Billfish Best Practices, Billfish Best Practices

Steamed billfish Ingredients: 4 billfish. Excipients:

Appropriate amount of ginger, appropriate amount of green onion, 3 tablespoons of cooking wine, appropriate amount of steamed fish soy sauce, and 4 dried chili peppers 1I used a slightly marinated and sun-dried billfish 2First soak the billfish in water, slightly soft, then draw a few knives on the back of the fish in order to absorb the flavor, take the steaming plate, put the cut ginger slices and minced green onions at the bottom of the plate, evenly spread it on the top of the fish with cooking wine, put it on the paved ginger slices, and then put ginger slices and minced green onions on the top of the fish.

Because the fish has been marinated in advance, there is no need to apply salt again) 3Put an appropriate amount of water in the pot, bring the heat to a boil, and start steaming the fish. Steam on high heat for about 10 minutes, change to low heat for 2-3 minutes, turn off the heat.

Simmer for 2 minutes, remove the steamed fish, drizzle with steamed fish soy sauce, sprinkle with shredded ginger, minced green onion, and dried chili. 4.Put an appropriate amount of oil in the pot, boil until smoking, and pour it on top of the ginger, shallots, and chili peppers (snort).

Tip: Choose billfish, which must be marinated and then slightly dried, so that the meat is firm enough and delicious enough. Second, the main ingredient of home-style billfish materials: billfish.

Ingredients: ginger seasoning: white vinegar, salt, salad oil, liquor method 1, when the billfish is bought, the stall owner has been asked to kill the scales, wash, draw a few knives on both sides of the fish body, add salt, wine, ginger slices, a tablespoon of sour vinegar, marinate; 2. Put oil in the multi-functional electric hot pot, put in the billfish, and fry slowly over low heat; 3. Fry until the fish is slightly yellow; This is a good fish with red flesh and tender meat, sour, spicy, sweet and fresh, very refreshing, pay attention to the fish bones when eating, it is best to use the mouth, after sucking the meat in, the spines are blocked by the mouth.

1. After removing the scales and gills of the billfish, clean the internal organs and drain the water, if the fish is large, it can be cut from the middle;

2. Wash the ginger, garlic, green pepper and radish and cut them into shreds for later use.

3. Clean the pot, turn on medium heat, pour more cooking oil after the pot is hot, when the oil is hot and start to smoke, put in the drained fish pieces, increase the heat, fry the skin on one side, turn over and continue to fry, and turn the heat to medium and high heat.

4. When frying the second side, you can sprinkle ginger, garlic, green pepper and other condiments on the fish;

5. After the skin of the fish is fried on both sides, put in a bowl of cold water, shovel the bottom of the pot with a spatula, boil the soup over high heat, and put in a spoonful of bean paste.

6. The soup boils for about a quarter of an hour, then add a spoonful of salt, note: do not cover the pot when cooking the fish.

7. Add the shredded radish and cook over high heat for 5-10 minutes.

8. After the radish is also boiled, the flat billfish must have been cooked and flavored, and you can turn off the heat and get out of the pot with some chicken essence!

1. First prepare the green onion, ginger, garlic and millet chili, cut the ginger and garlic into slices and put them in a bowl, then cut the green onion into segments and put them in the bowl, and then cut the millet pepper into small pieces and put them in a bowl for later use.

2. Start to start the pot, pour a little cooking oil into the pot and bring to a boil, and wait for the oil temperature to come up, put the cleaned billfish into the pot for frying (if the billfish can't be put down, you can chop it into two pieces and put it in the pot). Fry the billfish until golden brown on both sides.

3. Leave an appropriate amount of bottom oil in the pot, pour the green onion, ginger, garlic, and millet pepper into the pot and stir-fry the fragrance, add a large spoon of cooking wine, a small spoon of dark soy sauce and balsamic vinegar after the fragrance, and then pour an appropriate amount of water into the pot, then add a small spoon of white sugar and edible salt for seasoning, and after the water in the pot boils, pour the fried fish into the pot and cover the lid and simmer over high heat.

4. After the water in the pot boils again, change to medium heat and cook for about 20 minutes. Wash a few red peppers while cooking the fish, then put them on a cutting board and cut them into small cubes and put them in a bowl, and then prepare a small handful of green onions and chop them into chopped green onions and put them in a bowl.

After a few minutes, put the fish out, leave the soup in the pot, then take out the green onions, ginger, garlic, millet and chili peppers and throw them away, then pour the diced red peppers into the pot and stir-fry until cooked, then pour the diced red peppers on the billfish, and finally sprinkle the chopped green onions, and then pour the soup on the fish. The simple and delicious braised billfish is complete.

The best practice for billfish is steaming. The specific steps are as follows:

Tools Ingredients: 1 billfish, appropriate amount of oil, appropriate amount of salt, 1 tablespoon beer, 5 grams of pepper, 2 green onions, a little wet woody powder, 2 tablespoons of steamed fish soy sauce.

1. Clean the fish.

2. Open the fish, lightly smear it with a thin layer of salt, sprinkle it with beer, and then with oil.

3. Put the marinated fish into the steamer and steam it for about 8 minutes on the steamer rack.

4. Sprinkle with pepper, put shredded green onions, and drizzle with boiling oil.

5. Put on a plate and pour in the steamed fish soy sauce.

Slice the ginger and green onions, press the garlic with the back of a knife to disperse, cut the millet pepper and line pepper into sections, and cut the coriander into sections for later use. Chop the billfish into two sections, put a flower knife on the surface, pour oil into the pot, sprinkle a little salt on the bottom of the pot, heat the fish into the pot, and gently shake the pot to heat it evenly. Fry on one side until golden brown, then turn over, continue to fry until golden brown on both sides, then set aside.

Leave the bottom oil in the pot and stir-fry the green onions, ginger and garlic until fragrant, and pour in the chili peppers to stir-fry until fragrant. <

Slice the ginger and green onions, press the garlic with the back of a knife to disperse, cut the millet pepper and line pepper into sections, and cut the coriander into sections for later use.

Chop the billfish into two sections, put a flower knife on the surface, pour oil into the pot, sprinkle a little salt on the bottom of the pot, heat the oil to put the fish into the pot, and gently shake the pot to heat it evenly.

Fry on one side until golden brown, then turn over, continue to fry until golden brown on both sides, then set aside.

Leave the bottom oil in the pot and stir-fry the green onions, ginger and garlic until fragrant, and pour in the chili peppers to stir-fry until fragrant.

Pour in 500g of water and bring to a boil, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce and mix well, then pour the smile into the fried billfish, adjust the heat to medium and burn the vertical mu for 10 minutes.

Then add half a spoon of salt, a little white pepper, half a spoon of sugar, mix well to season and collect the thick soup, then pour a little balsamic vinegar along the edge of the pot and remove from the pot, sprinkle a little coriander to garnish, and enjoy.

1. Remove the scales, remove the internal organs, and clean the billfish. All the fish internal organs are thrown away, and the fish bubbles can be kept, and the fish bubbles are more delicious.

2. Then cut it into three centimeters long, add a little cooking wine, and marinate for a while.

3. Slice the old ginger with voltaic return and set aside. Be careful not to cut into your own hands.

4. Heat the oil in the pan, add the old stupid hungry ginger, and stir until fragrant. When putting ginger in the oil pan, be careful that the oil splashes out and burns to yourself.

5. Then put the fish piece by piece into the pan, fry it on low heat for two minutes, and fry the fish on both sides. Add an appropriate amount of water and cook over high heat.

6. Simmer for about 15 minutes, after the fish has been stewed, add a little salt, and then turn off the heat.