Grilled crucian carp with green onions

1. Wash and drain the fish, then soak it in 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, and 1 tablespoon of wine for two to three hours.

2. Drain the soaked fish, then deep-fry or fry it until crispy

3. Cut the green onions into long sections and fry or fry them in an oil pan before frying the crucian carp until crispy. Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of wine, and half a bowl of water and bring to a boil. Reduce heat to low until the water dries up and remove from the pot.

* When the fish is soaked in seasonings for 1 hour, it must be turned from time to time to absorb the flavor. The oil for frying fish should be hot or use a non-stick pan to prevent the fish from breaking when flipping.

Scallion oil fish

Ingredients: 1 live grass carp (weighing about 750 grams), 6 grams of salt, 25 grams of soy sauce, 15 grams of cooking wine, 3 grams of MSG, 2 grams of pepper , 15 grams of shredded ginger, 15 grams of shredded green onions, 15 grams of shredded green onions, appropriate amounts of green onion segments and ginger cubes, 50 grams of sesame oil

1. After the grass carp is slaughtered, eviscerate it, remove the phosphorus, remove the gills, and wash it. , cut both sides with a straight knife, put the fish into the pot, add green onions, ginger and water and cook for about 15 minutes, until cooked, take it out and put it on a fish plate.

2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, add shredded green onion and ginger, pour soy sauce and marinate slightly.

3. Heat the sesame oil in the pot and pour it on the fish.

The shape is delicious and fresh, light and elegant, salty and slightly spicy.

Braised yellow croaker

Fresh yellow croaker is most suitable for steaming, while frozen fish can only be braised or dry-roasted with strong flavor.

Ingredients: croaker, coriander

Accessories: onions, ginger, garlic, light soy sauce, vinegar, sugar, cooking wine, pepper, salt, chicken essence

1. Wash the yellow croaker and fry it in oil

2. When both sides are golden, add Sichuan peppercorns, garlic cloves, stir until fragrant, add onions, ginger, light soy sauce (more), vinegar, sugar and cooking wine. Add a small amount of water and simmer briefly

3. Remove the soup, adjust the saltiness, add chicken essence, take it out of the pot and sprinkle some coriander.

Barbecued crucian carp

Ingredients: onion, ginger, garlic, cooking wine, vinegar, light soy sauce, pepper, salt

Heat the pot and rub the pot with ginger Cook for a while so that it will not stick to the pan (add more oil so that the fish will not stick to the pan easily). After frying slightly, add cooking wine and vinegar, add garlic cloves, wait until the garlic smell comes out, add ginger, green onion and light soy sauce, add water, and Pour the crucian carp, add salt and chicken essence to the pot to thicken the soup, and then serve the pot

Pour the fish in the sauce

Grass carp (carp...as long as the fish is not too thick) , onion, ginger, garlic, vinegar, sugar, water starch (thicker)

1. Wash the fish, control the water and cut into sections (no need to cut if the fish is small), season with salt and five-spice powder Apply evenly on the inside and outside. 10~20 minutes

2. Add oil to the pot, dip the submerged fish in some dry noodles or starch, fry it until cooked, take it out and set aside

3. Leave a little bit in the pot Oil, add onion, ginger and garlic to the pan and fry, add vinegar, sugar and salt, then add water starch and simmer over low heat. When the juice is thick, add chicken essence and turn off the heat

4. Pour the prepared juice on the fish.

Steamed fish

The weight of the fish should be controlled at about 600 grams. A volume of 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, and then dip it in a little white wine

Take a large piece of old ginger, cut the longest section into even and beautiful slender strips, Cut the middle section of the green onion into shreds and lay it on the fish plate. Place the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;

After the water in the steamer boils, put the fish in the pot (do not cold water Put the fish in the pot to steam, then the pot will be smashed. The secret of many steamed dishes is to put the food into the pot to steam after the water is boiled);

Steam for 5 minutes and then turn off the heat. After turning off the heat, do not open the lid. Without taking the fish out of the pot, use the residual heat in the pot to "steam" it for 8 minutes and then take it out of the pot immediately. Then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil) all over the fish body (no salt or MSG for lightness and taste). fresh and tender), add a few cilantro at will and serve.

