Spring Festival family banquet, fish dishes are indispensable, as the saying goes: every year there is more than enough. Do not learn a few fish methods, the New Year how to show a hand to the family, today I will share with you the home-cooked method of 5 fish, simple and practical, fresh and delicious, take out the hospitality also has a lot of face, there are friends who like to learn it quickly.
Prepare a slaughtered carp, scratch a knife every 2 cm on both sides of the fish body, scratch to the fish bone, do not scratch through mainly for the convenience of flavor, add 2 grams of salt to evenly spread on the fish, and then sprinkle the appropriate amount of flour, and spread the fish body inside and out evenly.
Cut some slices of green onion, ginger slices, and a few garlic flattened together, then grab two star anise, a few green peppercorns, and a few dried chili peppers to set aside.
Prepare a tomato, remove the stems and cut them into small pieces for later.
2. Fry the carp:
Burn the oil in the pot, when the oil temperature rises to 50% hot, hold the fish tail, put the fish head into the frying pan for a while, and then put the whole fish into the oil pan to fry, the whole time medium-low heat, do not turn back and forth to avoid the fish body breaking, one side is fried after turning over and then frying the other side, about 5-6 minutes, fried until golden crisp, fished out to control the oil.
3. Start cooking:
Leave the bottom oil in the pot, add 10 grams of watercress sauce to fry out the red oil, add small ingredients such as onion, ginger, garlic, etc., and then pour in the tomatoes and stir-fry together, stir-fry the ingredients fragrantly, fry out the juice of the tomatoes, so that the soup is more ruddy and delicious, and pour the appropriate amount of water along the edge of the pot.
Add 5 grams of cooking wine, 4 grams of salt, 6 grams of sugar, add the fried carp, add a little soy sauce, oyster sauce 5 grams, cover the pot after the soup is boiled, turn the heat down and simmer for 6 minutes, so that the fish can fully absorb the soup into the flavor.
After 6 minutes, drizzle with a little aged vinegar and sesame sesame oil, simmer for a while, fish out the carp and place it on the plate, and remove the residue from the pot.
Turn on the heat to collect the juice, the soup is thick and viscous, pour evenly on the fish, add parsley, and a braised fish with a crispy outside and a tender braised fish is ready.
Prepare a carp that has been slaughtered, and start to change the knife: authentic sweet and sour fish to change the peony flower knife, the size of the knife must be mastered, every 3cm or so, first cut vertically to the fish bone, the tail of the fish to play the oblique knife, and then push the flat knife upwards, the size of the fillets as much as possible, the number of knives on both sides is equal, so that when fried, the fish fillets can bloom like peony flowers, and the dishes are more flavorful.
After changing the knife, evenly sprinkle salt, pepper, chicken essence, pour cooking wine to remove fishy, apply the fish inside and out, marinate for 15 minutes to give the fish a bottom flavor.
2. Mix crispy paste:
Beat two eggs into the basin with chopsticks to stir, add the right amount of potato starch, potato starch fried out more crisp, the starch and egg liquid stirred well, and then poured vegetable oil can be crispy and fragrant, blended into a can be drawn, and even a continuous starch paste can be.
3. Hanging powder:
After the fish is marinated, squeeze the dry sauce, prepare the appropriate amount of flour and starch, the ratio is 1:1, mix the two evenly, evenly spread on the fish body and the gap, dry powder does not need too much, a thin layer can be, hang up after shaking off the excess dry powder, so that the frying out is more crisp, and it is not easy to de-pulp, the crispy paste is evenly applied to the fish.
4. Start frying:
When the oil is boiled in the pot, when the oil temperature is 50% hot, one hand holds the fish tail, the other hand keeps pouring hot oil on the fish, when the crispy paste is fried into a slight yellow, the fish has been fixed, and then the fish body is immersed in the oil pot, the fish tail is temporarily lifted, and then put into the oil pot after the shape is fixed, and then dipped in the frying pan, the whole small fire will fry the fish thoroughly, fry until the fish swells and becomes larger, and when it is golden brown, it is fished out and plated.
5. Sauté sweet and sour sauce:
Add a little bottom oil to the pot, pour in the minced ginger and stir-fry over low heat to fry the aroma, put in 30 grams of tomato sauce to continue stir-frying, pour into the clear soup or clear soup, the sweet and sour taste of the sweet and sour sauce is more prominent, the ratio of white sugar and white vinegar is 1:1, each 20 grams, and then add a little salt into the flavor, the high heat will collect the sweet and sour juice to the viscous bubbles, and then pour half a spoonful of clear oil to brighten the color, and evenly pour on the carp, a sweet and sour sweet and sweet sweet and sour fish will be ready.
1. Prepare ingredients:
Prepare a carp, has been slaughtered in advance, and several knives are drawn on each side of the fish to facilitate the taste
Cut some ginger shreds, green onion and fish together, add 2 grams of salt, 5 grams of soy sauce, pour a little cooking wine to fishy, spread the sauce evenly on the fish, onion and ginger into the cracks and the belly of the fish, marinate for 10 minutes to give the fish a taste.
Cut into minced ginger and garlic and set aside.
