"Qingjiang fish" brand to grow in the waters of the environment is excellent, tender meat, no mud fishy taste, safe to eat by domestic and foreign merchants favored. Then you know how to do Qingjiang fish delicious? Here is my organization on the cooking method of Qingjiang fish, I hope to help you!

How to Cook Qingjiang Fish

How to Steam Qingjiang Fish with Black Bean Sauce

Preparation Materials Main Ingredients: one Qingjiang fish*** about 1.7 pounds***

Supplementary Ingredients: 100g of black beans, 10g of shredded ginger, 2g of tangerine peel, 5g of garlic, 5g of onion < /p>

Seasoning: Ajinomoto Zhenpin oyster sauce 10g, Ajinomoto Delicious Extreme Fresh Soy Sauce 10ml, cooking wine 5ml, salt 2g; sesame oil 2g; starch 5g

Doing process:

1, the Qingjiang fish to remove the viscera, the top knife slices, cut about 1CM thick, flushed and washed, soak up the moisture,

2, into the Ajinomoto Zhenpin oyster sauce, cooking wine, shredded ginger, salt, starch marinade for 10 minutes;

3, marinade at the same time the tempeh knife, peel, cilantro minced, onion cut into pieces;

4, the pot does not put the oil, tempeh dry stir fry on low heat until the moisture is fried dry, smell the tempeh flavor;

5, the pot of oil, add minced garlic sautéed, and then add the peel, onion, tempeh stir-fry;

6, will be marinating the good fish Plate, lay the fried tempeh steamed for 10 minutes, sprinkle green onions, pour hot oil can be.

Qingjiang fish casserole practice

1, meat cut a centimeter or so thick slices. Mix with shredded green onion, ginger, cooking wine, salt and pepper and marinate for 30...60 minutes.

2, put butter in the bottom of the pot and heat.

3, fish onions , ginger and rock sugar anise into the pan and sauté.

4, the fish parsley outside the vegetables, are cut into pieces.

5, plus in addition to fish and parsley outside the vegetables are under the pot stir fry for a minute. Cut the stalks of parsley into inches and cover the vegetables.

6, meat on top of the vegetables. Cover the pot and smother over medium heat for 10-15 minutes.

7. Prepare the ingredients for the sauce. Oyster sauce, sweet noodle sauce, ketchup, honey, soy sauce, chicken juice.

8, oil, sweet noodle sauce, ketchup, honey, soy sauce, chicken juice, according to the corresponding amount of put together, mix well.

9. Simmer for 10 minutes, then spread the sauce evenly on top of the fish. Sprinkle with parsley leaves. Cover and simmer for another 2-3 minutes and serve.

The edible processing method of Qingjiang fish

Take the fish in your hand, if it is a live fish can be sure to take some effort, hard clutching my method is: with scissors in the fish's brain to knock it hard, knock it out, and then I will pack it!

With scissors or a fish scale planer or something like that to scrape off the fish scales, the two sides of the thoroughly scraped clean *** Scrape the direction of the fish scales to scrape *** The gills will be lifted off the fish, with scissors will be the root of the fish gills to cut, pull out the gills *** Large fish, then scissors to cut a little bit, if it is a small carp can be directly yanked out of the gills with the hand *** Starting from the fish *** place, with scissors will be fish belly Starting from the *** of the fish, use the scissors to cut open the belly of the fish, all the way to the chin of the fish that use the index finger to pull out the guts of the fish from the opening of the chin of the fish. The black membrane inside the belly of the fish must be completely rubbed out by hand.

Characteristics of Qingjiang Fish

Specific environment, excellent water quality, suitable climate, growing the famous Qingjiang fish. After the formation of the river rock reservoir area, the quiet and elegant Qingjiang River water is more for the Qingjiang River fish to provide a unique growing conditions. Good mountains out of good water, good water to raise good fish, good fish flavor Meiqi, pollution-free, non-polluting, hormone-free is the biggest feature of the Qingjiang River fish.

"Qingjiang fish" trademark has been reported to the State Administration for Industry and Commerce registration.

Qingjiang City, the reservoir area of the annual production of various types of fish intentionally more than 3,000 tons, the total output in 2000 is expected to reach 8,000 - 10,000 tons, the main varieties are: Qingjiang black catfish, red catfish, spoon-nosed sturgeon*** duckbill sturgeon***, dinggui, Pelteobagrus fulvidraco*** yellow bony fishes***, the river group*** fat tuo***, barbed rake, hybrids, the fish is the most important feature of the fish. *, barbed rake, hybrid sturgeon, black carp, red carp, Mandarin fish, white armor, silverfish, large mouth catfish, crucian carp, chub and green scared, etc.

The silverfish, catfish and white armor is the most valuable.

Qingjiang River River Rocks Reservoir in the breeding of Qingjiang silverfish is a larger silverfish in the family, delicate meat, delicious flavor, rich in protein, fat, carbohydrates, calcium, phosphorus, niacin, vitamins and a variety of nutrients, was known as the industry's King of Freshwater Fish, is a gift, feast service dishes, well-known at home and abroad, in November 2001 in the Ministry of Agriculture, organized by 2001 China International Fair named as a famous brand product. In November 2001, the Ministry of Agriculture organized the 2001 China International Expo as a brand-name products.

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