How to cook fish fillets is delicious and simple, how to make fish fillets is delicious and simple

The recipe for boiled fish fillets to be delicious and simple is as follows:1. Clean the fish meat, separate the fish head and fish steak and slice it.

2. Add seasoning, cooking wine and eggs to the fish, stir well, and marinate for 20 minutes.

3. Add salt and cooking wine to the fish head and fish steak, stir well, and marinate for 10 minutes.

4. Blanch rape and soybean sprouts for later use.

5. Heat the oil in the pan, stir-fry the chives, ginger and garlic, and add the seasoning and bean paste in the seasoning package.

6. Stir-fry the sauce over low heat, add water and bring to a boil over high heat.

7. Add the marinated fish head, fish steak, add salt and chicken essence to taste.

8. Cover the pot, bring to a boil over high heat, then turn to low heat and continue to simmer for 10 minutes.

9. Spread blanched soybean sprouts and rape in the casserole, take out the cooked fish head and fish steak, and spread it on top of the vegetables.

10. Bring the marinated fish fillets to a boil over high heat with the same soup you used to cook the fish head and fish steak.

11. Turn off the fire when the fire boils.

12. Remove the cooked fish fillet, put it on top of the fish head and fish steak, and sprinkle with chili powder.

13. Pour the oil on the hot water, sprinkle with chopped green onion and coriander, and pour the remaining soup on top.

Boiled fish. Ingredients].

A grass carp, 300 grams of soybean sprouts, 60 grams of dried chili pepper, a small handful of Sichuan pepper, a piece of ginger, an egg, three cloves of garlic, 40 grams of red oil bean paste, an appropriate amount of salt, an appropriate amount of lard, an appropriate amount of sesame oil, an appropriate amount of vegetable oil, a little pepper, an appropriate amount of sweet potato starch, a little pepper oil, a little cooking wine.

Production steps] 1. Prepare the raw materials.

2. Remove the head and tail of the fish, then cut off two pieces of fish meat along the back bone with a knife, 3. Then remove the big thorns on the stomach.

4. Slice the fish fillet, follow the texture of the fish, and form the fish into uniform slices, not too thin, otherwise it will be easy to break.

5. All the fish fillets are sliced, the fish bones are chopped, and the fish head is used for other purposes, but I didn't put it in.

6. Rinse the cut fish fillets with clean water and clean the fish bones, this step can reduce the earthy smell of the fish, and the fish fillets will be whiter.

7. After rinsing, try to minimize the residual water, and then marinate the fish fillet, the fish fillet is not easy to disperse, the marinating is divided into several steps, first add salt, cooking wine, pepper, and mix well.

8. Add egg whites and continue to mix well.

9. Add sweet potato starch and mix well, then add an appropriate amount of sesame oil and mix well.

10. Add salt, cooking wine and pepper to the fish bones and marinate.

11. Cut the dried chili peppers into sections, ginger and garlic into slices.

12. Bring the water to a boil in a pot, add a little oil and salt, blanch the soybean sprouts and set aside.

13. Add an appropriate amount of vegetable oil to the pot, add a little lard to enhance the flavor, then add the red oil bean paste and stir-fry, then add ginger and garlic slices, a small handful of dried chili peppers, and stir-fry until fragrant.

14. Add about 700 grams of boiling water, add a little pepper oil, and cook for four or five minutes.

15. Remove the dregs from the soup.

16. Put in the fish bones and cook, remove them and pour them into a bowl with bean sprouts.

17. Turn on low heat, put in the fish fillets one by one, and after the whole is finished, shake the pot to heat it evenly, and the fish fillets will change color and cook.

18. At the bottom of the bowl, blanch soybean sprouts to pad the bottom, then pour in the fish bones, then pour in the fish fillets together with the soup, sprinkle some ginger and garlic, and then sprinkle with peppercorns and dried chili peppers.

