How to make the best fish? 5. How to make the best fish?

Master two principles. First, fresh fish must maintain its umami, the taste should not be too heavy when cooking, and the fire time should not be too long. Heavy taste will affect umami, and long heating time will affect the meat quality of fish.

Second, the fish that is not too fresh must be made with a slightly heavier seasoning to make it flavorful, it is best to make it oiled before, so that it is good to taste, and at the same time, the shape of the fish is kept as it is as much as possible in a slightly longer heating time.

No matter what fish you do, the smallest is a small fire.

The handling of the fish is the most critical. Fresh fish is to be eaten, and the blood is to be drained when killed. The fishy tendons on the fish should be removed, and it is good to do it according to different requirements when making it.

For example, braised flat fish.

One. To wash, make three knives on both sides, sprinkle with salt, and set aside.

Two. Prepare garlic leaves (cut into sections), garlic heads, Sichuan peppercorns, chili peppers, shochu, soy sauce, sugar, ......Three. First fry the flat fish in oil, look at it, pour the wine, you can get some salt, and get it until golden brown.

Four. Put the peppercorns, chili peppers, and garlic into the pot and stir-fry, simmer the oil over low heat, hope that it is okay, and put in the flat fish again.

Five. Pour soy sauce, add water, put other ingredients (sugar, monosodium glutamate......Six. Hold the flat fish, leave a little fish juice in the pot, add the garlic leaves, stir-fry, and pour over the flat fish.

There are different ways to do it, but you have to pat the fish before cooking, so that the fish bones will fall off easily, and I do it well, hehe.

Watercress rainbow trout.

Main and auxiliary materials: rainbow trout Pixian bean paste.

Clean up the fish and make a knife on the back.

Prepare green onions, ginger and garlic.

Heat the oil and sauté the chives, ginger and garlic.

Put in the Pixian bean paste.

Stir-fry over low heat until the red oil is stir-fried.

Put in the rainbow trout.

Cook in cooking wine and vinegar.

Add light soy sauce.

Add water and bring to a boil for 5 minutes.

Season with salt, turn over and cook for another 3 minutes.

Turn off the heat to reduce the juice.

Serve on a plate and serve.

Tips:

Steamed grass carp: Preparation method: wash the freshly processed fish, wipe off the water, rub the fish inside and out with 6 grams of salt, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onions and ginger in the belly of the fish, and steam it in a steamer for about 8 minutes to cook.

Drizzle with sesame oil and place the coriander on the head and tail of the fish or on both sides of the belly and back of the fish.

Peculiarity. This dish pays attention to the heat, is light and palatable, and has a unique flavor.

Technology critical. Accurate timing and firepower. The firepower is small, the time is not enough, the fish is fishy and undercooked; The fish meat is seriously dehydrated and the meat is old because of the high firepower or overtime.

Braised grass carp. Ingredients: grass carp.

Excipients: pork loin, shiitake mushrooms.

Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Method:1Remove the internal organs of the grass carp and clean it, cut it into the word "well" on the body of the fish, coat it with salt and marinate it for a while, wash and cut the green onion, ginger and garlic into minced pieces, wash and cut the mushrooms into shreds, and cut the pork loin into shreds;

2.When the oil is 60% hot, put the whole fish into the pot and fry it until golden brown on both sides, remove and drain the oil;

3.Sit in the pot and light the fire, leave the remaining oil in the pot, pour in the minced green onion, minced ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, and then thicken the pot.

Ingredients: Seasonings: slices of green onion, ginger and garlic, wild pepper, Sichuan pepper, coriander, a little salt, a little monosodium glutamate, cooking wine, white vinegar, corn starch, chili oil, cumin powder;

Ingredients: herring, carp or grass carp; Sauerkraut;

Method: The first step: separate the bone and flesh from the middle of the back of the fish from head to tail, and then cut the fish into slices, and then put the fish fillets into a little water, a little salt monosodium glutamate, cooking wine, corn starch, and starch, so that the fish fillets will be tender, and the fish fillets must be caught by hand to a very slippery state, and the fish fillets are done;

Step 2: Cut the fish bones into pieces, put them together with the sauerkraut, start to move the pot, put half a spoon of oil and vegetable oil in the pot, heat to about 90 degrees, put in the condiments, green onions, ginger and garlic, and peppercorns to fry until the fragrance comes out, and then put in the fish bone sauerkraut, stir-fry, two minutes, it will be more fragrant, after the fish bone sauerkraut, put in boiling water, or stock according to the proportion to master, look at the fish bone sauerkraut, how much fish fillet, and you control how much water to put in, but you must pay attention to the water can not be put too little, too little will be salty, Too much tasteless, about eight centimeters above the sauerkraut bones, add wild pepper, whole or chopped.

