Tile fish is the name of the fish or the practice

It's the name of the dish. How to make the tile fish.

Ingredients: 200 grams of middle meat, 1 egg, 15 grams of green onion and ginger, 15 grams of tomato paste, 1 gram of refined salt, 50 grams of rice vinegar, 50 grams of sugar, 30 grams of water starch, 30 grams of dry starch, 15 grams of Shao wine, 500 grams of cooked clear oil (about 100 grams).

Features: The color is red and bright, the taste is sweet and sour, crispy on the outside and tender on the inside.

Operation: 1. Remove the large bones of the middle meat slice of the fish, slice it horizontally obliquely into a centimeter-thick tile-shaped piece, knock in the egg, add Shao wine and mix well, and then add dry starch to mix into a thick paste sticking to the fish fillet.

2. Put the wok on the fire, cook the clear oil, and when it is hot, put the fish fillets sticking to the egg powder paste into the hot oil one by one, and remove them when they are fried until they are dark yellow; When the oil temperature rises, return the fish fillets to the pan and fry until golden brown and crispy, pour out and drain the oil; Leave 50 grams of oil in the pot, fry the green onion and ginger until fragrant, then fry the red oil in the tomato sauce, add water (about 100 grams), salt, sugar, rice vinegar and boil, immediately push the water starch away, add 25 grams of hot oil and push it evenly, return the fish fillets to the pot and roll the marinade, put it on the plate.

Key to operation: The fish fillet paste should be thick, must be fried until hard and crispy, and the sweet and sour marinade should be more.

The home-cooked practice of tile fish:Ingredients: 1 grass carp, 1 parsley, 1 garlic sprout.

Excipients: appropriate amount of shredded ginger, 2 tablespoons of bean paste, 2 tablespoons of cooking wine, 2 tablespoons of vinegar, appropriate amount of white pepper, half a tablespoon of salt, appropriate amount of garlic foam.

Steps: 1. Cut a grass carp into pieces, wash and control the water and set aside.

2. Garlic sprouts and parsley and a strip, cut into small pieces.

3. Cut the ginger into strips and mince the garlic.

4. Heat oil in a pot, add the fish pieces in turn over medium heat, back side down, and fry until golden brown.

5. Fry until golden brown, turn over and add ginger and garlic bean paste, and fry for 30 seconds.

6. Pour in water and pass the fish pieces, bring to a boil, add vinegar, pepper and salt until cooked.

7. After cooking, remove the fish pieces and put them on a plate, and put the garlic sprouts and parsley in the remaining soup after boiling.

8. Finally, pour the cooked soup over the fish pieces.

The preparation of braised tile fish is as follows:Prepare a grass carp, remove the internal organs, rinse with water, remove the head and tail, and slice down the fish's backbone, and then slice the other side.

Cut into pieces along the seam of the fishbone, and bend a piece by hand to form a tile, which is commonly known as a tile.

Wash the pieces of fish and put them in a bowl for later use.

Prepare the seasoning, beat the eggs into egg liquid, cut the shiitake mushrooms into slices, and cut the red and green peppers into diamonds.

Prepare the cooking wine, sugar, pepper and salted fish.

Wrap the marinated fish in cornstarch and place it on a plate for later use.

Put the fish in the pan and fry it, then simmer for 20 minutes and remove from the pan.

Ingredients: grass carp, green onion, ginger, garlic sprouts, Pixian bean paste, soy sauce, stove salt, chicken essence, cooking wine, pepper, starch, dried chili, Sichuan pepper.

Steps: 1. Wash a grass carp, boil the fish head into soup, cut the fish body into large pieces along the bone slices, add salt, chicken essence, cooking wine, green onions, ginger and marinate for half an hour, pick off the green onion and ginger, add more starch and grasp evenly;

2. Heat the oil in the pot, fry the fish bones and fish pieces until they turn yellow, remove and re-oil until golden brown;

3. Leave the bottom oil in the pot, fry the Pixian bean paste over low heat to get out the red oil, add the dried chili, pepper, ginger and green onion to fry the fragrance, mix in the boiled fish soup, add salt, pepper and soy sauce;

4. Put in the fried fish pieces, cook them over medium heat, and when the soup is almost dry, put in Li Bian.

The practice of tile fish and chips, how to make tile fish delicious, and the homely practice of tile fish.

