Chub 800 grams, 2 tbsp bean flour, salt, 50 grams of green onions, 10 dried red chili peppers, about 30 peppercorns, a piece of ginger, 3 heads of garlic, broth (water can also be) about 2L, 2 tbsp bean curd, 2 tbsp light soy sauce, 1 tbsp sugar, 2 tbsp crispy chili peppers, peppercorns, monosodium glutamate (MSG), appropriate amount.
How to do:
1, the fish cut belly, wash all the adherents in the belly, cut small pieces of soybean flour, salt and mix well with the flavor.
2, preparation 1: the old ginger slices, garlic slices (can also be pressed through) beans, soy sauce, sugar in the same bowl. Preparation 2: dried chili pepper cut into sections, peppercorns in another bowl. Preparation 3: green onion cut into sections.
3, the pot of cooked oil to eight hot, the preparation of ingredients 1 into the pan on low heat and stir fry, stir fry until bright colors, add soup or water (water to drown the fish as appropriate).
4. Bring to a boil and simmer over medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.
5, add oil crispy chili pepper, pepper, MSG onion, mix well to start the pot is complete.
Demolition of braised chub head practice
a, the chub head scales, gills, clean water, with a knife in the lower waist into the knife cleaved into two valves, and then wash with water to clean the blood, put into a pot, add water to submerge the fish head, into the green onion knots, ginger slices of 5 grams each, Shaojiao 25 grams of wine, with a high fire, move to the nest of a small fire for 10 minutes, with a leaky spoon to fish people into the cold water to slightly dip in the surface of the water, with the left hand to support, the fish face down. Fish face down, the right hand will remove the fish bone piece by piece, will remove the bones of the fish head fish face down on the bamboo mat.
Second, wash the vegetable heart, vegetable head cut into olive shape. Frying pan on the fire, scooped into the cooked lard, burned to fifty percent hot, into the heart of blanch, the oil out of the pan, add a small amount of meat and bone broth, salt, monosodium glutamate, burned a few minutes, the heart of the vegetables removed, placed in a soup plate lining the bottom.
Three, frying pan on a high flame, add 75 grams of lard, burned to 50 percent hot, under the onion, ginger sautéed flavor, the fish head meat into, add wine, meat and bone broth, boiled with salt, monosodium glutamate, moved to a small fire braised for 10 minutes, with a high fire to collect the thick marinade, adjusted to taste, put a small amount of pepper, wet starch with greasy, poured 50 grams of lard, poured out of the pot in the heart of the vegetables, plus shredded garlic leaves that is completed.
The key to mastering: ① to use big chub, preferably live fish, the flavor is more delicious. ② remove the bones as much as possible to keep the fish surface is not broken. ③ Cooking with thick fresh soup, chicken soup is better, can make the soup thick and flavorful.
1.
Chub in Tomato Sauce
Ingredients:
1 section of chub tail (about 900g), 3 green onions, 2 slices of ginger
Accessories:
(1) 1 tbsp wine, 1 tbsp soy sauce, a pinch of pepper
(2) 2 tbsp ketchup, 2 tbsp soy sauce, 3 tbsp sugar, 2 tbsp vinegar, 1/2 tsp salt, 1/2 tsp water. teaspoon, 1/2 cup water, 1 tbsp cornstarch water, a pinch of cornstarch
How to make it:
1 Wash the tail, cut open the flesh from the belly, remove the big bones, cut the fish body with a diagonal knife, mix with (1) ingredients, 2 slices of 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.
Note:
1. cut the fish, the knife should be oblique, the knife should be deep, cut the fish upside down hanging before sticking the starch, fried fish to have three-dimensional.
2. stick good dry powder, to stay a moment to make the starch attached firmly and then fried will not fall off, into the pot before the excess powder to shake off, so as not to stick to the bottom of the pot shadow
2.
Lychee chub ball
"Lychee chub ball" is the tail of the fish to produce and become the fresh chub tail skin, bones and thorns chopped into a coarse stuffing The fresh chub tail will be peeled, bone thorns chopped into a coarse filling, add the appropriate amount of fat, hoof grain, starch, egg liquid, monosodium glutamate, clam essence, cooking wine and other seasoning, squeezed into a 2.5 cm sized ball, patted on the starch, dragged the egg liquid, rolled on the chili peppers, hot oil deep-fried into a golden brown, eaten with pepper and salt, chili sauce sauce saucer, shaped as a lychee outside of the burnt, spicy and delicious, if the fried lychee chub fish ball pouring lychee-flavored gravy, it's a great incomparable. 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, ingenuity.
3.
Garlic burn chub
Raw materials chub 500 grams, 50 grams of garlic, 500 grams of vegetable oil (consume 75 grams), pickled chili pepper 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 meal 5 grams.
