Nine ways of black fish practice, black fish practice

Nine black can be boiled, steamed, fried, fried, vinegared, soup, etc., one of the methods is introduced below

Ingredients: 4 black strips of nine strips, appropriate amount of green onion, ginger and garlic, bean paste, cooking wine.

2 tablespoons each, salt, monosodium glutamate.

Sugar to taste. Steps:

1. 4 wild nine black strips.

2. Defrost in the microwave oven.

3. Shallots. Cut into sections, slice the ginger, crush the garlic, chop the dried pepper, and cut the green onion into 2cm pieces. Sugar, salt, monosodium glutamate, bean paste, cooking wine prepared.

4. After thawing, the fish scrape the scales, the fish scales are too hard and very difficult to do, clean up the internal organs.

5. Heat the fish in a pan with oil until yellowed, drizzle off the oil and set aside.

6. Heat a small amount of oil in a pot, stir-fry the green onions, ginger and garlic until fragrant, add the bean paste to fry the red oil, and put the cooking wine.

7. Add water to heat, add salt, sugar and monosodium glutamate.

8. Put the fish and cook for 10 minutes.

9. Increase the green onion and cook for 1 minute.

10. Take a bowl of soup and pour the fish on a plate.

Material. Ingredients: 600 grams of black fish, 250 grams of sauerkraut, 10 grams of dried chili peppers, 10 pickled peppers.

Seasoning: 1 green onion, 1 ginger, 1 egg white with salt.

Method. 1.Clean the fish, cut off the head, remove the bones, and slice into fillets for later use;

2.Marinate the fish fillet with egg whites, a little starch, salt, rice wine, and light soy sauce for 5 minutes;

3.Pour a little oil into the pot, add Sichuan pepper, green onions, ginger slices, and dried chili peppers to stir-fry, pour in sauerkraut and stir-fry, after frying, add a little salt to taste; Add an appropriate amount of water and simmer for about 20 minutes until it is sour and spicy.

4.Open the lid, add the black fish fillet, and gently rinse.

The easiest way to make black fish is black fish tofu soup, and the specific steps are as follows:

The first is the ingredients that need to be prepared

Main ingredients: a black fish, 300g of tofu.

Auxiliary ingredients: 1 ginger, half a green onion, 2 shallots, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of boiling water.

1. After removing the scales and internal organs of the purchased black fish, wash them with water. This step is best handled by the fish seller, because the teeth of the black fish are sharper, and it will be more dangerous to handle the live fish by yourself.

2. Use a bone chopping knife to cut the black fish into pieces and set aside for later use.

3. Put the cut black fish pieces into a bowl, add an appropriate amount of salt, ginger slices, minced garlic, light soy sauce, cooking wine, steamed fish soy sauce, grasp it well with your hands, and marinate for seven or eight minutes.

4. Heat the oil, add ginger slices and minced garlic and stir-fry until fragrant, and then put the black fish head into the pot for frying, because the black fish head is not easy to cook, so it is processed first.

5. After waiting for the fish head to fry for 3 minutes, pour the cut black fish pieces into the pot, turn and fry them over low heat throughout the whole process, turning them slightly, and fry them until the fish pieces turn golden brown on both sides.

6. Add warm boiled water to the pot, and the water needs to be just over the fish pieces.

7. Wait for the fish soup to boil, add the chopped tofu cubes, and then add the appropriate amount of salt and steamed fish soy sauce according to your taste.

8. Cover the pot and boil for about ten minutes, and the fish soup will change from transparent to milky white, which is very beautiful.

9. After waiting for the fish soup to turn white, add a handful of wolfberries to the pot, turn to low heat and continue to simmer for 5 minutes.

10. After cooking, turn off the heat and put on a plate. You can start enjoying the delicious black fish tofu soup.

How to make and eat black fish sashimi: Soak the black fish in white vinegar, then wash the vinegar smell with water, cut the fish into thin slices with a sterilized knife and pier board, and put it on a clean plate with ice cubes. 2.

Wash the lettuce and cut it into shreds and place it on a plate. 3.Soy sauce, vinegar, sesame oil, and wasabi are mixed into a sauce.

