Preparation and ingredients of pan fish?? The practice of pan fish, how to make pan fish delicious,

Wash the flat fish, rub it with a little salt, then cut some ginger paste and coat it, and dry it in a sieve basin or any leakable plate and other containers, about one to two hours, when the flat fish has entered the stomach and the ginger has gone to the fishy smell of the fish, then drop the oil into the pot. When the oil is nine minutes hot, put the flat fish in, do not overlap and put in, to spread, and then wait patiently, be patient, do not turn the flat fish at will, shake the pan from time to time, try to see if the skin of the flat fish is still sticky to the bottom of the pot, until you feel that the flat fish has been separated from the bottom of the pot, not sticky, and then turn it over with a spatula, fry the other side in the same way, fry it well if you find that the other side is not good enough, you can turn it over again, repeat it several times, the fried flat fish is golden brown, the tail is crispy, and you can get out of the pot. If you like braised sauce, sweet and sour, etc., you can make these juices and pour them on it.

Human supplement 2009-05-23 02:03

Lanzhou Pot Fish Method: Lanzhou Pot Fish is a Lanzhou-style dish. Fresh grass carp is the main ingredient, cut the fish into slices, wrap it in flour, fry it in hot oil until golden brown and put it at the bottom of the pot; Heat the special oil, put it in a pot with various accessories, and then pour it on the fish fillet, so that a pot of fragrant pot fish is ready.

The boiled fish tastes crispy on the outside and tender on the inside, and the meat of the fish is very fresh and fragrant. The most special thing is that after eating the fish, add fresh soup to the pot, and you can eat the hot pot. The bottom of the pot with the flavor of fish is filled with shabu-shabu such as mutton and green vegetables, and it has a unique taste.

Chongqing Cooking Method: The Sichuan cooking method "Qiang" refers to stir-frying juice with peppercorns, sea peppers, etc., but it is different from the "small stir-fry" in Cantonese cuisine——— and the finished product still looks oily. Main materials:

Sea bass (or grass carp), vermicelli, Huadiao wine, pepper, Sichuan pepper, coriander, celery, etc. Method: 1. Wash the fresh fish, remove the internal organs, slice and remove the bones of the fish, and separate the head and tail, bones and meat for later use.

The serving dish is lined with sour salad and vermicelli. 2. The head and tail of the fish should be cooked (that is, after the water is boiled, add salt, pepper, and Huadiao to cook together). Put it on top of the fans.

3. Marinate the fish fillets for 3 5 minutes with salt, pepper, monosodium glutamate and soybean flour mixture, and boil them in boiling water until they are 7 mature, and serve on a plate. 4. With a small amount of oil, fry the coriander, celery, minced meat until fragrant, fry the peppercorns until fragrant, and pour them on the fish successively. Key points:

What are the seven ripe fillets? When you see the fish fillet turn white and curl slightly, you have to pick it up immediately, and add two stir-fried hot oils later, and the fish is just cooked through.

Prepare the ingredients

1 piece (catty) of fresh bream

Ginger and garlic to taste.

Tea oil to taste.

Salt to taste. Chop 2 tablespoons of chili peppers.

Soy sauce to taste.

Oyster sauce to taste.

Coriander a little.

Sesame oil to taste.

Step 1Fresh bream is cut from the back, so that the body of the fish can be completely laid in half, and the scales are cleaned after treatment (the gills and the black membrane in the belly must be scraped clean, these two are the main culprits that can easily make the fish smell fishy);

2.Spread a thin layer of salt around the bream, leave for half an hour, and use kitchen paper to absorb the water on the fish for later use;

3.Ginger cut into thick strips, garlic slices, coriander washed;

4.Heat the pot first and then pour tea oil, shake the pot to evenly wrap the oil all over the wall of the pot after the oil temperature goes up, put the bream carefully back down, fry slowly over low heat, fry until the fish body is golden brown, and then carefully spread the bream into a large stainless steel disc, the back is still facing up;

5.The remaining oil in the pot, put the ginger shreds, garlic slices and chopped pepper to fry the fragrance, adjust a little water to boil, pour soy sauce and oyster sauce to make the soup become red and bright red color, pour it on the fried bream together, and finally pour a little sesame oil, put the induction cooker under the stainless steel basin (or add fire), simmer slowly over low heat, coriander for decoration, you can put a little more if you like.