Step 3: Boil the water over high heat until the water boils for about three minutes, take out the fish bone sauerkraut with a colander spoon, and leave the soup in the pot for seasoning, often the taste in the soup is not sour and hot enough, not salty, add a little white vinegar, burn the soup to tumble, put the prepared fish fillets into the boiling soup and gently push it with a spoon, remember not to stir hard, that will break the fish fillet, after the fish fillets are blanched, gently pour the fish fillets with soup into the utensils of the sauerkraut fish bones that have been out of the pot, and then spread the loaded sauerkraut fish evenly with a spoon;

The last step: sprinkle some cumin powder, Sichuan pepper, green onion, garlic slices on the fish fillet, put the chili oil in the pot to boil to a high temperature, pour on the seasoning sprinkled on the fish fillet, and finally add the washed coriander.

Dry stir-fried glutinous baba.

Ingredients: fish, ginger slices, dried chili powder, rice wine, green onions, white sesame, sesame vinegar, Sichuan pepper.

2. Chop the fish meat into 5 cm long and 3 cm wide fish pieces in a small pot, add an appropriate amount of green onions, Sichuan pepper, ginger, dried chili, salt, cooking wine and mix into a marinated seasoning.

3. Mix well and massage slightly to taste.

4. Put it in an airtight container and marinate it in the refrigerator.

5. Take out the fish and remove all the marinating seasonings, and put the fish pieces on the dustpan.

6. Put it in a cool and ventilated place and leave it semi-dry.

7. Prepare other ingredients, light soy sauce, cooking wine and vinegar to mix a juice, and then prepare some cooked sesame seeds.

8. Rub the ginger in a hot pan.

9. Add an appropriate amount of oil to the pot.

10. Put in the dried fish pieces.

11. Slowly kang both sides over low heat.

12. Wait until both sides are golden and then take them out for later use.

13. Put the marinade seasoning into the pot and stir-fry over low heat until fragrant.

14. Pour the fried fish pieces into the pot and stir-fry the fish pieces over low heat.

15. After stir-frying, pour in the prepared sauce to evenly wrap it on the fish pieces, and collect the juice before cooking.

16. Sprinkle with cooked sesame seeds and stir-fry.

17. When the juice is dry, remove from the pot and put on a plate.

If it helps you, thank you!

Hot and sour crucian carp soup, you need to prepare a fresh crucian carp, coriander, ginger vinegar, white pepper, light soy sauce, green onion leaves, green onions, white wine, crucian carp slaughtered and cleaned, marinated with liquor, which can play a role in removing the fishy smell, and then wipe the water dry, put it in the pot and fry it until golden on both sides, add some green onions, ginger slices and fry together, add an appropriate amount of boiling water and cover the lid, cook over medium heat for two minutes, then change to low heat and cook for 8 minutes, prepare a large bowl, add some light soy sauce, green onion leaves, coriander segments, ginger vinegar, Pour the white pepper into a large bowl with the fish and broth, stir well and serve.

Coriander tofu fish soup, prepare some coriander, ginger, tofu, grass carp, vegetable oil, pepper, rice wine, sesame oil, light soy sauce, monosodium glutamate, salt, grass carp slaughtered and cleaned, drain the water, add oil to the pot and heat it, then put the fish in it and fry it slightly, then add ginger, rice wine and water, and then put the tofu in, add the coriander and cover the lid, boil over high heat, and cook until it is milky white, and then you can put the tofu and fish up, pepper, sesame oil, soy sauce into a small bowl and stir well, Add monosodium glutamate and refined salt to the soup, then pour it into the soup pot and eat.

Sweet and sour fish. Fish, cooking wine, salt, monosodium glutamate, Sichuan pepper, oil, tomato paste, white vinegar, sugar, starch.

1. Season the fish with cooking wine and household seasonings (salt, monosodium glutamate, pepper), then wash and rinse the water, the fish still retains its original taste, drain the water, and fry it in the oil pan until it is crispy.

2. The amount of oil is relatively large, otherwise the fish is easy to fry and fall apart. Then pour the fried fish with tomato sauce, white vinegar, sugar with a small amount of salt and thickening sauce.

In terms of production methods, most of the flavors of freshwater fish are heavier, mainly braised fish, sweet and sour, choking pot fish, sauerkraut fish, diving fish, boiled fish, sauce roasting and other methods, adding onions, ginger and garlic, cooking wine and other seasonings are mainly to better remove the earthy smell.

Add a little oil to the <> pot, put in peppercorns, star anise, cumin, cinnamon, stir-fry the fragrance, add the green onion, ginger and garlic and stir-fry, now add the white sugar to fry the sugar color, put in the fish that has just been fried, stir-fry until it is colored, and add a little water. Pour an appropriate amount of oil into another pot, fry the crucian carp on medium heat until golden on both sides, add ginger, garlic, star anise, cinnamon and stir-fry until fragrant, then drop a few drops of white wine or cooking wine to remove the fishy, simmer for two minutes, add an appropriate amount of salt, stir-fry evenly The fifth method: cut the fish into small slices and put them into the porridge, put some starch to marinate for half an hour, add ginger shreds, sesame oil, green onions, and boil with the porridge for ten minutes.

