How to make the fish delicious when it is dried, the practice and eating method of air dried bream

1. Flavored dried fish.

Operate. 1. Soak the dried fish in vinegared water for about 20 minutes, then rinse with water and drain the water.

2. Heat the oil in a pan, add ginger slices, stir-fry dried red pepper until fragrant, add dried fish, and stir-fry green onions.

3. Add vinegar, cooking wine, dark soy sauce and oyster sauce to color the fish.

4. Add a bowl of water, bring to a boil, simmer for about 3 minutes, and then reduce the juice on high heat.

5. Add MSG and sugar to taste, then remove from the pot and sprinkle with chopped shallots.

Tips: Dried fish has a salty taste, so be sure to soak it in water, or don't put salt when cooking, it's best to taste it yourself.

2. Spicy dried fish.

Ingredients: 50 grams of dried small fish, appropriate amount of fried peanuts.

Seasoning: Dried chili, ginger, garlic, chopped green onion, Sichuan pepper, cooking wine.

Method. 1. Dry wash the small fish, soak it in warm boiled water for half an hour, then drain it and set aside; Finely chop the ginger and garlic, remove the stems and seeds of the dried chili peppers and cut into shreds.

2. Put oil in a hot pan, add peppercorns, fry over low heat to bring out the fragrance, and then remove it; Then add the dried fish, fry it over low heat until golden brown and crispy, then put in two teaspoons of cooking wine, stir well, scoop out the dried fish, and set aside.

3. Add the remaining oil in the pot, add the dried chili shreds, ginger and garlic, and chopped green onions, stir-fry until fragrant, then add the dried fish that were fried before, and stir-fry well.

4. Pour in about 40ml of water, turn to high heat, turn off the heat after the soup is completely dry, finally pour in peanuts, stir-fry well.

Dried fish and vegetarian chicken. Material.

Ingredients: 2 vegetarian chickens, half a carrot, 1 dried fish.

Excipients: appropriate amount of sunflower oil, appropriate amount of soy sauce, appropriate amount of sugar.

Method. 1. Cut the dried fish into pieces and soak in water for 20 minutes.

2. Cut the carrot into hob pieces.

3. Slice the vegetarian chicken.

4. Heat the pot, pour half a pot of oil, burn seven layers, fry the vegetarian chicken, and heat it on medium heat.

5. Fry until golden brown on both sides, filter oil and serve.

6. Leave some oil in the pot, pour in the carrots and stir-fry, then add the fried vegetarian chicken, and stir-fry together.

7. Add soy sauce and sugar, don't put too much soy sauce, because the fish is salty.

8. Clean the soaked dried fish and put it directly into the pot; Add water to submerge the noodles, bring to a boil over high heat, and then change to low heat and simmer.

9. Wait for the water to boil dry, it takes about 30 minutes, and then put it out of the pot and put it on a plate.

Usually, the dried fish is stir-fried with green garlic, and the taste is fragrant. Prepare ingredients: half a strip of dried fish, rice wine, ginger and garlic, soy sauce, green garlic, and sugar.

The specific method is as follows: soak the dried fish in water and wash it and cut it into small pieces, put oil in the pan, put in the fish pieces and fry them slightly, and fry the other side when one side is browned. After frying, pour in cooking wine, add the chopped ginger slices and green garlic, separate the garlic and garlic leaves, and cut them into small pieces.

First put in the green garlic and boil it, add the garlic leaves to boil and stir, and the soup can be put on a plate after it is dried.

Preparation of ingredients. Air-dried fish, green onions, cooking wine, red pepper.

Appropriate amount of sesame oil. Methodological steps.

1. Shred the green onion and ginger, spread it on a plate, wash the dried fish and put it on the plate;

2. Add an appropriate amount of cooking wine and red pepper, and steam on high heat for about 8 minutes;

3. Pour out the water after taking it out, remove the green onion and ginger and put in the fresh green onion and ginger shreds;

4. Then boil a spoonful of hot oil and pour it hot.

On the fish.

Preparation of ingredients. Air-dried fish, ginger and garlic, green onions, dried red peppers, cooking wine, vinegar, oil to taste.

