How to eat white scaled fish, how to make fresh white scaled fish

You can make pan-fried white-scaled fish, and here's how to do it.

Ingredients: oil, white-scaled fish, lettuce.

1. First of all, deal with the white-scaled fish, remove the internal organs, fish head, and fish tail, clean and set aside.

2. Then we use a knife to cut the white-scaled fish into pieces, soak it again, drain and set aside.

3. Then pour an appropriate amount of oil into the pan and fry the fish pieces slowly as shown in the picture below.

4, and then we use chopsticks to flip it, both sides and sides should be fried, as shown in the picture below.

5. Fry thoroughly over low heat, and fry the fish pieces until the first color is fully cooked, as shown in the figure below.

6. Finally, put the lettuce on the plate, put the fish pieces on the plate and serve, the picture below is the prepared pan-fried white-scaled fish.

The preparation of the white-scaled fish is as follows:

Ingredients: 750 grams of marinated white-scaled fish; Excipients: pork belly, eggs, peanut oil, radish, rice vinegar, cooking wine, green onion, ginger.

Method: 1. Remove the internal organs and gills of the white-scaled fish, wash and change the knife and put it on the plate.

2. Drip cooking wine on the white-scaled fish, add green onions, ginger slices, star anise, radish strips and fatty meat, pour the stirred eggs into the plate, so that the eggs will wrap the fish, and steam them in the basket.

Tips: White-scaled fish is very salty, and the steamed fish and soup are salty and fragrant, so you don't need to put salt. Put some liquor when steaming the fish for a better flavor.

Important: White-scaled fish must keep the scales and never remove the scales.

There are also white-scaled fish that are fried first, and then steamed with eggs after frying, and the taste is also very good. If you put some cabbage when steaming the white-scaled fish, the taste will be better.

Whitescale fish is known as the freshest fish in the sea, with a protein content of up to 21%. And the subsquamous fat layer is thick, containing a large amount of unsaturated fatty acids, calcium, phosphorus, iron, zinc, iodine, selenium and other inorganic salts content above, and the nutritional value is very high.

White-scaled fish fried egg: This is a unique way of eating it by the Yishui people. First, wash the salted white-scaled fish with warm water and dry it; Then put an appropriate amount of soybean oil in the pot, put the white scale fish to fry after the oil is hot, pour the stirred eggs into the pot, make the eggs wrap the fish, fry them over low heat, see that the eggs and the fish have become one, put them out of the pot, and the dish is done.

Remember.

The nutritional value of white-scaled fish is very high, and its protein and fat content can be considered very high in fish. It is delicious, the meat is tender, and it is known as the freshest fish in the sea. It can be fried, fried, boiled in soup, and braised like other fish.

Here are two ways to make white-scaled fish:

Method 1: (1) Remove the scales, gills and internal organs of the white-scaled fish, clean them, blanch them with boiling water, and then change the water in the fish tank and add cooking wine, salt, and ginger slices.

(2) Put in the grass carp after the water is boiled, and when it is half-cooked, scoop it up and drain it, and keep the original juice for reserve.

(3) Place the pot on the stove, put in the cooking oil to boil, add pepper and green onion slices, fry it into an aroma, pick out the pepper and ginger slices, add shredded green onion to the pot, add rice wine, put appropriate cold water into the grass carp, use the fire to collect the thick juice, add chicken essence, and start the pot.

Method 2: (1) Put the white-scaled fish in a braised fresh soup on a plate, sprinkle with cooking wine, shredded green onion and ginger, lard and soy sauce.

2) Put the marinated white-scaled fish in a marinated fresh soup into the steamer and steam it for 25 minutes, sprinkle the fish with minced chives, and pour it with hot oil. The white-scaled fish marinated in the fresh soup is ready.

1. Steamed white-scaled fish.

Material. Ingredients: White-scaled fish.

Ingredients: Fatty meat.

Seasoning: salt, monosodium glutamate, sugar, cooking wine, star anise, ginger, sesame oil, soup.

Method. 1 Remove the internal organs and gills of the white-scaled fish, wash and change the knife.

2 Blanch the fish in boiling water.

3 Add salt, monosodium glutamate, cooking wine, ginger, star anise and fatty meat, and steam in a basket.

4 Pour out the excess soup, remove the fat, ginger and star anise, season the soup, and pour it over the fish.

2. Simmered white-scaled fish with green onions.

Ingredients: White-scaled fish.

