What is the method of how to make fish, please tell me more about point 5

Fish cubes braised with garlic beer.

Ingredients: 500g grass carp pieces, 1 head of garlic, 250ml beer, 1 tablespoon of cooking wine, a little green onion and ginger, 1 teaspoon of salt, 1 2 teaspoons of pepper, 1 2 teaspoons of sugar, 1 2 teaspoons of dark soy sauce.

Cooking method:1Handle the fish pieces cleanly, mix well with salt, cooking wine, pepper, green onion and ginger and marinate for 10 minutes; Wash and peel the garlic.

2.Layer flour on the surface of the marinated fish pieces.

3.Heat oil in a pan and fry the fish pieces until browned on both sides.

4.Stir-fry the garlic in the remaining oil in the pot until fragrant, pour in the fish, beer, dark soy sauce and sugar, boil over medium and low heat and simmer until the soup is thick, then turn to high heat to reduce the juice.

Deep-fried small yellow croaker.

Ingredients: small yellow croaker, Sichuan pepper powder, salt, white pepper, cooking wine, beer, flour, corn starch.

Cooking method:1Wash and drain the small yellow croaker, add pepper powder, salt, white pepper and cooking wine, mix well and marinate for 20 minutes.

2.In a 2:1 ratio of flour to cornstarch, pour in the beer and stir the batter until there are no particles.

3.Coat the marinated yellow croaker evenly.

4.Put the fish in the pan and fry until both sides change color and remove it, and then fry it again on high heat until golden brown and remove it.

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.

Cooking 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, fry peanuts 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 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.

Steamed fish in soybean sauce.

Ingredients: 1 sea bass, 1 tablespoon oil, appropriate salt, 1 tablespoon soybean paste, 2 teaspoons cooking wine, 8g chives, 8g ginger slices, 3g green pepper, 3g red pepper

Method: 1) After removing the internal organs and gills of the sea bass and scraping the fish scales, cut a shallow knife on the back of the fish, smear the fish body with salt and cooking wine and marinate for about 5 minutes, stuff chives and ginger slices in the fish belly, put it on a plate and coat it with soybean paste.

2) After boiling water in the pot, put the fish plate, cover and steam over high heat for about 10 minutes, and use the steaming time to shred the green and red peppers for later use.

3) Boil the oil until it is 60% hot, then pour it on the surface of the sea bass, and then put green and red pepper shreds to decorate.

1. Squirrel mandarin fish.

Ingredients: 200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch, appropriate amount of salt, 15 grams of vinegar.

Method: 1) Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the fish head, spread it out, and pat it flat. Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a backbone at the tail for about 1 rain.

After the fish is deboned, spread out with the skin facing down, cut into a flower knife with an oblique knife, the knife is as deep as 4 5 of the meat, do not cut the skin of the fish, open a forest posture at the tail, and pull the tail out of the knife.

2) Sprinkle the fish body with salt, pepper, cooking wine, and wet starch (a little) and coat well.

3) Wok on the heat, heat and pour in vegetable oil, the oil is hot to seventy, dip the osmanthus fish in a little starch, put it in the oil pan and fry for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry, fry it until it is golden brown, and put the side of the flower knife in the fish plate with the side up, and put the fish head on it.

4) Put the pine nuts in a pan of oil, remove them when they are cooked, and put them in a small bowl.

5) Leave a little oil in the wok, put in a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push well, pour it on the fish out of the pot, and sprinkle with pine nuts.

2. Ancient steamed fish.

Ingredients: 1 sea bass, 100 grams of pork belly, soy sauce, ginger, garlic, oyster sauce, sesame oil, black bean sauce, Jiang rice wine, sugar, shallots, red pepper.

Method: 1) Put the shredded meat into a bowl, add the rice wine and stir well, then add the black bean sauce, minced green onion, minced ginger, minced garlic, soy sauce, sugar, and oyster sauce and stir well.

2) Cut the fish from the dorsal fin to the keel with a knife.

3) Add water to the pot, boil the scalding fish, and soak it in the pot to remove the fishy smell.

4) Put green onion and ginger on a plate, put the fish on a plate with the incision facing down, and pour the marinated shredded meat over the fish.

5) Add Shenchun reed water to the pot, after the water boils, put the fish on the steaming rack, it takes about 15 minutes, take it out and sprinkle some green onions and red peppers, boil a small spoon of hot oil, and pour it over.

3. Sweet and sour hairtail.

Ingredients: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, starch.

Method: 1) After washing the hairtail, cut it into 10 cm segments and marinate it with salt for about 10 minutes.

