How to cook black fish What is the cooking method

Preparation of black fish soup.

1. Wash and cut the fish quickly, control the moisture, and set aside. Slice the green onion into sections and slice the ginger for later use.

2. Heat the pot, dig out a spoonful of lard (solid) with a spoon, then add two spoons of vegetable oil (vegetable oil), mix it thoroughly, heat it to about seven minutes, pour the fish and green onion and ginger into the pot and fry for one minute, and slowly turn the fish pieces, so that the fish skin will not be broken. Otherwise, it will be the same as stamps, the quality is not good, and there is no good appearance. Since it's a delicacy, of course, you have to pay attention to your appearance.

Fry for a while longer.

3. Then add an appropriate amount of cold water, note that it is cold water, not hot water, so that the egg white in the fish can be fully dissolved.

4. Change to medium heat and simmer for 20 minutes, then remove the pot and add an appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

To sum up, to make fish soup to be white to look good, one is to choose oil to choose animal and plant mixed oil, the second is to put cold water, the third is to fry the green onion and ginger first, because the oil pot is hot fast, it is easy to burst the green onion and ginger black, so that the soup is floating one by one black pieces, not to mention the impact of the soup white, but also affect the appetite, put it together with the fish, and then after the soup is good, the green onion and turmeric soup are white, which is very pleasing to the eye and the taste is also delicious.

Method steps.

1. After the black fish is slaughtered, wash and control the drying, cut off the tail, and remove the broken part of the fish meat along the back;

2. There are a small number of fish bones left in the part near the belly of the fish, and the knife is removed;

3. The remaining non-spiny fish meat should be cut diagonally along the skin into thin fillets;

4. Cut the remaining fish rack into sections and keep it together with the fish head, tail and fish skin for later use.

5. After the fish rack was processed before, boil the blood in boiling water to remove the blood, and then remove it to control drying;

6Put the boiled fish rack into a clay pot with good water, add ginger slices (a little more), lotus root (peeled and cut into hob cubes), and green onions;

7. After boiling over high heat, simmer for an hour over low heat, then add an appropriate amount of salt and chicken essence.

Salt cooking wine marinate for 30 minutes, smear oil and wrap lotus leaves, and put it on a fire to burn

In this way, there are ten nickname coins for ten expressions in a row, and you can brush them up repeatedly.

Sauerkraut black fish fillet.

Ingredients: black fish fillet, sauerkraut, carrot, black fungus, salt, cooking wine, starch, oil, white pepper.

Method] Soak and wash the black fungus and slice the carrots. Hu Sun Ling.

Chop the sauerkraut and wash it.

Marinate the black fish fillet with ginger water, a pinch of salt, cooking wine, starch and white pepper for 20 minutes.

Put more oil in the pot and boil the kaizhi, pour in the black fish slices and stir-fry for 30 seconds, quickly set aside.

Use the remaining oil in the pan to stir-fry the carrots and black fungus.

Add sauerkraut and stir-fry, add an appropriate amount of cold boiled water to boil until it is broken.

Pour in the black fish fillet, add a little sugar to adjust the freshness, stir-fry evenly, because the sauerkraut itself has a salty taste, so there is no need to add additional salt.

Steamed raw fish. Ingredients: 800 grams of black fish, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of shredded red pepper, appropriate amount of coriander.

Method] Wash the black fish and scrape the black membrane in the belly.

Draw 4 knives on each of the fish to facilitate the flavor, smear the fish with salt, pepper and other seasonings, and marinate a few drops of cooking wine for 15 minutes.

Shred ginger, green onion, garlic and red pepper for later use.

Sprinkle ginger, garlic and red pepper shreds on the fish body, and stuff the fish maw with a few pieces of ginger and garlic.

After the water in the steamer is boiled, put the fish in the pot and steam for 8 minutes.

Pour out the water from the steamed fish, pour the steamed oil drum oil, and then add coriander.

Heat and pour in the oil.

Heat the oil and pour it over the fish, and the fragrant fish will come out.

Ingredients: Black fish.

Ingredients: sliced green onion, ginger, 2 star anise, 3 bay leaves, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, five-spice powder, beer, sesame oil, coriander.

Method: 1. Clean the black fish, first scald it with 80° warm water to remove the mucus of the black fish; Sprinkle a handful of flour in the basin, the flour has the effect of adsorbing Qi Yuan, and wash it several times with flour water.

2. Cut the black fish evenly into several pieces, add an appropriate amount of salt, cooking wine, five-spice powder, green onion and ginger and marinate for 20 minutes.