Ingredients Green onions, winter bamboo shoots, lean meat, shiitake mushrooms.

Seasoning Salt, soy sauce, monosodium glutamate, sugar, cooking wine, starch, scallion oil, peanut oil, green onion, ginger.

Method. 1 Remove the internal organs and gills of the white-scaled fish, wash and change the knife.

2 Fry it in six or seven percent hot oil.

3 Stir-fry the ingredients in scallion oil, add the soup, season and put the fish.

4 Simmer over medium heat, thicken with wet starch and drizzle with scallion oil.

Ingredients: White-scaled fish.

Ingredients: green onions, winter bamboo shoots, lean meat, shiitake mushroom seasoning, salt, soy sauce, monosodium glutamate, sugar, cooking wine, starch, scallion oil, peanut oil, green onion, ginger.

Method. 1 Remove the internal organs and gills of the white-scaled fish, wash and change the knife.

2 Fry it in six or seven percent hot oil.

3 Stir-fry the ingredients in scallion oil, add the soup, season and put the fish.

4 Simmer over medium heat, thicken with wet starch and drizzle with scallion oil.

White-scaled fish 750g

Green onions 20g

Ginger 10g salt 3g

Vegetable oil 10g

MSG 1g, cooking wine 15g

Sichuan pepper 2g cooking wine, appropriate amount.

Disembowel the crucian carp, remove the scales, gills, and internal organs, wash it, cut the knife on both sides, blanch it with boiling water, and then change the water and add cooking wine, refined salt, and ginger slices;

After the water is boiled, put in the crucian carp, and when it is half-cooked, remove it and control the dry, and keep the original juice for later use;

Put the pot on the hot fire, put in vegetable oil to heat, add peppercorns, green onion slices, fry the fragrance, pick off the peppercorns, ginger slices do not use, add shredded green onions and stir-fry, add cooking wine, an appropriate amount of water into the crucian carp, use high heat to collect the thick soup, add monosodium glutamate, and get out of the pot.

<>1 Remove the internal organs and gills of the salted white-scaled fish, wash it slightly with warm water, and put it on a plate to dry;

2. Put an appropriate amount of soybean oil into the pot and heat the oil over medium heat;

3. After the oil is hot, put the white scale fish in the pan and fry for about 5 minutes;

4. Pour the stirred eggs into the pot, wrap the eggs around the fish, change the medium heat to low heat and fry them, and after the eggs and fish become one, put them on the plate and serve.

White-scaled fish method:

Method: (1) Treat the white-scaled fish, remove the scales, gills, and internal organs, clean it, cut the oblique knife on both sides, blanch it with boiling water, and then change the water in the fish tank and add cooking wine, salt, and ginger slices.

2) After the water is boiled, put in the white-scaled fish, and when it is boiled until it is half-cooked, it is scooped up and drained, and the original juice is reserved.

3) Place the pot on the stove, put it in cooking oil to boil, add pepper and green onion slices, fry it into a fragrant aroma, pick out the pepper and ginger slices, add shredded green onions and stir the pot, add rice wine, appropriate cold water and put it on high heat to collect the thick juice, add chicken essence, and start the pot.

Nutritional value: White-scaled fish is called the fresher fish in the sea, with a protein content of 21%. And the fat layer of the human body under the scales is thick, containing a lot of unsaturated fats, calcium, phosphorus, iron, zinc, iodine, selenium and other carbonate components are above, and the nutritional content is very high.

The protein and body fat of white-scaled fish are considered to be very high in freshwater fish, and its taste is the most delicious in saltwater fish, and the meat texture is delicate and fatty. The recipe of white-scaled fish is actually the same as that of other freshwater fish, that is, boiled soup, stewed, and simmered with green onions, but if it is delicious, you can put more seasonings, such as bamboo shoots, oyster mushrooms, lean pork, onions and garlic, rice wine, and tapioca starch, but there is no doubt that the flavor will be lost.

1. Ingredients: white scale fish, fatty meat, star anise seasoning, ginger, sesame oil, soup.

2. Remove the internal organs and gills of the white-scaled fish, wash and change the knife.

3. Blanch the fish thoroughly with boiling water.

4. Add salt, monosodium glutamate, cooking wine, ginger, star anise and fatty meat, and steam it in the basket.

5. Pour out the excess soup, pick out the fat, ginger and star anise, season the soup with Duan Heng, and pour it on the fish.