How to eat osmanthus fish to be delicious, how to make osmanthus fish delicious

Steamed cinnamon fish. Materials.

A cinnamon fish.

Half a green onion.

Red pepper half.

Ginger 1 piece of oil 3-4 tablespoons.

Salt 1/2 tbsp.

A pinch of sugar.

Ground white pepper 1/2 tbsp.

Beer in moderation.

Steamed fish soy sauce to taste.

The practice of steaming cinnamon fish.

Descaling. Remove the cheeks. Gutting.

Scrape off the mucus on its surface.

Fish after processing.

Hit a few flower knives on the body.

Use kitchen paper to wipe off moisture from the fish. Spare!

Take a portion of the ginger and green onion white.

Coat the whole body with beer about the fish.

The inside of the stomach is also required.

Stuff the green onion and ginger on top into your stomach.

Marinate for about 10 minutes!

Shred the green onions.

Shred the red pickled pepper!

Place in a bowl of cold water.

Grab and pinch for a while.

Ginger shredded. <>

Boil water in a pot. Pour in the water for the foam.

Pour another half bowl of beer. (can not fall).

Put in a tripod.

Put chopsticks or steaming drawer on top.

After the water boils. Put the fish on top!

Spread the shredded ginger over the fish.

Cover the pot. Steam on high heat for 10 minutes!

Steamed fish in soy sauce. Salt. Sugar. Ground white pepper.

Place in a small bowl and mix well.

Remove the fish after steaming.

Place on a plate.

Drizzle with the sauce.

Arrange with shredded green onions and red peppers.

Heat the oil in the pan again. Heat it and pour it on the fish!

The preparation of braised osmanthus fish.

Chop the ginger, garlic, green chili, red chili. Evenly spread salt on both sides of the fish, stuff ginger slices into the belly of the fish, pour cooking wine and marinate for 10 minutes. Pour vegetable oil into the pan, heat the pan with cold oil, sprinkle some salt on the bottom of the pan, dry the fish, put it in the pan, fry on one side, and then fry on the other side.

After frying on both sides, put the water that covers the fish noodles and cook all the time, add the chopped ginger, garlic and chili peppers. According to the taste, you can add steamed fish soy sauce, cooking wine, light soy sauce, and salt to get out of the pot.

The meat of the osmanthus fish is relatively delicious, and it is quite delicious when steamed or braised in a boiled condition.

Teach you the practice of steaming Ding Gui Fish, the meat is tender and nutritious, and my family eats it 5 times a week.

Steamed cinnamon fish can be delicious, and the method is as follows:Ingredients: cinnamon fish, green onion, ginger, oil, salt, cooking wine, soy sauce with tempeh, water resistant or.

Tools: pots, bowls, plates, kitchen knives, cutting boards, pots, spatulas, steamers, lids.

1. Osmanthus fish, scrub the inside and outside with salt, and then rinse with water.

2. Draw a few knives diagonally on both sides, rub the tangerines on the surface of the fish with two tablespoons of cooking wine and a little salt, and marinate for 10 minutes.

3. Cut the ginger slices and green onions.

4. Put the ginger slices in the fish belly and sprinkle the green onions on the fish. Steam in a steamer over high heat for 7 minutes (cover). After the fish is steamed, pour the soup out, pour an appropriate amount of soy sauce on the fish, cover and steam for 3 minutes.

5. Pour a little vegetable oil into a pot and heat it, and pour it on the fish.

The practice of steaming cinnamon fish.

Ingredients: 1 cinnamon fish, half a red pepper, ginger, green onion, cooking wine, salt, steamed fish soy sauce, salad oil.

Method: 1. Wash the fish after removing the scales and remove the internal organs, and wipe the water dry.

2. Spread two tablespoons of cooking wine and a pinch of salt on the surface of the fish and marinate for 10 minutes.

3. Peel and slice the ginger, cut the green onion into sections, put it in the fish and steam it in the steamer over high heat for 10 minutes (note: it is put in after the water is boiled to start the timing!). When steaming the fish, shred a green onion (or a few more if you are using southern chives), the thinner the better!