Tips 1, this bream only needs to fry one side, fry it for a longer time on low heat, fry it until the skin is golden and dry, and the meat on the other side is super tender when it is simmered, and the skin is dry and fragrant, which is very delicious. 2. Before the bream salting, it should be done just right, and the later fabric should not be salted. 3. Bream has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind, and strengthening the stomach, and can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis.

Ingredients: Ingredients.

Green onion, ginger and garlic fish. Sichuan pepper cumin powder.

Pickled peppers, green peppers.

Red pepper onion.

Cooking wine. Steamed fish soy sauce.

Vegetable oil for chicken essence.

Step 1Spread a layer of onions (sprouts, coriander are fine) on the bottom of the pan 2Cut the fish into pieces (you can also cut them in half), pot the green onion segments and ginger slices under cold water, put the fish in the water after boiling, pour in cooking wine, and cook for 4 or 5 minutes to remove it.

3.Drain the water, and the fish pieces, green onions, and ginger slices are all served on the onion and spread out 4Stir the heat on a frying pan (fry the juice of the onion) on a steam stove, sprinkle cumin powder, chicken essence, pickled pepper, garlic cloves or garlic evenly, drizzle with dark soy sauce, and steam the fish with soy sauce.

5.Green and red peppers cut into sections.

6.Sprinkle the green and red pepper segments and chopped green onions evenly on top, then spread a layer of peppercorns, and pour the vegetable oil into the pot!

7.Put on the pot, turn on low heat, and eat!

Home-cooked roasted flat fish:One. Taste: Spicy.

Two. Ingredients: Pomfret (2 pieces).

Three. Excipients: shiitake mushrooms (2 pieces), fennel seeds (to taste), pepper (to taste), cooking wine (to taste), star anise (to taste), chives (3 sticks), salad oil (to taste), salt (to taste), sugar (to taste).

Four. Duration: 40 minutes.

Five. Steps:

Wash the materials well. Wash the flat fish to remove the gills, cut off the fins, be sure to use kitchen paper to absorb the water on the flat fish, and smear salt on the surface, which can prevent the pan from sticking, and it will not splash when it encounters oil. Cut the mushrooms into small cubes, garlic slices, ginger slices, minced chives and cut them into sections, cut the red peppers into small pieces, and break the star anise into pieces.

Put oil in a frying pan (be sure to heat the pan for frying fish). When the oil is hot, add the flat fish, don't be in a hurry to flip, turn to low heat and fry slowly, wait until the bottom surface turns yellow, and then turn over. Wait until the other side is also fried until golden brown.

Add green onions, ginger, garlic, shiitake mushrooms, Sichuan peppercorns, spices, red peppers, cumin. Cook in vinegar, add boiling water and bring to a boil over high heat. When the pot is boiling, add cooking wine and soy sauce.

Add salt, sugar and pepper to taste. Add the shiitake mushrooms and continue to simmer. Simmer over high heat until the soup is thick.

Add the chopped chives and drizzle a little sesame oil out of the pan.

Shanghai braised pomfret.

2 pomfret.

Ginger A small piece.

1 tablespoon of cooking wine.

Cornstarch to taste.

3 green onions. 1/2 tablespoon of salt.

1 scoop of dark soy sauce.

1 scoop of vinegar. 3 small pieces of rock sugar.

Home cooking] Shanghai braised pomfret preparation.

Remove the pomfret guts, wash them, cut off the fins, blot the surface moisture with kitchen paper, and make two strokes on the fish at an angle of 45°.

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Place on a plate, add cooking wine and ginger slices and marinate for half an hour.

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Considering the moisture of the pickled fish, take an appropriate amount of cornstarch and wrap it on the fish, which does not need to be too thick.