As we all know, the fish fillet is white and tender, and it tastes very fragrant; If the fillet is not done well, the meat will become old, the spines will be abundant, and the whole fish will be easily broken. So, what do you do to make the fillet tender and delicious?

1. In fact, if you want to make unbroken, tender and elastic fish fillets, you must use fresh fish, which is the best to slaughter on the day. Try not to use frozen fish, it is easy to break.

2. In addition, if you want to eat a large mouth of fish fillet, the choice of fish species is also very important, too small and too thin fish is not good, and you can't remove the meat at all. The best is the black fish, the meat is thick and firm, and there are few spines, so the fillet is very good, commonly known as the high meat yield.

3. As long as it is a fresh fish fillet, it is much more convenient to make, grasp it well with egg whites and starch, pass it in oil, slide it to nine maturity and take it out, and then put other accessories to fry it quickly.

Remember, try not to use a shovel to stir the fish fillet back and forth when stir-frying, then it will also rot, be sure to push or shovel a few times, the fish fillet is generally fried in a slippery way, or the way of shabu shabu is the best, the nutrition will not be destroyed too much, and the taste is also very good, so the fresh fish fillet must not be treated with thick oil red sauce, or it is a bit of a waste if it is not real.

Three tips.

Fillet fish: The fish should not be too thin, of course, not too thick, it must be moderate; The thickness of the fish fillet is 2 mm is the most suitable, many friends are afraid of the fish fillet break, so they will cut the fish fillet very thick, in fact, this is not right, too thick fish fillet out of the taste is not only not good, but also easy to break.

Put a little egg white when the fish is pulped:

Many friends may feel that their knife cutting is okay, the thickness is moderate, why are they still old? In fact, it's because you don't put egg whites when you slurry fish, you must put egg whites first, then add starch, and then catch evenly. This will not only make the fish fillet more tender, but also the toughness of the egg white will make the fillet intact and not breakable.

Heat: The heat must not be too big when the fish fillet, as the saying goes, "a thousand rolling tofu, ten thousand rolling fish", many friends feel that the fish fillet has to be on fire, and the fish fillet can be set as soon as possible and is not easy to break. Actually, it's not, the trick of this fish fillet is actually to wait for the soup to boil, and then turn off the heat directly, and then put the fish fillet into the pot, simmer for a while, and then **, so that when the pot is boiled again, the fish fillet can be out of the pot.

With the above 3 tips, the fish fillet is not only firm in meat, but also very elastic in the mouth, and it is also very smooth. The most important thing is that the shape of this fillet is very well maintained, and the taste is even more delicious.

I think the fish fillets made with lotus sauerkraut fish are very delicious, and you can fry the slurry directly on the ribbon fish fillet.

1. Raw materials: silver snow fish meat, yam, green and red peppers, green onions, ginger slices; 2. Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup, corn starch; Method:

1.Peel the yam and cut it into small pieces, cut the snow fish into small pieces, and cut the green and red peppers into small pieces. 2.

Heat the oil in the pot, fry the green onion and ginger until fragrant, then add the snow fish, yam, green, red pepper and seasonings and stir-fry until cooked, thicken and then get out of the pot; 4. Features: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidneys.

Ingredients: 1000 grams of grass carp. Excipients: 25 grams of coriander.

Seasoning: 8 grams of salt, 15 grams of shallots, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of cooking wine, 2 grams of pepper, 15 grams of white vinegar, 2 grams of sesame oil.

1. Remove the scales, internal organs and gills of grass carp and wash them;

2. Draw a chessboard knife on the back of the fish, blanch it and set it aside;

3. After the oil is hot, stir-fry the green onion, ginger and minced garlic, put the clear soup, cooking wine and pepper to boil;

4. Put the fish in the pot, then change the heat to simmer for 10 minutes;

5. Add shredded green onions, coriander segments, and white vinegar, and serve on a plate;

6. Add sesame oil to the pot, heat it and pour it on the fish.

1 kg of grass carp meat, 1 bundle of perilla leaves, a few garlic slices, a few ginger slices, a few green onions, 1 small star anise, oil, soy sauce, and salt.

