1. 【Practice of saliva fish】
Ingredients: 1 silver carp, 2 tbsp starch, about 1/2 2 fried peanut kernels, 2 tbsp cooked white sesame seeds, 1 small piece of ginger, 1 garlic, 5 chives, 2 tbsp tempeh, 3 tbsp cooking wine, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp of red oil chili pepper, 2 tbsp of pepper oil, salt, MSG, 1 tbsp sesame oil.
1: Wash the fish into slices, mix well with salt and cooking wine for a few minutes, then add water starch and mix well to taste, fry peanut kernels into small pieces, chop tempeh, chopped green onion, garlic and ginger.
2: Heat the oil in a pan until it is 60%, add tempeh, minced ginger and minced garlic and stir-fry until fragrant.
3: Stir in salt, monosodium glutamate, sugar, soy sauce, vinegar, sautéed ginger, garlic tempeh, red chili pepper, pepper oil, sesame oil and fried peanut kernels in a large bowl and mix well into the sauce.
4: Heat the oil on the high heat until it is 40% hot, add the fish fillets and stir-fry.
5: Drain the oil and put it in a bowl.
6: Drizzle with sauce, sprinkle with cooked sesame seeds and chopped green onion.
7: Mix well
2. 【Preparation of boiled fish】
(i)
1. Buy the carp and cut it into fillets.
2. Sizing the fillets (salt, MONOS, shallots, ginger, wine, pepper, or if you like, you can put five-spice powder or any other flavor you prefer)
3. Bring a little water to a boil, add the fillets and blanch them (80% of them will be enough), and immediately remove them. Fill the pot, water do not.
4. Heat a lot (a lot) of oil and add dried red pepper and peppercorns (depending on personal taste), and when the color of the peppers in the oil pot turns slightly black, pour the oil on top of the fish fillets.
5. The boiled fish eaten in restaurants often have a lot of soybean sprouts under the fillet. The fillets are just a layer on top of the sprouts. If you eat it at home, the bean sprouts can be avoided.
6. When the oil is just poured on it, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiling fish must be larger.
(ii)
Bean sprouts, or your favorite vegetable ginger (a large piece, pat pine slices), garlic (one head, a little pat can be, do not have to cut), green onion to taste, watercress (or chopped pepper), peppercorns, dried red pepper, paprika, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil also needed: corn starch, cooking wine, a little salt, a protein
1, kill the fish and wash well, chop off the head and tail, slice into fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, corn starch and a protein and marinate for 15 minutes. Head and tail and fish steaks are plated separately and marinated in the same way)
2: Bring a small pot of water to a boil, wash the bean sprouts, blanch them in boiling water, fish them into a large basin, sprinkle a little salt according to your personal taste, and set aside.
3: Add three times the usual oil in a clean wok, after the oil is hot, add 3 tbsp of watercress (or minced and stir-fry) and sauté until fragrant, add ginger, garlic, green onion, peppercorns, paprika and dried red pepper and sauté over low heat. Add the head and tail and fish chops after the flavor, turn the heat to high, turn well, add cooking wine and soy sauce, pepper, sugar to an appropriate amount, continue to stir-fry for a while, add some hot water, and add salt and MSG to taste (taste the saltiness). When the water boils, keep the heat on high, put the fish fillets in one by one, spread them with chopsticks, and turn off the heat in 3 to 5 minutes. Pour the cooked fish and all the broth into the large basin containing the bean sprouts.
4, take another clean pot, pour in half a kilogram of oil (the specific amount of oil depends on the size of the container prepared, to pour into a large basin, the fish and bean sprouts are all submerged, you can visually measure). When the oil is hot, turn off the heat and let it dry. Then add todo peppercorns and dried peppers (depending on how spicy the individual is) and slowly sauté over low heat to create the aroma of peppercorns and peppers. Pay attention to the fire should not be too big, so as not to stir-fry the paste.
5. When the color of the pepper is about to change, immediately turn off the heat, pour the oil and peppercorns in the pot into the large basin containing the fish, and blanch it carefully!! Eat it!!
concentrate:
1, the amount of boiled fish should not be much, after the fish fillet is put in, it has just been flooded. After cooking and pouring into the basin, some of the fillets will be exposed.
2, before cooking the fish, some of the pepper and pepper are fried first, when cooking, you can fully soak out the red pigment in the pepper, so that the oil color is red and bright.
3, when marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.
4, I think that pepper and pepper are fragrant, so it is better to fry it and then pour oil.
