Add water to the pot and add hot sauce and ginger salt.
5. Boil the soup and put the fish in.
6. Braise the lid 15 minutes.
7. Open the pot cover and stew with chicken essence 1 min.
Question 2: The main ingredients of big mouth fish.
Small mouth fish
500 grams
condiments
oil
Proper amount
salt
Proper amount
Onions, ginger and garlic
Proper amount
Thick pepper/Chili sauce
Proper amount
soybean
Proper amount
chicken essence
Proper amount
step
1. Chop onion, ginger and garlic for later use.
2. Wash fish viscera.
3. add oil to the pot, heat it, and add onion and garlic soy sauce.
4. Add water to the pot and add hot sauce and ginger salt.
5. Boil the soup and put the fish in.
6. Braise the lid 15 minutes.
7. Open the pot cover and stew with chicken essence 1 min.
Question 3: Does fish skin count as seafood material: one cod, onion, ginger, garlic and dried pepper.
Ingredients: salt, sweet sauce, liquor, oil and vinegar.
Exercise:
1. The cod is eviscerated, peeled, washed and shredded, and the onion, ginger and garlic are chopped for later use;
2. Marinate cod skin with white wine, salt and a spoonful of sweet sauce for half an hour;
3. Put the right amount of oil in the pot. When the oil is slightly hot, add half a dried pepper and cod skin and stir fry;
4, spray a little vinegar to taste, add garlic and fry together, pour boiling water into the pot, leaving no fish skin;
5. Join Jiang Mo. After the fire boils, turn to low heat and simmer for half an hour. Add chopped green onion;
Question 4: eat small fish, little turtle, will he be stabbed in the mouth or internal organs by fishbone? The spines on small fish are not too hard. Generally, the stomach acid of reptiles is stronger, which can soften the fishbones. Don't worry about this at all.
Question 5: the roasted fairy fish of purple fish, scientific name anchovies, also known as anchovies, is one of the local specialties in Nantong. The shape of anchovies is similar to that of swordfish, and their body length exceeds 10 cm. Because of its tender meat and rich seeds, it is called "seed fish". From long summer to big summer, anchovies migrated from Lv Songyang to the Yangtze River estuary to lay eggs, resulting in fishing season.
There are many red egg pieces in the abdomen of female anchovies, which are nutritious and delicious. Its cooking method is to wash the fish and fry them until they are brown. At this time, the bones are crisp and tender, the meat is tender and the seeds are fresh, plus the seasoning, which is considered to be delicious with wine.
Preparation materials of fried grilled fish:
Ingredients: anchovies1000g.
Seasoning: 10g chives, 5g ginger, 50g yellow wine, 1g fennel seeds, 10g soy sauce, 1g cinnamon, 15g salt, 80g peanut oil, 30g sugar and 2g monosodium glutamate.
Characteristics of fried grilled fish;
The surface of fish is crisp, the meat and eggs are fresh and tender, and the entrance is crisp, salty and sweet.
The method of frying grilled fish;
1. Put the female anchovies (grilled fish) into a large basin, add refined salt, and gently turn them by hand, and the scales will naturally fall off. Then cut them off with your thumb and forefinger at the junction of the skull and spine, and pull out the head and internal organs. Pay attention to leave the fish eggs in the abdomen, wash and drain them.
2. Then put the fish in a pot, add soy sauce and yellow wine, and mix well for pickling;
3. Stir-fry the wok, add peanut oil, heat it to 90%, add onion and saute. Add rice wine, soy sauce, refined salt, sugar, fennel seeds, cinnamon, ginger slices, and 250 ml of clear water, and use high fire to make the marinade thick, and then use low fire to keep warm;
4. The wok is on fire, add peanut oil and heat it to 80% heat. Drain the fish in a colander, and fry in an oil pan until it is 90% hot.
5. When the oil temperature rises to 80% heat, fry it until golden brown, take it out when it floats, and soak it in hot marinade.
Tips for making fried grilled fish;
1. The anchovies are fried until they are completely cooked. Soak them in the marinade while it's hot, and make a creaking sound. It's delicious.
2. Because of the frying process, it is necessary to prepare 1500g peanut oil.
Many people are familiar with the practice of braising small fish and frying seafood. There are many ways to eat the same seafood, and their tastes are different. I prefer the dish of small-billed fish, which is simple to make, especially the small-billed fish at home. If cooked well, it tastes delicious. Of course, my seafood recipe is my own creation and can't be compared with those famous chefs. However, if you do, you may never forget it. Specific practices are as follows:
Two fresh small-billed fish, first scale, clean internal organs and rinse. Then make a few even cuts on the fish, which is easy to taste. Slice onion, ginger and garlic into a bowl, and then add a proper amount of cooking wine, aged vinegar, white sugar and soy sauce to make a seasoning bowl for later use. Heat the pan and drain the oil first. When the oil temperature is 50% hot, add pepper and aniseed and stir fry. Pour the prepared seasoning into the pot and add appropriate amount of boiling water. The water just doesn't touch the fish. Add salt, cover the pot, simmer on high fire, and then simmer on low fire for 10 minutes. I saw a little soup in the pot, so I collected the juice and added the chicken essence. You can add some coriander to the plate to decorate it, and then a mouth-watering home-cooked fish with a small mouth will appear in front of you.
Practice of stewing small-billed fish at home 2: 1. Wash the fish, hang the scales and cut the fins.
2, hot pot refueling, ginger slices, ginger is fragrant, fish into the pot for 2 minutes.
Step 3 hand over
4. Turn over and add soy sauce, cooking wine, sugar, onion and garlic, and salt.
5. Add half a glass of water, bring to a boil, cover and turn to medium heat.
6, stew for 20 minutes, you can eat it ~ Now half of the fish are fine and dense seeds this season, delicious ~
How to roast small-billed fish;
The practice of roasting small-billed fish (19 19vicik)
Production method:
1. Wash the small-billed fish. Change your body into a flower knife and season it with salt, oyster sauce and sugar cooking wine.
2.30 minutes later, gently dry the water on the fish, brush with cooking oil, evenly sprinkle with black pepper, wrap it in tin foil and put it in the oven. /kloc-you can eat it in 0/5 minutes! Ha ha! ...& gt& gt