How to make fish unique during the Chinese New Year?

Of course, it's a squirrel osmanthus fish, which looks good and tastes even better. Cut off the head of the fish for later use, hold down the body of the fish, use a knife to stick the fish meat against the bone piece, pay attention not to disconnect the tail here, Lin Yibian is also the same method, and then remove the middle part of the fish bone, and finally remove the fish bone part on the fish belly. This part is more testing of knife skills and knives.

With the skin facing down, use a knife to cut diagonally into the fish, without cutting off the skin, similar to a diamond-shaped knife pattern, similar to the squid flower of the waist flower. Put the sliced fish fillets and fish heads into a container, add a little cooking wine, an appropriate amount of salt and ginger slices, knot the shallots and pinch out the scallion juice, then grab and mix evenly, and marinate for 15 minutes. Evenly spread the starch, wrap it in the gap of the knife cut, and shake off the remaining powder by carrying the fish tail by hand.

Heat the oil over high heat, pour the fish upside down, and pour the hot oil from the pan over the fish (this will shape the fish with the knife cut first). Finally, put it in the pan and fry it until golden brown, then you can remove the oil, and the fish head is also fried in the oil pan until golden brown. Add tomato sauce to the pot and put it in a bowl and add half a bowl of water to boil, add sugar, balsamic vinegar, wine, June fresh soy sauce, then add peas and corn kernels, and add water starch to thicken the soup after it thickens.

Shape the fish head and body that have been fried in advance, pour the thickened soup, and a squirrel fish is ready.

Eating fish during the Chinese New Year is a traditional Chinese custom, just to please a good mouth of "more than enough every year". I recommend to you a "flower blossom rich fish" method, this fish has a unique and beautiful appearance, and the meaning is also very good, as the finale of the New Year, the most suitable. The fish is cleaned first, and the internal organs are removed after slaughtering, and the Wuchang fish is used here.

Then start with the back of the fish and cut it into slices, but don't cut off the belly here. After cutting, marinate with cooking wine and salt for 30 minutes. Prepare a ** that can hold the whole fish in its entirety.

Start by putting shredded green onion and ginger on a plate to remove the fishy smell of steamed fish. Place the fish on top of the shallots and ginger shreds, slice by piece, being careful not to break it. Once you've done it, add some more shredded green onion and ginger to the fish, then put a cherry tomato in the fish's mouth.

Boil water in a steamer, wait for the water to boil, steam for 8 minutes, then turn off the heat and simmer for 2 minutes. Take out the steamed fish, first pour steamed fish soy sauce on the fish, and then pour the hot oil on it, the surface of the fish is particularly fragrant after being scalded by the hot oil.

Chop the head of the silver carp with pepper, buy the fish and clean it, and cut it from the back of the fish. Pat the back of the knife with your hand and split the head of the fish. Cutting a few knives on the fish bones makes it easy to absorb the flavor and makes it easy to eat.

Marinate the fish head with ginger, green onion and cooking wine for 10 minutes. Tempeh and garlic finely chopped. Bring to a low heat and pour in a small amount of tea seed oil.

Tea seed oil to chop pepper fish head is more fragrant. Sauté garlic and tempeh. Add chopped peppers and one.

Half oyster sauce, stir-fry well until fragrant, if the chopped pepper is not salty enough, add some salt to taste, turn off the heat and set aside. Remove the green onion and ginger from the fish head, discard the marinade, dry it with kitchen paper and smear the remaining oyster sauce on both sides. The steaming tray is based on ginger slices and green onions.

Put in the fish head, put the fried chopped pepper, insert a few chopsticks to slightly frame the fish head, so that it can be matured. After steaming the steamer, add the fish head and steam vigorously over high heat for 10 minutes.

Take out the fish head and sprinkle some chopped green onions, and pour an appropriate amount of boiling tea seed oil.