1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight is controlled at about 1000 grams), the steaming time can be extended by another 2-3 minutes, but not too long.

Don't forget the "virtual steaming" trick;

2. When steaming a slightly larger fish, you can place two chopsticks under the fish body so that the whole fish is heated and cooked quickly

3 , you can also put the prepared sauce (soy sauce, vinegar, oil) that is poured on the fish into a small bowl, steam it in the pot with the fish, and pour this sauce on the fish after the fish is out of the pot. , compared with the previous raw juice, this kind of sauce is less astringent and has a warmer and softer fish flavor. It is suitable for the tastes of the elderly and those who like light food. The heat and "steaming" techniques are the real secrets.

Fried fish

Cut the large grass carp (the bigger the better), scrape the scales, cut it into 2-3 cm thick pieces, and put it in a basin.

Pour in soy sauce, cooking wine, salt, MSG, scallions and ginger, preferably covering the fish pieces. Marinate for 3 hours. Pour starch into a plate and beat an egg into a bowl.

It’s ready to be fried. Pour some oil into the pan and heat it up.

The fish pieces are now coated in starch, and then dipped in egg batter.

Put in the oil and fry for 2 or 3 minutes, then change sides and pour a little light soy sauce and juice before serving.

Braised fish

I usually make it with carp. After the carp has been scaled and other preludes are done, remember to give the carp cramps before using the flower knife. The so-called carp essence and carp essence will have much less fishy smell after being smoked. Of course, don’t use too much force when cutting the fish, otherwise it will easily break during the cooking process, affecting its complete beauty.

In order to prevent the fish skin from sticking to the pan, it is better to do some preparation work. Cut a few thin slices of ginger and fry it in a dry pan for a few times so that it won't stick to the pan. Pour the oil into the pan and wait until the oil boils. Reduce the heat slightly and gently add the battered fish to the pan.

Okay, tilt the oil pan slightly, press the fish head lightly with a spatula, and fry the fish head. The fish head is not cooked enough, and when you eat it, it looks ugly and red in color. Then fry the fish body in a pan; then the fish tail. Then turn the fish over and repeat the same process.

In fact, at this time, after roasting in oil, a lot of the fishy smell of the fish has gone away. Sprinkle some seasoning on the bar, it's very fragrant.

If there is not enough oil, the pot may be dry after these steps.

Hurry up and pour less water into the pot, and then add ingredients to the fish. Sprinkle salt, chili powder and dark soy sauce on the fish. Flip the fish over and repeat the same action. Okay, you can put some green pepper slices, garlic, garlic stem segments, and leaves in the pot. Put some MSG. Let the fish cook in the pan for a while, then turn and cook. It's time to get out of the pot.

Use a spatula to carefully shovel the fish into the plate, and then sprinkle some scallions on top of the fish. Finally, pour the juice and other contents of the pot into the plate. You can imagine what it will look like.

Of course, braised fish fillets or fish cubes can also be done this way, but if the fish fillets or fish cubes are wrapped with corn starch before being put into the pot, they will not be so easily fried in the pot.

Steamed fish

Generally I choose crucian carp or side fish.

According to a military doctor, eating crucian carp can nourish the brain, mainly increasing memory. During those years, my mother stewed a crucian carp for me almost every week, with two eggs and a few pieces of lean meat in it.

Clean the fish and chop it a few times. Apply some cooking wine on the fish and put some ginger slices in the belly of the fish; or sprinkle some ginger shreds on the fish where the fish is cut. Then put it on a plate and put it in a steamer or on the middle layer of a rice cooker (this way you can steam the fish while cooking).

