How to mix the fish and what seasoning to use to make the fish

The following seasonings are best used to make fish:

Ingredients: 1 black fish, 1 package of sauerkraut.

Excipients: 1 green onion, 1 egg white, 2 tablespoons vegetable oil, appropriate amount of water, 5 slices of ginger, 4 cloves of garlic, appropriate amount of salt, 10 dried red peppers, 20 Sichuan peppercorns, 1 green chili, 1 teaspoon white pepper, 3 teaspoons starch.

Steps: 1. Clean the main materials and auxiliary materials.

2. Wash and remove the head of the black fish, cut it into two pieces from the spine, and remove the fish bones with an oblique knife.

3. Then use the oblique knife method to slice the fish from the tail into thin fillets.

4. Scrub the sliced fish fillets with a small amount of refined salt, and then soak them in water several times to make them transparent.

5. Mix the processed fish fillets with a little salt, dry starch, pepper, egg white, and repeatedly, and put them in the refrigerator for half an hour.

6. Put oil in the pot and fry the green onions, ginger and garlic until fragrant, then add the fish bones and pickled peppers to fry slightly, then add the sauerkraut and continue to fry together, add enough stock to boil over high heat and turn to medium heat for 18 minutes.

7. Adjust the taste, remove the sauerkraut and fish bones and spread them at the bottom of the bowl.

8. Put the sashimi in the pot on high heat and scatter it with chopsticks, leave the pot for a long time, and the fish fillets can be taken out and put into the bowl as soon as the soup is opened.

9. Add an appropriate amount of broth to the fish fillet. Wash the pot and add pepper, minced garlic, chili pepper and sesame seeds to stir-fry and sprinkle on the fish fillet, and finally put oil to burn until green smoke is poured on the fish fillet, and put a few coriander to taste more beautiful.

10. Finished product.

1. Put green onions, green onions are divided into green onions and shallots, green onions are sweet, shallots are more fragrant, both can be used as condiments when making fish, whether it is steamed or boiled, you can remove the fishy smell very well, and you can also add the fragrance of green onions.

2. Garlic, garlic is the most common condiment to remove the fishy smell, and it can also make the fish have a garlic fragrance, in addition to the disinfection effect, the mustard that sashimi must dip in contains garlic ingredients.

3. Ginger, when frying fish, first rub the pot with ginger and cherry reeds to avoid sticking to the pan, and put a small amount of ginger when cooking the fish, you can also sing the fishy smell.

4. Vinegar is also a seasoning commonly used to remove the fishy smell, and when cooking fish, put some vinegar to remove the fishy smell well, and also make the fish have a vinegar fragrance.

5. White sugar, sugar can remove the fishy smell, and putting a small amount of white sugar can not only remove the fishy smell, but also play a good role in improving freshness.

6. Dried chili peppers, mainly to cover the fishy smell with spicy taste, are best used when making spicy fish.

7. Cooking wine or liquor, do not use it if you avoid alcohol.

8. Perilla, it can remove the fishy smell of fish, and also remove the fishy smell of other seafood, in addition to the good medicinal value.

1. Different ways of cooking fish have different seasonings.

2. If you are making fish stew in an iron pot, the seasonings used are oil, salt, light soy sauce, dark soy sauce, Sichuan pepper and so on.

3. If you are making grilled fish, you should put cooking wine, monosodium glutamate, chicken fat, etc.

4. If you make braised fish, use soy sauce, sugar, vinegar, starch, sesame oil, etc.

5. Fish is cold, and more ginger can neutralize the cold when stewing fish, and ginger has a good effect on repelling cold.

The preparation of delicious fish is as follows:

Steamed fish method:

Ingredients: 1 grass carp.

Excipients: green onion, ginger, coriander, cooking wine, salt, light soy sauce, Maggi fresh, white pepper, sugar, oil.

Production steps: 1. Cut out the flower knife obliquely on both sides of the washed grass carp, and cut a knife edge deep to the fish bone along the back of the fish;

2. Smear salt and cooking wine on the fish, sandwich green onions and ginger in the mouth of each flower knife, put green onions in the fish belly, and sandwich ginger slices on the back;

3. Steam the fish in the pot for 15 minutes, after steaming, take out all the seasonings and pour out the soup;

4. Make the seasoning sauce: pour light soy sauce, Maggi and cooking wine into the pot, add shredded green onion and ginger, add a little sugar and a little white pepper after boiling over low heat;

5. Pour the prepared seasoning sauce into the fish plate, and put some shredded green onions and coriander on the fish;

6. Heat a small amount of Changfan's oil in a pot, and sprinkle the boiling oil evenly on top of the fish, green onions, and coriander.

Squirrel Guiyu Method:

Ingredients: 1 fresh and fresh cinnamon fish, 30 grams of shrimp.

Excipients: 20 grams of diced bamboo shoots, 15 grams of diced shiitake mushrooms, 10 grams of green peas, 1000 grams of lard, 100 grams of pork rib soup.

Condiments: 20 grams of Shao wine, 8 grams of refined salt, 10 grams of sesame oil, 50 grams of dry starch, 300 grams of wet starch, 2 grams of garlic, 10 grams of green onions, 100 grams of balsamic vinegar, 100 grams of tomato paste, 150 grams of sugar.

Production steps: 1. Clean up the osmanthus fish, cut the head of the fish, pat it flat, split the body of the fish, remove the spine and chest spurs, and cut the diamond-shaped knife pattern with a knife on the fish;

2. Put Shao wine and salt into a bowl and mix thoroughly, evenly spread on the fish, and smear the fish body with dry starch;

3. Put tomato paste, pork rib soup, sugar, balsamic vinegar, Shao wine, water starch and salt into a basin and stir into a sauce;

4. Put the lard in the pot and cook it until it is hot, roll the two pieces of fish meat to make the fish tail rat-shaped, put the fish tail in the oil pan with one hand and fry it for 20 minutes;

5. Put in the fish head and fry it until golden brown, remove it and put it on a plate, put the fried fish head on it, and put it into the shape of a squirrel;

6. Heat the lard in the pot, add the shrimp to cook, remove and drain the oil;

7. Leave a small amount of cooked lard in the pot, add green onions, minced garlic, diced bamboo shoots, shiitake mushrooms, and green peas and stir-fry;

8. Add pork rib soup and sauce and mix well, then add hot lard and sesame oil, stir well, pour on the osmanthus fish, and finally sprinkle with cooked shrimp.