The practice of fish meat is home cooked, and the simple method of fish and meat

Fish meat is very common, the choice of it can be carried out with confidence, eating fish meat does not have any damage to the body, fish contains more protein, amino acids, often eat to improve the body's immunity is very helpful, and fish to promote the body's digestion is very helpful, but when eating fish, it is necessary to choose a simple method for its production, what is the practice of fish and meat, the following is a detailed introduction.

Homemade sauerkraut fish.

Material. Ingredients: 1 grass carp.

Marinated fish: appropriate amount of salt, a little sugar, a little light soy sauce, a little cooking wine, 1 tablespoon of starch.

Ingredients: ginger slices, garlic slices.

Method. 1. Remove scales, internal organs, gills, and black membrane in the abdomen of grass carp.

2. Slice the grass carp meat, remove the fish bones and fish head (eat it yourself, don't be too entangled in knife work).

3. Put marinated fish ingredients (i.e., an appropriate amount of salt, a little sugar, a little light soy sauce, a little cooking wine, and a tablespoon of starch) into the raw fish slices, and marinate for 20-30 minutes.

4. Put an appropriate amount of oil in the pot, boil until it is hot, add the fish bones and fish head and fry it slightly.

5. Clean up the pot, pour in an appropriate amount of oil, heat the pot, put in ginger slices and garlic slices, and then put in a number of fish sauerkraut (according to the taste, you can add an appropriate amount of pickled pepper), add a small amount of salt, fry the fragrance of sauerkraut, and inject stock or boiling water into the pot.

6. After the soup boils and the aroma of the sauerkraut is obvious, add the fish bones and fish head that have been slightly fried before, and simmer it with the sauerkraut over low heat.

7. After the fish bones and fish head are stewed for more than 10 minutes, pour the marinated fish slices into the pot, cook them over high heat, and quickly remove them from the pot after the fish slices turn white and cook.

After knowing the practice of fish and meat, when making fish, you can follow the above methods, but it should be noted that when making fish, the ingredients should also be matched, and the fish production time should not be too long, otherwise the nutrients of fish will be lost, and it will not be of much help to the body when eating.

Braised fish. Braised fish is the most common practice in the family, the method is simple and fast, and the more error-prone place may be that it is easy to stick to the pan and break the skin when frying the fish, which is not beautiful. The fish used for braised fish are generally crucian carp, bream, and tilapia, which are used more often, and these fish have a flat body and are easy to cook.

Method: The stall owner laughs at the processed fish and takes it back to clean the surface and the blood in the stomach, and the black membrane in the stomach is best torn off, not so fishy.

Wash the fish, put a flower knife on the belly of both sides of the fish, so that it is easier to cook and easy to taste, add green onions, ginger slices, cooking wine and salt (the fish belly should also be smeared with some salt), stir and marinate for a while.

Hot pan oil, cold oil under two slices of ginger, so that the skin will not be broken when frying, must be hot to smoke before the fish, so that it will not stick to the pan, after the pot can be gently rotated by the pan to let the fish slide, the heat is more even, fry the side and then turn over.

After the fish is fried, take it out, leave the bottom oil in the pot, pick the pepper with green onion, ginger and garlic (millet spicy, chop the chili pepper, you don't need to put it if you don't eat the chili), stir-fry the bean paste, add a little water after frying, add salt and chicken essence to taste after boiling, simmer the fried fish for a while, collect the juice and sprinkle the green onion and coriander out of the pot.

Steamed fish. Fish steaming is the most original and simplest way, the fish is tender and smooth, and retains the most primitive deliciousness, so the fish we choose when making steamed fish must be fresh, the meat quality should be tender, and the fishy smell is not heavy, such as crucian carp grass carp is not suitable for steaming, the common fish used for steaming are sea bass and mandarin fish, and all kinds of deep-sea fish are very suitable for steaming, but they are relatively rare on the market. The most indispensable seasoning for steamed fish is steamed fish soy sauce, which cannot be replaced by other types of soy sauce.

Method: Clean the processed fish, beat the knife on the town, add green onions, ginger lozenges, cooking wine and salt for a while.

