Point 1: First of all, wash the fish is to pay attention to is never break the bitter gall bladder! Want to stew before the fishy can be in the fish before the pot to rub salt on the fish!

2nd point: fry the skin of the fish with oil, pay attention to the oil is not too hot, otherwise the consequences are the skin of the fish broken, in addition to frying before the fish coated with a little salt or soy sauce or ginger, this I do not say more, the main thing is to prevent the fish skin off, in addition to frying when you want to turn slowly, or what the skin of the fish can not afford to vigorously stir-frying, frying the fish with vinegar to cook a little bit, to go to the fishy

3rd point: the fish is not only the fish, it is also a very good fish, but also a very good fish, it is also a good fish. >3rd point: spices stewed fish when to put more, such as onion, ginger and garlic, and wine, do not underestimate them, less one is not good, and out of the pot before the last put parsley, soup is also the same need.

If you want to drink soup, if you do not have a casserole, you can steam and stew all

Stewed fish: carp (all kinds of fish) a rice 50 grams, dahurian dahurica moderate, ginger moderate, salt, monosodium glutamate moderate.

Rice in the pot with the right amount of water to cook. After the water boils for 10 minutes, fish out the rice. Pour the water (rice soup) into the frying pan. When the soup boils, fish under the pot. Add the above seasoning. Simmer for about half an hour over moderate heat. Note: Do not dry out the water.

This method of stewing fish retains the crisp freshness of the fish only the original flavor, remove fishy. You do not prevent to try!

If you want to drink the soup should pay attention to put some wine instead of part of the vinegar, the same can go fishy, fresh, if the vinegar put too much fresh soup will be covered!

At the same time introduce a few recipes borrowed from others that although not their own experience, but still hope to help you!

One, crucian carp casserole:

Raw materials: river crucian carp 3, 200 grams of yucca slices, boxed tofu 2 boxes, 200 grams of fresh mushrooms. Seasonings: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of pickled red pepper, 15 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine.

Method of production:

(1) yucca slices cut into diamond-shaped, boxed tofu, divided into seven, fresh mushrooms into two, washed, loaded into the casserole to be used.

(2) ginger and garlic slices, green onions, pickled red pepper cut into "horse ears" shape.

(3) river crucian carp scales, gills and viscera, into the frying pan fried until golden brown out.

(4) frying pan on the fire, under the oil heating, put ginger and garlic slices, green onions, pickled red pepper, sautéed. Mixed with white soup, put the river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the foam, pour into the pot, on the stage can be.

Second, bean carp

Features red color, tender meat, taste fresh, slightly sweet and sour.

Raw materials 2 live crucian carp or Mandarin fish 1 (weighing about 600 grams), 30 grams of garlic, 50 grams of green onion, ginger, soy sauce, sugar, vinegar 10 grams, 25 grams of wine, 15 grams of wet starch, 2 grams of fine salt, Pixi County Bean Sauce 40 grams of broth 300 grams of cooked vegetables 500 grams of oil (about 150 grams consumed)

Process

1, will be cleaned fish, in the The fish body on each side of two graver knife (depth close to the fish bone), smeared with shaoxing wine, fine salt slightly marinated.

2, frying pan on a high flame, the oil boiled to 70% hot, under the fish slightly fried. Pan left 75 grams of oil, put Danxian bean paste, ginger, garlic fried until the oil was red, put the fish, broth, moved to a small fire, and then add soy sauce, sugar, fine salt, the fish cooked, served on a plate.

3, the original pot on a high flame, thickened with wet starch, dripping vinegar, sprinkle green onions, poured on the fish is complete. Note: must use fresh crucian carp or Mandarin fish as raw materials. Cooking marinade should be thick, so that the fish stick well marinade and flavor.

Three, egg milk crucian carp soup

Soup raw materials: crucian carp, 5 pepper, egg milk 20 grams, 10 grams of ginger, 10 grams of green onions, salt, chicken broth

production

1) crucian carp disemboweled, clean and ready to use.

②Place the crucian carp in 30% hot oil to remove the fishy flavor of crucian carp.

③Add appropriate amount of water and seasonings, and simmer for 40 minutes on low heat.

④Add a little custard when you start the pot, it can make the soup become white and thick with better taste.

Making P.S Egg milk powder can be bought at the grocery store. If you want to make it more convenient and nutritious, replacing the custard powder with milk is also a good choice.

Four, scallion and crucian carp preserved

[Ingredients] 1 crucian carp (about 400 grams).

[Seasoning] 5 grams each of yellow wine and soy sauce, 0.5 grams of salt, 7 grams of sugar, 0.1 grams of pepper, 1.5 grams of monosodium glutamate. 1 fennel, 1 gram each of sesame oil and ginger juice, 100 grams of green onion, 25 grams of soup, 500 grams of essential oil (25 grams of actual consumption).

[Operating Procedures]

1. the crucian carp washed and decapitated head and tail, batch into the upper and lower two valves, and then chopped into 5 cm square block, into the salt, ginger juice, wine marinade. Onion cut into long sections.

2 oil pan is hot, into the fish fried to the outside of the tender (need to re-fry) fish out.

3. pot to stay in the bottom of the oil, put the green onions sautéed, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper, soup boiled, the fish pieces immersed in the juice, drops of sesame oil, you can be discharged from the pot on the plate.

[Featured Reviews] The scallion aroma is rich and flavorful. Grilled crucian carp with scallions in the sauce is better in taste and texture than the whole fish.

