Who teaches the practice of fishing, the methods and steps of making fish

Braised bream (full record map).

1.I bought an eight-tael bream (it feels too small, if I catch this kind of fishing when I was a child, I will release it, but unfortunately I can rarely see the big bream of more than 2-4 catties in my hometown on the market, in fact, if there is the kind of triangular bream in the Yangtze River, it is the best, and it is estimated that the good things of childhood are almost extinct) Necessary ginger, onions, garlic.

2.Pay attention to clean the abdominal cavity of the fish, the current water bodies are polluted to varying degrees, so the abdominal cavity of the fish has a black membrane!

3.Slice the sides of the fish with flower knives – this will make it easy to absorb the flavor.

4.Because the fish is small, there is no need to make a crucifixion, and 3 knives of oblique slices will be fine - note that it is cut into the meat diagonally, not straight!

5.Spread some salt evenly on both sides of the fish, and even get a little bit in the abdominal cavity to make a little bit of early flavor! I don't really like the flour and think it ruins the texture of the skin!

6.Put the prepared fish on a plate, serve with shredded ginger, flattened garlic, shredded dried chili peppers, and then add some green onions! A few colors look good!

7.After pulling the oil in the pot and emitting blue smoke, add the ingredients and stir the incense, the fire should not be too big, mainly to fry the fragrance.

8.When the onion and garlic are yellow, you can take out the ingredients and set aside, and pay special attention to the red pepper not to fry black, it will not look good.

10.Use the rest of the oil to fry the fish! The oil temperature is 6 minutes.

11.It's okay to be slightly yellow on both sides, or you can fry it a little older! Be careful when turning the fish, if you break it, you will smash the pot.

12.Then you can put a small bowl of water (there is no soup stock at home) and start cooking - there is a lot of fire in the restaurant, and people even cook it all with oil, so the family will use their own methods! After the water is boiled, add the most important rice wine + soy sauce, which is a step to remove the fishy seasoning and dyeing!

13.Put in the previous ingredients and cook them together, put a little salt in the soup, and consider the amount, because the soy sauce is also salty, and the sauce must be added later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure that it is evenly heated!

14.Add a big spoonful of bean paste, this is something I like very much, and my hometown is basically made with homemade red pepper paste!

15.After a short period of cooking, the fish will be cooked, and it is easy to destroy the appearance after a long time!

16.Now put the fish on a plate and sprinkle with green onion leaves – do you think that's it?

17.There's some soup in the pot! The essence is there! Add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring to a boil over high heat, stir it quickly, and get out of the pot when it is a little sticky!

18.The final step is to pour the soup! The amount of juice is controlled by yourself, less is too dry, more is tasteless!

19.Get!

Spicy boiled fish.

Ingredients: a grass carp, 20 grams of Sichuan pepper, 20 grams of rattan pepper, 700 grams of vegetable oil, 60 grams of dried red pepper, 2 spoons of rice wine, 2 spoons of liquor, 2 and a half spoons of salt, 10 slices of ginger, a section of green onion, 1 spoon of starch, 2 bay leaves, more than a dozen cloves, a section of cinnamon, 2 star anise.

Method:1A grass carp, the bigger the fish, the better, the big fish meat is thick, and the fish fillets are more complete and beautiful!

2.After slaughtering, the grass carp is cleaned, the head and tail are removed, the spine bone is cut along the fish, the fillet is cut in two, and the fish steak is slipped off.

3.In order to prevent the fish from sliding and not slicing the fish slices, you can spread kitchen paper towels under the fish, so that the fish will not slide back and forth, and it is much more convenient to slice the fish fillet.

4.Hold the knife in your right hand and press it on the fish with your left hand, gently slicing the fish fillet, the knife should be very sharp. Be careful not to cut the knife, the thinner the fillet, the better, and the thinner the fillet, the tougher it will be, and it will not break easily.

5.The sliced fish fillets should be washed with water 2-3 times to remove the impurities on the fish, and the washed fish fillets are less impurities in the soup after cooking.

6.After rinsing the cleaned fish fillets, drain them in a colander and add 2 tablespoons of rice wine, 5 slices of ginger, 1 tablespoon of salt, 1 tablespoon of starch and a section of green onion and marinate for 30 minutes. It is not recommended to put egg whites here, the soup will become cloudy after adding egg whites, and you can put a spoonful of starch to tender the meat.

7.The fish head and fish ribs are chopped into pieces, which are also clean and free of impurities.

8.150 grams each of soybean sprouts and lettuce.

9.60 grams of dried red pepper. Dried red peppers are divided into extra spicy, spicy, and slightly spicy, I choose slightly spicy dried red peppers, if your dried red peppers at home are extra spicy, reduce the amount of peppers, rattan pepper and peppercorns can also be added according to their own taste!

10.20 grams each of Sichuan pepper and rattan pepper. The color of Sichuan pepper is reddish, and the color of rattan pepper is grassy green. Sichuan pepper fragrant hemp, rattan pepper hemp. Here, Sichuan pepper and rattan pepper can also be added according to personal taste.

