The practice of boiling fish and fish is how to cook fish and how to make it delicious

Boiled dragon fish.

<> tips. 1.2 dragons, washed and thinly sliced.

2.Marinate the fillets with egg whites, cooking wine, starch, ginger slices and a teaspoon of salt for about 20 minutes.

3.Wash the lettuce, wash and blanch the small rape, and put it in a basin for later use.

4.Pour an appropriate amount of oil into the wok and heat it, add an appropriate amount of Sichuan pepper and dried chili pepper to stir-fry until fragrant, and then add the remaining ginger slices and garlic cloves and stir-fry until fragrant.

5.Then add the Pixian bean paste and stir-fry evenly.

6.Pour 2 bowls of water into a pot and bring to a boil over high heat.

7.Once the water is boiling, put the fillets in a pot and cook for about two minutes (roll them).

8.Add the green onions, turn off the heat and remove from the pan, pour into a pot with lettuce and rape, and sprinkle a little chili powder on the surface.

9.Wash the wok and heat it with more oil, add the last part of the peppercorns and bell peppers and stir-fry until fragrant.

10.Pour the boiled oil over the fish fillet, garnish with coriander and serve.

1.Fish can be bought in supermarkets, boneless and spineless, suitable for frying, stir-frying, boiling, and making boiled fish. 2.

The thickness of the fish fillet should be moderate, too thick is not a slice, too thin and easy to break. 3.Seasoning is basically a common ingredient that is necessary for every family, and it can be matched by yourself, and it is better not to eat the boiled fish in the supermarket bag.

Longli fish, what a high-end and atmospheric name, friends who often go to restaurants, often order sauerkraut fish, boiled fish, or grilled fish, many of which are made of dragonfish. Longli fish is thornless and boneless, fresh and smooth, fresh and tender in taste, and rich in nutrition.

The practice of steaming dragon fish.

1. Clean the (processed) dragon fish meat bought in the supermarket.

2. Pour in a spoonful of cooking wine, a spoonful of light soy sauce, a little salt, a little pepper, and a spoonful of starch.

3. Put disposable gloves on your hands and mix evenly.

4. Marinate for 10 minutes.

5. Prepare a bundle of vermicelli, a handful of enoki mushrooms, an appropriate amount of chives, garlic, and millet spicy.

6. Put vermicelli in a bowl and pour hot water to soak.

7. Cut the chives into chopped green onions, mince the garlic, and cut the millet into small pieces for later use.

8. Prepare another bowl, add 1 tablespoon of light soy sauce, 3 tablespoons of steamed fish soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking oil, pour in minced garlic, stir well and set aside.

9. Put the soaked vermicelli on a plate and spread it evenly, put the cleaned enoki mushrooms on top, and pour the minced garlic juice on top.

10. Evenly place the marinated diced dragon fish on the enoki mushrooms, and then pour the minced garlic sauce.

11. Put it in a steaming pot and steam for 10 minutes.

12. After removing from the pot, sprinkle with millet spicy and sprinkle with chopped chives.

13. Finally, don't forget to pour hot oil to stimulate the fragrance, and the delicious steamed dragon fish is ready!

Steamed dragon fish ingredient list.

Main ingredients: (processed) 2 dragon fish, a bundle of vermicelli, a handful of enoki mushrooms, an appropriate amount of chives, garlic, millet spicy.

Seasoning: (marinated dragon fish seasoning) a spoonful of cooking wine, a spoonful of light soy sauce, a little salt, a little pepper, a spoonful of starch.

1 tablespoon light soy sauce, 3 tablespoons steamed fish soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking oil, minced garlic.

Pour hot oil: a spoonful of hot oil, an appropriate amount of chopped green onions, and an appropriate amount of millet spicy.

Tips for steaming dragon fish.

1. If there is no dragon fish, you can replace it with pangasius, the taste, the taste is the same.

2. If you can't eat spicy, you can leave millet spicy, the taste is just as great.

3. If there is too much soup, you can pour it out and soak the rice, which tastes great.

1. Pan-fried dragon fish.

Material. Dragon fish (frozen), green and red peppers, cooking wine, salt, black pepper, shredded ginger, sugar.

Method. 1.Ingredients: dragon fish (frozen), green and red peppers.

2.After the fish is thawed, blot the water with kitchen paper, cut into small pieces, add cooking wine, salt and black pepper and grasp well.

3.Marinate for about half an hour. (After the frozen fish is thawed, there is more water, so it must be fully blotted with paper, so as to ensure the taste of the fish, and the oil will not splash when frying).

4.Cut the green and red peppers into cubes.

5.Heat the oil in a non-stick frying pan and stir-fry the ginger until fragrant.

6.Add the fish pieces and fry over low heat. (Do not stack the fish pieces on top of each other to avoid frying thoroughly, fry one side until set, and then turn over).

7.Fry the fish on both sides until golden brown.

9.Re-pour in the fish and stir-fry until the flavors are combined, and add a little sugar before removing from the pan to enhance the freshness.

2. Steamed dragon fish.

Material. Rexsole, green onion, ginger slices, shredded red pepper, fish sauce.

Method. 1. Put the green onion section at the bottom of the dragon fish plate, put the fish, and then put the ginger slices.

