How do you make fresh fish delicious?

Eat it steamed or braised to retain the flavor of the fish! The method of steaming ......Step 1: Fish Selection:

The weight of the fish is best controlled at about 500 grams, and the beauty of the fish plate is secondary, and the key is that the heat of raw and cooked is relatively easy to grasp. Step 2: Shaping of the fish:

After the fish is cleaned up, the backbone of the fish is cut off from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming, and the lard is smeared on both sides of the fish body, and then dipped in a little white wine. Step 3: Seasoning of the fish:

Mix a little meat into a little soy sauce, sesame oil, salt, ginger, and shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher, but also make the steamed fish appear full. Step 4: Plating of the fish:

Take a large piece of old ginger and green onion in the middle, cut it into a long and even slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after putting the fish into the plate, which is both beautiful and evenly flavored after maturity. Step 5: Heat of the fish:

Heat is the key to steamed fish, and as with many steamed dishes, be sure to turn off the heat immediately after the water is boiled in the pot and then put the fish in the pot and steam for 6 to 7 minutes. Step 6: Steaming of the fish:

The so-called virtual steaming is to turn off the heat, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes, and then pour the prepared soy sauce, vinegar and a little clear oil all over the fish. How to make braised fish Braised fish Take about a pound of fresh carp (other fish can also be, the best live), remove the scales and gills, disembowel and wash, draw three knives on each side, and fry in oil until yellow on both sides. Leave a little oil in the pot, put in the fish, add two taels of soy sauce, turn it slightly, that is, add water to the level of the fish, put in the green onion, ginger, sugar, cooking wine, garlic to cook, add a few drops of vinegar, a large ingredient, a chili, until the soup is thick.

P.S.: "Thousands of tofu and ten thousand fish", braised fish to cook for a long time to taste, fried fish does not stick to the skin is the key, in the past with various methods are not ideal, now you can use a non-stick pan to solve. There is a secret to frying fish, the pot is hot, the oil is less, the fire temperature is less stirring Fish, in cooking is not easy to grasp the material, heat is the key to success or failure, many people fry fish either broken skin or sticky pan, if the fried fish must be more oil and hot enough to be crispy and dry, fry the fish to be hot, less oil, and warm fire.

Fish into the pot to move it less, this is the secret of frying fish is also the only way, if you are afraid that it is not cooked and keep turning, but self-defeating, three or two will make the skin open the flesh, unrecognizable. Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over. If you're not using a frying pan, just tilt the pan occasionally to heat the heat evenly and control the heat not too much.

About ten minutes after the skin is set and then turned over, at this time the meat is cooked and the juice in the middle can still be retained, if the spatula contact feels that the sturdy is overdone, in fact, some people are afraid of not being cooked and draw the knife edge on the fish body in advance, it is not a clever method, the fish meat is cut open, the soup is easy to lose, and the fried fish is not too big. Oh.

Fresh fish is best stewed, the meat is tender and does not lose its original flavor.

Generally speaking, it is a carp boiled in soup, which has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, stabilizing the fetus and clearing milk, clearing heat and detoxifying.

Carp and winter melon, green onion boiled soup to eat, treat nephritis edema.

The large carp retains the scales to remove the intestines and simmers them to treat jaundice.

Use live carp and pig's trotters to make soup to treat pregnant women with less milk.

Carp and Chuanbei are boiled in a little soup to cure cough and asthma.

Black fish has the functions of tonifying the spleen and improving water, removing stasis and renewing, clearing heat and dispelling wind, and tonifying the liver and kidneys.

Cooking black fish with ginger and red dates has an auxiliary effect on ** tuberculosis.

Black fish stewed with brown sugar can cure nephritis.

Pregnant women eat steamed black fish, which can promote lactation and replenish blood, and it is the best to make fish balls.

Fresh and q, no bones, light and refreshing fish ball soup features: the meat goes to the fragrance of the soup, the soup absorbs the freshness of the meat, and the flavor is fresh and light.

Ingredients: 100 fresh fish, 100 mushrooms, 50 g of winter vegetables, 1 egg, 1 teaspoon of salt (5g), 1 tablespoon of cooking wine (15ml), 1 teaspoon of pepper (5g), 1 teaspoon of chicken essence (5g), 1 tablespoon of sesame oil (15ml), minced green onion and ginger, a little water, 1 tablespoon (15ml) Method: 1

Chop the fish into a puree and put it into a utensil, add minced green onion and ginger, eggs, sesame oil, chicken essence, pepper, a little water starch, cooking wine and stir evenly to form a filling, wash and cut the winter vegetables, pinch the roots of soybean sprouts and wash them;

2.Sit on the pot and pour in the oil, after the oil is hot, stir-fry the minced green onion and ginger and winter vegetables, cook a little cooking wine and put the soybean sprouts, pour an appropriate amount of boiling water, add salt, chicken essence and pepper to taste, put the water starch into a bowl after boiling, and then squeeze the meat filling into balls, put it in the soup bowl, and steam it for about 20 minutes on the drawer.

2005-01-28Dish name: Juice fish ball soup Ingredients: 250 grams of net fish, 200 grams of fresh strawberries, 100 grams of fresh grapes, appropriate amount of lard, appropriate amount of fresh chicken broth, appropriate amount of pork fat, appropriate amount of refined salt, appropriate amount of monosodium glutamate, appropriate amount of egg white, appropriate amount of water starch, appropriate amount of pepper.

Method: 1. Chop the net fish meat and an appropriate amount of pork fat into mushrooms;

Fresh grapes remove the outer skin and core, leave the inner pulp, and knead into a mushroom;

Squeeze out the juice from 150 grams of strawberries, mix them into fresh chicken broth and mix them into strawberry juice soup, and cut the other 50 grams of strawberries into thin strips and set aside.

2. Add grape mushroom and an appropriate amount of egg white, water starch, pepper, refined salt and monosodium glutamate to the fish paste and stir it into fish gelatin.

Put the pot in the pot with clean water and put it on the fire, and make the fish gelatin into evenly sized fish balls for later use.

3. Put the pot on the fire, pour in the appropriate amount of strawberry juice soup, put the appropriate amount of pepper soup, refined salt, and lard to adjust the taste, put in the fish balls to cook and taste, put the appropriate amount of monosodium glutamate, scoop it into a large soup bowl, and sprinkle with shredded strawberries.