How to make the fat meat of the fish delicious, how to make the fish delicious and simple

Preparation: fish belly, ginger, garlic, cooking wine.

Pepper, salt, soybean paste, peanut oil.

Chopped green onions, etc. The specific steps are as follows:

Step 1: Prepare a piece of grass carp belly, first clean the fish belly, if there is a black membrane in the belly of the fish, be sure to clean it, otherwise it will be very fishy, after cleaning, cut the fish belly into small pieces and put it in a large bowl.

Step 2: Prepare a piece of ginger and a few cloves of garlic, chop the ginger and garlic together and add them to the fish belly, add a little cooking wine, pepper, an appropriate amount of salt, two spoons of soybean paste, stir it well, stir well and leave it in a large bowl to marinate for 20 minutes.

Step 3: Add peanut oil to the marinated fish belly, stir it up, prepare a plate for steaming the fish, put the evenly stirred fish belly into the plate, try to lay the fish belly flat, do not stack it, and add the excess ingredients in the bowl to spread it flat.

Step 4: Prepare a larger pot, boil water in the pot, put it in a shelf, then put the fish belly in it, put it on the shelf, cover the pot and steam it over high heat for 7 minutes, the steaming time of the fish belly is not long, generally within 10 minutes, the fish will be old after steaming for a long time, and the taste and taste will be far away.

Step 5: Okay, when the time comes, turn off the heat, bring out the fish belly, sprinkle some green onions and start eating, isn't it so simple, the lazy practice of the fish belly is not only tender and delicious, but also the nutrition will not be lost.

Fish belly meat, washed.

Beat an egg.

Add some Sichuan peppercorns and dip the belly meat in the egg mixture.

Heat the oil pan. Put the fish belly dipped in the egg mixture into the pan and fry it over medium heat.

Fry until golden brown, remove and set aside.

Shred the green onion, slice the ginger, peel the garlic, and cut the dried chili pepper into sections.

Pour out the excess oil from the pan and put the belly meat into the pan.

Add the shallots, ginger, garlic and dried chilies.

Add the sugar. Add the cooking wine. Add the vinegar.

Add the soy sauce. Add salt.

Stir-fry evenly and serve.

The fat of the fish is very fat, and it looks like you don't like to eat it, so you can put less fat on the fish, stew some tofu, and eat it. This kind of tofu absorbs almost all the oil of the fish, and it is also very fragrant, very fragrant, and can be made. Fish tofu.

This practice is also relatively simple. After the fish is almost stewed, add tofu, then add spices, salt and monosodium glutamate. Simmer for about ten minutes.

To make the fish back to the pot delicious, cut the fish fillet, 45 degrees into the knife, add cooking wine, salt, green onion, ginger, marinate to taste, break the egg white, add corn starch, form a line, add the fish fillet, grasp well, and put it into the pot.

So the fish without fat, no matter how big it is, he doesn't have a special non-standard, but the meat is thicker, and there is no such thing as fat.

I think it's delicious when it's fried in oil, and it's even more beautiful if you add some water to boil some fish soup.

Ingredients: 500 grams of fish, accessories: half a pot of oil, 1 teaspoon of salt, 2 tablespoons of sugar, 2 tablespoons of tomato sauce. Dismantling.

1. Chop the fish into small pieces, fry them in an oil pan and drain the oil.

2. Heat the oil over low heat, add sugar, and stir with a spatula.

3. After all the sugar is melted, pour in an appropriate amount of tomato sauce and continue to stir with a spatula.

4. When you see that the liquid has become slightly thicker, pour in the fried fish pieces and stir-fry until evenly coated with syrup.

Nutritional value of fish:

Fish has twice as much protein as pork, and it is a high-quality protein with a high absorption rate in the body. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. The fat of fish contains unsaturated fatty acids. Rotten slippery.

However, the more fish you eat, the better, because the fatty acids of fish contain a large amount of eicosapentaenoic acid, which can inhibit the coagulation of platelets.

1 sweet and sour fish.

When making sweet and sour fish, you can choose carp, grass carp, black fish, etc. Sweet and sour fish is very particular about knife skills, and the family only needs to hit a deep knife to make sweet and sour fish, and you can open a few more knives, and you don't have to pay too much attention to knife work. The fish is seasoned with cooking wine and household seasonings (salt, monosodium glutamate, Sichuan pepper), and then washed and rinsed so that the fish still retains its original taste, drain the water, and fry it in an oil pan until it is crispy.

The amount of oil is relatively large, otherwise the fish is easy to fry and fall apart. Then pour the fried fish with tomato sauce, white vinegar, sugar, a small amount of salt, and thickening the sauce.

2 boiled fish.

Clean up the carp and slice it. The fish fillet is salted to taste, and it is not salty and delicious. Then make the boiled fish fillets, cook until the fish fillets, not too old, about three minutes.

Then use another pot to make oil, a lot of oil, and you must be able to soak all the fish fillets. Prepare a large basin with green onions, ginger, garlic, bean sprouts, etc., put the boiled fish fillets in the basin, and finally pour in the chili peppers brought from the restaurant and pour hot oil.

3 Steamed fish.

Cut a few knives on both sides of the fish body, evenly smear salt and cooking wine, put some ginger slices, marinate for 10 minutes, put the marinated fish on the plate, put it in the steamer and steam for 15 minutes, take out the steamed fish and spread the shredded green onion and ginger, pour the steamed fish soy sauce, heat a spoonful of oil, and pour it on the fish.

4 sauerkraut fish.

A famous dish in Sichuan cuisine, the general fish varieties use grass carp, grass carp, fat head and so on. The fish is washed and deboned, sliced, and then mixed with salt and monosodium glutamate, and then starched with cornstarch. Then wash the sauerkraut.

Put a small amount of oil in the pot, fry the ginger and garlic, then add the sauerkraut and stir-fry, and then add the stock. First cook the sauerkraut for two minutes to adjust the flavor, then put the fish in the pot and cook it after two minutes. In addition, friends who like to eat Sichuan vegetables can also put some pepper in it.

5 braised fish.

Generally, there are many kinds of fish that can be used for braised fish, such as carp, grass carp, crucian carp, tilapia, etc. Knife the slaughtered fish. Fry it in a pan of oil first, and the appropriate amount of oil does not need to be too much.

Then add the stock (chicken bone broth or pork rib broth) to the pot to taste, then add the soy sauce. When the water temperature in the pot rises, add a small amount of vinegar (vinegar is very important and indispensable, not only to soften the fish bones, but also to remove the fish). The burning time is generally about five minutes.

After cooking, only part of the juice in the pot has been concentrated, and the color is dark red, because there is a stewing process, so the braised fish is more flavorful and has a strong flavor.

The grass carp in this way is tender and flavorful, simple and has no muddy smell!