Spread the green onion and ginger slices on the bottom of the plate, put the marinated fish on top, and put some green onion and ginger slices in the belly and surface of the fish.

After the water is boiled, steam in the pot for 10 minutes.

Clip out the green onion and ginger of the steamed fish, then pour the steamed fish soy sauce, sprinkle with chopped green onions, and drizzle with hot oil, and it's done.

Fish-meat. The nutritional value is high, and the taste is delicious, and eating it several times a week can significantly reduce the risk of cardiovascular disease. Here's a simple way to make the fish I put together for you, I hope you like it.

Grilled hairtail fish with sauerkraut

Ingredients: hairtail, sauerkraut, shredded ginger, shredded chili pepper Seasoning: salad oil, soy sauce, sugar to taste.

Method: 1. Heat the oil, cut the hairtail into pieces and fry it in a pan, and then wash off the oil with boiling water.

2. In another oil pot, stir-fry shredded ginger and chili pepper, add soy sauce, sauerkraut, and hairtail, and cook over low heat until flavorful.

Fish in scallion oil

Ingredients: a fresh bream, a few chives, oil, salt, monosodium glutamate, cooking wine, ginger and other seasonings for later use.

Preparation: 1. After washing the bream, put it in clean water, add salt, cooking wine, ginger and other ingredients to the pot and cook together.

2. Take out the cooked bats and set aside. Finely chop the chives and sprinkle them with MSG and other seasonings on the fish.

3. Pour salad oil into the pot and heat it, pour the hot oil over the bream, and it is ready.

Braised coriander crucian carpIngredients: 2 fresh crucian carp, a pinch of fresh coriander, cooking wine, oil, salt, soy sauce, sugar.

1. Put some oil in the pan and heat it.

2. Put in the cleaned crucian carp and fry, being careful not to stick to the pan.

3. After frying until the color is white, add a little cooking wine, sugar, and a little soy sauce.

4. Put the washed coriander into the pot, cover and simmer over low heat, and then get out of the pot when the soup is almost dry.

Crucian carp tofu soupIngredients: crucian carp, Neihengju fat tofu (tender tofu), cooking wine, salt, ginger, green onion.

Method: 1. Remove the internal organs, scales, gills of the crucian carp, cut off the fins and tail, wash and drain the water.

2. Add water to a boiling pot and turn to medium heat, blanch the tofu for about 3 minutes, drain the front and remove the pieces.

3. Heat the frying pan, turn the oil to low heat, add the crucian carp and fry the two sides to golden brown.

4. Add water to the pot and bring to a boil over low heat, add crucian carp, ginger and cooking wine to cover and cook for about 20 minutes, add tofu and salt and continue to cook for about 10 minutes, sprinkle with chives.

Steamed tofu with fish belly and plum vegetables Ingredients: Tender tofu Ingredients: Plum cabbage and fish belly Seasoning: salt, chicken essence steamed fish soy sauce Method: Slice the tofu and put it on a plate, cover it with the cleaned fish belly, wash the plum cabbage and chop it.

Put peanut oil in the pot, stir-fry a little ginger slices, stir-fry the plum vegetables until fragrant, cover the fish belly, pour a little steamed fish oil, the steamer is full, and the raw materials can be steamed in the steamer for six minutes.

Fresh raw materials for boiled fish and sheep: 1 kg of Yellow River carp, ingredient A (300 grams of mutton and haggis).

Seasoning: Ingredient B (50 grams of pickled radish, pickled greens, pickled ginger), Ingredient C (2 grams of salt, 1 gram of pepper, 5 grams of cooking wine, 10 grams of corn starch), Ingredient D (20 grams of shallots, millet pepper, and Huanggong pepper), 100 grams of mutton fat, 20 grams of coriander, 50 grams of blending oil, 500 grams of mutton soup.