When the fish is almost ready to be steamed, boil some juice and cut some garlic leaves into shreds. When the fish comes out, just pour it on the fish and wait for a while. Once the flavor is absorbed, you can eat it.

Sauerkraut fish or boiled fish

This dish was very popular for some time. Maybe my approach is slightly different.

I love using catfish for this dish. Because I always feel that catfish is jet black and has a lot of fish oil. And sauerkraut absorbs oil. Just enough to neutralize it.

Catfish slices. Pour the sliced ??catfish fillets into the boiling hot soup pot. This is how I prepared this soup pot: water (I don’t seem to like using stock, I always think river water cooks river fish), soy sauce, salt, chili powder (or Sichuan peppercorns), dried chili peppers, and bean paste. Boil it and add sauerkraut. Sometimes some tofu cubes or blood clots are added (some people like to eat these). When it is almost cooked, ginger, garlic paste, MSG and the like are added.

You can also do this for boiled fish, but change the fish to grass carp or silver carp, and replace the side dishes with vegetables such as leaves.

Twice-cooked fish

I like to use grass carp. Because grass carp has fewer spines.

Cut off the head and tail of grass carp. Use fish body. Slice the grass carp.

This approach consumes a lot of fuel.

Pour the fish fillets into a pan with plenty of oil and fry until golden brown, then remove.

When frying in a small pot, add more bean paste (this basically eliminates the need to add dark soy sauce and salt), add a little sugar and stir-fry a few times along with the celery in the pot. That's about it.

Take the fish head and tail, add some tofu and make soup. The so-called eat two fish.

Cold pot fish

I rarely buy ready-made fish feed packages to cook fish. To make this, I used fish, silver carp. Naturally, the fish is thinly sliced. You don’t have to do this yourself, the fish seller at the market will cut it for you.

First put some solid hot pot in the oil pan and stir-fry until it melts; then pour the sliced ??fish fillets into it and stir-fry for a few times. Do not fry until cooked, just color it. Turn off the heat.

Find a hot pot, dilute the ingredients in the fish bag with an appropriate amount of water, and bring to a boil. You can also add some toppings, depending on your taste. Then put the fried fish fillets just now in the hot pot and add some celery.

When cooked, turn off the heat. Then sprinkle some coriander leaves on top. Just eat it.

Chopped pepper fish head

Ingredients: 1 fat-headed fish head (three-striped fish head can be used in North America), appropriate amount of Hunan special chopped pepper, 1 teaspoon of salt, 1 teaspoon of MSG, Several slices of ginger, one green onion (15 grams of white radish slices, I didn’t use them here), 2 tablespoons of vegetable oil

Preparation method:

Wash the fish heads and remove them Gills, scaled, split in two from the middle of the fish's lip.

Mix the salt and MSG evenly on the fish head. Marinate for 5 minutes and then apply the chopped pepper on the fish head. Place 2-3 slices of ginger and white radish on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish head. Steam for 15 minutes.

Cut green onion into shreds or minced green onion, heat oil.

Take the fish head out of the pot, sprinkle green onions on the fish head, pour hot oil over it and it’s ready.

Tip:

I learned this tip from the chef. You can first wipe the surface of the fish head with lard, then cover it with plastic wrap and marinate it in the refrigerator for two days. It can soften the fish head.

Fried eel segments

I always think eel is very troublesome to prepare. Fortunately, the eel seller will cut the eel into segments for you.

First stir-fry the eel segments in the oil pan, then add some green pepper slices (I like to use it as a side dish) and stir-fry. Pour cooking wine and stir-fry. Add ginger, garlic or sprinkle some chili powder or dried chili peppers, dark soy sauce. Fry, add MSG when almost cooked. Stir fry a few more times and it's ready to go.

I don’t like to put water in the fried eel sections, for fear of affecting the taste.