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Pour oil into a frying pan, add the ginger slices and pomfret and fry for a few minutes.

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Wait until one side is golden brown and then turn over and fry the other side, never turning the fish too often to prevent the meat from breaking.

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After the fish is fried, add water to cover the fish, add salt, dark soy sauce, vinegar and rock sugar, cover and simmer for 3 minutes. Open the lid, add shallots, turn up the heat to reduce the juice, and keep pouring the soup on the fish, do not turn the fish.

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When the soup arrives to the extent you need, turn off the heat and serve.

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Tip 1: Try to be careful when handling the fish and don't break the fish.

2. It is best to fry the fish in a non-stick pan, so that the fish meat is not easy to break.

3. Whether it is frying fish or collecting juice, do not turn the fish body frequently.

Flat fish, scientific name pomfret, is a flat body of the sea fish, because of its spines and tender meat, so it is very popular with people, housewives are also happy to clean up, it also has the nutritional characteristics of marine fish: rich in high protein, unsaturated fatty acids and a variety of trace elements.

The body of the flat fish is nearly diamond-shaped, flat side, the mouth is small, the back is blue-gray, the sides of the body are silvery-white, the body is small and round, the dorsal fin and anal fin are long, and symmetrical, the pectoral fin is large, there is no pelvic fin, the caudal fin is deeply forked, the lower lobe is longer than the upper lobe, the origin is roughly the same as that of the flounder, the quality is better to the estuary and Qinhuangdao, and the market is in May and October, of which the quality is the best and the largest quantity is produced in June and July.

Half a green onion. Ginger 4 slices.

5 cloves of garlic. Cooking wine 15 ml.

Soy sauce 10 ml.

Vinegar 6 ml.

Pasta sauce 5 ml.

Ingredients: 3 grains.

Sichuan peppercorns to taste.

Salt 10 grams.

Cooking oil to taste.

It's no different.

I'm used to making it in a wok.

Ingredients: Hairtail segments.

Ingredients: green onion, ginger, garlic.

Red peppers. Orange peel, Sichuan peppercorns.

Excipients: edible oil, cooking wine.

Salt, rice vinegar, soy sauce, sugar

Production: a. I bought this quick-frozen hairtail fish section in the supermarket, and when I came home, I thawed it with water, cleaned it with salt, and cleaned it with salt

Marinate in cooking wine. Two. Chop some green onion and ginger slices.

Three. Sit in a frying pan, **, put oil in the pot when it is hot, put peppercorns, prepare a little flour, and spread it on the fish (so that the fish skin is not easy to break).

When the oil is hot, put the hairtail into the pan and fry, and fry for a while with a spatula to gently move the fish body and fry.

Until the fish body turns slightly yellow, turn the fish one by one, fry again, fry until both sides of the fish body are slightly yellow, and cook the rice vinegar on the fish.

Quickly close the lid of the pot, hear the sound in the pot is quiet, put the cooking wine

Soy sauce, salt, sugar, green onions.

Sliced ginger, garlic cloves, orange peel.

Boiling water, as long as the water overflows the fish, simmer until the soup is viscous and turn off the heat, and the water in the pan will soon be simmered, pick it out.

Green onions, ginger slices.

Garlic cloves, orange peel, on a plate.

Take the fish segment home and bring it to the water to thaw.

Wash with salt

Marinate in cooking wine. Prepare a little flour and spread it on the fish (so that the skin is not easy to break).

Sit in a frying pan, **, put oil and peppercorns when the pot is hot.

When the oil is hot, put the hairtail into the pan and fry, fry for a while, you can use a spatula to gently move the fish body, fry until the fish body turns slightly yellow, turn the fish over, and then fry until the two sides of the fish body are slightly yellow.

Cook the rice vinegar on the fish, at this time you should quickly cover the pot, hear the sound in the pot is quiet, put cooking wine

Soy sauce, salt, sugar, green onions.

Sliced ginger and garlic cloves.

Orange peel, boiling water, as long as the water overflows the fish, simmer until the soup is viscous, turn off the heat, and pan.

