The best practice of large herring, how to make large herring delicious and simple?

Preparation of ingredients. Appropriate amount of herring, a little oil, appropriate amount of salt and sugar, two on it, ginger, pepper, flour.

Methodological steps. 1. Remove the scales, belly and gills of the herring, wash and slice;

2. Marinate the fish with salt, sugar, cooking wine, pepper and minced ginger for a while;

3. Then add flour and stir well, put it in a hot oil pan for 7 minutes, and fry it over medium heat;

4. Fry until golden brown on both sides, then remove the oil.

Preparation of ingredients. Appropriate amount of salted herring, tofu, black fungus, oil, sugar, cooking wine, dark soy sauce, sweet noodle sauce, green onion, ginger and garlic, chicken essence, chili.

Methodological steps. 1. Soak the fungus, wash it, soak and wash the herring, fry it and put it out;

2. Heat oil in a pan and fry the chopped tofu until golden brown;

3. Put ginger, garlic, chili pepper, tofu, fish pieces and fungus in the casserole;

4. Then add water, cooking wine, sugar, dark soy sauce, sweet noodle sauce, and bring to a boil over medium heat;

5. Simmer over low heat for 20 minutes, add chicken essence and chopped green onions.

Preparation of ingredients. Herring segments, appropriate amount of green onion and ginger, a little oil, salt, cooking wine, garlic, chopped pepper, steamed fish soy sauce.

Methodological steps. 1. Clean the herring segment, cut it on the knife edge after washing, add salt and cooking wine and marinate for 20 minutes;

2. Bring the water to a boil in a pot, steam for 3 minutes, pour the water for steaming the fish, then add ginger slices, chopped pepper and minced garlic;

3. Steam for another 10 minutes, pour the water when it comes out, add the steamed fish soy sauce, and sprinkle in chopped green onions;

4. Then pour hot oil.

Preparation of ingredients. Herring, tomato, green onion, ginger and garlic, seasoning, salt, vinegar, tomato paste, tomato sauce, cooking wine, liquor to taste.

Methodological steps. 1. Remove the head and tail of the herring, wash it, add vinegar, and marinate in wine for 15 to half an hour;

2. Chop the tomatoes, add tomato paste, add a little sugar and stir well;

3. Slice the green onion, mince the ginger, add a little oil to the pot and fry the ginger and garlic until fragrant;

4. Then put in the herring pieces and fry, pour in tomato paste, warm water, cover the pot, and put on gas;

5. Simmer over low heat for 10 minutes and turn off the heat.

Herring in tomato sauce. Prepare the ingredients as follows: 500 grams of herring, 1 tomato, half a bowl of tomato sauce, appropriate amount of oil, 1 teaspoon of salt, a little monosodium glutamate, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 2 star anise, 1 grasp of Sichuan pepper, 1 teaspoon of sugar, 500 ml of beer.

The specific method is as follows: remove the internal organs of the herring and clean it for later use, the pot is very hot and hot, put a little oil to fry the herring slightly, and then carefully take it out, cut the green onion and ginger into large slices, pat the garlic away, put in the pepper, star anise, green onion, ginger and garlic after the oil is hot and stir-fry the fragrance, peel the tomatoes and cut them into small cubes, put them in the pot and stir-fry the juice, pour in a small half bowl of tomato sauce and continue to stir-fry for about 1 minute, add salt and sugar to taste, pour the fried soup into the pressure cooker, carefully put in the herring, put in the bay leaves, and then pour in 500 ml of beer, If the beer is not over the herring, cover the pot lid and press the air valve, change the pot to medium and low heat after steaming, press for 30 minutes, open the lid and add a little monosodium glutamate to increase the freshness after it cools slightly, wait until the herring is completely cooled and then take out the fish and put it on the plate, use a spoon to remove the condiments in the soup, and then pour the soup onto the fish to eat, super delicious drops!

Watercress herring. Raw materials needed.

400 grams of herring, bean paste, garlic, green onion, ginger, vinegar, salt, sugar.

Cooking steps: 1. Remove the head of the herring, remove the internal organs, wash it clean, and wipe the water on the surface.

2. Slice the ginger, cut the green onion into sections, and pat the garlic loosely with the back of a knife.

3. Pour an appropriate amount of oil into the pot, pour more oil here, put the herring in it after the oil is hot, and fry it on both sides.

4. Put the oil on one side of the pan and stir-fry the bean paste in the vacant place until fragrant.

5. Evenly wrap the fried bean paste on the herring and fry it for a while.

6. Add green onion, ginger and garlic, add sugar, vinegar and a little salt.

7. Add an appropriate amount of water to simmer, and then turn off the heat and remove from the pot after simmering until the soup is thick.

Tips: 1. Because the meat of herring is relatively hard, it is necessary to add more water to stew the fish to better absorb the flavor.