Methodological steps. 1. Wash the dried fish, boil the water in the pot, blanch the fish for 2 minutes, remove and rinse;

2. Heat an appropriate amount of oil in a pot, add ginger and garlic slices, and then put in the fish pieces and fry them over low heat until browned on both sides;

3. Then add cooking wine, vinegar, and an appropriate amount of water to cover the bottom of the pot, then add chopped green onions, stir-fry the fish pieces after boiling, and remove the juice from the pot.

Preparation of ingredients. Half a pound of air-dried fish, 1 pound of pork belly, 2 tablespoons of light soy sauce, 1 tablespoon of rock sugar, 3 tablespoons of rice wine, a little vinegar, star anise, cinnamon.

Amount. Methodological steps.

1. Soak the air-dried fish in warm water for about 5 minutes, then cut into pieces, clean and control the water;

2. Blanch the pork belly for 3 minutes, then remove and cut into pieces, heat a little oil in the pot and add the fish pieces and stir-fry;

3. Then add vinegar and sugar.

Cooking wine, cover the pot and simmer for a while, then reduce the juice over high heat;

4. Put the pork belly in the casserole, stir-fry slowly over low heat, pour in the light soy sauce to color after frying, then add rice wine, rock sugar, cinnamon and star anise;

5. Then add an appropriate amount of water to cover the meat, turn to low heat and simmer for half an hour after boiling, then put the fish on low heat and simmer for 20 minutes, turn the pot evenly and collect the juice.

Preparation of ingredients. A little green pepper, feeling, green onion and garlic, appropriate amount of oil and salt, soy sauce, chicken essence.

Crumb. Methodological steps.

1. Wash the green peppers and cut them into shreds, soak the dried fish in warm water, drain and set aside;

2. Cut the green onion and garlic, heat the oil in the pot, pour in the small dried fish and fry until the golden ring, then add the green onion and pepper and stir-fry until fragrant;

3. Then pour in an appropriate amount of soy sauce, add chili pepper and stir-fry for 2 minutes, then add minced garlic and stir-fry well;

4. Finally, turn off the heat, add the chicken essence to season and remove from the pot.

1. Wash the air-dried bream, boil the water in the pot, blanch the bream for 2 minutes, remove and rinse;

2. Heat an appropriate amount of oil in a pot, add ginger and garlic slices, and then add the bream pieces and fry them over low heat until browned on both sides;

3. Then add cooking wine, vinegar, and an appropriate amount of water to cover the bottom of the pot, then add chopped green onions, stir-fry the bream pieces after boiling, and remove the juice from the pot.

Eel is also known as yellow-cheeked fish, water tiger, largemouth fish, etc., in addition to the northwest and southwest of our country, from the north to the south of the plain region of the rivers are distributed, its flesh is firm and delicate, the taste is delicious, has always been included in the first-class edible fish, dried eel made by the sun is loved by many people, and there are many ways to eat it, so let's take a look at the practice of eel together.

Dry-braised eel. 【Ingredients】1 ecker, soy sauce, beef, green onion, ginger, garlic, cooked lard, consommé, essence, sweet soy sauce, rice wine, pepper, monosodium glutamate, sesame oil.

The eel is scraped off the fine scales, the abdomen is dissected, the internal organs are removed, the gills are removed, and the fish is washed. The cross knife on both sides of the fish body is chopped, and the head of the fish is cut straight and continuous. Rub 20 grams of soy sauce all over the fish and marinate for 10 minutes. Finely chop beef, green onions, ginger and garlic.

Put the wok on a hot fire, pour in cooked lard, cook until it is 70% hot, fry the fish until golden brown on both sides, and drain the oil.

Turn on medium heat in a wok, pour in 30 grams of cooked lard, cook until it is hot, add green onions, ginger, garlic and minced beef to stir-fry until fragrant.

Add the consommé, refined salt, 30g soy sauce, sweet soy sauce, rice wine, pepper and fish, bring to a boil and reduce to low heat.

When the juice is dry, add monosodium glutamate, move to the pot with chili oil on high heat, turn the fish over, see that the juice is all dry, and put it on the plate. Pour excess grease over the fish and drizzle with sesame oil.

Ingredients: appropriate amount of catfish, auxiliary materials: appropriate amount of salt.

1. Fresh catfish should be cleaned, intestines and gills should be removed, cleaned again, drained, and it is best to wear gloves to deal with it, because there is mucus on the surface of the catfish's body.