2. Boil the water basket, steam over medium heat for 10 minutes, turn off the heat, simmer for 5 minutes, take it out, and pour out the water in the plate;

3. Sprinkle shredded green onion and red pepper, pour hot oil, and drizzle with steamed fish sauce.

3. Herb grilled dragon fish rolls.

Material. Fish, wine, pepper, salt, pine nuts, gold, minced garlic, olive oil, oyster sauce, corn starch.

Method. 1.Thin slices of fish fillet, marinate with wine, salt and pepper for a while.

2.To make the spread: Stir-fry the pine nuts until fragrant and crush them with the back of a knife. Stir in the chopped gold and a little minced garlic and olive oil and mix into a spread.

3.Rub a layer on the fillet, roll it up and fix it with a toothpick. Place on a plate and cover with tin foil. Bake at 190 degrees for about 15 minutes.

4.Stir-fry the garlic in another pan until fragrant. Bring oyster sauce and water to a boil with cornstarch and pour a sauce over top.

Tips. If you don't want to use pine nuts, use minced garlic, which is as fragrant as Jinbu.

Ingredients: brown sugar, honey, pepper, cooking wine, starch, sesame seeds, green onions, ginger, garlic and fish in abundance.

1. After cleaning the dragon fish, put it on a plate, add 1 teaspoon of salt, add 2 tablespoons of cooking wine, add a few slices of ginger, then grasp it with your hands, marinate for a while, and set aside!

3. Fry the dragon fish until browned on both sides, then squeeze in a little lemon juice, and sprinkle with an appropriate amount of black pepper after serving!

The dragon fish, a lingual sole of the family Tongue Sole, is a large demersal fish in the warm and temperate coastal waters.

The meat is delicate and nutritious, and it is a high-quality marine fish with high meat yield and delicious taste.

Crispy fried dragon fish.

Prepare the ingredients as follows: 300 grams of dragon fish, 1 egg, starch, breadcrumbs, a pinch of salt, 1 tablespoon of black pepper, and 2 tablespoons of cooking wine.

The specific method is as follows: after cleaning the dragon fish, put it in the soup basin, add 1 teaspoon of salt, add 1 tablespoon of black pepper, add 2 tablespoons of cooking wine, and then grasp it well, marinate for 40 minutes to taste, and after marinating, add wide oil to heat, the oil temperature is heated to about 6, pick up the dragonfish, wrap it with 1 layer of starch, then wrap it with a layer of egg liquid, and then wrap it with a layer of breadcrumbs, and then put it in the oil pan and fry it until the surface is golden and crispy. Squeeze some ketchup according to taste, and eat it directly if you don't like it!

Braised dragon fish.

Ingredients: dragon fish, garlic, green onion, dark soy sauce, cooking wine, salt, etc.

Method: 1. Prepare the above ingredients, slaughter and wash the dragonfish, sprinkle a little marinate for 5 minutes, and then pat a little cornstarch for later use.

2. Boil the oil in the pot, boil until it is hot, put in the dragon fish and fry it, then remove it and press the oil.

3. Leave the bottom oil and add the chili sauce to fry the red oil.

4. Pour in dried chilies, ginger slices, minced garlic and green onions and stir-fry until fragrant.

5. Mix in an appropriate amount of stock or boiling water, add oyster sauce, light soy sauce and chicken essence to boil, add the fried dragon fish and simmer for 1 minute.

6. Turn down the heat, put the dragon fish out of the yard plate, and leave the soup in the pot.

7. Reheat the soup in the pot and thicken it with water starch. Pour the thickened soup over the dragonfish.

Longli fish is a delicious ingredient that is loved by people for many years, and its meat is delicate and rich in nutritional value. The following is a simple way to make dragon fish.

Shop for dragon fish.

When buying dragon fish, you can choose to buy dragon fish with bright body surface, no bruising, black and bright eyes, close fish scales, and fresh fishy smell. At the same time, the dragon fish should also be fresh and lively, and the fins and tail should not be broken or deformed.

Handling the dragon fish.

To process the dragonfish, the guts and scales can be removed first, and then cut into pieces of the appropriate size. To get rid of the fishy smell of the fish, blanch the pieces with ginger and brine until the flesh changes color, then remove and set aside.

Cooking dragon fish.

When cooking dragon fish, you can use cooked oil to sauté the shallots, ginger and garlic until fragrant, and then add the dragon fish pieces to stir-fry quickly. Seasonings such as salt, monosodium glutamate, sugar, cooking wine, etc., can be added according to taste, and finally some water is added, and covered and simmered for 2-3 minutes until the fish is cooked.

Other ways to cook dragon fish.

Of course, in addition to the simple methods mentioned above, dragon fish can also be cooked by braising it, steaming, frying, etc. Among them, the braised dragon fish can be blanched in boiling water first, remove the surface impurities and then take it out to cool, and then use dark soy sauce, light soy sauce, cooking wine, sugar and other seasonings to braise it into flavor.

Precautions. When cooking dragon fish, there are a few things to keep in mind:

When handling dragon fish, be especially careful so as not to cut your fingers.

Before cooking, salt and soy sauce need to be added separately so as not to affect the taste of the dragonfish.

When stir-frying the dragonfish, stir it gently to avoid turning the fish over.

It is necessary to keep the pot temperature moderate to avoid overcooking the dragonfish.

Summary. Through the above introduction, I believe that you have now mastered the simple method of dragon fish. Whether it's braised or steamed, fried or stir-fried, as long as you pay attention to a few details, everyone can make a delicious dragon fish.