11.700 grams of vegetable oil, put it in a small pot, put 15 grams of Sichuan pepper, 15 grams of rattan pepper, 2 bay leaves, 3 star anise, more than a dozen cloves, a piece of cinnamon, and slowly stir-fry for 5-8 minutes on low heat.

12.Then pour in 30 grams of dried red peppers, turn off the heat, and let the oil heat bring out the aroma and spiciness!

13.Turn off the heat and let the temperature of the oil slowly cool down, then remove all the spices from the oil and throw it away.

14.After cooling, continue to add the remaining 5 grams of Sichuan pepper and 5 rattan peppers, and simmer until fragrant.

Pickled pepper pickled cabbage fish.

Ingredients: 1000 grams of fathead fish, 200 grams of sauerkraut, 1 spoon of oyster sauce, 1 spoon of salt, 30 grams of red pickled pepper, 1 piece of ginger, 5 cloves of garlic, 1 green onion, 5 grams of pepper, 15 ml of cooking wine, 1 handful of Sichuan pepper, 100 grams of vegetable oil, appropriate amount of water.

Method:1Fresh fish, slaughter and clean, put the sliced fish into a large bowl, add a little salt, pepper, ginger, cooking wine to grasp the taste.

2.Wash and drain the pickled cabbage at home.

3.A little red pickled pepper and a little dried pepper for later use.

4.Slice the garlic and cut the green onion into sections.

5.Put an appropriate amount of vegetable oil in a saucepan.

6.Put the sauerkraut in a pan and stir-fry for 4-6 minutes to bring out the flavor.

7.Add red pickled peppers, stir-fry ginger and garlic until fragrant.

8.Add boiling water or bone broth and cook for 5 minutes.

9.Add the fish head and bones, bring to a boil over high heat, skim off the foam, cook for about 5 minutes, add the oyster sauce.

10.After adjusting to a slight heat, put the fish fillets into the pot one by one, turn on medium heat, see that the fish fillets turn white, and the soup boils, then carefully pour the soup and fish fillets into the basin together.

11.Add an appropriate amount of oil to the wok, add dried peppercorns to the warm oil, fry until crispy, and pour it on the surface of the cooked sauerkraut fish while hot.

A delicious way to make fishIngredients: 1 fish, 4 slices of ginger, 1 garlic, appropriate amount of Sichuan pepper, 4 cloves of garlic, 2 spoons of cooking wine, 1 spoon of vinegar, a little sugar, a few spicy millet, 2 spoons of bean paste, a few coriander, 1 spoon of dark soy sauce.

1. Wash the fish and cut it with a knife on both sides.

2. Fry the fish in a hot pan with cold oil.

3. If you want the fish to not stick to the pan, don't turn it, and fry it until it is almost turned to the other side.

4. Put oil in the pot and fry garlic, garlic cloves, ginger, peppercorns, millet pepper until fragrant, add bean paste and fry red oil and cooking wine to remove the smell.

5. Put water in the pot, put in the fish, add sugar, light soy sauce, dark soy sauce, boil over high heat and cook for 8 minutes, put a spoonful of vinegar on high heat to reduce the juice.

6. Put the coriander on the pot and pour the juice.

The methods and steps of making fish are as follows:Ingredients: 1 sea bass (625g), appropriate amount of steamed fish soy sauce, 1 piece of ginger, 1 handful of green onion.

1. Wash the sea bass, cut the ribs with a knife, put the fish on a plate, and spread the ginger slices on the fish.

2. Put the fish into the middle and lower layers of the steaming oven, no need to preheat, start the pure steaming function, and steam at 100 degrees for 13 minutes.

3. After the fish is steamed, remove the ginger slices, pour out the fishy water in the fish plate, and spread the green onion segments on the fish.

4. Pour the steamed fish soy sauce in a small bowl over the fish.

5. Pour the hot oil over the green onion section of the fish plate. The steamed fish is not only tender in taste, but also has no fishy smell.

200 grams of sauerkraut; 1 grass carp; 1 tablespoon cooking wine; 1 tablespoon starch; 1 slice of ginger; salt 10 grams; 10 peppercorns; 5 cloves of garlic; sugar 5 grams; oil 10 grams; 5 pickled peppers; 1 handful of bean sprouts.

Method: 1. A grass carp, fish meat, fish bones separated, pickled pepper and ginger cut, adjust the spiciness according to your taste, wash the sauerkraut and cut it into small pieces, and marinate the fish with salt, starch, egg white, and a little cooking wine.

2. Heat the pan with cold oil, put garlic pickled pepper and ginger to stir-fry until fragrant, stir-fry the sauerkraut until fragrant, after the fish head and fish bones are salted and marinated, put them in the pot and fry them until golden on both sides, sprinkle with ginger shreds, pour boiling water, boil until the soup turns white, scoop up the fish head and fish bone sauerkraut, boil the remaining soup and pour it into the marinated fish, change color and pick it up, it is not easy to cook for too long.

3. Sprinkle minced garlic, spread the chopped green onion on top of the fish, boil in hot oil until it smokes, turn off the heat and sprinkle in the dried chili pepper, and pour the pepper on top of the chopped green onion.