How to make needlefish delicious, how to make fish mouths

1. After rinsing the dried needlefish with clean water slightly, place it in a dry and ventilated place and drain the water thoroughly. The needle nozzle must be cut off before the dried needlefish is put into the pot to avoid poking your mouth when eating. Chaotian pepper.

Cut vertically in half with scissors and keep the pepper seeds.

2. Coat a layer of vegetable oil in the wok, heat it over low heat, and spread the dried needlefish and dried pepper in the pot so that it can be heated evenly.

3. Bake over low heat for a while, sprinkle salt evenly in the pot, and gently turn the fish body with long chopsticks until the color of the dried needlefish in the pot becomes more and more yellow and the fish fragrance wafts out. (If you smell a slight burnt smell, quickly remove the pan from the stove and bake again after a while.) )

4. When the dried needlefish becomes crispy, remove the dried peppers, and serve on a plate.

Ingredients. Pinfish.

600g excipients.

Oil to taste. Salt to taste.

Sugar to taste. Appropriate amount of monosodium glutamate.

Green onions to taste. Ginger to taste.

Garlic to taste. Cooking wine to taste.

Vinegar to taste. Light soy sauce to taste.

Preparation of stewed needlefish.

Needlefish, green onions, ginger and garlic.

Wash and cut the needlefish into sections.

Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant.

Add the fish segments. Turn on the high heat and cook vinegar and cooking wine successively.

Add light soy sauce and then add some water.

After boiling, add salt and sugar to taste. Simmer for about 10 minutes.

Add monosodium glutamate to enhance freshness, and then turn off the heat.

Remove from pan and serve. Tips:

When cooking fish dishes, add vinegar and cooking wine. It is necessary to use a strong fire to evaporate vinegar and cooking wine to remove part of the fishy smell and ensure the deliciousness of the dish.

Spicy fish mouth. Craft frying.

The taste is homely.

Duration: 15 minutes.

Difficulty: Try it for beginners.

Ingredient main

300 grams of fish mouth, 1 garlic sprout, 1 celery, 3 cloves of garlic, 1 piece of ginger, 2 peppers for 2 people.

Excipients others

Appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of liquor.

Preparation of spicy fish mouth.

Step 1

Cut the fish mouth into cubes, slice the ginger and garlic, and cut the garlic sprouts, celery and pepper into pieces.

Step 1

Heat the oil, add the garlic, ginger and peppers, sprinkle with a pinch of salt, sauté until fragrant and set aside.

Step 1

Turn to medium-low heat, put in the fish mouth, drizzle with an appropriate amount of white wine, and slowly fry until browned on both sides.

Step 1

Add an appropriate amount of light soy sauce, then pour in the water that has not been covered with fish pieces, and mix gently. Reduce the heat to medium-high, cover and simmer for 8-10 minutes.

Step 1

When the soup in the pot is significantly reduced, add the garlic sprouts and celery, stir-fry gently, and serve it after it is broken.

Spicy fish mouth. Materials.

Smoked salted dried fish mouth 1000g

Garlic cloves, ginger One head, one piece.

Sichuan pepper, chili pepper to taste (add according to taste).

A few bay leaves.

Star anise: 1-2 pcs.

Sichuan pepper oil sesame oil a little.

Edible oil in an appropriate amount (put more).

Cooking wine to taste.

Spicy sauce Lao Gan Ma tempeh Optional.

Preparation of spicy fish mouth.

Cut the fish mouth into two pieces from the middle, trim it clean, then wash it again, and soak it in light salt water for one night (change the light salt water 2-3 times during the period), because the light salt water has a dilution effect, because the dry salted fish mouth is not soaked or soaked for a short time will be very salty.

After soaking, the fish mouth is drained with a basket and placed in a ventilated place, generally for more than two hours, so that the fried fish mouth is not easy to break.

Garlic cloves, ginger minced into minced pieces, chili peppers reduced to small pieces for easy flavor, and other accessories are also ready for later use.

Heat the pot, put oil, although put more, it is several times the usual amount of stir-frying, after heating, first enlarge the garlic, ginger and fry until fragrant, and then put pepper, chili, bay leaves, star anise and stir-fry until fragrant.

Then put the fish mouth and stir-fry for a while (try to stir-fry as little as possible when frying the fish mouth to avoid serious breakage), and then put cooking wine, sesame oil, pepper oil, spicy sauce Lao Gan Ma tempeh, etc., add some water after stir-frying, don't put too much, otherwise it will become boiled fish, after frying dry, cooked out of the pot, the taste is not enough, according to their own fried and then add condiments.

Delicious out of the pot! Dry pot fish mouth.

Ingredients: 6 fish mouths.

Garlic several.

Dried chili peppers several.

Ginger to taste.

1 tablespoon of rice wine.

Balsamic vinegar a little.

Onion 1 pc.

Dry pot fish mouth preparation.

Wash the fish mouth and marinate it in white wine and salt for about 10 minutes.

Cut the preparation and set aside.

Heat a pan and bring to a boil double the amount of oil you would normally fry the fish, and fry the fish golden brown on both sides. Cook an appropriate amount of rice wine, balsamic vinegar, and fry slightly. Put in the ingredients just chopped, leave half of the onion behind, add water and don't cover the fish mouth (because it is a dry pot fish mouth, and this is not as difficult to cook as a large fish head.)

> When the fish soup is halfway boiled, add salt and simmer for 10 minutes. Put a layer of onions on the bottom of the hot pot, put the fish mouth on top, and sprinkle with chopped green onions.

Steamed fish mouth with soy sauce.

Ingredients. Fish mouth.

400g excipients.

Oil to taste. Salt to taste.