Production: Yellow River carp slaughtered and cleaned, bone and meat separated, fish pin rolled bone chop pieces, fish meat sliced, fish meat added C material marinated. Heat the mutton fat in the pot, add the B ingredient and fry until fragrant, then put in the A ingredient trouser bucket and stir-fry, pour the Hu core into the mutton soup and boil over high heat, turn the fish fillets to low heat and cook for 3 minutes, and then add the fish fillets and cook for 2 minutes to start the pot and put on the plate.

Heat the blending oil in the net pot, fry the D ingredient until fragrant, pour it on the fish soup, and put in the coriander segment.

Homemade mutton soup: Wash the net sheep head kilograms, lamb legs, lamb backbones 1 kilogram, 500 grams of sheep intestines and lamb tripe, 150 grams of ginger, 100 grams of green onions, 20 grams of peppercorns, add 25 kg of water, boil over high heat, boil for 2 hours on medium heat until the soup is milky white and the umami is prominent.

Take out the mutton and haggis and change the knife into slices.

The grass carp in this way is tender and flavorful, simple and has no muddy smell!

Shredded melon, ginger and fish.

Ingredients: 250 grams of net fish, 10 grams of ginger shreds, 10 grams of cucumber shreds, salt, monosodium glutamate, rice wine, fresh soup, egg white, water starch, salad oil.

Method: Cut the fish into shreds, add egg whites and salt to starch. Put the pot on the fire, put in the oil and boil until it is hot, put the shredded fish in the oil, and set aside. Leave a little oil in the pot, add fresh soup and rice wine, adjust the flavor with salt and monosodium glutamate, thicken after boiling, pour in the raw materials and stir well.

Stir-fried fish fillet. Ingredients: 250 grams of net fish, 10 grams of water fungus slices, 10 grams of green pepper slices, salt, monosodium glutamate, fresh soup, egg white, water starch, salad oil.

Method: Batch the fish into slices, add salt, egg white, and water starch to starch. Put the pot on the fire, add the oil and boil until it is 40% hot, pour the fish fillets into the pan and slide the oil, and set aside.

Leave a little oil in the pot, put water to send fungus slices and green pepper slices and fry slightly, add a little fresh soup, season with salt and monosodium glutamate, thicken after boiling, pour in the fish slices and stir well.

Salt and pepper fish rice. Ingredients: 500 grams of net fish, minced green pepper, minced red pepper, minced onion, egg (take egg white), salt, monosodium glutamate, pepper, sesame, minced ginger, minced garlic, sesame oil, pepper salt, starch, salad oil.

Method: Cut the fish into 1 cm square cubes, add pepper and salt, salt, egg white, starch and mix well, and set aside. Put oil in a pot and boil until it is 60% hot, and fry the diced fish until the outside is charred and tender on the inside, and the color is light yellow.

Leave the bottom oil in the pot, fry the monosodium glutamate, pepper, sesame, ginger and garlic until fragrant, add the diced fish, stir-fry slightly, drizzle sesame oil, sprinkle with minced green pepper, minced red pepper and minced onion.

01 Clean the fish, add an appropriate amount of cornstarch, peanut oil, soy sauce and salt, and marinate for half an hour.

02 Prepare an appropriate amount of ginger, green onions, and garlic sprouts, cut the ginger into shredded ginger, cut the green onion into minced green onions, and cut the garlic sprouts into sections for later use.

03 Heat the oil in a pan, add ginger and shallots and stir-fry until fragrant, then pour in the marinated fish and stir-fry evenly.

04 Then put the garlic sprouts into the pot together, add an appropriate amount of water starch, cover the pot and simmer over high heat, and the fish can be cooked.

Ingredients: 400 grams of carp, 15 grams of chili powder, 12 grams of salt, 20 grams of chili pepper, 10 grams of sesame pepper, 20 grams of green onion root, 10 grams of tapioca starch, 10 grams of garlic, 30 grams of cooking wine, 80 grams of edible oil.

Method: 1. Carp slaughtering and cleaning, take the fish fillet and cut it into 6 cm long and cm thick slices with a knife, stir it with salt, dried chili powder, cooking wine, and wet starch, and marinate it to taste.

2. Remove the stems of the small peppers, cut them into 1 cm long segments, remove the stems of the garlic and chop them, clean the green onion roots, and cut them into 2 cm long segments.

