How to make the left mouthed fish delicious, the practice of braising left mouthed fish

Steamed left-mouth fish is delicious. Left mouth fish, also known as left butterfly fish, flounder. A main bone, no small thorns, smooth and delicate, suitable for the whole family.

Fish is delicious, whether it is eaten meat or made into soup, it is fresh and delicious, arousing people's appetite, and it is a favorite food in people's daily diet.

Ingredients: 1 left-mouthed fish.

Excipients: shredded green onion (appropriate amount), shredded ginger (appropriate amount).

Method: 1. Remove the internal organs and gills of the fish in the left mouth, clean it, have a knife on the back of the fish, marinate it with salt and ginger to taste, put the pot on the fire, pour water and put it on a small shelf, ** boil the water, put the fish in after the water boils, cover for about 10 minutes, turn off the heat, pick out the ginger and other seasonings, start another pot, pour the fish soup into the pot and heat it with the steamed fish soy sauce, and then put it back on the fish plate.

2. Sprinkle shredded green onion and ginger on the fish, then add a small amount of oil, scoop out with a spatula when the oil temperature is 7 8 hot, and sprinkle it on the chopped green onion.

I think if it's fresh fish, it's best not to fry it, it will lose its umami when it's fried, and put the braised ingredients and washed fish directly into the pot, (green onion, ginger and garlic stir-fry until fragrant, a big ingredient, a little dark soy sauce, a little sugar, salt, monosodium glutamate, chicken essence) When the soup is not much, thicken it with starch, and put a little garlic before ...... out of the pot

You can try adding flour and cooking wine on top and it will be delicious.

Choose a fresh, fat, and left-sided fish that has been processed by the vendor. Prepare shredded green onion and ginger, dried and spicy garlic cloves, peppercorns and other condiments. First of all, cut the processed fish into a few knives, coat the fish body with salt and marinate it in a cool place for about half an hour, and then stuff the fish body into the shredded green onion and ginger and steam it in the pot.

Then add garlic cloves, peppercorns, chili peppers to the hot oil and stir-fry until fragrant, then add fish sauce and stir-fry and pour on the left mouth fish. The left-mouthed fish produced in this way is delicious and fragrant.

Nutritional value of left-mouthed fish.

1. The nutrients of the left-mouth fish.

Left-mouthed fish is a marine fish that contains a lot of high-quality protein and some vitamin A

and vitamin D, as well as calcium, phosphorus, iron, and potassium and other trace elements.

These substances are essential nutrients for the normal work of various organs of the human body, and they meet the needs of the human body's metabolism for different nutrients, and have great benefits for promoting the body and improving physical fitness.

2. The left-sided fish can strengthen the brain and puzzle.

Left-mouthed fish also contains a variety of important substances that are beneficial to the human brain, especially the content of DHA and trace element phosphorus, which are absorbed by the human brain and not only promote intellectual development, but also promote brain cells.

Regeneration is also good for improving memory, and it can also make people's thinking agile and clear, and have good thinking skills.

3. Left-sided fish can lower cholesterol.

Left-mouth fish is a high-protein and low-fat ingredient, and it contains some unsaturated fatty acids.

It can promote the decomposition of fatty acids in the human body, and can also reduce the body's absorption of cholesterol.

It has a certain preventive effect with hyperlipidemia, and the left-sided fish can also dispel wind and dehumidification, and can also invigorate blood circulation, which is beneficial to human rheumatoid arthritis.

There is also some relieving effect.

Ingredient breakdown. Left mouth fish, ginger, green onion, light soy sauce.

Steps. 1. Wash the fish and put it on a plate.

2. Put the ginger shreds, and steam for 5 minutes after the water boils.

3. After the loose pot is distributed, pour out the ginger shreds and water.

4. Put shredded green onions, drizzle with light soy sauce, and drizzle with hot oil.

The left-sided fish is steamed and delicious. After killing and washing, put green onions under the bottom of the fish, put ginger slices, and pour cooking wine on the balls. Steam on high heat for eight to ten minutes (put a little more water in the steamer).

After taking out the world, remove the green onion and ginger, pour out the soup, sprinkle the green onion is disadvantaged, pour on the high-temperature oil, and then pour the steamed fish soy sauce.

The steamed left-mouth fish is very delicious, so let's introduce it next.

Delicious and easy-to-make steamed left-mouth fish steps:

Step 1 The left mouth fish has a lot of small scales, and if it is not treated, it will affect the taste when eating. So the first step is to scrape off these small scales with a scaler and rinse them off.

Step 2: Hit the cleaned fish horizontally and vertically with a flower knife. This step is to make it easier to absorb the flavor and steam.

Step 3: Rub the fine salt into the gap of the flower knife, massage the fish, and apply salt to the wound. Finally, the first oak bucket ginger shreds are embedded in the gaps of the flower knife to remove the smell and enhance the freshness.

