What is the dish of live fish made of, and what is the method of water fish?

1. You have to have a fish. Live fish. The ones I've eaten are generally between two and four pounds. It is best to have grass carp, red silver carp, and silver carp head. By the way, I think the boiled fish head made by Chef Z is more delicious than boiled live fish, smoother and fresher.

2. Kill the fish. In the shop, they usually catch it and slam it on the ground and die, but Chef Z said that this will break the fish, and if it is broken, it will not taste good. So I don't know how to kill it, so you can do it yourself.

3. After dissecting the abdomen, removing the scales and cleaning it, cut the fish head in half and cutting it in half, remove the large fish bone in the middle and cut it into pieces, and cut the fish obliquely into thin slices. It's definitely a technical job, and the thinner the cut, the better.

4. Put the wok on the fire, pour in the oil, there should always be one or two oils. Quite a lot, anyway. After heating, the most important thing is to add bean paste (haha), pay attention to the bean paste (chef Z has to use off a small half package of bean paste every time, because the bean paste is salty, don't add salt), a handful of dried red peppers, stir-fry until fragrant.

Add a small spoon of peppercorns and fry them until fragrant.

5. Pour these mixtures into a large pot or clay pot, and then throw the raw and washed vegetables into it (common cucumbers, bean sprouts, Chinese cabbage, Tsubaki, etc.).

6. The pot does not need to be washed, pour water directly into it and boil, pour the cut fish into it and cook it slightly, just cook it, don't cook it old. Pour the pot into the large pot as well.

7. Put the pot on the fire again, pour in the oil (less than the previous time, about half), and heat. Put a lot of dried chilies, peppercorns, peppers, ginger, shallots and garlic and stir-fry. Pour in cooking wine, monosodium glutamate, and finally pour this pot into a large basin and you're done Haha, you can try to make it and see if it's delicious!

Friendly reminder: The key to making this dish is knife work, which should be cut thinly. The second is how much oil is put in, when the store comes out, it is simply fish soaked in a basin of oil, but this soup can't be drunk, Chef Z didn't put so much oil, and the soup can also be drunk, and it tastes very good.

The third is the amount of bean paste, which is controlled here. The fourth is the time to cook the fish, you can't cook it old, and it won't taste good when you cook it.

Obviously, of course, it's going to be a live fish.

[Braised soft-shelled turtle].

1.Prepare a fresh soft-shelled turtle and put it in a pot for later use.

2.Boil water in a pot, wait for the water temperature to about 60 to 70 degrees, put in the processed soft-shelled turtle, and turn it several times with a spoon to remove the blood in the soft-shelled turtle and make the soft-shelled turtle evenly heated.

3.Blanch the water for 2 minutes, remove it and put it in a basin.

4.First, remove the cuticle on the surface of the soft-shelled turtle and the internal organs inside, wash it with running water, put it on a cutting board, remove the shell, and then cut it into small pieces and put it in a basin.

5.Next, marinate the soft-shelled turtle, add 2 grams of salt, 2 grams of pepper, and 10 grams of cooking wine to the basin to remove the smell, mix evenly with your hands, and set aside to marinate for 12 minutes.

6.Cut a handful of garlic into sections, put it in a small pot, cut half a green onion into horseshoe pieces, cut a piece of ginger into ginger slices, put it in a basin together, and then put a few red peppers and a few peppercorns for later use.

7.6 shiitake mushrooms, remove the roots, cut them in half, and put them in small pots.

8.Half a broccoli, remove the roots, then cut into small florets and place on a plate.

9.Then cut the broccoli root into thin slices with a knife and put it together with the shiitake mushrooms.

After a few minutes, add an appropriate amount of starch to the soft-shelled turtle basin and mix well, this step is to lock in the moisture inside the soft-shelled turtle.

11.Add cooking oil to the pot, wait for the oil temperature to be 50% hot, add the mixed soft-shelled turtle, fry for one minute, and pour it into a colander to control the oil.

12.Next, blanch the broccoli, add an appropriate amount of water, add a little vegetable oil to improve the brightness of the ingredients, and add a spoonful of salt to increase the base taste of the broccoli.

13.After the water boils, add the broccoli, turn it a few times with a spoon, blanch the water for one minute, remove the water, and put it on a plate for the bottom and decoration.

14.Add an appropriate amount of water to the pot, add the shiitake mushrooms and broccoli slices, and turn them with a spoon to heat the ingredients evenly.

15.Blanch the water for 2 minutes, pour it into a colander to control the water, and then cool the water for later use.

16.Add a spoonful of cooking oil to another pot, pour in the garlic and stir-fry a few times, after the garlic fragrance is fried, pour it into a colander to control the oil for later use.

17.Add half a spoon of cooking oil to the pot, pour in green onions, ginger and chili peppers and stir-fry until fragrant, add 5 grams of spicy sauce, 5 grams of bean paste, 3 grams of oyster sauce, stir-fry to dissolve, and stir-fry the red oil.

18.Pour in 1 tablespoon of water, pour in half a can of beer to remove the smell and increase the flavor, then pour in the fried garlic, cook until the soup boils, add 10 grams of light soy sauce, and add the soft-shelled turtle.

