1, grass carp or snakehead is generally better.
2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.
3. Cut off the shark fin. . . (It's also good to make shark fin after drying ... haha)
4. Cut the fish into sections. . . Cut whatever you want. . .
5. Press the fish segment with one hand and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time. . . If you can't cut it well, buy more fish and practice first:)
6. Take out the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat bones together, you can also ignore this step. . . Hmm. How interesting
7. Put the cut fish horizontally and slice it one by one along the direction from the fish tail to the fish head with a knife. The thickness of each piece is about 5-7mm. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~
8. Take an egg, pour it in with both hands and take out the egg white for later use.
9. Cut the fish bones into sections, put them into a basin together with the fish head, add salt and cooking wine and stir, then add egg white and mix well, and let stand for 20 minutes ~
Wait a minute, hey hey.
10 sauerkraut ...................................... Cui Hua kimchi. . . . A pack of two packs is enough, and you can put more if you like.
1 1, cut sauerkraut and cut into sections.
12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................
13, first put the fish head and bones, and simmer for 5-7 minutes.
14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them.
15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of fragrant shepherd's purse fish will be ready!
The method of tomato fish
Fish, if only one can of tomato sauce is used, it is best not to exceed one and a half kilos. Remove the fish head and bones and cut the fish into large pieces.
Fish heads and bones are fried in lard, and then ginger slices are added to make snow-white soup.
A large tomato, cut into velvet; A potato, cut into small pieces, preferably pressed into mashed potatoes.
Fish fillets are seasoned with cooking wine (slightly more), salt and white pepper. The amount of salt and pepper should be enough. No matter how the fish is cooked, the previous taste is very important, because most of the taste of the fish comes from this process when it is finally cooked.
Heat oil in a clean pot. When the heat reaches 60%, add ginger rice and stir-fry until fragrant, then add tomato paste and potatoes and stir well. Pour in a can of tomato sauce, stir well, and stir-fry over low heat until the sand turns over. (You can also add some seasonings at will, and add whatever you want. )
Then pour in the previous fish skull soup (the fish skull I feed cats and dogs), the right amount of chicken essence, the right amount of salt, the right amount of white pepper and the right amount of sugar and cook for a few minutes. Put the fillets in and slide them. After the fish fillets turn white, sprinkle enough chopped green onion to serve.
Practice of boiled fish
One,
1. Buy herring and cut it into fillets.
2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fish fillets and cook them (until they are 8 ripe), then take them out immediately. Pot, there is no water.
4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and when the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.
Boiled fish eaten in restaurants usually have many bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. If you eat it at home, bean sprouts can be avoided.
6. When the oil just pours, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the utensils for cooking fish must be bigger.
Crucian carp soup:
Ingredients: crucian carp, ham, onion and ginger.
Seasoning: a little salt and alkali cooking wine.
Practice: Wash the crucian carp, dry it, heat it in hot oil, fry the crucian carp money until golden brown, take it out, put it in a casserole, put it on the fire and boil it, add ham, onion, ginger and seasoning and stew for 30 minutes.
Note: Carassius auratus must be fried until slightly burnt, and then cooked, which will make the soup whiter and more delicious.
The practice of douban fish
Bean fish is a home-cooked dish in Sichuan. Cooked with fresh fish and Pixian bean slices.
And become. It is characterized by bright red juice, fresh and tender fish and fragrant and salty watercress.
Slightly spicy, slightly sour and slightly sweet.
Raw materials: fresh live fish.
Material adjustment:
Douban, ginger, garlic, salt, flavoring wine, soy sauce, sugar, chopped green onion, refined essence.
System:
Wash the fresh fish and cut 5 knives on both sides. Put the wok on a high fire and add vegetables.
Heat the oil to 2 1 0℃ and fry the fish until both sides are slightly yellow. Leave a proper amount of oil and put the fish in the pot.
Next, add watercress, ginger and garlic and stir-fry until fragrant. Add broth, salt, seasoning wine, seasoning oil and sugar. distribute
Add the fish, turn over with slow fire 1 0 minute, then cook until the fish is cooked, and then add the fish.
Plates. Thicken the pan with water and flour, add chopped green onion and refined spices, add a little vinegar and mix well, and take out the pan.
Pour it on the fish and serve.