What to do with boss fish? How to deal with boss fish How to clean up boss fish

Ingredients: 1 boss fish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of chili pepper, appropriate amount of soy sauce.

Preparation of braised boss fish:

1. Buy boss fish.

2. Wash. <>

3. Remove the internal organs and gills.

The inner part is very easy to remove, and the gills are in the semicircle on both sides, so you need to cut them off with scissors and take them clean.

4. Heat the oil, add the ginger and chili peppers.

5. Add salt and soy sauce. Cover and simmer for 10 minutes.

6. Out of the pot, the braised boss fish is ready.

The bones of the boss fish are soft, a bit like brittle bones, and can be eaten all over the body. But the internal organs in the fish need to be cleaned up.

1) First, cut a hole from the belly of the fish, remove the internal organs, and then clean the boss fish.

2) Since there will be a smell of ammonia on the boss fish, you can soak it in warm water and white vinegar for 30 minutes to remove the smell.

3) After removing the internal organs and flavor of the boss fish, you can cook it to your favorite taste.

Boss fish processing steps.

1. Turn the belly of the boss fish up, open an arc buckle on the abdomen, take out the internal organs and fish intestines, and leave the liver.

2. Cut off the gills in the semicircles on both sides of the head.

3. Put the dissected boss fish and liver under running water and rinse them well.

How to make the boss fish delicious.

1 Choose fresh boss fish, clean it, remove the internal organs, cut it into small pieces, the appropriate size, according to personal preference.

2Pour in an appropriate amount of vegetable oil, when the oil is hot, the bar is ready, put the green onion, ginger, garlic, and dried chili pepper into the oil pan and stir for a while.

3Then put the prepared boss fish into the pot and stir-fry, wait until the color of the fish turns golden brown, pour in a small amount of cooking wine, so that the fish taste more beautiful and fresh.

4. Add an appropriate amount of water (the ratio of water is 1:2) is the best, and then put all the conditioning into the pot, the taste is light and heavy, according to personal taste, not necessarily other people's taste.

5. First boil the water on high heat, then turn it to low heat, it takes about 30-40 minutes, and when the water in the pot evaporates, it is done.

Sauce flavor boss fish (manta ray, ray).

Ingredients: 2 boss fish.

3 slices of green onion and ginger.

3 cloves of garlic and 1 tablespoon of vinegar.

2 salts 1 tablespoon soy sauce.

1 tablespoon of cooking wine.

1 coriander.

1 tablespoon of thirteen spices.

1 tablespoon of Tohoku miso

Beer: Half a bottle.

How to make the sauce fragrant boss fish (manta ray, ray).

Divide the boss fish, green onions, ginger and garlic for later use.

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Blanch a small amount of cooking wine, ginger until broken.

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Wash with cool water after life is broken and set aside.

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Heat the pan with cold oil, add the miso and stir-fry until fragrant, then pour the beer and fish into the pot, and put the ingredients in turn.

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Wait for the fish to be soft and reduce the juice, green onion and coriander. Xiao Er: Serve!

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Tips: It is best to cut off the boss fish, otherwise it is easy to have an external taste.

Method 2: Braised boss fish.

Ingredients: 2 boss fish.

5 slices of ginger and 1 green onion.

1 coriander.

2 tablespoons of soy sauce.

Oyster sauce 1 scoop.

1 white tablespoon of cooking wine.

Salt 1 gram of ground white pepper to taste.

10 Sichuan peppercorns.

2 bay leaves.

2 chili peppers (optional).

Garlic 3 cloves.

Preparation of braised boss fish:

Boss fish cleaned guts and washed.

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Cut into cubes, add cooking wine, shredded ginger, a pinch of salt, pepper and marinate.

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Ingredients ready.

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Ingredients stir-fry in hot oil.

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Add the boss fish and stir-fry.

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Add oyster sauce and stir-fry soy sauce, (soy sauce can be replaced with light soy sauce and a little dark soy sauce) <>

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Stir-fry until the fish pieces are a little curly.

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Add two small pieces of caster sugar.

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Heat the water and the ingredients flush, bring to a boil, simmer for 15 minutes on medium heat, and stir halfway (the boss fish has a lot of gelatin, be careful not to stick to the pan).

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Finally, reduce the juice over high heat and add coriander.

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The soup can be reserved for more bibimbap