Cobia method, how to make cobia delicious How to make steamed cobia practice

Ingredients: 1 cobia (about 200g), 3 slices of ginger, green onion, a little red pepper, oil, salt, sugar, soy sauce.

Production steps: 1. Handle the cobia, dig out the gills and internal organs, clean it and evenly smear salt on the fish;

2. Shred ginger, green onion, red pepper, wash and remove seeds and shred;

3. Put the fish on a plate, sprinkle with shredded ginger and sprinkle with an appropriate amount of white sugar;

4. Send it to the steam oven and steam it for 10 minutes with the DIY pure steaming function;

5. After baking, pour off the soup, sprinkle with shredded chili peppers and green onions, heat oil in a pot, pour it on the fish while it is hot, and drizzle with soy sauce;

6. Finished product drawing.

Material. One and a half pounds of sea bass (blind coa), green onion, ginger, light soy sauce (or steamed fish soy sauce), oil.

Method. 1.When killing fish, the black membrane in the belly of the fish must be scraped clean, otherwise it will have a fishy smell. After scraping it clean, apply a slight layer of vinegar to remove the fishy smell.

2.When steaming, you don't need anything other than putting a few green onions on the bottom of the fish. For normal size fish, it is about 8 minutes after the water is boiled. One minute more is too old, and one minute less is too raw, my husband said the originally.

3.After taking it out, throw away the green onion and pour out all the water used to steam the fish.

4.Then, heat the oil, stir-fry the green onion and ginger shreds, and pour it over the fish from head to tail.

5.Finally, pour an appropriate amount of steamed fish soy sauce or light soy sauce over the fish.

The cobia that comes out of this way is so tempting that it is snatched up as soon as it is served, and it is a unique face for entertaining guests.

1. Ingredients: blind shoot and a fresh fish of Cao, small pieces of ginger, a little chives, a little light soy sauce, a little cooking wine, 10 grams of oil, and a little salt.

2. Wash the blind cobia, drain the water, and arrange the plate.

3. Open the incision, smear a little salt, pour a little cooking wine, ginger, red pepper, cut into shreds and put them on a good basis, and let stand for 10 minutes to remove the fishy smell.

4. Put water in the pot, put the fish in and steam for five or six minutes after the water boils.

5. Take out the plate and pour out the water in the plate, which is very important. If you don't pour out the water, pour hot oil directly, and the water and oil will be mixed together and stared at fiercely, and the letter is not delicious.

6. Put on the shredded green onions, evenly drizzle a little light soy sauce, and you can also choose steamed fish drum oil.

7. Heat oil in a pot.

8. Pour the hot oil evenly over the fish, and the tender and fresh fish is ready to serve.

Main ingredient: cobia.

600g of excipient oil.

Salt to taste, garlic sprouts.

3 sprigs of parsley. 3 stalks of soy sauce.

Appropriate steps. 1.A cobia, kill it well, wash the internal organs.

2.Cut a few slices on both sides of the fish to help absorb the flavor.

3.Bring the oil to a boil and fry the fish.

4.Brown the fish on both sides.

5.Fry both sides until fragrant and set aside.

6.Fresh garlic sprouts and parsley.

7.Cut into sections for later use.

8.Boil the head of the garlic sprouts and fry them in oil.

9.Then fry all the leaves of the parsley and garlic seedlings until fragrant.

10.Pour in the fish, and seasoning (soy sauce), add an appropriate amount of boiling water and start simmering the fish.

11.Simmer three. After four minutes, turn the fish over and simmer on the other side. When the water is almost dry, it's ready to serve.

Main ingredient: cobia.

600g of excipient oil.

Salt to taste, garlic sprouts.

3 sprigs of parsley. 3 stalks of soy sauce.

Appropriate steps. 1.A cobia, kill it well, wash the internal organs.

2.Cut a few slices on both sides of the fish to help absorb the flavor.

3.Bring the oil to a boil and fry the fish.

4.Brown the fish on both sides.

5.Fry both sides until fragrant and set aside.

6.Fresh garlic sprouts and parsley.

7.Cut into sections for later use.

8.Boil the head of the garlic sprouts and fry them in oil.

9.Then fry all the leaves of the parsley and garlic seedlings until fragrant.

10.Pour in the fish, and seasoning (soy sauce), add an appropriate amount of boiling water and start simmering the fish.

11.Simmer three. After four minutes, turn the fish over and simmer on the other side. When the water is almost dry, it's ready to serve.

1.Habitation: Temperate tropical nearshore fish.

It is found in China, Southeast Asia, India and northern Australia. It lives in seawater, brackish water and fresh water, inhabits and feeds in coastal waters, and prefers the slow flow of clear water. 2.

Feeding habits: Carnivorous fish, 1 10cm long barramundi, 20% phytoplankton in the stomach, the rest are small fish and shrimp. The larger ones are carnivorous, 70% shrimp and 30% small fish.

3.Growth: body length, feeding 15 20 days, body length up to about 3cm, after 100 days of feeding, weight up to 1kg can be marketed.

More than 5kg is often caught off the coast of Zhanjiang, and more than 20kg has been caught in the eastern part of the South China Sea Strait. 4.Migratory:

Barramundi inhabit estuaries, rivers and lakes to grow and develop, and during the island breeding season, before migrating to the ocean to spawn.

Blind cobia, lates calcarifer Yingqiao Kaisheng scientific name: silver sea perch, barramundi commonly known as: golden sea perch, blind cao compendium:

Perciformes Overview: Also known as Nile perch. Large-scale food and sport fishing of the genus Larinida in the order Perciformes, known as Lati Niloticus, is found in the Nile and other rivers and lakes in Africa.

This fish has a large mouth, pale green or light brown at the top and silvery-white at the bottom, can reach meters (6 feet) long, and weighs up to 140 kilograms (300 pounds). The body is elongated, the lower palate is prominent, the dorsal fin is two, the caudal fin is rounded, and there are several other species of the family in the river systems of Africa and the coasts and estuaries of Asia and Australia. Members of the barramundi family are sometimes drawn into the family Centropomidae with perch and glassfish.