Raw materials:
Perch, grass carp and silver carp are all acceptable, preferably live fish. Don't use carp, a catty of bean sprouts, a small bag of pickled mustard tuber and your favorite vegetables, such as cucumber, ginger (a large piece, loosely sliced), garlic (just pat one end lightly without cutting), appropriate amount of onion, petals (or chopped peppers), pepper, dried red pepper and pepper.
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. Fish head, fish tail and fish chops are put in different plates and marinated in the same way.
2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, take them out and put them in a large basin, and add mustard tuber, cucumber strips, etc. 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 chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. 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 individual's 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! !
note:
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.
The taste of fish is pickled from the front, so you can't consider seasoning it again at the back as usual, you should pickle it thoroughly. You can put a little chicken essence.
4, don't stir-fry peppers or something, because it is fried in oil, so don't use fire, otherwise it will affect your appetite and be unhealthy.
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 into the electric hot pot at the beginning and fire directly after eating the fish.
Braised fish 1
Raw materials:
Fish, onion, ginger and garlic, all kinds of seasonings.
Exercise:
1. After the fish is cleaned, leave it for a while and drain.
If you like, you can soak it in water. You can use cooking wine and salt first.
Marinate things for about 15-20 minutes.
2, onion slices, garlic smashed, the whole onion is good.
3. set fire to the pot. Wipe the wok with ginger slices before pouring oil, then pour oil and add a little more oil than cooking. Put the fish down when the oil is hot. Fire is not necessarily the biggest. Fry until the fish skin begins to turn yellow. After frying, turn the fish over and fry the other side.
4. Take out the fish after frying, leave a little oil in the pot, pour out the excess oil, then add pepper to stir fry, then take out the pepper particles, then add onion, ginger, garlic, soy sauce, vinegar, cooking wine, sugar and salt to the pot, then add water, bring the fish back to the pot after boiling, and stew it with medium heat.
This process is the practice of hard-working people. Lazy people can directly add seasoning and water to stew fish without holding the fish out of the pot.
If you like spicy food, you can put a little dried red pepper and pepper granules in the pot, or you can remove the pepper granules and add pepper.
When the soup in the pot is almost boiled, the fish can be cooked.
What should be done is to turn the fish over once when cooking. However, my level of turning fish is really not high, so I seldom turn it when stewing. I just scooped up the soup with a rice spoon in the middle and poured it on the fish several times.
In different places, the practice of braising fish seems to be somewhat different. In my hometown, if you like the taste of fish, you will put some fat pork in the pot and stew it with the fish. Pork oil will be boiled into soup, and then fish will be added, which will make the taste stronger.
The practice of braising fish II
Ingredients: fish, wine, onion, garlic, pepper, lard and seasoning. Exercise:
1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Add cooked lard, wine onion, garlic, pepper and seasoning to stir fry, then add broth to boil and add fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces.
Braised fish practice 3
Raw materials: fish, lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate, onion, ginger and garlic, clear soup, lard, sesame oil, star anise and wet starch.
Production: (1) Wash the fish, draw a diagonal knife, lean pork, cut bamboo shoots into 6 cm long strips, and mince onion and ginger. Slice garlic.
(2) Put peanut oil in the wok, heat it to 80%, fry the fish in the oil until golden brown, and take it out.
(3) Add lard into the wok, heat it to 60%, add star anise, and stir-fry slightly, that is, add fat slices of onion, ginger and garlic. Stir-fried bamboo shoots. Then add soy sauce, cooking wine, clear soup, add fish after boiling, and simmer slowly.
Boil 15 minutes. When one third of the soup is left, thicken it with monosodium glutamate and wet starch. When the juice is thick, pour in sesame oil and put it on a plate.
Features: The fish tastes fresh and salty, and its color is ruddy and shiny.
Braised fish practice 4
Composition:
Fish, wine, onion, garlic, pepper, lard and seasoning.
Exercise:
1, after killing fish, add salt, season, sprinkle with fried powder and soak for about half an hour;
2. Put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.
3. Put oil in a hot pot and saute shallots, garlic slices or minced garlic and ginger slices. , add the right amount of water, and add your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc. ) into juice. Put the fish in and stew for about 10 minutes. Usually, the longer the stew, the more flavors of various condiments will be, but it can't be stewed endlessly. Suitable.
4. After the fish is cooked, release your favorite decorations such as onion and coriander, which can not only enhance the flavor, but also achieve the purpose of decoration.
Tip:
1, the fish should be fried with low fire, and the fish fried with slow fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Please note that flour should be mixed with water before application. Whether fried fish is eaten directly or used for stewing, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Whether fried fish is eaten directly or after braising in soy sauce, it should be fried with low fire until the fish skin is golden yellow before eating.
2. Fish has fishy smell, and fish skin is fragrant and delicious, but the reasons why fish is not delicious and tasteless are as follows:
Before frying fish, you must put salt on the fish and immerse it for about half an hour, which can remove mud and fishy smell. If fried fish is used for braising, it is also salted, but it is also poured with appropriate amount of soy sauce, cooking wine and other favorite condiments, and then coated with fried powder or flour.