The practice of Qingjiang fish, the practice of Qingjiang fish

1.Two and a half catties of Qingjiang fish are cut on the back and cleaned. Flower knife, marinate for 15 minutes, cooking wine, salt spread evenly, pepper, black pepper, green onion, ginger and garlic.

2.After marinating and brushing the oil into the oven, bake at 230 degrees for 20 minutes, take it out halfway and brush with a little oil. Super soup, sequential Sichuan pepper, green onion, ginger, garlic chili, secret chili sauce.

3.Add 500g of water and boil the fish, tofu and shiitake mushrooms that are not well cooked in the pot.

4.Put the greens on the bottom, put the fish on the table, pour the soup on top, and drizzle with peanuts. Put it on the gas stove and put it on the fish grill.

5.Put it in the oven, bake at 200 degrees for 20 minutes, prepare the ingredients for the soup, boil a pot of boiling water, boil the oil, and put in the bean paste, dry ingredients, chili, sesame, green onion, ginger and garlic.

6.Pour in boiling water to prepare the vegetables, put in the cucumber tofu skin, add the bean sprouts to boil, pour in the fish after the dish is cooked, then put it in the oven at 200 degrees for 8 minutes, sprinkle with coriander.

How to make Qingjiang fish delicious.

As we all know, the grilled Qingjiang fish is very delicious, and in addition to grilling and eating, the braised Qingjiang fish, boiled Qingjiang fish fillet in tomato sauce, and the Qingjiang fish with fighting pepper taste also very good.

The nutritional value of Qingjiang fish.

Qingjiang fish still contains a lot of nutrients, such as trace elements, vitamins, and its meat is relatively tender, it also contains some anti-cancer and antioxidant substances of the body, and appropriate eating can achieve anti-aging and antioxidant effects.

Qingjiang fish is a good beauty food, whether it is old or young can be eaten, eating some can make people younger and younger, the fish meat of Qingjiang fish can also achieve a good mosquito killing effect, eat some Qingjiang fish mosquito bites will not be so serious, because the nutrients contained in its fish meat are mosquitoes dare not approach, so after eating, it can not only nourish the body, but also resist mosquito bites.

First of all, make a stewed Qingjiang fish, cut the cleaned Qingjiang fish into sections, cut about half an inch wide, and then start to make Qingjiang fish. Turn on the induction cooker and put the pan, put the oil to heat, then put in the big ingredients and burn until the big ingredients are fragrant, then put the cut green onions, ginger, garlic, millet peppers and continue to burn, put a little soy sauce, oyster sauce, a little salt, and then pour boiling water, put the cut Qingjiang fish in the pot, put the accessories in the small pieces of tofu cut, cover the pot and burn for about 15 minutes, turn off the fire, put the cut chives, and a pot of fragrant stewed Qingjiang fish is ready.

Taking a sip of the fish soup is delicious, with a faint fragrance, I can't help but eat it, the fish meat is soft and delicious, and it is really delicious that cannot be expressed.

Try to make another braised Qingjiang fish, or prepare those dietary treatments, first cut the Qingjiang fish into segments and fry them in an oil pan until the Qingjiang fish section is browned on both sides, remember not to flip the fried Qingjiang fish casually, because the Qingjiang fish meat only has a large bone spur.

Put the fried Qingjiang fish in a wok, put the green onion, ginger, garlic, millet pepper, pour in hot water and then put a little salt, and put it according to your taste. Boil the water, then put the chopped tofu cubes in the pot, cover the pot and cook for 10 to 15 minutes until it is cooked.

Another delicious braised Qingjiang fish is ready. There are many ways to make Qingjiang fish, such as grilled Qingjiang fish, which is also a particularly delicious and delicious food.

1. Wash the fish and cut a few knives on the back of the fish to absorb the flavor.

2. Stuff the ginger shreds into the cut of the back of the fish, pour on the cooking wine and marinate for 20 minutes.

3. Steam in the pot (wait for the pot to boil and steam for 15 to 20 minutes).

4. Heat a little oil.

5. Cut the chives into small pieces and sprinkle them on top of the steamed fish and pour hot oil.

6. Pour in Lee Kum Kee steamed fish soy sauce.

Qingjiang fish is delicious, rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients, with a spicy taste, it is also a unique taste!

Qingjiang fish refers to the fish produced in the Qingjiang reservoir area of Hubei, and is known as the "province of a thousand lakes" Hubei Aquatic products. The trademark "Qingjiang Fish" has been reported to the State Administration for Industry and Commerce for registration. Changyang "Qingjiang Fish" brand is favored by domestic and foreign merchants for its excellent growing water environment, delicate meat, no muddy smell and safe eating.

The Qingjiang River originates from the mountain stream cave spring in western Hubei Province, which is formed by the collection of more than 2,000 mountain springs, the water quality is excellent, there is no pollution source, the fishery resources are very rich, and the well-known "Qingjiang fish" grows.

Qingjiang fish do this, nutrition is not lost, children like to drink and rub the long one. There is no gorgeous decoration, only the most simple method, simple to make, nutritious and healthy. Let's cook food for the kids in winter.

Qingjiang fish is suitable for braised water, prepare shredded green onion and ginger, marinate it with cooking wine and salt before getting out of the pot, pour oil from the pot, after the oil is hot, put in the ginger shreds, put the fish into the pot, and then pour in the dark soy sauce, light soy sauce, oil consumption, etc.

This is the best way to eat "Qingjiang fish", teach you cooking methods and skills, fresh and fragrant without fishy smell.

How to braised Qingjiang fish:

Ingredients: 1 Qingjiang fish.

Excipients: 15 Sichuan peppercorns, 2 large ingredients, appropriate amount of garlic, 4 slices of ginger, 3 Chaotian peppers, 1 egg, 1 teaspoon of liquor, 1 teaspoon of sugar, 1 teaspoon of vinegar.

1. Wash and cut the Qingjiang fish to control the water.

2. Cut small inch sections.

3. Put a small amount of oil in a frying spoon, heat the fish and dip the egg mixture in the pan and fry it.

4. Fry lightly yellow on both sides.

5. Set aside.

6. Prepare all the ingredients.

7. Put it in a pot and stir-fry until fragrant.

8. Add chopped green onions.

9. Put the fish to adjust the color, put it in boiling water to boil, and put the refined salt. Sugar. Vinegar to taste, simmer for 20 minutes and remove from pan.

10. Finished product.

This is the best way to eat "Qingjiang fish", teach you cooking methods and skills, fresh and fragrant without fishy smell.

New Year's chicken, duck and fish have to be eaten, teach you to make steamed Qingjiang fish.

Ingredients: a Qingjiang fish.

Excipients: appropriate amount of chili pepper, 1 piece of ginger, appropriate amount of soy sauce.

1. Wash the Qingjiang fish, add a spoonful of salt and marinate for at least 20 minutes or a whole night, so that the processed fish meat is firmer, and wipe off the surface moisture with kitchen paper.

2. Put twice as much oil in the pan as the usual stir-fry vegetables and fry over high heat until the surface is golden brown.

3. Shred a large piece of ginger, chop the fresh pepper, and stir-fry in the pot for two minutes.

4. Pour in six tablespoons of soy sauce and stir-fry over low heat. Slowly dry the sauce over low heat and let the fish taste on both sides.

5. Remove from the pot and put it on a plate, and you can start eating.