(iii)
Carp, pepper noodles, peppercorns, chili noodles, chili peppers (cut into small pieces about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking knife (quick knife), pot (iron pot), pot (deep pot)
1, wash the fish clean, pay attention to the fish belly inner wall of the black membrane must be clean, and then from the tail slice, the fish cut into two, the fish bone out, from the tail to start the slice, the fish fillet to large and thin as the best.
2: Add the appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets and mix evenly. To freshen, add a little sugar and MSG, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.
3: Wash the washed bean sprouts, put them in boiling water, and set aside.
4, put a lot of oil in the pot (LD looks good pain), after the oil is 90% hot, first put in the marinated fish head, fried and then put into the basin with bean sprouts, and then put the appropriate amount of fish in the oil pot, slide open and fish to the basin containing bean sprouts, until all the fish are slid.
5, put the peppercorns into the pot and fry until 8 ripe, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish meat, and then the kitchen will be filled with the aroma of boiled fish, completed.
(4) The easiest way to boil fish!
1. Clean up the carp and slice them. I didn't cut it thin enough, but it was ok.
2. Fish fillets are salted, flavorful, not salty and not delicious!
3. Make water, boil the fillets until the fillets are cooked, not too old, about three minutes.
4. Use another pot to make oil, a lot of oil, must be able to soak all the fillets to make it.
5. Prepare a large pot with shallots, ginger, garlic, copied bean sprouts, etc.
6. Put the cooked fish fillets in a bowl and finally pour in the chili peppers brought from the restaurant and pour in the hot oil.
3. 【Preparation of fried fish】
Most commonly used ingredients: African crucian carp, garlic, ginger slices, garlic heads. Wash the fish and add two garlic heads to the belly of the fish (garlic heads should be patted open). Heat the oil pan and add a little ginger slices and garlic. After copying the incense, put the washed and arranged fish into the pot. Pay attention to the oil is not too little, the fish must be strong after the pot after the fire. The fish skin is golden brown, and then the fragrance wafts out. At this time, put the fish on the side of the pot, you can see that there is still a little oil at the bottom of the pot, pour the stem of the washed and cut garlic into the pot and fry it a few times, then put the fish and garlic together, add salt, monosodium glutamate, pat a few garlic heads, add a little soy sauce and stir-fry a few times and then add water to cook (be careful not to add too much water, the fire does not have to be too strong). When the soup is thick, add a little garlic tail. Stir-fry lightly before starting.
4. 【Preparation of sea steamed fish】
Fresh fish, 1 piece, ginger slices 25 grams of shiitake mushrooms 25 grams, rice wine 15 grams, sugar, salt, monosodium glutamate, bamboo shoot slices, cooked ham slices, sesame oil to taste, a little pepper (1) scrape the fish scales off the gills, take it and wash it internally; (2) put the fish into the field plate and put onions, ginger slices, shiitake mushrooms, bamboo shoot slices, ham slices, and then add yellow wine, sugar, refined salt, monosodium glutamate, pepper, mix and put on the cinnamon fish and basket it for about 15 minutes, after leaving the cage, drizzle with sesame oil
5. 【Method of snowfish】
First Practice: Peel the snowfish and cut into small pieces, mix with salt, white pepper and lemon. Brush the fish cubes with butter, put them in the oven and bake at 180 degrees Celsius for 20 minutes, remove and bake over open heat until golden brown. Features: Snowfish is a deep-sea fish, high nutritional value, and the taste is tender, thornless, butter fresh and fragrant.
The second method: 1, buy a large piece of silver snow fish from the supermarket, wash and set aside. 2: Peel and stab the fish and cut into large pieces of one inch square. Pour out the oozing juice. Add an egg and a pinch of starch. According to my own taste, I add a variety of spices, I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, allow 5-10 minutes for the fish to fully flavor and fry. 4, I generally use olive oil to fry, the color is more beautiful. The fried fish is tender on the outside and melts in the mouth. You can also dip it in salt and pepper or other condiments you like. Try it, when the fish is eaten in your mouth, you will definitely sigh happily!
The third method: 1, raw materials: silver snow fish meat, yam, green and red pepper, green onion, ginger slices; 2, seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, salt, clear soup, corn starch; Method: 1. Peel the yam into small pieces, snow fish cut into small grains, green and red pepper cut into small grains. 2. Put oil in the pot to heat, under the onion, ginger stir-fry incense, and then put in snowfish, yam, green, red pepper, seasoning with the same stir-fry until cooked, hook can be out of the pot; 4, features: white color, light and refreshing, has the effect of tonifying the spleen and stomach, benefiting the lungs and kidneys.
6. 【Preparation of sweet and sour fish】
Species of fish can be carp, grass carp, blackfish and so on.
