How do you make black fish delicious? How to make black fish delicious

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. Fried black fish roll:

Ingredients: net black fish meat:

Ingredients: shrimp, salt, monosodium glutamate, rice wine, egg white, pepper, flour, green onion, minced ginger, bread crumbs, vegetable oil.

Method: Cut the black fish into thin slices, chop the shrimp into a puree, add salt, rice wine, monosodium glutamate, and pepper and stir into a filling.

The black fish fillet is smeared with shrimp filling and rolled into a fish roll. Egg whites and flour are mixed into egg batter, and the fish rolls are first dipped in flour and then dipped in egg batter, then dipped in bread crumbs, and held tightly with your hands to prevent the bread crumbs from falling off.

Heat the vegetable oil to 60%, fry the fish roll until it is slightly yellow, take it out, and fry it all again until it is golden brown.

3. Simmered black fish with 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.

I think the black fish is better when boiled because it is more fragrant and the soup is very delicious.

1. Slaughter the black fish, take out two pieces of fish, cut into thick slices, and set aside.

2. Wash the loofah, cut it into small pieces with a hob, and set aside.

3. Add salt and cooking wine to the fish fillet, rinse it with running water after grasping it well, add salt, flavor powder, pepper and cooking wine again, and then add an appropriate amount of cornstarch and mix well.

4. Boil a pot of water, put in the loofah pieces, blanch and remove them, and put them in a deep dish to cushion the bottom.

5. Don't pour the water, continue to put in the fish fillet, blanch for a few seconds until cooked, pour it up, put it on the loofah, then sprinkle with chopped green onions, pour in hot oil, and pour hot steamed fish soy sauce into the table.

1.After the blackfish has removed the scales, there is still a layer of mucus on the skin of the fish, which should be scraped off with a knife, scraped several times, and then rinsed.

2.Including the black slime on the tail of the fish, it should also be scraped clean with a knife, and if it is a stewed soup, simply cut off the tail and stew the soup.

3.The black membrane in the stomach of the black fish should be removed, and the blood stain should also be rinsed off, so that the fishy smell can be removed.

the preparation of stewed black fish with potatoes;

1.Remove the scales, belly, gills of the black fish, wash and drain, cut off the mouth, 2Cut the black fish into thick slices, so that it is easier to absorb the flavor and not easy to boil, 3

Peel the potatoes, wash and cut into hob pieces, tomatoes wash and cut into cubes, 4Heat the oil in a pan, add the potatoes, fry over medium heat until the surface is browned, and set aside.

5.Heat the oil in the pan, add the black fish pieces, and stir-fry until brown, 6Put in the green onion, ginger, garlic slices, 7

Add a teaspoon of cooking wine, 2 teaspoons of light soy sauce, a little sugar, a little pepper, stir-fry well, 8Add some soy sauce, soy sauce is for coloring, you can add some spicy if you like to eat spicy, we have a baby to eat, so we generally don't add spicy, 9Add half a bowl of water, you can put a little more, because you also need to put potatoes.

10.Add the potatoes and tomatoes, stir-fry well, bring to a boil over high heat, 11Simmer over medium heat until the potatoes are cooked, add salt to taste, put the salt last, and collect the juice over high heat, 12Drizzle some sesame oil, sprinkle some green onions, and then serve. The bibimbap is also very delicious.

Sauerkraut fish. Material:

A blackfish. Appropriate amount of sauerkraut, appropriate amount of red pepper, appropriate amount of green onion, ginger and garlic, a little salt, and a little pepper.

Production process:1After the black fish is washed, lay the black fish flat, hold the fish body with one hand, and hold the knife against the fish bone with the other hand to cut the meat of the fish body horizontally.

2.Hold the fish with the skin facing down, hold the fish with one hand, and slice the fish diagonally into a fillet about a centimeter thick with a knife in the other, and cut the head in half. Put the fillets in cooking wine, marinate for a while, and then put them in a pan and stir-fry for a while (more oil, then put the fillets in the oil, slide for a while and then serve, otherwise the fillets will break).