There must be fish on the table at my house for the New Year, and it is estimated that fish is also a must-have dish on the table for Chinese New Year's Eve dinner across the country, and it is served whole. Casserole fish head is an indispensable part of our family's Chinese New Year's Eve dinner. Cut the ginger in half, rub the cut dough on the bottom of the hot pan (to prevent the skin from sticking to the pan when frying the fish head), and then pat the ginger on the side of the knife and set aside.

After the lard is heated in the pot, choke the pot with peppercorns (do not use the peppercorns), fry the fish head over medium heat until it is slightly yellow, and stir the ginger, green onion and garlic to bring out the fragrance. Rush into the broth (or boiling water) and bring to a boil, pour into the casserole, boil the belly, heart, tongue, mushrooms, fungus, magnolia slices and simmer over low heat for about 3 minutes, add salt, add tofu, green bamboo shoots, red sausage, enoki mushrooms, add tomato slices and pepper after the soup is boiled and turn the pot slightly (do not add monosodium glutamate, so as not to affect the umami of the fish).

Braised crucian carp, wash the killed fish, cut the ginger into ginger slices and ginger shreds for later use. Cut the fish twice on both sides and rub a little salt on both sides. Stuff the ginger shreds into the scratches and the ginger slices into the belly of the fish.

Cut the pepper into small cubes and flatten the garlic. Put a little more oil in the pan, and when the oil is hot, put the fish down and fry evenly, and then add the onion and garlic. Pour an appropriate amount of water into the pot, pour in the soy sauce, add the sugar and ingredients.

Cover and simmer for 5 minutes, then gently turn over and simmer for 5 minutes. When braising the fish, adjust the starch water: 1 teaspoon of starch + 1 teaspoon of soy sauce + appropriate amount of water.

After the fish is stewed, carefully scoop it up and put it on a plate, pour the prepared starch water into the pot to thicken the remaining juice of the stewed fish, then drizzle the fish body, and finally sprinkle with chili pepper and coriander.

During the New Year, pay attention to the red and prosperous, regardless of the north and south, braised carp, should be the most in line with the characteristics of eating fish during the New Year, the practice is as follows:

Wash the fresh carp, remove the scales, remove the gills, cut it with a knife at the abdominal section, remove the internal organs, wash the blood foam, and cut 5 knives obliquely on both sides.

2. After the pine mushroom is watered, wash the sediment, remove the roots, peel the green onions, wash them, and cut them into thin strips; Wash the ginger, peel it and cut it into slices.

3. Put peanut oil in the pot, heat it over a hot fire, and fry the whole carp into yellow on both sides in the pot, then cook it into cooking wine, and then put in chili noodles, shredded pine mushrooms, refined salt, soy sauce, ginger slices, boil, change to low heat and simmer, then put in green onions, monosodium glutamate, thickening, add sesame oil, pepper, and put it on the plate. <>

Steamed carp, cleaned and 3 to 5 knives on the fish. This is to prevent the fish from shrinking and breaking the skin and spoiling the shape, and at the same time to make the fish more flavorful, and smaller fish can be cut with fewer knives. Coat the fish with a little cooking wine and salt.

Shred ginger and red dates, shred green onions, boil water in a steamer, stack ginger and jujube shreds on the fish, pour 20 grams of oil, and steam for seven or eight minutes. The time to steam the fish depends on the size of the fish. Bring the remaining oil to a boil with a little steamed soy sauce.

Steamed fish soy sauce is to enhance the freshness and fragrance, and it can also be left out. Take out the steamed fish, and pick out the ginger shreds (not used) and the jujube shreds.

Retain), put shredded green onions and dates on the fish, pour boiling oil and steamed fish soy sauce.

Everyone likes to get together with their families during the New Year, accompany their parents and children, so the New Year will be indispensable to eat fish, as the saying goes: "there are fish every year", our family likes to eat sauerkraut fish during the New Year, which is particularly delicious and appetizing. Prepare a grass carp, wash it and cut it in half.

