Seven kinds of fish are simple, and how to make fish is the easiest

Steamed sea bass: a fresh sea bass, a little green onion, ginger, salt, pepper, sugar, cooking wine, oyster sauce, steamed fish soy sauce. After the fish is slaughtered, rinse it well, (kill it when you buy the fish, and wash it when you come back) to remove the black membrane in the fish belly, otherwise it will be fishy.

Cut a few knives on both sides of the fish, and smear a little salt, so that it tastes good when steaming. Cut the green onion and ginger into shreds and put them on the fish, or you can stuff some in the belly of the fish or put some under the fish. Take another small bowl, pour in some cooking wine, oyster sauce, add a small amount of salt, sugar, pepper, mix well and pour it on a plate.

I am always asked what is steamed fish soy sauce, and the bottle on the far left in the following ** is sold in supermarkets. Put the fish in a steamer and steam it on high heat for 12 minutes. Cooking books always say that steamed fish should wait for the water to boil before steaming, and I personally feel that there is not much difference, so it is too troublesome.

You can steam it directly, remember not to steam it too old, usually about two catties of fish will be cooked in eleven or two minutes on high heat. If the fish is too large, it can be steamed in two slices. After steaming, pour some steamed fish soy sauce on top of the fish, and it will taste better.

Cod tofu pot:

A piece of cod, a box of southern tofu, a handful of enoki mushrooms, a small amount of fish balls, a small amount of lettuce, and a little green onion and ginger. After the cod is thawed, put it in a casserole, and the shredded green onion and ginger are also put into the casserole. I also cut a few slices of carrots to look good.

Cut the tofu into thick slices, wash the enoki mushrooms and put them in a casserole with the fish balls, and add water. If you don't like to eat fish balls, you can leave them out, and they're delicious. Bring to a boil and simmer for about 10 minutes, then add the washed lettuce and turn off the heat.

Finally, add salt and pepper to taste, or put some chicken essence.

The easiest way to cook fish at home?

Sweet and sour fish

Ingredients: 1 yellow croaker, 1 egg, egg white, a little starch, a little flour, chopped green onion, coriander, shredded carrots, vinegar, sugar, cooking wine, a few drops of light soy sauce, appropriate amount of salt, chicken essence.

Method: 1. Remove the scales and wash the yellow croaker, do not break the belly of the fish, use chopsticks to reach into the fish belly from the mouth of the fish to remove and wash the fish viscera, and open the fish meat slices on the fish.

2. Clear a chicken, a little starch, a little flour and form a batter, evenly spread the batter all over the whole body of the fish, including the slice of fish meat.

3. When the oil temperature is about 80 degrees, put the fish in the pot and turn to low heat and slowly fry until golden brown, and the fish can float up in the oil pot.

4. Drain the oil and put it on a plate, sprinkle with green onions, coriander and carrot shreds for later use.

5. Make sweet and sour sauce. Add an appropriate amount of water to the pot, pour in vinegar, sugar, cooking wine, a few drops of light soy sauce, add salt and chicken essence according to personal taste, stir constantly, pour starch into the pot after boiling, and pour it into a thick juice on the fish after boiling.

Steamed fish

Ingredients: about one pound of fish (sea bass), a little ginger, a little green onion, and an appropriate amount of steamed fish soy sauce.

Method: 1. Clean the fish, wipe the water dry with kitchen paper, spread shredded ginger on the surface, put it in the fish plate, and set aside.

2. Boil water in a pot, put the fish in, cover and steam for 6-8 minutes! The water must be boiled before the timer begins!

3. When the time is up, bring out the fish, and the steamed fish will come out with a little water and pour it out of the plate'Water.

4. Evenly pour the steamed fish soy sauce on top of the steamed fish, and then spread the green onion shreds!

5. Wash the pot, pour in a little oil and bring to a boil, and then pour it on the surface of the fish! (At this time, you will hear a sizzling sound, if not, it proves that the oil is not boiling).

1. Method 1: Prepare materials. Bream, millet pepper, ginger, green onion, Sichuan pepper, salt, sugar, white wine, steamed fish soy sauce, oil, pepper, water starch.

Remove the scales and gills of the bream, cut off the head from behind the pectoral fins, cut out the internal organs, and clean them; Use scissors to remove the dorsal and lower fins of the fish, cut the knife from the back of the fish, cut the knife every 1 cm or so, cut the fish bone while still keeping the belly of the fish connected, and cut to the tail of the fish; Put the fish body and fish head on the plate, evenly spread the fish body into a peacock opening screen, evenly spread salt, sugar and pepper on the fish body and fish head, and marinate for 10 minutes; Slice the green onion and ginger; Cut the millet pepper horizontally into slices, neatly arrange them on each slice of fish, and then put the ginger slices and green onions on the fish, sprinkle with peppercorns, and drizzle with oil; Put water in the steamer and bring to a boil over high heat, put in the fish plate, cover the pot, steam for 6-7 minutes on high heat, take it out, pick up the green onion and ginger slices, and expound the soup; Put the soup into the pot, add 2 spoons of steamed fish soy sauce to taste, thicken the water starch, and pour it evenly on the fish.

2. Method 2: Prepare materials. Chain fish, starch, fried peanut kernels, cooked white sesame seeds, ginger, garlic, chives, tempeh, cooking wine, soy sauce, vinegar, sugar, red oil chili pepper, pepper oil, salt, monosodium glutamate, sesame oil.

Wash the fish into slices, mix well with salt and cooking wine and marinate for a few minutes, then add water starch and mix well to taste, fry peanut kernels into pieces, chop tempeh, and mince green onions, garlic and ginger; Put oil in a pot and boil until it is 60% hot, pour in black beans, minced ginger and minced garlic and stir-fry until fragrant; Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic and tempeh, red oil, chili pepper, pepper oil, sesame oil, fried peanuts in a large bowl and stir well to make a sauce; Put oil on the pot and boil until it is hot, put in the fish fillets and stir-fry until it is smooth; Drain the oil and place in a bowl; Drizzle with sauce, then sprinkle with cooked sesame seeds and chopped green onions; Mix well.

3. Method 3: Prepare materials. Carp, oil, salt, fresh vegetables, carrots, yams.

Scrape the scales of the fish, remove the internal organs, clean and set aside; Peel the yam and cut into strips; Slice the carrots in the same way; Remove the oil from the pan, add the appropriate amount of salt, and add the crucian carp; After boiling the milky white soup, add the yam and carrots, cover the pot and continue to boil; Add fresh vegetables before cooking; Add an appropriate amount of salt and boil for another half a minute.

4. Method 4: Prepare materials. Shredded dried radish, squid, cooking wine, steamed fish with soy sauce, green onion and ginger, red pepper.

Clean the fish and cut it into sections; Wash the shredded radish, soak for 5 minutes, slightly rise, and drain gently; Spread the green onion and ginger on the bottom of the plate, evenly spread the shredded radish skin with water, and the fish segment is plated on the plate, drizzled with a layer of cooking wine, a layer of steamed fish soy sauce, and a layer of fine salt; Boil a pot of water in a steamer, put the fish plate in, cover the lid, steam on high heat for 5-8 minutes, open the lid, sprinkle with chopped green onions and red pepper to decorate, drizzle with 8 hot oil, and eat while hot.