I want to eat fish, I make it at home, how can I make fish delicious?

If you want to eat fish, choose fish: tilapia, catfish, grass carp, silver carp, flower chain (of course, carp can also be used). Preparation of boiled fish one:

1.I bought carp and cut it into fillets. 2.

Starch the fillet (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or any other flavor you prefer) 3Bring a little water to a boil, put in the fish fillets and blanch them (8 percent is OK), and remove them immediately. Loading pot, water is unnecessary.

4.Heat a lot (a large amount) of oil, add some dried red peppers and Sichuan peppercorns (depending on personal taste), and pour oil over the fish fillets when the color of the peppers in the pan turns slightly darker. 5.

Boiled fish eaten in restaurants often has a lot of soybean sprouts underneath the fillet. The fillet is just a layer on top of the sprouts. And if you eat it at home, the sprouts can be exempted.

6.When the oil is just poured on it, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiling fish must be larger. Preparation of boiled fish two:

Ingredients: bean sprouts, or your favorite vegetables Seasoning: ginger (a large piece, pat loose and sliced), garlic (one head, a slight pat can be done, no need to cut), green onion Appropriate amount of watercress (or chopped pepper), Sichuan pepper, dried red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, edible oil Separately:

Corn starch, cooking wine, a little salt, one egg white Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steak into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes.

The head and tail and fish steak are put on another plate and marinated in the same way) 2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside. 3. Add three times the usual oil to the clean wok, after the oil is hot, put in three tablespoons of bean paste (or chopped) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper and stir-fry over low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine and soy sauce, pepper, sugar, continue to stir-fry for a while, add some hot water, and put at the same time.

I ate it when I got home.

Preparation of braised fish.

Ingredients: fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise it will paste the bottom, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly or braised before eating, it must be fried over low heat until the skin is golden brown before it can be put on a plate.

2. The reason why the fish made is fishy, and the skin is fragrant and delicious, while the fish meat is not delicious and tasteless, the reasons are as follows

Before frying the fish, be sure to rub salt and submerge it for about half to an hour to achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

Except for the lower edge of the thorax and operculum, the pectoral and anal fins are red, the rest are silvery with light dark spots above the lateral line. The mouth has teeth, but not as large as other carnivorous species, and the anal and caudal fins are black-edged. The body length can reach 88 cm.

I don't have to eat Dewa, I can't eat it.

Steaming is the easiest, then boiling the soup, braising it, step by step.

Changbai Mountain Daming I tell you how the fish is delicious, first cut the fish into a sad wash, then put in the cooking wine, onion ginger, hoisin sauce, feed for 15 minutes, drain the pot 6-7 layers of heat, the fish fillets are put into the wok with flour, until golden out of the pan, put a little oil in the pot, it is best to put some lard, green onion ginger, garlic, Pixian wide bean paste, Northeast Mayo, a little soy sauce

Add water extract Miso soup, add monosodium glutamate, salt, cooking wine, chili, put fried fish, soup and no fish, no fish, it is best to put some seasoned tofu, boil the juice over low heat, this dish is very good. There is also a more delicious golden barn fish, kill the good golden barn fish with salt, add a little light soy sauce, and then cut some ginger to marinate for a day, hang the goldfish in the wind to dry, one day the sun and wind can be dried for about two or three days, 90% of the dried fish taste the best.

After drying the goldenrod, cut a little shredded ginger and a little soy sauce, steam it in the pot for ten minutes, and make the pot on the pot fragrant, very fragrant, and my four babies love to eat it. Another delicious is carp, first wash the fish, then put a wooden board on the net, cut off some knives on the belly, do not use salt and cooking wine, salt cut for half an hour, then burn the oil on the manasseh plate to 50% hot and fry it into goldfish, pour the oil into the pan of green ginger and garlic unexploded wine oyster sauce, add the right amount of soy sauce, vinegar and sugar and the right amount of water to put the fried fish in, put some water starch before cooking for 10 minutes, sprinkle some onions or coriander, and finally you can put pepper, so that the fish can be ready.

Mackerel, Barracuda, Cod, Salmon, Moray Eel, Pomfret, Yellow Croaker, Hairtail These types of fish have fewer bones.

In general, it is convenient and delicious to make sauerkraut, fish, fish or sea bass at home.

I think it's better to stew carp or fry some hairtail.

There are a lot of fish to eat at home, such as dragon fish, pangasius, etc.

Personally, I think carp is very good, and the ** of these fish is also relatively cheap.

It is most convenient to make fish at home, and it is delicious to make beer fish.

I think it's very easy and delicious to make some hairtail or small yellow croaker.

Huang Lei once again made a lot of delicious dishes, including a dish of watercress fish, the taste is really delicious, and the method is quite simple, even if you don't know how to cook, you can try to learn it

This depends on your taste, and you can still have any kind of fish.

You can fry small yellow croaker, it's good, it's very popular, both adults and children.

Spicy perfume fish.

Ingredients: 1] Cut the catfish or grass carp meat (2 sides) into thin slices, add a little cornstarch, salt, pepper, cooking wine, knead well and set aside.

2] Finely chop ginger (5 slices), garlic (3 large cloves), green onion (2 stalks), Sichuan peppercorns (15-20 pieces), coriander (a little), and dried chili peppers (10 pieces).

Method] Heat the oil in a pan, add [2], stir-fry with spicy bean paste (2 tablespoons) until fragrant, then add 3 cups of broth, a little sugar, soy sauce, wine, pepper, a crushed green onion and 5 tablespoons of red oil and cook over medium heat for 15-20 minutes. If the water is reduced too much, add soup.

Before eating, bring the soup to a boil, then put in [1] the fish fillet, spread it with chopsticks, turn off the heat, and it is ready to serve.

Characteristics] The fish is fresh and tender, and the soup is fragrant.

Grilled steamed fish.

Ingredients: Half a fresh osmanthus fish, if there are many people eating, use one. Shredded green onion (2 shallots), shredded ginger, light soy sauce, spicy soy sauce, cooking wine, salt, sugar, Method: Preheat oven at 425F. Wash the fish, smear a layer of vegetable oil on both sides, put it in a fish dish of the appropriate size, cover it with aluminum foil, seal it around it, and bake it in the oven for 20 minutes.

Remove the aluminum foil and spread the shredded green onions over the grilled fish. In another oil pan (medium heat), add vegetable oil, shredded ginger, stir until fragrant, add cooking wine, light soy sauce, spicy soy sauce, salt, a little sugar and an appropriate amount of water to boil, pour on the shredded green onion and fish.

Steamed fish is easy to use in the oven, and the meat is tender and has a taste that is completely comparable to that of steamed fish.

Braised fish fillets. Ingredients: about 1lb of fish, 3 ginger slices, some chopped green onions, seasoning: salt, light soy sauce, dark soy sauce, cooking wine, starch.

Cut the fish into cubes, stir in salt, cooking wine and light soy sauce and marinate for 15 minutes.

Heat the pot, pour in the cooking oil, add it to six or seven hot, evenly dip each piece of fish with starch (not too much) and fry it in the oil pan until it is slightly yellow on both sides. Pour out the excess oil, leaving only a small amount.

Add a small bowl of water, a small spoon of sugar, and a large spoonful of soy sauce, boil together, and taste if you need to add a little salt. Reduce the juice over high heat and sprinkle with chopped green onions.