2. Sauce:
Prepare a slice of green pepper and red pepper, cut into small pieces and place in a basin, add a spoonful of garlic chili sauce, a spoonful of soy sauce, a spoonful of oyster sauce, three spoons of steamed fish sauce, put in the right amount of water and stir well, then add a spoonful of minced pepper sauce and mix well again.
In addition, prepare a handful of enoki mushrooms, cut off the roots, break them into small pieces, wash them in clean water, and scatter the enoki mushrooms and place them on the bottom of the plate.
After the fish is marinated, pick off the onion and ginger, squeeze the sauce clean, and place the fish on top of the enoki mushrooms for later.
3. Sauté the sauce:
Heat the oil in the pot, add ginger and garlic to stir-fry the aroma, pour in the prepared sauce and continue to stir-fry, bring the sauce to a boil and add a spoonful of salt and stir well.
Use a small spoon to pour the sauce into the cracks of the fish and the belly of the fish, so that the taste is more even, and the rest is poured on the fish.
4. Start steaming:
After the water in the pot is boiled, put the fish in the steamer and steam on high heat for 8 minutes.
After 8 minutes, the fish is removed and eaten, and a delicious steamed dish of home-cooked fish is ready.
Prepare a grass carp, which has been slaughtered in advance, cleaned, along the back of the back of the fish on both sides of the fish slice down to remove the fish bones, the fish bones and fish bones are cut into segments, the fish meat oblique blade into even slices rinsed with clean water, drained.
Prepare three tomatoes, wash them and cut into small pieces for later.
Prepare an appropriate amount of soybean sprouts, wash and set aside.
Cut into slices of ginger, garlic and green onion and set aside.
2. Marinate the fillets:
Add 2 grams of salt to the pot, 2 grams of pepper, catch well to give the fish the bottom flavor, beat an egg white to continue to grasp evenly to increase the tender taste, when the fish fillet is more sticky, grab a pinch of sweet potato starch and mix well again, lock the moisture in the fish, the stickiness of sweet potato starch is relatively large and not easy to desizing.
3. Cook the bean sprouts:
Boil water in the pot, add a little salt to the bottom taste, put the soybean sprouts into the pot to remove the bean smell, cook for about 2 minutes, after the soybean sprouts are cooked, pour them out and place them on the bottom of the plate.
4. Fry the fish bones:
Burn the oil in the pot, fully slide the pan after pouring out the hot oil to add cool oil, this step is mainly to prevent the fishbone sticking to the pan, pour the fish bones into the pot, turn on low heat and fry for about 3 minutes, fry the fish bones fragrantly, fry until golden brown and pour out for later.
5. Start cooking:
Then burn the oil in the pot, put in the ginger and garlic slices on low heat to fry the aroma, pour the tomatoes into the medium heat and continue to sauté for 2 minutes, pour a little white vinegar along the edge of the pot, fry the tomatoes thoroughly, fry the red juice, so that the dish is more delicious and appetizing, pour the appropriate amount of water along the edge of the pot.
Add 3 grams of salt, 2 grams of chicken essence, 10 grams of soy sauce, 5 grams of oyster sauce to freshen, stir the seasoning, pour in the fried fish bones, simmer for 5 minutes on high heat, so that the nutrients in the fish bones are fully integrated into the soup.
After 5 minutes, remove the tomatoes and fish bones and place them on a plate for later.
Boil the soup in the pot again, turn to low heat, put the fillets into the pot in turn, if the fire is too big, it is easy to cook the fillets, cook for about 1 minute, the fillets are set, whitened immediately after the fish is fished out and placed on the plate, sprinkled with green onions and white sesame seeds, a tender and smooth tomato fish is ready.
Prepare a carp, has been slaughtered in advance, cleaned, first on the fish obliquely marked with a word flower knife, the knife edge should not be too deep to the fish bone, too deep if it is easy to boil.
Then cut into wild pepper rings, pickled pepper rings, and green onion and set aside.
2. Marinate the fish:
Cut some ginger slices and green onion into the basin, pour in the appropriate amount of cooking wine, and knead the green onion and ginger juice with force.
Sprinkle salt on the inside and outside of the fish, spread with onion and ginger juice and cooking wine, spread well, and then marinate for 30 minutes to allow the flavor to fully penetrate into the fish.
3. Sauce:
In a bowl, add 2 grams of salt, 1 gram of chicken essence, a little sugar to freshen, steamed fish soy sauce 10 grams, balsamic vinegar 5 grams, oyster sauce 5 grams to freshen, then pour a little cold boiled water to dilute, stir well and set aside.
4. Start Production:
Boil more water in the pot, turn off the heat after boiling on high heat, put the marinated carp in, boil on a small heat for 8 minutes, the water temperature should be kept at about 90 degrees, do not boil so as not to cook the carp rotten.
After 8 minutes, you can gently penetrate it with chopsticks to indicate that it is cooked, pick out the green onion and ginger, place the carp on the plate, pour the sauce evenly, pour the wild pepper, pickled pepper and green onion and wait for the oil.
Add a spoonful of vegetable oil to the pot, the oil temperature rises to 60% heat, the oil surface smokes a lot of smoke when the pot, pour hot oil on the chili rings and green onions to stimulate the aroma, a fresh and tender overwater fish is ready.