How to make oil carp delicious, how to make oil fish delicious

Material. 1 carp, shredded green onion, ginger slices, Sichuan peppercorns, a little light soy sauce, a little salt, an appropriate amount of southern wine, a little sugar, a little vinegar.

Method. 1.Cut a long cut on both sides of the fish gills near the fish, and remove the white tendons with the same line (pinch with the tips of your fingers and slowly force them off), which can remove the fishy smell;

2.Punch flower knives on both sides of the fish and go to a piercing depth. If you need to eat two fish, chop the head and tail of the fish separately and use them to make soup;

3.Spread a little ginger slices on the plate, put a little ginger slices in the fish belly, steam for 8 minutes after boiling, don't be in a hurry to open the lid first, steam for 3 to 5 minutes with residual heat, and then open the lid, then heat the sauce in the microwave oven or other utensils, and pour it on the fish. Then evenly scatter the shredded green onion (how much according to your taste, you can also add shredded chili pepper), and put a little shredded carrot as a garnish;

4.Put oil in the pot, put Sichuan pepper (about 20 grains) in the hot oil, fry the peppercorns until the fragrance is removed, and then pour the boiling hot oil on the fish covered with shredded green onions.

It depends on the control of heat and time, and when cooking, be sure to boil the water in the steamer before putting the fish into the pot. To be on fire. 600 grams (1 catty and 2 taels) are steamed for 7 to 8 minutes, and the larger ones are steamed for 9 to 10 minutes.

After turning off the heat, do not open the lid and use the residual heat in the pot"False steaming"5 minutes before cooking, which is an important guarantee of a high level of taste. 2. The bile of fish is poisonous, and it is easy to cause poisoning after eating. According to reports, there is no special ** at present, which should be paid great attention to.

The carp is so delicious that I don't even change it for pork.

Try a new way to eat carp, a new way to make carp.

Chop the carp into larger pieces, cut the green pepper into shreds, then prepare some garlic, ginger and chaisu, heat the oil, fry the fish first, then pour in water, put in the ginger and perilla and stew for more than ten minutes, then put in the chili pepper to adjust the taste, and cook for two minutes.

Preparation of oil carp:

1.The carp is cleanly handled.

2.Heat the pan, add an appropriate amount of peanut oil, put the fish in the pan and fry slowly over low heat, and sprinkle a little salt on the fish.

3.While frying the fish, make the ingredients ready: pat the garlic open, slice the ginger, and cut the chili, green onion and coriander.

4.Fry the fish until golden brown on both sides and serve.

5. Use the remaining oil in the pot to fry the ginger, shallots, garlic and green onions, add chili peppers, add salt, stir-fry until fragrant, add a bowl of water and boil.

6. Put the fried fish into boiling water, add cooking wine, cover with soy sauce and simmer for two minutes to reduce the juice. Add the green onion leaves and coriander.

Tip: Adding a little salt to fry fish can make the fish more flavorful and prevent the oil from splashing out and hurting yourself.

What is the homely practice of oil-splashed carp - experience.

Glutinous rice balls and fish can also be made into a delicacy.

5. Fry in a pan over low heat at oil temperature.

Oily fish is not recommended to eat.

Eating oily fish can cause very severe diarrhea.

The braised squid tastes very good, don't steam it, it smells fishy!

The method of splashing carp with oil is as follows:

Ingredients: 1 carp, 2 green onions, 3 slices of ginger, appropriate amount of shredded green onions, appropriate amount of coriander, 3 dried chilies, 10 grams of steamed fish soy sauce, 10 grams of light soy sauce, 5 grams of sugar, 5 grams of salt, 40 grams of peanut oil.

Step 1, a fresh carp, let the fish seller help to deal with it, there are two white tendons on the back of the carp, these two white tendons are things that produce a special fishy smell, and the white tendons must be picked out and removed. The carp that has been processed in this way is delicious and has no fishy smell after being cooked.

Step 2: Wash the carp with a flower knife, smear a thin layer of salt on both sides, stuff the fish belly with ginger slices and green onions, marinate for 15 minutes and steam for 20 minutes.

Step 3: Mix light soy sauce, sugar, and steamed fish soy sauce, which can be put in the microwave oven or boiled in a small pot to make the sugar melt completely.

Step 4: Prepare shredded green onions, coriander segments, and dried chilies.

Step 5: After the fish is steamed, take it out, pour out the excess soup, and pour the steamed fish soy sauce and light soy sauce evenly on the steamed fish with a small spoon.

Step 6: Put the chopped green onions, coriander segments and dried chili peppers on the fish, and pour the peanut oil on the carp while it is hot when it is a little smoking.

Dear, you grind well, oil splash carp production method: 1Carp are slaughtered and washed; 2.

