How do you eat this fish? How do you make this fish delicious?

In daily life, fish has always been a very popular ingredient, it contains folic acid, vitamin B2 and other vitamins, with nourishing stomach, water and swelling, milk, heat and detoxification, cough and other effects, in general, everyone prefers to drink fish soup, because it simmers the nutrients in the fish to the soup to the greatest extent, and it tastes very delicious, but there are many people in order to better preserve the fish, they will choose to fry this cooking method, The fish made in this way is also very tasty.

First of all, the prepared small yellow croaker belly inside the internal organs cleaned, rinsed with running water, wiped dry the surface water, put it in a bowl, according to your own taste, the small yellow croaker marinated for 20 minutes, so that it is more flavorful, when marinating the small yellow croaker, take a clean bowl, pour in about 100g of frying powder, add 200g of water and stir well. Put the marinated small yellow croaker into the batter bowl, let it evenly coat it with a layer of batter, pour an appropriate amount of frying powder into a plate, put the battered small yellow croaker into the dry frying powder basin, wrap it in a layer of dry frying powder, and put it in the bowl for later use.

Wash the pot and boil the water, pour in the appropriate amount of cooking oil, when the oil temperature is 6 hot, put in the prepared small yellow croaker, fry it for about 6 8 minutes, take it out, control the oil, wait for the oil temperature in the pot to be 8 hot, put the small yellow croaker in the pot and fry it for the second time, this time the time is not too long, about 50 seconds of time, so that the small yellow croaker that is crispy on the outside and tender on the inside is not soft.

You have to eat fish like this during the New Year, peacock open screen fish, beautiful and delicious. The point is that it's simple.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

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

I've never disemboweled this fish, and I don't know if it's wrong.

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

Have you gotten the four ways to eat a fish?

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

If you like it, you must give it a double click.

Tips for making fish to eat.

It's not hard to cook, it's hard to make it delicious.

It's not easy to cook fish, and if you're not careful, it's like this

In fact, it is not difficult to cook a good fish, especially a beautiful and complete fish, as long as you master the following tricks-

4 tips for frying fish without sticking.

Tip 1: Wash the pot, dry it and heat it, then add oil, and then turn the pot slightly so that there is oil all around the pot.

When the oil is hot, put the fish in and fry the skin until golden brown before turning so that the fish does not stick to the pan.

If you put the fish before the oil is hot, it is easy for the skin to stick to the pan.

When the oil is hot, add the fish and fry until golden brown before stir-frying on the other side. In this way, the fish pieces are completely fried and will not stick to the pan.

Tip 3: Crack the eggs and pour them into a bowl and stir well, then put the washed fish or fish pieces into a bowl to coat the fish with egg juice, and then put it in a hot oil pan to fry. In this way, the fried fish will not stick to the pan.

5 tricks to grill fish without breaking.

Trick 1: Before frying the fish, you can fry it in a pan with some salt, and then fry the fish in oil.

Trick 2: It is best not to use too much heat when frying the fish pieces, and try to let the fish shape before turning it.

Trick 3: The fire power when cooking the fish should not be too large, and the soup should not be too much. After the soup boils, it is necessary to simmer over low heat until the soup is thick and fragrant.

Trick 4: Before cooking the fish, fry the fish in the pan.

If you grill fish pieces, you should wrap them in a thin layer of water starch and fry them in a pan. When frying, pay attention to the oil temperature should be high and not low.

Trick 5: When cutting the fish pieces, you should cut the knife along the fish spurs, so that the fish pieces are not breakable.

Bigeye snapper (diao), also known as bigeye fish, has a bright red body and is distributed in India, Indonesia, North Korea, Japan, Taiwan Island, and the South China Sea, East China Sea, Yellow Sea and other fields. Folk practices are mostly braised and stewed. This fish is not as common as sea bass and carp, so many people don't know about it, but it is actually very delicious.

Preparation of braised bigeye snapper

Prepare the ingredients:Scrape off the scales and internal organs of the bigeye snapper, rinse it and make a knife on both sides, add cooking wine and ginger shreds and marinate for 10 minutes to remove the fishy smell. Cut the ginger slices, shallots, minced garlic, and millet pepper into small rings for later use.

