Fish in Tomato Sauce

Ingredients:

1 section of chub tail (about 900g), 3 green onions, 2 slices of ginger

Side Ingredients:

(1) 1 tbsp wine, 1 tbsp soy sauce, a pinch of pepper

(2) 2 tbsp tomato paste, 2 tbsp soy sauce, 3 tbsp sugar, 2 tbsp vinegar, 1/2 tsp salt, 1/2 cup water, 1 tbsp cornstarch water, a little cornstarch

How to make it:

Scrub 1 fish tail, cut open the flesh from the belly, remove the big bones, cut the fish body with a diagonal knife, mix with (1) ingredients and 2 slices ginger, 2 green onions (cut into pieces) and marinate for 10 minutes.

2 Fish tail patted with a layer of dry starch, put into the hot oil frying color fishing, put on the plate.

3 Pour out the frying oil, reserve 1 tbsp oil for stir-frying (2) ingredients, and cut 1 green onion into chopped green onion. When the soup thickens, turn off the heat, sprinkle the chopped green onion and pour it over the fish tail.

Attention:

1. When cutting the fish, the knife should be oblique, the knife should be deep, the cut fish hang upside down before sticking the starch, and the fried fish will have a three-dimensional feeling.

2. After sticking the dry powder, it is necessary to stay for a few moments so that the starch is firmly attached before frying will not fall off, before entering the pot to shake off the excess powder, so as not to stick to the bottom of the pot shadow

2.

Lychee chub fish ball

"Lychee chub fish ball" is the tail of the fish to produce and made of the fresh chub tail skin, bones and thorns chopped into a coarse stuffing The dish is also very good if the fried chub balls are topped with lychee flavored gravy. Here to point out in particular, is the dish selected chili pepper is discarded seeds of dried chili pepper, ingenious.

3.

Garlic roasted chub

500 grams of chub, 50 grams of garlic, 500 grams of vegetable oil (consumed 75 grams), pickled chili peppers 3, 5 grams of sugar, vinegar 2 grams of salt 15 grams of red oil 5 grams of ginger 10 grams, 10 grams of green onion 10 grams of soy sauce 10 grams of wine 2 grams of monosodium glutamate 2 grams of broth 200 grams of water soybean flour 5 grams.

(1) Wash and cut the chub into 4 pieces, rubbed with salt code flavor. Pickled chili peppers to remove the seeds and tips.

(2) frying pan on a high flame, the oil burned to seven mature, put the garlic slightly fried yellow out, and then into the fish block slightly fried, out.

(3) 50 grams of oil in the pot, put people garlic, pickled chili peppers, ginger fried flavor, add fish and broth, sugar, soy sauce, cooking wine, change to a small fire until the garlic is cooked, shoveling the fish into the plate, the pot of vinegar, monosodium glutamate, chopped scallions, thickening the water with soybean meal, dripping red oil, pouring on the fish into the body.

This dish is tender and fresh, garlic flavor

4.

The green pepper chub.

Practice: the fresh chub steamed (steamed when the chub's body to cut a lot of mouth, with the usual fish is the same, so that the green pepper in order to penetrate into the fish in all places), and then put on the plate, preferably long, grass green ceramic plate, put the fish standing, the best to set out the curved "S" shape, and then put a good good chili pepper, and then put a good chili pepper, the best to set out the curved "S" shape, and then put a good chili pepper. Place the fish on a plate, preferably a long, grass-green ceramic plate, stand the fish up, preferably in the shape of a curved "S", and pour the finished chili over the fish. Then you will see a plate covered with red and green chili monsters, eating only the fragrance of chili, aroma, hanging three feet!

