■ Raw materials:

L strips of fresh hairtail (weighing about 750g), lard, vinegar, flour paste, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger, coriander and sesame oil.

■ Methods:

1. Cut the hairtail to remove viscera and sundries, wash it, chop off the head, tail tip and fins, cut it into sections about 5 cm long, sprinkle with salt and vinegar and marinate for a while.

2. Wash the pan, add a little lard, heat it to 40% to 50%, add onion, ginger, pepper and aniseed, stir fry, add batter, cook with vinegar, add clear water, pour hairtail, boil over high fire, skim off the floating foam and simmer for about 20 minutes. When the soup is thick, add monosodium glutamate to adjust the mouth and sprinkle it.

■ Features:

Fish is delicious, meat is rotten and boneless, and it is convenient and delicious to eat.

■ Efficacy:

This dish has the functions of warming stomach, tonifying deficiency, moistening skin and blackening hair. "Fun Life Diet Spectrum" says hairtail: "Warm stomach, tonify deficiency and moisturize skin." In particular, fish scales contain a variety of unsaturated fatty acids, which can treat alopecia and skin inflammation. Don't peel and scale hairtail, just rinse it. ) Women often eat hairtail, which can promote smooth and moist skin, long hair fluttering and beautiful appearance.

3 "Fat mother with fish"

Materials:

Select leucorrhea fish, pickled pepper, tomato sauce, red oil, cooking wine, ginger, etc.

Making:

1, clean hairtail, cut into sections, add onion, ginger, wine, salt, monosodium glutamate and vinegar, and marinate for about 15 minutes;

2. Burn the oil to 50% heat, take off the fish one by one, fry until golden brown, and drain the oil;

3. Heat the red oil, add tomato sauce and pickled pepper and stir-fry until the color is bright red. Add a little water and boil until the fragrance overflows. The fried hairtail is slightly stewed until the juice is thick. Add a little sesame oil and stir well.

Features: It tastes sour, slightly sweet and delicious.

4 "Steamed Fish Cheats"

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.

Features:

This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first!

Supplementary points:

1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming".

2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks.

3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in water) and steam it. At this time, you can use a 5 cm long green onion to open the fish belly and let the fish stand firm. Two small ceramic bowls are used to fix the fish body on both sides (there is no meat stuffing in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve.

4. You can also put the prepared juice (soy sauce, vinegar and oil) in a small bowl, pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.

Anyway, this is the complete biography of steamed wuchang fish, and the ring is a secret! Many people are only inspired by visible details such as minced meat, but they forget some essentials afterwards. In fact, cooking and "virtual steaming" are the real secrets. There are some links that you can't change (the secret of cooking), otherwise it won't have a high-level taste, but there are some links that you can try to improve (according to your own taste and the advantages of local spices).

Don't think steaming fish is too much trouble. Follow this procedure once, you will be impressed, because its taste will make you unable to forget this steaming procedure.

6 "Mapo Tofu Fish"

Raw materials:

Crucian carp, tofu, minced meat, garlic sprout.

Exercise:

1. Slaughter the crucian carp and fry it in a little oil until both sides turn yellow.

2. Dice the tofu, cook it with light salt until it floats, and cool it with cold water. Cut garlic sprouts into horse ears.

3. Stir-fry minced meat and put it in a bowl for later use.

4, put a little oil in the pot to heat, add Pixian watercress and stir well, then add soup, add salt, monosodium glutamate and soy sauce after boiling, add crucian carp, minced meat, chilled tofu diced, and season with low heat.

5. When the soup is thick, drag the fish into the dish with chopsticks, put the garlic seedlings in the pot and thicken them repeatedly with water starch to make the tofu completely tasty, then put it on a plate and sprinkle with a little pepper noodles to eat.

2 servings of "Crispy Cod with Broccoli Bean"

Raw materials:

Cod 1, broccoli, ginger, garlic, lobster sauce, salt, monosodium glutamate, cooking wine, sugar, pepper and salad oil.

