Ingredients
Fish fillets, sauerkraut, green and red peppers, straw mushrooms, ham hock, ginger, garlic, salt, cooking wine, pepper, chicken broth
Method
1.
2. Prepare the other ingredients.
3. In a frying pan, sauté ginger and garlic, pickles, green and red bell peppers, straw mushrooms, and ham sausage.
4. Add cooking wine, add water over the material to boil.
5. When the water boils, add the fish fillets and season with salt and pepper.
6. Wait for the water to boil again when the fish fillets are cooked, if you like, add some chicken seasoning on it.
Question 2: how to cut blackfish into slices After slicing down the fish, from the head of the fish to the direction of the fish tail, starting from the fish tail, the knife will be slanted 45 degrees sliced on
Question 3: how to cut blackfish slices 1. clean blackfish, pay attention to the fish belly black black place white oh, along the fish bone pick out the fish, with a knife along the lines of the fish meat, slanting the fish sliced into a half-centimeter-thick slices, so that there is not so much thorns. This way there will not be so many thorns. (Tips: you can buy fish when you ask the master to help the fish head and fish bones out, as for the fish, or their own home slowly slice, because the master can not be so much time to help you slice yo. 2. blackfish fillets to the plate, plus egg white, salt, starch with hands, garlic cut into garlic rice to be used, dried chili peppers to cut into segments, pickled cabbage, ginger also cut fine to be used. 3. pour the oil into the pot and heat, stir fry ginger, garlic, red pepper, pepper, the fish bone fried, you can put the cold water, such as the big roll, the cut cucumber and soybean sprouts also poured into the pot. 4. evenly into the black fish fillets, add a little salt and monosodium glutamate, sprinkled with white sesame seeds can be served on a large pot. (into the fish fillets, do not need to wait until the water boiling, as long as there is a little bubbling can be, so that the fish fillets will be tender Oh!) 5. This is the most important point! This is the most important point, the fish is not fragrant depends on it. Hot pot, pour oil and chili oil, burned to eighty percent hot, put down the red pepper and pepper popping it, (pay attention to do not burst too long, a little discoloration can be), poured directly on the fish surface, only to hear the "squeak" sound, sprinkle chopped scallions, the aroma of face to face, filled the entire kitchen, floating into the table, you can be on the table.
Question 4: How to cut a good blackfish fillet Slicing knife method, the left hand presses the fish body from the tail, the right hand holds the knife, pull to the left, oblique knife.
Question 5: How to cut blackfish? First pull the cuttlefish fascia on the body, from the right upper foot cut diagonal knife distance to keep at 2 mm (knife into the cuttlefish body four-fifths, do not cut off), and then from the left upper foot cut straight knife (the same cut four-fifths, do not cut off) and the previous diagonal knife intertwined with the mesh knife distance is also 2 millimeters, and then changed into a knife into a small piece of boiling water will be scalded to roll up like a wheat cob, and then some garlic ginger onion into the pot after sautéing cuttlefish stir-fry, pour in the Pre-adjusted to the juice owed (sugar, a little rice vinegar, soy sauce, monosodium glutamate, yellow wine, pepper, water), green, red, yellow pepper pieces turn two thickening, very nice. New Year's Eve festivals in their own home sea can also be done.
Problem six: how to cut the fish into thin slices to seek illustrations to do the blackfish fish slices as an example:
The blackfish will be processed with a cloth to wipe clean the water, placed on the same without a little bit of water on the chopping board (if you still feel slippery on the pad piece of towel operation). With a knife from the tail side of the fish began to cut vertically, feel cut to the bone of the fish, the knife horizontal close to the bone toward the head of the fish cut. After a few centimeters of horizontal cutting, when you feel the knife touches the big spines of the blackfish, then cut the knife along the fins to the front side.
This will be able to cut away the big spines of the blackfish as well, and keep slicing until the head is in front of the fish, and then you can smoothly cut off the whole upper half of the fish.
Then use the same method to cut the other half of the slice, to get two pieces of fish after the head of the fish bones to keep another use.
Go to the skin: take a piece of fish body, skin side down, in one end of the fish cut to the skin, do not cut off, and then, with the left hand tugging on the end of the skin, the right hand to push the knife along the skin horizontal cut, it is very easy to let the skin and the meat of the fish separated.
