Fish is not as delicious as chicken, duck, cattle, sheep and pigs, but it is low in fat and high in protein and rich in nutrition. Eating regularly has the functions of strengthening brain, improving eyesight, beautifying face and reducing fat. There are many kinds of fish on the market, except steaming and braising, most people will do less. In fact, there are still many ways to eat fish. Let's share 10 kinds of delicious fish, which are loved by family members at the New Year's Eve, meaning "more than one year".
Operating Steps 1: Prepare a grass carp weighing about 2 kg, remove the scales and internal organs, put it on the chopping board, and chop off the fish head with a knife.
2. Put the fish body on the chopping board, cut it from one side of the fish head, cut off the fish on one side with a knife next to the fishbone, don't cut off the fish at the tail, then turn the fish over and cut off the fishbone on the other side, and finally cut off the fishbone in the middle, so that the two fish can be connected at the tail.
3. Slice the ribs of the abdomen as a whole, leaving only two pieces of fish connected at the tail.
4. Cut a uniform flower knife on the fish body, cut it longitudinally, cut it into vertical strips at equal intervals, and then cut it horizontally. Each knife should be cut deeper, preferably to the skin of the fish, and don't cut the skin into sections.
5. After all the flower knives are cut, put the fish in water to clean the mucus on the fish, control the water, and use kitchen paper to absorb the water on the fish. .
6. Put the fish in a large bowl, pour in the cooking wine, add a spoonful of salt, a proper amount of pepper and an appropriate amount of egg liquid, and knead well so that the fish can fully absorb the marinade and egg liquid.
7. After salting, put the fish in dry starch, evenly wrap it with dry starch, and every gap should be stained with starch to prevent adhesion during frying.
8. After patting the starch, lift the fish, pinch the two sides of the fish back together, and fold the tail down between the two pieces. Two pieces of fish can be fixed next to each other with toothpicks, then lift both ends and put them in a pre-heated oil pan. The oil temperature is 70% hot.
9. Put the fish face down, grab both ends and fry first, then loosen your hands and fry again. When the fish is golden and crisp, it can be fished out.
10. Finally, fry the fish head in the oil pan and set it. Pour the oil with a spoon when frying. When the fish head is fried until golden, take it out and put it on a plate.
1 1. Pour oil into the pot, add half a bowl of tomato sauce and stir well, add 2 tablespoons of sugar, 2 tablespoons of vinegar and 1 tablespoon of soy sauce, and then add a proper amount of water starch to cook the soup until it becomes thick.
12, pour the fried tomato sauce on the fish, evenly, and let all the fish color.
Operating steps 1. Buy a fresh fish in the market and let the stall owner clean the internal organs. I bought the common red fish in our market and put a flower knife on it.
2. Absorb the water from the fish with kitchen paper, then coat both sides of the fish with dry starch, and clean every gap of the flower knife.
3. Pour a little more oil into the pot and heat it. Put the fish in the oil pan, fry until the surface is golden and solidified, and then fry the other side to the opposite side.
4. Leave the bottom oil in the wok, add onion, ginger and garlic, stir until fragrant, add the fried fish, then add 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon soy sauce, appropriate amount of salt, 2 tablespoons sugar and 2 tablespoons white vinegar, and stir gently before the fish.
5. After the fish is stewed, turn on the fire to thicken the soup, add shredded carrots and coriander to decorate it, and finally take out the fish and pour the soup on it.
Operating steps 1: Go to the market to buy three yellow croaker, let the stall owner clean it up, go home and clean it up and put it aside.
2. Cut a few pieces of onion, ginger and garlic for use, and pour oil into the wok to heat it. Add onion, ginger and garlic and stir-fry until fragrant. Add 2 tablespoons light soy sauce, 1 tablespoon sweet noodle sauce, 1 tablespoon light soy sauce, 1 tablespoon sugar and stir well.
3. Add clear water, put the yellow croaker into the pot, boil the soup with high fire, and then simmer 15~20 minutes with low fire.
4. After stewing, boil the soup over high fire. Yellow croaker is very tender. It is not suitable for frying when stewing. Turn it as gently as possible when stewing. Sprinkle with shredded coriander and shredded carrot.
Operating steps 1. Steamed fish can use all kinds of fish, preferably fresh and delicious. I bought a red tsing yi, weighing about 1 kg, and let the stall owner handle it, clean up the fish's internal organs, and then rinse the bleeding water repeatedly with clear water after returning home.
2. Cut onion ginger and carrot into filaments respectively.
3. Put the shredded onion and ginger into the dish, put the fish on it, put some shredded onion and ginger on the fish, and leave some shredded onion and ginger for later use.
4. Put the plate into a steamer, boil the water and steam for 15 minutes, then steam until the fish can be cooked with chopsticks, then pick out shredded onion and ginger and pour in the steamed fish sauce.
5. Put shredded carrot and shredded onion and ginger on the fish, burn some hot oil on it and smell it. Pay attention to the high oil temperature to stir-fry onion flavor.
Operating steps 1: Prepare a Wuchang fish, clean it, and remove the internal organs and fins.
2. Use a knife to cut evenly into equal-width sections along the back of the fish to keep the abdomen of the fish connected.
3. Find a bigger disk, put the cut fish body in the disk and spread it out, and put the fish head in the middle to stand up, which is similar to the shape of elation.
4. Cut some chopped green onion and chopped green onion, then cut some shredded ginger for use, cut red pepper into pepper rings, and then cut some carrot slices with good shapes.
