How to make the fish delicious! How to make the big skinned fish delicious

Sweet and sour peeled fish.

Ingredients: 1 large peeled fish, 3 slices of ginger, oil, salt, pepper, chicken essence, sugar, vinegar, light soy sauce, dark soy sauce, cooking wine, sharp pepper, shallots.

Method: 1. Peel the fish and wash it, cut the oblique mouth with a knife on both sides, dry it with kitchen paper, and evenly smear an appropriate amount of salt on both sides;

2. Pour an appropriate amount of oil into the pot, put in the ginger slices, and scoop up the ginger slices when the oil is hot and the ginger slices change color. Add the fish and fry over low heat until golden brown on both sides;

3. Add an appropriate amount of pepper, sugar, vinegar, light soy sauce, dark soy sauce, cooking wine, add a little water, mix into juice, and pour it into the pot together with the sharp pepper. After boiling over high heat, cover the pot, reduce the juice over low heat, and turn the fish over the middle to make it evenly flavored;

4. When the soup receives the appropriate level, add an appropriate amount of chicken essence, gently turn the fish with a spatula, and finally sprinkle with chopped green onions and put on a plate.

Braised grilled fish.

Ingredients: grilled fish, green onion, ginger and garlic, vinegar, sugar, cooking wine, green pepper.

Method: 1. Marinate the fish in soy sauce for 10 minutes.

2. Fry the fish until slightly yellow on both sides.

3. Stir-fry chives, ginger and garlic, and add the fried fish.

4. Add vinegar, sugar, cooking wine, and marinated fish juice.

5. Boil the green peppers in the soup, remove the juice from the pot and put on a plate.

Grilled fish with tempeh.

Ingredients: Appropriate amount of peeled fish, leftover tempeh and tempeh in canned dace.

Method: Add an appropriate amount of oil to the pot, then fry the fish, pour out the oil in the pot, add the tempeh, and then put the fried fish in it and stir-fry.

Sweet and sour large peeled fish.

Ingredients: A large peeled fish (about 600 grams) Appropriate amount of ginger.

Appropriate amount of chives Appropriate amount of cooking oil.

Salt to taste, cooking wine to taste.

Appropriate amount of light soy sauce and appropriate amount of sugar.

Aged vinegar to taste, tomato sauce to taste.

Starch to taste. Sweet and sour large peeled fish preparation.

Step 1 Wash the skinned fish, dry the water, and use a knife to hit the net flower knife on both sides of the fish (generally the smaller fish only need to draw a few knives on both sides, this fish is particularly large, there are more than a catty, and the meat on the back is particularly thick, so I am afraid that it will not be cooked thoroughly, so I hit this flower knife). Finely slice the ginger and chop the chives into chopped green onions.

Step 2: Mix the sweet and sour sauce. Take a bowl and stir well according to the ratio of one spoonful of cooking wine, two spoons of light soy sauce, two spoons of sugar, four spoons of tomato sauce and three spoons of aged vinegar (generally the ratio of pure sweet and sour can be prepared with one spoonful of cooking wine, two spoons of light soy sauce, three spoons of sugar, four spoons of aged vinegar and five spoons of water, and the ratio of sweet and sour in ketchup is adjusted here).

Step 3 Wipe the fish body dry with a kitchen paper towel, pat on a thin layer of dry starch, heat the pan, add more oil, bring to a boil, and fry the fish.

Step 4 Fry the fish over medium-low heat, turn the pan from time to time to let it heat evenly, fry on one side and then change the surface until both sides are golden brown and crispy.

Step 5: Add the remaining oil in the pot and stir-fry until fragrant.

Step 6 Put the sweet and sour sauce in, then use this bowl to connect half a bowl of water, scoop a small spoon of dry starch and stir it into water starch and add it to the pot, bring to a boil over high heat, and stir well with a spatula.

Step 7: Put in the large peeled fish, wrap the soup evenly, cover and simmer over low heat, then turn over and do so, and finally collect the juice and start the pot (if the fish is fried too much and cannot be turned over, the soup is continuously poured on the fish with a spatula, and it can also be cooked.) If the soup is too dry, add water as appropriate).

Step 8 The fish is tender, sweet and sour, your baby's favorite.

Step 9 Finished product drawing.

Cooking tips for sweet and sour large peeled fish.

Be patient when frying fish, when the fish is fried, the dish is half the success; This dish can be made with pure sweet and sour, and the color looks better after adding tomato paste; Vinegar should be aged vinegar in order to have a long aftertaste, sour and delicious.

Main ingredients: a peeled fish, 10 grams of garlic, 10 grams of ginger, an appropriate amount of garlic sprouts, and an appropriate amount of green and red pepper accessories: an appropriate amount of pickled pepper, an appropriate amount of salt, and a small spoon of light soy sauce.