2) Take a clean small bowl, pour in an appropriate amount of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, pour in an appropriate amount of vinegar according to preference, and stir well with an appropriate amount of refined salt.

3) Dip the hairtail segments in the dried starch.

4) Add oil to the pot, after the oil is hot, put it into the hairtail section and fry it over low heat, fry one side and gently turn over the hairtail section, fry the other side until it is slightly yellow, turn the hairtail section to the side, add the green onion, ginger slices, star anise and stir-fry until fragrant.

5) Pour in the prepared sweet and sour sauce, preferably over the hairtail, and simmer for 10 minutes.

Ingredients: 1 mackerel, 20ml of soy sauce, 25g of sugar, 5g of five-spice powder, 10ml of cooking wine, half a green onion, half a piece of ginger, and a small handful of Sichuan peppercorns.

How to make it: 1. Remove the internal organs of a mackerel, wash it, and cut it diagonally into 3cm pieces.

2. Add half a bowl of water to soy sauce, sugar, five-spice powder and cooking wine, heat it in a pot, and let it cool to make a sauce.

3. Add an appropriate amount of oil to the pot, absorb the surface moisture of the fish pieces with kitchen paper, and fry them in the pan over low heat until golden brown on both sides.

4. Take out the golden fish pieces and soak them in the pre-prepared sauce for two minutes.

5. Slice the green onion and ginger, add the green onion, ginger and Sichuan pepper to the pot, add the soaked fish pieces, pour in the remaining sauce, add water to cover the fish, boil over high heat and turn to low heat.

6. Cook on low heat until the soup is basically dry, and leave more soup if you like bibimbap.

7. At this time, taste the taste, the taste is not enough, you can season it according to your personal taste, you can eat it cold or hot.

Steamed grass carp: Preparation method: wash the freshly processed fish, wipe off the water, rub the fish inside and out with 6 grams of salt, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onions and ginger in the belly of the fish, and steam it in a steamer for about 8 minutes to cook.

Drizzle with sesame oil and place the coriander on the head and tail of the fish or on both sides of the belly and back of the fish.

Peculiarity. This dish pays attention to the heat, is light and palatable, and has a unique flavor.

Technology critical. Accurate timing and firepower. The firepower is small, the time is not enough, the fish is fishy and undercooked; The fish meat is seriously dehydrated and the meat is old because of the high firepower or overtime.

Braised grass carp. Ingredients: grass carp.

Excipients: pork loin, shiitake mushrooms.

Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Method:1Remove the internal organs of the grass carp and clean it, cut it into the word "well" on the body of the fish, coat it with salt and marinate it for a while, wash and cut the green onion, ginger and garlic into minced pieces, wash and cut the mushrooms into shreds, and cut the pork loin into shreds;

2.When the oil is 60% hot, put the whole fish into the pot and fry it until golden brown on both sides, remove and drain the oil;

3.Sit in the pot and light the fire, leave the remaining oil in the pot, pour in the minced green onion, minced ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, and then thicken the pot.

1. Boiled fish.

After taking out a fish, then deal with it, try to remove the spines, and then cut it into small pieces and put it in a bowl, then add an appropriate amount of edible salt, cooking wine, egg white, pepper, corn starch, edible oil, etc. to the bowl, stir evenly and then leave it for about half an hour, then put an appropriate amount of water in the pot to boil, put the cabbage leaves into the blanch, take them out and put them at the bottom of the bowl, put the coriander to the bottom of the bowl, and then add oil to the pot to heat, and fry the pepper, star anise, cinnamon, dried chili pepper, etc. After that, remove the spices in it and take out half of the oil in the pot, the remaining oil can be used to fry ginger and garlic, by the way, put the millet chili pepper and bean paste into it and fry it, and then put water in it and boil over high heat, and then put the marinated fish fillets in, continue to boil over high heat, after boiling, use a spoon to remove the bubbles inside, cook for another 2 minutes, take out the fish fillets and put them in the bowl with cabbage before, and sprinkle chopped green onions on top, and heat the oil from the pot again, After heating, take it out and pour it over the fish fillet sprinkled with chopped green onions, preferably with a few slices of coriander on top and serve.

2. Sauerkraut fish.

After washing the fish bought, then deboning and slicing it, then put the fish fillets out in a separate bowl, and then put an appropriate amount of salt, monosodium glutamate and other seasonings into it to stir the fish evenly, and wash the sauerkraut for later use. Put an appropriate amount of oil in the pot, first put the ginger and garlic in it to fry, fry the sauerkraut after frying, put in the stock, put the sauerkraut in and cook for two minutes to taste, and then put the fish in the pot and cook for a few minutes to cook, and those with heavy tastes can also put some pepper to taste.