19.Then pour in a little water, it is advisable to spread the soft-shelled turtle, add 1 gram of sugar to enhance freshness, 1 gram of pepper to remove the smell and increase the flavor, cover the pot, change to medium heat and simmer for 10 minutes.

After a few minutes, pour in the shiitake mushrooms and broccoli slices and continue to simmer for 2 minutes.

21.Add 2 grams of dark soy sauce to adjust the color, stir-fry a few times with a spoon, turn on high heat and slowly reduce the soup.

22.When the soup is almost dry, turn off the heat and serve on a plate, and finally sprinkle a little chopped green onion to garnish.

23.Well, here, this nutritious and delicious braised soft-shelled turtle is ready, try it at home when you have time.

Below are the ingredients and seasonings used.

Ingredients: soft-shelled turtle, shallots, garlic, ginger, green onions, red peppers, shiitake mushrooms, broccoli.

Seasoning: salt, pepper, cooking wine, sugar, dark soy sauce, spicy sauce, bean paste, oyster sauce.

5 Mao special effects, I want to have a big meal, the kind with fish and meat?

Pork ribs stewed with fish.

Ingredients: 300 grams of pork ribs, a water fish, 50 grams of ginger, five red dates, 10 grams of codonopsis.

Excipients: a little salt, a little monosodium glutamate.

1. Prepare the pork ribs, oysters and ginger.

2. Cut the fish into cubes.

3. Put the fish in the casserole.

4. Then pour in the pork ribs, ginger and oysters.

5. Add an appropriate amount of water to bring to a boil over high heat, turn to low heat and boil.

6. Add a pinch of salt and monosodium glutamate.

Preparation of yam soft-shelled turtle soup:

Ingredients: 1 soft-shelled turtle, 80g yam.

Excipients: 2 chives, 5 slices of ginger.

1. Clean up the soft-shelled turtle and chop it into pieces.

2. Remove the butter from the inside and wash it well.

3. Add an appropriate amount of water to the pot and bring to a boil, put in the washed soft-shelled turtle and blanch it slightly.

4. Scrape the black skin and old skin of all parts of the soft-shelled turtle's body, this procedure is actually very simple, and the old skin of the soft-shelled turtle will fall off after a light scrape.

5. Wash it with water repeatedly and carefully check whether there is any omission.

6. Add an appropriate amount of water to the casserole, put in the rinsed soft-shelled turtle, add green onions and ginger slices, bring to a boil over high heat and simmer slowly.

7. Peel and wash the yam and cut into pieces, stew the soft-shelled turtle for about 1 hour, add the yam and continue to simmer for about 1-2 hours.

8. After the yam soft-shelled turtle soup is stewed, add a little salt to taste, and pick out the green onion and ginger.

9. Remove from the pot. <>

Water Fish Soup Recipe: 20 grams of raw land, 2 grass fruits, 10 grams of ginger, 20 grams of green onions, 20 grams of cooking wine, 1 water fish, 7 red dates Preparation: 1 Remove the head and claws of the water fish and remove the internal organs; Wash the raw ground, slice, cut the green onion into sections, and slice the ginger.

2 Put the water fish in the pot, put in the raw land, green onions, ginger, red dates, grass fruits, cooking wine, add 3000 ml of water, put it on the fire to boil, and boil the cannon for l hours. Directions: Serve 2 times a day with meals.

Efficacy: Nourish the liver and kidneys, replenish qi and blood Jade ginseng water fish soup Basic characteristics Warm the lungs and stomach, shengjin and relieve cough Basic materials 1 water fish 25 grams of jade bamboo 25 grams of northern sand ginseng 15 grams of longan meat 8 red dates 1 piece of tangerine peel [Preparation method]: 1

Put the fish into a pot of hot water, boil the hot water slowly until the fish is scalded to death, cut open and remove the internal organs, wash and chop pieces; Yuzhu, northern sand cucumber, longan meat, red dates (pitted), and tangerine peel (remove the pulp) are respectively washed with water. 2.Put the spare ingredients into the clay pot together, add an appropriate amount of boiling water, boil over a fire, switch to a simmer for 3 hours, season and eat.

Function]: Warm the lungs and stomach, shengjin cough [scope of application]: used for dry or wrinkled, dry lips and tongue, dry cough without phlegm, hot flashes and night sweats, insomnia, hoarseness, or dry mouth and throat after yin deficiency and deficiency after fever.

Commonly used this soup has the effect of moisturizing the skin, nourishing the body, and preventing dryness and wrinkles. Grass and red dates water fish soup ingredients, one or two cordyceps, ten red dates, one piece of ginger, and one pound of water fish. How to make it, first put the fish in boiling water and blanch it clean, and remove the internal organs.

Remove the pit of the red dates, peel and wash the ginger and slice them. Put all the ingredients into a pot, add an appropriate amount of water, simmer for four hours, and then add salt to taste. It is said to nourish yin and kidneys, strengthen the body, nourish blood and qi, and **headache and dizziness.