PS green pepper practice: put fresh (must be fresh oh!) Green pepper, red pepper chopped (one-sixth of the length of the pinkie, one-third can also be) in a frying pan fried, but do not fry for too long, lest the chili pepper fried too old, lost the flavor of the fragrance. In this short few minutes, to put soy sauce

(color, taste with), pepper (that is, Mandarin pepper, a grain of a grain, taste with), monosodium glutamate (seasoning, but do not put too much, eat too much to become a fool), it seems to have to hook starch (in this way there is a viscosity, appetite)

Water-boiled fish practices

Raw material:

Submerged silver chub A or grass carp, black fish can be, preferably live fish, do not use carp, a catty soybean sprouts, a small bag of squash and their favorite vegetables, such as cucumbers, ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onions, moderate, petals (or chopped peppers), peppercorns, dried red chili peppers, paprika, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar a little bit of cooking oil, cornstarch, cooking wine, salt a little, an egg white

Practice:

1, the fish killed and washed, chopped off the head and tail, sliced into fish fillets, and chopped the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. Plate the head and tail and fillets separately and marinate them in the same way.

2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, and at the same time into the squash, cucumber strips, etc., according to personal taste, sprinkle a little salt, and standby.

3, in a clean frying pan with three times the usual frying oil, when the oil is hot, put three tablespoons of bean curd (or chopped peppers) burst incense, add ginger, garlic, green onions, pepper, paprika, chili powder and dry red pepper stir-fry in low heat. After the taste, add the head and tail and fish fillet, turn the heat to high, turn well, add wine and soy sauce, pepper, sugar to moderate, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.

4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.

5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, careful hot!

Note:

1, the amount of water to cook the fish should not be too much, in order to fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fillets will be exposed.

2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.

3, the flavor of the fish is to rely on the front of the marinade, so can not be like the general practice of considering the back can be flavored again, to marinate through. You can put a little chicken essence.

4, must not be peppercorns and other stir-fried paste, because it is by the oil to fry, so do not use high fire, or all are burnt affecting the appetite, but also not conducive to health.

5, fish eaten, you can pour the soup back into the pot, under the tofu or powder with or konjac, etc., is boiled fish hot pot. Or simply at the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line.

Chopped Pepper Fish Head

Raw materials:

Chub fish head 1 (2 pounds), Hunan special chopped peppers appropriate amount, 3 grams of monosodium glutamate (MSG), 10 grams of red oil, 10 grams of ginger, green onion 8 grams, 15 grams of sliced carrots

Practice:

1. will be the head of the fish washed, remove gills, remove the scales from the fish lips right in the middle of the split in half 2. will be the salt, MSG uniformly coated with mixing in the fish head, marinated for 5 minutes, and then the head of the fish, the head of the head of the fish. After marinating for 5 minutes, spread the chopped peppers on the fish head. Put 2-3 slices of ginger and sliced white radish on the bottom of the plate, put the fish head on top, and then rest a moderate amount of chopped ginger on the fish

3. Steam the fish in a pot for 15 minutes, and then sprinkle chopped scallions on the fish head and pour cooked oil on it.

Fish Head Tofu Soup Directions:

Cut tender tofu into cubes, place in a bowl, drain excess water and set aside.

Wash the chub fish head, cut it into two halves and dry it with kitchen paper, otherwise it will be easy to splash oil in a while.

Pour oil into a pan and heat it up. Put the fish head in and fry. When one side is golden brown, turn it over and fry the other side. When both sides are done, transfer to another pan. Heat, pour such as cooking wine and a little vinegar, turn on low heat, cover and smother for a while to remove the fishy smell. But do not heat too long, so as not to dry the pot.

Pour in the appropriate amount of stock (usually do not have stock at home. I was doing the fish at the same time, support another small pot, cooked a chicken thigh. When the fish fried soup is almost cooked, the chicken thighs out, pour hot into the fish pot), onion, ginger and garlic sliced and added, and a small amount of cooking wine and vinegar. Turn on high heat and boil. Turn down the heat, cover, and boil slowly.

Roughly 30 minutes to boil, see the soup into a creamy white, put bamboo shoots, fungus, and hairy mushrooms (after adding fungus and mushrooms, the color of the soup will become darker, if you want to look good, you can not add. But I still like these two things, it tastes delicious), and then add salt (I think it's better to add salt when the fish soup is almost done, so that the fresh flavor of the fish comes out more easily). Turn up the heat to boil, then medium heat for about 5 minutes. If you think the water is a bit low, you can add more water and boil it.

Pour in the wolfberries and drained tofu, and cook over medium heat for 2 to 3 minutes. Sprinkle with chicken broth before serving.

Serve the dish and sprinkle with green onions.