How to cook fried fish pieces to make delicious home cooked methods

When buying fish, you can ask the boss to help clean the internal organs and scrape off the scales. After buying it, wash it, let it dry for an hour, and drain the water.

Dry the small fish, add ginger foam, a spoonful of salt, three spoons of cooking wine, and marinate for half an hour. After marinating the small fish, add half a spoon of pepper, a little chicken essence, two spoons of flour and stir well.

Heat the oil in the oil pan, heat it to sixty percent hot, heat it over medium heat, put in the dried fish and fry it, don't put too much at one time, don't stir it as soon as you put it in, fry it for a minute or two and then turn it over, fry it on both sides, and the dried fish can be scooped up when it floats up.

If you want to eat tender fish, you can eat it in the last step. I like to eat small fish with crispy fish bones, so the small fish that I fished out is left to cool for about ten minutes, and then I will go back to the pot to fry it, so that the small fish do not need to spit out the fish bones, and it is crispy and delicious.

Ingredients: fresh hairtail, edible oil.

Ingredients: chili pepper, edible salt, sand tea sauce. Sichuan peppercorns, sugar, white vinegar, soy sauce, white wine, ginger, green onions, milk (you can remove the smell and make the hairtail taste very tender).

1. Scrape off the scales, remove the internal organs, chop off the head and tail and wash them, and cut them into 5 cm long sections.

2. Put the fish in a bowl, add minced green onion, minced ginger, salt, soy sauce, cooking wine, pepper, mix well and marinate to taste, and pat the flour on top.

3. Fill the wok with oil and burn it until it is hot, fry the fish section until it is yellow, and when the oil temperature reaches eighty percent hot, fry it again in the pan, and the fish section is golden brown and drain the oil, and put it on the plate. Serve with a plate of pepper and salt.

500 grams of yellow croaker, fried paste; 2 tablespoons of starch, 4 tablespoons of glutinous rice flour, 2 grams of yeast powder, 2 grams of five-spice powder, appropriate amount of water.

Green onions, ginger, Sichuan peppercorns, cooking wine, salt.

Characteristics: not greasy, crispy, fragrant and tender.

Operation 1, remove the yellow croaker and wash it.

2. Cut a flower knife on the fish body.

3. Add green onions, ginger, peppercorns, salt and cooking wine, mix evenly, and marinate for 30 minutes.

4. Prepare starch, glutinous rice flour, yeast powder, and five-spice powder in proportion.

5. Add an appropriate amount of water to make a frying paste. Immerse for 20 minutes.

6. Wash the marinated fish to a clean and evenly dipped in fried paste.

7. Fill the pot with oil, heat it, and control the oil temperature to drop a few drops of frying paste with chopsticks, so that it can float quickly.

8. Dip the fried fish and drain off the excess batter.

9. Put it into the oil pan and do not stir.

10. Gently shake the oil pan to make the fish float, and fry it over low heat until the skin is slightly yellow.

11. Remove the fish and reheat the oil.

12. Re-fry the fish until golden brown, remove and drain the oil.

A grass carp.

Three tablespoons of flour.

Starch 1 scoop.

Green onion and ginger to taste.

Onion half pulled.

Pepper and salt to taste.

Cooking wine to taste.

Egg whites a.

Oil half a pan. Step 1

1.A big grass carp, let's not talk about the dissecting and cutting process, it's a bit bloody.

2.The fish pieces are marinated with green onions, ginger, onions, pepper, salt, light soy sauce, cooking wine (no ginger, no cooking wine, a big mistake, only white wine is replaced), three spoons of flour, a spoonful of starch, an egg white, a spoonful of peanut oil, an appropriate amount of water, mix into a paste and pour it into the fish pieces (green onions, ginger, onions, don't pick out), mix well.

3.Heat half a pot of oil in a wok, use chopsticks to grab the fish pieces and fry them over low heat until golden brown.

4.The first time it was blown up.

5.Heat the oil until it smokes, add the fried fish pieces and return to the pan.

6.Fry it over high heat and take it out, you can eat it directly, or you can braise it to eat.

Ingredients for stewed deep-fried fish pieces.

8 pieces of fried fish and 2-3 pieces of red pepper.

Appropriate amount of green onion and appropriate amount of vinegar.

Salt to taste Coriander to taste.

Preparation of stewed deep-fried fish pieces.

Step 1: Fry the fish pieces, remove them from the refrigerator and set aside.

Step 2 green onions, red peppers, wash and put on a plate for later use, if there is no coriander at home, it is useless.

Step 3Put water in a pot, bring to a boil, add the fish, green onions, red pepper, and cook over high heat for 5-10 minutes. The soup is only delicious when it turns white.