3.Fry the remaining fish heads and bones in oil, add cooking wine, salt, and pickles, and stir-fry for a while.

4.Cut the tofu and set aside, 5Add water to the pot and bring to a boil, then wait for the fish head and fish bones to cook, and then remove them. (Add some ginger and cook together).

6.Finally, pour in the fillets.

7.Restart the oil pan, stir-fry the peppercorns, chili peppers, green onions, ginger and garlic until fragrant, and finally pour them into the cooked sauerkraut and fish soup.

Prepare about 500 grams of 1 black fish, 2 shallots, and 1 small piece of ginger.

30g cooking oil, 1 2 tbsp cooking wine, 1 tsp pepper, 2 tsp refined salt, 1 2 tsp sugar.

Method: Remove the scales, gills and internal organs of the black fish. Wash and cut sections; Wash and cut the chives and slice the ginger;

Put oil in the pot, heat it, add the black fish segment and fry it slightly, then add an appropriate amount of water and cooking wine, refined salt, sugar, chives, ginger slices, cook until the black fish meat is cooked and rotten, pick off the green onion segment and ginger slices, add pepper, and burn for a while.

Black fish porridge. Prepare the ingredients as follows: 100 grams of rice, 100 grams of black fish, 3 dried shiitake mushrooms, 50 grams of celery, 1 teaspoon of salt, 1 2 tablespoons of ginger, 1 teaspoon of sesame oil, 1500 ml of water.

The specific method is as follows: soak the dried shiitake mushrooms in warm water until soft, wash them, remove the stems and cut them into thin strips. Remove the celery leaves, wash and finely chop.

Slice the black fish into thin slices. Peel and wash the ginger, cut into shreds, and wash the rice. Add 1500ml of water to a pot, bring to a boil over high heat, pour in the rice, and then change to low heat and simmer for 45 minutes.

After that, turn the heat to high, add the fish fillet, shredded mushrooms and shredded ginger and cook for 4 minutes, turn off the heat, add chopped celery, salt and sesame oil to taste!

Roasted black fish with garlic seeds.

Prepare the ingredients as follows: 1 black fish, appropriate amount of oil, 2 grams of salt, 5 grams of sugar, 2 grams of pepper, 10 grams of braised soy sauce, 15 grams of white vinegar, 100 grams of garlic seeds.

The specific method is as follows: step 11 of the practice of roasting black fish with garlic seedsA wild black fish, slaughtered, washed and cut into 2 cm wide segments, add shredded green onion and ginger and pepper, white vinegar and salt to marinate for 10 minutes, dip a little dry starch on the surface, put it in a frying pan and fry until golden on both sides, if there is a supor without sticking to the wok, it will be better, you can directly come out of a pot, but unfortunately I didn't, and patted the fish to break the phase, you can only use two pots to make a dish, put a little oil in the wok, fry the garlic until the surface is yellow, add boiling water, and at the same time add sugar, salt and pepper to taste, put an appropriate amount of braised soy sauce to adjust the color, At the same time, add a little white vinegar to remove the smell, put the fried fish pieces in, and simmer for about 5 minutes!

How to make black fish delicious and simple:Ingredients: black fish, cooking wine, ginger, garlic.

1.After the black fish breaks its belly, the skin of the fish is repeatedly scrubbed with flour because there is a lot of sticky liquid on it. After washing the mucus, cut off and set aside.

2.Marinate in ginger slices and cooking wine for half an hour.

3.Pour out the water from the marinated fish, then dip the fish pieces in starch and fry them slowly over low heat.

4.Fry until golden brown on both sides, remove and set aside.

5.Use the remaining oil from the goldfish. Stir-fry green onions, ginger slices and millet spicy.

6.Then pour in the fried fish, add the teriyaki soy sauce, monosodium glutamate, oyster sauce, caster sugar, and stir-fry evenly. Then pour in an appropriate amount of warm water, cover and simmer for a few minutes, reduce the juice until thick, and turn off the heat.

7.Serve. <>

Stir-fried black fish fillet.