Exercise:

1. Cod is marinated with proper amount of salt and cooking wine, then steamed in a cage for 8- 10 minutes, and taken out for later use.

2. Put oil in the pan, add chopped green onion, Jiang Mo and fermented soybean, and then season with salt, monosodium glutamate and pepper. After the lobster sauce is fried, pour it on the processed cod.

3. Broccoli is boiled in salt water, and the yard is around cod.

1 "lemon slices"

Materials:

400g clean grass carp, 50g celery powder, 2 fresh lemons, salt, cooking wine, white sugar, pepper, egg stuffing, white wine, onion, ginger juice and edible oil.

Exercise:

1. Wash the fish, cut it into thick slices of the same size, marinate it with onion ginger juice, salt, cooking wine and pepper for a few minutes, pat the flour, and drag the egg mixture evenly for later use;

2. Heat the oil in the pan to 40% heat, fry the fish fillets on both sides until golden and cooked, and put them on the plate. Stir-fry celery powder with bottom oil in the pot, squeeze lemon juice, boil white wine and pour it on the fish fillets.

Features: golden color, fragrant outside and tender inside.

Efficacy: Lemon has the effects of promoting fluid production, dispelling summer heat, resolving phlegm and relieving cough, strengthening spleen and promoting digestion.

2 "Black and White Dragon and Phoenix Fight"

Materials:

Cooked shredded eel 100g, cooked shredded chicken 100g, Flammulina velutipes 30g, Le Jia black pepper hot and sour soup 1 bag, one egg and 3 bowls of water.

Exercise:

1. Beat eggs into egg liquid, wash Flammulina velutipes and cut into half;

2. Pour cold water into the pot, add the soup and stir well, then add Flammulina velutipes, cooked shredded eel and cooked shredded chicken breast, and pour the egg liquid after the fire is boiled. Push and stir the egg drop.

Tao Jia Kitchen:

Recently, I just watched Du Qifeng's Dragon and Phoenix Fight, and I was immediately attracted by the word "Dragon and Phoenix Fight". When I got home, I began to think of ways to make a dragon and phoenix soup. In this soup, shredded eel refers to dragon, and chicken refers to phoenix, one black and one white. It should be the finale. Convenient and simple, when inviting people to dinner or family reunion, such a bowl of soup with delicious taste and unique appearance is absolutely shocking. It is best to use fresh eel shreds and rinse them with clear water to remove the fishy smell.

1 pickled crucian carp

Pickled crucian carp is made from crucian carp and pickled vegetables by frying and burning. The fish in the dish is tender, spicy and salty. Fish with pickled vegetables, originally Sichuan folk home-cooked flavor, can be cooked by ordinary families. Later, Sichuan Restaurant introduced folk food to Shi Ying. Because of its Sichuan local flavor, it was very popular with diners and eventually became a famous dish.

Its production process is as follows: five crucian carp with similar size are cleaned, and two knives are cut on both sides of the fish. Soak vegetables and cut them into filaments. Heat the wok with high fire, oil it, heat it to about 2000C, fry the fish in the wok until the skin is tight, remove some oil, and leave100g oil in the wok. Push the fish to the side of the wok with a spoon, soak the minced red pepper, chopped green onion and minced ginger and garlic, mash them into juice and stir-fry. Move the fish to the middle of the wok and put the fresh soup on it. After the soup is boiled, soak the vegetables and cook for about 10 minutes. Take out the fish and put it on the plate. Add vinegar and chopped green onion to the pot, thicken it with water bean powder and pour it on the fish.

