The practice of freshwater fish, the practice of water fish, point out in detail

Ingredients: 300 grams of pork ribs, a water fish, 50 grams of ginger, five red dates, 10 grams of codonopsis.

Excipients: a little salt, a little monosodium glutamate.

1. Cut the fish into pieces, and then put the fish into the casserole.

2. Add the pork ribs, ginger and oysters.

3. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and boil.

4. Add a little salt and monosodium glutamate to taste.

5. Put it out of the pot and put it in a bowl, and the pork ribs and stewed fish can be made.

Water fish is soft-shelled turtle that can be stewed and eaten.

Ingredients; 1 soft-shelled turtle.

Accessories; 3 red dates, 1 handful of wolfberry, 1 piece of ginger, appropriate amount of cooking wine, appropriate amount of salt.

1. Kill and clean up, put it in hot water and not boil, about 60 degrees, remove the surface membrane, take out the internal organs and put them in cold water to remove the blood and water for later use.

2. Chop into pieces, put them in water and continue to remove the blood and wash them clean.

3. Put the washed soft-shelled turtle into a casserole.

4. Put the ginger slices into a casserole and pour in the cooking wine.

5. There is still a little blood in the boiling soft-shelled turtle water, and slowly skim off the foam little by little.

6. Wash the prepared wolfberries and red dates.

7. Simmer the jujube over low heat and put it in a casserole that has been boiling for half an hour.

8. I don't know what the liver is called, and put it together with wolfberries for backup, and it will get old if you cook it for too long.

9. When cooking for about 50 minutes, add the liver and wolfberry, add salt and continue to simmer, and then turn off the heat for about 20 minutes.

10. Finished picture of stewed soft-shelled turtle.

Ingredients: 1. Cut the fish with a flower knife.

2. Coriander, chopped green onion, green onion segments, ginger slices.

3. Pickled peppers. , pickled ginger, ginger, garlic.

Method: 1. After the water is boiled, add ginger slices and green onions to cook to taste;

2. Beat off the slag and put the fish on high heat to cook;

3. Put on a plate after cooking;

4. After the oil is heated, add watercress, pickled pepper, pickled ginger, garlic, ginger and sugar and stir-fry until fragrant, 5. Add a small amount of water.

6. After the flavor is out, put chopped green onions, vinegar, pepper powder, and hooks;

7. Pour the juice over the fish, sprinkle with chopped green onions and coriander, and it's done.

To make boiled fish, the home version is very simple, go to the head and tail of the fish, slice directly with bones, add salt and monosodium glutamate, put an egg, add 35 grams of starch, mix evenly in the pot to burn wide oil, when the 4 layers are hot, throw the fish fillets into it and slide away, pick up and set aside after 30 seconds, buy a bag of bean paste and red pepper, add a spoonful of oil to the pot, add green onion and ginger, red pepper and bean paste, fry until fragrant, add water, water to thicken, add salt and monosodium glutamate to taste, and then put in the fish fillet, boil it to put it in a basin, and then heat the chili oil, pour it on it, I did it myself at home and it tasted great!

1.First, slice the green onions and ginger, then change the knife into shreds, and cut the shallots into chopped green onions.

2.Put the ginger and green onion in a clean bowl and soak in water for 5 minutes.

3.Cut the onion in half and cut it into onion rings and break it apart, then cut the fish clean and make a knife along the loin of the fish, a little deeper.

4.Marinate the fish in green onion and ginger water for 5 minutes, taking care to turn it regularly.

5.Prepare the seasoning: Mix salt, soy sauce, vinegar and sugar for later use.

6.The water in the pot is boiled, put it in an iron rack, put it in a tic-tac-toe shape with chopsticks on the iron rack, then put the fish on the chopsticks and add an appropriate amount of cooking wine, cover it and steam it over high heat for 8 10 minutes. After 8 minutes of raising the bell, turn off the heat and add a small amount of cold water to the edges to cool, and take out the fish with chopsticks at both ends.