1. Clean the ribs. Chop the fish and blanch it for later use.

2. Put the fish in a casserole, pour in the pork ribs, ginger and oysters.

3. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for an hour.

4. Add a little salt and monosodium glutamate to taste.

Water barrage fish: water fish, also known as soft-shelled turtle, group fish, is an oviparous amphibian reptile with a tortoise head, but the back carapace has no turtle-like stripes, the edge is soft skirt, and the color is dark green. Soft-shelled turtles often live in the sediment at the bottom of the water, and like to eat small animals such as fish and shrimp, and also swallow melon peel and fruit chips, grass and grains.

The whole body is divided into five parts: head, neck, torso, limbs, and tail. The head is slightly triangular and the snout is long and prominent. The nostrils are located at the anterior end of the snout.

Small eyes. Neck length. The torso is slightly rounded.

The back is raised with bony nails, the nails are covered with soft skin, and there are small granular warts on them, which are arranged in longitudinal ridges.

The ventral surface is composed of several transverse bones of the vertical bone, and the interosseous bones are connected by muscles; The surface is also covered with soft leather. The body is simple and the edge of the hail is soft, called the skirt. The head and neck can be completely retracted into the nail.

The limbs are fat and have 5 fingers (toes), 3 of which have claws and well-developed webbing between the fingers (toes). The tail is short. The limbs and tail also have strong stretching force.

Olive on the back with dark spots; ventral surface flesh yellow, with light green spots; The neck, tail, and dorsal sides of the limbs are brown. Soft-shelled turtle meat is delicious, rich in protein, fat, grams, calcium, phosphorus, iron, etc., with high nutritional value, and is a nourishing treasure.

Wash the ribs. Chop the processed fish and blanch it for later use. Put the fish in a casserole and pour in the pork ribs, ginger and oysters. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for an hour. Add a pinch of salt and monosodium glutamate to taste. <

1. Clean the ribs. Chop the processed fish and blanch it for later use.

2. Put the fish in a casserole, pour in the pork ribs, ginger and oysters.

3. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for an hour.

4. Add a little salt and monosodium glutamate to taste.

The ingredients that need to be prepared in advance include: 400g of fish fillet, appropriate amount of sour ginger, appropriate amount of sour sea pepper, some Sichuan pepper, appropriate amount of vegetable oil, some garlic, appropriate amount of watercress, some Sichuan pepper noodles, appropriate amount of coriander, and some shallots.

1. Heat the oil, add a handful of Sichuan peppercorns, then add three spoons of watercress and chopped minced ginger and sour ginger pepper, and stir-fry until the sea pepper skin floats.

2. Cut the dried sea pepper into several sections, add about three handfuls, continue to stir-fry, fry until the sea pepper section is shiny, and then add three bowls of water.

3. Add a tablespoon of chicken essence and a tablespoon of salt, wait for the water to boil for five minutes, pour in some garlic, and continue to cook.

4. Slice the fish, add soybean flour and pepper powder, and set aside. After simmering in the pot for a while, pour in the fillets.

5. When the soup is spicy, add the prepared fish fillets, turn the heat to medium, and cook until the fish is just cooked.

6. Remove the fish and part of the fish broth, and add the chopped coriander and green onion to the remaining fish broth in the pot.

7. Pour all the fish broth in the pot into the fish fillet, and this is done.

Ingredients: 2 catties of fish, (three servings) three taels of large red dried chili peppers (to be cut), half a bowl of peppercorns, ten garlic cloves, a piece of ginger, five green onions finely cut into green onions, a little salt, half an egg white, a little starch, three taels of sunflower oil, 2 taels of chili oil, a pinch of white sesame seeds, a cucumber and soybean sprouts.

Steps:1To clean the fish, pay attention to whitening the black part of the fish's belly, remove the fish meat along the fish bones, and use a knife to follow the lines of the fish, diagonally cut the fish fillets into half-centimeter thick fillets, so that there will not be so many spines. (Trick:.)

When you buy fish, ask the master to help remove the fish head and bones, and as for the fish fillet, you should go home and slice it slowly, because the master doesn't have so much time to help you slice it.

2.Put the fish fillets on a plate, add egg whites, salt, and starch and grasp it well with your hands, cut the garlic into garlic rice and set aside, remove the seeds of the dried chili pepper and cut it into segments, and cut the sauerkraut and ginger into fine pieces for later use.

3.Pour the oil into the pan and heat it, stir-fry the ginger, garlic, red pepper and peppercorns, fry the fish bones, then put in cold water, and when it is boiling, pour the cut cucumbers and soybean sprouts into the pot.

4。Put in the fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large bowl. (After putting in the fillet, you don't need to wait for the water to boil, as long as there is a little bubbling, so that the fish fillet will be smooth and tender!) )

5.That's the most important thing! It depends on whether the fish is fragrant or not.

After heating the pot, pour in the oil and chili oil, burn until it is hot, put down the red pepper and pepper and stir-fry it, (be careful not to explode it for too long, it can change color slightly), pour it directly on the fish surface, only hear the "squeak" sound, sprinkle the chopped green onion, the fragrance is coming, permeate the entire kitchen, float into the dining table, and can be served.