Put the oil into the human pot, add the green onion, ginger, garlic, dried chili, and then to the human sour soup (it is best to put in the water to make the sour cowpeas, so that the taste is fresher). After boiling, add the sauerkraut and fish, and when cooked, it is ready to eat.

At home, I like to make "tile fish", make a fish pot, have fish and soup, and can also blanch some vegetables, which is simple and delicious. It is easy to choose the material of tile fish, mainly grass carp or silver carp. Kill the fresh fish first, wash it, and cut it into cubes, everyone will know this.

Then mix the fish pieces with flour, fry them in an oil pan until golden brown, drain the oil and set aside. When burning, put some cooking oil in the pot to heat, put ginger slices, dried red pepper over the oil, then put the fish pieces in, pour boiling water and boil, then put salt, cooking wine, soy sauce, vinegar, sugar, and other ingredients to cook together, about 10 minutes from the pot put on the green onion segments, make a pot.

Different regions should do different things, in the case of Hunan. There are live fish and preserved fish. Live fish is boiled in a hot pot with a variety of side dishes in a large pot.

Everyone gathered around a table of steaming fish pots, which was very New Year's flavor. Every year, there is more than a good prediction, and it is essential for every household. Preserved fish, generally braised in oil, the whole fish can be shaped, which is both beautiful and delicious.

The atmosphere of the New Year is very lively, and there is a blessing for the New Year, and all the fish that want to be braised for the New Year can be braised every year. The color of the braised fish is very festive, and this kind of fish can better reflect the red and fiery atmosphere of the New Year.

There are many ways to make fish, and if you are entertaining guests, you can completely make different ways to eat according to the taste of the guests, such as the common sweet and sour carp, steamed crucian carp, braised fish and so on.

Wash a large fish and remove the mrigal, put it in the fruit, wash 2 tomatoes and cut them into the pot, cut the green onions, ginger and garlic and put them on the plate, put the oil, salt, soy sauce, tofu in the pot and cook for about ten minutes, put in the green onions, ginger and garlic.

Sweet and sour carp, chop ginger, garlic and carrots, after washing the fish, draw three knives on each side of the fish, add a little cooking wine and salt, marinate for 15 minutes, smear dry starch, pour an appropriate amount of oil into the pot, fry the fish until golden brown on both sides, and then remove it. Heat the oil, stir-fry the ginger and garlic until fragrant, add an appropriate amount of tomato sauce, stir-fry the diced radish, add sugar, salt, vinegar, chicken essence, and pour it on the fish after boiling over low heat.

Bishan to anchovy practice 1Wash the fish, cut two knives on both sides of the fish body, marinate with salt, monosodium glutamate, ginger, Shao wine, and marinate for 20 minutes. 2.

Fry the fish in a frying pan until golden brown. 3.Leave a little oil in the pot, put in minced meat, peppercorns, stir-fry the fragrance, add broth, put in fish, add salt, sugar, ginger, garlic, change to low heat until the juice is thick and the fish is cooked, add monosodium glutamate, green onions, vinegar, until the juice is dry and the oil is bright, you can start the pot and put it on the plate.

Braised carp, the fish is cleaned and oiled. Condiments, green onions, ginger, garlic and the like, just put them down and stuff them.

The fish must be cleaned, and when the fish has no fishy smell, it is delicious.

The fish for the New Year should be steamed, which means that it is thriving, and there is more than enough every year, and each dish should have its own meaning to be considered an auspicious year.

I like to eat fried fish, first cut the grass carp into pieces, marinate it with green onions, ginger and garlic for 10 minutes, and take an appropriate amount of flour, eggs and seasonings. The marinated fish is evenly coated with the seasoning, and fried in an oil pan until golden brown and removed, and the taste is wonderful.

For example, our residents by the sea!

Pomfret, hairtail, small yellow croaker, squid, plum boyfish, octopus, sea bass.

Mackerel, red ladyfish, tongue fish, eel, etc.

As for how to do it, it's very simple, all braised or steamed, and the scallion oil is quite good.

