Homemade recipe for peppercorn fish

Put the fish in boiling water first.

Marine the fish with gravy, a small amount of wine and pepper.

Bring the mixed oil to 50% oil temperature. Add ginger slices, garlic cloves, dried red pepper knots, Sichuan peppercorns, stir-fry until fragrant, add bean paste until fragrant and oily.

Drain all the dressing, add oil, and put the fish in when the oil is warm.

Chop the scallion leaves into a puree, add the seasoned pepper noodles, soy sauce, MSG, sesame oil, and a little stock and mix into a pepper and sesame paste.

After taking the fish out of the oil pan, pour the pepper and sesame paste on the fish.

How to make sugar-coated fish:

1. Remove the scales from the fish, take out the internal organs, scoop out the two gills, and wash them. At intervals of about 1.3 cm, first cut straight (1.6 cm deep), then diagonally (2 cm deep), then lift the fish tail to open the cut, sprinkle salt into the cut for a while, and then rub the cut all over the fish. , evenly apply a layer of wet starch paste.

2. Pour the peanut oil into a spoon and cook it on a high fire until it is seven ripe. When the fish tail is put into the oil, the knife edge will open immediately. At this time, use a spatula to hold the fish to prevent it from sticking to the bottom of the pan, fry for 2 minutes, then turn over and fry for another 2 minutes. Then lay the fish body flat, press the fish head into the oil with a spatula and fry for 2 minutes. Fry the above for about 8 minutes. When the fish is all golden brown, take it out and place it on a plate.

3. Leave peanut oil in the frying spoon and cook until it is six ripe. Add onion, ginger and minced garlic, cook with vinegar and soy sauce, add meat broth, white sugar and wet starch and boil until it becomes sweet and sour. Use a frying spoon to scoop out the juice and quickly pour it on top of the fish.

How to make fish stew

Ingredients: 500 grams of carp (other fish can also be used).

Accessories: onions, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Method:

1. Wash the fish, soak it in refined salt for 5 to 10 minutes and set aside.

2. Put a little oil in the pot. After the oil is hot, add chopped green onion to the pot, then add an appropriate amount of water (just enough to cover the fish body) and put the fish into the pot.

3. Add cooking wine, onions, ginger, garlic, vinegar, mushrooms, and dates, and bring to a boil over high heat.

4. After boiling the pot, simmer slowly for about 30 minutes.

Sichuan pepper fish fillet

Ingredients: fish body (herring, grass carp, carp, squid), appropriate amount of enoki mushrooms (green bamboo shoot slices), dried pepper, Sichuan peppercorns

Method:

1. Pickled fish fillets: Cut the fish body into thin slices, add salt, light soy sauce, chicken essence, starch and an egg, mix well, and marinate for 15-30 minutes.

2. Make the base: Blanch the enoki mushrooms (green bamboo shoot slices) until cooked, take them out and place them in a soup bowl (a basin for large fish).

3. Blanch the fish fillets: put in clear soup, add salt, shredded ginger and chicken essence to taste. After the soup boils, add the marinated fish fillets. The nine-ripened soup is poured into a soup bowl with enoki mushrooms (green bamboo shoots slices) on it.

4. Make the seasoning: put oil in the pan, add dry peppercorns when it is slightly hot, stir-fry for a few times (do not drag, otherwise the dried peppercorns will turn black and the color will not be good), then add Sichuan peppercorns, Stir-fry a few times in the same way (do not stir-fry, otherwise the pepper will easily become bitter and taste bad).

5. Start the pot: Pour the seasoning onto the fish fillets. Serve to the table.

Features: The fish meat is fresh and tender, melts in your mouth, fragrant, numb and spicy!

Tofu crucian carp

Ingredients

2 fresh crucian carp (about 400g), 200g rapeseed oil, 1 piece of tofu, 100 Pixian douban Grams, 50 grams of red pepper powder, 10 grams of Sichuan peppercorns, 5 grams of Sichuan peppercorns, 20 grams of ginger, 10 grams of garlic, 20 grams of garlic sprouts, 5 grams of MSG, appropriate amount of refined salt, appropriate amount of cooking wine, appropriate amount of water bean powder.

Preparation method

1. Remove the scales, kill and wash the crucian carp, cut three diagonal cuts on each side of the fish body, apply a little salt and set aside; use a knife to cut the Pixian Douban into thin pieces; Wash the ginger and cut it into nail slices; cut the garlic into small pieces; wash the garlic sprouts and cut them into sections.

2. Cut the tofu into long cubes 6 cm long, 3 cm wide and 1 cm thick. Boil in boiling water for 5 minutes, then transfer to low heat and set aside.

3. Heat 50 grams of oil in a wok until it is 60% hot, add crucian carp and fry both sides till brown. Wash the wok, add 150 grams of oil and heat it until it is 50% hot. Add the Pixian watercress, ginger slices, garlic slices, Sichuan peppercorns, and red pepper powder to bring out the aroma of the red oil. Mix it with the soup and add fish, tofu, cooking wine, MSG, The garlic sprouts are cooked together to add flavor. Use chopsticks to remove the fish and place it on a large nest plate. Add water to the pot to thicken the fish with soybean flour. Then pour the tofu over the fish surface and sprinkle with Sichuan peppercorns before serving.

Features

The fish meat is tender, the tofu is hot and tender but not rotten, and it is spicy and fragrant.

Steamed crucian carp with light tempeh

Recipe: 30g light tempeh, 200g crucian carp, 30g sugar

Preparation:

1. Wash the crucian carp, remove the scales and internal organs, put it into a steaming plate, and sprinkle the crucian carp with light black bean sauce, cooking wine, and sugar.