Start cooking:Pour peanut oil into the pan, slide the pan out when the oil is hot, pour in the cold oil again (so that it is not easy to stick to the pan when frying the fish), add the bigeye snapper and fry until it is slightly yellow on both sides.

Leave the bottom oil in the pot, add ginger slices, Sichuan peppercorns, star anise and stir-fry until fragrant, pour in the bean paste and fry the red oil, pour in cooking wine to remove the fishy flavor, pour in the big-eyed sea bream, add an appropriate amount of water, add oyster sauce, light soy sauce, Huyou steamed fish soy sauce, dark soy sauce, monosodium glutamate, chicken powder to taste, turn to low heat and simmer for 20 minutes after boiling. Add the green onions, minced garlic and millet peppers, and remove the juice from the pot after high heat.

Boiled fish, also known as river boiled river fish, boiled fish fillet, is a special dish in the Sichuan-Chongqing region of China, belongs to the Sichuan cuisine, which was first popular in Cuiyun Township, Yubei District, Chongqing.

Boiled fish is usually made from ingredients such as fresh grass carp, bean sprouts, and chili peppers. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristic.

The predecessor of boiled fish is actually a hot pot fish from Chongqing, which was originally launched for driver friends and became popular.

In 1983, at a cooking competition held in Chongqing, a Sichuan chef won an award for this dish, which made it popular.

A friend of the chef, who lives by the Jialing River, often brings a few freshly caught grass carp from the Jialing River when he comes to his house. Once, when a friend came, there were no other ingredients at home. When the chef saw the fish brought by his friend in the wooden basin, the first pot of boiled fish was born.

When it was done, the fish was delicious, spicy and heavy, which made friends praise it and the chef himself was amazed. Since then, the chef began to devote himself to the study of "boiled fish", from the characteristics of the fish, the combination of spicy to the innovation of color and many other aspects to strive for excellence, after more than a year of hard work, in 1985 the boiled fish was basically finalized.

Ingredients: fish, eggs, salt, dry starch, cooking wine, salad oil, Sichuan pepper, chili, garlic, ginger, chicken essence, white pepper, soybean sprouts.

Step 1: Chop off the head of the fish and divide it in half; Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat from the steak; Continue to fillet two large pieces of fish into an appropriate amount of fillet; Divide the steak into three or four sections and set aside with the head.

Step 2Put an egg white, a pinch of salt, dry starch and cooking wine in the fillet, mix well.

Step 3Pour a small bowl of salad oil, all Sichuan peppercorns and chili peppers into the pan and fry slowly over low heat; After the peppers have changed color, use a spatula to remove half of the oil and peppercorns and set aside.

Step 4: Turn on the heat, put in the clapped garlic cloves and ginger slices, and after the fragrance comes out, drain the fish head into the pot; Stir-fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water; When the fish head soup boils and the flavor is revealed, place the fish fillets one by one into the boiling soup; The fillets will cook quickly, so add an appropriate amount of chicken essence, white pepper and salt and pepper before removing from the pan.

Step 5: Put the blanched soybean sprouts in the pot; Pour a series of soup water into this basin of fish fillets; Finally, pour the half bowl of chili pepper and oil on top.

Cooking skills. 1.The amount of water used to cook the fish should not be too much, and the fish should be filled with fillets, which should be just submerged in the water. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2.Before boiling the fish, part of the peppercorns and chili peppers are fried first, and when cooking, the red pigment in the chili peppers can be fully leached out, so that the oil color is red and bright.

3.The flavor of the fish is marinated in the front, and it should be marinated thoroughly. You can put a little bit of chicken essence.

4.Don't stir peppercorns, burnt ones will affect appetite and are not good for health.

5.After the fish is eaten, you can pour the soup back into the pot and add tofu or noodles or konjac, etc., which is the boiled fish hot pot. Or simply put the boiled fish into the electric hot pot at the beginning, and after eating the fish, just ** on the line.

Carangidae pomfret trevally Trachinotus fish.

The picture below shows the Bryde's pomfret trachinotus blochii (lion's nose pomfret trevally), commonly known as the golden pomfret.