4.Serve sashimi, wasabi sauce and lettuce leaves together and serve with the fillet dipped in the sauce.

Pepper mackerel. Material.

A black fish (it is recommended to buy more than a catty of large fish), a little green onion, ginger and garlic, and pickled pepper (wild pepper) according to the appropriate amount of spicy taste of personal eating. A potato, a handful of Sichuan peppercorns, a pinch of dried chili peppers, a little starch, a tablespoon of chili sauce, a tablespoon of bean paste, a spoonful of rattan pepper oil (optional), an appropriate amount of cooking wine, an appropriate amount of salt, and an appropriate amount of chicken essence. A spoonful of white sesame seeds, the bottom of the pot vegetables can be added to blanch and cook according to personal preferences.

Production process:1First, put the fish head and tail in the pot with hot water, add green onions, ginger and garlic to boil the fish soup, the time is self-determined, and the fish head is boiled.

2.Material family photo (hey,**Can't shrink it?,And green onions,Rattan pepper fish**?!) ）

3.My favorite vegetable.

4.All kinds of ends, various segments, and how much to take according to personal taste (the red one is not Thai pepper, it is also a pickled pepper, which I bought at the Douguo event before).

5.I bought this one before, so it can add a lot of flavor.

6.Slice the fish in advance and refrigerate.

7.The culled fish bones are placed separately because they are not cooked for the same time as the fillets.

8.Pour an appropriate amount of salad oil into the pan and stir-fry the chives, ginger and garlic.

9.Add the fish broth, bring to a boil, first add the pickled pepper (wild sansho), and then add the appropriate amount of salt to taste to taste.

10.Add the vegetables, blanch them, remove them, and put them in another pan (because you can add fish soup and vegetables to eat after eating, I used a hot pot pot).

11.Spread to the bottom of the pan.

12.Then boil the fish soup, add a little chicken essence and salt to taste, taste, if the taste is not refreshing enough, then add an appropriate amount of pickled pepper and pickled pepper water. This is because everyone's tastes are different.

13.When preparing to boil, take the fish out of the refrigerator, pour cooking wine to marinate for five minutes, then add an appropriate amount of starch, grasp it evenly and wait for it to be put into the pot.

14.After the fish soup is boiled, pour in the fish bones first, cook for three minutes, then pour in the fish fillets, slide them with a scoop, remove them after two minutes, and put them in the pot where the vegetables were laid before.

15.Add fish broth to the wok and the amount of fish broth must have just been foamed with the fish. Bring to a boil and pour into a pot of fish.

16.Then put green onions, ginger, garlic, and white sesame seeds on the fish head.

18.Pour into the fish pan and add a spoonful of rattan pepper oil.

Lotus root stewed black fish.

Method: 1. Remove the blood from the fish rack that has been processed before in boiling water, and then remove it to control drying;

2. Put the boiled fish rack into a clay pot with good water, add ginger slices (a little more), lotus root (peeled and cut into hob pieces), and green onions;

3. After boiling over high heat, boil for an hour over low heat, and then add an appropriate amount of salt and chicken essence.

1.Wash the black fish and slice it with an oblique knife, each slice about thick. Rinse the fillets several times with water to remove the mucus. Cut the garlic sprouts diagonally into sections, the millet pepper diagonally into small pieces, and the ginger into minced pieces.

Return to the pot for the preparation of black fish fillet.

2.Drain the fish fillet, stir in 1 teaspoon of salt, 2 grams of pepper, 1 tablespoon of cooking wine, 2 slices of ginger, grasp the juice as much as possible into the fish fillet, and marinate for a while. Then add 75g of whole egg flour batter (starch + egg liquid) and mix well.

Add another spoonful of oil to prevent the fillets from sticking to each other during frying.

Return to the pot for the preparation of black fish fillet.

3.Put an appropriate amount of oil in the pot, heat the oil to 5 heat, turn to medium-low heat, put the fish fillets one by one, fry until the surface is hard and crispy, the color is golden, and the oil content is controlled.

Return to the pot for the preparation of black fish fillet.