Step 4 is already milky white soup, add salt, and a little vinegar (it seems that adding vinegar is to absorb the nutrients of fish soup for the human body, is calcium?) orz）

Step 5Okay, if you have coriander at home, it tastes better to put some coriander.

Ah, put the smashed fish pieces in the pot, there should be star anise, green onions, ginger, garlic, bay leaves, soy sauce, salt, sugar, and vinegar, boil over high heat, turn to low heat and simmer slowly.

Fry the fish pieces, add the green onion and mix it with the water.

How to stew and eat home-cooked methods when you play together, you can search for it on the top, and it will tell you many methods.

1. How to make fried fish pieces.

1.Ingredients: fish, ginger, green onions, light soy sauce, cooking wine, starch, flour, pepper.

2.Method. 1) Clean the fish, then cut it into small pieces and marinate it in cooking wine, starch, flour, light soy sauce and pepper for half an hour.

2) Finely chop the ginger and green onions, then add the fish pieces and stir well.

3) Heat the oil in a pan and fry the fish pieces until golden brown on both sides.

Second, other practices for fish fillets.

1.Braised fish fillets.

Ingredients: Fish, ginger, garlic, soy sauce, oyster sauce, balsamic vinegar, cooking wine, salt, pepper.

Method. 1) Clean the fish, cut it into small pieces and marinate it with pepper, cooking wine, salt and ginger for half an hour.

2) Coat the fish pieces with starch, fry them until golden brown, remove them, and drain the oil.

3) Pour the minced green onion, ginger and garlic into the oil pan and stir-fry until fragrant, then pour in the fish pieces, add soy sauce, oyster sauce, sugar and balsamic vinegar and stir-fry evenly.

2.Chrysanthemum fish in tomato sauce.

Ingredients: grass carp, tomato paste, sugar, white vinegar, cooking wine, salt, starch, ginger, chives.

Method. 1) After slaughtering, the grass carp is cleaned, and then the fish meat is cut into small pieces and cut the fish into chrysanthemum shapes.

2) Marinate the fish with salt, cooking wine, chives and ginger for half an hour, then pat on the starch and fry in the pan.

3) Heat the oil in a pan, add tomato paste, rock sugar and white vinegar, bring to a boil, add starch to thicken, and finally pour the sauce over the fish.

3.Boiled fish pieces.

Ingredients: fathead fish, garlic, ginger, light soy sauce, cooking wine, chives, chives, chili peppers, green and red peppers.

Method. 1) Slaughter and clean the fathead fish, then cut it into pieces and marinate it in cooking wine, light soy sauce and salt for 20 minutes.

2) Finely chop the garlic and chili, shred the ginger and mince the chives.

3) Heat the oil in a pan, fry the fish pieces until golden brown on both sides, then pour in the green onion, ginger and garlic cooking wine, light soy sauce and an appropriate amount of water.

4) After boiling, add balsamic vinegar, salt and chili pepper to taste, and cook.

4.Spicy fish fillet.

Ingredients: grass carp, ginger, garlic, balsamic vinegar, sesame seeds, sugar, soy sauce, chili pepper, Sichuan pepper, rice wine, salt.

Method. 1) After slaughtering, the grass carp is cleaned, then cut into small pieces, and marinated for more than half an hour with ginger, pepper, chili pepper and rice wine.

2) Put the marinated fish pieces into the oil pan and fry them until golden brown on both sides, then remove them and set aside.

3) Pour the green onion, ginger, garlic, Sichuan pepper and chili pepper into the oil pan to preserve the fragrance, pour in the fish pieces and rice wine and simmer.

4) Then add soy sauce and sugar and stir-fry evenly, sprinkle with sesame seeds.

1. Clean up the grass carp and cut it into larger pieces;

2. Marinate the fish pieces for one night with a clear amount of cooking wine, five-spice powder, salt, green onions, ginger slices, and then mix them;

3. After marinating the fish, remove the oil from the pan and use a small plate to get some dry starch and put it for later use. When the oil pan is 6 hot, take out the fish pieces and wrap them in dry starch, shake them to fight the sail floating noodles, fry them in the oil pan until they are golden brown, and fry them again after the oil temperature comes up;

4. Prepare some shredded ginger and green onion slices, and cut the green and red peppers into pieces;

5. Stir-fry and put less oil in the pot, add shredded ginger and green onion slices after the oil is hot, and put in the fried fish pieces;

6. Add a small bowl of water, a little soy sauce, salt, five-spice powder, bring to a boil over high heat, turn to medium heat and simmer for about 10 minutes;

7. When there is basically no soup, put in the green and red pepper slices;

8. Stir-fry over high heat until it is broken.