Step 4: After the water is boiling, steam in a pot for 7 minutes.

Step 5Open the lid, take out the fish, and pour chopped green onions, light soy sauce and vinegar evenly over the fish.

Step 6: Don't chop too many green onions, just a little is enough.

Step 7 Don't steam the fish soy sauce too much, because the mill has already killed the chicken with salt horses, and too much will be salty.

Step 8 The last step: Heat the salad oil and pour it on top of the steamed fish.

1. Cut out the meat of the left fish and put it in the refrigerator;

2. The vinegar hot sauce seasoning is completed in proportion, and the slag mountain hidden Weizhou perilla sauce is mixed evenly in a blender in proportion;

3. After cutting the left mouth fish into a slice of about 15 grams, put the sprouts on top of the left mouth fish and roll it into shape;

4. Brush the vinegar sauce seasoning with a brush on the top of the plate, then put the left fish roll on it, and then order some perilla sauce on it.

1. After the fish is washed, be sure to dry it, or use kitchen paper to absorb the moisture on the surface, or use an electric fan to dry the ......Anyway, you have to dry it, otherwise it will be easy to get on the pot and the fish skin will break.

2. Rub the ginger in the pan (to prevent it from sticking to the pan), then add the oil, wait for the oil to be hot, put the flat fish down, and fry it on both sides.

3. Add ginger, garlic, cooking wine, soy sauce, salt (a little less) and water, and cover the fish. Cover and cook. Bring the water to a boil and add sugar, then add vinegar and sprinkle with chopped green onions.

4. After another minute, the soup will become thicker and much less. That's fine.

A bream, a little bean paste, a little red pepper, and a little common seasoning.

How to make it: 1. A piece of eight-tael bream, necessary ginger, green onion, garlic.

2. Pay attention to cleaning the abdominal cavity of the fish, the water body is polluted to varying degrees, so there is a black membrane in the abdominal cavity of the fish!

3. Cut flower knives on both sides of the fish - this can make it easy to absorb the flavor.

4. Because the fish is small, there is no need to make a cruciferous, <>

3 knives will do it - note that it is cut diagonally, not straight!

5. Evenly spread some salt on both sides of the fish, and even make a little in the abdominal cavity to make a little early flavor! I don't really like the flour and think it ruins the texture of the skin!

6. Put the prepared fish on a plate, serve with shredded ginger, flattened garlic, shredded dried chili, and then add some green onions! A few colors look good!

7. After the oil is boiled and the blue smoke is emitted, the ingredients are stirred and fragrant, the fire should not be too big, the main thing is to fry the fragrance.

8. When the onion and garlic turn yellow, you can take out the ingredients and set aside, and pay special attention to the red pepper not to be fried black, it will not look good.

9. Use the remaining oil to fry the fish! The oil temperature is 6 minutes.

10. It's okay to be slightly yellow on both sides, or you can fry it a little! Be careful when turning over the fish, and if you break it, you will smash it.

11. Then you can put a small bowl of water (there is no soup stock at home) and start cooking - there is a lot of fire and oil in the restaurant, and people even cook it all with oil, so the family will use its own methods! After the water is boiled, add the most important rice wine + soy sauce, which is a step to remove the fishy seasoning and dyeing!

12. Put in the previous ingredients and cook together, put a little salt in the soup, and consider the amount, because the soy sauce is also salty, and the sauce must be added later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure that it is evenly heated!

13. Add a big spoonful of bean paste, this is something I like very much My hometown basically uses homemade red pepper paste!

14. After burning for a short time, the fish will be cooked, and it will be easy to destroy the appearance after a long time!

15. Put the fish on a plate and sprinkle with green onion leaves - do you think this is done?

16. There is still some soup in the pot! The essence is there! Add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring to a boil over high heat, stir it quickly, and get out of the pot when it is a little sticky!

17. The final process - pour the soup! The amount of juice is controlled by yourself, less is too dry, more is tasteless!

Ingredients: 3 partial fish, several green onions, a little ginger powder, two cloves of garlic, appropriate amount of vegetable oil, 1 spoon of salt, a little sugar, 1 spoon of cooking wine, 1 spoon of steamed fish soy sauce, 1 star anise, a little pepper, a little pepper.

The delicious method of partial mouth fish is as follows:

1. Wash the internal organs of the fish, cut a few knives on the surface, marinate it with a little salt for a while, and dry the skin slightly.

2. Spread a little dry flour on both sides.

3. Heat oil in a pan, put it in a pan and fry over low heat.

4. After one side is set, turn it over and fry until it is seven or eight ripe.

5. With the bottom oil of the fried fish, stir-fry the chives, garlic, onions, peppers and star anise.

6. Put the fish in, add an appropriate amount of water, salt, steamed fish soy sauce, sugar, ginger powder, pepper and other seasonings.

7. The water overflows the fish and simmers over low heat until the soup is collected.

8. Diagram of the finished product of roasted partial fish.