3. The pot is easy to put on fire, put the cooking oil and burn it to 60% hot, put in the fish fillets and fry it, and when it is hard and crispy, take it in and out of the plate.

4. Put 50 grams of cooking oil in the pot, when it is 50% hot, fry the pepper, small chili pepper, minced garlic and green onion root until fragrant, and pour it on the fish fillet.

Ingredients: 1 carp, 250 grams of mung bean sprouts, dried chili peppers, garlic, ginger slices, 10 grams of cooking wine, 500 grams of fresh soup, 3 grams of chicken essence, 2 grams of monosodium glutamate.

Method: 1. Remove internal organs, gills, scales, and cleaning of fish. The head is separated, take out the two fish with a knife, cut the fish bones into pieces, change the fish to slices with an oblique knife and put them in a bowl, and marinate them in salt, chicken essence and cooking wine for 30 minutes.

2. Put the pot on the stove, boil a small amount of oil, fry the bean sprouts slightly, add fresh soup, chop the fish head, fish bones, salt, monosodium glutamate, and boil the soup.

3. Remove the bean sprouts with a colander and put them in a large pot for later use.

4. Add the egg whites and soybean flour to the fish fillets, put the fish fillets into the pot one by one, turn off the heat after about 1 minute, quickly use a colander to take out the fish fillets, put them in a basin, and cover them on the bean sprouts.

5. Start another pot, pour in cooking oil, and cook until it is four or five hot, and then fry the pepper, pepper, garlic, ginger slices, and fry it into a fragrant pot.

Ingredients: 2 tomatoes, 100 grams of fish fillets, a box of soy products, 2 tablespoons of tomato sauce, 3 slices of ginger, garlic, green onions, 2 tablespoons of cooking wine, 1 tablespoon of tapioca starch, appropriate white pepper, appropriate amount of salt, appropriate amount of oil.

Method: 1. Blanch the tomatoes with hot water in advance, remove the skin, and cut them into pieces.

2. Marinate the fish fillets with cooking wine, tapioca starch, a small amount of white pepper and salt. Heat the vegetable pot, add 1 tablespoon of oil, add ginger slices and garlic and stir-fry tenderly, add tomato cubes and stir-fry until fragrant, add tomato sauce and stir-fry together.

3. Add an appropriate amount to boil, cut the soy products into slices, put them to boil, put the fish fillets to fade, and put salt seasonings.

Braised fish, sauerkraut fish, braised fish pieces, grilled fish, chopped pepper fish, steamed fish, these are all home-cooked practices of fish, which can ensure the taste of fish.

Steamed fish, pickled cabbage fish, braised fish, steamed fish, braised fish pieces, sweet and sour fish pieces, stir-fried fish, saliva fish, fish steamed tofu, fish soup and so on.

Fish are stewed, fried, steamed, pickled cabbage, tomato soup fillet, baked, etc.

The practice of saliva fish].

Ingredients: 1 silver carp, 2 tablespoons starch, about half a tael of fried peanuts, 2 tablespoons of cooked white sesame seeds, a small piece of ginger, 1 garlic, 5 chives, 2 tablespoons of tempeh, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 or 2 taels of red oil chili, 2 tablespoons of Sichuan pepper oil, appropriate amount of salt and monosodium glutamate, 1 tablespoon of sesame oil.

Method: 1. Wash the fish into slices, mix well with salt and cooking wine and marinate for a few minutes, then add water starch and mix well to taste, chop fried peanut kernels into pieces, chop tempeh, and mince green onions, garlic and ginger.

2. Put oil in a pot and cook until it is 60% hot, pour in tempeh, minced ginger and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic and tempeh, red oil chili, Sichuan pepper oil, sesame oil, fried peanuts in a large bowl and stir well to make a sauce.

4. Put oil on the pot and boil until it is hot, then put in the fish fillets and stir-fry until it is smooth.

5. Drain the oil and put it in a bowl.

6. Drizzle with sauce, then sprinkle with cooked sesame seeds and chopped green onions.

7. Mix well.