1.The peeled fish is coated in starch and fried until crispy.

2.Stir-fry ginger and garlic in hot oil.

3.Pour in the pickled peppers and stir well, then pour in boiled water.

4.Pour in the fried skinned fish.

5.Add salt and light soy sauce to taste.

6.Cover and simmer for 3 minutes.

After a few minutes, add the garlic sprouts, green and red peppers, and remove them from the pot.

Skinned fish is a very common economic fish, and it used to be very cheap. Many places have different names.

Because its skin is thick and tough, it will peel off the skin before making fish, so the simplest image of this fish is called: skinned fish. Because its head resembles a horse's head, it is also called a horse-faced fish.

In Chaoshan, this fish dialect is called "Di Zai".

The practice of Chaoshan cuisine is mainly to highlight the original taste of the ingredients, and the methods of cooking fish are extremely simple, trying to reflect the freshness of the fish. The method of boiling and peeling fish is also different from other regions, no frying, not braised but semi-decoction, no need to add salt, no soy sauce, oyster sauce and other condiments, only Puning bean sauce seasoning, boiled fish, no fishy smell, the meat is tender, and the golden soup is particularly attractive.

Puning soybean paste is also a kind of sauce made of soybeans, and the biggest difference from soybean paste in other regions: many soybean pastes are very dark in color and mainly brown, and Puning soybean paste is golden in color. The sauce gives people a very thick feeling, especially when some dishes use soybean paste, they need to be mixed with water to the extent that they are thinner.

Taste: Usually soybean paste, very salty, reflects the flavor of the sauce. Puning bean sauce is moderately salty, salty and fresh. It can be used as a dipping sauce and is often used to cook fish, which can remove the fishy smell and enhance the flavor of the fish.

The practice of peeling fish.

Teach you how to peel fish: Raw materials:

Three fish with peeled skin, garlic, shredded ginger, cooking wine, shallots, pepper, cumin, oil, salt, appropriate amount.

Method: 1. Wash the peeled fish, remove the head, and draw a few oblique openings on the fish body for later use.

2. Take a bowl, put an appropriate amount of salt, pepper, cooking wine [a little bit is fine], garlic, shredded ginger, stir it well with chopsticks, and marinate the fish for 30 minutes.

3. Take a baking sheet, put tin foil on top, put the marinated fish on top, and sprinkle pepper, cumin and oil evenly on both sides of the fish. Bake in the oven for 35 minutes (turn over once during the process), take out and sprinkle with chopped shallots, and the fragrant grilled fish is ready.

How to make the fish with the sauce of lemon flavor.

Ingredients: 3 stripes of fish, garlic, shredded ginger, cooking wine, pepper, salt, lemon, tomato sauce.

Production: 1Wash the peeled fish and make a cross on the body of the fish.

2.Take a large bowl, put in the peeled fish, add an appropriate amount of salt, pepper, cooking wine (a little), garlic, shredded ginger, stir it well with chopsticks, and marinate for 30 minutes.

3.Evenly pat the surface of the peeled fish with starch, fry it in a pan until golden brown, and remove it for later use.

4.In another pot, add a little oil, when the oil temperature is 3-4 hot, add two tablespoons of tomato sauce and a spoonful of sugar, stir-fry over low heat.

5.Pour in the grilled fish and stir-fry to evenly coat it with tomato juice, squeeze in a little lemon juice, sprinkle a little chicken essence and stir-fry well, turn off the heat and put it on a plate.

Tips: This dish is salty, fresh and delicious, sweet and sour, appetizing, the meat is crispy on the outside and tender on the inside, and the most important thing is to ignore the fish bones.

The practice of peeling fish.

I'll teach you how to make a peeled fish (it's very simple, it doesn't take time, it's very cooked):

Wash and drown with salt and ginger for 10 minutes.

Pour oil into the pot, and the oil is the same as the usual amount of stir-frying; Fry the submerged peeled fish and take it out.

Then put sugar in the oil in the oil pan (3--4 spoons), slowly stir until the sugar melts and foams (the sugar at this time mainly plays a role in coloring);

Then put the green onions, ginger and garlic and fry the yellow, then put the soy sauce cooking wine, a small amount of salt, water (boiling water), put the fried peeled fish in, and then put some tempeh to burn, and then boil over low heat after the heat boils.

Add salt when it's almost cooked, then collect the soup (just a few minutes on high heat).

Add MSG when out of the pan.

The practice of peeling fish, the ancient practice of peeling fish, is so fragrant!

1. Clean up the skinned fish.

The skinned fish itself is cleaner than other fish, because it has been peeled, but a small amount of fish maw waste should be removed when you buy it home, and the gills of the fish should be cleaned at the same time.

