How to make the whole fish taste good, and the whole fish method is home cooked

Ingredients for braised fish: 1000g of fish (choose fish according to personal preference), cooking oil, stock, soy sauce, vinegar, salt, green onion, garlic.

Method: 1. Clean the fish.

2. Open a vertical knife on both sides of the fish, four or five centimeters of a knife, change the knife is easy to taste, the knife edge should not be too dense to easily let the fish disconnect and affect the appearance.

3. Heat the oil, put the fish in the pan and fry until golden brown on both sides.

4. After frying, add the stock directly without removing it, and then add the soy sauce.

5. Add a small amount of vinegar when the water temperature in the pot rises.

6. After the soup is boiled, simmer slowly for five minutes, the soup is viscous, and then it can be taken out of the pot.

7. Remove from the pot and serve on a plate, sprinkle with green onions, garlic, or coriander according to personal taste.

Sweet and sour crispy fish.

Ingredients: Fish (choose according to personal preference), cooking oil, soy sauce, cooking wine, vinegar, thirteen spices, salt, monosodium glutamate, starch, green onion, ginger, garlic.

Method: 1. Clean the fish.

2. Open a vertical knife on both sides of the fish, four or five centimeters of a knife, change the knife is easy to taste, the knife edge should not be too dense to easily let the fish disconnect and affect the appearance.

3. Put the fish into the basin, put in the green onion (shredded), ginger (crushed), salt, cooking wine, thirteen spices, evenly spread the ingredients on the fish, put it for half an hour to taste, take out the ginger and green onion shreds after cooking, and pat the starch evenly.

4. Heat the oil in the pot, when the oil is 7 hot, put the fish into the pot, fry it, take it out and set aside, after the oil is heated 8 times, put the fish into the pot again, fry it until it is crispy and put it on a plate for later use.

5. Heat the oil, chopped green onion, garlic, soy sauce, salt, cooking wine, thirteen spices, monosodium glutamate, sugar, vinegar, and sauce. After the juice boils, thicken it with starch, put it in a pot, heat it and sprinkle it on the fish.

6. Remove from the pot and serve on a plate, sprinkle with green onions, garlic, or coriander according to personal taste.

Chop the fish head with peppers. Ingredients: 1000g fat fish head, cooking oil, red millet pepper, ginger, monosodium glutamate, steamed fish soy sauce, light soy sauce.

Method: 1. Cut the fish from the middle, clean the gills, drain and put it on a plate.

2. Cut the red millet pepper into dices and spread it on the surface of the fish head.

3. Add diced ginger, salt, monosodium glutamate, steamed fish soy sauce, cooking oil and water.

4. Put the fish and the plate together in a pot and steam it over a high heat, and steam it for 10 minutes.

5. Remove from the pot and drizzle with light soy sauce.

The recipe for eating three meals with one fish is as follows:

Ingredients: 4 kg of grass carp, 100 grams of soybean sprouts, 1 piece of bean skin, 3 green onions, 2 spoons of starch, 1 spoon of oyster sauce, appropriate amount of flour, 1 piece of ginger, 30 grams of Pixian bean paste, 3 spoons of cooking wine, appropriate amount of salt, 1 spoon of sugar, 5 dried chili peppers, 30 sesame peppers, 2 spoons of light soy sauce.

1. Chop the fish broth and fry it in a pan until golden brown on both sides.

2. Mix in an appropriate amount of hot water, green onion and ginger, bring to a boil over high heat, boil until the soup is white, turn to low heat and cook for half an hour.

3. This is a fish head soup that has been boiled for three minutes, just add salt before cooking.

4. Take another pot, put in the bean skin and cook softly, add soybean sprouts and salt, and cook until it is broken.

5. Divide the fish body into three parts, and remove the large fish steak at the belly of the fish.

6. Chop the fish steak, add salt, light soy sauce, oyster sauce, cooking wine, flour and marinate for a while, and the fish will be slipped into thin slices as much as possible. After all the fish is ready, add salt, starch, cooking wine, mix well, and sprinkle a layer of oil on the surface.

7. Put the marinated fish pieces into the pot and fry them on low heat until golden brown on both sides, and you can start eating.

8. Heat oil in a pot, add dried chili peppers, sesame peppers, Pixian bean paste and stir-fry, mix in, green onion and ginger segments, and boil over high heat with an appropriate amount of hot water to keep the heat.

9. Carefully put in the fish fillet, do not stir, cook until the fish fillet changes color, spread the soybean sprouts and bean skin that have been cooked before on the bottom of the basin, gently pour in the fish fillet, and finally burn two spoons of hot oil, and pour the fish fillet while it is hot.

Braised whole fish. <>

I happened to see a health sentence, you can't eat meat more than twice a week, and fish can be many times, so every time I think of changing the method of doing: braised whole fish, boiled fish, stone pot fish, sweet and sour fish, celery roasted fish pieces, chopped pepper fish, chopped pepper fish head, hot and sour fish fillet, water tofu fish head soup and so on.

