Which fish is delicious, and what kind of fish is delicious

Boiled fish is best made with grass carp.

The preparation of boiled fish is as follows:

1. Materials. 700g grass carp, 50g bean sprouts, appropriate amount of lettuce, 20g of astragalus, 10 wolfberries, 1 chives, 1 piece of ginger, 1 egg, 3 teaspoons of starch, 1 teaspoon of pepper, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of chicken essence, 6 dried chili peppers.

Second, the practice. 1.Prepare the ingredients, among which the astragalus and wolfberry are soaked in boiling water for 5 minutes and then filter the residue for later use, the water after soaking is kept for later use, the egg white is taken from the egg, and the dried chili pepper is cut into sections.

2.Remove the bones and flesh of the middle of the fish, cut it into thin slices, rinse it with water repeatedly until the water is clear, then marinate it with salt, pepper and egg white for 10 minutes, add 3 teaspoons of starch to grasp it well and set aside.

3.Put oil in the pot, add shredded ginger and green onion and stir-fry until fragrant, then add the fish bones and stir-fry well, then pour in the water soaked in astragalus, boil and boil for 10 minutes.

4.Add salt and pepper to the soup to taste, then add bean sprouts to cook. Once cooked, remove and place in a bowl lined with lettuce leaves.

5.Turn up the heat, put the marinated fish into the pot one by one, take out the color change and put it on top of the bean sprouts, filter the impurities of the soup and pour it into a bowl.

6.Add oil to another pan and boil until there is a slight smoke, then add the Sichuan pepper and dried chili peppers and stir-fry them a few times, then pour them over the fish fillets with the oil.

Have you gotten the four ways to eat a fish?

If you like it, you must give it a double click.

1. Home-cooked grilled fish.

Ingredients: yellow croaker, salt, sugar, Shao wine, soy sauce, vinegar, pepper, ginger, garlic, green onion, chives, Sichuan pepper, seasoning, cumin, dried chili.

Method:1Ginger slices, green onions cut into large sections, chives minced, fish scaled, washed and drained, can be blotted with kitchen paper.

2.When the pot is hot, put in the oil, the oil must be heated to more than 60%, slightly smoking, and put in the yellow croaker.

3.Fry until you shake the pan, and the fish can move in the pan and turn it over until both sides are golden brown and ready to use.

4.Wash the pot and heat the oil, stir-fry the green onions, ginger, garlic, peppercorns, ingredients, cumin, and a small piece of dried chili pepper.

5.Stir-fry until fragrant, then add the fish.

6.Vinegar, cooking wine, soy sauce, or mixed in a bowl.

7.Add boiling water, bring to a boil over high heat, skim the foam and add salt, sugar and pepper to taste.

8.After boiling, turn to medium heat and simmer, constantly spooning the juice on the fish and turning over.

9.After boiling for 5 minutes, you can turn on the high heat to reduce the juice and remove from the plate.

2. Spicy fish.

Ingredients: grass carp, Sichuan sauerkraut, millet spicy, dried chili, celery, chives, Pixian bean paste, cooking wine, ginger, dried peppercorns, sweet potato starch, salt, monosodium glutamate, sesame.

Method:1Cut the garlic into cubes, slice the ginger, cut the millet spicy into sections (the more the spicy), cut the dried pepper into sections (the more the spicy), a small handful of dried peppercorns, put more if you want to eat pockmarked points, a package of sauerkraut of Sichuan specialties is enough, cut into a piece, cut the celery and chives into sections, and cut the foam with three or four millet spicy and a few garlic cloves.

All of the above are spared.

2.Slice the fish and put it in a bowl and add salt, cooking wine, and Pixian bean paste. There is also an appropriate amount of sweet potato flour (to make the fish more tender), to remove the fishy smell, if you like spicy, you can cut a little millet spicy and put it in to marinate together.

3.Put more oil (vegetable oil) in the pot, boil to 80 degrees, put in the prepared ingredients before and fry until fragrant (one minute is OK), then put in water (the amount of water is according to the amount of fish), boil the water for two minutes after boiling, boil the soup and feed, put in the fish head and cook for one minute. Then put in the remaining fish, cook for a minute, turn the fish and cook for a minute and a half!!

Turn off the heat and put in celery, green onion and monosodium glutamate salt! Pour into a bowl.

4.Cut the millet spicy and garlic into foam and put it in the fish (don't spill it), sprinkle some sesame seeds, put some green onions, put a little oil in the pot and heat it, pour it on top of the millet spicy and garlic foam and green onions, and finish.

Steamed has the delicious taste of steaming, and braised has also braised delicious. It's even delicious for frying and stir-frying.

Boiled fish, because I am from Sichuan, I especially like to eat sauerkraut fish, spicy fish, and the method is also very simple.

Each person has different tastes and has its own advantages.

I once ate a kind of fried fish, the whole body of the fish is fried, very crispy, the fish bones are chewed directly, it is similar to a small yellow croaker, fished out of the oil pan and served directly, the waiter asked the customer on the spot to ask for sweet pulp or hot sauce, very delicious.

