How to cook fish in vinegar and cook fish in vinegar?

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 obliquely (2 centimeters deep), then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge for a little salting, and then evenly coat a layer of wet starch paste on the knife edge around the fish. 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. Features: Jinan traditional flavor, crispy and sweet and sour Tips:

When frying fish, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and on the inside; The tail of the fish can not be cocked, and the tomato sauce is more delicious when making Changyu, but it is not called sweet and sour fish, and the sweet and sour fish is also very good when making sweet and sour fish with hairtail. It is also necessary to fry the ginger and fish in oil first.

Changyu braised is delicious. Braised is recommended.

Vinegar cooked Qi Fish is a traditional Chinese dish, and here's a simple recipe for reference:

Ingredients: 1 live chicho (also known as double sea bass tablespoon white vinegar, 2 tablespoons light soy sauce (light soy sauce)

1 tablespoon sugar, 1 tablespoon cooking wine, 2 cloves of garlic, cut into thin empty slices, 10 grams of shredded ginger, 5 grams of green onions, 20ml of cooking oil.

5 g salt, 20 g cilantro (optional).

Step Douxiao: 1. Clean the fresh Qi fish, remove the scales and internal organs, rinse it and draw a few knives on both sides of the fish body (conducive to flavor).

2. Mix white vinegar, light soy sauce, sugar, salt and cooking wine in a bowl and stir well to make a sauce.

3. Add cooking oil to a hot pan, add shredded ginger and garlic slices after the oil is hot, and stir-fry until fragrant.

4. Add the fish, stir-fry until golden brown on both sides, then pour in the sauce and stir-fry quickly and evenly.

5. Add the sauce, cover the pot, turn to low heat and simmer for about 5-8 minutes to cook the fish.

6. Finally, add green onions and coriander, stir-fry evenly, put on a plate, sprinkle with some chopped green onions and coriander.

There are a few things to keep in mind when making vinegar to cook the fish:

1. Fish selection: Choose fresh fish, preferably live fish, to ensure the freshness and taste of the fish. If you can't get fresh live fish, you can choose fresh fish pieces that are cut into cubes.

2. Clean the fish maw: When processing the fish, carefully clean the fish maw to ensure that there is no internal organ residue. This enhances the texture and flavor of the dish.

Crucian carp cooked in vinegar is a home-cooked dish with a list of ingredients including crucian carp, aged vinegar, sugar, soy sauce, salt, monosodium glutamate, vegetable oil, green onions, ginger and coriander. Here are the steps to make it:

1.After slaughtering the crucian carp, open it from the middle piece, remove the internal organs and gills, and wash it.

4.Add the fried crucian carp, stir-fry well, add coriander, and enjoy.

The precautions for making vinegar-cooked crucian carp are as follows:

1.The vinegar should be Shanxi aged vinegar, and the soy sauce should be light soy sauce.

2.Because there has been a frying process, you need to prepare 700 grams of vegetable oil.

3.The fish scales do not go, the oil temperature should be high when frying, and the fry should be scorched.

4.When stir-frying, the action should be gentle so as not to break.

After completing the above steps, you can make a sweet, sour, mellow and crispy vinegar-cooked crucian carp.

Sweet and sour Wuchang fish

Material:750 grams of Wuchang fish, 200 grams of sugar, 10 grams of soy sauce and cooking wine, 300 grams of clear soup, 1500 grams of peanut oil, 2 grams of green onion and ginger, 120 grams of vinegar, 3 grams of minced garlic and refined salt, and 100 grams of wet starch.

Production process:

1. Wuchang fish scales, internal organs, two gills, both sides of the fish body every centimeter straight into a turning knife, lift the tail of the fish to make the knife edge open, cooking wine, refined salt sprinkled into the knife edge slightly salted.

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch are paired into a thickener sauce.

3. Sprinkle wet starch on the knife edge and fry it in 70% hot oil until the skin becomes hard, move to a slight fire and soak and fry for 3 minutes, then fry on a hot fire until golden brown, take out the plate, and loosen the fish by hand.

4. Put the green onion, ginger and garlic into the pot and fry the fragrance, pour in the right sauce, wash it into the juice with the boiling oil of the fried fish when it bubbles, and fry it slightly and quickly burn it to the fish.

Nutritional value:

1. Wuchang fish: Wuchang fish not only has high protein content, but also good quality, the human digestion and absorption rate can reach 96%, and can supply essential amino acids, minerals, vitamin A and vitamin D; The fat of Wuchang fish is mostly unsaturated fatty acids, which can reduce cholesterol well, can prevent and treat arteriosclerosis and coronary heart disease, therefore, eating more fish can be healthy and long-lived.

2. Egg white: Egg white can not only make **white, but also make **delicate. This is because it is rich in protein and a small amount of acetic acid, which can enhance the lubrication of the company, and acetic acid can protect the slightly acidic nature of the product against bacterial infection.

