The practice of the three way scale fish is a home cooked practice, and the home style practice of t

Home-cooked stew of three-course scaly fish.

Ingredients: 1 star anise.

Gram. 3 cloves of garlic.

6 slices of ginger. Coriander root.

5 grams of sugar.

2 tablespoons cooking wine.

2 scoops vinegar. Salt to taste.

1 green onion. 3 tablespoons of soy sauce.

20 peppercorns.

1 three-scale fish.

About 10 slices of pork belly.

5 dried chili peppers.

Homemade stew of three-course scaly fish.

Buy a three-scale fish of about two catties. Clean up and remove the line. If you don't know how to go, you can just ask him to go when you buy fish. In the middle, three cuts are made diagonally on both sides.

Prepare the pork belly, remember to make sure the pork belly.

Prepare the condiments for later use.

Put the fish in and fry it on both sides, the meat is a little golden brown, remember to shake the pan a little at this time. Let the head and tail of the fish be fried. Be careful when flipping. Easily fragile.

After frying the surface of the fish, put the prepared ginger, garlic, chili pepper and peppercorns in it and stir-fry until fragrant, and then add the pork belly. Add soy sauce. About 10 grams of sugar, 5 grams of vinegar, and two spoons of cooking wine. Add two tablespoons of bean paste. Add some dark soy sauce to taste. Add refined salt. Sichuan pepper powder.

Then pour a 500ml beer into it, this beer is particularly good for fishiness. Can recommend to his home and it is not expensive. The soup is thick over medium-low heat.

Reduce the juice on high heat, fill the pork belly inside into the fish plate, and slowly put the fish on the fish plate as coriander. Sprinkle the soup on top.

This home-cooked three-course scale fish is good, and freshwater fish will be easy to break. Be sure to simmer over medium-low heat, and do not stir with a spatula when simmering. Just lift the pot up and shake it slowly.

I really can't stop eating.

Three-scale fish is a kind of crucian carp, because there are three thicker fish scales on the body, so there is the name of three scales, the three scales are thick, the meat texture is delicate, the amount of chicken bones is not many, so it is more warmly welcomed, because it is very inconvenient to eat fish usually, like to eat this kind of chicken bones moderate fish, do not have to worry about spitting thorns, and can eat fish very easily.

Space Three Scales is a type of crucian carp with three thicker scales on its body, hence the name Three Scales. Also known as the three carp, this crucian carp is generally fat, and the meat texture is very delicious, the chicken bones are moderate, only the two sides of the fin and the middle near the tail end have scales, and there are only three pieces of phosphorus in the middle.

The three scales have faster growth and development, large meat content and good meat texture, and have been approved by the National Federation of Aquatic Products for Approval of Excellent Aquatic Products as suitable for marketing and promotion of high-quality aquatic products in China. If the water quality is not polluted, this type of fish should not have schizocephalic larvae, but in the case of cooking, it should still be cooked, and it is generally stewed. Here's how:

space1, fresh three scales, slaughtering, chop each section of the fish (the pot is small), cut two knives on both sides of the fish body (very easy to taste), clean and reserve.

2. Put shredded green onions, ginger slices, garlic, white pepper, light soy sauce, vinegar, wine, and sugar into a bowl (according to your taste). 3. Put the appropriate oil in the pot and boil (the oil is more soup and greasy), put in the condiments and fry until the aroma is fragrant, and then add the soup (water).

space4. Put the fish in the pot, add soup until it falls into the fish, and after the fire boils, change to low heat and simmer.

5. After boiling for 30 minutes, add salt and simmer again.

6. Generally, stew for an hour and a half, so that the fish can be flavored, and it is best to sprinkle some fragrant foam before starting the pot.

The home-cooked recipe for three-course scale fish is generally braised or stewed. Personally, I feel that the taste of braised is better.

How to braised three-course scale fish:

Wash the green onion and cut it diagonally, peel and slice the ginger; The three scales are scaled and gills are removed, and all internal organs and the black membrane in the abdomen are removed;

Use a kitchen towel to absorb the water from the fish body first, and then absorb the water from the internal organs;

Heat a pan over medium heat and pour in twice as much oil as usual for stir-frying;

Put the fish in about thirty seconds or so, and don't push the fish right away; Wait until about a minute to shake the pan, and if the fish can be shaken, use a spatula and chopsticks to turn the fish over and fry it again;

After about 30 seconds, shake the pan, if the fish can be shaken, shake the fish aside, add green onion and ginger to the pan, and fry until fragrant; Add cooking wine, add all seasonings except salt after cooking the aroma of wine, then add hot water, and gently shake the pot to make the seasoning taste even;

Without a lid, use a small spoon to scoop up the soup and pour it on the fish until there is a thin layer of soup in the pot, taste the taste, then add salt, shake the pot to make the soup taste even. Wash the green garlic leaves, dry and chop them, and sprinkle the fish on top of the plate.