2. Sprinkle with dry powder, marinate for 20 minutes, and remove.

3. Put it in a steamer, sprinkle some fine salt, and steam over medium heat for 8 minutes.

4. Allow the steamed catfish to cool.

5. You can also put it in an iron pot and slow heat to wrap the fish dry.

6. Put the dried and cooked catfish, put it on a bamboo pole, put it in the sun to dry, or put it in a ventilated place to dry naturally, and make a pot pot fish hand-rolled noodles in winter, which is delicious and delicious.

1. Cut the green onion into flowers and segments, slice the ginger and garlic, and dice the green and red peppers.

2. Wash the bream, tear off the black membrane in the belly, drain the water, and then wipe the fish with kitchen paper and rub a small amount of salt on the fish. Rub the pot with ginger pieces, add oil and burn six or seven into a hot balance, and fry the bream.

3. Fry one side and then turn over and fry, the heat is medium, pay attention to frying and then turn over.

4. Push the bream on the edge of the pot, add a little oil, add minced meat and fry raw.

5. Add the bean paste and stir-fry until fragrant, then continue to add green onions, ginger and garlic and stir-fry slightly.

6. Add other seasonings in turn, turn to medium-low heat and cook for about 15 minutes, during which the fish body is properly turned to make it flavorful.

7. Put the fish on the fish plate and leave the juice on high heat to reduce the juice until thick.

8. Pour the juice over the fish and sprinkle with diced green and red peppers and chopped green onions.

Passing by the vegetable market today, I saw someone selling dried fish, and I remembered the dried fish with honey sauce that I loved to eat when I was a child, so I bought some and came back, and shared with you the secret method of making dried fish in Xiaohuzhou, which is also very suitable for snacks, crispy and delicious, and the more you eat, the more fragrant it is.

Ingredients: dried fish, white sesame seeds, garlic, ginger, chili pepper powder, honey, light soy sauce, salt, sugar, sesame oil, edible oil.

Method: Soak the dried fish in clean water, and then remove and drain the dried fish until it becomes soft. (After soaking the dried fish, wash it with water.) ）

Pour the white sesame seeds into the pot and fry them first, and then they can be removed from the pot. Mince the garlic.

Take a small bowl, add a spoonful of bell pepper powder, a spoonful of honey, a spoonful of sugar, a spoonful of light soy sauce, a small half spoon of salt, a spoonful of sesame oil, stir well, and mix into a honey sauce. Traces of jujube (if the mixed juice is thicker, you can add some sesame oil appropriately.) ）

Pour cooking oil into the pot and stir the ginger first to bring out the fragrance.

Then pour the soaked dried fish into the pan and fry it. (When you first start frying, the oil in the pan will be a little cloudy.) ）

Fry until the dried fish is crispy and dry. (When the dried fish is crispy, the oil will become clear.) ）

Pick out the ginger slices inside, add minced garlic and stir-fry evenly. Pour in the honey sauce you just mixed and stir-fry evenly.

Finally, sprinkle with fried white sesame seeds and stir-fry evenly.

This honey-glazed dried fish is ready, it is particularly fragrant, particularly delicious, and the method is simple and easy to learn, which is perfect for making snacks. The quick collection of the dried fish that I love to eat, and the more I master the practice of dried fish, the more I eat, the more fragrant it is.

Ingredients: 1 catfish, 3 green onions, 5 slices of ginger, peeled garlic, 20 grams of oil, cooking wine and beer, a little rice wine, 1 large spoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 small spoon of chicken essence, a little salt, two pieces of rock sugar, 1 green pepper.

Braised catfish: lazy cooking method (no need to open the oil pan), the taste is very good, and the catfish is chopped into pieces.

No need to open the oil pan, the bottom of the pot is covered with green onions, ginger and garlic.

Add two tablespoons of rice wine, a bottle of beer, and don't add water to the air.

Turn on the fire and cover.

Bring to a boil and add rock sugar.

Add light soy sauce, dark soy sauce, salt, monosodium glutamate, turn the lid over slightly, and continue to burn.

When the juice is reduced, put in the green pepper lid, turn on low heat, and simmer for a while to absorb the flavor.

It's done, fresh and tender.