How do you make a fish delicious? How to tie fish?

At the dinner table, the fish is the protagonist, so you have to do it well.

Fry on both sides and reduce the juice over high heat.

Today's fish is really delicious! Give it a try.

There are many ways to eat crucian carp, but my favorite one is braised crucian carp with green onions, this dish requires a lot of green onions, and green onions not only play a role in removing fish, but also need its aroma. Wait until the green onion is fragrant and then add the fish to cook, so the taste is very good, and I always feel that the green onion is more delicious than the fish.

Sweet and sour fish, or without sugar, directly make vinegar boiled fish.

Grilled and eaten, if camping.

There is no pork to eat, so fish is eaten in a different way.

The fish is super delicious, and there are cards, friends and family will definitely praise you as a chef.

Glutinous rice balls and fish can also be made into a delicacy.

Teacher, I have water, I want to eat fish....

Prepare the tools for feasting: 5,000 grams of grass carp, appropriate amount of Sichuan pepper, appropriate amount of cumin, appropriate amount of salt, pepper.

Appropriate amount, five-spice powder.

Appropriate amount, appropriate amount of green onions.

1. Kill the fish first, wash it and set aside.

2. Put all kinds of spices in a bowl.

3. Heat in the microwave for 1 minute.

4. Evenly touch the heated seasoning to the fish.

5. Then cover and marinate for 1-3 days. Band open.

6. Finally, hang it up and air dry.

Ingredients: about half a pickled fish, a green pepper, a little chili flakes, two cloves of garlic, a little ginger, a little tempeh or a little tempeh chili sauce.

1. Take out the pickled fish, soak it in water, and soak it to remove impurities and excess salt. You can change the water a few more times. Don't bubble it up.

2. Then use kitchen scissors to cut it to about the size of a mahjong block. Wash and let dry. Use kitchen paper to absorb excess water.

3. Then remove from the pan and start frying the fish. Just a little more oil than normal. Start frying the fish skin side up.

If the water is not completely dried and there is oil splashing out, don't be afraid, wait for a while to go away, come back and turn off the heat and fry with the remaining heat. Then come back and change the side, skin side down, and start frying. Frying on both sides of the general thickness is fine.

If it's too thick, fry both sides as well.

5. Cut the green pepper, garlic and ginger. Stir-fry the green peppers, garlic and ginger directly with the leftover oil from the pan, add the tempeh, chili noodles, salt, light soy sauce and chicken essence. You can add a little water.

6. Pour the fried ingredients into the fried fish, and you're done. If you don't like to eat heavy food, you can steam it a little. If it is cold in the microwave, pay attention not to take too long, otherwise the fish will be too chewy. It's fragrant though...

Ingredients: 1500 grams of grass carp (can make 3 servings).

Ingredients: tempeh, minced dried red pepper.

Seasoning: vegetable oil, white wine, red yeast powder, star anise powder, refined salt, monosodium glutamate, garlic rice.

2.Mix the fish pieces with white wine, red yeast rice, and star anise powder and marinate for 5 minutes, then put them into the jar and seal them, and they can be used in about half a month.

3.Take one-third of the fish pieces and put them on a plate, add dried red peppers, black beans, and a small amount of water, drizzle with vegetable oil, sprinkle with garlic and monosodium glutamate, and steam in the cage for 15 minutes.

The first type: 1, make a few strokes with a knife on the fish, preferably a knife flower, marinate it with salt (add more), ginger, green onions, and cooking wine for a day and one night, without going into the refrigerator. 2. Wash off the mucus, then hang it on the balcony and let it be exposed to the wind and sun, until it becomes a dried fish, If the weather is cool and windy, it will be sun-soaked for a day, about five days.

3. Wash it again, put it outside again, and dry it. 4. Cut into small pieces, mix well with wine with a higher degree and red yeast rice, put it in an airtight container, and you can eat it in a few days. In addition, it is best to use sorghum wine, red yeast rice, no words, you can grind a little star anise powder instead, but the fish will not have a red color.

When eating, add chopped chili peppers, and steam the tempeh in a pot for about ten minutes. The second type: when there is leftover fish at home, you can wash the fish and mix it with glutinous rice flour and red pepper and put it in the jar to marinate for 10 days and half a month, and then it will become a sour fish.

When eating, take the pickled fish out of the jar, put ginger and green onion and fry it in tea oil or vegetable oil, that is, it becomes a sour, hot and mellow flavor dish. The pork marinated in the same method becomes sour meat, and the taste is equally sour and spicy.

After cutting and washing, smearing with salt and marinating for two days, then soak in water for five minutes to remove excess salt, wind to semi-dry cut wine, appropriate amount of liquor, and then put red yeast powder and star anise powder, enter the altar and seal it for half a month, open the altar to eat, put some chili powder, tempeh, water, vegetable oil on the pot and steam for 12 minutes, sprinkle some MSG out of the pot is fragrant next meal!

Preparation tools: 5000 grams of grass carp, appropriate amount of Sichuan pepper, appropriate amount of cumin, appropriate amount of salt, appropriate amount of pepper, appropriate amount of five-spice powder, appropriate amount of green onion.

1. Kill the fish first, wash it and set aside.

2. Put all kinds of spices in a bowl.

3. Heat in the microwave for 1 minute.

4. Evenly touch the heated seasoning to the fish.

5. Then cover and marinate for 1-3 days.

6. Finally, hang it up and air dry.