Preparation materials:
10- 12 piece of preserved fish, half green pepper and half red pepper.
Prepare seasoning:
A piece of ginger, a piece of garlic, oil, soy sauce, vinegar, sugar and pepper.
Production process:
1. Soak the marinated fish in clear water (cold water or warm water) for about 2 hours in advance, remove the salt, then remove and drain the water, shred the green pepper, shred the ginger and slice the garlic for later use;
2. Heat the oil in a wok. First, fry a few shredded ginger, drain the pickled fish skin and put it into a wok, turn the wok to heat the fish pieces evenly until the fish skin is brown, and turn it over with chopsticks to fry the other side;
3. Add shredded ginger, garlic slices and green peppers, cook a spoonful of soy sauce and vinegar along the edge of the pot, add half a spoonful of sugar and a little water, and turn all the materials evenly;
4. When the soup is almost dry and the fish is soft, add some pepper to the pot.
Operation tips:
Soaking preserved fish in advance can soften the fish and remove excess salty taste, but the soaking time should not be too long to avoid losing the flavor of preserved fish.
How to make smoked fish?
Method 1:
Wash the smoked fish, cut into pieces, add dried lobster sauce pepper and cooking oil, steam in boiling water for one hour, then put the iron pan on the fire, put it in oil, cut it into one inch, fry it in the pot, add salt, and then pour in the steamed fish and stir fry.
Method 2:
Cut the smoked fish into small pieces and soak it in cold water for 1-2 hours to reduce the smoke and salty taste. Then rinse with clear water and drain, and prepare some minced garlic, dried peppers and ginger. Put a little more oil in the pan, heat it, add minced garlic, dried peppers and ginger slices to stir fry until fragrant, add smoked fish pieces, stir fry until fragrant, then sprinkle some water on the fish pieces and turn them over. This smells good.
Method 3:
A handful of dried Chili powder, two pinch of lobster sauce, enough oil and some soy sauce.
Method 4:
Blanch it with boiling water first, take it out immediately and rinse it with cold water, then rub it with your hands and wash it clean. Then cut the fish into small pieces, soak a few mushrooms and chop them, shred the ginger, put everything in the washed rice, put some oil and salt in the rice, and put some water in it. Steamed smoked fish rice tastes delicious.
five
Method 5:
1. Rinse the fish with water and it will be all right soon. Don't let the blisters soften. 2. Put oil in the pot. When it's hot, throw the fish in and stir fry, which may be a little choking. After stirring 1 min, add a bowl of water, cover the pot and cook until the fish is completely soft. 3. Take out the fish, drain the water and wash the pot. 4. Put a little oil in the pot.
How to make smoked fish?
smoked fish
Method 1:
Wash the smoked fish, cut into pieces, add dried lobster sauce pepper and cooking oil, steam in boiling water for one hour, then put the iron pan on the fire, put it in oil, cut it into one inch, fry it in the pot, add salt, and then pour in the steamed fish and stir fry.
Method 2:
Cut the smoked fish into small pieces and soak it in cold water for 1-2 hours to reduce the smoke and salty taste. Then rinse with clear water and drain, and prepare some minced garlic, dried peppers and ginger. Put a little more oil in the pan, heat it, add minced garlic, dried peppers and ginger slices to stir fry until fragrant, add smoked fish pieces, stir fry until fragrant, then sprinkle some water on the fish pieces and turn them over. This smells good.
How to make smoked fish delicious?
Steamed, shredded ginger, green pepper, red pepper, oil, that's all.
How to smoke silver carp?
Introduction: rice, tea and sugar. Smoked silver carp: 1, silver carp scaling, viscera removal, washing, fish body surgery. 2. Marinate with salt, pepper and yellow wine. 3. spread tin foil in the pot and mix it with rice, tea and sugar. 4. Put the fish on the shelf. When the fire got bigger, the sugar began to melt and smoke. Turn the heat down, cover the pot and smoke.
How to make preserved fish delicious?
The practice of sweet and sour preserved fish:
Ingredients: cured fish 1 slice (200g), potato 1 slice, 2 tablespoons of corn starch, egg yolk 1 slice, oyster sauce 1 tablespoon, 2 tablespoons of vinegar, sugar 1 tablespoon, and a little tomato sauce.