Sweet and sour fish is very particular about knife skills, family sweet and sour fish only need to hit the deep knife, more knives can be, do not have to pay too much attention to knife work.
The knifed fish is seasoned with cooking wine and household spices (salt, monosodium glutamate, peppercorns), then washed and rinsed, the fish still retains its original taste, drains the water, puts it in a frying pan and frys it until it is crisp.
The amount of oil used is relatively large, otherwise the fish is easy to fry and fall apart. Then pour the fried fish with tomato sauce and white vinegar, a small amount of salt with sugar, and a sauce.
A fragrant, bright red sweet and sour fish is on the table. The taste of sweet and sour fish is characterized by sweet and sour, light fish flavor, strong hook juice flavor, and no longer has the original taste of fish.
7. 【Preparation of braised fish】
In general, there are more varieties of fish that can be used for braised braised, such as carp, grass carp, crucian carp, tilapia and so on.
The one who slaughtered the clean fish with a flower knife.
The knife method of braised fish is vertical cutting, and the fish is in a lump shape. Fry it in a frying pan first, the right amount of oil does not have to be too much.
Then season the broth (chicken bone broth or pork rib soup) into the pot and add soy sauce.
When the water temperature rises in the pot, add a small amount of vinegar (vinegar is very important and essential.) It not only plays a role in softening the fish bone, but also has the effect of removing fishiness).
The burning time is generally about five minutes. After cooking, only part of the juice has been concentrated in the broth in the pot, and the color is dark red, because there is a stewing process, so the braised fish is more flavorful and flavorful.
The flavor of braised fish is characterized by tenderness, softness and strong flavor, suitable for any group of people.
8. 【Preparation of sauerkraut fish】
A famous dish in Sichuan cuisine. It is served with soup, and "boiled fish" is somewhat similar to it. General fish species use frogs, grass carp, fat heads, etc.
The fish is washed and boneless, sliced, then mixed with salt and MSG and then sizing with cornstarch. Then wash the sauerkraut. (Note: Sauerkraut is sold in large supermarkets).
Put a small amount of oil in the pan, fry the ginger and garlic, then sauté the sauerkraut and add the broth. Cook the sauerkraut for two minutes, adjust the flavor, then put the fish in the pot and cook it in two minutes.
Friends who like to eat Sichuan cuisine can also put some pepper into it.
9. 【Preparation of pepper fish fillets】
Ingredients: fish body meat (blue fish, grass carp, carp, cai fish), enoki mushroom (green shoot slices) to taste, dried peppercorns, peppercorns
1, Marinated fish fillets: the fish body, cut into thin slices, add salt, soy sauce, chicken essence, starch and an egg mix well, marinate for 15-30 minutes.
2, make the base ingredients: blanch the mushrooms (green shoot slices), take out and put them in the soup bowl (large basin of fish).
3, blanch fish fillet: put in the middle of the broth, add salt, ginger shredded, chicken essence to taste. When the soup is boiling, add the marinated fillets. Nine ripe soups are placed in a soup bowl filled with mushrooms (green shoot slices).
4, make flavor ingredients: put oil into the pot, slightly hot on the dried pepper, stir-fry a few times (can not drag, otherwise the dried pepper becomes black, the color is not good), and then add peppercorns, the same stir-fry a few times (can not drag, otherwise the pepper is easy to become bitter, poor taste).
5. Stir-fry: Pour the seasonings onto the fillets. Serve at the table.
Features: The fish is tender, melts in the mouth, and is fragrant and spicy!
10、 【Preparation of shallot oil fish】
A sea bass, about one pound or more, washed and peeled; ginger peeled, cut into several slices; green onion, finely chopped, half a small dish; soy sauce, rice wine, vinegar, dark soy sauce, salt, monosodium glutamate
The second step, steaming first in parallel on the sea bass into a few knives, not too deep, turn over also cut the rice wine, salt, MSG evenly smeared on the fish, in the fish body opening into the ginger let lie flat on the plate and put the pot steaming, the water in the pot should not be too much, about 20-30 minutes
The third step, refueling; the fish eye is almost steamed when it protrudes. At this time, the pot will be some juice, pour some, sprinkle onion, add the right amount of soy sauce, vinegar to pour out the remaining water in the pot, heat the oil, oil and gas rise, pour the oil evenly on the fish.
11、 [To prepare sweet and sour crispy fish]
Fresh fish 1000 g, vegetable oil 70 g, soy sauce 45 ml, cooking wine 20 ml, vinegar 50 ml, pepper 2.5 g, salt 6 g, monosodium glutamate 2 g, sugar 100 g, green onion 10 g, ginger rice 5 g, garlic puree 15 g, starch 15 g.
