Big fish recipe 5, how to stew big fish deliciously

Large grass carp pieces can be braised in braised pieces, boiled at home, and fish balls, but unfortunately the materials.

Your two large grass carp can be used to cook many dishes, mainly fillet-type dishes.

For example, boiled fish fillet, sauerkraut fish fillet, fish fillet tofu vermicelli soup are all soup dishes.

Sweet and sour fish fillet, boiled fish fillet, spicy fish fillet, pickled pepper fish fillet, etc.

Once you've figured out what to do, just search for how to cook it.

In addition, large grass carp steak is also a dish. Fish steaks are fish bones, and a little bit of fish meat is left on top of the fillet.

Fish steak method: clean the fish steak + light soy sauce + cooking wine and marinate.

Slices of green onion and ginger star anise Set aside.

Deep-fried fish steak under the pot: Before frying, control the soy sauce soup on the fish steak, dip a little egg white, shake off the oil under the fish steak piece by piece to prevent sticking, and do not move after entering the oil, cover the pot, gently shake the pot, and remove it after cooking.

Add a little oil to the pot and simmer + sugar (one-third of a spoon) when it is about to change color + three teaspoons of green onion and ginger star anise + sweet sauce, when it bubbles + water + light soy sauce + a little salt + fried fish steak Taste over low heat and remove from the pot.

Fish steak can be served hot or served as a cold dish. ok

After cutting into pieces, fry them in oil, do not fry them dry, take out the oil, use vinegar, white sugar, pickled peppers (sour peppers, must be sour, sweet and sour), add some soy sauce to make juice, and you can make the juice if you think the sweet and sour taste is appropriate, add oil to the pot, add the seasoned juice, put the fish pieces in the pot for half a minute, sprinkle with chopped green onions, very delicious.

Ingredients: 1000 grams of grass carp. Excipients: 25 grams of coriander.

Seasoning: 8 grams of salt, 15 grams of shallots, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of cooking wine, 2 grams of pepper, 15 grams of white vinegar, 2 grams of sesame oil.

1. Remove the scales, internal organs and gills of grass carp and wash them;

2. Draw a chessboard knife on the back of the fish, blanch it and set it aside;

3. After the oil is hot, stir-fry the green onion, ginger and minced garlic, put the clear soup, cooking wine and pepper to boil;

4. Put the fish in the pot, then change the heat to simmer for 10 minutes;

5. Add shredded green onions, coriander segments, and white vinegar, and serve on a plate;

6. Add sesame oil to the pot, heat it and pour it on the fish.

1 kg of grass carp meat, 1 bundle of perilla leaves, a few garlic slices, a few ginger slices, a few green onions, 1 small star anise, oil, soy sauce, and salt.

1.Wash the grass carp and cut it into pieces (I asked the seller to cut it for me, and I can use it when I go home), wash the perilla leaves and green onions, and peel the garlic.

2.Fry the fish lightly in oil to prevent it from spreading out while it is simmering, and then serve it on a plate.

3.Heat the oil in a pan, put the garlic, ginger slices and star anise down in the pot, burst it, then add an appropriate amount of water, and put the grass carp down in the pot.

4.Add a pinch of salt and soy sauce and simmer for about 15 to 20 minutes, turning the fish in between.

5.Finally, add the perilla leaves and green onion strips, cover the pot, and after two or three minutes, you can start the plate.

1 kg of fresh grass carp, 1 can of Yellow River beer, starch, salt, sugar, black pepper, green onion, red pepper, tomato paste, dark soy sauce, appropriate amount of water. 1 piece of kitchen paper.

Method: 1. Wash the grass carp, carefully remove the black membrane in the belly of the fish, and extract the fishy tendons on both sides of the fish.

2. Evenly cut a few times on both sides of the fish body.

3. Wrap the fish in kitchen paper and absorb the water on the surface.

4. Put it on a plate, sprinkle with dry starch and spread evenly. Take a bowl and add salt, sugar, black pepper, green onion, red pepper, dark soy sauce and water and stir well.

5. Pour oil into a hot pan, low heat, when it is hot, fry the fish on both sides on low heat, this process can not be rushed.

6. After frying, pour the seasoned sauce into the fish pot. Bring to a boil over medium heat and add some tomato sauce to the fish. Time: 5 minutes.

7. Pour in beer and simmer for 10 minutes. Once out of the pan, sprinkle with some coriander.

Ingredients: 1 grass carp.

Ingredients: green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, Sichuan pepper, seasoning.

Method 1: Wash the fish, remove the internal organs, cut off the fish head, pat the back of the fish, take out the fishing line, hit the flower knife and cut the sections;

2. Cut the green onion into sections and slice the ginger;

3. Mix the chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and Sichuan pepper with water to make a bowl of juice;

4. Put the oil on the wok and wait for the pan to be hot, add the ingredients and stir-fry until fragrant, put the fish into the pan and fry it, and pour in the prepared bowl juice;

5. After the pot is boiled, simmer over low heat for 25 to 30 minutes to thicken the soup.

Fish's. Classic recipes: The practice of hot pot fish

Ingredients: carp, 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 knife (quick knife), pot (iron pot), pot (deep basin).

Method:

1.I bought carp and cut it into fillets.

3.Bring 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 a number of dried red peppers and peppercorns (depending on personal taste), and pour the oil on top of the fish fillets when the color of the peppers in the oil pan turns slightly black.

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.

Note: 1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just flooded. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. When marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.