Cantonese fish porridge is delicious and healthy.

It can be said that it remains in the cultural blood of every Chinese person. In various eras, fish, especially carp, have been transformed into "immortals" and "dragons", and there is a rich fish culture every year. Therefore, the Chinese like fish, and eating fish is almost out of the realm of gods.

Prepare a 4-pound large grass carp, clean it up, first cut off the fins on both sides, and then cut a knife under the head and tail of the fish, there is a small white spot at the incision, that is the fishy line, pull it out (both sides must be pulled out).

Crucian carp, carp, grass carp, big-headed fish, bream, mandarin fish, catfish, yellow croaker (yellow bone fish), anchovy, etc. can be braised fish to eat, especially the yellow bone fish fried salt dish is a must, a unique delicious sauerkraut fish in the world A famous dish in Sichuan cuisine. It is served with soup, and "boiled fish" is somewhat similar to it. Generally, fish species use grass carp, grass carp, fat head, etc.

The fish is washed and deboned, sliced, and then mixed with salt and monosodium glutamate, and then starched with cornstarch. After the fish is cleaned, use a knife to cut several knives horizontally, pour oil into the pot, and when the oil is hot, hold the tail of the fish in your hand and pour the oil on the fish with a spoon, so that the fish meat that has been cut through the flower knife is turned out.

There are indeed many ways to make fish, and there are many types of fish. My personal favorite is still steaming, steaming green onions and ginger together, and then pouring hot oil, which is fresh and tender.

I think the best way to do fish is to grill it. If you want to grill the fish, you can grill the fish on a charcoal fire first, and then add some curry sauce and some side dishes, which is very delicious. It has the taste of barbecue and can be eaten with fatty fish.

Actually, I think the best way to do it is the teriyaki, which not only looks appetizing, but also makes it easier to taste, and it is definitely a dish that goes well with alcohol.

1.Squirrel mandarin fish.

Ingredients: 200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch, appropriate amount of salt, 15 grams of vinegar.

Method:1Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the head of the fish, spread it out, and pat it flat.

Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a backbone at the tail for about 1 rain. After the fish is deboned, spread out with the skin facing down, cut it into a flower knife with an oblique knife, the knife is as deep as 4 5 of the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the knife.

2.Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and coat well.

3.Wok on the fire, after heating, pour in vegetable oil, hot oil to seventy, dip the osmanthus fish in a little starch, put it in the oil pan to fry for a few minutes, then dip the fish head in the starch, put it in the oil pan to fry, fry until it is golden brown, and put the side with the flower knife in the fish plate face up, and put the fish head on it.

4.Put the pine nuts in a frying pan, remove them when they are cooked, and put them in a small bowl.

5.Leave a little oil in the wok, put in a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push evenly, pour it on the fish out of the pan, and sprinkle with pine nuts.

2.Steamed fish with ancient flavor.

Ingredients: 1 sea bass, 100 grams of pork belly, soy sauce, ginger, garlic, oyster sauce, sesame oil, black bean sauce, Jiang rice wine, sugar, shallots, red pepper.

Method:1Put the shredded meat in a bowl, stir in the rice wine, then add the black beans, green onions, ginger, garlic, soy sauce, sugar, oyster sauce and stir well.

2.Cut the fish from the dorsal fin to the keel with a knife.

3.Add water to the pot, boil the scalding fish, and soak it in the pot to remove the fishy smell.

4.Put green onions and ginger on a plate, put the fish on a plate with the incision facing down, and pour the marinated shredded meat over the fish.

5.Add water to the pot, after the water boils, put the fish on the steaming rack, steam for about 15 minutes, take it out and sprinkle some chopped green onions and red peppers, boil a small spoon of hot oil, and pour it on.

3.Sweet and sour hairtail.

Ingredients: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, starch.

Method:1After washing the hairtail, cut it into 10 cm pieces and marinate it with salt for about 10 minutes.

2.Take a clean small bowl, pour in an appropriate amount of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, pour in an appropriate amount of vinegar according to your preference, and stir well with an appropriate amount of refined salt.

3.Dip the hairtail segments in the dry starch.

4.Add oil to the pot, after the oil is hot, put it into the hairtail section and fry it over low heat, fry one side of the hairtail section lightly, fry the other side until it is slightly yellow, put the hairtail section aside, add the green onion, ginger slices, star anise and stir-fry until fragrant.

5.Pour in the prepared sweet and sour sauce, preferably with the hairtail, and simmer for 10 minutes.