How to cook black fish deliciously, and how to cook black fish best?

A homely practice of blackfish.

Blackfish is a freshwater fish that eats mainly fish and shrimp, and is fierce by nature, but delicious in taste. To cook with black fish, you have to pay attention to the selection of materials, that is, the fish should not be too big, generally about 8 taels. The age of such fish is generally about one year, which can ensure that the fish is fresh and tender.

After the fish is bought, it is washed and cut horizontally into 1 cm thick segments, leaving the head and tail for another use. Put ginger and shallots and other ingredients in the hot oil pot, then put the cut fish into the pot and explode for half a minute (limited to the fish meat not obviously changing color, not fried yellow), then add an appropriate amount of cooking wine, add an appropriate amount of cold water and salt after stirring, the water can be adjusted to low heat when boiling, and simmer for about a quarter of an hour. Then clean the pot, add soy sauce, brown sugar, cold water, boil to make a marinade, and pour it on the fish section on the plate.

You can also add Lao Gan Ma, chili, spice, coriander, garlic and other ingredients according to your own taste. In addition, in winter, it should be noted that if the action is not so skillful when cooking, it is possible that the marinade has just been prepared, and the cooked fish has already cooled, and then pouring the marinade, it is not easy to absorb the flavor. You can first make the marinade, simmer it over low heat, and pour the marinade on the plate after the fish section is put on the plate, and then pour the marinade, which can solve this problem.

Speaking of the head and tail, it is generally used to make soup, directly with ginger and onions and other ingredients into a pot with water to boil, put an appropriate amount of salt, turn to low heat, when the soup turns white, add tofu (half a piece, cut into small rectangular cubes about 2 3 cm, half a cm thick), mushrooms (cut into thin slices, if any), a small amount of snow cabbage (pre-fried), boil and eat. The ingredients of this soup can also be replaced with preserved eggs (1-2, cut into 8-10 cloves), add coriander after the water is boiled, and add an appropriate amount of peppercorn powder to taste the taste.

Stewed black fish, that is, cut the washed black fish into the above fish segments, put it in a clay pot, add garlic cloves, ginger and shallots, oil, salt and cooking wine, an appropriate amount of cold water, boil and simmer over low heat. For a better look, add red and green peppers (cut into small slices, the ratio of red 1 green 3-4) 1 minute before cooking.

The pure black fish soup is made with the fish segments like the head and tail soup mentioned above, and the soup can be eaten without ingredients. Add a small amount of green garlic (cut into thin strips horizontally) when starting from the pot, which is not only beautiful, but also fishy and fragrant.

It should be remembered that in these methods, except for the braised black fish at the beginning, you should not put soy sauce, chili sauce and other colored ingredients in other methods. If you prefer it, you can choose white soy sauce, white vinegar, sugar, pepper powder, etc., to ensure that the color in the three elements of color and flavor can meet the standard.

In addition, I think that ingredients such as ginger, onions, and garlic should be treated differently when using them. When making stir-fried and braised dishes, it will be fried in an oil pan before the dish is put into the pot, which is easy to fragrant; When making steamed and soup dishes, you can directly add water to the pot and cook at the same time as the dish, which is easy to absorb the flavor. There is also the ingredient put in before and after the dish is put into the pot, generally take its rhizome and cut it horizontally into small pieces; If you put it in before cooking, you should take its leaves and cut them horizontally into shreds, so that they can maintain their color, and the former is strong in flavor and the latter is fragrant.

Ingredients: 600 grams of black fish, 10 grams of sweet noodle sauce

Excipients: 4 shallots, 30ml cooking wine, 3g sugar.

Steps. 1.The black fish is scaled, gutted, and washed.

2.Wash the black fish and cut it into inches of length.

3.Put an appropriate amount of oil in a pan, add the black fish pieces and fry until lightly browned on both sides.

4.Add cooking wine, sugar, shallots, and an appropriate amount of water and cook for a while.

5.Add the sweet noodle sauce and cook until cooked.

Note: Because the sweet noodle sauce is already colored and salty, there is no need to add soy sauce, and the salt is only a little bit.

Homemade grilled fish for the home version.

Ingredients: 1 black fish, appropriate amount of green onion, ginger and garlic. 100 grams of enoki mushrooms. Two squid. One thousand sheets. A little frozen tofu, an appropriate amount of hot pot meatballs, oyster sauce, salt, chicken essence, black pepper, an appropriate amount of cooking wine, chives, an appropriate amount of millet spicy, and an appropriate amount of hot pot base.

