How to make baby fish taste better?

Brother, the baby fish should be a second-class aquatic protection animal, you are really not afraid of discussing how to eat here. Please make sure that the baby fish you are talking about is an amphibian whose scientific name is giant salamander.

The baby fish is a national protected animal, and it cannot be eaten!

Farmed... My family is raised, you can eat whatever you want.

How do you make baby fish delicious?

Those that have been cultivated in captivity for three generations can be eaten. How to eat, please go to check the diary, thank you!

In the case of this kind of thing, I think as long as we choose the appropriate seasoning according to our personal taste, it is very delicious.

You can make boiled fish, which is also very delicious, and it is more nutritious, and it can also be steamed.

How do you make baby fish delicious? I think the baby fish should be braised to be more delicious, because I haven't eaten baby fish. So I feel like it's braised and delicious.

The baby fish has to be braised to be delicious.

The sauerkraut boiled baby fish is particularly delicious.

First of all, the ingredients are a baby fish, cooked lard, cooking wine, white sugar, starch, ginger, onions, garlic, seasonings, salt, soy sauce, monosodium glutamate, baby fish meat is fresh and tender, especially the layer of skin, it tastes like a soft-shelled turtle shell, the layer of collagen is more rich, well, let's see how to do it next, first of all, knock the baby fish unconscious, don't bleed, why not bleed because it can retain its umami, and throw the fish into it by boiling water in another pot, because there is a layer of mucus outside the baby fish, fix the mucus with boiling water and scrape it off with a knife. After scraping off, remove the internal organs, and chop the fish into pieces of consistent size.

After the oil temperature is five or six percent, the fish pieces are fried, and the fish is fried until golden brown, and then the oil is drained, and then the appropriate amount of lard is added to the pot, and the green onions, ginger and garlic are fried until fragrant, and the fish pieces are stir-fried a few times, add cooking wine, soy sauce, salt, sugar, and an appropriate amount of water, be sure to overflow the fish, the water is just right, if there is too much water, it will take a long time to burn, if you want to do a good job of this dish, you need to cook it for a longer time of about 30 minutes, so that the taste is very smooth and tender. Then turn to low heat, which is a stage that most cooking dishes have.

Teach you a method of cordyceps steamed baby fish, this dish is very suitable for winter consumption, first of all, the material baby fish is a piece, how to slaughter the above has been mentioned, then it is best to make this dish with the meat on the back of the baby fish, the fish slices into pieces can not be too thin and moderate, in the auxiliary materials need four or five red dates, four or five insect flowers, ten wolfberries, an appropriate amount of broth, other seasonings, the basic flavor and an appropriate amount of ginger and garlic, the materials are ready to start making, first marinate the meat slices of the baby fish into the flavor, This is very important, if the marinade can not taste, the steamed baby fish taste will be light, marinating needs to put in the appropriate amount of ginger, garlic, green onions, salt, chicken essence, marinate for five minutes, after pickling, remember to pick out the green onions, ginger and garlic.

After picking, find a Gu to put the fish in layers, put a little cordyceps and wolfberry in each layer, why put it like this, in order to make each piece of fish better absorb the role of ingredients, so that each piece is very nutritious to eat, after putting it down, add the broth to drown the fish meat in the red dates, cover the lid, put it in the steamer and steam it for more than 20 minutes, you can get out of the pot, pay attention to a little bit to do this dish baby fish is best to use fresh freshly killed, and the meat will be tender and smooth.

1. There are also ways to slaughter baby fish, and there are also ways to put the fish on the board and nail it with a long nail, and then cut the abdomen with a knife; Or cut the throat of the fish and open the abdomen. These three killing methods, scalding is the best, because scalding does not bleed, the taste of the finished dish is more delicious than dissecting and slaughtering.

2. When I got it to the kitchen, the earthen stove used to burn very fragrant. After slaughtering, according to the size of the fish, the saliva should be scalded with boiling water, and the skin of the fish should be torn off vigorously, and the skin is a valuable medicinal material, which can be used for other purposes.

3. The owner chops the fish, slices part of the meat, and slices it like sauerkraut fish and puts it in another bowl and waits.

4. Put the chopped fish and pork barrel bones into a pressure cooker, add cooking wine, ginger and chili. Simmer for fifteen minutes after steaming.

5. After the pressure cooker cools, put the fish and pork barrel bones into the earthen stove and stir-fry, then boil a pot of boiling water.

6. Pour boiling water into the fish, the color of the soup is very obvious. Add salt to taste.

7. In the last step, slowly slide the earliest slice of fish into the pot, cover the pot and boil for five minutes. Simmer for five minutes and remove from pan. The meat does not have a fishy smell at all and is very nutritious.