Ingredients: 1 fish.

5 green onions 15g salt.

Light soy sauce 1/2 tablespoon.

4 slices of ginger and 5 cloves of garlic.

Preparation of braised whole fish.

About 1 pound of fish, wash it with a flower knife on the back of the belly, sprinkle a little salt and marinate for 10 minutes.

Prepare ginger, shallots, garlic, millet peppers, and wash.

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Wrap the green onions and shred.

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Cut like this, don't cut into sections.

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Shred the garnish (nice to look at) or cut into sections.

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Heat with a little oil.

Heat the oil and put in the fish.

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Fry until golden brown on both sides, remove and set aside.

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Stir-fry the garnish in oil and add salt to remove and set aside.

Put the fish in a pot, pour in half a bowl of water and cook for 6-8 minutes.

Pour in the fried chili peppers and green onions, add the soy sauce, and cook for 1 minute.

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Delicious and nutritious fish came out.

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Tips: You can choose your favorite fish, and if you cook the soup, don't put the chili pepper, and eat the chili pepper according to your acceptance range.

The common name is different in various places, golden thread fish, melon three fish.

Scientific name: Nemipteridae Nemipterus

Fish: Nemipterus virgatus, commonly known as:

Silver carp, melon fish, yellow line, red.

3. Red shirts, red line fish.

The body is slightly elongated, and the body is covered with small scales. The lateral line is only one, complete, and slightly arcuate in the median. Pectoral fins with 6 7 rays.

Behind the eyes, there is a small vermilion spot above the base of the pectoral fin. The upper lobe of the caudal fin is elongated and filamentous, but the juvenile stage is not significantly extended. There is a golden-yellow longitudinal band behind the eye and above the base of the caudal peduncle.

The base of the pectoral fins is very long, and the hard spines are not very strong. dorsal fin with 10 hard spines, 9 10 soft bars; 3 anal fin hard spines, 6 8 soft stripes. Body length can reach 35 cm.

It is distributed in the western Pacific region, including Japan, South Korea, Taiwan, the East China Sea, the South China Sea, the Philippines, Indonesia, Vietnam, Thailand, Australia and other seas. Lives at a water depth of 40 220 meters. It inhabits the sea with sandy and muddy substrates, is carnivorous, and feeds on crustaceans and cephalopods.

Edible fish is quite popular, with economic value and suitable for various cooking methods.

1. Fry the fish.

Clean the fish first, you can stir it with an egg, then outline it with flour, add silk salt, and wait for about 20 minutes; Pour oil into the pot, heat until the oil makes a sound, put the fish pieces into the pot one by one and fry them on both sides; You can directly put in the sail pants water and cook it with noodles or vegetables; In addition, it can be served directly, and when it is time to eat next time, it can be put on the pot and eaten when it is boiled.

2. Braised fish.

Prepare the corresponding feeding and clean the fish, preferably carp, the fish is more delicious, draw a few lines on the fish body in advance, add fine salt, salt for about 15 minutes. Put the ingredients into the pot and stir-fry the fragrant and put it out, leave some oil in the pot, put the fish into the pot, burn the yellow on both sides, pour in the ingredients that were stir-fried before and serve it on the table.

3. Boiled fish.

You can cut the fish into pieces first, and the salt is reduced to 20 minutes; each has the corresponding ingredients and peppers, etc.; Cook in the pot.

1. Ingredients: 1 crucian carp, 2 tomatoes, 2 shallots, 1 piece of ginger.

Seasoning: salt, a pinch of pepper, a few drops of rice wine.

2.Clean the slaughtered fish: remove the fish gills and clean the fish scales, scrape off the black membrane in the fish's abdomen, pat a little salt and pepper inside and outside the fish, stuff the fish belly with green onion knots and some ginger slices, and marinate for 10 minutes; Wash the tomatoes and cut them into cubes, and chop the remaining shallots for later use;

3.Heat the frying pan with oil, add 1 slice of ginger and stir until fragrant, put the crucian carp into the pan, fry until both sides are slightly yellow and fragrant;

4.Stir-fry the tomatoes with the remaining oil from the fried fish, add enough water after the juice is fryed, add rice wine, and return the fish to the pot to cook together;

5.After boiling, turn to medium heat and continue to cook for about 15 minutes, turn off the heat when the soup is thick, add salt and a little pepper to taste, and sprinkle with chopped green onions before cooking.

Fry on both sides or good, and collect the high boiling juice over the fire.

It is necessary to add Lu Menghui cooking wine to answer and eliminate it as soon as possible.

Today's scum Kaiyu is really good to eat! Let's try it.

The fish does this super Hu pie in the old delicious pants Peihe.