Yellow horned fish practice, horned fish practice all tips

Yellow horn fish is also yellow bone fish, and there are other names. Ingredients Two yellow hornfish, a little shredded green onion soy sauce Garlic soy sauce, red pepper grains, cornstarch, oil, raw soy sauce, salt Appropriate amount Method Yellow horned fish buy it back and deal with it clean, wash and drain the water, use a knife to mix the garlic (gong) and others into soy sauce and pour it on the fish, open the hot water and steam it for five ---or six minutes in the water You can put it on the sprinkle with shredded green onions, and heat a little oil to pour it on and eat

Ingredients: 2 yellow hornfish, a little shredded green onion.

Soy sauce Garlic sauce, red pepper grains, cornstarch, oil, dark soy sauce, and salt.

Method Yellow horned fish buy back and deal with it clean, wash and drain the water, use a knife to mix the garlic (gong) rotten with others into soy sauce and pour it on the fish, open the hot water and steam it for five ---or six minutes, then you can put it and sprinkle it with shredded green onions, and heat it with a little oil and pour it on to eat

Preparation of diced capers.

1.Cut the capers into small pieces, cut the millet into small pieces, crush the garlic, and shred the ginger.

2.Cut the grass carp into cubes, marinate with salt for an hour, and fry it in a pan.

3.Fry the diced fish until crispy.

4.Put oil in a wok, add garlic and chopped peppers, stir-fry until fragrant, and add capers.

5.Then add the ginger, edamame and diced fish, put some water and cook a little.

6.Add light soy sauce and cooking wine out of the pan.

The big yellow croaker sauce is the most delicious, with the addition of chili peppers, which can enhance the flavor and fragrance, and this dish will also add a little wine to make the fish more mellow, the specific method is as follows:

Ingredients: a large yellow croaker, half a small piece of ginger, three cloves of garlic, an appropriate amount of chopped green onions, and four dried chili peppers.

Excipients: a spoonful of bean paste, half a spoon of dark soy sauce, half a spoon of aged vinegar, an appropriate amount of salt, an appropriate amount of vegetable oil, a pinch of sugar, and a spoonful of rice wine.

Steps: 1. Remove the scales of the large yellow croaker, cut the fish belly, take out the internal organs, gills, and the black membrane in the fish belly must be removed, and then cleaned. Use kitchen paper to absorb the water of the fish to avoid splashing oil everywhere during frying.

2. Turn on the big Kai fire to heat the pot, then pour in an appropriate amount of oil and shake it, so that the surrounding area of the pot is covered with oil, and then turn to medium and low heat and put in the big yellow croaker Shen Sun Nian to fry the two sides of golden.

3. Pour in boiling water that is no more than half of the fish.

4. After boiling, pour in dark soy sauce, aged vinegar, salt, a little sugar, and then gently push the fish with a spatula to mix the seasoning and soup evenly.

5. Add ginger again.

6. Cover a spoonful of bean paste with a lid and simmer over low heat.

7. Simmer until half of the soup remains, add the dried chili peppers and simmer again.

8. When two-thirds of the soup is still in the pot, pour in the minced garlic and continue to simmer. Then add a spoonful of rice wine to enhance the flavor.

9. At this time, you need to open the lid of the pot at any time, gently copy the fish to prevent the fish from sticking to the pot, and leave some soup in the pot to put it on the plate, and then sprinkle the green onion to start.

Hornfish can be braised in a braised sauce, sweet and sour, and it is also a dish that I like. Let's share the method of braised horned fish.

Ingredients. Ingredients:

Horned fish (Ang spiny fish).

Accessories, green onion and ginger, garlic, dry red and spicy, coriander (I forgot to buy coriander and didn't put it).

Seasoning: salt, chicken essence, dark soy sauce, cooking wine, vinegar, pepper.

2. Fry until the skin of the horned fish (ang stinging fish) is tightened, put cooking wine to remove the fishy smell, put the dark soy sauce to continue stir-frying, and add water after the horn fish (ang stinging fish) is colored.

3. Add salt, chicken essence and vinegar after boiling, turn to low heat and cover the pot and simmer for 15 minutes, then reduce the juice over high heat, add pepper and coriander.

This dish is simple, easy to operate, and has high nutritional value, but people who are allergic to river fresh should pay attention.

