How to make big fish delicious, how to make big fish delicious and simple and big

Directory. 1 preparation of grilled fish.

2 The preparation of grilled fish in tin foil.

3 charcoal-grilled fish.

4 microwave oven grilled fish preparation.

5 ways to prepare the charcoal-grilled fish.

1 preparation of grilled fish.

There are many ways to grill fish, and the home can make it in the oven. Prepare a grass carp, favorite greens, onion, cooking wine, ginger and garlic, pickled pepper, Sichuan pepper, pepper, cumin powder, bean paste and sugar. Clean the fish and marinate it with salt, cooking wine, ginger and pepper.

Put tin foil on a baking sheet, brush with oil, spread onions, ginger and garlic, put fish on a plate, brush with light soy sauce, paprika, oil and cumin powder. 250 degrees for half an hour, brush again in the middle. Heat the oil in a pot, add ginger and garlic, pickled pepper, Sichuan pepper, bean paste and vegetables, stir-fry, put the seasoned ingredients on top of the fish and bake for another 10 minutes.

2 The preparation of grilled fish in tin foil.

Prepare the fish, tomato sauce, baby cabbage and bacon. Clean the fish and marinate it with salt and cooking wine. Then put tin foil on the oven plate, put the cabbage on the plate, put the fish on top and brush with oil, light soy sauce, paprika, cumin, tomato paste.

Bake at 250 degrees for half an hour, brushing the sauce again. Then put oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add pickled peppers, Sichuan peppercorns, vegetables and bean paste, stir-fry, then take out and sprinkle on the fish, and bake in the oven for ten minutes.

3 charcoal-grilled fish.

The main material is a grass carp, about three catties. Auxiliary materials include onion, soybean sprouts, ginger, chili oil, grilled fish, light soy sauce, dark soy sauce, cooking wine, fungus, onion, etc. The fish is gutted, cleaned and marinated in green onion, ginger and cooking wine.

Place the ingredients in a baking dish, and set aside the onions and shallots at the bottom of the pan. The marinated fish is grilled on top until golden brown on both sides, brushed with sesame oil and spices in the middle, and then placed on a plate. Put oil in a pot, add ginger and shallots, cooking wine, and five-spice red oil, stir-fry, and then pour it on top of the fish.

4 microwave oven grilled fish preparation.

Prepare a carp, oil, chives and chili oil. Clean up the carp and cut a few knives on the fish. Add five-spice powder, cooking wine and salt to marinate.

The marinated fish is skewered with bamboo skewers to set the shape. Brush with vegetable oil and bake in the microwave on high for about 3 minutes. After baking, take it out, brush the fish with chili oil on both sides, sprinkle with chopped green onion and sesame seeds, and put it in the microwave for another minute.

Grilling fish in the microwave is relatively simple and convenient, and the time is short, but the taste is still very good.

5 ways to prepare the charcoal-grilled fish.

Prepare a crucian carp with oil, salt, ginger, coriander, onion, shallots, garlic, cumin powder, dried paprika, Sichuan pepper, red pepper and celery. Clean up the fish and marinate it with salt and cooking wine. It is about half a small pickling ground.

Put oil in a pan, add peppercorns, red peppers and onions, and sauté. Put the sautéed juice on a plate and add some cooked oil and celery. Then grill the fish over charcoal, and after the two sides are grilled, put it on a plate, you can eat it while grilling, and if you like vinegar, you can put some vinegar to taste.

There are hundreds of kinds of fish that we can eat, so how can big fish be delicious and simple?

In fact, the easiest and most delicious way to eat it is braised it. First of all, we need to treat the fish, remove some of its internal organs, and then put some ginger slices and cooking wine on its surface after two cuts, which can remove the fishy smell of the fish, and then add burning oil. When the oil temperature is 60% hot, put the fish in the pot for frying, you can take it out first after both sides are golden, and then add some seasonings to the pot, and then put the fish in it after stir-frying, seasoning, and then you can eat out of the pot.

It's the easiest way to make it, and it tastes great.

1. After the big fish is processed, chop it into pieces of appropriate size, sprinkle with an appropriate amount of salt, cooking wine, and ginger shreds and marinate for about 10 minutes to taste.

2. Put the whole oil in the pot and boil until it is hot, then put in the fish pieces and fry them over high heat.

3. Fry the fish pieces until one side is golden brown, then turn over and fry the other side.

4. After the two sides are golden brown, add ginger, garlic, green peppercorns, and homemade chili sauce in the middle of the pot and stir-fry until fragrant.

5. Add an appropriate amount of boiling water, simmer over high heat and add an appropriate amount of soy sauce and a little sugar to enhance freshness.

