Bean fish is a home-cooked dish in Sichuan. Cooked with fresh fish and Pixian watercress.

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 fish.

Material adjustment:

Douban, ginger, garlic, salt, seasoning wine, seasoning oil, sugar, chopped green onion, refined essence.

System:

Wash the fresh fish and cut 5 knives on both sides. Put the wok on the fire and add the vegetables.

Heat the oil to 2 1 0℃ and fry the fish until both sides are slightly yellow. Leave some 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, then add the fish.

Plates. Thicken the pot with water and flour, add chopped green onion and refined essence, add a little vinegar and mix well. Take off the pot.

Pour it on the fish and you can eat it.

The practice of cutting peppers:

Take some coarse red pepper, wash it (be careful not to remove the pedicle when washing), dry it for two days, chop it with a knife, then put salt, put salt hard, and mix the salt with the chopped pepper evenly. (Here's another trick. If you don't cook too much at a time and your personal taste is not too heavy, it is recommended not to put it too salty), and then seal it in a jar for more than half a month before opening it.

Chopped pepper fish head practice:

Ingredients: bear fish head (also called fat fish head)

Seasoning: chopped pepper, ginger, onion, monosodium glutamate, cooking oil.

Exercise:

1, ginger, slicing can be lazy.

2. Wash the shallots and cut them in half.

3. Wash the bear fish head and put it in a large plate (be careful to find a deeper dish).

4. Sprinkle some shredded or sliced ginger on the fish head.

5. Sprinkle four or five spoonfuls of chopped pepper on the fish head. The amount of chopped pepper depends on personal taste. Put less in your mouth and more in your mouth. I don't like putting too much anyway. If it is too dry, you can add a small glass of cold water to the dish.

6, sprinkle a few grains of fragrance, and then drop a few drops of cooking oil.

7. put it in a steamer and steam for ten minutes.

8. Take the pot and sprinkle some shallots.

Practice of roasting eel fish

To cook roasted eel, you need Japanese sake, Japanese soy sauce, preferably Japanese purple ginger. It's actually very simple,

1。 First, make the pigment for roasted eel. It's sake from Japan. Japanese soy sauce is boiled in a pot with some sugar at the ratio of 1: 1. If you want to get rid of some fishy smell, you can add a little China cooking wine.

2。 Spread the juice evenly on the eel slices and sprinkle some pepper on it. Then put it in a pot and bake it. The temperature should not be too high. Just turn it over a few times until the eel slices are bright.

3。 You can eat it with some Japanese purple ginger.

I know there is eel sauce sold outside. Just spread it on it and bake it. If it's too much trouble, you can also buy it and bake it.

The practice of fish with sauerkraut (illustrated in the whole process)

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.

3. Cut off the shark's 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 fishbone to feel the position of the fishbone and adjust the direction of the knife in time. . . If you can't cut it well, buy more fish and practice first:)

6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. . . Hmm. How interesting

7. Put the sliced fish horizontally and slice them one by one along the direction from the fish tail to the fish head with a knife. The thickness of each piece is about 5-7 mm, so pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~

8. Take an egg, pour your hands and take out the egg white for later use.

9. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir, then add egg white and stir well, and let it stand for 20 minutes ~

Wait a minute, hey hey.

10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, 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 delicious shepherd's purse fish will be ready!

Method for making tomato fish

Fish, preferably no more than a catty and a half, if only one can of tomato sauce is used. Remove the fish head and bones and cut the fish into large pieces.

Fish heads and bones are fried in pigs, and ginger slices are added to make snow-white soup.

A large tomato, cut into velvet; A potato, cut into small particles, 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 taste before is very important, because most of the taste of the fish comes from this process when it is finally cooked.

Add hot oil to a clean pot. When it is 60% hot, add ginger rice and stir-fry until fragrant, then add tomato paste and potatoes and stir-fry evenly. Pour in a can of tomato sauce, stir well, stir-fry over low heat until the sand turns over. (You can also add some seasoning at will, and add whatever you want. )

Then pour in the previous fish skull soup (I fed the fish skull to cats and dogs), appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of sugar and cook for a few minutes. Put the fillets in and slide them. When the fish fillets turn white, sprinkle enough chopped green onion, and you can go out of the pot.

Practice of boiled fish

One,

1. Buy herring and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.

Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

Second,

Ingredients: perch (both perch and perch are translated into perch, try it yourself)

Or tilapia (tilapia)

Or catfish (catfish), preferably live fish, not carp.

project

Ingredients: bean sprouts, or your favorite vegetables.

Seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly, don't cut it), and onion.

Watercress (or chopped pepper), chilli, dried red chilli, chilli powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.

Additional requirements: raw flour, cooking wine, a little salt and one protein.

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !

Eat! !

As a big note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.