2. Prepare the ingredients.

Cut the celery into small pieces, cut the millet pepper into shreds, prepare a shallow casserole, put vegetable oil on the bottom of the pot, and place the fish evenly in the casserole, try not to stack multiple layers, at most two layers. Sprinkle a spoonful of ginger foam, a spoonful of soybean paste, soaked tempeh and shredded millet pepper on the surface of the fish.

3. Boil the fish. Put some water in the casserole, the amount of water is level with the amount of fish, put it for about 2 minutes, you can better absorb the flavor, because you put the soybean paste, you don't need to put salt, and the heavy taste depends on your own taste and then put a little salt, boil the water in the casserole over high heat, peel the skin and say that the cooking time can not be long, otherwise the meat will be firewood, and there is no tenderness.

4. Stuffy pot. After boiling the water in the casserole on high heat, put the celery section into the pot to play the role of fragrance, then cover the lid and cook on high heat for 2 minutes, after the fish eyes protrude, immediately turn off the fire, after turning off the fire, you have to open the lid immediately, and then use the heat of the casserole to simmer for a few minutes to eat, so that the cooked fish is very tender and delicious.

Ingredients: peel the fish catties. Steps: 1. As the name suggests, simply clean it after peeling the skin without scraping the scales.

2. Chop into small pieces for easy flavor.

3. Add shredded green onion and ginger, Sichuan pepper star anise, cooking wine salt, knead the fish pieces, seal and refrigerate for one hour.

4. 1 egg, 2 tablespoons of flour, half a bowl of water, stir the three well, and do not have flour lumps.

5. Drain the fish pieces with kitchen paper, dip the flour and egg liquid into the boiling oil pan.

6. Don't turn it frequently, and turn it over after the fish is golden on one side.

7. The fish pieces are easy to cook, and the fish pieces turn yellow! Drain from the pan and garnish with coriander leaves.

The above content refers to Encyclopedia - Peeled Fish.

Peeled fish can be made into braised peeled fish, steamed peeled fish, and home-style peeled fish. Taking braised peeled fish as an example, you need to prepare ingredients: 500 grams of peeled fish, black bean sauce, a spoonful of minced ginger, a spoonful of soybean paste, a little vegetable oil, a little celery, and 2 millet pepper strips.

It is divided into 4 steps, and the following is the detailed operation:

Step 1: Clean the skinned fish.

To remove the maw waste and clean the gills at the same time, you need to tear open the mouth of the fish and pull the gills out in the upward position, and then clean the fish.

Step 2: Put the ingredients.

Serve the wine in the bottom of the pot with vegetable oil and place the fish in a casserole. Sprinkle a spoonful of minced ginger, soybean paste, soaked tempeh and shredded millet pepper evenly on the surface of the fish.

Step 3: Simmer the pot.

Bring the water in the casserole to a boil on high heat, put in the celery section, and then return to high heat and cook for 2 minutes. Use the heat of the casserole to simmer for a few minutes.

The braised peeled fish is delicious.

When choosing skinned fish, be sure to choose one with elastic flesh. So that the fish is fresh. Medium-sized skinned fish is the best!

5 fish.

Ginger to taste. Garlic to taste.

6 dried chili peppers.

Sichuan peppercorns to taste.

1 tablespoon of bean paste.

Cooking wine to taste.

Light soy sauce: 2 tablespoons.

1 tablespoon vinegar.

Oyster sauce 1 tablespoon.

Salt to taste. Sugar a teaspoon.

Preparation of braised skinned fish.

After the fish is cleaned, a flower knife is put on the back, and it is marinated with salt and cooking wine for about half an hour.

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Heat the pan and pour in an appropriate amount of oil, pour in the marinated fish and fry until golden brown on both sides. When frying fish, fry it over high heat and then low heat. The fish fried in this way is crispy on the outside and tender on the inside. Very tasty!

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When it is ready, please click to enter **Description.

Heat the pot, pour in an appropriate amount of oil, add ginger, garlic, dried chili pepper and peppercorns and stir-fry until fragrant, then add sugar and stir-fry until sweet. Pour in the fried fish and add water to the pan. The water should be one centimeter above the fish!

Immediately add the bean paste, cooking wine, light soy sauce, aged vinegar and oyster sauce.

Cover the pot. After the heat boils, turn to low heat and drain the soup!

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Sprinkle with chopped green onions! Please click Enter a description.

Tips: This fish is crispy on the outside and tender on the inside, and has no spines.

It tastes really good!

The reason why skinned fish are skinned is because their skin is very rough. If you don't peel it, no one cares about it, which is ugly and unpalatable. Peeling is usually more convenient with the skin on the head.

Secondly, there is nothing to eat if the head is left on it. Thirdly, fish heads, fish skins, fish offal, etc. can be used to make fishmeal, so the skinned fish that we usually sell in the market have no head.