1. Descale the fish, gills, clean the chamber, beat the two sides into a peony flower knife, marinate with green onion, ginger (crushed), salt, cooking wine, pepper and then pick the green onion and ginger, and pat it with water starch.
2. When the oil is 70% hot, fry the fish in the pan and take it out. When the oil is 80% hot, re-fry the fish until crispy and serve.
3. Leave the bottom oil in the pot, add green onion, ginger, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, when the juice is opened, rinse into the boiling oil, and pour the juice on the fish.
Features: golden red, crisp on the outside and tender on the inside, sweet and sour and salty.
12. 【Method of chopping pepper fish head】
Fresh fat fish head (also known as male fish, big head fish) fish head A special tip: the fish head must be fresh, and should not be placed in the refrigerator for a long time. Delicately chopped chili peppers, ginger, monosodium glutamate (or chicken essence), cooking oil, steamed fish soy sauce, soy sauce
1: Cut the fish head open, wash it off the cheeks, drain and put it on the plate.
2: Spread the delicately chopped chili peppers evenly on the surface of the fish head (depending on the taste).
3: Add diced ginger, salt (a small amount, because there is a lot of salt in the minced pepper), monosodium glutamate, steamed fish soy sauce, cooking oil and a small amount of water.
4: Put the fish tray into a cold steamer (avoid high pressure and hot pot), heat it, steam for 8-10 minutes.
5: Stir in a pot, drizzle with a tablespoon of soy sauce and garnish with chives.
13. 【Preparation of hot pot fish】
1 fresh grass carp (about 1500 grams) or silver carp (2000 grams), hot pot base 300 grams, Pixian watercress 200 grams, pickled chili pepper 250 grams, pickled ginger 150 grams, dried chili knot 15 grams, tempeh minced 35 grams, ginger 30 grams, pickled sauerkraut 100 grams, peppercorns 4 grams, garlic slices 30 grams, green onion knots 100 grams, crispy soybeans 40 grams, chicken essence 20 grams, monosodium glutamate 15 grams, white wine 25 grams, salt to taste, sugar 8 grams, cooking wine 100 grams (or half a bottle of beer), dried fine bean powder 60 grams, Salad oil 800 g.
1, after the fish slaughter, clean, remove two pieces of clean meat, remove the abdominal spines, use the oblique knife method to cut into tile-shaped large pieces of about 2 cm thick; fish bones are cut into large pieces, fish heads are split into 4-6 pieces, add a little salt, white wine code flavor for a few minutes, rinse the blood stained mucus on the fish blocks with water, and then stick evenly dried fine bean flour. Cut the pickled sauerkraut into thin slices and the green onion into 6 cm segments.
2, the pot on the high heat, pour oil to 60% heat, first under the garlic slices, peppercorns stir-fry, and then under pixian watercress, pickled pepper, pickled ginger, tempeh mushrooms, ginger stir-fried incense, and then put the fish bones, fish fillets into the pot respectively; when the surface of the fish fillet solidifies and formed, quickly add 1500 grams of water, and then add cooking wine, hot pot base, dried pepper festival, chicken essence, monosodium glutamate, salt, sugar, green onion knots and other spices, pour into the hot pot pot, and finally sprinkle the oil crispy soybeans to the table. The fish is dipped in a dish of dry oil. The dry oil dish is made with dried chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, spring onion, chopped coriander, and hot pot soup.
Red silver carp, tomatoes, sweet potato powder, salt, soy sauce, sesame oil
1, preliminary work: red silver carp cut section (preferably 3 cm wide, 7 cm long, do not cut too short, otherwise the fish bones are thin and long) washed, placed in a bowl with soy sauce marinated in flavor. Soak for at least half an hour, turning it over several times to bring the fish into full contact with the soy sauce.
2: When cooking: Wash and cut the tomatoes into cubes.
3: Put a little oil first, add a little salt to the tomatoes and stir-fry. Then add water and wait for it to bring to a boil. (Some people think that red silver carp is fishy, you can add ginger slices.) ）
4, when waiting for water, put some sweet potato powder in the bowl, add a little water, so that it melts, into a paste. Make the fish cubes fully contaminated with sweet potato flour. (Sweet potato powder is very easy to melt, so be sure to add water little by little, and don't add a lot of water at once.) ）
5: After the water boils, put the fish into the pot piece by piece, turn it over, and add a little salt as needed. After up to 3 minutes, it can be filled.
6: Add a little sesame oil for a more delicious taste.
