With only one fish at home, how can you make multiple dishes with one fish?

A fish big enough can make many delicious dishes to entertain two or three friends.

1. Pickled pepper fish head.

Chop off the head of the fish together with the lower jaw, divide it into two halves, put salt, cooking wine and shredded ginger, fully grasp and mix evenly, and marinate for half an hour. Chop a small bag of pickled peppers, mash half of the garlic into minced garlic, and cut half of the green onion into thin strips. Put oil in a frying pan, pour in pickled peppers and green onions and garlic when it is 60% hot, stir-fry over low heat until fragrant, and pour it on the marinated fish head together with the oil in the pan.

Put water in a boiling pot, steam for about 10 minutes after steaming on high heat, and pour steamed fish soy sauce before leaving the pot. <>

2. Cold fish skin.

Slice the skin diagonally with a knife, clean it and cut it into thin strips. Put water in a boiling pot, add a spoonful of cooking wine to boil, pour in the fish skin, blanch for more than ten seconds, then remove the water quickly, soak and cool. In a bowl, put sugar, balsamic vinegar, light soy sauce, soy sauce, millet spicy and minced garlic and stir well.

Remove the fish skin and put it on a plate, drizzle with the sauce, stir well and you're done.

3. Sweet and sour fish fillet.

The middle of the fish is cut along the bones, cut into thick slices with an oblique knife, and marinated for half an hour with cooking wine, salt and black pepper. Coat the fish in a layer of starch and fry it in a hot pan until golden brown and remove it. Leave a little base oil in the pot to heat, fry the chives, ginger and garlic, then put in the fish, add balsamic vinegar, sugar, tomato paste, salt, water and a spoonful of starch, simmer for half an hour, the soup becomes viscous and red and bright.

Fourth, braised fish tail.

The back part of the fish, together with the tail of the fish, is separated from the middle and spreads into a fan shape, and several cuts are made with a knife on it. Pour a thin layer of starch on the tail of the fish, put it in the oil pan and fry it to shape it, and then remove it. Fry shallots, ginger and garlic in the bottom oil of the pot, add fish tails, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, sugar and a spoonful of water, simmer for more than ten minutes, and finally turn on high heat to reduce the juice.

The remaining fish bones and fish offal can be boiled into soup, so that one fish can make multiple dishes, with all the color, flavor and flavor, so that you can eat enough whole fish feast.

You can divide the body of the head of the fish and the tail of the fish, and then cook them separately, so that you can make a lot of delicacies, and then you can use some characteristics of the fish to make some special dishes.

You can separate the fish meat from the fish bones, use the bones to make soup, the taste is very delicious, very appetizing, and has a high nutritional value, you can use the fish meat to cut into fish fillets, make boiled meat slices, and other favorite foods are OK, you can also divide a fish into two parts to cook.

You can make fish into chopped pepper fish heads, stew tofu with fish bones, fish fillets can be used to fry green peppers or sharp peppers, can be used to stew soup, can also be made into boiled fish, can also be made into salt and pepper fish bones.

The first thing that came up was a plate of golden peanuts and rice-sized grains - crispy fish scales. The fish scales are coated with flour, pepper and salt in the oil pan, and it tastes crispy and refreshing, and it is a good accompaniment to wine.

Next up is the spicy fish steak, boiled fish bones with dried chilies.

This was followed by Kung Pao Fish and Sweet and Sour Fish, but before the meat of the fish was exhausted, a dish of fish noodles mixed with flour came up.

There is also a dish that is breathtaking. The red oil is impregnated and you can see white garlic and a green fish tail - garlic roasted fish tail.

As for the fish head, it is a pot of soup - casserole fish head soup.

Whole Fish Feast" It's time for it all, right? Wait, there is the last dish - pickled pepper and fish offal, which is a good accompaniment to rice.

The eight dishes have been served. But who knows if one day a chef will serve up a ninth course?

A fish, from the outside to the inside from the beginning to the end, is unexpectedly all indispensable, that is to say, a fish, there is no waste in the whole body. As the spirits of all things, we humans are naturally much more useful than fish.

