What kind of fish can be used to make watercress fish, and what method is it better to make watercre

What seasoning to put in the watercress fish.

1. Wash the sea bass, remove the scales and internal organs, wipe off the blood and water for later use, and chop the ginger, garlic and bean paste.

2. Boil water in a pot, put in the sea bass water and boil it again to pick up the fish for later use.

3. Heat a little oil in a pot, add the chopped bean paste, and fry the red oil over low heat.

4. Add minced ginger and garlic, stir-fry to bring out the fragrance, add the stock if there is stock, and add a bowl of water if there is no stock.

5. Add a little sugar, add cooking wine, and then pour in vinegar.

6. After boiling the miso soup, put in the fish and simmer for about 15 minutes, depending on the size of the fish, because the fish has not been fried, so do not turn it at will after putting it down, and you can turn it once halfway.

7. Finally, when the juice is thick, add the chopped millet pepper and shallots, and cook for a while.

A common practice of watercress fish.

Watercress fish method one.

1. Clean the crucian carp, add cooking wine and salt and wipe well (cooking wine and salt outside the amount), and marinate on the side.

2. Put sugar, dark soy sauce, light soy sauce and cooking wine into a small bowl, stir well and set aside;

3. Chop the green onion, ginger and garlic for later use, chop the bean paste for later use;

4. Adjust the water starch for later use.

5. Evenly sprinkle the marinated fish with a layer of dry flour.

6. Put oil in the pot, boil until it is about 6 hot, add the crucian carp, and shake off the excess flour before putting it into the pot;

7. Fry until golden brown on both sides; Drain the oil and set aside;

8. Leave the bottom oil in the pot and stir-fry the minced ginger and garlic;

9. Add the bean paste and stir-fry until the red oil comes out;

10. Add the sauce and stir-fry evenly;

11. Add chicken broth and bring to a boil;

12. Add the crucian carp, turn to low heat after boiling, cover the pot and simmer for about 5 minutes until the fish is cooked and flavorful;

13. Serve out the fish and arrange it on the plate;

14. After the soup in the pot is boiled, add an appropriate amount of water starch to introduce the appropriate consistency;

15. Boil until the soup bubbles, then add the vinegar;

16. Add chopped green onion and turn off the heat;

17. Pour the soup over the fish.

Watercress fish method two.

1. Cut the soaked red pepper into sections, slice the pickled ginger, finely cut the pickled greens, slice the garlic, cut the green onion into sections, cut the ginger finely, and prepare a large spoonful of Pixian bean paste. Spare.

2. The belly of the fresh big fish Wanyu bought back from the market has been cut into even sections, and cleaned with water at home.

3. Put the flour on a plate, and put the marinated fish into the flour and coat it with flour.

4. Turn on low heat, rub it in an iron pot with a piece of ginger, pour in cooking oil, put the fish coated with flour into the oil pan and fry it one by one, fry the yellow side with chopsticks and fry the other side, fry it and put it on a plate.

5. Use the remaining oil to fry the fish in an iron pan, turn on medium heat, add pickled red pepper, pickled ginger, pickled greens, garlic and stir-fry until fragrant, add Pixian bean paste and stir-fry quickly, add water, cover, boil for another 5 minutes after boiling, let the taste fully dissolve in the water, and then add sugar.

6. Change the heat from medium heat to low heat, put the fried fish piece by piece, boil for 1 minute on medium heat to taste, sprinkle with green onions, and turn off the heat.

7. Sprinkle a little chicken essence with a spatula and put it on a plate.

Simple and delicious watercress fish to do this.