In addition, egg whites also have the effect of clearing heat and detoxifying.

Kill the fish, especially the black membrane in the belly of the fish, and be sure to scrape it clean; Place the fish on the board, push and pull a knife every 1 finger width on both sides of the fish body, pour a little refined salt into the palm, knead it, smear the inside and outside of the fish body, sprinkle a little pepper, pat a little cooking wine and marinate for 10 minutes, heat the net pot with oil and heat it again, wipe the marinated fish dry with kitchen paper towels, fry the fish in the pot with medium and low heat until it is set, turn it over when the skin is slightly yellow and burnt, and fry the other side of the fish on a slow fire to fry the fish on both sides and put it out for later use; Wash the green onions and cut them diagonally into sections, cut the raw green onions into thick slices, and peel the whole garlic for later use. On the bottom oil in the pot, put the green onion, ginger and garlic into the pot, simmer until fragrant, return the fish to the pot to prepare the sweet and sour sauce, that is, take 1 part wine, 2 parts vinegar, 3 parts sugar, 4 parts soy sauce and 5 parts of water (or stock) to prepare, pour the sweet and sour sauce into the pot and boil over high heat, then turn to medium-low heat and cover and simmer. After the sauce in the pot is thickened, the whole fish is removed from the pot and put on the plate, after removing the spices in the pot, the thick juice is boiled and poured into the fish plate, and the shallots can be sprinkled.

Wash the Wuchang fish, fry it thoroughly, pour it with sugar, vinegar, salt, light soy sauce, cooking wine, and stuff it for a while.

Ingredients: Wuchang fish, winter bamboo shoots, black fungus, etc.

Ingredients: Shao wine, green onions, ginger slices, coriander, etc.

1. Wash the Wuchang fish and draw the flower knife on both sides.

2. Cut the bamboo shoots into rectangular slices.

3. Wash the black fungus and cut it into small florets.

4. Heat the wok on the fire, add peanut oil, cook until it is 70% hot, add the Wuchang fish, and fry it on both sides.

5. Add 50 grams of Shao wine, green onion, ginger slices and black fungus and bring to a boil.

6. Cover, cook over medium-low heat for half an hour, remove the green onion and ginger slices, add the fine limb filial piety salt, monosodium glutamate, balsamic vinegar and pepper, put it into the soup pot, and sprinkle the cherry blossom draft with chopped coriander.

Hello dear! To prepare vinegar roe, first of all, ready: balsamic vinegar, agar, olive oil.

Gram agar Soak in purified water to soften 100 grams of grape balsamic vinegar and heat it, then add the softened agar, stir until a little bubble bubbles, and then turn off the heat. Cool to about 50 degrees, use a dropper to slowly drip into the refrigerated to zero degree olive oil, and the stool bridge will slowly form a Q bomb balsamic vinegar caviar. It is best to use a taller cup to ensure that the balsamic vinegar has enough space in the oil to cool and form a spherical shape.

Final summary: There are three essential things for vinegar caviar practice, which are balsamic vinegar, anti-agar, and olive oil. Agar soaking soft + balsamic vinegar heating + sucking with a dropper and dripping into olive oil.

Ingredients: one pound of live carp, two taels of celery, two taels of pepper, two taels of tomatoes, shredded ginger, fluorene flowers, garlic sprouts, one tael of coriander, and one bottle of light soy sauce for later use.

How to make:1After removing the carp scales, use a knife to break open the back of the fish and take out the internal organs, wash it, and flatten the two sides of the back of the fish with your hands, inside and out, note: the fish should be broken from head to tail, and the side of the fish belly can not be broken.

2.Put an appropriate amount of oil in a wok and heat it, first pour the processed garlic sprouts and vegetable chili into the pot, add salt and stir-fry, add celery after four or five seconds, and pour some water into the pot to prevent the pot from burning;

3.After the fragrance comes out, put the ginger shreds and tomatoes in and stir-fry well;

4.Flatten the processed carp on the pot with the inside down and the outside (skin), note: it must be inside (inside) down, otherwise the fish cannot be kept tender and fresh;

5.Drizzle 4 to 5 tablespoons of light soy sauce (for adults to drink soup) over the back of the fish;

6.Add one to two tablespoons of aged vinegar, depending on your taste, you can add or subtract appropriately;

7.Add water to the pot, and the soup must be completely soaked in the back of the fish (note: be sure to taste the amount of salt in the soup is not suitable for your requirements, and it is the key to reduce and replenish more);

8.Cover the pot and cook over medium heat for 4-5 minutes, remove the lid, and gently insert the pot from the back of the fish with chopsticks, like a feeling like white tofu, indicating that it is cooked through, and turn off the heat;

9.Sprinkle the fluorene and coriander into the pot, cover the pot and remove from the pot for 4-5 seconds.

