What are the practices of fish, and what are the practices of fish

1. [The practice of saliva fish].

Ingredients: 1 silver carp, 2 tablespoons starch, about half a tael of fried peanuts, 2 tablespoons of cooked white sesame seeds, a small piece of ginger, 1 garlic, 5 chives, 2 tablespoons of tempeh, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 or 2 taels of red oil chili, 2 tablespoons of Sichuan pepper oil, appropriate amount of salt and monosodium glutamate, 1 tablespoon of sesame oil.

Method: 1. Wash the fish into slices, mix well with salt and cooking wine and marinate for a few minutes, then add water starch and mix well to taste, chop fried peanut kernels into pieces, chop tempeh, and mince green onions, garlic and ginger.

2. Put oil in a pot and cook until it is 60% hot, pour in tempeh, minced ginger and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic and tempeh, red oil chili, Sichuan pepper oil, sesame oil, fried peanuts in a large bowl and stir well to make a sauce.

4. Put oil on the pot and boil until it is hot, then put in the fish fillets and stir-fry until it is smooth.

5. Drain the oil and put it in a bowl.

6. Drizzle with sauce, then sprinkle with cooked sesame seeds and chopped green onions.

7. Mix well.

2. [The practice of boiling fish].

Ingredients: carp, Sichuan pepper noodles, Sichuan peppercorns, chili pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine knife (quick knife), pot (iron pot), pot (deep basin).

Method: 1. Buy carp and cut it into fillets.

3. Boil a little water, put in the fish fillets and blanch them (8 percent), and remove them immediately. Loading pot, water is unnecessary.

4. Heat a lot (a large amount) of oil, add a number of dried red peppers and peppercorns (depending on personal taste), and pour the oil on top of the fish fillets when the color of the peppers in the oil pan turns slightly black.

5. The boiled fish eaten in restaurants often has a lot of soybean sprouts under the fillet. The fillet is just a layer on top of the sprouts. And if you eat it at home, the sprouts can be exempted.

6. When the oil is just poured on, because the oil temperature is high, be careful not to let the oil splash out and scald yourself, so the utensils for boiling fish must be larger.

Note: 1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just flooded. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. When marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.

4. I think that peppercorns and chili peppers are fragrant, so it is better to fry them and then splash oil.

Distiller's lees. Ingredients: 1000 grams of dried fish, 20 grams of ginger, 20 grams of garlic, 30 grams of dried chili peppers, 700 grams of rice wine.

Method: 1...Clean the dried salted grass carp, gently brush off the salt particles on the surface with a brush, and then soak it in water for 1 and a half hours, change the water halfway, taste the saltiness, and not soak it for too long, otherwise the taste of the fish will become light, and the texture of the meat will become soft and scattered, which is not conducive to marinating.

2.Dry grass carp, cut into pieces, put it in a steamer and steam it (the skin is facing up when steaming), take it out and let it cool.

3..Pour oil into the hot pan (about twice as much as usual cooking), when the oil is heated to 7 (see a small amount of green smoke floating from the side of the pot to the middle of the pot), immediately turn off the heat, pour the minced ginger and garlic into the oil and stir-fry, when you see that the oil foam in the pot is decreasing, put down the chopped dried pepper shreds to burst out the spicy flavor, and finally pour in the wine, re-ignite the fire and boil the ingredients.

4.Pour the grass carp into the rice wine, add some spicy fresh or other seasonings you like, turn to low heat and cook for 2 minutes to make the fish pieces taste good, and at the same time let the water in the pot evaporate. (At this point, you can try the saltiness, add sugar or salt to blend the flavor to your liking).

If the rice wine can't be overgrown with the fish pieces, you can add cooking oil and sesame oil to the pot, and don't add water! Finally, turn off the heat and spread the sake lees thoroughly.

5.Find a large ceramic jar, pour in the sake lees, cover the mouth of the jar with one or two layers of plastic wrap, then close the lid and marinate for about 7 days. When eating, pick it up with clean chopsticks and eat it directly.

Recording a lot of delicacies, this is the first time to record making fish.

Braised cod. Ingredients: 3 cod, 8 dried chilies, half a shallot, 2 cloves of garlic, 3 slices of ginger, appropriate amount of flour, 1 spoon of light soy sauce, a little dark soy sauce, 1 spoon of rice vinegar, 1 spoon of cooking wine, 1 spoon of oyster sauce, 1 teaspoon of sugar, a pinch of salt, appropriate amount of cooking oil.

Production method: 1. Handle the cod first, clean the internal organs of the cod, scrape off the scales, clean and cut into cod segments.

2. Pour half a bowl of flour into the cod, grasp it well, and let the surface of the cod be coated with flour, so that it is not easy to break the skin when frying.

3. Cut the green onions, ginger slices, garlic slices, and dried chili peppers, wash them, and wipe the water on the surface with a paper towel for later use.

4. Add cooking oil to the frying pan, add the cod after the oil is hot, don't be in a hurry to turn it first, wait for the bottom to be golden and then turn over, and fry golden brown on both sides.

5. Stir-fry the fried cod to the edge, add green onions, ginger slices, garlic slices, and dried chili peppers in the middle, stir-fry slightly, do not stir-fry the cod.

6. Add light soy sauce, dark soy sauce, cooking wine, oyster sauce, rice vinegar, sugar, salt and stir well. Then add an appropriate amount of water, you don't need to add too much, the cod is already half-cooked, and the amount of water is about half of the cod.

7. Cover the pot, simmer for 5 minutes, reduce the juice on high heat, sprinkle with chopped green onions, and you can get out of the pot! The delicious braised cod is ready.