Steps/methods:
1, take the salted fish out of the refrigerator, thaw and wash;
2. Cut the preserved fish into large pieces, and peel and cut the potatoes;
3. Put the marinated fish in a dish and pour in a little oyster sauce;
4. Rub the fish pieces so that each marinated fish is evenly wrapped in oyster sauce and marinated for 20 minutes;
5. Prepare vinegar and ketchup while waiting for the pickled fish to marinate;
6. Prepare appropriate amount of sugar;
7. Take a clean bowl and add vinegar, tomato sauce and sugar;
8. Stir well to make sweet and sour juice;
9. Take an egg yolk and put it in starch;
10, and mix well to form a thick batter;
1 1. Take a piece of fish and put it in the batter, so that the front and back sides of the fish are evenly covered with a layer of paste;
12, heat the pan, drain the oil, and add the fish pieces with batter;
13, according to this method, fry all the fish pieces until both sides are golden, take out and drain the oil;
14, leave a little base oil in the pot and put the fish pieces;
15, pour in the prepared juice and stir-fry evenly;
You can try. It's delicious!
How to make a good video of Hunan preserved fish home cooking
Practice of Hunan preserved fish
1. Smoked preserved fish generally take fresh fish such as carp, herring and grass carp as raw materials. According to the size and cutting method of fresh fish, it can be divided into three types: wax block, wax skin and salted fish.
2. Generally, head, tail and viscera of fresh fish above 1.5 kg are removed, and cut into small pieces with a square of 3.3 cm to make preserved fish, while fresh fish below 1.5 kg are cut into pieces from the back, and a flower knife is punched at the meat thickness to facilitate thorough pickling, and then processed into wax-wrapped fish, and smaller fresh fish below 200 g are generally cut off.
3. Rinse the cut fish with clean water, marinate every 65,438+000 Jin of fresh fish with 8-65,438+065,438+0 Jin of salt, take it out of the tank (basin) for 6-8 days, and smoke it with low fire for 6-8 hours after the body surface is dried. When smoking, control the smoke quantity and temperature, and turn it every 2 hours.
How to make smoked fish?
make soup
Who knows how to make preserved meat and preserved fish taste better?
Raw bacon 150g, 4 garlic and 2 red peppers. 2 tablespoons of seasoning oil, 2 tablespoons of sugar, 2 tablespoons of wine, vegetable oil 1 tablespoon. How to make bacon delicious 1 Garlic is cut into sections; Cut the red pepper into sections.
2. Slice the bacon, add a little water and stir fry for 4 minutes. 3. Put the red pepper into another pot, add the oil, heat it for 2 minutes with high fire, and mix the garlic, bacon, oil, sugar and wine to serve. The production process of preserved fish is troublesome and the cooking process is very simple. Cooking method 1: 1, soak the pickled fish in water for a while, and drain the water after the fish becomes soft. 2. Prepare onion, ginger, garlic and pepper. 3. Pour in oil. After the oil is cooked for seven minutes, pour in onion, ginger and garlic, and stir fry. 4. Add oil, fish and stir-fried onion, ginger and garlic. Note: Because the preserved fish has been salted in the production process, don't put too much salt in the cooking process. The second method: put the onion, ginger, garlic and fish into a steamer, pour in the right amount of salt and oil, and steam for ten minutes on high fire. Generally, they are steamed bacon, fried bacon and fried sausage. Later, I put these wax goods together and burned them with Chili. It's delicious. Especially in summer, family members have a bad appetite, so they are tired of eating a few vegetables. Cooking a plate of braised preserved fish on weekends will definitely increase their appetite. The method is as follows: soak about 400 grams of preserved fish in water until soft, wash and cut into small pieces one inch square, and wash the preserved meat and sausage slightly and cut into sections. Heat the pan, add a proper amount of cooking oil, add finely chopped dried Chili, ginger slices and garlic, then add bacon and stir-fry until both sides are brown, then add bacon and sausage slices and stir-fry until they change color, add cooking wine, aged vinegar, soy sauce and white sugar, stir-fry until they change color, add a little water, cover and stew until cooked, and then add pepper, monosodium glutamate and shallots to serve. This dish is fragrant, spicy, fresh and slightly sour, and all family members say it tastes good.
How to make smoked fish belly delicious, and the common practice of frying smoked fish belly with green pepper
condiments
Smoked fish maw
300 grams
green pepper
six
condiments
oil
Proper amount
salt
Proper amount
Light soy sauce
Proper amount
Cooking wine
Proper amount
Garlic seed
Proper amount
step
1. Wash the fish belly.
Cut into small pieces
Clean green pepper
mince
5. Fry the dried fish belly in the oil pan for three or four minutes.
6. Put garlic seeds and green peppers in another oil pan and stir-fry for a while.
7. Add a little salt and mix well.
8. Stir-fry the marinated fish belly for a while.
9. Add the right amount of soy sauce and cooking wine and mix well.
10. Open the pot
skill
Smoked preserved fish belly is salty, just add some salt when frying green peppers.