Practice 1 of stewing big fish
1, ingredients and raw materials
One carp (or grass carp) (2-3 kg weight).
2. Seasoning
2 dried peppers, onion, ginger, garlic, salt, sugar, vinegar, soy sauce, cooking wine, chicken essence and coriander powder.
3. Practice steps
(1) Wash the carp and hang it on the hook to control the water purification, then cut a knife at the head and tail with a knife, draw out the fishy line and cut it into 4-5 sections.
⑵ Pour the oil into the pan when the oil temperature is 7-80% hot. Put a few slices of ginger first, then fry the fish pieces. Pay attention to frying one side until golden brown, and then turn over the other side, otherwise the fish skin will be removed. After frying both sides, take out the fish pieces.
(3) Leave some oil in the pot, add dried chili, onion, ginger and garlic, stir-fry until fragrant, add fish pieces, add cooking wine, soy sauce, sugar, vinegar and salt, and add water just after the fish has passed.
(4) Bring the fire to a boil and turn to medium heat for stewing. When the soup is almost dry, add chicken essence and coriander powder.
Practice 2 of stewing big fish
1, ingredients and raw materials
One fresh carp with three flowers (2 kg). After killing the fish, wash the blood of the fish, dig out the gills, and leave only fish bubbles in the internal organs of the fish, and marinate with a little salt and cooking wine for 30 minutes.
2. Practice steps
(1) Add oil, stir-fried chives, ginger and garlic into the pot, and then pour boiling water.
(2) Add the fish after the water boils -> Cooking wine->; 2 tablespoons of Haitian Yipin fresh soy sauce-> 3 tablespoons of Haitian braised soy sauce-> white sugar 1 two-> thirteen spices -> Monosodium glutamate -> Takeichi
Will add salt15g -> Add 2 tablespoons of soybean oil again -> Make a pot out of soup.
(3) This method has been used to cook fish with fire, and the bottom of the pot is frequently shoveled to prevent the bottom from being burnt. Keep pouring soup on the fish with a spoon to ensure that the fish is heated evenly.
Practice 3 of stewing big fish
1, ingredients and raw materials
Carp alley
2. Ingredients
Pork belly, onion, ginger and garlic seasoning: star anise, cooking wine, vinegar, salt and chicken essence.
3. Practice steps
(1) put the fish away, and make several cuts on the back/abdomen, so that the taste can enter the fish.
⑵ Shoot the onion, ginger and garlic with a knife, which will make the stew more delicious, and chop the pork belly into powder.
(3) Heat the oil pan, put the fish in and fry until both sides are slightly yellow, and serve out.
(4) Heat the oil pan again, and add the shallots. Saute ginger and garlic until fragrant, and then pour the minced pork belly into it to change color.
5] Then put the fish and all the seasonings in, add water, and start stewing. During stewing, pour the soup on the fish continuously.
[6] Boil the soup, put it on a plate, and sprinkle with coriander.
Practice 4 of stewing big fish
1, raw materials
Fish head, taro, onion, ginger, garlic, a tablespoon of Pixian watercress, pepper, dried Chili, cooking wine, salt, chicken essence and cooking oil.
2. Practice steps
(1) Cut the fish head from the middle inside, cut the fish tail and bones into pieces, peel and wash the taro and cut into pieces, chop the ginger, cut the onion into small pieces and smash the garlic cloves.
⑵ Pour the oil into the wok, throw the fish head and fish pieces in, fry them on both sides and take them out.
(3) Leave the bottom oil in the pot. When the oil is hot, throw the pepper, dried pepper (crushed), bean paste, ginger, garlic and scallion into the pot and stir-fry until fragrant.
(4) Add water and a little cooking wine to boil.
5] Cook the fried fish head, fish pieces and taro together, and add salt and chicken essence.
[6] After the fire is boiled, turn to medium heat and stew until the taro is cooked and rotten. Add the onion leaves and serve.
Practice 5 of stewing big fish
1, raw materials
Crucian carp, tofu, pork, leek, salt, monosodium glutamate, cooking wine, ginger, garlic, green garlic.
2. Practice steps
(1) Remove gills from the head of the chubby fish, cut it from the lower jaw, rinse and drain the water.
⑵ Wash the green garlic and cut it into pieces, and both tofu and mushrooms are cut into pieces.
(3) Put water in the pot and bring it to a boil. Blanch the fish head and mushrooms.
(4) Put the pot on fire, add fish head, mushrooms, onion, ginger slices, cooking wine and fresh soup, boil and skim off the floating foam.
5] Cover and simmer with low heat until the fish head is almost cooked, and remove the onion and ginger.
[6] Add the tofu slices and continue to simmer until cooked.
(7) Sprinkle with salt, monosodium glutamate, pepper and green garlic and stew for a while.