The body is flattened on the side of the ovate, the mouth is cleft at the front of the lower margin of the eye, the anterior maxillary bone can be extended outward, and the body length is twice the body height. The body is spotless, the lateral line is slightly curved, the dorsal fin is mostly atrophied after growth, and the second dorsal fin is opposite to the anal fin, and the base is very long, forming a sickle-like figure. second dorsal fin with soft stripes 17 to 20; Anal fin with 2 hard spines and 16 to 19 soft bars.

The body is covered with small round scales, which are firmly adhered to and do not fall off easily. The anterior maxilla can protrude. The body length can reach 80 cm.

It is a predatory fish that mainly inhabits coastal or estuarine waters, swims quickly, and often migrates to beaches, oyster sheds, and reefs.

To eat fish, after the fish body is washed, cut a few knives on the side of the body, add onion and garlic, black beans, soy sauce and sesame oil, etc., put it in a pot and steam it, which is quite delicious.

It is not a scientific name for tongue sole.

Soleidae soleidae is a fish of the genus Zebrias.

The figure below is shownStrip sole zebrias zebra, commonly known as latch silk, sole sand, flower sole, flower board, flower cow tongue, flower sole, flower li, tiger skin, flower strip sole, flower handkerchief, cat li, nine equal points, ten thousand equal points.

The body is tongue-shaped, generally 15 20 cm long, and weighs about 100 grams. The eyes are small, the interocular septum is flat, and both eyes are on the right side of the head. Both sides of the body are covered with small ctenophores, and the scales on the front of the head are deformed into villous sensory processes.

The mouth is small, and the cleft on both sides is unequal. The jaw is underdeveloped, the teeth are small, and only the two jaws have villous tooth bands on the side of the eye. The eye side (dorsal) is pale yellow-brown with dark brown transverse bands, extending to the dorsal and anal fins up and down; The pectoral fin on the eyeless side is vestigial, the body is milky white, and there are 6 7 bright yellow longitudinal dots on the back of the tail.

The dorsal, anal and caudal fins are fully connected. The lateral line is distinct and straight.

The specific method is unknown, but it is suitable for braising and dry-frying and steaming.

If this belongs to the deep-sea fish table, it is best to eat it boiled and eaten, it tastes the best, and the nutrition inside is not easy to eat.

Steam, not too long, the taste is good.

A lot of fish can be cooked so dry, and it is always delicious.

At home fish can do this.

I don't see what kind of fish you are?

Soup, braised and stir-fried Scientific name.

Hemiscylliidae Thresher is a genus hemiscyllium

The figure below is shownSpotted thresher shark hemiscyllium ocellatum, commonly known as epaulette shark, money shark.

It is distributed in the western Pacific Ocean, including Papua New Guinea, northern Australia, Malaysia, Sumatra, Solomon Islands, etc.

Flat-headed Hana shark, braised sweet and sour is a classic way to eat.

Carcharhinidae is a scoliodon cartilaginous fish.

The figure below is shownScoliodon laticaudus, a broad-tailed slanted shark, commonly known as pointed oblique shark, pointed shark, bamboo shark.

It inhabits temperate and tropical reef areas, and is carnivorous, feeding on fish, crustaceans, molluscs, etc. It is found in the coastal waters of the western Pacific Ocean and the Indian Ocean, including East Africa, Oman, India, Sri Lanka, the Bay of Bengal, Vietnam, Thailand, Myanmar, Taiwan, China, Japan, the Philippines, Indonesia, Malaysia, and Australia.

5. Fry in a pan over low heat at oil temperature.

5 Mao special effects, I want to have a big meal, the kind with fish and meat?

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

It's like a sea fish, and you can fry it.

Steamed ginger, shallots and garlic, or cut into small stewed eggplants.

How to make a sharp fish? Clean the sharp fish, pour in the green onion and ginger cooking wine to remove the smell, bare-cover the potato starch, pour it into the oil pan and fry until it is removed.

How to make a haha fish? Beat flower knives on both sides of the fish, add rapeseed oil, pork belly, green onions, ginger and garlic, millet spicy, star anise peppercorns, dark soy sauce, light soy sauce, chicken essence with bean paste, and simmer for 20 minutes.