How to make pickled fish delicious?

Ingredients: pickled fish, ginger, raw flour, garlic sprout.

Exercise 1. First dig out the seasoning in the fish belly and put it aside. Then peel off the scales.

Wipe the pan with ginger first to prevent the pan from sticking when frying fish.

3. Put cooking oil in the pot, turn on a small fire, and slowly fry until yellow. Because fish is preserved, the skin of fish is really difficult to fry. Stir-fry three strips.

None of them are good. The surface is a little burnt. The skin hasn't fallen off yet. Should we improve it and use some raw flour next time?

4. Stir-fry the seasoning with the remaining oil in the pot.

5. Cut the garlic seedlings into sections.

6. Put water in the pot and cook the fish in the pot.

7. add garlic seedlings. Then put them in the pot.

Materials silver carp, liquor, salt, pepper, soy sauce, sugar and tea.

working methods

1. Remove the internal organs, scrape the scales and clean the fish.

2. Cut off the fish head and separate the fish from the middle.

3. Spread a layer of white wine evenly on the inside and outside of the fish, then spread salt and pepper and a little soy sauce. Then marinate in the fresh-keeping layer for two days, during which the fish should be massaged.

4. Put a piece of tin foil in the wok with sugar and tea on it. Then put a steaming curtain and lay the fish flat on it.

5. When the fire burns until the sugar smokes, immediately cover the lid and turn to low heat. Turn off the fire after smoking for three minutes. Don't open the pot until it's cold. Remember to remember that otherwise the room will be full of smoke.

6. Add a little oil to the pot, heat it, fry the fish in the pot and serve.

Ingredients: fish, pepper, shredded ginger, cooking wine, chopped green onion.

working methods

1. Fish with Chinese sauerkraut.

2. Take out the peppers inside and soak them in water for a long time, then cut the ginger and put it on the stomach and surface of the fish, and then put some cooking wine.

3. Steam the fish in a steamer for 20 minutes.

This is the spice dug from the belly of fish for later use.

5. Put the oil in the pot, and put the seasoning dug out from the fish belly into the pot and stir fry.

6. Then pour it on the fish and sprinkle with chopped green onion.

Ingredients: 20 Jin of fish, 6 Liang of salt and a little pepper.

working methods

1. Wash fish

2. Add salt and pepper and stir-fry until fragrant.

Rub it on the fish with fire, I didn't use my hands, it was very hot. I used a small spoon.

4. Then marinate it for one night and dry it outside. It usually takes about 10 day, depending on the size of the fish. If the fish is salty, it can be kept at room temperature. If the fish is not too salty, it should be put in the refrigerator.

Raw material fresh peeled salmon: 4 kg.

Sugar:

4 tablespoons

Salt: 4 tablespoons

Rosemary: 3 tablespoons

Rough freshly ground black pepper: 1 tablespoon

Thyme: 1 spoon

working methods

1, all seasonings are mixed together; Cut the salmon in the middle.

1 kg a code;

2. Roll the big fish pieces with seasoning one by one.

Code into a big glass bowl.