5. Pour some cooking wine on the fish, put shredded ginger and shredded onion on the fish respectively, then put the plate in a steamer, boil the water and steam for about 15 minutes, and steam the fish.
6. After the fish is steamed, open the lid and take out all the shredded onion and ginger. Pour the distilled water out of the dish and pour in the appropriate amount of steamed fish and soy sauce.
7. Put the carrot slices on the outermost circle of the fish, then turn around and put the pepper circle on the inside side, and sprinkle a layer of chopped green onion inside. Burn some hot oil and pour it on the chopped green onion, and the fragrance of chopped green onion will burst, and the peacock fish will be ready.
Operating Steps 1: Prepare a carp, which can also be yellow croaker or perch. After cleaning the scales, viscera and blood stasis of carp, cut a flower knife on the fish with a knife. Be careful that the flower knife must be deep.
2. Put a layer of dry starch on the fish and pay attention to the gap between the flower knives.
3. Starch and flour are mixed according to the ratio of 2: 1, and a proper amount of water is added to make starch paste, the consistency of which is similar to that of old yogurt.
4. Coat a layer of water starch paste on the fish covered with dry starch, and remember to coat all the gaps, so that the patterns on the fish can be spread easily when frying.
5. Relax the oil in the pot, and the oil temperature is 80% hot. Take the fish tail and put the fish head down. First pour hot oil on the fish with a spoon to shape the fish noodles, then put the fish tail in the oil pan, fry until the fish noodles are crisp, take it out and put it in a plate for later use. It's best to fry the carp until they stand up.
6. Put 100g tomato sauce, 30g white sugar, 30g white vinegar and 10g uncooked rice into a bowl and beat them into sweet and sour juice, then put them into a pot and add a proper amount of water starch to make the sweet and sour juice bright and sticky.
7. Pour the sweet and sour juice on the fish, and the fish jumped into the dragon gate.
Operating steps 1: Prepare 6 sardines, clean them, add 1 tablespoon salt and 1 tablespoon white pepper, and then leave them for a while.
2. Mix starch and flour according to the ratio of 1: 1, and sprinkle a thin layer of powder on the pickled fish.
3. Pour oil into the pan and heat it. Just fry the sardines wrapped in starch in a pan until they are crisp. They are delicious when they are hot.
Operation steps 1: Prepare a tilapia, remove scales and viscera, draw a flower knife on the fish, and marinate it with a little salt.
2. Prepare a small piece of pork, cut it into diced meat, then wash two shiitake mushrooms, dice the shiitake mushrooms, and finally cut a little chopped green onion and minced garlic for Jiang Mo.
3. pat a layer of starch on the fish, then pour oil into the pot to heat it, and fry the fish in the oil pot until the surface is solidified.
4. Then turn it over and fry the other side. When both sides are yellow, take them out for use.
5. Pour the oil into the pan, add the onion, ginger, minced garlic, diced mushrooms and minced meat, stir fry until fragrant, and add the previously fried fish.
6. Pour in 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of rock sugar, half a spoonful of soy sauce, a little salt, and add some water to boil.
7. After the water is boiled, cover the pot and stew for 10 minutes, then drain the soup with high fire.
Operation steps 1: Prepare a snakehead fish weighing about 2 kg, wipe the mucus on the surface with flour, and then use kitchen paper to absorb the water from the fish.
2. Cut two pieces of meat from the fish along the fishbone with a knife, and then cut off the barbed part of the fish belly. Then, starting from the tail, cut the fish with a diagonal knife. The bigger the angle of the knife, the thinner the fish will be.
3. After slicing the fish, chop the fish bones into sections, put the fish and the fish bones together in a bowl, add 2 tablespoons of cooking wine, 2 tablespoons of salt, 1 tablespoon of white pepper and 1 tablespoon of starch, and stir well by hand.
4. Blanch bean sprouts, cabbage, fungus, bean sprouts and other side dishes with boiling water, and then put them at the bottom of the basin for later use.
5. Pour oil in a wok, add onion, ginger and garlic, stir-fry until fragrant, then add 1 piece of chafing dish base and 2 spoons of Pixian bean paste, stir-fry evenly, add hot water to boil, then put fish head and fish bones in boiling water for 2 minutes, then add fish fillets in turn, pour the cooked fish fillets and soup into a pot filled with vegetables, and then add some minced garlic and minced meat.
6, burn some hot oil on it, the spicy taste of pepper and pepper and the fragrance of minced garlic will be fried out, and finally sprinkle with minced coriander to decorate.
Operating Steps 1: Prepare a carp, wash it, and diagonally cut a knife on it. Cut some onions, ginger and garlic for later use.
2. Heat the oil in the pan and pat the starch on the fish to prevent the skin from sticking to the pan when frying the fish. Fry the fish in a pot until both sides are solidified, and take it out for later use.
3. Pour a little oil into the wok, stir-fry the onion, ginger and garlic until fragrant, then add 1 tablespoon douchi, 2 tablespoons bean paste, 1 tablespoon soy sauce, 1 tablespoon cooking wine and 1 tablespoon sugar, and then add the soup to boil.
4. Cover the pot and simmer for 20 minutes, then simmer until the fish is soft and rotten, and then put the fish into the plate.
5. Pour a proper amount of water starch into the soup of stewed fish to thicken the soup, and finally pour it on the fish.