Sauerkraut fish

First, the main material:1 egg white, 500 grams of grass carp fillet.

2. Auxiliary materials:5 grams of starch, 8 ml of oil, appropriate amount of shredded ginger, appropriate amount of green onion, 500 grams of sauerkraut, 3 grams of chicken powder, 5 grams of dark soy sauce, 1 gram of pepper, 8 grams of chili pepper, 5 grams of Sichuan pepper, 3 grams of salt.

IIIPreparation and steps of sauerkraut fish

1. Prepare an egg white, put starch, salt and egg white into the fish fillet, stir evenly and carry it for marination, the time is about 30 minutes.

2. Heat the oil, add 500g of shredded ginger, garlic and sauerkraut, and stir-fry over high heat for 8-10 minutes.

3. Bring water to a boil, add the fried sauerkraut, 3g of chicken broth mix, 5g of dark soy sauce, 1g of pepper, and put in the marinated fish fillet.

4. Let the small slip on the middle side simmer for 6 minutes.

5. Add an appropriate amount of chili pepper, Sichuan pepper, green onion and hot oil.

6. Ready to eat out of the pot, the finished product is pictured.

4. Cooking skills of sauerkraut fish

1. It is best to choose grass carp, black fish, and catfish for sauerkraut fish, so that the meat is thick and has few spines.

2. The good fish fillets should be marinated with starch and salt, and the salt will let the moisture of the fish fillets drop some, and the fish meat will be firm and elastic. Not easy to break.

3. Adding egg whites when marinating fish fillets will make the fish more tender to eat.

Vinegared cabbage fish is a traditional Chinese dish that combines the sourness of vinegar, the freshness of fish, and the crispness of vegetables. Here are the simple recipes and instructions for making vinegared cabbage fish:

Ingredients: 1 pound white fish fillet (such as tilapia or cod) 1 2 cups white vinegar.

1 4 cups sugar.

1 tablespoon soy sauce.

2 tablespoons cornstarch.

2 tablespoons vegetable oil.

1 red bell pepper, thinly sliced.

1 yellow onion, thinly sliced.

2 garlic cloves, minced.

1 2 cups water.

2 tablespoons chopped shallots.

Season with salt and pepper to taste.

Directions: Rinse the fillets in cold water and pat dry with a paper towel. Cut them into bite-sized pieces and sprinkle them with salt and pepper. Set them aside.

In a small bowl, combine the vinegar, sugar, and soy sauce until the sugar is completely dissolved. Shelve.

In another small bowl, mix the cornstarch with 2 tablespoons of water to form a paste. Shelved the news.

In a large nonstick pan or sauté pan, heat the vegetable oil over high heat. Add the fish fillets and fry until golden brown and cooked through. Take them out of the pot and set them aside.

In the same saucepan, add the bell peppers, onion and garlic. Sauté them for about 2-3 minutes until they are tender. Pour the vinegar mixture into the pan and add 1 2 cups of water. Bring the mixture to a boil, then simmer for about 2-3 minutes.

Add the cornstarch paste to the pan and stir until the sauce thickens.

Return the fillets to the pan and stir gently to allow the sauce to coat the fillets.

Garnish the dish with chopped green onions and serve it hot with rice.

Enjoy your homemade vinegared cabbage fish!

Ingredients: a few peppercorns, ginger, garlic, green onions, a little sugar, a little salt, a little chicken essence, a small amount of soy sauce, a small amount of cooking wine, and half a bowl of vinegar.

Method: 1. Pack up a few small crucian carp, drain the water, pull a few knives on both sides, slice the ginger and garlic respectively, and cut the green onion into sections.

2. Pour oil into the wok, and the oil should be more. When the fire is heated until the oil temperature is hot, gently put the crucian carp along the edge of the pot, and take protective measures to be careful of burns.

3. After frying for a while, gently shake the pan to avoid sticking. Fry one side, turn it gently, continue to fry the other side, then change to medium heat and continue to fry the fish thoroughly, shaking the pan halfway through, and then flipping.

4. When the fish is completely fried on both sides, and you can hear the sound of "bang la la" when you touch it with chopsticks, turn off the heat and remove the fish to control the oil.

5. Pour out the excess oil in the pot, leave a little base oil, put all the accessories into the pot in turn, and then stir-fry until fragrant.

6. Add about 400ml of water to boil, then gently put the fried fish in, boil again on high heat and turn to low heat and simmer for 40 minutes. Gently pluck it with chopsticks halfway to prevent it from sticking to the pot, and the action must be light; Gently turn the topmost fish over to make it more flavorful.

After a few minutes, the soup is running out, sprinkle some chopped green onions and red pepper rings and cook on high heat for half a minute, and the fragrant vinegar stewed crispy fish can be out of the pot.

8. Done. <>