Soak the shredded green onions in ice water for a while, and the taste will be better. Remove the seeds and tendons of the red pepper and cut into shreds for later use.

4. Remove the steamed fish, remove the ginger, shallots and soup (the soup is very delicious, but unfortunately it can be used as a condiment for other dishes, but it is not used here).

5. Put the shredded green onion and red pepper on top of the fish and pour the steamed fish soy sauce.

Heat a little salad oil in a pan and drizzle over the fish.

Ingredients: cinnamon fish, green onions, Chaotian pepper, ginger, seafood soy sauce, salt, cooking wine.

Method: 1. Cut the ginger into slices, cut the green onions into shreds, and cut a small pepper into small pieces.

2. Remove the scales and internal organs of the osmanthus fish and wash it, then dry it in water, and then use a knife to cut a few knife edges on the fish to facilitate the flavor.

3. Spread salt, cooking wine and ginger slices on the fish, put ginger pieces and shallots in the belly of the fish to stretch out the shape, and marinate for 10 minutes.

4. After steaming in the steamer, put in the marinated fish and steam over medium heat for about 10 minutes. After turning off the heat, the fish is taken out and steamed for another five minutes with the residual heat.

5. Pour a little water into the seafood soy sauce and mix thoroughly, pour it on the fish taken out, then put the pepper segments, and finally put the shredded green onions.

6. Heat the wok until it smokes, pour in the salad oil and heat it spicy, pour the hot oil over the fish, and you're done.

Tips: The spine fin and anal fin of the osmanthus fish have spikes, and there is poisonous glandular tissue on it, and people have symptoms such as swelling and pain, fever, and chills after being stabbed. After the fish is scaled and washed, put it in a basin and pour some rice wine, which can remove the fishy smell of the fish and make the fish delicious.

Tomato and fish soup.

1) Prepare 1 osmanthus fish (about 1 kg is the best), 2-3 tomatoes, mushrooms, ginger slices, chopped green onions, tomato paste, salt, chicken essence, pepper, corn starch, and cooking wine.

2) After the fish is cleaned, the fish slices are marinated into fillets, the fish bones are cut into pieces, the tomatoes are washed in boiling water, scalded in cold water, and then rinsed and the skin is cut into pieces.

3) Wipe the fish dry, put a clean towel on the cutting board, place the fish on it, and use a sharp knife to stick the whole piece of back from the tail to the fish bone.

4) There are horizontal spines on the top of the fish maw, be careful under the slices.

5) Lay out half of the fish body, carefully slice the fish at an angle of about 45 degrees, and then separate the fish from the skin.

6) Add corn starch, pepper, a little cooking wine, salt, chicken powder and a little water to the fish fillet until slightly sticky, marinate and prepare.

7) After the oil is heated in the pot, add the fish and fry slightly until the fish turns white, pour in an appropriate amount of boiling water and boil over high heat for 5 minutes, then transfer to the casserole, add ginger slices and mushrooms and continue to cook for 5 minutes.

8) After the oil in the pot is heated, add the tomato pieces and tomato sauce and fry until the tomatoes become soft and sandy, pour the fish soup in the casserole into the tomato pot, boil over high heat, add salt, chicken essence to taste, and finally put the marinated fish fillets into the pot, quickly use chopsticks to disperse, until the color of the fish body turns white, turn off the heat and sprinkle pepper with chopped green onions.

1 Remove the scales, gills, fins, and internal organs of the fish, remove the leather coat from the head, wash it, cut off the head of the fish, spread it out, and pat it flat. Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a backbone at the tail for about 1 rain. After the fish is deboned, spread out with the skin facing down, cut it into a flower knife with an oblique knife, the knife is as deep as 4 5 of the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the knife.

2 Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and coat well.

3 Put the wok on the fire, pour in the vegetable oil after heating, heat the oil to 70%, dip the osmanthus fish in a little starch, put it in the oil pan and fry it for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry it, fry it until it is golden brown, put the side with the flower knife side up in the fish plate, and put the fish head on it.