Chop the fish head with peppers. Raw materials: fresh fat fish head (also known as male fish, big head fish) fish head A special tip: the fish head must be fresh and should not be placed in the refrigerator for a long time. Finely chopped pepper, ginger, monosodium glutamate (or chicken essence), cooking oil, steamed fish soy sauce, light soy sauce.

Cooking method: 1. Cut the fish head, remove the gills and wash it, drain it and put it on a plate.

2. Spread the delicate chopped pepper evenly on the surface of the fish head (how much can be decided according to the taste).

3. Add diced ginger, salt (a small amount, because there is a lot of salt in the chopped pepper), monosodium glutamate, steamed fish soy sauce, cooking oil and a small amount of water.

4. Put the fish tray into a cold steamer (avoid high pressure and hot pot), heat fiercely, and steam for 8 10 minutes after steaming.

5. Remove from the pot, pour a tablespoon of light soy sauce and garnish with chives.

Beer fish. Ingredients: live fish (tender meat is preferred), green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, light soy sauce, dark soy sauce, oyster sauce, green onion and ginger, chicken essence, monosodium glutamate.

Cooking method: 1. Wash the fish, wash the tomatoes and green and red peppers and cut them into pieces;

2. Sit in a pot and light the fire, pour the oil and heat it, add the fish and fry it;

3. Then sit in the pot and light the fire, pour the oil, put in the fried fish, add green onions, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt, chicken broth and simmer for 5 minutes, add tomatoes and sesame oil after boiling.

1. Sweet and sour fish. Ingredients: fish, tomato paste, sugar, light soy sauce, salt, cooking wine, green onion, ginger, garlic, corn starch, chicken essence.

Method: Cut the ginger into ginger slices and minced ginger, cut the garlic into minced garlic, cut the green onion into chopped green onions, clean the fish and cut it into pieces and marinate it with salt, ginger slices and cooking wine for about 20 minutes. Put oil in the pot and boil it to 8 to hot, put a little more cornstarch on the marinated fish, let the cornstarch wrap the fish pieces in a layer of paste sauce on the surface, and then put it in the pot and fry it until golden brown, take out the drained oil and set aside, leave a little oil in the pot and put ginger in it, stir-fry the garlic until fragrant, then add tomato paste, a small amount of light soy sauce, sugar, a small amount of water, stir-fry the chicken essence on low heat until the soup is thicker, put in the fried fish pieces just now and stir-fry evenly, and finally put a little green onion to get out of the pot.

2. Braised crucian carp. Ingredients: crucian carp, green onion, ginger, garlic, salt, cooking wine, chicken essence, bean paste, perilla, green and red pepper, shiitake mushroom, onion.

Method: Cut the green onion into white onion segments and green onions, cut ginger slices and minced ginger into ginger, cut the onion into small grains, cut the green and red peppers into small grains, cut the mushrooms, cut the garlic into minced garlic, remove the scales of the crucian carp, remove the internal organs and gills, clean the black membrane in the fish belly, and then put a small amount of salt, cooking wine, ginger slices, and green onion segments to marinate for 29 minutes. After the oil is heated in the pot, sprinkle a little cornstarch on both sides of the fish and fry it in the pan, do not turn the fish when it enters the pot, fry it for 1 minute and then turn it slowly, fry until both sides are golden brown and set aside.

Leave a little oil in the pot, after the oil is hot, put in the green onion white section, bean paste, minced ginger, minced garlic, onion, shiitake mushroom, and Shihao green and red pepper to fry together to make the fragrance, put in an appropriate amount of water, and then put the fried crucian carp and boil over low heat until 3 minutes When the soup is almost dry, then put the chicken essence, perilla stir-fry, and finally release the raw powder water to thicken evenly.

3. Fish head tofu soup. Ingredients: fish head, tofu, green onion, ginger, pepper, chicken essence, salt.

Method: Cut the tofu into pieces, cut the green onion into chopped green onions and green onion segments, cut the ginger into shredded ginger and ginger slices, and treat the dirty things in the gills with the fish head, be sure to clean it up or not be very fishy, and then marinate it with salt, ginger slices, green onions, and cooking wine for about 30 minutes. Before frying the fish, the pan is evenly oiled and heated over high heat, after cooling, pour out the remaining oil, and then heat the new oil in the pan so that no matter what fish is fried, the fish head will be fried first, in order to make the fish soup whiter, fry until golden on both sides, add water to boil, add shredded ginger, tofu to cook for about 10 minutes, season and add salt, chicken essence, pepper, and chopped green onion can be out of the pot.