Fish meat is a relatively high nutritional value in meat, it is rich in protein, contains a variety of vitamins and minerals, low nutrition, eat more and do not worry about gaining weight. Winter weather is relatively cold, usually to eat more meat to supplement protein, enhance resistance, pigs, beef and mutton eat more easy to fire, at this time you can eat more fish, especially for children to eat, can improve memory, has a brain effect. In winter, due to the low temperature, the fish in the water will be fatter in order to resist the cold. The following shares 7 different fish, there are different fish practices, learned to make fish no longer monotonous.
There are many types of sea bass, there are freshwater sea bass and sea bass, the common flower perch in the market is seawater fish, delicious taste, less thorns and more meat, can be steamed or braised.
Recommended Directions: Steamed sea bass
Ingredients to prepare: sea bass, green onion, ginger, carrots, steamed fish soy sauce, oil
Operation steps: 1, buy a fresh sea bass, let the stall owner deal with it, scrape the fish's internal organs and fish scales clean, and then from the back of the fish along the fish bone, the upper and lower two pieces of fish meat along the back of the fish to cut open, the purpose of this is to heat evenly.
2, the onion ginger and carrots are changed to fine wire, put the green onion and ginger shredded into the basin, add hot water to soak the onion and ginger flavor, and then put the fish into the onion ginger water to soak, and use the hand to fully massage, so that the fish absorb the taste of the onion and ginger water.
3, put two chopsticks on the plate, put the fish on the chopsticks, you can smear a layer of oil on the fish to lock in the water, so that the fish taste more tender, and then put some pickled fish onion and ginger shreds, and then cover the pot lid, steam for about 10 minutes after the water is boiled, the fish color becomes white, from the scratches on the back to see that there is no blood, the fish meat is basically steamed.
4: Take two chopsticks, transfer the fish to the plate, and throw away the onion and ginger shreds on top.
5, put the carrot shredded and onion ginger shredded on the fish, burn some hot oil on it, pay attention to the oil temperature is a little higher, in order to fry the shallot flavor. Finally, drizzle the steamed fish soy sauce and the steamed fish is ready.
Striped fish are deep-sea fish, with delicious flesh, thin skin and no scales, and the surface of fresh striped fish is very bright, but most of the striped fish are frozen due to the distance of the catch from the coast. Fresh striped fish is steamed and very fresh, but frozen striped fish are suitable for braising or frying directly in oil after thawing.
Recommended Practice: Braised striped fish
Ingredients: 2 fish with fish, 1 green onion, 5 cloves of garlic, 1 piece of ginger, dried red pepper, peppercorns, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 3 spoons of sugar, 4 spoons of vinegar, allspice powder, pepper.
Operation steps: 1, remove the fish head and internal organs with fish, cut into even segments. Then put it on the board and use a knife to draw two strokes on the fish to facilitate the taste.
2: Put the fish with a flower knife into the dish, apply a layer of cooking wine and a small amount of salt on the surface by hand, and rub it with your hands.
3: Cut the ginger into slices, cut the green onion into shallots, and cut the garlic into small pieces and set aside.
4: Prepare a small bowl to mix a fish sauce, add 1 spoonful of cooking wine to the bowl, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of sugar, 4 spoons of vinegar, mix well with water and set aside.
5: Heat the frying pan or wok, heat the oil, then add the striped fish in turn and fry until the surface of the striped fish is crisp and the color turns yellow. Then turn over and fry the other side until golden crispy as well.
6: Put the fried fish into the dish, then leave a small amount of bottom oil in the pan, put the peppercorns and dried peppers into the oil and fry the aroma, the peppers change color, and then pour in the onion, ginger and garlic, stir-fry the aroma.
7: Put the fried fish into the wok, pour the sauce into the bowl, first gently flip the fish, let the fish slightly color, and then add water without fish. Cover the pot and bring to a boil over high heat, then reduce heat and simmer for about 20 minutes. After the fish is stewed, turn on the heat to collect the soup.
8: After the soup is thickened, put the fish on the plate, and then pour the remaining soup in the pot on the fish, and sprinkle the surface with an appropriate amount of chopped coriander.
Grass carp is freshwater fish, most of them are farmed in ponds or lakes, grass carp meat is soft and tender, the general market buy is fresh, although the taste is not as fresh as the sea fish, but the meat is not fishy, grass carp thorns are relatively more, so you must be careful when eating.