Pan-fried small yellow croaker

Ingredients: 5 small yellow croaker, salt, cooking wine, green onion and ginger, white pepper, black peppercorns.

How to make it: 1. Clean the small yellow croaker, drain the water, and spread it in a bowl.

2. Sprinkle with an appropriate amount of fine salt and cooking wine, spread an appropriate amount of green onion and ginger, cover with plastic wrap, and marinate for about 20 minutes.

3. Heat a non-stick frying pan, pour an appropriate amount of oil, and add the marinated small yellow croaker.

4. Sprinkle an appropriate amount of white pepper and black peppercorns when frying, and you can also sprinkle a little fine salt or pepper salt to increase saltiness.

5. Fry the fish on both sides until golden brown, then remove from the pan and put it on a plate, sprinkle with an appropriate amount of chopped green onions, and eat while it is hot.

Braised golden pomfret

Ingredients: 500g golden pomfret, ginger, onion and garlic, appropriate amount of dried chili.

How to make it: 1. Wash the golden pomfret, smear the body with salt, marinate for 15 minutes, and then absorb the water on the surface and in the belly of the fish.

2. Heat the pan, add oil, and fry the fish until the skin is tightened and browned.

3. Heat the pot, put the oil, add the ginger, shallots, garlic and chili peppers, fry until fragrant, add a bowl of water, then add soy sauce, dark soy sauce, sugar, wine, and bring to a boil. Then put the fish in, the sauce is enough to soak half of the fish, after boiling, cover and smolder for 3 minutes, then turn the side, smoldering for 3 minutes, the fish can be seasoned when it is cooked, put the green onion on the plate and eat.

Hello, glad you asked, it depends on what fish you like to eat. Opium fish, braised carp. Hairtail.

Yellow croaker, I prefer to eat braised carp. Because I think it's delicious. You have to see what you like to eat, you can try to make it, I hope it can help you, if you have any questions, you can always ask me for advice, I'm glad about your question.

Crucian carp tofu soup.

Ingredients: 1 crucian carp, 350 grams of tofu, 150 grams of shimeji mushrooms, 15 grams of cooking wine, 3 grams of salt, 5 slices of ginger, 5 sections of green onions, 2 corianders, 3 grams of white pepper, 50 grams of peanut oil, water.

1. First disemboweling the prepared fish to remove the internal organs, scales and gills, then clean it, remove the black membrane in the abdomen, then wipe it dry, and marinate it with salt and cooking wine to remove the fish.

2. Cut the tofu into pieces, pick the white jade mushrooms (real shimeji mushrooms) and soak them in salt water for 15 minutes, then control the water and set aside.

3. Slice the ginger, cut the green onion into white sections, wash and cut off the coriander.

4. Rub the wok with ginger slices in advance to prevent sticking, ** heat the pot and add an appropriate amount of peanut oil, fry the crucian carp until golden on both sides, and add green onion and ginger.

5. Pour in liters of boiling water, then cover the pot and bring to a boil over high heat, then continue to boil on high heat for about 10 minutes until the soup is milky white, then turn to low heat for 30 minutes.

After a few minutes, add tofu and white mushrooms and simmer over medium and low heat for 10-15 minutes.

7. 5 minutes before cooking, add 1 tablespoon of salt and 1 tablespoon of white pepper.

8. Sprinkle coriander as you like after cooking.

Dry-fried small yellow croaker.

Ingredients: 500 grams of small yellow croaker, 25 grams of starch, 100 grams of wheat flour, 2 tablespoons of cooking wine, 2 shallots, 1 slice of ginger, 1 teaspoon of salt, appropriate amount of vegetable oil, a little black pepper.

1. Remove the scales, gills (or fish head) of the small yellow croaker, remove the internal organs and wash them for later use.

2. Take a large bowl, marinate the small yellow croaker with cooking wine, green onions, ginger shreds and salt for about 30 minutes.

3. Take a **, sprinkle it with flour and starch, and put the marinated small yellow croaker on a plate.

4. Evenly wrap the dry flour one by one and set aside, put in the small yellow croaker in the hot oil, and fry it slowly over low heat.

5. After taking it out, let it go for a while, and then put it in the oil pan to fry it again, so that the fish will be more crispy. After it comes out of the pan, you can sprinkle some black pepper to make it taste better.

Braised crucian carp. Ingredients: 1 crucian carp, 5 grams of soy sauce, 5 grams of cooking wine, 5 grams of chives, 3 grams of chicken essence, 5 grams of salt, 3 grams of sugar, 20 grams of vegetable oil, 5 grams of green onions, 3 slices of ginger, 3 cloves of garlic.

1. Heat the wok and pour vegetable oil, add the green onion, ginger and garlic to burst the fragrance, fry the fish until golden brown on both sides, and pour in an appropriate amount of cooking wine, soy sauce and salt.

2. Flush in an appropriate amount of boiling water to level the fish body, turn on the high heat to dry the soup, and sprinkle some white sugar into it if you taste it in Jiangsu and Zhejiang, and sprinkle an appropriate amount of chicken essence and chopped chives before going out of the pot.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.