Mud majeld meat has a unique flavor, how is it generally fired?

The mud fish is thick, steamed, peppered and salted, fried, soaked in salted water, soaked in porridge water, these methods can be used for mud fish. The smell of mud and fish is not heavy, and a simple tangerine peel and ginger shreds can lead to the freshness of mud and fish. If you eat too much of the above recipes, you can try itThe most original way to eat, steam mud fierce fish.

The method of steam mud majelt is very simple, the mud mammoth fish that has been killed and washed is directly placed on the steaming mat after controlling the water, and the fish is steamed with water steam, and the endless steam is like a sauna, so it is called "steam mud majeltor".

The method of steam mud mackerel is simple, but the selection of mud mackerel is very important, and freshness is the primary condition.

The freshly cooked fish will not rot when sandwiched, and it is put directly in the mouth without dipping sauce, and the muddy fish meat with a good flavor is more fragrant than the net fish meat, and the muddy fish meat steamed through the water is very tender and sweet.

If you want to be richer, you can steam the muddy fish at the same time, and you can also add shrimp, taro cubes and other things, and the meal will become a steam feast.

This method is recommended because when eating this dish, sprinkle a little white rice on the bottom of the pot of clear water, and it will become porridge. The juice of the lemonhopper fish is steamed and drips directly into the pot, and the porridge with a few grains of salt, shredded ginger and chopped green onion will instantly become delicious.

The mud fish is delicious, but the spines of the two fins of the mud fish are poisonous, remember to remove it, and the fishmonger will help you get rid of it when you go to buy it, don't worry.

This is the most authentic way to make the steam mud majel, which I recommend.

How to make it: After the mud predator is cleaned, blot the water on the surface with kitchen paper.

Add a little oil to the non-stick pan and put the fish in when the pan is slightly hot, and place the ginger shreds in the gaps.

When lightly golden, turn over and fry the other side.

Mix the soy sauce with a pinch of sugar, drizzle a scoop over the sides and in the middle, then turn the pan right away, making sure the sauce sticks to each fish.

After turning over, drizzle the last spoonful of the sauce, turn the pan immediately, and when all the fish are sticky to the sauce, sprinkle with chopped green onions, and then turn off the heat and remove from the pan.

Although there are many ways to make mud mammoth, the fins on the back of this fish are neurotoxins and very sharp, so be careful not to be stabbed when killing or cleaning. If you are accidentally stabbed, you can detoxify it by applying hot water for about half an hour.

Clean the muddy fish first, then blanch the water, add a little oil to the pot, put the muddy fish in it and fry it, add a little water, green onions, ginger and garlic, bean paste, cooking wine, salt, and burn.

The first step is about 250 grams of raw mud and fierce fish, about 250 grams of spring vegetables, a piece of Yimin tofu, and about 50 grams of lean meat. A few slices of ginger, two garlic granules, 100 grams of straw mushrooms. Step 2:

Wash the fish, thoroughly wash the black membrane in the fish belly, gills, by the way, this fish has no scales, hehe, so, no need to scale. Cut the lean meat into thin slices of about two millimeters, divide the grass into four, wash the spring vegetables and cut them into sections (be sure to soak the soup in water for 30 minutes to remove pesticide residues). Step 3:

Put about 25 grams of oil in the pot, cook it until it is hot, put in the ginger slices, pour in the fish, and fry each other on both sides for about three minutes. Step 4: Inject boiling water or raw water, the fish meat in the boiling water is smooth and tender, saving time.

Put the meat slices in cold water to make the soup fresh, and it will take a little more time. I poured boiling water, then poured in the sliced meat and straw mushroom tofu. Step 5:

The pot boils for about 8 minutes, seasoning according to personal taste, the principle of this soup is that it should be light but not thick, pour in the cut spring vegetables, cook for about five minutes, turn off the heat, and remove from the pot.

The mud mackerel is a kind of "small fish" that eats algae in the shallow sea, generally about 20 cm long. The body of the fish is scaleless. dorsal fins, pelvic fins, pectoral fins with hard spines.

Hard cabbage thorns have trace amounts of toxins. So inWhen dealing with mud predators, cut off the hard spines to prevent pricking.

There are many ways to make muddy fierce fish, which can be fried, braised, stewed in sauce, steamed and so on. But either way. Pay attention to the following points.

Prevents puncture wounds

Mud predatorThe fins have hard spines, and they are very sharp, and the hard spines are slightly poisonous, which can cause inflammation of the stinging area. So be extra careful. It is recommended to wear cut-resistant gloves to cut off all the fins before cleaning other parts.

Wash to remove the smell

When disemboweling, try not to break the intestines. The chamber should be cleaned of blood stasis. And use a knife to gently scrape the sides of the fish.

Rub the edges of the fish with lemon, green onion and ginger and marinate for a while, then clean and set aside. Mud predator fish is a common sea fish, ** close to the people, so the practice of benevolence and wisdom of the wise. Personally, I prefer pan-fried pureed majdfish.

Cut off the hard spines of the pan-fried muddy mammoth mammoth. Remove the internal organs, remove the gills, and wash away the blood stasis. Rub the fish with lemon, green onion and ginger and marinate for 5 minutes. Use a knife to gently scrape both sides of the fish body to remove impurities before washing. Cut a knife on both sides of the fish body for later use.

