The practice of slippery fish blocks, how to make slippery fish pieces delicious, the homely practic

Ingredients. 500g grass carp

Seasoning. Salt. Amount. Vinegar.

Amount. Scallions. Amount. Ginger.

Amount. Dark soy sauce.

Amount. Blend the oils.

Amount. Yuan Zhen sugar.

Amount. The practice of paddling the fish.

1.After the grass carp is slaughtered, the belly part of the fish is taken.

2.Drain and set aside.

3.Add ginger to the cold oil in a hot pan and start frying the fish.

4.Because of the fish pieces, it is slightly fried and seasoned, add dark soy sauce, sugar, vinegar and stir well and cook for 3 minutes.

5.Add an appropriate amount of water and start simmering.

6.After the water boils, cook for five minutes and add the chives.

The cooking method of slippery fish pieces is simple, almost boiled and salted, and there is no technical content. After the grass carp meat is cut into pieces, add a little salt, starch, etc., mix well and marinate; Then stir-fry the green onions, ginger and garlic in the pot, put in the fish pieces, stir-fry a few times, add a little light soy sauce, vinegar and salt, pour in a bowl of water, and when the fish soup in the pot is slightly white, add a little salt and pepper to taste, and finally pour in water starch to get out of the pot. This slippery fish piece can be a dish, can also be a soup, but the fish is fresh and tender, the dish is original, strong, pure, slightly spicy, salty and fresh, although it does not look too good, but the soup is thick and fresh, very smooth and delicious.

Slippery fish block preparation.

Step 1

Prepare raw materials;

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Put an appropriate amount of salt, cooking wine, white wine and other seasonings into the fish pieces and marinate for a while;

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Heat the pan with cold oil, add Sichuan pepper and red pepper and fry until fragrant;

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and then they are served;

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Add ginger and garlic slices and stir-fry;

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Add the fish pieces in and fry them;

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Cooking wine, vinegar and light soy sauce;

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Add an appropriate amount of water and simmer for 10 minutes;

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Add an appropriate amount of salt and other seasoning to taste, step step

Finally, add a little water starch to thicken.

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It's on the table. Diagram of the finished product of the slippery fish block.

<> cooking tips for slippery fish pieces.

Tips:

1.Add some salt, cooking wine, etc. to the fish pieces and marinate them; 2.Pepper and chili peppers are stirred until fragrant to avoid affecting the taste of the dish; 3.

The fish pieces only need to be fried slightly until set, then add seasonings such as cooking wine and simmer with a little water; 4.This dish is also a vegetable and a soup, if you like the soup juice, you can add more, and you must add an appropriate amount of water starch, which is also to ensure the success of the slippery fish pieces.

Materials. Ingredients.

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A piece of fish. <>

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One egg. <>

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Salt. Soy sauce.

A little bit. Essence of chicken. Ginger. Wine.

Water starch. Slippery fish chunks are made.

1.Cut the fish diagonally into cubes (like the way you cut the fish slices in boiled fish, but thicker), add egg whites, a pinch of salt, cooking wine, dry starch, grasp well with your hands, and let a little bit of flavor for about 20 minutes. Cut the green onion into inch segments; Ginger cut into thin strips; Wash the mushrooms, remove the stems and cut them with a knife.

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2.Pour more oil into the wok and when it is warm, add the fish pieces over the oil.

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3.Keep the heat low, and when the fish changes color slightly, remove the oil.

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4.Put out the oil in the wok, leave a little base oil, stir-fry the green onion and ginger slightly to bring out the fragrance, and then stir-fry the mushrooms for a short while.

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5.Add water and bring to a boil (if there is a broth, it is better), then pour in the oiled fish pieces, add salt, chicken essence, a few drops of soy sauce and simmer for about 3 minutes, then put the fish pieces and shiitake mushrooms on a plate, add a little water starch to the soup in the pot and thicken it and pour it on the fish pieces.

Ingredients: 350 grams of fish, 200 grams of winter bamboo shoots, 1 pepper.

Excipients: a little egg white, 15 ml of cooking wine, a little salt, a little monosodium glutamate, an appropriate amount of cooking oil, a little green onion, 1 point of ginger

1 garlic clove, 4 small red peppers.

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1. Slice the fish, slice the winter bamboo shoots, cut the pepper into pieces, and cut the small red pepper into sections (the small red pepper is put for good looks).

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2. Add cooking wine, a little salt, egg white, starch and mix evenly to the fish fillet.

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3. Put the frying spoon on the heat, put the oil and cook until it is 60% hot, disperse the fish slices into it, and stir gently with a hand spoon.

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4. When the frying is a little yellow, pour it into a colander and drain the oil.

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5. Put green onions, ginger and garlic in the bottom oil of the pot, and add winter bamboo shoots.

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6. Add the pepper.

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7. Cooking wine, salt, monosodium glutamate, add some water (stock is better) <>

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8. Add the fish fillets and stir gently.

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9. Add the red peppers.

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10. Stir-fry evenly.

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11. The plate is ready, it's almost the New Year, Maitreya Buddha is made with pumpkin and meat skin jelly in the mold, Wishing you prosperity is ham sausage! ，<

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12. Serve on a plate.

Ingredients: 500g grass carp pieces

Two Hangzhou peppers.

2 millet peppers.

Ginger shredded a little.

A pinch of garlic cloves.

A pinch of shallots.

Wine. Sichuan pepper powder.

Slippery fish chunks are made.

