Braised hairtail
Ingredients: 2 hairtail strips, 1 parsley, proper amount of oil and salt, 1 onion, 1 ginger, 2 cloves of garlic, 1 peppers, 1 dried pepper, 1/2 tbsp of sugar, 1 tbsp of rice vinegar, 1/2 tbsp of braised soy sauce, 1 tbsp of light soy sauce and 1 tbsp of cooking wine.
Practice:
1. Thaw the hairtail in advance, remove the head and tail, remove the internal organs, cut it into sections with a knife, and remove a layer of black film from the belly of the fish. That black film is fishy, so it must be removed and washed.
2. Make three cuts on both sides of hairtail, which is convenient for eating. Cut the onion, slice the ginger and pat the garlic.
3. add oil to the pan, heat it, add hairtail and fry it until both surfaces are golden, then take out and control the oil. If the oil is low, fry hairtail twice.
4. Pour out the oil in the pan, leaving a little base oil, and add onion, ginger, garlic, pepper and dried pepper to stir-fry until fragrant.
5. Add hairtail, pour in cooking wine and rice vinegar, add a bowl of hot water, add soy sauce, braised soy sauce, salt and sugar, bring to a boil with high fire, turn to low heat, and cook hairtail to taste (in the meantime, turn the hairtail over once).
6. when there is a little soup left, turn off the fire, take out the hairtail, remove the onion, ginger, garlic, pepper and dried pepper, pour the remaining soup on the hairtail and sprinkle with coriander segments.
Steamed fish
Ingredients: 1 bream, 2 red peppers, 1 coriander, 2 tbsps of oil, 3 grams of salt, 1 green onion, 1 ginger, 3 tbsps of steamed fish soy sauce and 1 tbsps of cooking wine.
Practice:
1. Clean the chopped bream, especially the black film in the belly of the fish. Be sure to scrape it clean, sprinkle a little pepper, pat a little cooking wine and a little salt and marinate for 1 minutes.
2. cut the red pepper into rings, cut the green onion into filaments and soak it in water.
3. Cut off the head and tail of the pickled bream, put it aside, and cut off the fins. The fish body is evenly divided into 1cm thick pieces from the belly of the fish to the back of the fish, so be careful not to cut off the belly of the fish.
4. Put the onion strips and ginger strips at the bottom of the plate, put the cut fish in the shape of proud as a peacock, put the fish head in front, and put the ginger strips and onion strips instead of the fish tail.
5. add water to the steamer to boil, put the plate in, cover the lid, steam for 5 minutes after the water boils, and turn off the fire for 2 minutes.
6. when the time comes, fry the onion and ginger strips, pour out the water from the plate, put the shredded onion and red pepper rings on them, and pour in the steamed fish and soy sauce.
7. add oil to the pan and heat it until it smokes. pour hot oil on the shredded onion and sprinkle with coriander for decoration.
Boiled fish fillets
Ingredients: 2 pieces of Basha fish, 4g of soybean sprouts, 1 coriander, 1 egg white, proper amount of oil and salt, 1 section of onion, 2 slices of ginger, 3 cloves of garlic, 1/2 tablespoon of pepper, 2 tablespoons of Pixian bean paste, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of starch, 1 teaspoon of chicken powder, and dried Chili powder.
Practice:
1. The Basha fish is naturally thawed in water in advance, and the soybean sprouts are washed clean.
2. Cut the Basha fish in half along the length, slice the fish into pieces, put them in a basin, grab the fish fillets evenly with a little salt, cooking wine, starch and a protein, and marinate for 15 minutes to remove the fishy smell. The fish fillets are tender, so don't scratch them when sizing.
3. add water to the pot to boil, blanch the soybean sprouts until they are dry, take them out and put them in cold water for cooling, take out the purified water and put them in a big bowl for later use.
4. add oil to the pan, heat it, add chopped green onion, stir-fry Jiang Mo until fragrant, add Pixian bean paste, stir-fry red oil, and stir-fry the bean paste until it is cooked.
5. add a proper amount of water, soy sauce, cooking wine, white sugar and chicken powder, and bring to a boil. shake the fish fillets into the pot and bring to a boil, and cook the fish fillets until they are just cut.