Add salt to the mud mackerel. Cooking wine, green onion ginger, coriander, pepper, thirteen spices grasp and mix evenly and marinate more than half a small. Sprinkle flour on both sides of the fish for later use.

Heat the pan with cold oil and pour out the oil. Heat in cool oil. Add the marinated fishFry the fish over medium heat until it is hard shellFry on the reverse side until done. Change to low heat and fry slowly until the surface is golden brown and crispy, then remove from the pan and serve.

Key points to review. Do not prevent fish bones from pricking your hands. The two-way effect is more delicious. At the same time, lemon juice can also make the fish more tender.

The fish is finished marinating by absorbing the moisture of the skin and spreading it with a layer of dry flour. It can effectively prevent the damage of fish skin. But the pavement should be less thin. Fried fish is not as good as flour.

Burn the pot. Heat the pot first. Heat in cool oil and pour out. The method of adding cool oil can effectively prevent the pan from sticking. Of course, forget it if you don't stick to the pan at home.

To sum up, the most important steps in frying fish are to remove the fish, absorb the flavor and put it in a sticky pan. Just do these three steps well. It is fish that can be fried. Of course, forget about the "wooden fish".

That is, loach fish, loach fish can be stewed with tofu, first put the tofu in the pot, then put the loach in the tofu, put salt in the pot, you can also make braised loach fish, sweet and sour under the pot directly stir-fry out of the pot, very delicious.

The mud mackerel is a small shallow-sea algae-eating fish, generally about 20 cm long. The hard spines on the back have toxins, so they are usually removed when cooking, and my favorite thing to eat is the pan-fried muddy majel, which is easy to make and delicious.

It is a very small fish in the sea, and it is basically common to steam it, and it is best to pour a little soy sauce and steam it to preserve the deliciousness of the fish.

Mud Meng (alias: brown basket fish.

Perciformes. Basket animals of the family Blue Fish. This group of animals is found in the Indian Ocean.

Among the reefs and corals of the Pacific Ocean. The body is flattened laterally, oval, with hard spines on both sides of the pelvic fins, and a soft strip in the middle. This fish has a small head.

Mud predatorIt's delicious, but the spines on the two fins of the mud fish are poisonous, so remember to remove it, and the fishmonger will help you get rid of it when you buy it, so don't worry. When disemboweling, try not to break the intestines.

The chamber should be cleaned of blood stasis. And use a knife to gently scrape the sides of the fish. Rub the edges of the fish with lemon, green onion and ginger and marinate for a while, then clean and set aside.

The size of the mud mammoth is relatively large, often fried on the outside, but not cooked on the inside, so add an appropriate amount of water to boil the mud mammoth, but the water can not be added too much, at most a small bowl is enough.

The first choice to buy mud fish is fresh, the meat is the most fresh and sweet, if there is only frozen, you have to look at the fish eyes, fresh eyes are translucent, and the gills of the fish.

It is bright red, the skin is shiny, and the body is elastic. cut off the sharp thorns, remove the internal organs, and wash them clean; Prepare more ginger and cut it into shreds, mix a bowl of water with 1 tablespoon of salt for later use; After the pan is preheated, pour an appropriate amount of oil, first put half of the ginger shreds and stir-fry, and then spread the muddy fish on the ginger shreds, when steaming the fish, you must remember that the water must be boiled, and the steam in the pot can only start steaming, so that the fish will be cooked quickly because of the high temperature, and the steamed fish should not be too long, and it can be cultivated for ten minutes.

The method of boiling ginger bean sauce is very simple, specifically put a small amount of water in the pot (about 1 2 of the fish) and put in the muddy fish after boiling, sprinkle the ginger shreds on the fish, drizzle two spoons of bean paste, drizzle with a little oil, cover and simmer for two to three minutes. Put ginger, garlic, soy sauce, oyster sauce, salt and stir-fry the juice with a little boiling water and boil the fish, pour the juice through the fish, turn off the heat (do not open the lid) and simmer for two minutes, pour out the steamed fish juice in the dish, pick out the ginger slices, and then add the ginger shreds and green onions. Pour boiling oil over and pour in the steamed fish soy sauce.

Sprinkle an appropriate amount of salt on the mud and fish to marinate and prepare, prepare minced garlic, ginger shreds, spring ruler green onions, add oil to the pot, fry the mud and fish until golden on both sides, and then add ginger shreds, minced garlic, an appropriate amount of water, cooking wine, and a little dark soy sauce.

Wash the mud and fish to remove the internal organs and scales, and sprinkle the liquid socks with salt for half an hour. Stuff a few slices of ginger in your stomach to get fishy. Pour in an appropriate amount of soybean oil, soybean paste, chopped green onions, boil the soup and stir evenly, that is, the socks can be poured into the steamed mud, and the pot can be buried.

Pour in soy sauce and pour soybean paste into the oil to serve.

First of all, the fish meat is cut into thin slices and then marinated in advance with some starch, the taste will be more tender, and the unique and add your favorite sauce will also add more flavor, and then put Hongmeng into the pot to boil.