Ingredients. Grass carp 300 grams.

Ginger 3 grams. Shallots 5 grams.

Pickled pepper 3 grams.

Cooking wine 10 grams.

10 grams of starch.

Kimchi 5 grams.

Garlic 5 grams.

Method steps.

Add the eggs to the starch, add cooking wine, salt and evenly form a whole egg thick powder (no need to add water), process the grass carp into fillets, wash and pour into the thick starch and evenly.

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Prepare pickled chili, ginger and garlic, and chop kimchi for later use.

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Bring the oil to smoke and fry the fish pieces in the pan with chopsticks until golden brown and remove them.

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After frying, cut the tofu into cubes and fry it in the leftover starch of the fried fish until golden brown and remove it for later use.

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Put the chopped pickled chili, ginger and garlic, and kimchi into the fried fish oil, stir-fry until fragrant, and then add the watercress.

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Put the fried fish and tofu together and cook for about 10 minutes, add celery leaves before the pan, and remove them.

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end precautions.

The concentration of the starch must be sufficient.

The taste may increase or decrease depending on the situation.

Steps: 1. A grass carp of about two and a half catties, remove the head, cut the fish into large pieces (note that it must be fresh live fish, it is best to kill it freshly, so that the fish will be super tender and super sweet), one green and one red pepper is cut into large dices, ginger is sliced, garlic is cut into small dices, dried peppers are cut, and shallots are minced.

2. Pour an appropriate amount of oil into the frying pan, when the oil temperature is 80% hot, turn to medium heat, put the fish into the pan one by one, fry one side to brown, carefully turn over, and then fry the other side, until both sides are golden brown, and it is fried.

3. Carefully sandwich the fish into the wok one by one, if your wok is not sticky, this step will be saved, and you can fry the fish directly in the wok.

4. After the fish pieces are sandwiched out, heat the remaining oil in the frying pan, add ginger and garlic, dried chili peppers, green and red peppers, and stir-fry until fragrant.

5. Then add 1 tablespoon of bean paste, 1 tablespoon of chili paste, 2 tablespoons of vinegar, 2 tablespoons of salt, and mix well.

6. Pour the ingredients in the frying pan into the fish in the wok, add an appropriate amount of water, shake the pot, cover the pot and simmer over medium heat for about 10 minutes; When the water is almost dry, add chicken essence, 1 teaspoon of sugar, and an appropriate amount of wet starch to thicken, you can start the pot and put it on the plate, pay attention to the mountain blind do not shovel the fish in the pot casually, because the fresh fish meat is easy to disperse, if you want to take shape, one is to fry in place, the other is not to shovel casually, and finally sprinkle with chopped green onions and you can serve it.

A filial piety brother sails dusty shirts, super delicious home-cooked tiles, fish, and hail.

Ingredients: 500g herring.

Excipients: fungus (water hair) 25 grams starch (broad beans) 20 grams.

Seasoning: vinegar 25 grams rice wine 5 grams salt 2 grams sugar 5 grams soy sauce 30 grams shallots 25 grams monosodium glutamate 25 grams ginger 40 grams of lard (refined) each appropriate amount.

Preparation of braised tile fish:

1.The herring is slaughtered and cleaned, the middle section of the fish meat is washed, the skin surface is cut into an oblique pattern of about 10 knives, and a little refined salt is smeared on both sides, and the rice wine is pickled;

2.Wash the green onion and ginger, cut the green onion into sections, and mince the ginger;

3.Wash the black fungus and set aside;

4.Put the wok on a hot fire, pour in the cooked lard and cook until it is 70% hot, add the fish pieces and fry for 3 minutes, and when it is golden brown, remove and drain the oil;

5.Transfer the remaining oil to medium heat, add minced ginger, add 250ml of pork broth, black fungus, soy sauce, vinegar, sugar, fish pieces and cook for 5 minutes;

6.When the soup is thick, add monosodium glutamate, thicken with wet starch, sprinkle with green onions, and put on a plate.