Horned fish is a fish with high nutritional value, and the protein content in the meat of the angsting fish will be broken down into amino acids by the body after ingestion, providing sufficient raw materials for the body to synthesize antibodies. At the same time, the content of fat-soluble vitamin A and vitamin E, unsaturated fatty acids and other contents in the meat of the fish is not low, these components can enhance the resistance of various mucous membranes against viruses, so eating the fish can help supplement human nutrition, improve immunity, and enhance disease resistance.

Ingredients: yellow bone fish, dark soy sauce, light soy sauce, green onion, ginger, garlic, oil, star anise, dried chili, white sugar, chicken powder, cooking wine, white pepper powder. Heat the oil in the pot, pour in the green onions, ginger slices, garlic pieces, star anise, and dried chili peppers on high heat until fragrant.

Add dark soy sauce, light soy sauce, water, and yellow bone fish and bring to a boil. Add salt, sugar, chicken powder, cooking wine, and white pepper powder. Stir well, reduce the juice over high heat and serve.

Ingredients: yellow bone fish, dark soy sauce, light soy sauce, green onion, ginger, garlic, oil, star anise, dried chili, sugar, chicken powder, cooking wine, white pepper.

Heat the oil in the pot, pour in the green onions, ginger slices, garlic pieces, star anise, and dried chili peppers on high heat until fragrant.

Add dark soy sauce, light soy sauce, water, and yellow bone fish and bring to a boil.

Add salt, white sugar, chicken powder, cooking wine, and white slag pepper.

Stir well, reduce the juice over high heat and serve.

Ingredients: 1 piece of fish, 1 piece of aluminum foil.

Seasoning: 3 tbsp salad oil, 2 tbsp starch; (a) 5 slices of ginger, 1 tablespoon of refined salt, 1 tablespoon of Shao wine and 1 tablespoon of soy sauce, appropriate amount of pepper.

1. When frying fish, do not turn the fish immediately after it is put into the pan. Wait until the skin is golden brown before stirring.

2. Cooking vinegar is to remove the smell and improve the freshness, at this time, it is not afraid to add more vinegar, because it has to be stewed, so it is not afraid that there will be a sour taste after it comes out of the pot. The trick of frying fish without breaking the skin: wash the pan and dry it and heat it, wipe it back and forth in the pot with ginger, then put the oil, and then put the fish in to fry after the oil is hot.

In this way, the fried fish will not break the skin.

3. Break the eggs and pour them into a bowl and stir well, then put the washed fish or fish pieces into the bowl respectively to coat the fish with a layer of egg juice, and then put it in a hot oil pan to fry. In this way, the fried fish will not stick to the pan.

1. Ingredients: 6 yellow catfish, 1 piece of ginger, 5 cloves of garlic, 5 millet peppers, 2 tablespoons of bean paste, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little salt, a little chopped coriander, 2 tablespoons of cooking wine.

2. After cleaning up the yellow catfish and high tonic fish, put it in the soup basin, add half a teaspoon of salt, add 2 tablespoons of high ridge cooking wine, and then grasp and marinate for a while.

3. Then slice the ginger, cut the millet pepper into sections, cut the garlic into small pieces for later use, heat the pot with oil, add the ginger and garlic millet pepper, stir-fry over low heat, put in 2 tablespoons of bean paste, fry the red oil over low heat, then add 2 tablespoons of Nian Zheng soy sauce, add 1 tablespoon of oyster sauce, add a little salt, bring to a boil over high heat, boil for 3 minutes after boiling, and cook to bring out a spicy taste.

4. Put the yellow catfish into the pot, blanch it and then put a little chopped coriander to garnish it.

The steps to cook yellow croaker are as follows:Ingredients: large yellow croaker, garlic, rice wine, sugar, rice vinegar, tomato paste, light soy sauce, dark soy sauce, peas, pepper, pot, etc.

1. Clean up the large yellow croaker and control the water.

<>3. After setting, Zhifeng turns over and fries, then adds sugar.

4. When the temperature is high, cook rice wine, rice vinegar, light soy sauce, dark soy sauce, green onion, ginger and garlic along the edge of the pot.

5. Heat the water, the water is level with the fish, and add an appropriate amount of tomato paste.

6. Prepare pea cubes.

7. When one-third of the soup remains, add salt, pepper and peas.

8. Collect the juice on high heat, and turn off the heat with some soup left.