The practice of stir frying and eating, how to cook fried fish deliciously

The fish is fried and eaten, wash the fish and cut it into slices, and put it on the table to miss you. Put it in a pot and add the green onion, ginger and garlic, oyster sauce, cooking wine, sweet and sour. Anyway, it's super and ready to eat.

The way to fry the fish is to cook the fish first, then put it in a pot and fry it, and finally fry it in a hot pan.

Generally speaking, the fish will not be fried and eaten, then there is only one case is a relatively large fish piece, after the bone is removed, then it can be fried and eaten, the longest is the herring and so on, first they are deboned and then changed into fish pieces, and finally stir-fried.

It is relatively simple to fry the fish and eat it, and you must pick it up before you go to it, otherwise it will be fried and broken.

The method of stir-frying the fish depends on what kind of fish you like to eat, the braised fish pieces are also quite delicious, cut the fish pieces into pieces, put them in the oil pan and fry them on both sides.

If you fry the fish and eat it, cut it directly into fillets. After marinating. Stir-fry quickly over high heat.

Yu Yu fried and ate, the method is simple, first wash the fish, dry him, and then translate the riverside grass.

It's the first time I've heard of this practice when I want to stir-fry fish, but I've only heard that fish can be stewed, fried, or fried.

When it comes to stir-frying, it's actually the simplest home-cooked food. If you should talk about it, if you are noisy, you should first fry the fish.

Then put more chili peppers, more ingredients, and some acetic acid, this one is delicious.

Fish fried and eaten, especially braised fish, is the most flavorful.

Stir-fried fish, I think the method is very simple, and you can add different ingredients according to your taste, I think this ingredient is still the most.

I've never heard of fish stir-fried and eaten, but you can try to make it at home, whatever you want.

The fish is not suitable for grass, it is just a shield and quarrels, and it will be fried when eaten.

The practice of stir-frying the fish, this is really not fried fish, it really won't be noisy.

If you want to eat fish, you first have to wash it, wash it and put it in a pot to fry, and when it is most critical, you should fry it. Smash it a bit, and then add some of that kind of ingredients, like cooking wine, here,

Ingredients: a fish, a half section of lotus root, a green bamboo shoot, an appropriate amount of fungus, cabbage, onion, wide flour (various shabu-shabu can be added according to personal taste).

Excipients: salt, five-spice powder, cooking wine, Pixian hot sauce, lantern red pepper, green onion, ginger, coriander.

1.First, wash the fish, cut it into two pieces with a flower knife, and marinate it with salt, cooking wine and five-spice powder.

2.Marinate the fish for a while, grease a baking dish, put the fish on top and bake in the middle of the oven at 200 degrees for 15 minutes.

3.Wash and slice or dice the garnish.

4.After the fish is grilled for the first time, spread the onion or cabbage under the baking sheet. Then fry the other ingredients with Pixian hot sauce, don't fry for too long, and bake them. Then pour over the fish and cabbage.

5.In a separate pot, sauté the green onion and ginger and bell pepper until fragrant, and pour over the garnish in a baking tray (add more oil).

6.Put the baking tray in the oven again (put a layer down, or it will be easy to paste on top), bake at 200 degrees for 20 minutes, sprinkle with coriander, and serve.

Banana grilled fish. Ingredients:

Banana grilled fish. Fish, salt, ginger powder, cooking wine, pepper, light soy sauce, honey, five-spice powder, cumin powder, green onion slices, ginger slices.

Method: 1. Clean up the fish and open two knives on the back, sprinkle salt, ginger powder, cooking wine, pepper and other seasonings to massage the fish to make it taste;

2. Fill the fish belly with slices of green onion and ginger to remove the fish;

3. Brush the fish with light soy sauce, honey and sauce and evenly sprinkle five-spice powder and cumin powder, and preheat the oven at 180 degrees;

4. Put the fish on the baking net and place it in the middle layer of the oven, and place a baking tray on the bottom layer of the oven to catch the dripping grease;

Bake for about 20-25 minutes, take out and turn over, brush the sauce on the surface, sprinkle cumin powder and five-spice powder, and bake at 200 degrees until the surface of the fish is dry.

Ingredients: 500 grams of silver carp. Excipients: 50 grams of carrots, 50 grams of red peppers, 30 grams of green onions, 20 grams of garlic, 10 grams of ginger, 5 ml of Huadiao wine, 15 ml of light light soy sauce, 15 ml of blended oil, a small amount of starch.

Steps: 1. Slice the silver carp into a slightly thicker shape, blanch it with water after cutting, and then remove the carrots, red peppers, green onions, ginger and garlic into the picture.

2. Put an appropriate amount of blended oil in the wok, and after the oil is hot, put the green onion, ginger and garlic into the pot and stir-fry until fragrant.

3. Add carrots and red peppers and stir-fry a few times.

4. Put the blanched fish fillets into the pot.

5. Put in an appropriate amount of Huadiao wine, which can remove the fishy smell.

6. Add an appropriate amount of light soy sauce.

7. Shake the wok to mix the condiments and fish fillets.

8. Put a small spoon of starch into the soup spoon, add an appropriate amount of water and mix thoroughly, and then put the starch water into the pot to thicken.

9. Thicken the soup.

10. Put the fried fish fillets on a plate.

How to fry fish:

1.Due to the season, carp with eggs are bought. Remove the eggs and set aside.

2.Clean the fish and cut it into pieces of about 1 centimeter. To absorb the flavor, the head of the fish is cut in the middle. Cut and set aside.

3.Cut the green onions, ginger and garlic and set aside, and set aside the chili peppers. I didn't use cooking wine, so there were more green onions and ginger.

4.Put an appropriate amount of water in a pot and put in the fish eggs when the water is boiling. The purpose of this is to tighten the eggs so that they do not fall apart when fried.

5.After clearing the pot, add the salad oil, then add the chili pepper, green onion, ginger and garlic, and stir-fry. Add salt, chicken essence, light soy sauce and oil in turn. Continue to stir-fry.

6.Then add water and put the sliced fish pieces in turn.

7.Don't cook for too long, remove from the pan when the fish is flavorful.

Fish are ectothermic aquatic vertebrates with body skeletal scales, gill respiration, fins as locomotor organs and feeding by the upper and lower jaws, belonging to the vertebrate subphylum of chordates, and the vertebrates are generally divided into five categories: fish (53%), birds (18%), reptiles (12%), mammals (9%), and amphibians (8%).

According to the statistics of the late Canadian scholar "Nelson" in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish are constantly discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than ten years, and there are about 32,100 species of named fish species in the world.

Fishes appeared in the Silurian period of the Paleozoic Era, and by the Devonian they had evolved into four major groups: acanthodii, placoderma, chondrichthyes, and osteichthyes.

Spinach is a primitive jawed animal, the body surface is covered with a layer of "fine" diamond-shaped scales, there is a bony gill cover on the side of the head, there is a spine in front of the odd fin, and there are still 5 pairs of small spines between the two pairs of even fins.

The body of the shield fish is covered with shield armor, with even fins, crooked tails and cartilaginous bones; Extinct in the Carboniferous period. The earliest fossil of an ancient cartilaginous fish was the slit-mouth shark (cladoselache), which already has the characteristics of many modern cartilaginous fishes, such as shield scales and crooked tails.

The oldest bony fish is the palaeoniscoidea, which evolved from the ancient inner nostril fish (choanichthyes) and the modern teleost fish main radial-finned fish (actinopterygii).

The development of fish has gone through the early age of the Devonian, the mesozoic era of the mesozoic era, and reached the heyday of the Cenozoic era, becoming the largest group of vertebrates.