6. pour the soup and fish fillets on the bean sprouts, add minced garlic and pepper, and sprinkle with parsley.
7. add oil to the pan, heat it, add pepper and fry it slowly, until the pepper is slightly burnt, pour hot oil on the minced pepper and garlic.
dry fried hairtail
ingredients: 5g hairtail, proper amount of oil and salt, a few slices of ginger, 1/2 teaspoon of pepper, 1/2 teaspoon of thirteen spices and 3 tablespoons of starch.
Practice:
1. Thaw the hairtail section in cold water (I bought the frozen hairtail section), cut off the head and tail of the hairtail, and remove the internal organs. A layer of black film in the belly of the fish must be removed, which is particularly fishy. Wash the hairtail section clean.
2. put the salt, ginger slices, pepper and thirteen spices in the fish section, stir well and marinate for 15 minutes.
3. Put the starch in the plate, and evenly coat the hairtail section with a layer of starch. After all the hairtail sections are wrapped with starch, put them in the plate, and let them stand for 1 minutes, so that the starch will regain its moisture and stick to the hairtail section, and it will not fall off when frying.
4. add oil to the pan until it is 6-7% hot. put one in first, and the oil temperature will be fine. put the hairtail section one by one. if the oil is low, fry it in two batches, not at once, and fry the fish section until it is set.
5. Turn to low heat, fry the fish until the skin is golden and crisp, take out the oil control, and put it on a plate.
Sauté ed fish fillet with scallion
Ingredients: 5g of snapper meat, 1 egg white, proper amount of oil, 1 section of onion, 1 piece of ginger, 1 red pepper, 1 coriander, 1 tbsp of cooking wine, 2 tbsps of steamed fish black bean oil, 1/2 teaspoon of white pepper and 1 tbsp of starch.
Practice:
1. Put the bought snapper meat in cold water and thaw naturally at room temperature.
2. Slice the fish into thin and even slices, and the thickness of the fillets should be even, so that the maturity is consistent when blanching, and there will be no difference between raw and cooked.
3. Put the fish fillets in a large bowl, add cooking wine, white pepper and a little salt, and marinate them evenly for 1 minutes, so as to remove the fishy smell of the fish. After the time, add an egg white, grab them evenly, and then add starch, so that the cooked fish fillets are tender and smooth.
4. Cut half of the onion into filaments, half into sections, slice ginger, shred red pepper, and cut parsley. Red pepper and parsley can match colors for dishes, which is appetizing and has a high value.
5. Add water to the pot, add ginger slices, onion slices and cooking wine, and bring to a boil. When the water is about to boil, put the fish slices into the pot and blanch them. Don't put them all in at once, and cook until the fish slices turn white and float. (When the fish slices pass through the water, they must be unfolded one by one, otherwise they will not be cooked easily.) Don't overcook the fish slices, which are easy to break.
6. Skim off the floating foam, take out the fish fillets, put them on a plate, add shredded onion, shredded red pepper and coriander segments, pour steamed fish and soy sauce all around, add oil to the pan, heat the oil until it smokes, and pour hot oil on the shredded onion. This dish is ready. See if it is appetizing.
dry fried croaker
ingredients: 5g croaker, proper amount of oil and salt, 2 slices of ginger, 1 teaspoon of pepper, 1 teaspoon of thirteen spices, 1 tablespoon of cooking wine and 3 tablespoons of starch.
Practice:
1. Remove the head and viscera of yellow croaker, and wash it. You can clean the head without removing it, and drain the water.
2. Put the croaker in a plate, add salt, cooking wine, thirteen spices, pepper and ginger slices, mix well and marinate for 2 minutes.
3. after the time is up, take another plate, put the starch in it, coat the yellow croaker with a layer of starch one by one, shake off the excess starch and leave it for 5 minutes.
4. add oil to the pan and heat it to 6-7%, then add croaker one by one (if there is little oil, don't put all the fish in at once, fry them in batches) and fry them until they are set.
5. Deep-fry the fish on both sides with medium and small fire until golden and crisp (turn it from time to time to make both sides fried with the same degree of raw and cooked), remove the oil, and add some salt and pepper when eating.