6. If you like to eat soup fish, you can add more boiling water, if you don't like to eat soup fish, add less, and wait until the soup is thick to put in an appropriate amount of perilla, which can not only increase the flavor but also detoxify the poison of the fish.

7. Stir-fry evenly and then it will be out of the pan.

The best way to eat fish is as follows:Ingredients: fish, green onion, ginger, garlic, chili, salt, cooking wine, bean paste, black bean sauce, sugar, white pepper.

Specific steps: 1. Remove the scales and dirty of the fish, and then clean it.

2. Chop chopped green onions, ginger slices, garlic and chili peppers.

3. Marinate the fish with a little salt, cooking wine, shredded ginger and white pepper for 10 minutes.

4. Pour oil into the pot and stir-fry chives, ginger and garlic.

5. After stir-frying until fragrant, then add the tempeh and bean paste and plum sauce to continue to stir-fry until fragrant.

6. Put the marinated fish into the rental pot.

7. Pour in an appropriate amount of water, add half a spoon of salt, half a spoon of sugar, cooking wine, cover the pot and cook slowly.

8. After the soup boils and thickens, add an appropriate amount of white pepper and chopped green onions, and then you can remove from the pot.

Main ingredients: 2 fish, 300 ml of Yunmeng water, 10 grams of green onions, 3 grams of ginger, 3 grams of garlic slices, 5 ml of cooking oil, 1 gram of dried chili, 5 grams of light soy sauce, 3 grams of cooking wine, 2 grams of salt, 2 grams of pepper, 5 grams of white vinegar, 1 coriander.

1. Prepare 10g of green onions, 3g of ginger slices, 3g of garlic slices, braided fish or other stewed fish to remove the internal organs.

2. Put 5ml of oil in the pot, pour in green onions, ginger and garlic, and 1g of dried chili peppers on high heat until fragrant.

3. Add 5g of light soy sauce and 300ml of water.

4. Add fish, 3g cooking wine, 2g salt, 2g pepper, 5g white vinegar and 1 coriander and cook for 15 minutes.

5. Finished product diagram of home-cooked fish stew.

Steamed grass carp: Preparation method: wash the primary processed fish, wipe off the water, such as 6 grams of salt to wipe the fish inside and out, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onions and ginger in the belly of the fish, and steam it in the steamer for about 8 minutes to cook.

Drizzle with sesame oil and place the coriander on the head and tail of the fish or on both sides of the belly and back of the fish.

Peculiarity. This dish pays attention to the heat, is light and palatable, and has a unique flavor.

Technology critical. Accurate timing and firepower. The firepower is small, the time is not enough, the fish is fishy and undercooked; The fish meat is seriously dehydrated and the meat is old because of the high firepower or overtime.

Braised grass carp. Ingredients: grass carp.

Excipients: pork loin, shiitake mushrooms.

Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Method:1Remove the internal organs of the grass carp and clean it, cut it into the word "well" on the body of the fish, coat it with salt and marinate it for a while, wash and cut the green onion, ginger and garlic into minced pieces, wash and cut the mushrooms into shreds, and cut the pork loin into shreds;

2.When the oil is 60% hot, put the whole fish steak acorn into the pot and fry it until golden brown on both sides, remove and drain the oil;

3.Sit on the pot and light the fire, leave the remaining oil in the pot, pour in the minced green onion, minced ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper spring limbs, sesame oil, simmer for a while, and then thicken out of the pot.

1. Remove the scales of the fish, remove the internal organs, dig out the gills and wash them. Every about centimeter distance, first straight (centimeter deep), then oblique (2 centimeters deep), then lift the fish's tail to make the knife edge open and teasing Tong, sprinkle the refined salt into the knife edge and marinate slightly, and then at the knife edge around the fish, evenly coat a layer of wet starch paste on the wheel stool.

2. Pour the peanut oil into the spoon, burn it on the fire until it is seven ripe, put the fish tail into the oil, and the knife edge will be opened immediately. At this time, use a spatula to drag the fish so that it does not stick to the bottom of the pan, fry for 2 minutes, and then turn over and fry for another 2 minutes. Then lay the fish flat and fry the fish head in the oil with a spatula for 2 minutes.

Fry for about 8 minutes, and when the fish is golden brown, take it out and put it on a plate.

3. There is peanut oil left in the stir-fry spoon, burn until it is six mature, put in the green onion, ginger and minced garlic, cook with vinegar and soy sauce, boil it into a sweet and sour sauce with the meat broth, sugar and wet starch, scoop it out with a stir-fry spoon, and quickly pour it on the top of the fish.