Recommended Practice: Boiled grass carp
Ingredients to prepare: grass carp, cabbage, bean sprouts, fungus, coriander, green onion, ginger, garlic, chili pepper, peppercorns, red oil hot pot ingredients, Pixian bean paste, salt, white pepper, tomato sauce, soy sauce, sugar, vinegar, starch
Operation steps: 1, wash the mucus on the surface of about 2 pounds of grass carp, and use kitchen paper to absorb the moisture of the fish.
2. Use a knife to bring the fish body down along the fish bone slices, and then slice down the thorny part of the abdomen. Then start from the tail of the fish and use a diagonal knife to slice the fish down, the more angled the knife is tilted, the thinner the fish meat will be sliced.
3, after the fish slices are good, then chop the fish bones into sections, and then put the fish meat and fish bones together in the bowl, add 2 spoons of cooking wine, 2 spoons of salt, 1 spoon of white pepper, 1 spoon of starch, grasp and mix evenly by hand, let the fish fully absorb the taste of the seasoning, the marinated fish fillets are more flavorful, the taste is more smooth and tender.
4: Blanch the side dishes such as bean sprouts, cabbage, fungus, bean sprouts and other side dishes with boiling water, and then put them into the bottom of the pot for later.
5, pour oil in the wok, put in the onion ginger garlic stir-fry, then put in a hot pot base, 2 spoons of Pixian bean paste, stir-fry evenly, add hot water to boil, then first put the fish head and fish bones into boiling water to boil for 2 minutes, and then in turn down the fish fillets, the fish fillets boiled for two minutes The color will turn white, cook for a long time The taste will be old, pour the cooked fish fillets and soups together into the pot where the vegetables are placed, and then put some minced garlic and chopped dried red peppers and peppercorns on it, and the peppers and peppercorns are dried in a wok in advance to make it more fragrant.
6. Finally, pour hot oil on it, and the spicy aroma of pepper and pepper and the aroma of minced garlic are fried.
7, finally put the coriander on top, the boiled fish is ready.
Mackerel is a marine fish, more common in the northern region, in the Shandong area of Dalian, often used mackerel meat dumplings. Mackerel that is not eaten in coastal cities is generally frozen, and the most famous method of mackerel is canned fish in eggplant sauce, bone crispy meat, delicious rice.
Recommended Directions: Mackerel in eggplant sauce
Ingredients: 6 mackerel, star anise, coriander leaves, cinnamon, green onion, ginger, garlic, 3 tomatoes, 1 bowl of rock sugar, 1 bowl of tomato sauce
Operation steps: 1, first wash the tomatoes, use a knife to cut the cross flowers on the top, put them in a large bowl, and blanch the tomatoes with boiling water for a few minutes.
2: Cut the green onion into shallots, cut the garlic into garlic pieces, slice the ginger and put them all on a plate for later.
3: After washing and offaling the mackerel, marinate it with cooking wine, salt and white pepper to get a fishy taste.
4: After the tomato skin is scalded, the skin becomes soft, tear off the outer skin by hand, cut into small cubes and put it on the plate for later.
5, pour more oil in the pot, after heating, put the marinated mackerel into the oil pan and fry it, after frying, the fish bones will become crispy, and the fish meat is not easy to stew. You can also fry it in less oil.
6: Leave a small amount of oil in the pot, add star anise, fragrant leaves, cinnamon and stir-fry, then add onion, ginger and garlic and stir-fry until it becomes soft and fragrant, pour the diced tomatoes into the pot, fry until the tomatoes become soft, add the tomato sauce, and fry the tomatoes and tomato sauce until they are fused together.
7, add rock sugar, pour in the appropriate amount of white vinegar, soy sauce, oyster sauce, fry the seasoning evenly, add the fried mackerel, gently turn, let the mackerel wrap in tomato juice, add the appropriate amount of water without mackerel, stir-fry evenly so that the fish soaked in the soup, open the heat to open the soup.
8: Pour the mackerel and tomato soup together into a pressure cooker, steam the pressure cooker and simmer for about an hour. After stewing, turn off the heat, let the fish soak in the soup for a day, fully absorb the flavor of the soup, and put the mackerel on the plate when eating.
Blackfish is also a freshwater fish, its surface has a layer of mucus, no scales around it, the flesh tastes similar to grass carp, but it is tenderer than grass carp, and there are few burrs, and the common practice of blackfish is similar to grass carp, which can be stewed with sauce, braised, spicy boiled and so on.