Practice (1) Wash and cut the chub into 4 pieces and rub salt on them for flavor. Remove the seeds and tips of the pickled chili peppers.
(2) frying pan on a high flame, the oil burned to seven mature, put the garlic slightly fried yellow, and then into the fish pieces 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, green onions, thickening with water soybean meal, dripping red oil, pouring in the fish into the body that is complete.
Features of this dish meat 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, as usual fish is the same, so that the green pepper to penetrate the fish in all places), and then put on a plate, preferably long, grass green ceramic plate, put the fish standing, the best to make a curved "S" shape, and then put a good good chub, the best to make a good chub, and then put a good chub, and then put a good chub. 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 case there is a viscosity, appetite)
Scallion oil fresh chub
Main Ingredients: chub
Seasonings: salt, cooking wine, soy sauce, chicken essence, green onion and ginger, pepper, ginger, scallion, dried chili pepper, coriander leaves, sesame oil
Practice:
1, the chub gutted and washed in the fish body curved herringbone knife;
2, sit in a pot on the fire into the water, open the pot, add salt, soy sauce, chicken essence, cooking wine, pepper, ginger, scallion and cook for a while, put the chub on a small fire to cook 10-15 minutes, remove into the dish sprinkled with salt, green onion and ginger, chili pepper to be used;
3, sit in a pot on the fire into the oil, the oil temperature of 8 into the heat, into the green onion, ginger fried flavor, pick up the onion and ginger, the oil poured into the fish, sprinkled with cilantro leaves can be eaten.
Features: fresh, salty and fragrant.
Tips for every day: when cooking chub, pay attention to the fire, should not fire.
Spicy chub:
800g chub, 2 tbsp bean vermicelli, salt, 50g green onion, 10 dried red chili peppers, 30 peppercorns or so, one piece of ginger, 3 heads of garlic, about 2L of broth (water is also acceptable), 2 tbsp bean curd, 2 tbsp light soy sauce, 1 tbsp sugar, 2 tbsp crispy chili peppers, pepper powder or so, monosodium glutamate (MSG) or so.
How to do:
1, the fish cut belly, wash all the adherents in the belly, cut small pieces of soybean flour, salt and mix well with the flavor.
2, preparation 1: the old ginger slices, garlic slices (can also be pressed through) beans, soy sauce, sugar in the same bowl. Preparation 2: dried chili pepper cut into sections, peppercorns in another bowl. Preparation 3: green onion cut into sections.
3, the pot of cooked oil to eight hot, the preparation of ingredients 1 into the pan on low heat and stir-fry, stir-fry until the bright color after adding soup or water (water to drown the fish as appropriate).
4. Bring to a boil and simmer over medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.
5, add oil crispy chili pepper, pepper, MSG onion, mix well to start the pot is complete.
Chuanxiong dahurica stewed fish head
Raw materials: chuanxiong 6 grams, dahurica 9 grams, chub fish head 200 grams. Practice: fish head clean, add cut into slices of rhizoma rhizoma and dahurica, add the right amount of water, stewed in water.
(Note: The amount of rhizome should not be too much; should not be consumed if there is excessive menstruation or dizziness or headache due to yin deficiency and fire exuberance.)
Effects: sedative and pain relief, dispel wind and blood, men and women head wind pain
Boiled chub:
Chub 800g, 2 tbsp soybean flour, salt, 50g green onion, 10 dried red chili peppers, 30 peppercorns, ginger, 3 heads of garlic, about 2L of broth (water can also be used), 2 tbsp soybean flakes, 2 tbsp light soy sauce, 1 tbsp sugar, 2 tbsp crispy chili peppers, pepper powder. 2 tbsp dark soy sauce, 1 tbsp sugar, 2 tbsp hot pepper flakes, pepper powder, MSG.
How to do:
1, the fish cut belly, wash all the adherents in the belly, cut small pieces of soybean flour, salt and mix well with the flavor.
2, preparation 1: the old ginger slices, garlic slices (can also be pressed through) beans, soy sauce, sugar in the same bowl. Preparation 2: dried chili pepper cut into sections, peppercorns in another bowl. Preparation 3: green onion cut into sections.
3, the pot of cooked oil to eight hot, the preparation of ingredients 1 into the pan on low heat and stir fry, stir fry until bright colors, add soup or water (water to drown the fish as appropriate).
4. Bring to a boil and simmer over medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.
5, add oil crispy chili pepper, pepper, MSG onion, mix well to start the pot is complete.
Demolition of braised chub head practice
a, the chub head scales, gills, clean water, with a knife in the lower waist into the knife cleaved into two valves, and then wash with water to clean the blood, put into the pot, add water to submerge the fish head, into the green onion knots, ginger slices of 5 grams each, Shaojiao 25 grams of wine, with a high fire, move to the nest of a small fire for 10 minutes, a funnel fishing in the cold water to slightly dip a little bit in the surface of the water, with the left hand to support the. Fish face down, the right hand will remove the fish bone piece by piece, will remove the bones of the fish head fish face down on the bamboo mat.
