How to make a black carp, how to make a black fish

The black fish is actually the black carp, also known as the black fish, the black stone perch, the small grouper, is a marine fish, the scorpion family, and the meat is more tender.

Whereas, the black fish belongs to the freshwater fish family Snakehead family and has coarser flesh.

1. Black fish shredded crepes.

Operation: 1Peel and boneless the black fish and cut into shreds, and shred the carrots, celery and ginger.

2.Starch the shredded fish and stir in shredded carrots, ginger and celery to make the filling.

3.Wrap the filling in the spring roll wrapper and make it a pancake 6 cm long and 4 cm wide, and fry it in hot oil until golden brown.

2. Jade belt black fish roll.

Operation: 1After the black fish is slaughtered, the fish meat is cleaned, cut into pieces, and then sliced into slices, smeared with refined salt to taste, and patted with dry starch; Wash the green onion and cut into sections;

2.Mix the egg white, water and an appropriate amount of starch into a paste, cut the ham, chicken breast, mushrooms, magnolia slices and ginger into thin strips, roll them neatly in the fish fillet, and then smear the egg white paste on the outside to make a fish roll;

3.Tie the green onion leaves in the middle of the fish rolls, put them on a plate, steam them for 5 minutes, and then take them out.

4.Put the wok on high heat, add the broth, put in the juice of the steamed fish rolls, put in the green onions, add salt and monosodium glutamate, thicken them with wet starch, pour them on the fish rolls, sprinkle with white pepper, and drizzle with sesame oil.

Precautions: It is not easy to steam the fish for too long, otherwise the fish will get old. Be sure to tie the fish rolls tightly when tying them with green onion leaves, otherwise the fish rolls will easily fall apart.

3. Braised black fish in soup.

Operation: 1. Add bay leaves, dried chilies, green onions, ginger, and a little sesame oil to the boil with braised soup.

2. Change the black fish to a knife, remove it from boiling water, and put it in the braised soup for about 10 minutes.

3. Put the black fish on a plate, add a little original sauce to the soup, and sprinkle the fish with red pepper foam and coriander foam.

4. Frankincense black fish soup.

Frankincense black fish soup].

Frankincense black fish soup].

Taste: Fresh soup and fish, rich in nutrition.

Main ingredients: 1 black fish about 500 grams, 2 chives, 1 small piece of ginger.

Seasoning: 30g cooking oil, 1 2 tbsp cooking wine, 1 tsp pepper, 2 tsp refined salt, 1 2 tsp sugar.

Production method: 1. Remove the scales, gills and internal organs of the black fish. Wash and cut sections; Wash and cut the chives and slice the ginger;

2. Put oil in the pot, heat it, add the black fish segment and fry it slightly, then add an appropriate amount of water and cooking wine, refined salt, sugar, chives and ginger slices, cook until the black fish meat is cooked and rotten, pick out the green onion segment and ginger slices, add pepper, and burn for a while.

It is called playing the side stove, the winter is cold, eating around the hearth, Guangdong is commonly known as "playing the side furnace", "playing the side stove", it is one of the arts of Guangdong people to eat, there are similar hot pot dishes in other provinces, but "playing the side stove" is different from the general so-called "hot pot". Hot pot is eaten while sitting down, while "playing the side stove" is eaten standing up; The hot pot is made of metal utensils, charcoal is burned in the middle, the "side stove" is made of tiles, and the chopsticks of the "side stove" are also made of bamboo, and they are particularly long, about twice as long as ordinary chopsticks, making it easy to stand and eat. It's a bit of fun. Reference:

<>1. Prepare ingredients: 2500g of black grass carp, perilla, coriander, ginger.

2. Wash the black grass carp from the black dirt in the belly of the fish, drain the water, rub a little salt in the belly of the fish, put a few slices of ginger in the plate and then put the fish on the plate, put water in the pot and boil it and put it in the pot to steam.

3. After the water boils, steam for 15 minutes, pick up and pour out the water on the plate, and spread perilla, coriander, green onion and ginger shreds on the fish.

4. Boil the flowers and pour the raw oil on the top to make it, and then pour it with soy sauce, which is so fragrant and smooth.