Recommended Practice: Casserole fish cubes
Ingredients: 1 blackfish, parsley, carrot, green pepper, red pepper, onion, ginger, garlic, green onion, cooking wine, soy sauce, oyster sauce, salt, sugar, pepper, beer, balsamic vinegar
Operation steps: 1, buy a fresh black fish from the market, handle it cleanly, remove the gills, offal and fishy line, then cut it into pieces with a knife, put it into a basin, add an appropriate amount of cooking wine, salt, white pepper and marinate it.
2: In the process of marinating the blackfish, prepare the side dishes, cut the green and red peppers into pieces, slice the carrots, remove the leaves of the parsley, and cut into sections for later. Then cut the onion, ginger, garlic and green onion into pieces and set aside.
3: Pour oil in a pan, cook until slightly hot, add the marinated fish segments, fry until the surface of the fish segments turns yellow, do not need to be completely fried.
4: Place in a casserole dish over high heat, heat until slightly hot, pour a small amount of oil, add green onion, ginger and garlic and sauté until fragrant.
5: Place the side dishes such as green and red peppers, parsley, onions and carrot slices into a casserole dish in turn, and all the types of green vegetables are staggered.
6, finally put the fish segments on top of the green vegetables in turn, pay attention to the fish head and tail of the fish, which are resistant to cooking, on the bottom, and the tender part of the fish belly on the top.
7, after all the fish segments are laid out, because the fish and vegetables are not easy to turn, you can find a bowl to mix the sauce, add soy sauce, oyster sauce, sugar, salt, balsamic vinegar, pepper and stir evenly after pouring into the casserole along the edge of the pot, and finally add a can of beer, after adding beer, the soup does not have to go through the fish segment, because after a stew, the greens will produce a lot of soup.
8, cover the casserole lid, simmer for about half an hour, you can get out of the pot, after adding beer, the fish is very tender, the meat is delicious, there is no fishy taste at all, parsley and green pepper, onion and other green vegetables are all integrated into the soup, the soup is very fresh, you can eat rice.
Yellow bone fish is also a kind of freshwater fish, the north is also called Gaga fish, it is small, no scales around the body and mucus, it is delicious meat, meat more thorny, common practices are sauce stewing and braised.
Recommended Recipe: Braised yellow bone fish in sauce
Ingredients: yellow bone fish, soybean paste, sweet noodle sauce, light soy sauce, dark soy sauce, sugar, green onion, ginger and garlic, carrots, coriander
Operation steps: 1, wash the yellow bone fish and put it aside.
2: Heat the oil in a wok, add onion, ginger and garlic to stir-fry the aroma, then add 1 spoonful of soybean paste and 1 spoonful of sweet noodle sauce to stir-fry the aroma.
3: Then add water to a boil, then add 1 spoonful of light soy sauce, a small amount of dark soy sauce, and an appropriate amount of sugar.
4: Stir well and put the yellow bone fish in the pot, bring the soup to a boil on high heat, turn to medium heat and simmer for 20 minutes.
5, after stewing, open the heat to dry the soup, the yellow bone fish is relatively tender, do not turn frequently. Sprinkle with shredded coriander and shredded carrots out of the pan.
Silver carp is also a kind of freshwater fish, the taste is similar to grass carp and blackfish, it is relatively large, people generally like to eat the silver carp head, silver carp head meat is very tender, and the meat is more. A common practice of silver carp head is to chop pepper fish head, fish head stew cake and so on.
Recommended Instructions: Chop the head of the pepper fish
Ingredients: silver carp head, minced pepper, pickled pepper, salt, sugar, white pepper, oyster sauce, steamed fish sauce, cooking wine, green onion, ginger, garlic, oil
Preparation method: 1, chop the fish head from the middle, lay flat on the plate, put ginger slices on the bottom of the dish, add 1 spoonful of cooking wine, 1 spoonful of salt, an appropriate amount of white pepper, massage with your hands to let the fish head absorb, put aside and marinate for more than 10 minutes.
2: Cut some minced garlic and green onion and set aside.
3: Pour oil into the pot, add minced garlic and stir-fry to bring out the aroma, then put half a bowl of minced pepper, appropriate amount of chopped pickled pepper, then add 1 spoonful of oyster sauce, 1 spoonful of steamed fish soy sauce, 1 spoonful of sugar, fry until the pepper becomes soft and the moisture is reduced.
4: Drizzle the sautéed chopped pepper on top of the fish head, then put it in a steamer, boil the water and steam for 15 minutes.
5: Take out the steamed fish head, sprinkle the green onion on top, then burn some hot oil to pour on it, and chop the pepper fish head to make it.