[Essentials tips] need to re-fry, scallions should be stir-fried.

Five, black soybean casserole crucian carp soup

Materials: crucian carp 1, black soybean 2 two, eyebrow beans 2 two, peanuts 2 two, Chen Pi 1 piece

Carp - and the stomach to supplement the deficiency, remove dampness and water.

Cassia beans-contains protein, fat, carbohydrates, vitamin B1, niacin, etc. It can nourish the blood, nourish the deficiency, nourish and regulate the body

Meibou beans-contains protein, nourishes and relieves heat, induces diuresis, and reduces swelling.

Peanuts - rich in protein, fat, carbohydrates, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc., can cure malnutrition, weak spleen and stomach, nourishing and moisturizing.

Peel - can harmonize the medicinal properties of the stomach, ventilation and stomach, phlegm, cough, but also can drive away cold and stagnation.

Practice:

1, black beans, black-eyed peas, peanuts washed, pre-soaked overnight, remove the water spare.

2, crucian carp to remove dirt and scales and wash. Fruit peel soaked soft to remove the pith, standby.

3, pot filled with water, water roll into the crucian carp and other materials, in a slow fire can be boiled for 3 hours.

Tips: If possible, it is best not to add salt, because salt will make the water accumulation.

Six, papaya and lotus seed casserole crucian carp

This soup smells sweet, fragrant and moist, with the heart and lungs, spleen and stomach effects, for the dry season of autumn and winter moisturizing soup, but also for the common diseases of the healing tonic.

Materials: 500-600 grams of papaya (about 1), 20 grams of lotus seeds, 20 grams of black-eyed peas, 1-2 carp (about 500-600 grams).

Papaya is flat and sweet in nature, with the role of clearing the heart and moistening the lungs, stomach and spleen, generally used for women's lactation soup, is the use of immature papaya, and now for the lungs and stomach soup, the use of ripe papaya. Mature papaya is a good color and flavor of the fruit, there is a "Lingnan fruit king" of the name, whether for fruit or soup, in folklore are considered to be moistening the heart and lungs of the best; lotus seed is flat, sweet, astringent, into the heart, spleen, kidney meridian, function of nourishing the heart, beneficial to the kidneys, tonifying the spleen, astringent intestines, the "Compendium of Materia Medica," recorded that it can The Compendium of Materia Medica records that it can "cross the heart and kidneys, thick stomach and intestines, consolidate the essence and strengthen the muscles and bones, replenish the deficiency and loss, and benefit the ears and eyes"; eyebrow beans are flat in nature, sweet in taste, and enter the spleen and kidney meridians to regulate the middle and beneficial to qi, strengthen the spleen and benefit the stomach, and according to Monk Monk, a famous physician of the Tang Dynasty, it can "replenish the five viscera, regulate the middle and help the twelve meridians"; crucian carp is flat in nature, sweet in taste and Into the spleen, stomach, large intestine meridian, function of the spleen, fill the deficiency, "Rihuazi Materia Medica" said it can "warm the gas, fill the deficiency", the combination of all the things, it is clear and moist, beneficial to the lungs, strengthen the spleen, nourish the stomach.

Cooking:

The first crucian carp washed, slaughtered net intestinal organs, with a slow fire slightly fried to slightly yellow; lotus seed core and eyebrow beans together with the wash, soak in water for a few moments; papaya washed and peeled, cut into cubes, and then put together into a pot, add 2500 ml of water (about 10 bowls of water), the first to boil the martial arts, and then change to the fire boiled to 2 hours, adjusted to the amount of salt and a little bit of raw oil can be, this amount can be used for the spleen, stomach, and so on. Sheng oil can be, this amount can be used for 3-4. Papaya, lotus seeds, black-eyed peas, crucian carp can be mixed into the soy sauce for meals.

Seven, tofu crucian carp

With: fresh crucian carp 2 (about 400 grams), 200 grams of canola oil, tofu 1 block, Pixian 100 grams of soybean paste, 50 grams of paprika, pepper powder 10 grams of pepper 5 grams of ginger 20 grams of garlic 10 grams of garlic 20 grams of monosodium glutamate 5 grams of salt, cooking wine, water bean powder moderate.

Methods:

1. Carp scaling killed clean, fish body on both sides of the diagonal section of three knives, wipe a little salt to be used; Pixian bean curd with a knife guillotine fine; ginger washed and cut into fingernail slices; garlic sliced; garlic sapling washed and cut into segments.

2. tofu cut into 6 cm long, 3 cm wide, 1 cm thick rectangle, with boiling water for 5 minutes, move to a micro-fire to be used.

3. 50 grams of oil in a frying pan burned to 60% hot, under the crucian carp on both sides of the frying pan. Wash the frying pan under 150 grams of oil burned to fifty percent heat, under the Pixi County soybean, ginger, garlic, pepper, red pepper powder, south of the red oil flavor, mixed with the soup and then into the fish, tofu, cooking wine, monosodium glutamate, garlic with the taste of burning. Fish with chopsticks out on a large nest plate, the pot under the water soybean meal thickening, and then tofu poured on the fish surface, sprinkle pepper can be on the table.

Features: tender fish, tofu boiling tender and not rotten, spicy and fragrant.

I hope and you cook the fish soup people and you can be happy! Can make soup for their families, loved ones are good people, have soup people are happy people! Because soup is not an easy thing to do, will be patient to do are people with a heart!