How to do the oil splash fish, how to do the oil splash fish

Oily fish Ingredients: about 1200 grams of grass carp Seasoning: green onion, ginger, garlic, Shao wine, soy sauce, salt, monosodium glutamate, sugar, vinegar, coriander Method:

After the initial processing of the grass carp, the blade is changed, the flavor is slapped into the powder and fried until mature, and the plate is placed; Leave the bottom oil in the pot and put the green onion, ginger shreds, garlic slices in the fryer, cook Shao wine, soy sauce, salt, monosodium glutamate, sugar, vinegar, put in the coriander section to drizzle the oil, sesame oil, and pour it on the fried fish. Features: The fish is crispy and tender, and the shape is beautiful.

The practice of splashing fish in oil: the selection is herring, which is characterized by fresh and tender fish, delicious and nutritious, and can be done according to the following 6 steps.

Ingredients: 350g herring, 25g peas, 4 shiitake mushrooms, appropriate amount of salt, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of Zhibi ginger, appropriate amount of oyster sauce, appropriate amount of plant oil.

1. Remove the scales of the herring, wash it, cut it horizontally a few times, and marinate it with an appropriate amount of salt.

2. Float the herring to the Zen ruler, add salt, cooking wine, ginger slices, and steam for about 12 minutes.

3. Stuff for 3 minutes, pour out the water for steaming the fish, and remove the ginger slices.

4. Prepare the mushrooms with water, wash and cut into cubes, cook them with peas, season them with some salt and chicken essence, and put them out.

5. Put the oyster sauce into a small bowl, add sugar, cooking wine, chicken essence, pepper, minced ginger, a little cold boiled water, stir well to form a sauce, and pour the sauce on the fish.

6. Add diced shiitake mushrooms and peas, sprinkle with chopped green onions, and pour 2 spoons of hot oil.

The homely practice of splashing fish with oil:

Ingredients: 1 grass carp, 1 piece of ginger, 5 cloves of garlic, 50 grams of dried chili pepper, 10 grams of dried Sichuan pepper, a little light soy sauce, an appropriate amount of bean paste, an appropriate amount of sesame oil, a little corn starch, an appropriate amount of egg white, 500 grams of peanut oil.

1. Clean the fish, remove the internal black membrane, and remove the teeth. Cut a knife next to the head and tail to pull out the tendons. Remove the head and tail. Carefully remove the two pieces of meat in the direction of the bones, and keep the bones and head and tail for other dishes. Slice thinly along the texture of the fish.

2. Cut the ginger and garlic cloves into slices, and chop the bean paste finely. Add bean paste, light soy sauce, egg white, sesame oil, corn starch to the fish slices, grasp well, egg white and sesame oil should be a little more, corn starch should be a little less, so that each piece of fish is very smooth and not sticky.

3. Add ginger slices and garlic slices, cover with plastic wrap and marinate for two hours.

4. Cut the dried chili peppers into sections. Put part of the pepper segment and part of the pepper at the bottom of the pot, then put in the marinated fish fillet, make the fish fillet as loose as possible, and then put the pepper segment and peppercorn grains on the surface.

5. Put peanut oil in a pot and burn until the oil smokes. Pour in the oil in batches and gently spread the fillets as you pour until the fillets are fully cooked.

6. Remove the excess chili pepper on the surface, and the fragrant oil splash fish is ready.

Introduction of fish

Fishes are ectothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging their tails and trunks, and feeding on their upper and lower jaws, and belong to the vertebrate subphylum of chordates, and generally divide vertebrates into five categories: fish (53%), birds (18%), reptiles (12%), mammals (9%), and amphibians (8%).

According to the statistics of the late Canadian scholar Nelson in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish are constantly being discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than ten years, and the number of named fish species in the world is about 32,100 species.

Fish are mainly divided into: tropical fish, temperate fish and cold ribbon fish.

Aquatic fish are divided into: freshwater fish and saltwater fish.

The method of splashing carp with oil is as follows:

Ingredients: 1 carp, 2 green onions, 3 slices of ginger, appropriate amount of shredded green onions, appropriate amount of coriander, 3 dried chilies, 10 grams of steamed fish soy sauce, 10 grams of light soy sauce, 5 grams of sugar, 5 grams of salt, 40 grams of peanut oil.

Step 1, a fresh carp, let the fish seller help to deal with it, there are two white tendons on the back of the carp, these two white tendons are things that produce a special fishy smell, and the white tendons must be picked out and removed. The carp that has been processed in this way is delicious and has no fishy smell after being cooked.

Step 2: Wash the carp with a flower knife, smear a thin layer of salt on both sides, stuff the fish belly with ginger slices and green onions, marinate for 15 minutes and steam for 20 minutes.

Step 3: Mix light soy sauce, sugar, and steamed fish soy sauce, which can be put in the microwave oven or boiled in a small pot to make the sugar melt completely.

Step 4: Prepare shredded green onions, coriander segments, and dried chilies.

Step 5: After the fish is steamed, take it out, pour out the excess soup, and pour the steamed fish soy sauce and light soy sauce evenly on the steamed fish with a small spoon.

Step 6: Put the chopped green onions, coriander segments and dried chili peppers on the fish, and pour the peanut oil on the carp while it is hot when it is a little smoking.

Cut the carp with an oblique knife on the back a few times, steam it in a pot for 8 minutes, heat the oil in the pot, pour in the soy sauce after the oil is hot, weigh the heat and pour the oil on the fish.