Cheonggang fish is a kind of fish, because this kind of fish only contains a big bone spine, as long as it is out of it can be safe to eat the reason, it is men and women of all ages are very suitable for eating a kind of fish. And its meat is very delicate and delicious, which contains amino acids can also effectively reduce blood pressure. Qingjiang fish is usually through the stewing method to eat, then how to stew the fish delicious? The following is an introduction.

Practice 1:

Main ingredient 3 people

Clear river fish 1

Accessories

Pepper 15, star anise 2, garlic, ginger, 4 slices, 3 Chaotian Pepper, 1 egg, 1 tsp white wine, 1 tbsp sugar, 1 tsp vinegar

Braised Clear River Fish Step 1

Clear River Fish washed and cut the section of the water control

Water control

Water control

Clear River fish wash and cut the section

Step 1

Clear River fish wash and cut the section of the water control

Step 2 in the water control

Step 2 in the cut small inch section

Step 3 frying spoon put a small amount of oil, hot fish dipped in egg pan frying

Step 4 frying both sides of the brown

Step 5 out of the standby

Step 6 to prepare all the ingredients

Step 7 put into the pan stir frying flavor

Step 8 into the chopped scallions

Step 9 to put the fish Season the color, put boiling water to boil, put refined salt. Sugar. Vinegar seasoning, stew 20 minutes out of the pot.

Practice 2:

Qingjiang fish used to make boiled fish is a good choice, Qingjiang fish flavor, rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients.

1. Astragalus and wolfberries soak in boiling water for 5 minutes and then filter the dregs for spare, soak the water to keep spare.

2. Eggs take egg white, dried chili pepper cut into segments.

3. Fish in the middle section of the bone to remove meat, cut into thin slices, wash with water repeatedly until the water is clear.

4. Marinate the fish with salt, pepper and egg white for 10 minutes, then add 3 teaspoons of cornstarch and set aside.

5. Put oil in a pot, sauté ginger and green onion, then add fish bones and stir-fry well, then pour in the soaked astragalus water, boil and simmer for ten minutes.

6. Into the simmering broth put salt, pepper to taste, and then into the bean sprouts cooked, fishing up in a bowl covered with lettuce leaves.

7. Turn up the heat, put the marinated fish into the pot in one piece, brown it, then pull it out and put it on top of the bean sprouts, and strain the broth into a bowl.

8. Another pot of oil, simmer until a little green smoke, put the pepper and dried chili pepper section quickly stir fry a few times and then dripping in the fish on the finished.

Practice 3:

Step 1: Cut the fish into sections and marinate them in cooking wine, fresh flavor and ginger for twenty minutes.

Step 2Pat on dry flour.

Step 3Fry in frying pan with golden brown on both sides.

Step 4Place on absorbent paper and set aside.

Step 5Crack the garlic cloves.

Step 6Put bottom oil in a pan, add ginger, onion and garlic and saute.

Step 7Add star anise and cumin. Put soy sauce, cooking wine, salt and sugar. Add boiling water and bring to a boil.

Step 8 Add fried fish pieces. Bring to boil on high heat, turn to low heat and simmer for about ten minutes.

Step 9Stew until the soup is thick and ready to serve