The most common: watercress

1. Oil the fish, remove it and set aside. (If it is a fish fillet, you need to add cornstarch, but I prefer the whole fish, which tastes more fulfilling)

2. Stir-fried ingredients: ginger rice, garlic rice, dried sea pepper, Sichuan peppercorns, Chop watercress and kimchi, add salt (you can also add some crushed fermented bean curd) and stir-fry until fragrant, then add water to make soup.

3. Put the fish into the soup and cook it until cooked. You can add chopped millet or two wattle sticks and cook it together.

4. Add chicken essence, monosodium glutamate, and a little sugar, remove from the pot, and add chopped green onion and coriander.

The driest and most fragrant: barbecue fish

1. Code flavor: fish with a knife (slice parallel from beginning to end, both sides), ginger, green onions, salt, cooking wine, light soy sauce taste.

2. Fried fish: Hold the fish tail and drizzle oil until the fish takes shape, fry in oil pan until cooked, and serve on a plate.

3. Stir-fry ingredients: dried sea pepper, Sichuan peppercorns, minced ginger, minced garlic, green onions (you can also add some celery, leeks or onions), fresh sea peppers, chicken essence, monosodium glutamate, salt, soy sauce, stir-fry and cover on fish.

The simplest and most delicious: dry-roasted fish

1. Code flavor: cut the fish into large pieces (eight pieces with the head is suitable), use watercress, cooking wine, light soy sauce, green onions, and wild vegetables San pepper, a little sugar, MSG, chicken essence, salt, lard to taste.

2. Sauté the ginger and garlic slices with oil until fragrant, turn down the heat, put five green onions, half an onion into slices, and three leaves of celery on the bottom of the pot, on top of the fish code, and pour some more For cooking wine, first bring to a boil over high heat, then simmer over low heat for 8-10 minutes.

This is best made in a casserole

Slippery tenderloin

150 grams of pork tenderloin, 25 grams of egg white, 25 grams of cucumber, 300 grams of soybean oil (actual consumption 50g), 3g refined salt, 1g green onion, 2g MSG, 10g sesame oil, 25g starch.

1. Remove the fascia from the pork tenderloin, cut into slices, rinse the blood foam in clean water, squeeze out the water, add 1 gram of salt, 12.5 grams of starch, and egg white, and homogenize the tenderloin slices with gravy. ,stand-by.

2. Peel, wash and slice the green onions; peel, wash and slice the garlic; wash and slice the cucumbers.

3. Put salt, monosodium glutamate, green onion slices, garlic slices, cucumber slices, starch and 150 ml of water into a bowl and blend into powdered gravy.

4. Heat the wok, add soybean oil, heat it to 30% heat, add the good tenderloin slices, use chopsticks to pull them apart, remove them when cooked, and pour the remaining oil into the oil tank.

5. In the wok, pour the oil-coated tenderloin slices, heat it up, add the blended cornstarch sauce, stir-fry evenly, and drizzle with sesame oil.

Features

The taste is fragrant, the meat slices are smooth and tender, refreshing and delicious.

Slippery tenderloin slices

400g pork tenderloin, 50g fresh mushroom slices, 15g cooked green beans, 20g green onion and ginger juice, 1 egg white, 15g Shaoxing wine , 3.5 grams of refined salt, 2 grams of MSG, 200 grams of white soup, 35 grams of wet starch, 400 grams of lard (consumption of about 60 grams).

Method

1. Cut the pork ribs into thin slices with a knife, add salt (1g), wine (5g), egg white, wet starch, mix well and sizing.

2. Heat the wok, slide the pan and add lard. When it is 40% hot, cut the meat slices into pieces and drain them. Leave a little oil in the pot, add fresh mushroom slices and green beans. Stir-fry, cook with wine, add white soup, salt, monosodium glutamate, green onion and ginger juice, bring to a boil and thicken the sauce; pour in the meat slices, pour some oil and push evenly, and serve on a plate.

Features

Smooth, tender and white.