4. I think that peppercorns and chili peppers are fragrant, so it is better to fry them and then splash oil.

A classic recipe for fish: The recipe for beer fish

Ingredients: live fish (tender meat is preferred), green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, light soy sauce, dark soy sauce, oyster sauce, green onion and ginger, chicken essence, monosodium glutamate.

Method:

1. Wash the fish and remove the five organs, wash the tomatoes and green and red peppers and cut them into pieces;

2. Sit in a pot and light the fire, pour the oil and heat it, add the fish and fry it;

3. Then sit in the pot and light the fire, pour the oil, put in the fried fish, add green onions, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt, chicken broth and simmer for 5 minutes, add tomatoes and sesame oil after boiling.

A complete list of classic fish practices: the practice of peppercorn fish fillets

Ingredients: fish body meat (herring, grass carp, carp, caiyu), appropriate amount of enoki mushroom (green bamboo shoot slices), dried pepper, Sichuan pepper.

Method:

1. Marinate the fish fillet: cut the fish body into thin slices, add salt, light soy sauce, chicken essence, starch and an egg, mix well, and marinate for 15-30 minutes.

2. Make the base: blanch the enoki mushroom (green bamboo shoot slices), take it out and put it in the soup bowl (a large fish basin).

3. Blanched fish fillet: Put the clear soup in the middle, add salt, shredded ginger and chicken essence to taste. Once the soup is boiling, add the marinated fillets. 9. Serve the soup in a soup bowl with enoki mushrooms (slices of green shoots).

4. Make flavoring: put oil into the pot, add dry peppers when it is slightly hot, stir-fry a few times (you can't drag it, otherwise the dry pepper will turn black and the color is not good), then add peppercorns, and stir-fry a few times (you can't drag them, otherwise peppercorns will easily become bitter and have a bad taste).

5. Remove from the pot: Pour the seasoning into the fish fillet. Serve to the table.

Spicy boiled fish.

Ingredients: Grass carp is alive; Scallions; Ginger; Garlic; dried red peppers; hemp pepper; Aniseed; Cinnamon; bay leaves; Pixian bean paste; soybean sprouts; Celery; Egg white; Starch; pepper;

Method Fresh grass carp to scale, gills and abdomen, the black membrane in the abdomen must be thoroughly cleaned, cut longitudinally from the back of the fish with a sharp knife, remove the middle backbone, cut the good fish meat obliquely with a knife into uniform thick fish fillets, chop the backbone and fish head for later use.

Mix the fillets with cooking wine, salt, light soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.

Bring water to a boil, blanch the soybean sprouts until they are cooked through, remove and drain the water and spread on the bottom of the pot.

Stir-fry the celery with a little oil until it breaks and spreads on top of the soybean sprouts.

Stir-fry star anise, sesame pepper, red pepper, bay leaf, cinnamon, green onion, ginger and garlic, add two spoons of Pixian bean paste and stir-fry the red oil.

Add hot water, bring the fish heads and bones to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, light soy sauce, sugar and salt to taste.

Pick the marinated fish fillets into the pot one by one, gently spread them, and after boiling over high heat, pour the fish and soup into the pot where the vegetables are laid.

In another oil pot, add most of the dried red pepper segments and sesame peppers, fry them slowly over low heat to bring out the spicy fragrance, pour them into the fish bowl while they are hot, and sprinkle with coriander.

Sichuan classic spicy boiled fish.

Materials. 2 fish fillets; 1 bud white; 1 celery; a pinch of garlic; a pinch of ginger; a pinch of green onions; a pinch of dried chili peppers; a little bean paste; a pinch of cornstarch; a little light soy sauce; a pinch of peppercorns; a pinch of cooking wine; A little hot pot base.

Method:Cut the green onions, ginger slices, and garlic slices, wipe the dried red peppers with kitchen paper towels, and cut them with scissors for later use.

Wash and slice the buds and cut the celery. Boil a pot of water and cook the vegetables over the water. Spread the blanched vegetables horizontally at the bottom of the pot for later use.

Slice the fish fillet, add a little cornstarch and cooking wine to marinate.

After the pot is heated, pour the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then add the pepper to fry until fragrant, add 2 tablespoons of bean paste, 1 tablespoon of hot pot base and stir-fry the red oil.

Pour in an appropriate amount of water, preferably with less than the fillet.

Bring the water to a boil, put the fillets into a pot one by one, cook until the fillets turn white, and pour them into a bowl with the soup for the vegetables.

Sichuan peppercorns, shallots and dried chili peppers are placed on top of the fish. In addition, boil a pot of hot oil and pour it into a basin, and the dried chili peppers will be drizzled and fried to bring out the aroma of chili oil. The hot oil should be poured quickly into a pot, preferably on top of the green onions, peppercorns and dried red peppers, so as to bring out the aroma of these spices.

Air fryer version of yellow croaker.

Materials. 1 yellow croaker; 5 green onions; salt to taste; 8 slices of ginger; 2 tablespoons cooking wine; pepper to taste; Soy sauce to taste; Appropriate amount of cooking oil; Salt and pepper to taste.

Method:Wash the yellow croaker, and cut the flower knife on the body.

Put cooking wine, green onions, ginger slices, garlic cloves, pepper, salt, give the fish a massage, and marinate for about half an hour.

Put tin foil in the air fryer, remove the green onions, ginger and garlic, absorb the water with a kitchen paper towel, smear the fish body with soy sauce and cooking oil, and put in the tin foil.

Put in the air fryer, grill the fish key, 180 degrees for about 10 to 15 minutes.

Remove from pan and sprinkle with pepper and salt.