Method 1Wash the grass carp and cut it into pieces (I asked the seller to cut it for me, and I can use it when I go home), wash the perilla leaves and green onions, and peel the garlic.

2.Fry the fish lightly in oil to prevent it from spreading out while it is simmering, and then serve it on a plate.

3.Heat the oil in a pan, put the garlic, ginger slices and star anise down in the pot, burst it, then add an appropriate amount of water, and put the grass carp down in the pot.

4.Add a pinch of salt and soy sauce and simmer for about 15 to 20 minutes, turning the fish in between.

5.Finally, add the perilla leaves and green onion strips, cover the pot, and after two or three minutes, you can start the plate.

1 kg of fresh grass carp, 1 can of Yellow River beer, starch, salt, sugar, black pepper, green onion, red pepper, tomato paste, dark soy sauce, appropriate amount of water. 1 piece of kitchen paper.

Method: 1. Wash the grass carp, carefully remove the black membrane in the belly of the fish, and extract the fishy tendons on both sides of the fish.

2. Evenly cut a few times on both sides of the fish body.

3. Wrap the fish in kitchen paper and absorb the water on the surface.

4. Put it on a plate, sprinkle with dry starch and spread evenly. Take a bowl and add salt, sugar, black pepper, green onion, red pepper, dark soy sauce and water and stir well.

5. Pour oil into a hot pan, low heat, when it is hot, fry the fish on both sides on low heat, this process can not be rushed.

6. After frying, pour the seasoned sauce into the fish pot. Bring to a boil over medium heat and add some tomato sauce to the fish. Time: 5 minutes.

7. Pour in beer and simmer for 10 minutes. Once out of the pan, sprinkle with some coriander.

Ingredients: 1 grass carp.

Ingredients: green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, Sichuan pepper, seasoning.

Method:1. Wash the fish, remove the internal organs, cut off the head of the fish, pat the back of the fish, take out the fishing line, hit the knife and cut into sections;

2. Cut the green onion into sections and slice the ginger;

3. Mix the chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and Sichuan pepper with water to make a bowl of juice;

4. Put the oil on the wok and wait for the pan to be hot, add the ingredients and stir-fry until fragrant, put the fish into the pan and fry it, and pour in the prepared bowl juice;

5. After the pot is boiled, simmer over low heat for 25 to 30 minutes to thicken the soup.

1. Boiled fish fillet.

Ingredients: tilapia fillet, soybean sprouts, Sichuan pepper, dried chili, ginger powder, chicken essence, pepper, chili powder, sugar, vinegar, starch, garlic, ginger, green onion, cooking wine, Pixian bean paste, egg white, broth, chives.

Method: 1. Slice the tilapia into slices, marinate with a little salt, cooking wine, ginger powder, cornstarch and an egg white for 15 minutes.

2. Put water in a pot, blanch the bean sprouts until they are 8 ripe, control the moisture, and put them evenly into the basin.

3. After the oil is heated in a hot pot, add Sichuan pepper and three tablespoons of red oil and bean paste and stir-fry until fragrant, add ginger, garlic, green onion and dried red pepper and stir-fry over medium heat.

4. Pour in the broth, add salt, cooking wine, pepper, chili powder, a little vinegar, sugar, soy sauce, (taste salty). Bring the soup to a boil and keep the heat high, put the fish fillets in one by one, disperse them with chopsticks, and turn off the heat by adding chicken essence (or monosodium glutamate) for 3 to 4 minutes.

5. Pour the boiled fish and all the soup into the large pot where the bean sprouts were just placed.

6. Take another clean pot, pour in the oil, wait for the oil to be hot, turn off the heat and dry it first. Then add a lot of peppercorns and dried chili peppers (depending on the degree of personal spiciness), slowly fry the aroma of peppercorns and chili peppers over low heat, pour the oil in the pot and peppercorns and chili peppers into a large basin containing fish, (you can also put chili peppers on top of the large pot, and then pour the hot oil of cooked peppercorns into the basin) sprinkle chives on top.