The essence of pickled fish: it is a unique pickle. There are many kinds of pickles in Sichuan, such as pickled pepper, pickled ginger, pickled cabbage, pickled cowpea, pickled radish and pickled lotus white. All vegetables are soaked in everything. Even chicken feet have a unique flavor. Pickled peppers and ginger are essential to remove the fishy smell of Sichuan cuisine. Pork, beef, mutton, fish, chicken and duck are all flavored with pickled peppers and ginger, fried, braised, stewed and roasted. Vegetables, such as shredded pumpkin, with or without ginger and pickled peppers, taste very different. Sauerkraut is an essential pickle for making pickled fish. Pickled sauerkraut plays a more significant role in Jiangmen meat tofu pudding. In the hot and sour soup, the soup of pickled pepper, ginger and sauerkraut is thick and continuous, which is in sharp contrast with the fresh soup, which greatly increases people's appetite.

2 "Chongqing" Pickled Carassius auratus with Pogostemon "

Materials:

500 grams of fresh crucian carp, 25 grams of agastaches, 0/00 grams of pickled radish/kloc-,25 grams of pickled peppers, 20 grams of Pixian watercress, 25 grams of pickled ginger, 25 grams of garlic and 25 grams of chopped green onion. Appropriate amount of mash juice, refined salt, cooking wine, pepper, soy sauce, pepper, monosodium glutamate, sugar, vinegar, sesame oil, water bean powder, fish soup and refined oil.

Production method:

1. Carassius auratus is slaughtered, washed and seasoned with refined salt, cooking wine and pepper; Pickled peppers and Pixian watercress are finely cut; Ginger is soaked and diced; Cleaning Herba Agastaches, and cutting into powder; Soak the radish and cut it into dices.

2, pot fire, refined oil burned to 70% heat, fried crucian carp until the skin is tight.

3. Leave the bottom oil in the pot, add Pixian watercress, pickled pepper, pickled ginger, garlic and pickled radish, stir-fry, add fresh soup, add crucian carp, add cooking wine, fermented glutinous rice juice, refined salt, soy sauce, white sugar, vinegar and part of Pogostemon powder, cook until the fish is cooked, take out and plate; Leave the soup in the pot, thicken it with water bean powder, add monosodium glutamate, pour sesame oil, sprinkle chopped green onion, pour it on the crucian carp in the pot, and finally sprinkle the remaining Pogostemon powder.

Features:

Pogostemon cablin is a common wild plant, which has a special aromatic smell, so it has the effect of relieving stomach qi and has been widely planted. Now it is borrowed by chefs, and it is used to cook crucian carp after a little improvement. The effect is extraordinary.

3. Cooking method of crucian carp

1 & gt； Douban fresh fish

All the cuisines they belong to

trait

Raw materials: fresh fish (crucian carp is the best) 1 kg, douban Chili sauce 50 g, vegetable oil 800 g (the actual dosage is about 140 g), wet starch 20 g, Chili powder 1 g, a little pepper, pork bone soup 420 g, sugar 15 g.

In the production process (1), fresh crucian carp is scaled and gilled, the internal organs are cut open and washed, and both sides of the fish are cut into trapezoidal flower knives, one knife per1~ 2cm wide. (2) Pour the vegetable oil into the frying spoon, heat it to 70% to 80% with high fire, add the fish to fry for about 1 min, and take out and drain the oil. (3) Leave about 70-80g of oil in the frying spoon, heat it to a slight heat with strong fire, and add douban Chili sauce and Chili powder to stir fry several times. (4) When frying to red, add Jiang Mo, pork bone soup, white sugar, cooking wine, pepper, salt, minced garlic, soy sauce, etc. Stir well, then add the fried fish. After the soup is boiled, move to slow fire and simmer for 7 ~ 8 minutes (turn the fish once in the middle). Then take the fish out and put it on the plate. (5) Thicken with wet starch and add chopped green onion, vinegar, monosodium glutamate, etc. Stir well and pour over the fish.

2> fish with Chinese sauerkraut

Sichuan cuisine

Characteristics Crucian carp meat is tender, salty and palatable, slightly sour and spicy, with strong Sichuan local flavor characteristics.