1. The practice of three scales is a homely practice, depending on the front frequency of friends.

2. The practice of three scales is a common practice.

3. The practice of three scales in the pressure cooker.

4. The practice of stewing pork belly with three scales without skin.

1.Ingredients: 500 grams of carp, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of chives, half a head of garlic, appropriate amount of vegetable oil, half a can of beer.

2.Remove the scales, fins, and internal organs of the fish, and make a few knives on the back of the fish.

3.Stuff the ginger and green onion into it, pour in a little soy sauce and cooking wine and marinate for 10 minutes.

4.After marinating, take out the debris.

5.Pour oil into a hot pan, put the green onions, ingredients and garlic cloves into the pan and stir-fry until fragrant, then put the fish in the pan and pour in the braised soy sauce.

6.Pour half a can of beer and a bowl of boiling water and bring to a boil and simmer for half an hour, adding salt according to personal taste before cooking.

The three-course scaly fish is steamed and delicious, and the method is as follows:Ingredients: 1 three-course scaly fish, 1 white onion, appropriate amount of ginger, 1 coriander, 2 spoons of rice wine, appropriate amount of refined salt, appropriate amount of steamed fish soy sauce.

Excipients: 1 white onion, appropriate amount of ginger, 1 coriander, 2 spoons of rice wine, appropriate amount of refined salt, appropriate amount of steamed fish soy sauce.

1. Blanch the fish with water at about 60 degrees, with more water, to scald off the mucus.

2. Clean and control the water to know the score, and cut 4 knives on both sides of the fish.

3. Use refined salt and rice wine, knead for 2 minutes and marinate for a while.

4. Place on a plate.

5. Boil water in a steamer, put the fish in the pot and put ginger slices to remove the fishiness.

6. Steam the water for 8 minutes.

7. Open the lid and add shredded green onion, ginger and coriander.

8. Pour the steamed fish soy sauce and rice wine.

9. Steam for another 2 minutes.

10. Heat oil in a pot.

11. Pour it on the green onion, ginger and coriander shreds and serve.

12. The delicious steamed fish is ready.

Ingredients: 1 squalid fish, appropriate amount of green onion, 5 slices of ginger, 4 garlic cloves, 2 spoons of light soy sauce, 1 spoon of sugar, 3 red peppers, 1 spoon of vinegar, 1 spoon of cooking wine, 1 spoon of dark soy sauce, 2 spoons of salt.

Steps: 1. Clean it and cut a few knives on the back to make it easier to absorb the flavor when stewed.

2. Pat on the dry flour to prevent the oil from splashing in the pan and make the fish skin more complete.

3. Onions, ginger and garlic are the same.

4. Heat the pan with cold oil, add ginger slices until the fragrance is exuded.

5. When frying the fish in the pan, the oil temperature should be higher, put the fish on the ginger slices and fry them over low heat, and turn over for about a minute.

6. Fry until golden brown on both sides.

7. Add the seasoning to cook the fragrance, and add vinegar.

8. Add water to more than half of the fish, turn to low heat after boiling on high heat, and simmer for about half an hour.

9. Finally, it can be completed in five minutes.

10. Finished product.

1. Ingredients: 5 white scale fish, appropriate amount of starch, a little salt and pepper, an appropriate amount of light soy sauce, an appropriate amount of white vinegar, 1 slice of ginger, 1 clove of garlic, and a little sugar.

2. Remove the head of the fish, clean it and dry it cool.

3. Starch is glued on both sides.

4. Cut the garlic and ginger into minced pieces.

5. Put in a small bowl of noodles, add light soy sauce, vinegar and sugar, and mix thoroughly.

6. Add an appropriate amount of oil to the pot and heat it.

7. Add the starched fish and fry over medium-low heat.

8. Fry on one side and turn over until golden brown and crispy on both sides.

9. Sprinkle with an appropriate amount of salt and pepper after removing from the pan.