How to make the fish delicious, and how to make the fish the best?

The body of the catfish is flattened and spindle-shaped, with a gray-green back and milky white on both sides and abdomen. The pectoral fin does not exceed the tip of the pectoral fin. The fins are gray-white, the head is large, the eyes are very low, the scales are fine, and the catfish is impetuous, good at bouncing.

The silver carp is delicious, that is, there are many spines, but the nutrients are very colorful, and it is also very delicious.

Remove a silver carp, cut the cleaned silver carp into pieces, remove 2 pieces and use them again, because one person eats, worry about leftovers.

On top of the cleaned silver carp pieces, use a fruit knife to cut 2 mouths each so that they can be cooked and flavored. Put appropriate oil in the pot, wait for the oil to be 6 hot, turn to a simmer, put in the silver carp pieces, and gradually lightly oil with cooking oil. The top side is turned over and the oil is poured into it, and then the bottom side is oiled.

Roll with chopsticks and be careful with the bottom.

Prepare the appropriate shallots in advance for washing and set aside.

Cut the cleaned shallots into small pieces and wait for later use. This shallot, eaten raw, is delicious and not too spicy. Put the silver carp pieces that have been oiled, sprinkle them with appropriate edible salt, five-spice powder, monosodium glutamate and other condiments that you like to eat, steam them in a pot, and cook them thoroughly in boiling water for 10 minutes.

Sprinkle the appropriate shallots on top of the silver carp pieces and enjoy.

What is the method to make the braised silver carp delicious First clean the catfish, remove the internal organs, remove the silver carp, and then cut it into pieces. Put the sliced catfish pieces into a large vessel, add salt, rice wine, light soy sauce and other ingredients, stir well, and marinate for 20 minutes. On the fire, heat the pan, then pour in the appropriate oil, and when the oil is eight perfect, pour the marinated catfish pieces into the pan.

Fry moderately, pour in light soy sauce and some water, and steam over fire for 10 minutes. After the fried fish is cooked, pour a little chicken essence, and sprinkle some fragrant raisa to take it, the taste is very delicious.

How to solve the problem of catfish to make it delicious, first clean the surface of the catfish, remove the fish scales, dig and remove the internal organs, and then cut the internal organs of the fish to get out the dirty things inside, and then clean the fish body with cold water. Cut the cleaned fish into small pieces and put them in a sealed vessel, and then add appropriate salt, rice wine, light soy sauce, vinegar, etc. to marinate the fish, and the salt can be slightly more. After stirring well, let it sit for 2 hours and then it can be stewed, and when the fish is almost cooked, put in the chicken essence, and then sprinkle some fragrant lai and green onion on top to start the pot.

The practice of spicy fish.

Ingredients: 1 ripple fish, Sichuan pepper noodles, Sichuan peppercorns, chili pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly, and then slice it from the tail, cut the fish into two, take out the fish bones, and start from the tail to slice, the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. For freshness, add a little sugar and flavor.

fine, add a small amount of cooking wine (preferably rice wine), marinate for 20-30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a lot of oil in the pot, wait for the oil to be 9 hot, first put in the marinated fish head, fry it and put it into the basin containing the bean sprouts, and then put the appropriate amount of fish meat in the oil pot, slide it open and scoop it into the pot containing the bean sprouts, until you regret all the fish meat after you finish sliding.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the chili pepper segments, wait for the chili peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

Put the pot on the fire, put the oil to boil until it is six or seven hot, fry the fish in the pot quickly, fry it until the fish body is stiff and slightly yellow in color, take out the oil, put it on the plate, add cooking wine, salt, monosodium glutamate, chicken fat and a little fresh soup, evenly put on the magnolia slices, shiitake mushrooms, green onion Qingsong segments, ginger slices, garlic slices, on the drawer, on the water pot, with a strong fire, boiling water, enough steam (to water after boiling the juice) for 10-15 minutes, steam until the fish beads are prominent, the fish reputation is changed to Zheng meat seeds raw, tender and ripe, take out, pick up the green onion segments, ginger slices, garlic annihilation slices, Decant the soup of the steamed fish into the pot;

3. Put the pot on the fire, then put in the choy sum and tomato pieces, bring to a boil, roll it, pour in the chicken fat, and pour it on the fish body.

Longli fish slice for later use, add egg white, pepper, ginger water, rice wine, starch stir Wang Sheng evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, put ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets on high heat to collect the juice.

It's delicious to make it into preserved fish. There is also a method in Xiangxiang is to cook preserved fish, and after the silver carp is cooked, it is made into preserved fish, which tastes first-class.

Braised ah, add a little spicy, but it's fresh.

Steamed sea bass: Remove the internal organs of the fish, wash it and put it on a plate, add salt, sugar, chicken essence, green onion, shredded ginger, top drawer, steam for 15 to 20 minutes, drizzle some hot oil and serve.