7.Evenly stack the green onion, ginger, yangming and green onion rings on the fish, pour the seasoning on the fish body, sit on the pan with oil, heat it and pour it evenly on the fish. Sprinkle with chopped green onion and finish.

Nutritional value of fish

The nutritional value of fish is reflected in its rich protein, fat, and minerals such as vitamin D, calcium, iron, and phosphorus, which are very beneficial to human health.

Freshwater fish practices.

1. Braised carp.

1. First of all, remove the internal organs and gills of the fish, wash the end of the fish's blood, and use a knife to cut a few diagonally on the belly of the fish to absorb the flavor. Rub a pinch of salt and pour in a little cooking wine and marinate for 10 minutes.

2. Shred the green onion and dried chili, slice the ginger, set aside the garlic, drain the water on the fish, and put a little cornstarch into the oil pan and fry.

3. Wait until both sides of the fish are slightly yellow before removing from the pot.

4. Leave a small amount of oil, add sugar, Sichuan pepper, green onion, ginger, garlic, dried chili, cooking wine, light soy sauce, and many other ingredients, as well as fried fish, and cook on high heat for 5 minutes until the soup is finished.

5. Finally, pick out the fried green onion and ginger, and add some fresh shredded green onion or coriander to decorate.

Second, the practice of Soviet-style fried fish.

1. Cut the grass carp into pieces, scrape off the black membrane in the belly of the fish and wash it, and then cut it into thick fillets perpendicular to the back of the fish.

2. Then add 1 tablespoon of cooking wine and light soy sauce to the fish fillet, as well as a little ginger slices, green onion and a small amount of salt, stir well and marinate for 15 minutes.

3. Put the caster sugar, vinegar, dark soy sauce, light soy sauce, cooking wine, and salt in the sauce in a small bowl.

4. Pour pure water into the pot again, add the ingredients star anise, wait for the cinnamon to boil, pour in the prepared sauce, boil again, put in the peppercorns to turn off the heat.

5. Pour the prepared sauce into a basin and let it cool for later use.

6. When the cooking oil is boiled to 50% hot, put the fish pieces into the pot, the fish is fragile and do not turn it frequently, and remove and drain the oil when it is fried until it is crispy.

7. Heat the oil in the pan again until it is hot to 7, and then put the fish pieces that have been fried once into the pan and fry them until golden brown and crispy.

Third, the practice of returning to the pot fish.

1. Remove the head of the fish, cut it horizontally, then add cooking wine, ginger foam, green onion and salt and marinate for 10 minutes.

2. Sprinkle dry starch on the fish stick, fry in a pan over low heat, and fry until golden brown on both sides.

3. Put 1 tablespoon of peanut oil, heat the oil over medium-low heat, add pickled pepper, ginger and garlic foam and stir-fry until fragrant, and add tomato paste.

Mix ml of water, water starch and soy sauce into juice and pour it into a pot and boil over medium-low heat until transparent.

5. Add the green onion after adding the fish sauce.

Homemade braised flat fish.

1. Wash and dry the flat fish, cut two to three knives on the back of the fish on both sides, slice the ginger and garlic.

2. After wiping the pot with ginger slices, put on the heat, pour the oil, when it is hot, put in the flat fish, fry it over medium heat, turn over once halfway, and fry the fish skin on both sides until it is slightly golden brown.

3. Then put cooking wine, soy sauce, sugar, chicken essence, green onion, ginger, garlic, and other ingredients on the fried fish, cover the pot, and cook over medium to high heat until the soup is thick.

4. Finally, remove from the pot and sprinkle with coriander or chopped green onion.

Freshwater fish practices. The content of the freshwater fish recipe is introduced here, I don't know if you have learned it! Fish is a very tasty food, you just have to learn the aboveFreshwater fish practices. , then you can have a fresh and delicious seafood feast.