5. The black grass carp with all the color and flavor is good.

Black fish can be made into black fish tofu soup as follows:Ingredients: black fish, tofu, green onion, ginger, water.

Tools: kitchen knives, cutting boards, pots, spatula, soup bowls.

1. Wash the black fish and cut it into sections for later use.

2. Heat the pan with cold oil and fry the black fish segment to defeat the yellow.

3. Fry and stir-fry with green onion and ginger.

4. Add cooking wine, add boiling water, remember that it must be boiling water, so that the soup will be white.

5. Add tofu and simmer for about 15 minutes, seasoning, adding salt and pepper.

6. The finished product, the soup is white and thick, and the black fish tofu soup with salty and umami flavor is good.

Delicious fish fillet porridge.

Features: Thick and glutinous, slippery, unique flavor, delicious and delicious.

Ingredients: 250 grams of rice porridge; 200 grams of black fish fillet; 5 grams of shredded ginger; salt, monosodium glutamate, a pinch of pepper; a pinch of chopped green onion; A pinch of sesame oil.

Preparation: Put the porridge in a pot and boil, add condiments and mix well, then put the fish fillets in and stir well, remove from the pot when ripe, and put them in a bowl. Sprinkle a little chopped green onion, shredded ginger, and drizzle with a little sesame oil.

Chrysanthemum fish. Ingredients: Blackfish (600g).

Excipients: starch (broad bean) (80 g).

Seasoning: salt (3 grams) tomato paste (25 grams) vinegar (5 grams) sugar (10 grams) pepper (2 grams) peanut oil (80 grams) rice wine (7 grams) shallots (5 grams) lard (refined) (40 grams) ginger (5 grams).

1.Slaughter and cure the fish, take the meat with the skin slices, cut it into 12 cylindrical sections with a diameter of 5 cm, cut the surface into a filamentous cross pattern, and hold it in the bowl;

2.Marinate the fish with rice wine, refined salt and pepper, and then shake it with starch;

3.Cook the peanut oil in the pot until it is 60% hot, put the floured fish segment in a colander, fry it in oil until golden brown and chrysanthemum-shaped, drain the oil and put it on a plate;

4.Leave oil in the wok and put it on the fire, boil 200 ml of green onion, ginger, rice wine, pork rib soup, salt, sugar, vinegar and tomato paste, dilute and thicken with starch, pour in cooked lard, and pour it on the chrysanthemum fish.

Craft tips. 1.The cross pattern is cut with a straight knife until the fish meat is 4 5 deep, and then the horizontal knife is cut 4 5 deep to form a cross shape, and the chrysanthemum shape is shown after heating. After pickling, when used for starch mixing, the knife should be light and steady, so as not to break the pattern;

2.When frying in the pan, the prepared chrysanthemum fish should be shaped in a spoon first;

3.Because there has been a frying process, 1000 grams of peanut oil need to be prepared;

4.Because of the process of shaking the fish with starch, 500 grams of starch need to be prepared.

1.Make fish broth.

Fish head, fish bones, fish tail, more than a dozen slices of ginger (thin), 3cm4 green onions, 20ml of rice wine, 1 2 teaspoons of salt.

Fillet part. 400g of mullet fillet (net meat), 15ml of egg white, 1 tablespoon of dry starch, 1 tablespoon of rice wine, 4g of salt, appropriate amount of sesame oil.

Ingredients part. Shredded green onion 5cm, green onion segment, more than 30 peppercorns, 3 cloves of garlic (chopped), 1 clove of garlic (sliced), 2 spicy millet, 2 long peppers, sesame oil, rapeseed oil, green pepper oil.

Add rapeseed oil to the pot, stir-fry the ginger slices of chives over low heat, put in the fish head, fish bones and fish tail, stir-fry, add 500ml of water, add 20ml of rice wine, and bring to a boil over high heat. Skim off the foam and cook on high heat for 15 minutes.

2.Fresh pepper black fish fillet.

1. Starch the fish fillets first. Here's the trick to making the fish fillet tender. Add dry starch, salt, egg whites, rice wine, and gently grasp it with your hands until all the liquid feels like it has been sucked into the fish fillet, and finally a little sesame oil can be grasped well.