You can learn from the Internet, which is to cook the fish and put a marshmallow on top of it, and then pour tomato juice.

There are thousands of ways to make fish, and my favorite is the way to eat it in a large pot and simmering it over low heat.

During the Chinese New Year, I usually make braised fish, which tastes very delicious.

The importance of making fish during the New Year: fish is the last dish on the feast, and it is basically not eaten to leave it on the table, as a mascot, which means "more than every year", and in some places, eat fish during the New Year's dinner, and keep the head and tail until next year (that is, the beginning of the year), expressing the New Year's "head and tail" prayer. Collapse dress.

Fishes are ectothermic aquatic vertebrates that breathe in their gills, swim through the oscillation of their tails and trunks, and coordinate their fins, and feed on the upper and lower jaws of ants.

There are about 32,000 species of fish found in the world, and the fish live in the water, distributed in the ocean and freshwater, with two-thirds of the fish living in the ocean and the rest living in freshwater. Mass stove.

Fish are mostly cold-blooded, very few warm-blooded, breathe with gills, have jaws and fins, and extant fish can be divided into two main groups: cartilaginous fishes and bony fishes.

As we all know, there are many varieties of fish! Because of the different regions, the fish that they like to eat varies from place to place. Inland areas eat more freshwater fish, while coastal areas eat more marine fish.

So, what kind of fish is the best to eat Chinese New Year's EveChinese New Year's Eve rice?

The first type: sea bass.

Meaning: more than rich, thriving.

1.After removing the gills, scales and guts of the sea bass, clean and control the moisture, and cut off the tail and head for later use. Cut the body of the fish into thick slices 1 cm thick, and do not cut off the belly of the fish so that the flesh is joined together.

Put the fish in a bowl, add green onions, ginger, cooking wine and salt, mix well, and marinate for 15 minutes.

2.Put the fish on the plate as in the picture, put it in the steamer and steam it for 10 minutes, after taking it out, pour out the steamed soup, replace some shredded green onions and ginger, put on the millet spicy, first pour the steamed fish soy sauce, and then pour hot oil to stimulate the fragrance, and then eat.

The second type: carp.

Meaning: The fish leaps over the dragon gate, and it is auspicious.

1.After the carp is cleaned, make 5-6 cuts with an oblique knife, add green onions, ginger, cooking wine, salt, and marinate for 10 minutes. Add starch to the bowl, beat an egg, mix it into a thicker egg batter, and spread it on the fish to coat the fish with a layer of egg batter.

2.Add oil to the hot pan, after the oil is heated to six or seven times, put the fish into the pot, carry the fish tail, and pour hot oil on the fish with a spoon until the fish is set, put the whole fish into the pot, fry it over medium heat, fry the fish until it is cooked, and put it out for later use.

3.Leave a small amount of Kaima bottom oil in the pot, add shredded ginger and fry until fragrant, add vinegar, sugar, tomato paste, salt and water, fry until bubbling, add a small amount of water starch, fry over low heat until bubbling, pour the sweet and sour sauce on the fish, sprinkle an appropriate amount of chopped green onion and white sesame seeds, and you can eat.

The third type: Gaji fish.

Meaning: Increase blessing and auspiciousness, better and better.

1.After removing the scales, gills and internal organs, wash off the blood water, control the moisture, make a few cuts on the fish to facilitate the flavor, and then wrap the surface of the fish with a layer of flour.

2.Heat oil in the pot, put the fish into the pot, fry for 2 minutes, turn it over, fry until golden on both sides, add green onions, ginger and garlic to stir-fry until fragrant, then add light soy sauce, vinegar and dark soy sauce, add enough boiling water, boil over high heat, turn to low heat and simmer for 15 minutes. Finally, add salt and simmer for 5 minutes, turn to high heat to reduce the juice, the soup is thickened, turn off the heat and remove from the pot, after putting it on the plate, sprinkle some coriander to garnish the flavor.