4 Put the pine nuts in a pan of oil, remove them when they are cooked, and put them in a small bowl. 5 Leave a little oil in the wok, put a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push well, pour it on the fish out of the pot, and sprinkle with pine nuts.

1. Main ingredients: 500g of osmanthus fish, auxiliary materials: 5g of ginger, 5g of green onion, 5ml of oil, 10ml of light soy sauce, 2g of sugar, 30ml of water, 5g of salt, 2ml of liquor.

2. When buying a fish, ask someone to break the fish belly and take out the internal organs and gills;

3. Wash the fish body with running water to remove blood stains and drain the water;

4. Draw a few parallel knife edges on both sides of the fish and smear a small amount of salt;

5. Cut a few slices of ginger into the knife and into the body of the fish, pour a little white wine and wipe well, and leave for 10 minutes;

6. At the same time, cut the green onion into 5 cm long segments, then cut the segments into shreds, and cut the remaining ginger into thin strips for later use;

7. Bring the water in the pot to a boil and put it on the steaming rack;

8. Put on a shallow dish containing fish, close the lid and steam for 6-8 minutes, until the fish eyes are prominent and the fish meat is slightly enlarged, indicating that the fish is cooked and can be turned off the heat;

9. Pour the juice from the dish after steaming the fish to ensure that the fish meat and juice are not fishy;

10. Sprinkle the ginger and green onion in step 5 evenly on the fish;

11. Pour oil into the pot and heat until it smokes slightly;

12. Pour the cooked oil evenly on the fish with green onion and ginger, and you can smell the green onion fragrance immediately;

13. Pour 10ml of light soy sauce into the pot;

14. Add another 30ml of water;

15. adding sugar;

16. Add salt, after the sugar and salt are dissolved, turn off the heat when the juice boils;

17. Pour the sauce from the previous step into the fish dish.

Personally, I still prefer the squirrel osmanthus fish, change the processed osmanthus fish into a flower knife, wrap it in starch and fry it in the pot, and then pour on the sweet and sour soup, a delicious squirrel osmanthus fish is ready, crispy on the outside and on the inside, the meat is particularly tender, it is really delicious, and it is super delicious! <>

1. Steamed osmanthus fish.

Raw materials: a cinnamon fish (about one catty), eight points of refined salt, three coins of rice wine, two coins of green onions, two coins of cooking oil, and two coins of ginger slices.

Remove the scales and gills of the fresh cinnamon fish, remove the internal organs by disembowelment, wash it, soak it in the water and take it out, put it in cold water, gently scrape off the black scales, wash it and put it on the plate, rub it evenly on the fish with a point of refined salt, and marinate it for a while.

Rinse the marinated cinnamon fish with water once, draw cross-shaped knife flowers on both sides of the fish body, put it flat on the plate, put green onion segments, ginger slices, refined salt (three points), rice wine and cooking oil on it, steam it on high heat for about ten minutes, see the fish eyeballs protrude and take it out.

2. Braised osmanthus fish.

Ingredients: 1 live cinnamon fish, sugar, red pepper, Shao wine, clear soup, soy sauce, vinegar, refined salt, wet starch, green onion, ginger, cooked lard.

Slaughter the fish, make a knife on both sides of the fish body every 3 cm, smear the inside and outside of the fish body with Shao wine and refined salt for 10 minutes, and then sprinkle a layer of starch and wipe evenly. Remove the stems of the red peppers, wash them and cut them into thin strips.

Heat the wok and put the lard until it is hot, add the osmanthus fish, fry it until both sides are golden brown, remove it and put it on the plate. Shred the green onion and ginger, and mix the seasoning into a sauce.

The most common thing I do is to steam the fish.

Remove the internal organs of the fish, clean it, and make a few deep cuts.

Marinate the fish with table salt, salt and oyster sauce for 10 minutes, and stuff a little chopped green onion into the fish belly.

At this time, it is enough to steam directly.

