How to make white fish delicious, how to make white fish delicious

Ingredients: 5 kg of white fish, 5g of salt, 10g of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 4 chili peppers, 4 pieces of ginger, 2 garlic seeds, 3 spoons of oyster sauce, 1 flour, 5 spoons of starch water, 10 grams of sugar, 3 grams of balsamic vinegar, 2 grams of pepper.

2. After marinating for an hour, wipe the water with kitchen paper.

3. Coat with a thin layer of flour.

4. Heat the pan and fry the fish slices on both sides with oil to facilitate the meat quality to not disperse later.

5. Material preparation. <>

6. Mix bowl juice, light soy sauce, oyster sauce, dark soy sauce, sugar, balsamic vinegar, pepper, cooking wine, water.

7. Heat the oil, burn the pepper oil, low heat, scorch the pepper and take it out.

8. Ginger, garlic and chili, stir-fry until fragrant.

9. Pour the fish pieces into the pot.

10. Pour in the pot juice.

11. Bring to a boil over high heat, add an appropriate amount of water, the following position of the fish fillet is good, cover the soup after boiling, turn to medium-low heat, boil for 15 minutes, after collecting the juice, adjust a little water starch, and sprinkle chives and coriander out of the pot.

12. The taste can be tasted in advance and adjusted by yourself.

The above content refers to Encyclopedia - Braised White Fish.

Ingredients: silver carp (1000 grams) Accessories: fish bones (30 grams) ham (30 grams) Shiitake mushrooms (fresh) (15 grams) Magnolia slices (30 grams) Cucumber (25 grams) Seasoning:

Lard (plate oil) (30 grams) Lard (refining) (30 grams) Ginger (10 grams) Cooking wine (75 grams) Salt (10 grams) Monosodium glutamate (3 grams) White sugar (10 grams) Sesame oil (25 grams) Star anise (3 grams).

Preparation: 1Remove the gills and internal organs of the silver carp, divide it into two, scrape off the black clothes in the abdomen, wash it and set aside;

2.Cooked ham, shuifa magnolia slices, shuifa fish bones cut into slices;

3.sliced mushrooms and cucumbers;

4.Remove the tendons from the lard and cut into cubes;

5.Put the washed silver carp into a large fish plate, spread the diced lard and sprinkle it on the fish, ham slices, fish bone slices, mushroom slices, magnolia slices, ginger slices, ingredients, sugar, refined salt, monosodium glutamate are also sprinkled on the fish, add cooking wine, lard, sesame oil, and broth (400 grams) into the cage and steam it over high heat;

6.Pick out the ingredients and ginger slices out of the cage, sprinkle with cucumber slices, and serve on the original plate.

Two: Stewed silver carp:

Ingredients: silver carp (750 grams) Accessories: fungus (water hair) (50 grams) Seasoning:

Green onion (30g) Ginger (20g) Garlic (20g) Salt (5g) White sugar (8g) Vinegar (8g) Cooking wine (15g) Soy sauce (10g) Pepper (3g) Monosodium glutamate (3g) Starch (corn) (4g) Vegetable oil (60g).

Preparation: 1Clean up the silver carp and cut the cross knife on both sides of the fish's body;

2.Wash the fungus with water;

3.Put the pot on the hot fire, pour in the vegetable oil, and put the fish in the pot when it is 50% hot;

4.Fry until light yellow on both sides;

5.Leave the bottom oil in the pot, add green onions, ginger shreds, garlic slices and stir-fry, cook cooking wine, soy sauce, add water (over the fish body) and then put the silver carp, fungus, refined salt, sugar, vinegar and pepper into the pot and bring to a boil;

6.Simmer over low heat until the fish is simmered thoroughly, add monosodium glutamate, remove and put on a plate; 7.Thicken with wet starch and pour over the fish.

Three: Casserole silver carp head:

Ingredients: silver carp (400 grams) Accessories: pork (lean) (150 grams) Bamboo shoots (5 grams) Shiitake mushrooms (fresh) (3 grams) Cabbage (300 grams) Flour skin (80 grams) Seasoning:

Green pepper (10 grams) Green garlic (10 grams) Soy sauce (5 grams) Salt (15 grams) Pepper (3 grams).

Preparation: 1Clean up the silver carp head, wash and dry it, and fry it on both sides in a pan.

2.Cut the lean pork into thin slices, wash the Chinese cabbage and cut into rectangular pieces, remove the stems of the mushrooms and wash them, put them in a casserole, add water, soy sauce, salt, pepper, bamboo shoots, chili peppers, put the fish head together and boil over high heat, and then simmer over low heat for 1 hour.

3.Add the washed and soaked flour skin and cook for a while, sprinkle with green garlic when the flour skin is soft.

1. The big white fish is delicious and simple to prepare the ingredients: about 2 catties of silver carp, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of Sichuan pepper.

2. Buy back the big silver carp and wash it, generally after cleaning up the internal organs; Remove the black fish film from the inside and cut into cubes.

3. Put the fish pieces in a basin, add salt, cooking wine and soy sauce, stir, and marinate for about an hour.

4. Serve on a plate. Put the marinated fish pieces on a plate, evenly put in the chopped pepper, sprinkle in Sichuan pepper, green onion, ginger and garlic; Add a little vinegar and cooking oil.

5. **, put an appropriate amount of water in the steamer and bring to a boil; Put in the fish pieces that have been arranged; Steam over high heat for 20 minutes.