2. Douban itself has a salty taste, and then add a little edible salt according to your own taste.

There are many ways to do this, the first way is to change the herring directly into a knife, and then use it to stew something, such as stewed tofu or braised it directly. As long as you don't use Qinglong to stew soup, it's okay to drink.

The herring fish is directly changed to a knife, and then used to stew something, such as stewed tofu or directly braised it. As long as it is not used for stewed soup, it is okay.

Food guide family version of herring recipe sharing.

It can be sliced into fish fillets, and then made into fish hot pot, or pickled cabbage fish, boiled fish, or fried, or smoked fish, these are all delicious, and they are also suitable for herring fish.

Ingredients: 4 herring, appropriate amount of minced green onion and ginger, 3 garlic slices, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, appropriate amount of minced coriander, 1 2 tablespoons of salt, 1 tablespoon of cooking wine.

Steps: 1. Draw a few lines with a kitchen knife on both sides of the washed herring and set aside.

2. Wash the green onion, ginger and garlic, and cut them into minced green onion and ginger and garlic slices respectively for later use.

3. Cut another piece of ginger into ginger slices, pick and wash the coriander and cut it into chopped coriander for later use.

4. Wipe the ginger slices into the pan of the fried fish with your hands, pour in an appropriate amount of oil after pouring off the ginger slices, heat it, pour in the herring and fry it until it is golden on both sides.

5. Leave the bottom oil in the pot, pour in the fried herring, pour in an appropriate amount of water, add the chopped green onion and ginger, and the water can overflow the herring.

6. Pour in 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine, stir-fry evenly, pour in an appropriate amount of water and boil, pour in 1 tablespoon of edible salt, stir-fry evenly, cover the pot and continue to cook.

7. When the soup is almost cooked, drain the soup over high heat and put it on a plate.

Materials:6 herrings, 2 tablespoons of cooking wine, appropriate amount of sugar, 6-7 cloves of garlic, appropriate amount of chopped green onion, 4-5 slices of ginger, appropriate amount of salt, appropriate amount of chili pepper, 2 tablespoons of vinegar, appropriate amount of coriander.

Preparation of braised herring:1. Wash the herring, marinate with a small amount of salt and cooking wine for 20 minutes.

2. Cut the green onion into sections, slice the ginger and garlic cloves.

3. Boil the oil until it is hot for 5-6 minutes, then fry the fish until golden brown on both sides.

4. Put all the fried fish in the pot, add green onions, ginger, garlic and chili peppers, and fry until they change color.

5. Add cooking wine, vinegar, sugar, salt and water to a boil over high heat, turn to medium heat and simmer.

6. Simmer until a small amount of soup is left in the pot, add coriander, mince the garlic and remove from the pot.

Ingredients: 2 tomatoes, 500 grams of herring, 1 tablespoon of salt, 1 tablespoon of cooking wine, a little pepper, 10 grams of egg whites, 2 tablespoons of cornstarch, 2 green onions, 3 slices of ginger, 2 tablespoons of sugar, 2 tablespoons of tomato paste.

1. Wash the herring, remove the bones and slice it;

2. Wash the cut slices, add cooking wine, salt, pepper, green onion, ginger, 10 grams of egg white and 2 spoons of cornstarch, grasp well with your hands, marinate for 10 minutes;

3. Wash the tomatoes and cut them into cubes;

4. Heat the oil pan, add the green onion and ginger to fry until fragrant, and fry the fish bones;

5. Add 2 large bowls of hot water;

6. Cook over high heat until the soup is milky white (about 5 minutes) and set aside;

7. Heat the oil in a pan, add the green onion and ginger to fry the fragrance, and then add the tomato sauce to fry the fragrance;

8. Add tomatoes and stir-fry;

9. Fry until the tomatoes come out of the soup;

10. Add the fish broth you just boiled, add 1 tablespoon of salt, 2 tablespoons of sugar and a little pepper;

11. Turn on low heat, put in the fish fillets, and add the fish fillets one by one;

12. After putting it all, turn on high heat and cook until the fish fillets are cooked;

13. Remove from the pan, sprinkle with chopped green onion and serve.

Dry fried herring fillets.

Prepare the ingredients as follows: 3 herring, 1 chili pepper, 1 red chili pepper, appropriate amount of oil, 1 teaspoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon chili powder, 1 tablespoon pepper, 1 tablespoon cumin, appropriate amount of pepper and salt.

The specific method is as follows: wash and cut the herring into sections, slice the green and red peppers, add oyster sauce, light soy sauce, chili noodles, cumin noodles, cooking wine, pepper and marinate for an hour, heat the herring section in the oil pan and fry it until it is medium-cooked, leave the bottom oil in the oil pot, put in the green and red pepper slices, add the fried herring segments, add pepper and salt, and turn over two pots!