2. Sauerkraut fish fillet.

Sauerkraut fish is a common practice in Sichuan cuisine. There are many kinds of sauerkraut fish seasoning packages on the market, some are salty, some are spicy, and some have a strong ginger flavor, which is not very suitable for the taste of southerners. It is better to choose the one produced in Chengdu, and I generally don't use the code flavor package used to slurry fish fillet, but I mix it myself and improve it to suit my taste.

Ingredients: a live black fish (raw fish) (more than one catty), half a catty of silver sprouts, sauerkraut fish material package.

Method: 1. Wash the fish and remove the head and tail and keel belly spines (boil the soup until white after stir-frying), take the fish meat and cut it into thin slices, add cooking wine, salt, ginger powder, garlic powder, and starch slurry for later use.

2. Stir-fry the washed silver buds in a small oil pan and put them into a large bowl as the base ingredient.

3. Put a little oil in the pot, add the soup made of fish bones after the sauerkraut (about half a package) is fragrant, season after boiling, pour in the slurry fish fillet, push it lightly, the fish slices are white and start the pot, sprinkle some white sesame seeds to add fragrance.

3. Sashimi.

Let me share with you the method of sashimi, which is relatively simple and easy to make.

1. Soak the tilapia meat in white vinegar, then wash the vinegar smell with water, cut the fish into thin slices with a sterilized knife and pier board, and put it on a clean plate with ice cubes.

2. Wash the lettuce and cut it into shreds and put it on a plate.

3. Soy sauce, vinegar, sesame oil and mustard are mixed into a sauce.

4. Serve sashimi, mustard sauce and lettuce leaves together, and eat with fish fillets dipped in sauce.

Fish fillets can be used to make delicious pan-fried thin fish fillets, and the common methods are as follows:

Ingredients: 1 box of fish fillet, 1 tablespoon of cooking wine, 1 5 tablespoons of pepper, 1 tablespoon of cornstarch, 1 6 tablespoons of salt, 2 tablespoons of barbecue seasoning.

1. First prepare the fish fillets you need, as shown in the picture below

2. The fish fillets are marinated in cooking wine, pepper, cornstarch, salt, etc., as shown in the figure below

3. Then put oil in the pan and put in the fish fillet, as shown in the picture below

4. Then add the barbecue material, as shown in the figure below

5. Bake until the fish fillet is evenly dipped on both sides and the baking sauce is slightly yellow, as shown in the figure below

6. Finally, it can be served on a plate, as shown in the figure below

It can be made into boiled fish and is delicious.

1. Cut the fish into thin slices and use kitchen paper to absorb the moisture on the fish.

2. Add a little water to the egg whites and starch, stir well, and prepare.

3. Put the egg starch into the fish and stir vigorously so that each slice of the fish is covered with slurry!

4. Add an appropriate amount of water to the pot and bring to a boil over high heat.

5. Evenly divide the fish into the pan.

6. Use a spoon to remove the white foam in the soup, wait for the soup in the pot to boil, and remove the fish fillets!

Tips: If you want the fillet to be tender, it is important to starch it first, and then blanch, as long as you have both methods, the fillet will be smooth and tender!

Generally, when boiling fish, the fish fillets are paddled into the water! When making sauerkraut fish, you can use the fish fillets to sauerkraut fish soup, which is not only smooth and delicate, but also has a faint fragrance of sauerkraut, which is even more delicious!

There is also a folk saying that "it is better to eat two-legged than to eat two-legged (referring to birds), it is better to eat two-legged (referring to mushrooms), and it is better to eat one-legged (referring to fish) than to eat one-legged (referring to fish)." It can be seen that fish has always been the favorite of Chinese people.