Question 2: How does snakehead cook pickled fish? Raw materials: white sugar, ginger, salt, soy sauce, chicken essence, broth, monosodium glutamate, pepper, pepper, snakehead, eggs, sauerkraut, cooking wine. Practice: The first step is to remove the scales of snakehead, and then cut off the fins and tails with scissors. Cut the fish directly without opening the belly, first cut the head, the fish head needs to be treated, the cheek is cut, and then split from the middle. Then cut the fish body into 7-8 cm sections and dispose of the fish belly. Cut the middle of each fish and cut off the main bone in the middle. There are few black fishbones, so there is no need to pick them. Put the processed fish into a small dish, beat in two egg whites, add salt, cooking wine, sugar, Jiang Mo and a little soy sauce, stir and soak for half an hour. The second step, the so-called sauerkraut is the mustard soaked in salt. Wash sauerkraut and cut into sections; The third step is to add oil to the pot, stir-fry the sauerkraut a few times and add some chicken essence. When the oil is almost absorbed, pour in the stock and boil it. After the soup is boiled, it will foam. First, add the fish bones and fish heads, reduce the fire to about 5-7 minutes, then add the fish fillets, heat for 4-5 minutes, and add monosodium glutamate, pepper, pepper and so on. (Less spicy), then heat for 2 minutes.
Question 3: How does snakehead make fish soup? Deodorization skill 1.
If it's not for the weak, you can put it all in the soup. First, fry both sides of the fish in oil. After the fish is fried, add ginger and cooking wine until fragrant. Add cold water and bring to a boil. Don't turn the fish until the water boils. Cook slowly until the soup turns white, add a little vinegar, and then pour it into the pot to boil.
Fish soup fishy removal skills II
If you use fish fillets to make fish soup, you can fry ginger slices in oil first, add cooking wine and put cold water. You must wait until the water boils before you put the fish in the pot.
Fish soup fishy removal skill 3
In addition, if there is no ginger at home, you can use coriander instead. The method is to fry both sides of the fish until they are slightly yellow, boil them in cold water, add some parsley, and take out the parsley after cooking.
Fish soup deodorization skills 4
Add attachments. For example, Pleurotus eryngii and Pleurotus ostreatus all have the function of enhancing fragrance and refreshing. Pleurotus eryngii has thick meat, crisp texture and light almond flavor.
In addition, if the black fish soup is boiled to make the soup more delicious, there is another detail that cannot be ignored. When cooking, don't pour boiling water into the soup. You must blanch with cold water to remove it, so that the protein in the fish can be fully dissolved and the fish soup will be more fresh and sweet.
The practice of black fish soup:
Ingredients: main ingredients: snakehead and yellow wine, and auxiliary materials: onion, ginger, salt and pepper.
1, scales and viscera of snakehead, after cleaning, sliced into larger fish along fish bones. Then cut into fillets for later use. The method is similar to that of pickled fish, except that you don't need to add starch to marinate fish in advance to cook black fish soup.
2, hot oil in the pot, and then wipe the pot with ginger. Then add fish head, fish bone and fish tail and fry slowly. After forming one side, carefully turn over and fry the other side to avoid bottoming out. 3. Add enough water to the pot, add minced onion and ginger, cover the lid and simmer the soup on low heat. Fish soup takes a long time to cook. Generally, the longer we cook, the whiter the fish soup, the better.
4. Cook until the fish soup turns white, then add the fish fillets, carefully disperse them, and add the right amount of salt to taste.
