How to make a slice of fish, how to make a good slice of fish

Bad fish fillet

Ingredients: 300 grams of grass carp fillet.

Spices: 50 grams of soaked fungus, 100 grams of lees, 80 grams of hair soup, 25 grams of sugar, ginger juice, cooking wine, salt egg white, starch, salad oil.

Method 2: Boil the wide oil in the pot until it is 50% hot, slide the fish fillets until they turn white and mature, remove the oil, and rinse off the excess oil with water.

3. 50 grams of soaked fungus in boiling water, put it at the bottom of the plate. Boil 100 grams of fragrant lees wine, 80 grams of hair soup, 25 grams of sugar, ginger juice and salt in the pot, put in the fish fillets and simmer slightly, thicken, pour oil out of the pot and put on a plate.

The fillets in this dish are white and stretched, and cannot be rolled, so the temperature should not be too high when lubricating the oil. Secondly, this dish is not a half-soup dish, but a slippery juice dish, with a layer of bad juice on the plate but not too much, and the color is light yellow and translucent. Third, the heating time of this dish should not be too long, otherwise the bad flavor is easy to volatilize.

Slippery fish fillet with bean flower

Main ingredients: 2 kg of grass carp, tofu flowers, rice wine, salt, egg white, starch, green onion, ginger, minced garlic.

Accessories: Chaotian pepper, Sichuan pepper, Pixian bean paste, 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce, 1 teaspoon of sugar, salt, appropriate amount of fried peanuts.

Method 1: Fish slaughter and wash. Slice the meat of the fish body close to the fish bones, slice the fish obliquely into large thin slices, put rice wine, salt, egg white and starch to grasp well, and marinate for about 10 minutes.

2. Boil the fish head and bones into fish soup for later use. Finely chop the green onion, ginger and garlic, cut the Chaotian pepper into small pieces, chop the Pixian spicy bean paste finely, and slightly crush the fried peanuts for later use.

3. Put oil in the pot, fry the peppercorns over low heat and remove them first, then put in the peppers and fry them until fragrant.

4. Put ginger and minced garlic in the oil pot and stir-fry until fragrant, add Pixian spicy bean paste to stir-fry the red oil, add fish soup to boil, cook rice wine and soy sauce, and then add sugar and a little salt to adjust the taste.

5. Put the marinated fish fillets in one by one, cook for about a minute or two until the fish fillets turn white, then turn off the heat. Scoop the tofu into large pieces with a spoon and put them in a container (either in a pot or in a deep basin).

6. Pour the boiled fish fillets and soup into the pot with the bean curd, and sprinkle with peanuts, chopped green onions, minced garlic and fried chili peppers. Heat the oil (smoking) in a ladle and pour it over it.

1.Soft yo-york fillet.

Ingredients: 800 grams of carp, 15 grams of magnolia slices, 15 grams of carrots, 5 grams of starch, 3 grams of salt, 25 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 5 grams of soy sauce, 25 grams of sugar, 10 grams of vinegar, 30 grams of vegetable oil.

Method:1Remove the head and scales of the fish, take out the internal organs, wash it, split it twice, remove the thorns, and slice it into a spatula.

2.Put 500 grams of boiling water into the spoon, and blanch the fish fillets in the spoon until they are broken and removed.

3.Put the bottom oil in the spoon, fry the pot with green onions, ginger and garlic, put in the magnolia slices and carrot slices, then put the fish slices and refined salt, vinegar, sugar, cooking wine, soy sauce, and 25 grams of bad soup, and thicken it with 10 grams of wet starch after boiling, and pour the oil out of the spoon.

2.Peach kernel fillet.

Ingredients: sea bass, walnuts, bell peppers, salt, cooking wine, egg mixture, corn starch, water starch, light soy sauce, green onions, ginger and garlic.

Method:1Wash and slice the sea bass, use an appropriate amount of salt, a spoonful of cooking wine, an appropriate amount of cornstarch, and half an egg to grasp well. Marinate for about five minutes.

2.Smash the walnuts, soak them in boiling water for five minutes until the peach kernels are full, remove them and use kitchen paper towels to absorb the water, heat the oil pan for four or five minutes, fry for about a minute or two, and remove the oil.

3.Change the bell pepper to a knife, cut the green onion, ginger and garlic into cubes, fry the pan, and heat the pan with cold oil. Fry the fish fillet, and when it is ripe, it will be served.