Three fresh crucian carp (per treaty150g). Soak 50 grams of vegetables. Pickled pepper 15g, ginger and garlic 10g, onion 15g, vegetable oil 5g, fermented grains juice 10g, cooking wine 10g, soy sauce 10g, and fresh soup/kloc.

In the production process, crucian carp is cleaned after descaling and gilling, and several incisions are made on both sides of the fish. Soak vegetables (only with vegetable sticks) and cut into filaments with a length of 1.5 cm. Slice pickled pepper, ginger and garlic. Cut the onion into fine flowers. Put the wok on the fire and pour in the vegetables. Heat the oil to about 200℃, fry the crucian carp for about 3 minutes until both sides are slightly yellow, remove some oil, and leave about100g of oil in the pot. Push the fish to the side of the pot and soak the pepper, ginger, garlic, wake-up sauce and onion for fragrance. Then add cooking wine, soy sauce, soup and so on. Push the fish back to the pot in turn, bring them to a boil over medium heat, add the soaked vegetables and cook for about 10 minutes (turning over during cooking), pick up the fish and put them on a plate, put chopped green onion and sesame oil in the pot, thicken them, and pour the juice on the fish.

12 sweet and sour fish

Materials:

A tail of yellow croaker, ginger, onion, pepper, black vinegar, soy sauce, sugar, rice wine and oil.

Cooking method:

1. Heat the oil and fry the fish in a pot for later use.

2. Add onion, ginger and pepper and stir fry.

3. Add soy sauce, sugar and black vinegar and mix well.

4. Then put the fish in the pot, simmer with the ingredients and season.

13 sweet and sour fish

Materials:

White pomfret, chopped green onion, minced garlic, soy sauce, sugar and vinegar.

Exercise:

Dry-fry pomfret (without salt) and put it on a plate.

Seasoning:

Turn on a small fire and add a little oil, soy sauce, vinegar and sugar (in order) until it melts evenly. Finally, add onion and garlic, turn off the heat and pour directly.

14 "Shandong sweet and sour carp"

Featured traditional Shandong famous dishes. This dish originated from Luokou Town, Yellow River Wharf, Jinan, Shandong Province, and was made from yellow river carp by frying and frying. The characteristic is that the fish is tender outside and tender inside, and it tastes sweet and sour.

raw material

750g of carp, 200g of sugar, soy sauce and cooking wine10g, 2g of onion and ginger, 3g of vinegar120g, 3g of garlic and refined salt, 0g of starch100g, 300g of clear soup and 0g of peanut oil1500g.

manufacturing process

1. Carp is stripped of internal organs and gills, cut straight every 2.5 cm on both sides of its body, and then turned into a rotary knife obliquely. Lift the fishtail to open the knife edge, sprinkle cooking wine and refined salt into the knife edge and marinate it slightly; Clear soup, soy sauce, cooking wine, vinegar, white sugar, refined salt and wet starch are mixed into thick juice;

2. Sprinkle wet starch on the knife edge and fry in 70% hot oil until the skin becomes hard. Soak in low fire for 3 minutes, then fry in high fire until golden brown, take out and set the plate.

15 Shanghai sweet and sour carp

trait

It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow.

raw material

Carp stick, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar, wet starch.

manufacturing process

1. Cut two 3cm slits in the back of the fish, sprinkle with refined salt cooking wine and marinate slightly. Mix the above seasonings into thick juice.

2. Sprinkle wet starch on the knife edge, fry in 70% heat until the skin becomes hard, soak in low fire for three minutes, then fry in high fire until golden brown, remove and set the plate, and pinch the fish with your hands.

3. Stir-fry the onion, ginger and garlic in the pot, and then pour in the appropriate sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir-fry and quickly pour it on the fish.

5 "The Practice of Cooking Fish"

Raw materials:

One grass carp, three ounces of dried pepper, half a bowl of pepper, ten garlic cloves, one piece of ginger, five chopped green onions, a little salt, a filtered egg white, a little starch, three ounces of oil, 1 small bottle of pepper oil, a pinch of white sesame, cucumber strips and soybean sprouts.