3. Heat the oil, put the fish pieces in and fry until golden brown on both sides.

4. Pour in an appropriate amount of salt, light soy sauce, dark soy sauce, Sichuan pepper, bay leaves, star anise, beer, bring to a boil over high heat, turn to medium-low heat, and simmer for 30 minutes.

5. Reduce the juice on high heat, remove the kidanan ingredients, put them on a plate, and garnish with coriander.

A fragrant, tender, nutritious and healthy braised black fish is ready.

Materials:

1 black fish, appropriate amount of flour, appropriate amount of oil, more than a dozen peppercorns

1 large ingredient, 1 green onion, 1 garlic, a few slices of ginger

Two or three dried red peppers, vinegar to taste, and a little sugar

1/2 tablespoon of salt, a pinch of light soy sauce, and a pinch of cooking wine.

Steps

Prepare the ingredients: wash and clean the internal organs of the black fish, scrape the scales with a knife, cut off the dorsal fin, cut the green onion into sections, slice the ginger, and pat the garlic;

Cut the black fish into about three centimeters, because the black fish meat is thick, and it is not good to taste when cut thick;

The fish pieces are all glued with flour;

Pour an appropriate amount of oil over medium heat, because it is going to be fried, so the amount of oil should be more than usual for stir-frying;

When the oil temperature is five or six percent hot, put the fish sticky with flour, do not turn it, wait for one side to fry and then turn it over, and fry it in turn and put it on a plate for another use;

Change another wok, and slowly pour the oil from the fried fish into the new pot, because there is flour precipitated in the pan where the fish was fried just now, and now only the oil on the surface is taken;

First put in the peppercorns, spices and dried red pepper and stir-fry until fragrant;

Then add green onions, ginger, garlic and stir-fry until fragrant, then add vinegar cooking wine, enhance the taste and remove the fish, salt, light soy sauce, sugar for seasoning, and then pour in the water that can not pass the fish;

Then put in the fried fish pieces, do not flip, keep the status quo, cover the pot, simmer slowly over medium-low heat, do not turn back and forth halfway, you can use a spatula to gently push the bottom of the pot, slowly shake the wok to avoid the bottom of the pot sticking to the pan, and then pour the soup on the fish to make the fish on it also taste;

When the juice is collected, gently turn the fish over piece by piece to let it absorb the flavor evenly, and then slowly reduce the juice;

It was delicious to put on a plate and drizzle with the soup.

Tips The meat of black fish is thicker, don't cut it too thickly, so as not to lose the flavor, the fish is wrapped in flour before frying to better maintain the shape;

Do not use a spatula to turn the fish back and forth during the cooking process, only gently push the bottom of the pan, or shake the wok so that the fish does not stick to the pan;

When turning the fish with chopsticks, the action should be light and fast, otherwise the fish will be spoiled.

Materials:

1 black fish, 2 chili peppers, 25 grams of corn oil

Salt to taste, cooking wine to taste, vinegar a spoonful

A pinch of sugar, a small spoon of light soy sauce, and a spoonful of dark soy sauce

1 spoonful of chopped pepper, 1 spoonful of water-ground red pepper, 1 teaspoon of white wine

3 slices of ginger and 4 pieces of garlic.

Steps

Wash the fish and cut it into pieces, marinate it in salt, cooking wine, ginger for a while, and then pour out the blood and wash it off.

Heat the oil in a pan, add ginger and garlic, stir-fry until fragrant, then add fish and fry for a while.

Add cooking wine, add boiling water, add light soy sauce and dark soy sauce in turn, add a little sugar, chopped pepper, water-milled red pepper, salt, and add a little white wine after boiling.

After 20 minutes on low heat, reduce the juice on high heat, and add green chili peppers when the soup is thicker.

Let's get out of the pot! Tips:

Simmer over low heat, reduce the juice on high heat, and do not use a spatula to shovel casually.

1.Cut the ginger and garlic into minced pieces, cut the carrots into diamond-shaped slices, cut the green onion from the middle and cut it into segments diagonally, remove the seeds of the red pepper and cut into diamond-shaped pieces; 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon water starch, 3 drops of sesame oil and salt to mix well to make a sauce.

2.Slice the black fish into slices, add 1 teaspoon of salt and pinch with your hands until the fillets are sticky.

3.Add the water starch in batches, add 1-2 tablespoons of water starch each time, and pinch it with your hands until the water starch is fully absorbed by the fish fillets.

4.Finally, pour in another 1 tablespoon of oil, grasp well and leave for 10 minutes.

