How to cook river fish deliciously, how to cook Yangtze River fish delicious

River boiled river fish spicy and fragrant practice steps.

1. Fresh freshwater fish.

1 strip, wash well.

2. Chop off the fish head, which can be used to make a steamed fish head with chopped pepper!

3. Cut the fish fillet into thin fish fillets, cutting fish fillets is a very complicated work, you must first pick out the fish bones and bones, and then cut the fish meat into butterfly slices.

4. Try not to cut the fish fillet thick, but not too thin, too thick and hot for a long time, the taste is poor, and if it is too thin, it is easy to break).

5. Then use pepper.

Egg whites, cooking wine.

Marinate for 20 minutes with 5 slices of ginger, 3 shallots, starch and salt (if it's hot, you can put the fillets in the refrigerator and take them out when everything else is ready).

6. Soybean sprouts or mung bean sprouts.

1 handful, 1 lettuce, 2 celery, 2 coriander. 1 large handful of Sichuan peppercorns, 1 large handful of dried chili peppers, salt, chicken essence.

Pepper, starch, garlic, ginger slices, green onions, cooking wine, Pixian bean paste.

Chili powder and other appropriate amounts.

7. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

8. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling.

9. After boiling, put the fish fillets into blanching for 2 minutes, and put in the remaining green onions, then turn off the heat (when blanching the fish fillets, use high heat for a few minutes, the taste is poor after a long time).

10. Put bean sprouts, lettuce and celery in another large container (if you are using soybean sprouts, blanch them in advance, lettuce and celery are easy to cook, do not blanch).

11. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

12. Pour the spicy oil into the fish fillet, then add the coriander.

Steps. 1.Anchovy Wash and clean up.

2.Wash the parsley and cut well.

3.Put an appropriate amount of oil in a pot, add chopped green onions and stir-fry until fragrant, add an appropriate amount of water, add five-spice powder and soy sauce.

4.Put in the anchovy.

5.Cover and simmer, add the coriander and remove from the pan.

Tips: Finally, you can put coriander out of the pot, otherwise it will not be delicious.

In fact, to eat the Yangtze River fish, you have to eat fresh, the best, we have eaten very delicious Yangtze River fish in the local area, the fish here have few bones, and the meat is delicious. There are many ways to eat Yangtze River fish, and our favorite is braised fish, the delicious fish wrapped in a thick soup, and the taste will never be forgotten after you eat it once. The Yangtze River fish is very delicious no matter how it is cooked, but unfortunately we can only bring back some processed Yangtze River fish.

But don't worry, I'm sure it's going to be delicious after I've processed it! In the local area, we eat the freshness and tenderness of the Yangtze River fish, and at home, we want to eat the other side of the Yangtze River fish, although the Yangtze River fish tastes a little dry after processing, but it does not lose its deliciousness. Today I used the stew method to try to make it softer.

During the stewing process, the umami flavor of the fish is released in the soup. After the soup is thickened, the fish will be stewed softer, although there is no fresh Yangtze River fish, but it is also very delicious, the more you chew, the more fragrant, after processing, the Yangtze River fish even the bones are crispy! And the most important point is that when simmering, in addition to adding a little sugar and cooking wine, you don't need to add any condiments, just green onions, ginger and garlic are enough.

It's very simple, so I'm going to share with you my production process!

Today I'm going to do it by the stew method.

Production Steps] 1First of all, prepare some green onions, ginger and garlic. Cut the green onion into large pieces, cut the ginger into slices, and flatten the garlic with a knife.

2.Then take a large bowl, put the prepared green onions, ginger and garlic into a large bowl, add some dried red peppers, add 1 tablespoon of sugar, 2 tablespoons of cooking wine, then fill the bowl with boiling water, cover and let it simmer for 20 minutes. Doing so brings out the aromas of shallots, ginger and garlic, allowing them to blend into the soup.

3.After the soup is ready, pour the soup into the pot and put the Yangtze River fish in.

If the fish is relatively large, add some boiling water to it, so that the soup must not cover the fish, cover the pot and cook on high heat for two minutes, and then turn on medium-low heat and simmer. Turn the fish in the middle to let both sides fully absorb the flavor.