Exercise:

First, clean the fish, cut off the head, remove the bones, and cut the fillets into fillets with a knife, so that the treated fish will not have many thorns.

Then add salt and starch to the bowl filled with egg white to make egg white paste, and then set aside the fillets covered with egg white paste.

Then cut the garlic into minced garlic, cut the ginger into filaments, cut the dried pepper into sections, and remove the pepper seeds.

The preparations are done, and you can cook!

We only need three or two oils to cook boiled fish, but we need to use these three or two oils twice. First, we pour two-thirds of the oil into a hot pot. When the oil is hot, we add minced garlic, shredded ginger, dried peppers and peppers and stir-fry for a while. //Then we pour the fish heads and bones into the pan and fry them, and then we can add cold water. After the water is boiled, we pour the sliced cucumber strips and soybean sprouts into the pot. Then put the fish fillets into the pot, add appropriate amount of salt and a little chicken essence according to the taste, and when the water boils, sprinkle a pinch of white sesame seeds and put them in a big pot to eat. The next step is crucial. The taste of this boiled fish depends on it. Reheat the washed pot and pour in the oil and pepper oil. When it is 80% hot, add dried Chili and pepper and stir-fry until fragrant. Be careful not to fry for too long until the dried pepper and pepper change color slightly. Then pour the oil directly on the fish noodles and sprinkle with chopped green onion.

6 "Teach you how to cook boiled fish.

Some time ago, boiled fish swept the country. From Jiangnan to Jiangbei, people flocked to catch up with this tide of cooking fish. In fact, there are boiled fish in many parts of the country, such as Guizhou boiled fish, Hubei boiled fish, Lhasa boiled fish and so on. Of course, Chongqing boiled fish is the most famous.

Boiled fish is the flavor of Yubei, Chongqing, which looks primitive and actually works exquisitely-fresh and vigorous live fish are selected to give full play to the efficacy of pepper in keeping out the cold, benefiting qi and nourishing blood. Cooked meat will not become tough at all, and its taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. It steals the limelight with its unique "spicy" characteristics: a lot of peppers are bright and eye-catching, spicy but not dry, hemp but not bitter, and they are delicious at first. After eating one bite, people are salivating and full of praise. You're making me cry:] Here's a brief talk about how to cook fish.

Grass carp 1 (about 1000g) is the main material.

Accessories: egg 1 piece, salad oil 1000- 1500g, soup 1250g, salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g and garlic cloves 7g.

manufacturing process

1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.

2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook over high heat. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Put the bean sprouts at the bottom of the soup basin. After the fish bones are cooked, pick them up and put them in the soup basin.

4. Shake the fish fillet into the pot, pick it up when it is just broken and put it on the fish bone. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on. 5, wash the pot, add salad oil to 70% heat, pour into the soup basin, simmer for a minute or two.

The taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil. Restaurants generally have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. ● Not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, fat head fish, carp and so on. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes.

One of the ways to cook fish.

Preparation before production:

1. Grass carp with scales and fins, 2.5 kg -3.5 kg (chubby fish can also be eaten by people who like fish heads);

2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use);

3. A small bag of mustard tuber ("Yuquan" brand is enough);

4. Peel off two garlic heads and cut off the roots for later use (twice with a knife);

5. A peeled piece of ginger (about 50 mm square);

6. Appropriate amount of pepper and dried pepper (in my experience, you can use the "delicious" brand, about a small bag);

7. A small bowl of salad oil;

Start work:

1. Chop the fish head and divide it into two halves;

2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);

You can dismiss:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;

2. After the pepper becomes discolored, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water;

5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot;

You can fill the washbasin:

1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;

2. Pour a series of fish fillet soup into this basin;

3. Finally, pour half a bowl of pepper and oil on it;

Several points for attention

First, after the fire, never fry peppers, because they are fried in oil, so never use a fire, otherwise it will affect your appetite and be harmful to your health.