5.Heat oil in a pot, add minced ginger and garlic, and stir-fry over low heat until fragrant.

6.Add the fish fillet, carefully cut the fish with chopsticks, and fry until most of the surface of the fish fillet turns white.

7.Push the fillet to the side of the pan and sauté the carrots, red peppers and green onions until fragrant.

8.Pour in the sauce, turn up the heat, turn the spoon to wrap the juice evenly, and then turn off the heat.

Black fish is a freshwater precious fish, known as "the treasure of fish", is a kind of comprehensive nutrition, delicious meat of the high-grade health care products, has always been regarded as the disease and the old and young people of the nourishing treasures.

Origin of black fish: In addition to the rare occurrence of black fish in the western region of China, freshwater rivers, lakes, ditches and ponds are produced in various places.

Black fish form: black fish body round and long, mouth big teeth, fierce sex, a dark snake skin pattern, black and white patterns on the body, a pair of prominent, glowing small eyes, due to the different water colors in various places, so that the body color of the black fish is slightly different.

The black fish meat is thicker, not too delicious, but it is very nutritious, and eating black fish also has the effect of anti-inflammatory wounds Supplement 1, hot and sour fish sticks:

1) Ingredients: a black fish.

2) Ingredients: red chili, green onion, ginger, garlic, dry starch, rice wine, salt, sugar, vinegar, monosodium glutamate, vegetable oil.

3) Slaughter the black fish, disembowel it, take out the five internal organs, wash it, open it in the middle and take out the fish meat on both sides, peel off the skin, cut it into fish strips, dip it in dry starch, and fry it until golden brown. In another frying pan, fry the red chili peppers with green onions, ginger and garlic until fragrant, and then remove them. Put the fish sticks into the pot, add rice wine, vinegar, sugar, salt and add some water, boil over high heat, simmer for a few minutes over low heat, add monosodium glutamate.

2. Black fish simmered in garlic:

Ingredients: 1 black fish.

Ingredients: more than a dozen garlic cloves, dry starch, rice wine, soy sauce, monosodium glutamate, vegetable oil.

Method: Slaughter the black fish, gutt, and wash it. Dip the fish in dry starch, fry it slightly in hot oil.

Stir-fry the garlic cloves with oil and remove them without paste. Put water, rice wine, soy sauce and monosodium glutamate in the pot and put the fried fish and garlic cloves into the pot, simmer over low heat, and add a little starch to collect the soup.

3. Tomato black fish fillet:

Ingredients: net black fish meat.

Ingredients: tomato paste, sugar, salt, monosodium glutamate, a little green onion and ginger, minced coriander, vegetable oil.

Method: Cut the fish into fillets, marinate with a small amount of salt, and fry it slightly in oil. Put oil in the pot to stir the green onion and ginger until fragrant, then remove it. Put the tomato sauce into the pot and stir-fry, pour in the fish fillet, add sugar, salt, monosodium glutamate and stir-fry slightly, then put it out of the pot and put it on a plate, sprinkle with chopped coriander.

Crafting materials.

Black fish, cooking wine, soy sauce, flour, green onions, ginger, chili, flowers.

Ingredients needed to make braised black fish.

Ingredients needed to make braised black fish (20 photos) pepper, star anise.

The steps to make this paragraph.

Preparation. 1.Marinate: Wash the black fish, split both sides and cut it into sections, marinate in cooking wine and steamed fish soy sauce for 1-2 hoursWrapping: After marinating, discard the marinade and add flour so that each piece of fish is evenly wrapped and coated with a layer of dry flour.

3.Frying: The trick of frying fish without breaking the skin is not to turn it at will halfway, and patiently braise the finished black fish over low heat.

Braised black fish finished product (20 photos) slowly fried.

4.Put the fish in carefully when the oil is warm, and then don't touch it until the bottom of the fish is brown (red arrow).

5.Use chopsticks to carefully push the fish pieces slightly, if you can easily push it, it means that you can turn it over, if you can't push it, you need to do it again.

6.Fry for a while, and after turning over, fry one side in the same way.

7.Fried black fish pieces, green onions, ginger, chili peppers, Sichuan peppercorns, star anise method 1Fry the shallots, ginger, chili, peppercorns, star anise 2

Add an appropriate amount of warm water, salt, soy sauce, vinegar, cooking wine, and sugar to boil for 3Add the fried black fish pieces, bring to a boil over high heat, and simmer for a whileCook until the soup is thick and fragrant, add a little chicken essence and mix well.

It is very suitable to use less black fish meat to make sauerkraut fish, with less spines and tender meat.