Prepare the ingredients as follows: 300 grams of black fish, 1 carrot, half a red pepper, 1 teaspoon salt, half a green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 3 drops of sesame oil, 4 tablespoons of water starch, appropriate amount of vegetable oil.

The specific method is as follows: cut the ginger and garlic into minced pieces, cut the carrot into diamond-shaped slices, cut the green onion from the middle, cut it diagonally into segments, remove the seeds of the red pepper and cut it into diamond-shaped pieces; 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon water starch, 3 drops of sesame oil and an appropriate amount of salt mix well to make a sauce, black fish slices into slices, add 1 teaspoon of salt, grasp and pinch with your hands until the fish fillets are sticky, add water starch in batches, add 1-2 tablespoons of water starch each time, grasp and pinch with your hands until the water starch is fully absorbed by the fish fillets, then add, and finally pour in 1 tablespoon of oil, grasp well and leave for 10 minutes, pour oil into the pot and heat it, put in the ginger and garlic, stir-fry over low heat until fragrant, put in the fish fillet, carefully cut the fish fillets with chopsticks, Stir-fry until most of the surface of the fish fillets turns white, push the fish fillets to the side of the pot, add carrots, red peppers and green onions to stir-fry until fragrant, pour in the sauce, turn up the heat, turn the spoon to wrap the sauce evenly, and then turn off the heat!

Remove the internal organs, scales and gills of the black fish, clean them and cut them into pieces for later use. Pour cooking oil into a pan, add the black fish, and fry over high heat until lightly browned on both sides. Add boiling water, pour in green onions, ginger slices, and add an appropriate amount of salt.

After the fire boils, simmer for about 40 minutes on medium-low heat; Serve on a plate. <

1. Remove the internal organs, scales and gills of the black fish, clean it, and cut it into pieces for later use.

2. Pour cooking oil into the pot, add the black fish, and fry over high heat until lightly yellow on both sides.

3. Add boiling water, pour in green onions, ginger slices, and add an appropriate amount of salt. Guess stuffy.

4. After the heat boils, simmer over medium-low heat for about 40 minutes.

5. Serve on a plate.

The delicious recipe for blackfish is introduced as follows:

Tools Ingredients: black fish, sauerkraut, mustard greens, chopped green onions, fish tofu, ginger, garlic cloves, cooking oil, salt, water, a small amount of white pepper.

1. After the black fish is processed, slice, cut into pieces, and cut into sections. Mainly according to personal preference. I prefer to cut it into slices or thin pieces, I think it will be more flavorful and delicious. Set aside.

2. Prepare ginger, garlic cloves, fish tofu and chopped green onions. Cut the garlic cloves into cubes, the green onion into thin pieces, and the ginger into small pieces. Fish tofu cut in half in pairs. Set aside.

3. Prepare a ssauerkraut and cut it into small pieces. Prepare another mustard greens and cut into small pieces. Set aside. Place in two different bowls.

4. Put oil in the pan, heat the oil slightly to a high heat, about one minute, then pour in the cut fish, adjust the dust and fry the fish over medium heat. Fry on one side, turn over and continue frying. After both sides are almost fried, add garlic cloves, ginger and stir-fry.

5. Then put an appropriate amount of water in the pot, and then add the sauerkraut. Submerge all the sauerkraut in the water. Turn the heat up and cover the pot. When the water boils, the soup turns white.

6. Then open the lid of the pot, pour in the mustard greens, continue to cover the pot and cook for 2 minutes. Open the lid again, then add an appropriate amount of salt, white pepper, and chopped green onions. If you prefer something fresher, you can pour in a small amount of cooking wine or chicken bouillon.

Stir to combine. Then turn off the heat, remove from the pot, and fill the bowl. Color, flavor, and flavor.

The black fish is called the grouper fish on our side of Yinkai, and it is customary to cut the head and bones of the black fish into pieces on our side, and then boil it into a thick soup over low heat, and then cut the meat of the black fish into thin fillets, and then put it in after the thick soup is boiling, and then it can be eaten after a little blanching for two or three seconds.