Tips: Adding a little oil is the secret to making the fish fillet tender, not only for fish, but also for marinating other meats such as beef and pork, which will make the meat more tender!

2. Cut the pepper and millet spicy into small circles, and remove the spicy millet seeds as much as possible. I recommend to you a shredded green onion artifact, you can search for it on a treasure.

3. The fish soup can be filtered again. The broth is about 300ml, add 1 2 teaspoons of salt. Bring to a boil, add the fish fillets, turn off the heat after one minute, and simmer for another half minute. My fillet is thicker, if your fillet is thin, you need to shorten the time appropriately.

4. Then we take out the fish fillets and put them on a plate, put half of the shredded green onion on the bottom, put the fish fillet, then put the other half of the shredded green onion, sprinkle with millet spicy, sharp pepper rings, and chopped garlic.

5. 10ml of sesame oil and rapeseed oil, heat over low heat, add garlic slices and peppercorns, and when the garlic slices are browned, the peppercorns are almost fried.

6. Pour the boiling fish broth into the plate first, and try to pour all the ingredients on it in small quantities many times. Then pour the fried pepper oil on top, and then drizzle a little green pepper oil properly to serve.

There are many ways to cook black fish, and it is suitable for fresh food. Here are a few of them:

1. Hot and sour fish sticks:

1) Ingredients: a black fish.

2) Ingredients: red chili, green onion, ginger, garlic, dry starch, rice wine, salt, sugar, vinegar, monosodium glutamate, vegetable oil.

3) Slaughter the black fish, disembowel it, take out the five internal organs, wash it, open it in the middle and take out the fish meat on both sides, peel off the skin, cut it into fish strips, dip it in dry starch, and fry it until golden brown. In another frying pan, fry the red chili peppers with green onions, ginger and garlic until fragrant, and then remove them. Put the fish sticks into the pot, add rice wine, vinegar, sugar, salt and add some water, boil over high heat, simmer for a few minutes over low heat, add monosodium glutamate.

2. Fried black fish roll:

Ingredients: net black fish meat:

Ingredients: shrimp, salt, monosodium glutamate, rice wine, egg white, pepper, flour, green onion, minced ginger, bread crumbs, vegetable oil.

Method: Cut the black fish into thin slices, chop the shrimp into a puree, add salt, rice wine, monosodium glutamate, and pepper and stir into a filling.

The black fish fillet is smeared with shrimp filling and rolled into a fish roll. Egg whites and flour are mixed into egg batter, and the fish rolls are first dipped in flour and then dipped in egg batter, then dipped in bread crumbs, and held tightly with your hands to prevent the bread crumbs from falling off.

Heat the vegetable oil to 60%, fry the fish roll until it is slightly yellow, take it out, and fry it all again until it is golden brown.

3. Simmered black fish with garlic:

Ingredients: 1 black fish.

Ingredients: more than a dozen garlic cloves, dry starch, rice wine, soy sauce, monosodium glutamate, vegetable oil.

Method: Slaughter the black fish, gutt, and wash it. Dip the fish in dry starch, fry it slightly in hot oil.

Stir-fry the garlic cloves with oil and remove them without paste. Put water, rice wine, soy sauce and monosodium glutamate in the pot and put the fried fish and garlic cloves into the pot, simmer over low heat, and add a little starch to collect the soup.

4. Tomato black fish fillet:

Ingredients: net black fish meat:

Ingredients: tomato paste, sugar, salt, monosodium glutamate, a little green onion and ginger, minced coriander, vegetable oil.

Method: Cut the fish into fillets, marinate with a small amount of salt, and fry it slightly in oil. Put oil in the pot to stir the green onion and ginger until fragrant, then remove it. Put the tomato sauce into the pot and stir-fry, pour in the fish fillet, add sugar, salt, monosodium glutamate and stir-fry slightly, then put it out of the pot and put it on a plate, sprinkle with chopped coriander.

Black fish is particularly good for sauerkraut fish, and the fish is tender.

The black fish and pickles are also delicious.