1. Prepare ingredients: carp, tofu, coriander, bean paste, eggs, corn starch, five-spice powder, wolfberry, celery and green onion, ginger, garlic, salt, sugar, chicken essence, sesame oil, red oil;

2. Wash the carp first, remove the head and tail, chop the carp meat into tiles, then cut half of the tofu into dices, and cut half into slices for later use;

3. Boil the water in the stew pot for the first time, add the onions, ginger and garlic and other seasonings, then put the fish head and tail into the pot, and simmer the finch for 20 minutes over medium heat;

4. Heat the oil in the pot, season the tile fish with sauce, and when the oil temperature is 70% hot, put the tile fish with good sauce into the oil pan and fry it until golden brown and take it out;

5. Put the fried tile fish into the bowl, and then put the cut tofu slices into the bowl;

6. Put a little oil in the pot.

Or sea fish, we are a small coastal town here, let's talk about the sea fish, we are rich in mackerel here, mackerel meat fat and less thorns, popular with everyone, there are fried mackerel, stewed mackerel, boiled mackerel, smoked mackerel ......There are many ways to eat, today I will share with you a home-cooked roasted mackerel, welcome friends who like it to try it. Leave the bottom oil in the pot, put a little fat pork slices (or grains) into the heat and stir-fry the fat, turn to high heat, add the green onions, ginger and garlic to burst the fragrance, put in the fried fish pieces, cook in the cooking wine, add an appropriate amount of water, light soy sauce, dark soy sauce, vinegar, salt, sugar, pepper, and cook for 20 minutes, remove the green onions, ginger and garlic, and thicken the soup to get out of the pot.

Wash the grass carp that <> bought. Chop off the head and tail with a knife, kick off the middle spine first, and chop it into small pieces. I cut the fish into strips.

Rinse with clean water for 10 minutes and remove the control water. Add an appropriate amount of salt, chicken essence, pepper and cooking wine to marinate for about 15 minutes. Wash the grass carp and cut it into pieces (this step can be handed over to the master who sells the fish to help you deal with it), then put the fish into a bowl, add shredded ginger, marinate in cooking wine to remove the fishy smell, beat the eggs into the bowl, and pour an appropriate amount of cornstarch into a bowl, and handle the other materials!

Put the fish pieces in a bowl, add cooking wine, pepper, a little thirteen spices and salt, plus two slices of ginger and marinate for more than half an hour. Add the fish pieces, stir-fry, and stir-fry a few more times to make the fish more flavorful. Don't fry too much, the fish will break.

Add water and boil for a while, when the fish pieces are cooked and the soup is almost collected, those who eat spicy can add small chili seeds or red pepper shreds. Stir-fry, add an appropriate amount of refined salt, a little dark soy sauce, and put some light soy sauce if you don't like dark color. Remove from the pan and sprinkle with some chopped green onions.

Because the hairtail is sweet in taste, slightly warm, and can tonify the spleen and invigorate qi, if the lactating mother eats 75 100 grams of hairtail fish every day, it is very conducive to the secretion of floating juice, and also effectively regulates the symptoms of postpartum body weakness. Ginger foam, garlic foam, millet spicy, stir-fry until fragrant, add an appropriate amount of water to boil over high heat, add salt, chicken essence, monosodium glutamate, soy sauce to taste. Add the fried fish pieces and simmer over low heat to taste.

Collect the juice when the soup is almost dry. Slowly reduce the juice until it all sticks to the top of the fish and it is ready to go.

1. Cut the fish into tiles, marinate for half an hour, pour oil into the pot, fry the fish pieces until golden brown on both sides, leave a little oil, put in bean paste, green onions, ginger and garlic, dried chili peppers, sauté peppercorns, pour in the fish pieces, add light soy sauce, dark soy sauce, add water, boil for 10 minutes, and reduce the juice over high heat.

The fish is cut into the shape of tiles from the back knife, put in salt, sugar, monosodium glutamate, cooking wine, ginger slices, green onion segments to marinate, and then dip the powder on both sides and fry it in seventy percent oil until golden brown and set aside to take it out.