Slicing fish: use the knife tilted to cut the fish into thin slices, in the case of ensuring that the fish is not broken, the thinner the better, the knife tilted with the chopping board, the smaller the angle, the slicing of the fish is also the wider the slices.
To slice the fish easily and beautifully, you can slice it to one-third of the time, use the fingers of your left hand to press the fish, the tighter the pressure, the easier the slice.
Question 7: pickled fish, which blackfish is how to cut into thin slices of how to cut fish fillets
The first method: buy back the fish should be killed in time to live, washed, cut off the head and tail of the fish, along the vertebrae of the spinal cord flat knife cut open, sliced off the fish skin and fish bones. The fish will be spread horizontally on the cutting board, diagonal knife from top to bottom cut into 3-centimeter-long slices of fish, placed in a container, batter hanging paste to be used.
The second method: to buy a larger fish, break the belly wash, in the fish below the gills open a cut, flat knife will be cut along the main bone of the fish. The cut fish meat in the large thorns pulled out, and then cut into slices. The knife should be at an acute angle to the plate.
The third method: cut the fish into slices there are two ways: 1: if you are a master, then cut the fish fillet is a matter of familiarity. 2: if you are a novice, then the fish into the refrigerator to freeze, and then out of the cooling for a while, multiplied by a hard time to cut, like cutting radish slices, as simple as! P.S.: How to cut the fish fillet is not easy to break?
Cutting fish fillets is not easy to break the trick has two main points.
One is that the knife blade should follow the direction of the fish spikes, and not go against this direction:
The second is that the knife distance should not be too thick, nor too thin, generally about 3 centimeters.
Question 8: How to deal with blackfish, too slippery, fillets are not good fillets, the hotel's method. Hope to point out, thank you with a cloth to wipe again, the fish body mucus wipe clean
Question 9: slippery fried blackfish fillets, how to fry blackfish fillets smooth and not broken Raw materials: about 300 grams of blackfish meat.
Marinade fish fillet ingredients: 1 teaspoon of salt, water starch moderate, 1 tablespoon of oil.
Accessories: 1 carrot sliced, half a red pepper cut into pieces, half a green onion cut into pieces, 2 cloves of garlic minced, 2 slices of ginger minced.
Sauce: 3 drops of sesame oil, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of water starch, salt to taste.
Preparation: 1, black fish meat into fillets, add 1 teaspoon of salt to scratch and pinch until the fillets sticky, and then add water starch in stages, each time add 1 to 2 tablespoons, scratch and pinch until the water starch is absorbed by the fillets all the way, and then continue to add until the black fish fillets are no longer absorbed by the water starch until.
2. Pour 1 tablespoon of cooking oil into the black fish fillets and scratch well, marinate for about 10 minutes, use the time to marinate the fish to cut all the auxiliary ingredients, and put everything in the sauce together to make the sauce.
Steps:
1, frying pan with oil and heat, stir fry ginger and garlic on low heat, then add the fish slices with chopsticks and spread carefully, stir fry until most of the surface of the fish slices become white, and then serve.
2, the original pan into the carrot slices, red pepper pieces and scallions stir fry flavor, pour in the sauce and change to high heat, down into the fish slices and turn evenly can be turned off the fire out of the pot.
Points of operation:
1, the key to make the black fish fillets smooth tender is the treatment of black fish fillets, first add some salt to grasp the black fish fillets to absorb more water, and finally add cooking oil to grasp the water absorbed in the fish fillets in order to seal, which is not only to make the black fish fillets smooth tender key skills, but also to make the pork or beef and other meat ingredients smooth tender key skills.
2, the last addition of cooking oil scratches another advantage, is to let the fish fillets into the pan after the pan is not easy to stick.
3, the fish into the pot is best not to use a spatula stir fry, use chopsticks stir fry is less likely to be broken.
4, the last wrapped in the sauce when the best can be upside down spoon, will not be upside down spoon can be shaken back and forth pan so that the sauce wrapped evenly, as little as possible to use a spatula to turn.
Question 10: How to cut blackfish into slices After slicing the fish down, from the head of the fish to the direction of the fish tail, starting from the tail of the fish, the knife will be slanted 45 degrees sliced on it