2． Steam the fish over high heat for 20 minutes.

How to eat: 2 times a day, 100 grams each time, with meals.

Efficacy: clearing away heat and detoxifying, diuresis and reducing swelling.

Beer fish

Ingredients: grass carp;

Seasoning: ginger, garlic slices, onions, bean paste, red oil, star anise, pepper, bay leaves, MSG , sugar, beer, dark soy sauce;

Preparation method:

1. Kill the grass carp, cut it into pieces with a straight knife, use dark soy sauce to color it, and pickle it with green onion and ginger. .

Then fry at high temperature until crispy on the outside and tender on the inside;

2. Add clear oil and red oil and sauté the ginger and garlic slices until fragrant, add bean paste and sauté until fragrant, add Sichuan peppercorns and sauté until fragrant, then pour in beer and add Season the stock, bay leaves, star anise, scallions and fried grass carp pieces appropriately. Bring to a boil over high heat, then simmer over low heat for about fifteen minutes before seasoning, then remove from the pot.

Features: Strong beer flavor, grass carp is salty, spicy, fragrant, and tastes like bean paste.

Fresh silver carp with scallion oil

Ingredients: silver carp (crucian carp is also good)

Seasoning: salt, cooking wine, soy sauce, chicken essence, green onion and ginger Shreds, Sichuan peppercorns, ginger slices, green onion segments, dried chili shreds, coriander leaves, sesame oil

Method:

1. Remove the internal organs of the silver carp, wash it and cut herringbone on the fish. Knife;

2. Set the pot on fire and add water. After boiling, add salt, soy sauce, chicken essence, cooking wine, pepper, ginger slices, green onions and cook for a while. Add the silver carp and cook on low heat for 10-15 Minutes, take it out and put it into a plate, sprinkle with salt, shredded onion, ginger, and shredded chili pepper and set aside;

3. Set the pot on fire and pour in the oil. When the oil temperature is 80% hot, add the green onion and ginger slices. When the fry is fragrant, pick out the green onions and ginger, pour the oil on the fish, sprinkle with coriander leaves and serve.

Features: Fresh, salty and fragrant.

Braised black fish with lotus root

This is a Hubei dish.

The method is simple and easy to learn, and it is very suitable for home cooking.

Wash the lotus root and black fish and cut them into pieces,

then fry the ginger in a pot with a small amount of oil, then add an appropriate amount of water, put the lotus root and fish pieces into the pot and simmer , simmer for eight to ten minutes, add salt and MSG seasoning and serve.

The key to this dish is to choose fresh lotus roots, preferably wild lotus roots.

-----How to identify whether lotus root is fresh:

When buying lotus root, pinch off part of the last section. If the lotus root juice that comes out is white, it is fresh. Lotus root.

How to identify wild lotus roots:

The lotus roots grown in wild lakes are generally slender because the mud is not stirred very much, rarely exceeding four sections.

Homemade yellow croaker recipe

1 500g large yellow croaker, 50g spring bamboo shoots, 75g pork leg, 5g green onions, 5g ginger slices, 1g MSG, garlic 5g slices, 15g sesame oil, 25g Shaoxing wine, 150g cooked lard, 15g soy sauce (approximately 40g consumption), 5g sugar

Preparation method:

1 ． Scrape the scales of the yellow croaker, remove the gills, dig out the internal organs, wash them thoroughly, and make a diagonal knife pattern every 1.5 cm on both sides of the fish body. Slice pork leg.

2． The yellow croaker is soaked in soy sauce (5g) to infuse the saltiness into it. Heat a wok over high heat, add oil to the wok, add cooked lard and heat until clear smoke comes out. Add yellow croaker and fry until both sides of the fish body turn golden brown. Pour into a colander and drain the oil.

3． Leave the base oil (15g) in the pot, add the green onions, ginger slices, and garlic slices and stir-fry until fragrant, then add the meat slices and bamboo shoot slices and stir-fry, then add the yellow croaker, Shaoxing wine, soy sauce (12.5g), and white sugar , burn it briefly and heat 300 grams of water. After boiling, switch to low heat and simmer for about 10 minutes, then return to high heat, use a slotted spoon to gently remove the yellow croaker and put it on a plate. Leave the marinade in the pot, add MSG, pour in sesame oil and stir evenly to thicken the soup, then pour it over the fish.

Steamed Wuchang fish

One Wuchang fish weighs about 600 grams. This size looks beautiful when placed on a fish plate, and it is easy to control whether it is cooked or cooked;

After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste);

Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher, but also prop up the belly of the fish and make the steamed fish plump. ;

Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, take the middle section of the green onion (the clear and white part, the same length as the ginger) and cut into strips, (for the sake of appearance) , to induce appetite) spread on the fish plate, put the fish into the plate and then sprinkle some green onion and ginger shreds on the fish;

After the water in the steamer boils, put the fish into the pot (do not cook the fish in cold water) Put it in the pot to steam, then smash the pot. The secret of many steamed dishes is to steam the food in the pot after the water boils); steam for 5 minutes and then turn off the heat (the heat is the top secret);

After turning off the heat, don’t Open the lid of the pot and do not take the fish out of the pot. Use the residual heat in the pot to "steam" it for 8 minutes and take it out of the pot immediately. Then pour the prepared seasonings (soy sauce, vinegar, clear oil) all over the fish body (no salt or MSG is allowed). In order to make it light and fresh), add a few corianders at will and serve it to the table.