The water quickly ran out.

Remove the green onions. Sliced ginger and garlic cloves.

Orange peel, served on a plate.

“1.Finely chop the millet pepper, chop the Hangzhou pepper, finely chop the ginger, green onions, garlic, and chop the shallots. Wash the grass carp, cut it along the abdomen so that the fish can be spread evenly, add 1 tablespoon of salt and 1 tablespoon of cooking wine, spread evenly and marinate for 10 minutes.

2.Dry with a paper towel, add the grass carp (skin side down) and fry until golden brown, remove and set aside. 3.

Leave the bottom oil in the pan and stir-fry the ginger, shallots and garlic until fragrant.

Flat fish, one of the silver pomfret we often say, belongs to the order Fish Protoforma, the pomfret suborder pomfret fish. The body shape is sideways, the cephalothorax is clearly connected, the mouth and eyes are very small, and there is a row of fine teeth on each jaw. So what should a flat fish do?

The following is the practice of flat fish that I brought, I hope it will help you.

The practice of flat fish

Ingredient breakdown

Flat fish - 2 pcs.

Green onion and ginger – to taste.

White wine – to taste.

Steamed fish soy sauce – to taste.

Sichuan peppercorns to taste.

Oil – to taste.

Steps to prepare steamed flat fish

Preparation of steamed flat fish Step 1: Prepare the fish and green onion and ginger.

How to make steamed flat fishStep 2: Slice a portion of green onion and ginger. Cut the other into shreds and set aside.

Step 3 of steaming flat fish: remove the intestines and gills of the flat fish.

Step 4 of steaming flat fish: Put a flower knife on the fish. Use refined salt and white wine to marinate the fish. Marinate the green onion and ginger slices in the body and bore for 10 minutes.

Steamed flat fish'Step 5: Put water in the steamer and bring to a boil. Add the fish, steam over high heat for 7 minutes, turn off the heat and steam for 5 minutes.

Step 6 of steaming flat fish: Heat oil in a wok and add peppercorns to fry until fragrant.

Step 7 of steaming flat fish: Take out the fish and pour out the soup, remove the ginger slices and shredded green onions.

Step 8: Re-stack the fish with shredded green onion and ginger.

Step 9: Pour an appropriate amount of steamed fish soy sauce.

Step 10 of the steamed flat fish: Splash hot oil on the fish.

Tips

Flat fish should be fresh. The time of steaming fish should be grasped well, and after a long time, the fish will be old, which will affect the taste.

Kitchen utensils used: steamer, wok.

Soy sauce flatfish. 1. Remove the internal organs of the flat fish, wash and drain it for later use.

Draw a light cross twill on both sides.

3. Wash and chop the tempeh; Cut ginger, minced garlic and green onion into small rings; Chop the green and red peppers.

4Take a small bowl, add ginger and garlic powder, 2 tablespoons of soy sauce, half a tablespoon of sugar, 1 tablespoon of cooking wine, a little pepper and 2 tablespoons of cooking oil to make a sauce.

5Put the flat fish on a plate, sprinkle with tempeh, ginger and garlic, and put it in the steamer.

6Drizzle with sauce and steam over high heat for 10 minutes.

7.Sprinkle with chopped green onions, cover and steam for 3 minutes.

Steamed flatfish. 1Prepare the fish and green onion ginger.

2Slice a portion of the green onion and ginger. Shred the other part and set aside.

3Remove the flat fish, remove the gills and wash them.

4Put a flower knife on the fish. Wipe the fish clean with refined salt and white wine and marinate to taste. Marinate the onion and ginger in the fish for 10 minutes.

5. Put water in a steamer and bring to a boil. Add the fish and steam over high heat for 7 minutes and low heat for 5 minutes.

6.Put oil in a wok, heat it, add peppercorns, and stir-fry until fragrant.

7Remove the fish, pour out the soup, and remove the ginger slices and green onions.

Recode the fish with shredded green onion and ginger.

9. Pour in the appropriate amount of steamed fish and soy sauce.

10 pour hot oil over the fish.