13. 【Preparation of chai fish】
200 grams of fresh fish, 75 grams of shiitake mushrooms, 50 grams of winter shoots, 25 grams of cooked ham, appropriate amount of green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, 25 grams of cooking wine, 25 grams of chicken fat, 50 grams of water starch, a little pepper, salt, monosodium glutamate, chicken broth, green onion and ginger juice.
1. Cut the fish into 3 cm long coarse strips, add cooking wine, onion and ginger juice, salt and MSG to marinate;
2. Shiitake mushrooms, winter shoots, ham and ginger are finely shredded;
3. Tie ginger shreds, ham shreds, mushroom shreds and fish shreds together with garlic leaves and divide them into 24 bundles;
4. Use a knife to cut the two ends, neatly line them into a bowl, add chicken soup, salt, monosodium glutamate, onion and ginger juice, lard, cooking wine, pepper on the basket drawer steamed, yard neatly, the fish head, fish tail blanched with water, reset;
5. The main ingredient of the steamed fish is filtered, poured into the pot and boiled, the water starch is hooked, and the famous oil is poured on the fish meat.
Features: tender and delicate, delicious taste Cuisine: Hunan cuisine
14. 【Preparation of squirrel cinnamon fish】
Cinnamon Fish 200 g Cooking Wine 2 g Pine Nuts 10 g Pepper A little tomato paste 10 g Vegetable oil 500 g Wet starch 40 g (50 g actual consumption) Salt Appropriate amount Vinegar 15 g
1． Remove the scales, gills, fins and internal organs of the cinnamon fish, remove the leather coat on the head, wash it, cut off the head of the fish, spread it out, and pat it flat. Use a knife to cut off the fish bones on the back of the fish (do not cut the belly of the fish), leaving about 1 rain of backbones at the tail. After the osmanthus fish is deboned, the skin is spread downwards, and the knife is cut into a flower knife with a diagonal knife, the knife is 4/5 deeper than the meat, do not cut the skin of the fish, make a hole in the tail, and pull the tail out of the knife mouth.
2． Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and spread well.
3． Heat the wok, heat it and pour in vegetable oil, heat the oil to 70%, dip the cinnamon fish in a little starch, fry it in the frying pan for a few minutes, then dip the fish head in starch, put it in the oil pan and fry it, fry it until it is golden brown, put the side of the flower knife up in the fish dish, and load the fish head.
4． Place the pine nuts in a pan of oil, remove them when cooked, and place them in a small bowl. 5． Leave a little oil in the wok, put in a little clear soup, add salt, sugar, tomato sauce, vinegar, boil, use wet starch to outline, add hot oil and push well, pour on the fish, sprinkle pine nuts.
15. 【Preparation of beer fish】
Live fish (tender meat is preferred) accessories: green and red pepper, tomatoes, salt, cooking wine, peanut oil, beer, soy sauce, dark soy sauce, oyster sauce, green onion and ginger, chicken essence, monosodium glutamate
1, wash the fish to remove the five organs, tomatoes, green and red peppers washed and cut into pieces;
2, sit in the pot and light the fire, pour the oil and oil to heat, then put in the fish and fry it;
3: Sit in the pot again, light the heat, pour the oil, add the fried fish, add the shallots, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt, chicken broth and simmer for 5 minutes, add tomatoes and sesame oil after opening the pot.
16. 【Preparation of Mandarin duck fish jujube】
Net fish meat 200 g. Ingredients: rape leaves 150 g. 10 grams of cooking wine, 1 gram of refined salt, 3 egg whites, 20 grams of dried corn flour, a little flour, a little red yeast powder, 500 grams of peanut oil (about 30 grams).
1. Cut the net fish into 3-minute thick slices, cut into rectangular strips that are 1 inch long and 3 minutes wide, put them in a bowl, add cooking wine and a little salt, and marinate for about 5 minutes. Wash the rape leaves with water and cut into thin strips.
2. Put the egg whites into the dish, use chopsticks to pull out, make a snow-white foam, then add corn flour, mix well into Koryo powder, put in two bowls, one of the bowls add red yeast powder, mix well to turn red.
3. Sit in a sauté pan, pour 250 grams of peanut oil, heat to 70%, add shredded rapeseed, fry until dark red, remove the control oil, sprinkle in a round dish.
4. Sit in a sauté pot, inject 500 grams of peanut oil, burn until it is 40% hot, dip the fish strips into a layer of flour first, and then divide into two parts: one is wrapped in a sauté pan and fried in warm oil, and the net oil is controlled; the other fish strips are wrapped in the Korean paste containing red yeast powder and fried in warm oil, fish out the control net oil, and divide the red and white fish strips on both sides of the rape pine on the disc, that is, the shape of mandarin duck fish dates.