4.Bottom oil, stir-fry chives, ginger and garlic, add bell peppers, stir-fry a few times, add 1 tablespoon of cooking wine, appropriate amount of salt, chicken essence, three or four tablespoons of boiling water, 2 tablespoons of light soy sauce. Hook 2 tablespoons of water starch to thicken, add the fish fillet, evenly coat the soup, and finally add the walnut kernels, stir-fry out of the pan.

1. Chop the pepper, wild pepper and garlic in a bowl for later use;

2. Debone the fish, slice it with an oblique knife after deboning, chop the fish bone into sections, and chop the fish head into two halves;

3. Pour a spoonful of starch over the fish and grasp it well with your hands;

4. Add water to the pot, put the fish head and bones, and put a small spoon of salt! Remember to keep the fish first! Cook the fish bones for 10 minutes until cooked, then remove them and place them on a plate;

5. Then pour the fish into the pot and cook for five minutes, remove it and cover it on the fish bones;

6. Stir the good chili pepper and garlic in a small bowl with a small spoon and sprinkle it on the fish;

7. Sprinkle with coriander, then pour the flavor on the fish evenly, and then pour some steamed fish soy sauce to cover the bottom of the plate.

The efficacy of fish: autumn and winter are a good time for the weak to take supplements, and fish is a good aquatic food for tonic, which is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body.

Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals.

Although the fat content of fish meat is low, the fatty acids in it have been proven to lower blood sugar, protect the heart and prevent cancer. Vitamin D, calcium, and phosphorus in fish are effective in preventing osteoporosis. The fat of fish contains unsaturated fatty acids, which have anti-atherosclerotic effects, so it is beneficial for the prevention and treatment of cardiovascular and cerebrovascular diseases, enhancing memory, protecting eyesight, and eliminating inflammation.

However, the more fish you eat, the better, because the fatty acids of fish contain a large amount of eicosapentaenoic acid, which can inhibit the coagulation of platelets.

1. Ingredients: 1 kg of grass carp, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blending oil, 1 egg, appropriate amount of sauerkraut, appropriate amount of pickled red pepper.

2. Slice the fish.

3. Beat the egg and pour out the egg whites inside.

4. Add cooking wine.

5. Put a pinch of salt.

6. Put a little soybean flour and let it stand for 10 to 15 minutes.

7. Put a little salt in the bones, and the cooking wine and bean flour are stacked and set aside.

8. Chop the pickled cabbage, red pepper and ginger for later use.

9. Cut the ginger into small particles, a few garlic pieces, and chop the green onion for later use.

10. Heat the pan with cold oil.

11. Sauerkraut at 80% oil temperature, ginger pickled pepper, stir-fry until fragrant.

12. Add the broth and bring to a boil for a few minutes.

13. Pour the fish bones into the pot and boil for a few minutes. Bring out the flavors of sauerkraut and fish, and you can taste it while cooking.

14. Add a small spoon of lard, and friends who don't like greasy can skip it.

15. Finally, put the spiced fish into the pot one by one with chopsticks. Stir gently. Boil for a few minutes and you're ready to cook.

Longjing fish fillet.

Ingredients: 300 grams of herring meat, 5 grams of Longjing tea, an egg white, 20 grams of ham, mushrooms and bamboo shoots, 3 grams of salt, 5 ml of rice wine, 1 g of monosodium glutamate, 5 grams of starch, 20 ml of clear soup, appropriate amount of green onions, 5 grams of lard.

Method:1Cut the fish into thin slices 4 cm long and 2 cm wide, mix with a little rice wine and refined salt, add egg white, sprinkle some dry starch and mix gently, and add 100 ml of hot water to soak Longjing tea.

2.Heat the wok, add cooked lard, cook over medium heat until six mature, sprinkle the fish fillets into the pot, gently scratch them with chopsticks, so that the fish fillets do not stick and sink, and when the fish fillets float slightly to jade white, pour them into a colander and drain the oil.

3.Leave a little oil in the original pot, put it on the fire, put in the tea leaves and stir-fry, when the pot exudes the aroma of tea, add mushrooms and bamboo shoots, and then adjust the flavor with rice wine, tea juice, fine salt and monosodium glutamate, and add wet starch to thicken after boiling.

4.Pour in the fish fillet, turn the wok upside down, drizzle with cooked lard, remove from the pan and sprinkle with minced ham.

Prepare a grass carp, remove the fish bones, cut the fish meat into thin slices, pour some oyster sauce, cooking wine, egg white and marinate for ten minutes, heat the oil, put the fish fillets down and fry it, then pour in water, then put in a little chili, adjust the taste, and cook.

Pay attention to safety when doing it.