Soft fried whitebait
Ingredients: 25g whitebait, 2 eggs, proper amount of oil and salt, 1 piece of ginger, 1/2 tablespoon of cooking wine, 1/2 teaspoon of white pepper and 3 tablespoons of starch.
Practice:
Wash the whitebait, control the moisture, add ginger slices, salt, cooking wine and white pepper into the whitebait, mix well, marinate for 1 minutes, and pick out the ginger slices, which will remove the fishy smell of the whitebait.
Knock the eggs into a bowl, put the egg yolk out of use, break it up, add starch and mix well, make a paste, put the whitebait in the paste and mix well.
add oil to the pan and heat it to 8%, then fry the whitebait one by one. If there is not much oil, fry the whitebait in two batches.
fry the whitebait until golden brown, take out the oil and put it on a plate.
Braised seasonal flower fish in sauce
Ingredients: 5g seasonal flower fish, appropriate amount of oil, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1 pieces of pepper, 2 tablespoons of northeast miso, 1 tablespoon of cooking wine and 2 dried peppers.
Practice:
1. Scrape the scales, gills, viscera and wash the fish. If the sauce is dry, add a little water to dilute it.
2. add oil to the pan, heat it, add pepper, onion, ginger, garlic and dried Chili until fragrant, and add soybean sauce to stir-fry until fragrant.
3. add a proper amount of water, bring the cooking wine to the boil, add the seasonal flower fish to the boil, turn to low heat and cook the fish to taste, and shake the frying spoon from time to time to prevent the sauce from burning to the bottom.
4. when there is a little soup left, turn off the fire, take it out and put it on a plate.
steamed turbot
Ingredients: 1 Duobao fish, 1 coriander, 2 Thai peppers, proper amount of oil and salt, 1 section of green onion, 1 ginger, 2 tbsps of steamed fish black bean oil, 1 tsp of pepper and 1 tbsp of cooking wine.
Practice:
1. Remove the black membrane from the gill, viscera and abdomen of the turbot and rinse it clean.
2. Make several cuts on both sides of the fish, so that the fish can be steamed more easily. Rub the fish with a little salt, cooking wine and pepper twice and marinate for 1 minutes.
3. Put ginger slices and onion slices in the bottom of the dish, put appropriate amount of onion and ginger slices into the belly of the fish, and put ginger slices and onion slices on the fish.
4. bring the steamer to a boil, put the plate in the steamer, cover the lid, and steam for 8-1 minutes on high fire. The steaming time will increase or decrease depending on the size of the fish. When the time is up, turn off the fire and stew for 2 minutes.
5. During the period, the onion is shredded, the Thai pepper is shredded, and the coriander is cut into sections.
6. Take out the steamed Duobao fish, remove the onion and ginger slices, pour out the water from the plate, and the soup from the steamed fish is fishy. Put the shredded onion and Thai pepper on the fish and pour in the steamed fish soy sauce.
7. add oil to the pan, heat the oil until it smokes, pour the hot oil on the shredded onion and pepper, then sprinkle the parsley section, and serve.
Braised fish with black bean sauce
Ingredients: 1 sea bass, 1 coriander, proper amount of oil and salt, 1.5 tablespoons of Laoganma black bean sauce pepper, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1 pieces of pepper, 1 aniseed, 1 tbsp of cooking wine, 1/2 tbsp of braised soy sauce, 1 tbsp of rice vinegar and 1/2 tbsp of sugar.
Practice:
1. Remove scales, gills and internal organs of sea bass, clean them, then wipe the water off the fish, and make several cuts on both sides of the fish's back, not completely.
2. cut the green onion, slice the ginger, crack the garlic and cut the parsley into small pieces.
3. add oil to the pan, heat it, fry the sea bass over high fire, fry both sides golden, add onion, ginger, garlic, pepper and aniseed and stir-fry until fragrant.
4. pour in cooking wine, then add appropriate amount of hot water, Laoganma Douchi sauce, braised soy sauce, white sugar and rice vinegar, bring to a boil with high fire, and turn to low fire to make it tasty. Meanwhile, turn the fish over once.
5. When there is a little soup left, add salt to taste, turn on the fire to collect the juice, and turn off the fire when the soup becomes thick.