Answer: Chop the killed fish into pieces and mix them with eight kinds of ingredients, including ham, chicken slices, golden hooks, magnolia slices, shiitake mushrooms, bamboo tea, garlic, and rays"Eight Treasures"After stir-frying in a human oil pot, put together the hand in the porcelain plate, add the broth to the basket pot and steam it thoroughly, remove the pepper noodles and pour sesame oil on the cage, that is, the famous treasure doll fish.

The baby fish is made fresh and tender as follows:

In the eyes of the chef, it is on the same level as the white body fish with less fat, which is considered a "lean thing", and it should be paired with ingredients with plenty of fat, such as the thick fin soup when boiling baby fish.

When braised in red, it should be served with plump bearded chicken or braised pork. In order to enhance the flavor of the fish, the chef will also use a variety of fragrant and fresh ingredients to match it, such as old lotus leaves, king oyster mushrooms, American ginseng, etc. Vegetables that tend to come out of the water, such as loofah, are not suitable for baby fish as they can make the fillet lose its crispness.

When cooking baby fish, the most important part of the chef is the heat, and the meat will become rough after a long cooking time. Therefore, when the fish fillet is boiled in hot soup, turn off the heat as soon as the soup boils, put the fish fillet in and boil, and see that the meat slice shrinks and the meat lines are slightly convex, and immediately use chopsticks to hold it in the mouth, which is extremely smooth.

Preparation:

Put the thawed giant salamander into 90 water and blanch it slightly, scrape and wash the mucus and chop it into pieces, drain it with boiling water, add 1 gram of salt, 10 grams of cooking wine, 5 grams of soy sauce, mix well, fry it until golden brown and remove it. Wash the scallops, remove the old tendons, put them in a bowl, add boiling water, 5 grams of cooking wine, take out the steamed crisp on the basket, and neatly put it in the middle of the steaming bowl. Put half of the mushrooms on one side and cut the willow leaves on the other half.

Press down the skin of the giant salamander on it, put green onions, ginger, garlic, and sand kernels on it, add 200 grams of chicken broth, 2 grams of salt, 10 grams of soy sauce, and pepper noodles. Cook the rape and scallop soup and surround the fish. Boil 200 grams of chicken broth with the original soup in the pot, add monosodium glutamate, green onion and oil, thicken with wet starch, pour in chicken fat, and pour it on the fish.

First of all, boil water and throw the fish in, because there is a layer of mucus on the outside of the baby fish, fix the mucus with boiling water and scrape it off with a knife, scrape it off, remove the internal organs, and then chop the fish into pieces of the same size.

After the oil temperature is five or six percent, the fish pieces are fried, and the fish is fried until golden brown, and then the oil is drained, and then the appropriate amount of lard is added to the pot, and the green onions, ginger and garlic are fried until fragrant, and the fish pieces are stir-fried a few times, add cooking wine, soy sauce, salt, sugar, and an appropriate amount of water, be sure to overflow the fish, the water is just right, if there is too much water, it will take a long time to burn, if you want to do a good job of this dish, you need to cook it for a longer time of about 30 minutes, so that the taste is very smooth and tender. Then turn to low heat, which is a stage that most cooking dishes have.

Then wait for the fish to be cooked and then turn on the high heat, add a little sugar in the appropriate amount of flavor, add a little sugar in the appropriate amount of water starch, add some cooking oil and stir-fry twice before going out of the pot, you can make soup steps are about the same fried fish into fried fish pieces, the auxiliary materials are ham and mushrooms, fried chives, ginger and garlic add fish pieces and stir-fry twice, add an appropriate amount of water, put in the cut accessories and simmer until the fish is ripe, you can get out of the pot, the delicious and nutritious stewed baby fish is ready, and those who like to drink soup can do it.

Stir-fried, steamed, grilled, but I think it's very Xing.

Chop the baby fish, add condiments, vegetables, red pepper, sour bamboo shoots, bean sprouts, etc., and then drizzle with hot oil.

Ingredients: 1 baby fish, 1 white radish, 1 celery, 200g black fungus, 2 red peppers, 200g sour bamboo shoots, 200g bean sprouts, 1 package of spicy trembling spice packet, 3 teaspoons monosodium glutamate, 1 teaspoon salt, 5 garlic, a little white sesame seeds, 15 dried chili peppers, 1 spoon of peppercorns, 4 spoons of starch, 1 ginger, 1 teaspoon of chicken essence.

1. Prepare the condiments.

2. Wash the vegetables.

3. Cut the baby fish into pieces.

4. Put the baby fish pieces into the pot and cook for half an hour.

5. Cook the vegetables at the bottom.

6. Cook the baby fish pieces and put them on top of the vegetables.

7. Pour the soup in, pour hot oil on it, and boil the baby fish pieces.

Notes:The pieces of baby fish are thick, so you need to put them in a pot and cook them for at least half an hour. Finally, drizzle with hot oil for better results.