Second, wash the vegetable heart, vegetable head cut into olive shape. Frying pan on the fire, scooped into the cooked lard, burned to fifty percent hot, into the heart of blanch, the oil out of the pan, add a small amount of meat and bone broth, salt, monosodium glutamate, burned a few minutes, the heart of the vegetables removed, placed in a soup plate lining the bottom.
Three, frying pan on a high flame, add 75 grams of lard, burned to 50 percent hot, under the onion, ginger sautéed flavor, the fish head meat into, add wine, meat and bone broth, boiled with salt, monosodium glutamate, moved to a small fire braised for 10 minutes, with a high fire to collect the thick marinade, adjusted to taste, put a small amount of pepper, wet starch with greasy, poured 50 grams of lard, poured out of the pot in the heart of the vegetables, plus shredded garlic leaves that is completed.
The key to mastering: ① to use big chub, preferably live fish, the flavor is more delicious. ② remove the bones to try to keep the fish surface is not broken. ③ Cooking with thick fresh soup, chicken soup is better, can make the soup thick and flavorful.
Chub Boil
Split a chub and clean it, and salted it a little. Wipe the bamboo with a dry cloth, cut into pieces, deep fry, remove and put on the bottom of the pot. The first thing you need to do is to cut up the mushrooms, garlic and scallions, and peel the ginger, flatten it and chop it up. Heat oil in a wok, fry the chub on both sides, then add ginger, green garlic and green onion, sauté, add a little water, and put it in the pot of bean curd bamboo. Add mushrooms, fried chub, seasoned, the original pot on the stove boil hot until chub cooked, then add cooked oil, can be served.
Creamy eggplant fish
Take the chub middle, clean, cut into pieces with a little yellow wine, salt, sugar, monosodium glutamate, dry starch, mix well, in the pan put a little oil, with high heat will be fish pieces of slippery fried a little sheng up. And then the onion shredded, put in a frying pan sautéed flavor, pour a little tomato sauce, and then into the fish, add the right amount of salt, sugar, monosodium glutamate, with a gentle fire until the fish is cooked through, put a small piece of pure cream before the pot, until the cream melted can be served.
Bean chub
Chub gills and intestines, cleaned and cut into long squares, into the hot oil pan fried to yellow white, out of the oil. The pan on the fire, put lard, under the onion ginger and garlic stir incense, and then add the bean paste stir-fry, then put soy sauce, cooking wine, sugar, rice vinegar, and then under the fish, add fresh broth, boil and then turn the fire simmering to the remaining 1/3 of the soup, add monosodium glutamate and wet starch, stir that is complete.
Steamed fish head with pickled bamboo shoots
Split the head of chub into two, pickled bamboo shoots cut into julienne strips; fish head in a pot, smeared with a little black bean sauce, cooking wine, salt, pepper, cornstarch, placed on a flat plate, put on the pickled bamboo shoots, steamed for about 8 minutes, drizzled with soy sauce king, sesame oil, put on the shredded scallions, ginger, red pepper; scallions into the oil pot when the oil burned to 7 or 8% hot, poured over the dishes that is completed.
Chili chub
To be processed whole chub belly scaling and wash into a pot of boiling water for two minutes, and then take out with cool water once drained and standby, the oil is hot chub into the pot, and then put dried chili peppers, wine, soy sauce, sugar, ginger and other condiments simmering for 5 minutes out of the pot. The chubs are very flavorful and melt in your mouth, and all the fish in your mouth is fragrant and slightly spicy, which is very refreshing.
Wine fried fish
Sliced chub into a bowl, put onion and ginger, salt, monosodium glutamate (MSG) marinade for 10 minutes, picking out the onion and ginger, fish fillets one by one patted on the dry starch standby. Eggs into a bowl and stir well, frying pan oil to 40% heat, will drag the egg liquid on the fillets one by one emissions in the pan, fry until the bottom of the fillet hard to turn over, and then fry the other side. After frying, add a little water, monosodium glutamate (MSG), salt, shredded green onion and ginger, sugar, with a small fire to collect the soup, cooking white wine, out of taste when you can plate, wine flavor, salty, fresh and tender aroma.
Remove chub earthy flavor
Chub after a winter of hibernation at the bottom of the river, fish consumption is reduced, the metabolism slows down, so the meat is tender, but also stained with some earthy fishy flavor. To remove the fishy flavor of chub, can be killed in the cut and cleaned, with a little salt flower or flour coated fish body, a few moments after the wash; or contain a mouthful of wine or vinegar, aimed at the body of the fish spray, and then washed. In this way, after cooking the chub can no longer smell the earthy fishy odor.