Who knows the best way to make river fish

The delicious recipe for river fish is as follows:Ingredients: main ingredients, 150g of fish larvae, ingredients, 2 millet peppers, 2 line peppers, 4 cloves of garlic, 1 piece of ginger, appropriate amount of garlic leaves, seasonings, 50ml of peanut oil, 5ml of cooking wine, 2 grams of salt, 3 grams of sugar, 5ml of light soy sauce, 5ml of oyster sauce, 1 gram of monosodium glutamate, 50ml of water.

Steps: 1. Rinse the dried river fish.

2. Scatter the garlic, cut the ginger into small pieces, and cut the pepper and millet pepper into rings.

3. Heat the oil in a pan, add ginger and garlic, spicy and spicy and stir-fry until fragrant.

4. Pour in the river fish and stir well.

5. Add cooking wine after the water is dry.

6. Add sugar, salt and monosodium glutamate.

7. Add light soy sauce and oyster sauce.

8. Add a little water.

9. Finally, add the garlic leaves, collect the juice and put it out.

10. Plate.

1. Ingredients: 1 river fish (bream), appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of red soy sauce, appropriate amount of cooking wine, appropriate amount of sugar.

2. Wash the river fish, remove the internal organs, and divide everything into two from the middle, so that it is convenient to decoction and turn over, and set aside;

3. Cut off the green onion, slice the ginger and set aside.

4. Start the pan, add a small amount of salt to prevent it from sticking to the pan, put the fish in the pan, fry until one side is golden brown, turn over and fry again, so as to remove the muddy smell.

5. After frying the fish, stir-fry the green onion and ginger with the remaining oil until fragrant, which can remove the muddy smell.

6. Add cooking wine, which can remove the muddy smell. Add the red soy sauce, salt and sugar and simmer for 10 minutes.

7. Turn over once, simmer for 10 minutes and reduce the juice on high heat.

8. Serve and serve.

<>1. Ingredients: 1 river fish (bream), appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of red soy sauce, appropriate amount of cooking wine, appropriate amount of sugar.

2. Wash the river fish, remove the internal organs, and divide everything into two from the middle, so that it is convenient to decoction and turn over, and set aside;

3. Cut off the green onion, slice the ginger and set aside.

4. Start the oil pan, add a small amount of salt first to prevent it from sticking to the pan, put the fish in the pan, fry until one side is golden, and then fry the ants before turning over, so as to remove the muddy smell.

5. After frying the fish, stir-fry the green onion and ginger with the remaining oil, which can remove the fishy smell buried next to the mud.

6. Add cooking wine, which can remove the muddy smell. Add the red soy sauce, salt and sugar and simmer for 10 minutes.

7. Turn over once, simmer for 10 minutes and reduce the juice on high heat.

8. Serve and serve.

The spicy flavor of small river fish, whether it is eaten with rice or wine, is great to eat. The fish is very small, so you need a lot of it, and it tastes better than anything else when you stir-fry it with chili.

Prepare the necessary ingredients: dried fish from the river, fine green pepper, spicy millet, ginger, garlic, shallots, tempeh, cooking oil, light soy sauce, cooking wine, salt, chicken essence.

Step 1: The dried fish in the small river should be cleaned first, and then drained for later use. In addition, the millet chili, green pepper, ginger and chives are also cleaned. Cut into chili rings and minced chili respectively, wash and drain the tempeh for later use.

Step 2: Heat the pot with an appropriate amount of cooking oil, then switch to medium-low heat, and fry the dried fish slowly. After frying until fragrant, put the minced ginger, minced garlic, green onion and black bean sauce into the pot, stir-fry evenly, then add green pepper and millet pepper, and stir-fry again.

Step 3: After the ingredients are stir-fried, let's start seasoning, add an appropriate amount of light soy sauce and cooking wine to continue stir-frying, add rice wine and simmer for five minutes, and finally open the lid and add salt and chicken essence to stir well.

The delicious and fragrant dried fish is done, fragrant and delicious, spicy and refreshing, and the bones are crispy when eaten.

Big fish is braised and small fish can be made into sweet and sour crispy fish.

1. Peel the oranges, soak the orange peel in water for 5 minutes to soak off the bitter taste of the orange peel.

2. Clean the grass carp and make a cross knife on the front, which can quickly absorb the flavor and steam it early.

3. Make a word knife on the reverse side, so that it is not easy to steam and crush.

4. Rub salt into the belly of the fish.

5. The surface of the fish is smeared with white wine, and the wine can take away the fishy smell when steaming.

6. Put two sections of green onions in the belly of the fish, which can remove the fishy fish and prevent the deformation of the fish when steaming.

7. At this time, the orange peel is soaked, and a few slices of orange peel are placed in the belly of the fish.

8. Where the flower knife is beaten, also put a few slices of orange peel.

9. Put the fish on a plate, steam it for 5 minutes on high heat, and then turn off the heat and simmer for 3 minutes.

10. Remove the steamed fish from the pot and pour out the juice inside. Sprinkle with shredded green and red peppers and green onions.