Cut the carp with an oblique knife on the back a few times and steam it in a pot for 8 minutes; 3.Take out and evenly arrange the chopped green onions; 4.Heat the oil in another pan and pour in the soy sauce when the oil is hot; 5.

Pour the oil over the fish after the heat is hot. Pour a small amount of cooking wine, beer, or liquor into the plate, and spread with shredded green onion and ginger. Put the fish on it, and then spread some green onion and ginger on the fish to dress up the bucket silk.

After the fragrance bursts, add cooking wine, soy sauce, and boiling water to heat. After waiting for the soup in the pot to boil, pour the soup over the fish, taking care to evenly. I hope my sister's reply can help you!

1. Ingredients: 300g squid, 15g garlic, 15g chili paste, 15g cooking wine, 15g dried chili pepper, 15g green onion and ginger, 15g chicken essence, 15g monosodium glutamate

2. Methods and steps:

1. Blanch the squid in boiling water: add water to the pot to heat, add salt to adjust the bottom taste after the water boils, put in the blanched squid after boiling, add an appropriate amount of cooking wine, and remove the water.

2. Add seasoning: Add an appropriate amount of oil to the pot, put in the chopped dried chili peppers, then add the green onions, ginger, garlic, and add an appropriate amount of chili sauce.

3. Add the ingredients: stir-fry the red oil, add the green and red peppers and fry until tender, then add the squid, add an appropriate amount of oyster sauce and an appropriate amount of sugar.

4. Stir-fry evenly out of the pot: an appropriate amount of monosodium glutamate, an appropriate amount of chicken essence, an appropriate amount of cooking wine, and then add water to thicken, and then turn off the heat and remove from the pot after stir-frying evenly.

Ingredients: 300g carp.

Seasoning: 10 grams of green onions, 10 grams of soy sauce, 50 grams of vegetable oil, and the practice of pouring carp with an appropriate amount of oil

1.Carp are slaughtered and washed;

2.Cut the carp with an oblique knife on the back a few times and steam it in a pot for 8 minutes;

3.Take out and evenly arrange the chopped green onions;

4.Heat the oil in another pan and pour in the soy sauce when the oil is hot;

5.Pour the oil over the fish after the heat is hot.

Ingredients: Carp 750g.

Seasoning: 4 grams of salt, 20 grams of shallots, 5 grams of ginger, 6 grams of cooking wine, 5 grams of pepper, 20 grams of sesame oil, 15 grams of soy sauce, 10 grams of coriander.

Preparation of carp in scallion oil:

1.Fresh carp scrape off the scales, remove the gills and internal organs, and wash with water;

2.The washed carp is slapped with a lancet knife at a distance of 1 cm to the bone;

3.Blanch the carp, control the moisture, put it in the fish pond, sprinkle it with refined salt, monosodium glutamate, cooking wine and marinate slightly, and then scatter the green onion and ginger shreds;

4.Put the fish in the cage drawer and steam it until tender, take out the decantant soup and sprinkle with the washed coriander stalks;

5.Add sesame oil to the frying spoon, stir-fry the green onions, remove them when the green onions are browned, then add pepper and stir the spoon, then pour in the soy sauce and cook, and pour them evenly on the fish.

Ingredients: 1 squid.

Appropriate amount of chili sauce for accessories: cumin powder 30g, vegetable oil 15ml, cooking wine, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and red pepper to taste.

Green pepper Appropriate amount Liquor Appropriate amount Sesame oil Appropriate amount Cooked sesame seeds Appropriate amount.

Step 1The ingredients we are going to prepare today are a squid, red pepper, green pepper, white wine, cooking wine, soy sauce, rice vinegar, chili sauce, cumin powder.

2.Cut the squid into oblique pieces on one side, then cut them into triangular pieces, cut the red pepper into circles with an oblique knife, and cut the green pepper into circles with an oblique knife.

3.Pour a small half pot of water into the pot and drop a few drops of white wine. After the water boils, pour the squid into the pot, blanch until the squid becomes rolled, and when the water boils again, remove it.

4.Pour oil into the pot, add green pepper and red pepper, stir-fry for a few seconds, pour in the squid and stir-fry, then pour in an appropriate amount of cooking wine, a small amount of soy sauce, rice vinegar, add chili sauce according to personal taste, and stir-fry evenly.

5.Then sprinkle with a little cumin powder, then sprinkle a little cooked sesame seeds, and then add a few drops of sesame oil to enhance the flavor, and you can put it out of the pot and put it on the plate.

5. Fry in a pan over low heat at oil temperature.

You fish stir-fried vegetables, simple and delicious.

Oily fish can't be eaten, the body can't digest it, and it's generally used in industry.

Oily fish is an industrial raw material and cannot be eaten.