Production process:1Blackfish changed the knife.

2.Add green onion ginger, salt, cooking wine, pepper and marinate for half an hour.

3.Wash the squid, remove the membrane and change the knife.

4.Blanch the squid with water and remove it for later use.

5.Garnishes are ready.

6.Remove the green onion and ginger from the marinated fish, apply a layer of starch on the skin to avoid sticking to the pan, and fry it in the oil pan until golden brown on both sides.

7.Spread a layer of onions in a pan and sprinkle with garlic cloves and millet spicy.

8.Add the fried black fish.

9.Add the hot pot base.

10.Add boiling water.

11.Place the garnish around the fish, add salt, chicken essence, oyster sauce and sprinkle with chopped green onions.

12.Come to a simmer over high heat.

13.The ingredients are cooked and eaten.

Spicy black fish nuggets.

The first step is to prepare black fish, cooking wine, salt, flour, peppercorns and dried chilies.

In the second step, the black fish is directly boneed and headed, cut into large pieces, add cooking wine and salt to marinate for 30 minutes, add flour and stir.

Black Fish Soup: Wash the black fish, boil it in white water, after cooking, add salt, chopped green onions, coriander, a drop of sesame oil, add white pepper, and add a drop of vinegar if you like vinegar. The black fish soup is ready, a very complementary soup.

Spicy or sauerkraut is fine, and the black fish is delicious!

Sauerkraut fish. Material:

A blackfish. Two small packets of sauerkraut, an appropriate amount of Sichuan pepper, an appropriate amount of dried chili pepper, a bottle of millet spicy, a bottle of chili oil, an appropriate amount of cumin powder, and an appropriate amount of garlic leaves. A pinch of ginger, a pinch of cooking wine, a pinch of salt, essence of chicken, and a pinch of starch.

Production process:1Remove the scales and wash the black fish, separate the bones and meat, chop the fish bones, cut the hail fish meat into thin slices, add salt, chicken essence, cooking wine, starch, a little water, grasp and marinate to make a good sail to taste.

2.Heat the oil, the oil temperature is 60% hot, add the peppercorns, ginger shreds, green onion knots, and other ingredients to fry the fragrance, pour in the fish bones and stir-fry, then add cumin powder, cooking wine, fish bones and fry until they change color, add an appropriate amount of water.

3.Wait for the water to boil, put the previously washed and chopped sauerkraut into the pot and cook together, and then add millet spicy, white vinegar, and chicken essence according to the high order.

4.After the sour soup in the pot boils, remove the sauerkraut and fish bones, and then pour the pre-marinated fish into the pot and remove it for about 40 seconds.

5.Pour the fish and sour soup into the pot at the same time, spread the chopped garlic and chili pepper on top of the fish, and you can also put a little peppercorn. In a separate pot, heat the chili oil and pour the hot oil over the garlic.

01 Clean the black fish, shave off the bones, cut the fish into thin slices, add a little starch and marinate for a while.

02 Heat the oil in a pan, add the ginger slices and stir until fragrant, then pour the fish bones into the pan and fry slowly over low heat for a while.

03 Then pour an appropriate amount of boiling water into the pot, simmer the fish bones over high heat, and bring the fish bone broth to a boil. If you have other side dishes, you can put them in the pot together, such as potatoes, tomatoes, sauerkraut, etc.

04 After boiling the fish bone broth, add the black fish fillet, add the fish fillet piece by piece to the pot with chopsticks, blanch it for a short time, the fish will be cooked, and you can eat the fragrant black fish fillet.

1.After the blackfish has removed the scales, there is still a layer of mucus on the skin of the fish, which should be scraped off with a knife, scraped several times, and then rinsed.

2.Including the black slime on the tail of the fish, it should also be scraped clean with a knife, and if it is a stewed soup, simply cut off the tail and stew the soup.

3.The black membrane in the stomach of the black fish should be removed, and the blood stain should also be rinsed off, so that the fishy smell can be removed.

the preparation of stewed black fish with potatoes;

1.Remove the scales, belly, gills of the black fish, wash and drain, cut off the mouth, 2Cut the black fish into thick slices, so that it is easier to absorb the flavor and not easy to boil, 3

Peel the potatoes, wash and cut into hob pieces, tomatoes wash and cut into cubes, 4Heat the oil in a pan, add the potatoes, fry over medium heat until the surface is browned, and set aside.