11. Pour an appropriate amount of hot oil on the surface of the green and red pepper shreds and green onions, so that the flavor of the green onions will come out.

12. Drizzle an appropriate amount of steamed fish soy sauce to taste, and you can move the chopsticks.

Three points for grass carp to go dirty:

1. Smear an appropriate amount of liquor on the surface of the fish, and the wine can take away the fishy smell when steaming.

2. Enlarge the green onion in the belly of the fish to remove the fishy smell, but don't put ginger, the taste of ginger is too strong, and it will rob the umami of the fish.

3. Use fresh orange peel instead of ginger to remove the fishy smell of grass carp, orange peel is the best way to remove the fishy smell.

Step 1: After buying live treasure fish at the market (preferably weighing about 1 and a half catties), ask the vendor to clean up and remove the internal organs and gills. After returning home, rinse the processed fish with water repeatedly until it is completely clean, leaving no blood and water, and cut half of the ginger into shreds, half of the slices, cut the green onion into small pieces, and cut the green onion into shreds or foam.

Step 2: Use a knife to cut 3 flower knives on the body of the fish, this is to make the fish meat cook faster and absorb the flavor. Rub the inside of the fish body and belly with salt and cooking wine and marinate for 10 minutes.

Step 3 Put an appropriate amount of water in the steamer and bring to a boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish into the steamer.

Step 4: Steam on high heat for 7-8 minutes to identify whether the fish is steamed, you can use chopsticks to pierce the fish, if the chopsticks do not effortlessly pass through the fish, it proves that the heat is just right.

Step 5 During the steaming of the fish, cut the green onions or chives into thin strips, the thinner the better, put the shredded green onions into cold water and soak them for a while to wash off the mucus, and the shredded green onions will be naturally curled after soaking and rinsing.

Step 6After the fish is steamed, throw away the ginger and shallots, and discard the water that oozes from the steamed fish. Arrange the chopped green onion and red pepper evenly on the fish.

Step 7 Heat 2 tablespoons of oil in a wok and turn off the heat when 8 is hot (the oil is smoking) and stab the oil on the shredded green onions.

Step 8: While the pan is still warm, pour in the steamed fish soy sauce and add a small amount of water.

Step 9Finally, pour the hot soy sauce water along the edge of the steamed fish plate and surround it with an appropriate amount of coriander.

Stew, frying, frying, steaming, braising and baking, etc.

Introducing a simple and delicious dish.

A new river fish, cabbage leaves, wide flour, soybean curd, coriander, dried chilies.

Method: 1. Clean up the fish and cut a knife on the fish in order to better taste it when stewing;

2. Use a hot oil pan to fry the fish on both sides and take it out;

3. Heat oil in the pot, stir-fry with peppercorns, green onions and ginger until fragrant, then add dried chili peppers, add soup, and put more soup, because you have to cook vermicelli later. Add the fish, cooking wine, salt, soy sauce and simmer over low heat for 10 minutes;

4. Cut the tofu into thick slices, put it in the pot first, and simmer for 10 minutes;

5. Add the wide flour and cabbage, and continue to simmer over low heat for 10 minutes. The wide noodles I used today are relatively thin and easy to stew, so if you use vermicelli, you will put them in the pot with tofu. Finally, put the stewed fish soup and vegetables into a pot and sprinkle with coriander.

Small river fish is delicious and easy to make:

Ingredients Accessories: 300 grams of small river fish, 2 tablespoons of cooking wine, appropriate amount of salt, 5 slices of ginger, 5 cloves of garlic, 5 slices of fresh Huoxiang leaves, 5 slices of perilla, 2 dried coriander, several peppercorns, 2 spoons of chili powder.

Tools: pots, plates, kitchen knives.

1. Remove the scales and abdomen of the small river fish, wash and drain the water, marinate with cooking wine and salt for 30 minutes, wash and cut the foam of Huoxiang, perilla and coriander for later use.

2. Cut the ginger and garlic into foam for later use, heat the pot, heat the oil relaxed, put dozens of peppercorns, and then fry the fish one by one, and fry the crispy over low and medium heat.

3. Heat oil in another pot, stir the ginger and garlic foam over low heat, add pepper powder and chili powder and stir well.

4. After stir-frying the crispy fish, stir-fry the perilla coriander foam and stir-fry the pot.

Small river fish species

1. White strips. In the countryside, this kind of white strip is also called blue saury, blue knife, or meal strip, because its body shape is particularly like a blue knife when it is in the water, very beautiful, but when it is caught, its skin color turns silvery white again, and there is a large white belly.

2. Catfish. It often lives in the stone crevices of the river bank, or in the stone caves, its eyesight is relatively weak, and it generally rests during the day and comes out at night, so the elderly generally go fishing at night to catch the most catfish.