Second, the taste of fish is pickled from the front, so we should not consider seasoning from the back as usual, but marinate thoroughly. You can put a little chicken salt and a little more.

The second way to cook fish

Raw materials:

Perch (both perch and perch are translated into perch, try it yourself) or tilapia (tilapia) or catfish (catfish), preferably live fish. Don't use carp, bean sprouts, or your favorite vegetables, such as ginger (a large piece, cut loosely) and garlic (just pat one head, don't cut it).

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

How to cook fish in 1

Materials:

250g fish, green garlic 1 50g, celery heart100g, dried pepper15g, Pixian watercress 40g, clear oil 200g, soy sauce15g, monosodium glutamate1g, ginger slices.

Production method:

1. Fish with thorns (generally speaking, it is best to choose fish without thorns). Cut the fish into 5 cm long and 3 cm wide slices, put them in a bowl, season with soy sauce and cooking wine, and mix well with water and bean powder.

2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and blocks respectively.

3. Heat the oil in the pot, dry peppers and prickly ash, fry until brown (don't fry, take the outstanding flavor as the degree), remove and chop.

4. Add green garlic and celery to the crude oil in the pot, stir-fry until it is broken, and serve.

5, the oil in the pot is hot, put Pixian watercress, stir-fry red, add soup (appropriate amount, too much is light; Too little bean powder is easy to fall off, and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl.

6. Pour the fillets into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.

note:

Doing this dish well is highly technical and difficult. However, as long as two spicy and one hemp (Pixian watercress, dried pepper, pepper) and other auxiliary materials are available and made according to the above methods and essentials, satisfactory results can be obtained.

Home-cooked yellow croaker

Raw materials:

Pseudosciaena crocea 1 slice (about 500g) bamboo shoots 50g pork legs 75g onion 5g ginger 5g.

Monosodium glutamate 1g garlic slices 5g sesame oil 15g Shaoxing wine 25g blended oil 150g soy sauce 15g sugar 5g.

Exercise:

1. Wash the scales, gills and internal organs of yellow croaker, and make a diagonal knife mold on both sides of the fish every 1.5 cm. Slice pork leg.

2. Soak the yellow croaker in soy sauce (5g) to make it salty. Heat a wok with high fire, oil a wok, lower the fire to smoke, add croaker, fry until both sides of the fish are golden, and pour in a colander to drain the oil.

3. Leave the bottom oil (15g) in the pan, stir-fry the onion, ginger and garlic slices, stir-fry the meat slices and bamboo shoots, then add the yellow croaker, add Shaoxing wine, soy sauce (12.5g) and white sugar, and simmer for 300. After boiling, use low fire 10 minutes or so, then bring it back to Wanghuo, and gently remove the yellow croaker from the pot with a colander. Leave marinade in the pot, add monosodium glutamate, pour sesame oil on it, push it evenly, collect thick soup and pour it on the fish.

There are two more points to note:

1. When processing yellow croaker, you don't need to cut open the abdomen, stir the intestines out of your mouth without chopsticks, rinse them and cook them.

2. When frying fish, first heat the pan, use an oily pan, stir and burn until the smoke is clear, that is, more than 80% of the oil is hot, so it is not easy to stick to the pan.

Pork intestines fish

Ingredients: a box of fat sausage (bought in the supermarket, a small box) and a live carp (grass carp ...)

Seasoning materials: cooking wine, pepper, dried red pepper, Pixian hot sauce, onion, ginger, garlic and salad oil.

First, put the onion, ginger, garlic, red pepper, hot sauce and pepper into the hot oil pan in turn, stir-fry for a few times, and you will smell very fragrant. Then add the cut fat sausage (because it won't turn over when washing, just tear it into pieces), add cooking wine, stir fry a few times, and add water to stew for a while. When the sausage is almost cooked, add water, pour the fish fillets directly on the sausage, cover it and continue to stew. This fish is easy to cook, and it will stew for a while.