Ginger to taste. Garlic to taste.

Chopped green onion to taste. Pepper to taste.

Tempeh to taste. Light soy sauce to taste.

Sugar to taste. Cornstarch to taste.

The preparation of steamed fish mouth with soy sauce.

Let the merchant cut the fish mouth on behalf of him, clean it slightly after returning, and then drain the water;

Sprinkle with shredded ginger and pepper and mix well to remove the smell;

Prepare the sauce, wash and chop the tempeh, minced garlic and chopped green onion into a bowl, then add an appropriate amount of light soy sauce, sugar, salt, and cornstarch to make the sauce;

Pour the sauce over the fish's mouth;

Then steam in a pot for about 8-10 minutes until cooked;

Sprinkle some chopped green onions before serving!

Braised fish mouth. Basic materials.

200 grams of fish lips, 50 grams of shiitake mushrooms, 50 grams of bamboo shoots, 2 grams of salt, 8 ml of cooking wine, 1 gram of monosodium glutamate, 8 ml of soy sauce, 2 grams of sugar, 6 grams of starch, 1 gram of ginger juice, 10 grams of vegetable oil (green onion and ginger oil), 300 grams of broth, 5 grams of chicken fat.

Production process:1Cut the fish lips into large domino pieces, cut the winter bamboo shoots into slices 5 cm long, cm thick and cm wide, and put them in boiling water to cool.

2.Put the soup spoon on the fire, pour in the broth, add cooking wine, salt, monosodium glutamate, sugar, sugar color, fish lips, shiitake mushrooms, winter bamboo shoots slices to boil, skim off the foam to adjust the taste, simmer for 5 minutes, thicken the water starch with water, and pour it into the chicken thick plate.

Ingredients: 500 grams of fish mouth, 10 grams of garlic, 15 grams of ginger, 10 grams of chives, 10 grams of wild pepper, 15 grams of dried chili peppers, 20 grams of Pixian bean paste, 20 grams of chili sauce, 20 grams of soybean paste, 20 grams of rice wine, 10 grams of soy sauce, 10 grams of vinegar, 5 grams of chicken essence, 5 grams of pepper, 10 grams of sugar, oil.

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Method:1After the fish mouth is cleaned, put it into a hot oil pan for 5-6 years, slightly overoiled, remove and set aside;

2.Leave the bottom oil in the pot, stir-fry the ginger slices, garlic cloves and dried chili peppers, and put them in the fish mouth;

3.After adding rice wine to remove the smell, pour in cold water and color with soy sauce;

4.Season with vinegar, Pixian bean paste, chili sauce and soybean paste, add wild pepper;

5.Season with chicken bouillon, pepper and sugar, cover and simmer for 10 minutes;

6.Reduce the juice over high heat, drizzle with cooking oil, sprinkle with chives after serving, and serve.

Prepare the materials

500g needlefish, green onion, ginger (to taste).

Here's how to do it

1. Clean the fish maw first, and then clean the needlefish.

2. Drain the needlefish and put it in a bowl. Add 1 teaspoon of salt, 1/2 teaspoon of Sichuan pepper powder, 1/2 teaspoon of pepper, 1 teaspoon of cooking wine, green onions, ginger shreds, mix well and marinate for 10 minutes.

After a few minutes, pour out the soup of the marinade and accompany the chain hole juice. (Pour out the excess water, then coat it with flour, so that you won't splash oil and burn yourself when you fry the fish) Add 15 grams of flour and mix well.

4. Add an appropriate amount of corn oil to the pot, heat the oil temperature until the chopsticks are inserted, and the surrounding bubbles can be fried into the needlefish. (Put less oil, the fish can't be fried at one time, you can fry it in batches, so that there is not much oil left, which is convenient for storage.) Finally, the extra little oil filters out the oil residue and can also be used for stir-frying.

>5. Fry the fish over medium heat until the fish is golden brown and crispy, then drain from the pan. A small amount of needlefish is added many times, and it is not necessary to go down more at one time, prevent sticking, and fry it over medium heat, because the small fish is very tender, it is best to wait for the fish to be fried until it is set and then dialed to prevent the fish from falling apart.

1. Ingredients: 1 needlefish 1 tablespoon, 1 tablespoon of oil, 6g of salt, 2g of sugar, 2g of monosodium glutamate, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, appropriate amount of ginger, 1 tablespoon of light soy sauce, appropriate amount of green onion, appropriate amount of garlic.

2. First of all, prepare the main and auxiliary materials, needlefish, green onions, ginger and garlic. The pinfish is then washed and cut into sections for later use.

3. Then heat the oil in the pot, add the green onion, ginger and garlic, start to fry until fragrant, add the fish after stir-frying, add vinegar and cooking wine and stir-fry over high heat.

4. Add light soy sauce when stir-frying, then pour in an appropriate amount of water, bring to a boil over high heat, add salt and sugar to taste.

5. Finally, simmer on low heat for about 10 minutes, add monosodium glutamate to make the fish fresh, and the fish is finished, and you can turn off the heat and put it on the plate.

1. Carnivorous, like to eat live bait such as small fish and bloodworm pies.

2. This species of fish is a carnivorous fish with a fierce temperament, and should not be mixed with other fish species. If it were kept with small fingerlings, it would be a disaster, and it would unceremoniously eat all the small fish.

3. Because the needlebill fish originally inhabits the semi-brackish water, it should be mixed with salt in its feeding tank, and its proportion is about 5 grams of blind salt per 10 liters of water. Sinks need to be covered to prevent them from jumping out of the sink if they are frightened.

4. Pinfish also like the water environment where the dust and aquatic plants are dense, so more aquatic plants should be implanted in the tank.