5. Cook the yellow rice wine and sprinkle some pepper until the fish fillets turn white.
Question 4: How did the snakehead fish cut into thin slices and cut from behind the gills? The blade cuts a fish from front to back on the dorsal fin, then cuts another piece like this, carefully removes the ribs (the knife should be sharp and bright), then removes the remaining dorsal fin bones, and then peels off the fish skin and puts it in water to wash away the blood. Snakehead only has bones such as spine, ribs and dorsal fin, which is easy to pick.
material
Appropriate amount of fish fillet, sauerkraut, green pepper, straw mushroom, ham sausage, ginger slice, garlic, salt, cooking wine, pepper and chicken essence.
working methods
1. Stir the fillets with egg white first.
2. Prepare other ingredients.
3. Stir-fry ginger, garlic, sauerkraut, green pepper, straw mushroom and ham sausage.
4. Add cooking wine and water to cover the material and boil.
5. After the water boils, add fish fillets and season with salt and pepper.
6. Boil the water again and the fish fillets will be cooked. If you like, just add some chicken essence to taste.
Question 5: How to remove the sternum of snakehead when making pickled fish slices? Grass carp or snakehead is generally better. 2. Wash the fish, pay attention to the black membrane in the abdominal cavity, and cut off the shark fin. 3. Separate the fish body from the fish head, and cut the fish head in half. (Not suitable for cutting) 4. Press the fish with one hand, push the other hand close to the upper edge of the fishbone, feel the position of the fishbone, and adjust the direction of the knife in time to separate the fish head from the fish. (If you like to eat the bones together, you can also ignore this step, but this method is not encouraged. 5. Put the cut fish horizontally and cut it one by one with a knife along the direction from the fish tail to the fish head. Each piece is about 5-7 mm thick (it should be big but not small). (Note here! Don't turn in the wrong direction, or the cooked fillets will break. 6. Take an egg, pour it left and right, pour out the egg white and add half a bowl of water to the raw flour and stir for later use. 7. Cut the onion, ginger and garlic into sections for later use. 8. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir a little, then add egg white and raw powder soup and mix well. (It is better to leave it for a while) 9. Pickled vegetables ............... Cui Hua, served with pickled vegetables. . . . A pack of two packs is fine, put more if you like, and cut into slices 10, mountain pepper. Cut the mountain pepper into granules and put it in the cut sauerkraut.
Question 6: How to cut the black fish of pickled fish into pieces? Do you need a special knife? Not necessarily, but it's really labor-saving to use a long knife. First, start with the fish's back (cut a little bit to one side of the fin with a knife), then separate the meat along the fish's bones, and then slice the fish's skin face down with a knife. Don't worry, the fish card should be thin enough.
Question 7: How to cook the black fillets of pickled fish? You should slice the fish and beat an egg white, just the egg white. Add some starch. , mix well. It takes a long time to cook.
Question 8: Chinese pickled fish, in which snakehead is sliced, sliced.
The first method: kill the fish in time after buying it back, wash it clean, cut off the tail of the fish head, cut it open along the spine with a flat knife, and cut off the skin and bones of the fish. Spread the fish horizontally on the chopping block, cut it into 3 cm long fillets from top to bottom with an oblique knife, put it in a container and paste it for later use.
The second method: buy a bigger fish, wash it with a broken belly, make a knife under the gill of the fish, and cut the fish along the main bone with a flat knife. Pull out the big thorn in the cut fish and cut it into pieces. Pay attention to the acute angle between the slicing knife and the chopping board.
The third method: there are two ways to cut fish: 1: If you are a master, then cutting fish slices is a problem that practice makes perfect. 2: If you are a novice, first freeze the fish in the refrigerator, let it dry for a while after it comes out, and then cut it when it is hard, just like cutting radish slices. It's as simple as that! Attachment: How to cut fish fillets so as not to be fragile?
There are two main tips for cutting fish fillets without breaking.
First of all, the blade should cut along the direction of the fishbone, but not in the opposite direction:
Second, the pitch should not be too thick or too thin, generally around 3 mm
Question 9: How to make pickled fish and snakehead delicious? I've made pickled fish, but it's not snakehead. I think it should be the same! Slice the fish first, stir-fry the bones and ginger together, put them in a large bowl of water and boil them into white soup, then add sauerkraut and a little white vinegar, which will taste better. Add some monosodium glutamate and salt to the cut fish and marinate it with a little egg white (very slippery). After the soup in the pot turns white, add monosodium glutamate and a little salt (according to personal taste), pick up bones and sauerkraut, and sprinkle a little pepper in the bowl. That's it! ! Put a little pepper to get rid of the fishy smell! ! I hope you like it! ~