Bean fish is a home-cooked dish in Sichuan. Cooked with fresh fish and Pixian bean slices.

And become. It is characterized by bright red juice, fresh and tender fish and fragrant and salty watercress.

Slightly spicy, slightly sour and slightly sweet.

Raw materials: fresh live fish.

Material adjustment:

Douban, ginger, garlic, salt, seasoning wine, seasoning oil, sugar, chopped green onion, and refined spices.

System:

Clean the fresh fish and cut 5 knives on both sides. Put the wok on a high fire and add vegetables.

Heat the oil to 2 1 0℃ and fry the fish until both sides are slightly yellow. Leave a proper amount of oil and put the fish in the pot.

Next, add watercress, ginger and garlic and stir-fry until fragrant. Add broth, salt, seasoning wine, seasoning oil and sugar. distribute

Add the fish, turn over with slow fire 1 0 minute, then cook until the fish is cooked, and then add the fish.

Plates. Thicken the pan with water and flour, add chopped green onion and refined spices, add a little vinegar and mix well, and take out the pan.

Pour it on the fish and serve.

The practice of chopping pepper:

Take some coarse red pepper, wash it (be careful not to remove the pedicle when washing), air-dry it for two days, chop it with a knife, then put salt, put salt hard, and mix the salt with the chopped pepper evenly. (Here's another trick. If you don't cook too much at a time and your personal taste is not too heavy, it is recommended not to put it too salty), and then seal it in a jar for more than half a month before opening it.

Chopped pepper fish head practice:

Ingredients: bear fish head (also called chubby fish)

Seasoning: chopped pepper, ginger, shallot, monosodium glutamate, cooking oil.

Exercise:

1, ginger, you can be lazy and slice.

2. Wash the shallots and cut them in half.

3. Wash the bear fish head and put it in a large plate (be careful to find a deeper dish).

4. Sprinkle some shredded or sliced ginger on the fish head.

5. Sprinkle four or five spoonfuls of chopped pepper on the fish head. The amount of chopped pepper is determined according to personal taste. Put less in your mouth and more in your mouth. I don't like putting too much anyway. If it is too dry, you can add a small glass of cold water to the dish.

6. Sprinkle a few fragrant grains and then drop a few drops of cooking oil.

7. Put it in a steamer and steam for ten minutes.

8. Take the pot and sprinkle some shallots.

Practice of roasting eel fish

To cook roasted eel, you need Japanese sake, Japanese soy sauce, preferably Japanese purple ginger. It's actually very simple,

1。 First, make the pigment of roasted eel. Sake is Japanese sake. Japanese soy sauce is boiled in a pot with some white sugar according to the ratio of 1: 1. If you want to remove some fishy smell, you can add a little China cooking wine.

2。 Just spread the juice evenly on the eel slices and sprinkle some pepper. Then put it in a pot and bake it. The temperature should not be too high. Just turn it over a few times and wait until the eel slices become bright.

3。 You can eat it with some Japanese purple ginger.

I know there is cooked eel sauce sold outside, so just spread it on it and bake it. If it's too much trouble, you can also buy it and bake it.

The practice of marinating fish (the whole process diagram)

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.

3. Cut off the shark fin. . . (It's also good to make shark fin after drying ... haha)

4. Cut the fish into sections. . . Cut whatever you want. . .

5. Press the fish segment with one hand and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time. . . If you can't cut it well, buy more fish and practice first:)

6. Take out the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat bones together, you can also ignore this step. . . Hmm. How interesting

7. Put the cut fish horizontally and slice it one by one along the direction from the fish tail to the fish head with a knife. The thickness of each piece is about 5-7mm. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~

8. Take an egg, pour it in with both hands and take out the egg white for later use.

9. Cut the fish bones into sections, put them into a basin together with the fish head, add salt and cooking wine and stir, then add egg white and mix well, and let stand for 20 minutes ~

Wait a minute, hey hey.

10 sauerkraut ...................................... Cui Hua kimchi. . . . A pack of two packs is enough, and you can put more if you like.

1 1, cut sauerkraut and cut into sections.

12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................

13, first put the fish head and bones, and simmer for 5-7 minutes.

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them.

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of fragrant shepherd's purse fish will be ready!

The method of tomato fish

Fish, if only one can of tomato sauce is used, it is best not to exceed one and a half kilos. Remove the fish head and bones and cut the fish into large pieces.

Fish heads and bones are fried in lard, and then ginger slices are added to make snow-white soup.

A large tomato, cut into velvet; A potato, cut into small pieces, preferably pressed into mashed potatoes.

Fish fillets are seasoned with cooking wine (slightly more), salt and white pepper. The amount of salt and pepper should be enough. No matter how the fish is cooked, the previous taste is very important, because most of the taste of the fish comes from this process when it is finally cooked.

Heat oil in a clean pot. When the heat reaches 60%, add ginger rice and stir-fry until fragrant, then add tomato paste and potatoes and stir well. Pour in a can of tomato sauce, stir well, and stir-fry over low heat until the sand turns over. (You can also add some seasonings at will, and add whatever you want. )

Then pour in the previous fish skull soup (the fish skull I feed cats and dogs), the right amount of chicken essence, the right amount of salt, the right amount of white pepper and the right amount of sugar and cook for a few minutes. Put the fillets in and slide them. After the fish fillets turn white, sprinkle enough chopped green onion to serve.

Practice of boiled fish

One,

1. Buy herring and cut it into fillets.

2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fish fillets and cook them (until they are 8 ripe), then take them out immediately. Pot, there is no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and when the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.

Boiled fish eaten in restaurants usually have many bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. If you eat it at home, bean sprouts can be avoided.

6. When the oil just pours, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the utensils for cooking fish must be bigger.

Second,

Ingredients: perch (both perch and perch are translated into perch, try it yourself)

Or tilapia (tilapia)

Or catfish (catfish), preferably live fish, not carp.

project

Ingredients: bean sprouts, or your favorite vegetables.

Seasoning: ginger (a large piece, cut into thin slices), garlic (pat one end lightly, don't cut it), and appropriate amount of onion.

Watercress (or chopped pepper), pepper, dried red pepper, Chili powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.

Additional requirements: raw flour, cooking wine, a little salt and a protein.

Exercise:

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

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, remove them 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 watercress (or chop and stir-fry) and stir-fry with ginger, garlic, onion, pepper, Chili powder and dried red pepper. Add fish head, fish tail and fish steak, turn to high heat and stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water is boiling, keep the fire, put the fish slices in one by one, disperse them 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 another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. All the fish and bean sprouts will be submerged when you pour them into the big pot, so you can check them intuitively. The oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the personal spicy degree), and slowly stir-fry the fragrance of pepper and pepper with low fire. Be careful that the fire is not too big, so as not to blow it up.

5. When the color of pepper changes rapidly, turn off the fire immediately, pour the oil and pepper in the pot into the big pot of fish, and be careful! !

Eat! !

It is worth noting that:

1, don't cook fish with too much water, just put the fillets in, and if it doesn't pass, just do it. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking the 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 destroy the umami taste 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 and pour oil. Domestic materials are good, and hot oil can be poured directly on pepper and pepper.

5. 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 fire directly after eating the fish.