How to master the deliciousness of fish when making green pepper and flower fish?

Choose live fish and buy a live fish that can swim in a bucket. Then with a stick, knock the fish unconscious. Then, with scissors, cut open the side chamber of the fish.

Then, with a spoon, throw out the internal organs of the fish. Place under clean water and rinse the fish. Rinse off the blood and any remaining internal organs.

Then fix the fish and scrape the scales off.

Scrape off the scales, be sure to do it quickly. Be careful not to boil the fish directly. If you use it directly, it will be very fishy.

It doesn't taste delicious at all. To start with a few small openings on the fish. After a while, the soup will be fully soaked.

Then sprinkle a lot of salt on the fish. Marinate for half an hour to ensure the freshness of the fish.

Then remember to use chopped green onions and garlic in the pot. Otherwise, it will be too greasy and will ruin the taste of the fish. Then prepare the soy sauce, which brings out the umami flavor the most.

Cooking wine, the best way to remove the fishy smell . vinegar, which softens the bones of the fish. Green peppers, the unique taste is delicious.

Be careful not to set fire. Especially in the later stage, the small fire is slowly boiled. In this way, the fresh fragrance can be guaranteed.

Ingredients: 500 grams of Hehua fish, appropriate amount of salt, wine, ginger, garlic, spicy, pepper, pepper, salt, coriander.

Method: 1. Kill the Hehua fish to remove the intestines and gills, wash it, drain the water, and set aside.

2. Put the drained Hehua fish in a bowl and marinate with salt, wine and ginger slices for 10 minutes, and use the kitchen paper to absorb the surface moisture.

3. Pour an appropriate amount of stuffy oil into the pot, boil until hot, pour in the lotus fish, fry until golden brown on both sides, and put it on a plate.

4. A few dried red peppers, wash and cut well, mince 1 clove of garlic and 1 small piece of ginger, add an appropriate amount of pepper according to personal taste, use the remaining oil in the pot to stir out the fragrance, put the fried Hehua fish back to the pot in dry spring, add salt or pepper salt, sprinkle some chopped coriander, and stop it evenly to get out of the pot.

How to make the fish delicious:

Ingredients: 650 grams of Hehua fish, 200 grams of asparagus, 7 dried chili peppers.

Accessories: 15 grams of bean paste, 10 grams of soy sauce, 10 grams of oyster sauce, 4 grams of Sichuan pepper, 4 slices of ginger, 5 grams of cooking wine, appropriate amount of warm water, 1 star anise.

Steps: 1. Remove the internal organs of the Hehua fish, wash and drain the water for later use.

2. Soak the dried chili peppers in warm water.

3. Remove the skin of the tail section of the asparagus and wash the oblique section.

4. Blanch the asparagus and remove it for later use.

5. Heat a pot over medium heat, put in an appropriate amount of oil, add the drained Hehua fish after steaming, turn to medium-low heat and fry for about 2 minutes.

6. Turn over and fry for another 2 minutes until the fish is golden brown.

7. This level can be taken out of the pot.

8. Put an appropriate amount of oil in a hot pan, turn in star anise, and stir-fry peppercorns and ginger slices until fragrant.

9. Add the bean paste and stir-fry the red oil.

10. Pour in soy sauce and oyster sauce and stir-fry evenly, then pour in warm chili water, cover the pot and bring to a boil.

11. Pour in the fried Hehua fish, if the water is not enough to cover the Hehua fish, add more water, cover the pot and simmer for 3 minutes.

12. Pour in the asparagus and stir-fry evenly.

13. When the spicy and fragrant Hehua fish comes out of the pot, you have to prepare a few bowls of rice.

Ingredients: 500g of Hehua fish

Chopped green onion to taste.

Ginger Two thick slices.

2 garlic pieces.

Green pepper a.

Tomato 1/2.

Salt to taste, sugar to taste.

Soy sauce to taste.

The practice of home-cooked Hehua fish.

Grass fish. <>

Cut half a tomato into crescent slices, cut the green pepper with a hob, pat the garlic and ginger, and cut the green onion into sections.

Put more oil than usual in the stir-fry, make sure the oil is hot in the pan, turn the heat to medium, and then put the fish in the hot pan The hot oil in the pan can ensure that the fish will not stick to the pan when frying

Gently slide the fish from the edge of the pan into the oil to avoid oil splashing, and it is recommended to stay away from the pan at this stage. Then arrange it and fry the fish over medium heat, turning the pan constantly to ensure that the fish are fried If you are worried that the fried fish will stick to the pan, you can shake the pan slightly while putting the fish so that the fish will not stick to the pan

Hold the last step for about five minutes, trying not to move the fish but only the pot. Fry the fish until one side is golden brown and you can turn it over Don't be in a hurry during the turning process, you can first check whether a fish has reached the golden brown you want before turning it, if you are a novice, you can turn it over slowly by turning it off

Flip and fry for a while to bring the other side golden brown as well, then quickly add ginger slices, garlic, green peppers, tomatoes, add a teaspoon of salt, and half a spoon of sugar

Add a tablespoon of soy sauce.

Add water, almost 3 to 4 of the fish, then cover the pot and turn up the heat to cook.

When half of the soup is removed, gently turn the fish over, then add chopped green onions, and remove some of the soup to get out of the pot. At this stage, you can taste the taste of the soup and make appropriate adjustments, the soup should be salty, because the fish is relatively tender and original, so you can dip some soup when eating

It's done, <>

It's done, <>

Tips: The key point of cooking this fish is to fry the fish, and the whole process, especially when frying the fish, try not to turn it and destroy the integrity of the fish

Putting white sugar is the key, to make it fresh and fishy.

Ingredients: Garlic.

Ginger and grass fish.

Garlic celery.

Green peppers: Dried red peppers.

Cooking wine shallots.

The practice of green pepper grass fish.

Finely chopped garlic and ginger.

Cut the chives into pieces. <>

Dried chili finely chopped.

Cut the green pepper into small pieces, the celery into long sections, and the garlic head into cubes.

Wash the fish and dry it, heat the oil in a pan, fry the fish until golden brown on both sides, and put a small glass of cooking wine.

After the fish is browned, add garlic, ginger rice, and a little salt, then pour in the cool water to cover the fish surface, and then put the dried red pepper. Cover the pot and bring to a boil.

Heat for 7 to 8 minutes, then turn to low for 5 minutes. Prepared by.

Add the chili, celery, garlic and chives, cover and cook over high heat for two minutes.

After adding the ingredients, add salt, taste the soup, and remove from the pot. Note that the soup must be salty, and you can't just sing it lightly, otherwise the fish will not taste good.

Tips: When the fish is fried, when it is boiled, do not turn it, otherwise it will have a fishy smell.

When frying on the other side, turn off the heat and wait for the fish to cool before turning over and frying.