That time I went to my aunt's house, she made a steamed sauerkraut and cinnamon fish, the fish was very sweet, and it also had the spicy taste of the old godmother and the sour taste of sauerkraut, the sauerkraut was particularly fragrant and sour, and she sucked a lot of oil, which was particularly delicious, and she wanted to take a bite after eating it, and she couldn't stop ,...... at allLater, my aunt told us that steaming osmanthus fish is very simple, oil and salt, green onions, ginger and garlic, adding monosodium glutamate, water, thirteen spices, and sauerkraut on the bottom of the fish, and steam it for ten minutes.

The nutritional value of osmanthus fish is very high, it has the effect of lowering blood sugar, clearing heat and going to fire, eliminating food, invigorating blood, etc., the best way to eat must be steamed, must be fresh and fresh osmanthus fish, it is best to kill and do it, after cleaning it should be cut a few openings on the fish, so that it can be more flavorful, with green onions, ginger, peppercorns, cooking wine, white vinegar, sugar, etc., the sauce is poured into the fish and steamed in the pot, and it can be steamed for about ten minutes after boiling, the original taste.

The most famous is the squirrel fish, in fact, the squirrel fish is a method of fish flavor. Here's how to do it: clean the fish first and remove the internal organs.

After cutting the surface of the anchovy with a flower knife, wrap it in a mixture of starch and egg liquid, fry it in oil to make its surface slightly harder, and then pour a fish sauce on it and put it on the plate. The squirrel cinnamon fish is ready!

As long as the method of osmanthus fish is steaming, which is also a well-known practice in Zhejiang, and ordinary families can do it. Kill and wash the fresh fish, marinate for 10 minutes, put it in the pot and steam it for about 10 minutes, then turn off the fire and don't rush it out, use it in the pot for heat and steam for 5 minutes, and then pour in the steamed fish soy sauce, shredded green onions, and pour the hot oil to eat!

Cinnamon fish is a special dish in the south, my boyfriend is from Hunan, their osmanthus fish there is particularly delicious, the most important thing about it is that the taste is relatively heavy, so you should add enough spices to cover up the smell, add aged vinegar, pepper and pepper 13 fragrant, stew for 30 minutes and then you can eat.

For the sake of making it delicious, I think the first thing I think is to cut it into small pieces, then marinate it to let it fully absorb the flavor, and on the other hand, put some ginger and garlic, then put some oyster sauce and light soy sauce to stir well, and then put some egg whites, so that I think it is possible to make it more delicious.

The fish is super tasty to do.

Here's how to make mandarin fish delicious:1. Materials are ready.

2. Clean up the mandarin fish, and draw oblique flower knives on both sides.

3. Place the fish on the plate with shredded green onion and ginger.

4. Put some green onion and ginger shreds in the mouth and belly of the mandarin fish.

5. Cut the rice cake into small pieces and wrap them around the sides of the fish.

6. Drizzle cooking wine over the fish.

7. Drizzle with steamed fish soy sauce.

8. Sprinkle with a little fine salt and marinate for 5 minutes.

9. Steam on high heat for 10 minutes, then pour a spoonful of hot oil.

Materials. Ingredients; 1 cinnamon fish, 2 tbsp steamed fish soy sauce, 1 tbsp cooking wine, 2 tbsp cooking oil, 2 3 slices of ginger, 1 green onion, 1 small red pepper.

Accessories; A pinch of salt.

The practice of steaming cinnamon fish.

1. Prepare the ingredients you need.

2. Wash and shred the green onions, wash the small peppers, remove the seeds and cut into shreds, and soak them in water until they bend naturally.

3. Draw a knife on each side of the cinnamon fish.

4. Smear cooking wine on both sides of the fish body and inside the fish belly, and sprinkle salt evenly.

5. Then put shredded ginger or ginger slices, and stuff ginger slices into the fish belly.

6. Pour an appropriate amount of water into the pot in advance and boil, and steam the fish in the steamer over high heat for about 10 minutes.

7. After steaming, take it out, pour off the excess water, and pour steamed fish drum oil on the osmanthus fish.

8. Pour cooking oil into the pot and cook until it smokes slightly.

9. Put the drained shredded green onion and shredded pepper, and pour the cooking oil on the shredded green onion and shredded pepper while hot.

10. Finished product of steamed osmanthus fish.