Wash the fish pieces, drain the water, add salt, cooking wine, Sichuan pepper powder, green onion, ginger, light soy sauce, starch and marinate for half an hour Step 1

Cut millet pepper and Qinghang pepper into rings, peel garlic cloves (cut garlic into small pieces), cut green onions into small sections, and shred ginger and set aside for slippery fish Step 2

Take a little chopped pepper and set aside (homemade chopped pepper, bangbangda) to slide the fish into pieces Step 3

Boil the water in the pot, pour the oil, boil until it is hot, stir-fry the cut ingredients (leave a small part of green and red peppers and green onions), add salt and stir-fry until fragrant, add water and put in the chopped pepper sauce, and boil the slippery fish pieces Step 4

Put in the fish pieces and boil over high heat, turn to medium heat and cook for 10 minutes, remove from the pot, leave the soup in the pot, prepare water starch to thicken and pour on the surface of the fish pieces, sprinkle the remaining green onions, and slide the fish pieces with green and red pepper rings Step 5

Ingredient breakdown. 500g grass carp pieces

2 tablespoons of cooking wine.

1 tablespoon light soy sauce.

Starch to taste. A pinch of ginger.

2 teaspoons of salt. 1 teaspoon pepper.

1 teaspoon granulated sugar.

1 tablespoon of 500g vinegar water.

Sour and salty taste. Cooking process.

Twenty minutes takes time.

Easy difficulty. Steps to make a slippery fish block.

Cut the grass carp into small pieces, add 1 teaspoon of salt and 1 tablespoon of cooking wine and marinate for 20 minutes.

Heat the oil in a pan and stir-fry the ginger until fragrant.

Pour in tap water, about enough to cover the fish pieces to be put in later, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 teaspoon salt, 1 teaspoon granulated sugar.

Sprinkle the fish pieces with starch and grasp well.

Bring the water to a boil and put the fish in the pot.

After boiling, add 1 teaspoon of pepper and 1 tablespoon of vinegar (the amount of vinegar can be based on your taste, 1 tablespoon of vinegar may be slightly sour for ordinary people, but it tastes good, and this dish is pepper and vinegar).

Pour in water starch, boil and then get out of the pot, there is no need to cook for a long time, the fish can be out of the pot after it is all white, and the fish is tender and delicious.

After washing the fish, remove the internal organs and spines, then cut it into pieces, sprinkle a little salt and pepper, coat it with a layer of starch, wrap it in a layer of egg wash and set aside, and fry it in a pan until golden brown.

Put a little oil in the pot, fry the green onions, ginger and garlic in the fryer, put a little water in a piece, stir-fry quickly, and eat it out of the pot.

First put the black fish fillet into a thin fillet, add an egg into it, add a little salt, pepper, and a little starch to mix evenly and put it for later use, at this time, rinse and rinse the fish bones with kitchen absorbent paper to absorb the water and then put oil in the pot, ginger, garlic, pepper, star anise, cumin After the oil is hot, put the fish bones down and stir-fry, fry for a while, add water and cook into a white soup, put the pickled fish fillets mentioned above in the pot slowly, and add some coriander when it comes out of the pot.

Please advise, the delicious way to change the slippery fish pieces, first cut the fish into pieces, wash it with clean water and use oil to control the drying, so that the slippery piece is more delicious, please advise, the delicious way to slip the fish pieces, first cut the fish into pieces, wash it with clean water and use oil to control the dry, so that the slippery piece is more delicious, and nutritious.

First of all, remove the bones of the fish and cut it into small pieces of one centimeter and square, marinate it with a small amount of salt and starch egg whites in cooking wine, 30 minutes, put hot oil in the pan, quickly stir-fry, add seasonings after changing color.

When stir-frying fish fillets, add some green onions, ginger and garlic to taste.

A fish recipe is very delicious, because of the fish recipe, you can use it to make soup, and you can also put some of this and that vermicelli in it, and go directly to make sugar.

To make this dish, it is recommended that you replace the fish pieces with fish fillets, because the fish meat is easy to mature, and this dish requires speed, marinate the fish fillets in advance to taste, and then wrap them in egg white paste, and quickly slide the oil when the oil temperature is five layers hot, and then add side dishes to quickly stir-fry and season out of the pot.

After cutting the fish into pieces, wash it, marinate it with salt, ginger cooking wine, and green onions, so that it will soon be smoother and more tender, and the taste will be very good.

1. Ingredients: 500g of boneless fish, 1 egg, 200g of shrimp, 50g of ginger, 50g of garlic, 50g of green onion.

2. Chop the green onion, ginger and garlic and set aside. Wrap the fish and shrimp in kitchen paper to absorb excess water, peel the skin, chop until minced and put it in a bowl, beat an egg, add salt, and the soy sauce is very fresh, and stir it until it is strong.

3. Boil water in a pot, boil the fish slippery, put a little seaweed, put a little salt, green onions, and the delicious fish slippery soup is ready.

4. It can also be made into fish balls, put them in the refrigerator, and take them out and cook them when you want to eat them, which is very convenient.

Ingredients: 1 piece of fish, starch, egg white, monosodium glutamate, green onion, ginger.

1. For a big fish, it is best to choose a fish with fewer bones.

<>3. Chop the fish into a meat puree.

4. Add water and a little monosodium glutamate and stir in one direction, then add minced green onion and ginger to remove the smell.

5. Beat the egg white until it is white and foamy, it takes a lot of strength and a long time (it is best to not fall down), and then beat another bowl to thicken the juice.

6. Pour the beaten egg white and wet starch into the fish puree and stir together until the fish paste is strong (this process takes at least 20 minutes, keep stirring in the same direction), and complete.