5.Heat the oil in the pan, add the black fish pieces, and stir-fry until brown, 6Put in the green onion, ginger, garlic slices, 7

Add a teaspoon of cooking wine, 2 teaspoons of light soy sauce, a little sugar, a little pepper, stir-fry well, 8Add some soy sauce, soy sauce is for coloring, you can add some spicy if you like to eat spicy, we have a baby to eat, so we generally don't add spicy, 9Add half a bowl of water, you can put a little more, because you also need to put potatoes.

10.Add the potatoes and tomatoes, stir-fry well, bring to a boil over high heat, 11Simmer over medium heat until the potatoes are cooked, add salt to taste, put the salt last, and collect the juice over high heat, 12Drizzle some sesame oil, sprinkle some green onions, and then serve. The bibimbap is also very delicious.

Sauerkraut fish. Material:

A blackfish. Appropriate amount of sauerkraut, appropriate amount of red pepper, appropriate amount of green onion, ginger and garlic, a little salt, and a little pepper.

Production process:1After the black fish is washed, lay the black fish flat, hold the fish body with one hand, and hold the knife against the fish bone with the other hand to cut the meat of the fish body horizontally.

2.Hold the fish with the skin facing down, hold the fish with one hand, and slice the fish diagonally into a fillet about a centimeter thick with a knife in the other, and cut the head in half. Put the fillets in cooking wine, marinate for a while, and then put them in a pan and stir-fry for a while (more oil, then put the fillets in the oil, slide for a while and then serve, otherwise the fillets will break).

3.Fry the remaining fish heads and bones in oil, add cooking wine, salt, and pickles, and stir-fry for a while.

4.Cut the tofu and set aside, 5Add water to the pot and bring to a boil, then wait for the fish head and fish bones to cook, and then remove them. (Add some ginger and cook together).

6.Finally, pour in the fillets.

7.Restart the oil pan, stir-fry the peppercorns, chili peppers, green onions, ginger and garlic until fragrant, and finally pour them into the cooked sauerkraut and fish soup.

Prepare about 500 grams of 1 black fish, 2 shallots, and 1 small piece of ginger.

30g cooking oil, 1 2 tbsp cooking wine, 1 tsp pepper, 2 tsp refined salt, 1 2 tsp sugar.

Method: Remove the scales, gills and internal organs of the black fish. Wash and cut sections; Wash and cut the chives and slice the ginger;

Put oil in the pot, heat it, add the black fish segment and fry it slightly, then add an appropriate amount of water and cooking wine, refined salt, sugar, chives, ginger slices, cook until the black fish meat is cooked and rotten, pick off the green onion segment and ginger slices, add pepper, and burn for a while.

Black fish porridge. Prepare the ingredients as follows: 100 grams of rice, 100 grams of black fish, 3 dried shiitake mushrooms, 50 grams of celery, 1 teaspoon of salt, 1 2 tablespoons of ginger, 1 teaspoon of sesame oil, 1500 ml of water.

The specific method is as follows: soak the dried shiitake mushrooms in warm water until soft, wash them, remove the stems and cut them into thin strips. Remove the celery leaves, wash and finely chop.

Slice the black fish into thin slices. Peel and wash the ginger, cut into shreds, and wash the rice. Add 1500ml of water to a pot, bring to a boil over high heat, pour in the rice, and then change to low heat and simmer for 45 minutes.

After that, turn the heat to high, add the fish fillet, shredded mushrooms and shredded ginger and cook for 4 minutes, turn off the heat, add chopped celery, salt and sesame oil to taste!

Roasted black fish with garlic seeds.

Prepare the ingredients as follows: 1 black fish, appropriate amount of oil, 2 grams of salt, 5 grams of sugar, 2 grams of pepper, 10 grams of braised soy sauce, 15 grams of white vinegar, 100 grams of garlic seeds.

The specific method is as follows: step 11 of the practice of roasting black fish with garlic seedsA wild black fish, slaughtered, washed and cut into 2 cm wide segments, add shredded green onion and ginger and pepper, white vinegar and salt to marinate for 10 minutes, dip a little dry starch on the surface, put it in a frying pan and fry until golden on both sides, if there is a supor without sticking to the wok, it will be better, you can directly come out of a pot, but unfortunately I didn't, and patted the fish to break the phase, you can only use two pots to make a dish, put a little oil in the wok, fry the garlic until the surface is yellow, add boiling water, and at the same time add sugar, salt and pepper to taste, put an appropriate amount of braised soy sauce to adjust the color, At the same time, add a little white vinegar to remove the smell, put the fried fish pieces in, and simmer for about 5 minutes!