After a few minutes, the steamed fish is ready.

Ingredients: silver carp (one and a half catties).

Garlic and red peppers.

Tempeh sauce (optional).

Brine sauce (Lee Kum Kee brand) green onion coriander.

Green peppercorns, white sugar.

White wine Preparation of braised silver carp.

Wash one and a half pounds of silver carp and control the water.

The cheeks of silver carp are the most delicious part of the fish.

Slice the fish maw and cut the fish oil into small pieces.

Heat the oil in a pan and fry the fish oil for more than 2 minutes until the fish oil looks like grease.

Add the chopped garlic cloves, red peppers, ginger slices, two spoons of tempeh paste, and a large handful of green peppercorns, and stir-fry until fragrant.

Add the silver carp meat and stir-fry quickly for about a minute.

Add half a pot of water, boil over high heat, add an appropriate amount of brine juice (I have used this seasoning to replace soy sauce), estimate two large spoons and a small spoon of sugar, three caps of liquor, cover the pot and simmer for half an hour.

Remove the lid from the pot, add the chopped fish maw, slightly drain the excess soup over high heat, and sprinkle with chopped green onions and coriander.

Too much. Such as stewed silver carp, braised silver carp, garlic silver carp, tarpon carp, stewed river silver carp with tofu, boiled silver carp, sesame oil red eye silver carp, cold powder silver carp, pan-fried silver carp, silver carp in tomato sauce, braised silver carp head, silver carp head in casserole, silver carp head with chopped pepper, boiled silver carp, silver carp head tofu, braised silver carp.

White fish can be stewed, in addition to the delicious taste, white fish also has high medicinal value, with the effect of tonifying the kidney and benefiting the brain, opening the body and diuretic.

Ingredients: 500 grams of white fish.

Excipients: 20 ml of blended oil, 15 grams of coriander, 15 ml of vinegar, 10 ml of cooking wine, 15 ml of soy sauce, a small amount of salt, 15 grams of green onion, 10 grams of ginger, 10 grams of garlic, a small amount of Sichuan pepper, a small amount of star anise.

1. Prepare the ingredients.

2. Put oil in a hot pan, add Sichuan pepper and star anise and stir-fry until fragrant.

3. Add green onion, ginger and garlic and stir-fry until fragrant.

4. Add the white fish and fry for a while.

5. Add cooking wine.

6. Add vinegar.

7. Add soy sauce.

8. Add an appropriate amount of water and a small amount of salt.

9. Thicken the soup.

The white fish is fresh and high-quality fish outside the plug, and it is by no means inferior to the famous fish in the south of the Yangtze River. Produced in the Songhua River is abnormally fat, the big one can be thirty or twenty catties, and there is oil on the back. The Yangtze River is not fertile. The production in the north is not large, at most two or three catties. Steamed, braised, smoked or pickled.

It has the effects of appetizing, strengthening the spleen, diluting water and reducing edema; It can be used for **weight loss, edema, and postpartum cramps.

Instruction on the production of white fish.

When eating, it can be steamed, braised and boiled, and the fish balls made from white fish have a better taste and have always been liked by consumers. Let's take a look at a few delicious white fish recipes!

1.Steamed white fish.

Ingredients: Ingredients 700 grams of white fish, 50 grams of fatty meat, 25 grams of magnolia slices, 25 grams of ham, 20 grams of rape, 20 grams of seasoning cooking wine, 3 grams of Sichuan pepper, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of vinegar, 15 grams of green onions, ginger.

Production steps: Clean up the live white fish, blanch it in a pot of boiling water and take it out, scrape the black skin and wash it, cut the oblique cross knife on both sides, put it in the container, add fat meat, magnolia slices, ham slices, rape segments, refined salt, cooking wine, Sichuan pepper, 2 grams of rice vinegar, green onions, 15 grams of ginger, 300 grams of chicken broth, and steam it out on the drawer, and remove the green onions, ginger pieces and fat meat.

Put the fish lightly in the soup bowl, drain the original soup into a frying spoon to bring to a boil, skim off the foam, add monosodium glutamate and pour it into the fish bowl, and then place the magnolia slices, ham slices, and rape segments alternately on the fish, and bring 15 grams of rice vinegar and ginger rice to accompany the food.

The delicious way to make white fish is as follows:

Tools Ingredients: Taihu white fish, green onions, ginger, liquor, oil.

1. Clean up the white fish you bought and wash it vertically (usually the vegetable market can help you deal with it, open the core cherry blossom smile belly), and draw an oblique knife on the fish, so that the fish can be more flavorful.

2. The method of stir-frying the pepper and salt of the pickled fish, heat the pot, then turn to low heat, stir-fry the salt and peppercorns in the pot until the fragrance of the peppercorns is fried, and then pour it out for later use.

3. Spread pepper and salt on the white fish inside and out, and spread evenly. Then sprinkle a small amount of white wine on the fish to remove the smell and marinate for 30-60 minutes.

4. After marinating, wash off the excess salt and peppercorns with water, sprinkle some chicken essence on the fish, put green onions, ginger, and sprinkle with an appropriate amount of vegetable oil.

5. Steam on high heat for 5 minutes, pay attention to boiling the water in the pot first, and then put the fish into it and steam over high heat. The delicious white fish is done, and you can remove the green onion and ginger on the table.