Now we're going to leave the deliciousness to time.

4.When you see that the soup is getting less and thicker, turn off the heat. Sprinkle some coriander on garnish after cooking, and you're ready to eat!

Today's different Yangtze River fish practices are shared here. In fact, the method is very simple! If you want to taste this fish, you can try it.

The four fish of the Yangtze River refer to whitebait, saury, catfish and anchovy, which are produced in the Yangtze River estuary offshore, and have been on the verge of extinction in recent years.

Summary. 1.Prepare the ingredients, shred the green onion and ginger, and chop the coriander 2

Spread a portion of the ingredients on the bottom of the dish 3Wash the anchovy and put it on a plate with the ingredients on each side of the fishThen place the remaining ingredients on the body with 5

Add water to the steamer, put it on the steaming drawer, and steam on high heat for 15 minutesPlace the steamed fish on a new plate7The remaining original juice is retained, and the other ingredients are discarded

Put an appropriate amount of bean drum fish oil into the original juice and stir well9Pour the mixed sauce into the fish dish and sprinkle with coriander foam. <>

How to make Jinjiang fish delicious.

Dear <> will be happy to answer your <>

Jinjiang fish is steamed and eaten <>

The method is as follows: main ingredient: 1 golden river fish, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of auxiliary ingredients, steamed fish and bean drum.

1.Prepare the ingredients, shred the green onion and ginger, and chop the coriander 2Spread a portion of the ingredients on the bottom of the dish 3

Wash the anchovy and put it on a plate with the ingredients on each side of the fishThen place the remaining ingredients on the body with 5Add water to the steamer, put it on the steaming drawer, and steam on high heat for 15 minutes

Place the steamed fish on a new plate7The remaining original juice is retained, and the other ingredients are discardedPut an appropriate amount of bean drum fish oil into the original juice and stir well9

Pour the mixed sauce into the fish dish and sprinkle with coriander foam. <>

The meat of Jinjiang fish is tender and delicious, and the protein content is very high; It is rich in biologically active polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA); At the same time, it is rich in methionine, taurine, minerals and vitamins, and is recommended by the International Nutrition Association as a <> of green, pollution-free and healthy food

<> pro-<> above is the practice of steaming Jinjiang fish, yo <>

Personally, I feel that the steamed Jinjiang fish is delicious and <>

Dear hope the above is helpful to you! If you still have questions, you can click on my avatar and pay attention! We're here to answer your questions! I wish you a happy life! <>

Stewed anchovy is very flavorful.

1.The fish is thoroughly washed off the blood, the knife is changed, the salt is rubbed inside and out, the green onion and ginger are massaged, and the cooking wine is marinated 2Rub the bottom of the pot with ginger, pour the oil, fry the fish until golden on both sides, put enough oil and fry for a while, it doesn't matter, add green onions, ginger, garlic, purple skin, onions, a small amount of sugar, stir-fry until fragrant, pour soy sauce, cooking wine, and turn the fish over 3

Pour the water, almost past the fish maw, you can put tofu.

Simmer over medium-low heat for about thirty or forty minutes, pay attention to shoveling a few times in the middle, do not paste the bottom, and the soaked vermicelli can be put down when the soup is halfway down.

Taste the flavor of the soup When the aroma is salty and light in the soup, you can pour the soup accessories first, and finally slowly slide the fish along the pot into the deep dish.

Qingjiang fish in the vegetable market cost 10 yuan a catty, and it cost 33 yuan to buy one. To make a stewed Qingjiang fish, the method is relatively simple, the soup is fresh, the fish is fragrant and fatty!

Ingredients: anchovies, green onions, shredded ginger, cooking wine, steamed fish soy sauce, salt.

Method: 1. Cut the green onion into sections, cut the ginger into shreds, and clean up the fish.

2. Put a little oil in a frying spoon, and stir-fry the green onion and ginger until fragrant.

3. Put the fish on top of the green onion and ginger.

4. Add an appropriate amount of cooking wine, a little steamed fish soy sauce (3 tablespoons), salt, add water, and cover the amount of fish.

5. Simmer on high heat for 10 minutes, sprinkle chopped coriander and turn off the heat.