Herring is also known as black grass carp, snail lion green, blue root fish, black herring, black carp, green stick, steel green. Here's a list of delicious herring fish recipes I've put together for you.

First, the delicious way to cook old roasted herring

Material. 500 grams of half a slice of herring in the middle, 50 grams of shiitake mushrooms, winter bamboo shoots, and pork fat, and 10 grams of green onions, ginger, and green garlic. 20 grams of cooking wine, 25 grams of soy sauce, 10 grams of sugar, 5 grams of sugar, 2 grams of monosodium glutamate, 10 grams of wet starch, 10 grams of sesame oil, 400 grams of fresh soup, 75 grams of lard.

Method. 1. The herring section is cleaned, and a word knife is chopped. Shiitake mushrooms, winter bamboo shoots, and pork fat are all diced. Cut the green onion into small pieces. Ginger minced. Shred the green garlic.

2. Heat 60 grams of lard in a pot, add the herring segments and fry until both sides are golden brown.

3. Add green onions, diced shiitake mushrooms, diced winter bamboo shoots, diced pork fat, minced ginger, and cook in cooking wine.

4. Add fresh soup, soy sauce, sugar, sugar and bring to a boil, simmer over low heat until cooked through, take out the fish and put it on a plate. The soup in the pot is thickened over high heat, thickened with wet starch, poured in the remaining lard and sesame oil, poured on top of the fish segments, and sprinkled with shredded green garlic.

Tips. Peculiarity.

The fish is tender, sweet and moisturizing.

Tips for action. Cut the knife on the side with the skin of the fish. When cooking, keep the fish skin side up.

Second, the delicious way to cook edamame rice with herring

Recipe Introduction In fact, it is the method of braised fish.

Material. Herring, edamame rice, soy sauce, cooking wine, sugar, vinegar, salt, dried chili, ginger, green onion and garlic, coriander.

Method. 1. Chop the fish into pieces and marinate in cooking wine and salt for 2-3 hours.

2. Heat the oil pot for 7-8, fry the fish slightly, put soy sauce, cooking wine, a little sugar, a little vinegar and an appropriate amount of salt, dried chili peppers, ginger, add water to submerge the fish, put edamame rice, boil and turn to low heat and stew slowly, put green onions and garlic when the juice gradually thickens, sprinkle with coriander to get out of the pot.

3. The delicious way to make herring in tomato sauce

Material. Herring, green onion, ginger and garlic, sugar, white vinegar, tomato paste, soy sauce, salt.

Method. 1.Cut the herring into sections.

2.Heat the oil, fry the fish until the fish is white (in fact, you can fry it for a longer time, the meat is hard and the taste is better), add vinegar and simmer.

3.Add green onions, ginger and garlic and stir-fry until fragrant, add sugar and soy sauce and stir-fry.

4.Add water and a little tomato sauce to simmer and turn off the heat when the juice thickens.

Fourth, the delicious way to braised herring section

Material. Pieces of herring and some chopped peppers.

Method. Step 1: Heat the pan on a hot fire, add a small amount of oil, and fry the herring pieces slightly in the hot oil.

Step 2: Add green onions, minced ginger, soy sauce, cooking wine and sugar and simmer for a while.

Step 3: Add a spoonful of boiling water, add some chopped pepper and turn to low heat to cook the fish.

Step 4: Collect the thick soup with a strong fire, sprinkle with green onions, and add MSG.

The practice of stewed herring.

Ingredients: 400 grams of herring.

Excipients: 250 grams of pork (fat and lean), 60 grams of eggs.

Seasoning: 5 grams of cooking wine, 5 grams of soy sauce, 5 grams of coriander, 5 grams of starch (peas), 5 grams of starch (corn), 25 grams of peanut oil, 5 grams of green onions, 5 grams of ginger, 2 grams of monosodium glutamate, 10 grams of sesame oil, 5 grams of vinegar.

The practice of stewed herring.

1.Split the herring from the head of the fish, cut it into spatula pieces, and marinate it with a little cooking wine, soy sauce and refined salt; Pork cut into slices; Wash the parsley and cut into sections; Mix the eggs and water starch into an egg batter.

2.Sprinkle the marinated fish with a layer of corn flour and put it in the paste before using.

Fry the 7th and 8th ripe oil to yellow, and remove the clean oil.

4.First boil over a strong fire, then simmer for about 10 minutes, add sesame oil, vinegar, and sprinkle with coriander.

Health Tips. This product has the effect of clearing and nourishing qi, strengthening the spleen and reducing stagnation.

Food is a restraint. Herring: Herring should not be eaten with plums; Herring should not be fried in beef and mutton fat; Do not eat with nepeta, atractylodes, and atractylodes.

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chop and fry) and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into the large pot where the bean sprouts were held.

4. Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually measured). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the heat not too much, so as not to fry the paste.

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large pot with the fish.