1.Fish scales can be fried (carp) 2Fish skin salad 3

Steamed fish belly 4Fish bone soup 5The fish part is made into fish balls 6

Fish part sashimi 7Chopped pepper fish head 8Stir-fried fish tail 9 stir-fried fish intestines.

Sweet and sour fish, killing fish, stewing, frying, frying, making soup.

1. Choose whether the fish body needs to be processed according to the shape of the fish. The most suitable mature fish is a flat-shaped fish, such as bream, etc., which can be steam directly on the plate after cutting a willow leaf knife or a deep cut on the back of the fish, or it can be steamed directly without changing the knife (steaming the fish with a screen); For fish with thick loins, such as sea bass, etc., the spine can be cut along the back with a knife in the belly of the fish, and the fish body can lie down when steaming, and the thickness should be reduced for maturity (steamed sea bass); Larger fish such as fathead fish, herring fish, grass carp, etc., it is best to cut two pieces or steam them in sections (two-color chopped pepper fish head). 2. Don't pick the big fish, the fish of the steaming method is controlled within 1 catty and 2 taels, the fish should be fresh and fresh, and the live fish is the most beautiful to steam.

Before steaming, the fish must be cleaned, especially the black membrane in the belly of the fish, which must be scraped clean to ensure that the steamed fish is not fishy;

3. Washing fish in warm water can remove fishiness. After killing the fish, use a knife to scrape the scales and rinse the slippery layer of the fish with warm water. When the fish is raised, there is a creature called the sponge in the water, the smell of the earth is very large, this layer of sponge is the fishiest part of the fish, so rinse it with warm water, you can achieve the purpose of removing the fish.

4. Pick live fish to see five o'clock. There are five points to grasp when selecting live fish: first.

First, the fish scales are relatively complete; Clause.

Second, the fish meat is elastic; Clause.

3. Generally, the smell of fresh live fish will be relatively large; Clause.

Fourth, the gill color of the fish is pink or bright red is preferred, white or dark black is not good; Clause.

5. The brighter and more transparent the eyes of the fish, the fresher the fish. 5. The steam should be sufficient before serving. The water in the pot must be boiled before the steamed fish is served.

Because in order to make the fish fresh and fragrant, it is necessary to have enough vapor pressure. If the steam pressure is insufficient, even if it is cooked, the texture of the meat will be soft and soft, the texture will not be firm enough, and the aroma will not be enough.

6. Kill the fish for 2 hours before serving. Many people buy fish from the market, and they think that after killing, they should be fresh and put in the pot immediately, but they don't know that within 2 hours after the fish dies, it is the time for the body to detoxify, and it is obviously not a good time to steam at this time. Therefore, you should wait for the fish to be detoxified before steaming.

Yes, yes, what language are you looking at? If the ordinary goldfish should control the water temperature, it is necessary to do a good job of proofing, and the automatic water circulation machine must do a good job of proofing.

You can make steamed fish, oil, salt, oyster sauce, light soy sauce, shredded ginger, and chopped green onions.

No matter how you do it, you can't see it, it's mainly salt, and you need more salt to make fish, not too much. Fish without salt is useless to chefs in the world.

The key point of making fish is to remove the fishy, and after using ingredients such as ginger and shallots, cooking wine, to remove the fishy smell, as long as it is not too outrageous, it will not be unpalatable.

Is there any salt? Steam, add some chopped green onions.

We use, salt, shallot, ginger, garlic, cooking wine, dark soy sauce.

A lot of fish can be cooked so dry, and it is always delicious.

Come, Chinese New Year's Eve dinner you make such a fish, it will surely shine in the audience.

Cooking potatoes at home with a lot of fish is both healthy and nutritious.

That is baked directly by putting biscuit powder on the biscuit mold, which is very simple, but it is a specially made mold.

Team Supplement 2011-02-27 13:10So do you think someone here can tell you? Bai asked.