4.Leave the bottom oil in the pot, add 1 tablespoon of bean paste, minced ginger, white part of garlic sprouts, and millet pepper and stir-fry until fragrant. Add 1 tablespoon of water to moisten and bubble the sauce. Pour in the fish fillets back to the pot, add 1 less sugar, 1 spoon of light soy sauce, 1 less cooking wine, and half a spoon of chicken essence and stir well.

1.Remove the internal organs, scales and gills of the black fish, clean them and cut them into pieces for later use.

2.Pour cooking oil into a pan, add the black fish, and fry over high heat until lightly browned on both sides.

3.Add boiling water, pour in green onions, ginger slices, and add an appropriate amount of salt.

4.After the fire is boiled, simmer over medium-low heat for about 40 minutes; Serve on a plate.

The practice of boiled fish.

Clean the fish fillets, squeeze out the water, put them in a large bowl, add an appropriate amount of salt, grasp them with your hands until they are sticky, and add a total of 2 3 egg whites and an appropriate amount of chicken essence in 2-3 times.

After each thorough grasp, add the next one until it is all evenly grasped and sticky.

Add a little water to the sweet potato starch and mix it into thick starch water, add an appropriate amount in stages, grasp it thoroughly with your hands, and add it until you feel that each slice of the fish is coated with a layer of slurry and feels very sticky, and leave it for 10 minutes to set aside the practice of boiling fish 3 (fish fillet).

Put enough water in the pot to boil, keep the heat boiling, put a small amount of fish fillets into the boiling water many times, and immediately break up with chopsticks as soon as you enter the water, and you can take out when you see that the color is all white (this step generally takes about 12 seconds according to the thickness of the fish fillet); After the water in the pot boils again, add the fillets, and repeat until all the fillets.

Spread the boiled fish fillets in a soup bowl.

Put a little minced garlic, chopped green onion, dried chili shreds, and Sichuan pepper on the top, put oil in the pot and boil it until it is hot, then pour it on top to stimulate the fragrance.

You can make sauerkraut black fish, steamed black fish, boiled black fish, etc.

The delicious recipe for black fish is as follows:Ingredients: about 300 grams of black fish fillet, five leaves of cabbage, a small handful of vermicelli, bean sprouts if you like to add or not, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of pepper, a handful of Sichuan pepper, red pepper like spicy more put, half a spoon of bean paste, a small handful of chopped green onions, about five slices of ginger and garlic, 2 spoons of beer or cooking wine.

1. I bought the cut black fish fillet directly.

2. Mix the black fish fillet.

3. Boil water in a pot.

4. Cooked vermicelli and cabbage (you can also put bean sprouts and the like).

5. Heat the pot again.

6. Pour boiling water into it.

7. Turn down the heat.

8. Cook for five or six minutes.

9. Boiled fish fillets.

10. Put the red pepper cut in advance.

11. Heat some hot oil in a pot.

12. Put the peppercorns and green onions on the peppers just now.

The delicious recipe for black fish is as follows:Ingredients: about 300 grams of black fish fillet, five leaves of cabbage, a small handful of vermicelli, bean sprouts if you like to add or not, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of pepper, a handful of Sichuan pepper, red pepper like spicy more put, half a spoon of bean paste, a small handful of chopped green onions, about five slices of ginger and garlic, 2 spoons of beer or cooking wine.

1. I bought the cut black fish fillet directly.

2. Mix the black fish fillet.

3. Boil water in a pot.

4. Cooked vermicelli and cabbage (you can also put bean sprouts and the like).

5. Heat the pot again.

6. Pour boiling water into it.

7. Turn down the heat.

8. Cook for five or six minutes.

9. Boiled fish fillets.

10. Put the red pepper cut in advance.

11. Heat some hot oil in a pot.

12. Put the peppercorns and green onions on the peppers just now.

Roasted black fish with garlic seeds.

Prepare the ingredients as follows: 1 black fish, appropriate amount of oil, 2 grams of salt, 5 grams of sugar, 2 grams of pepper, 10 grams of braised soy sauce, 15 grams of white vinegar, 100 grams of garlic seeds.

The specific method is as follows: step 11 of the practice of roasting black fish with garlic seedsA wild black fish, slaughtered, washed and cut into 2 cm wide segments, add shredded green onion and ginger and pepper, white vinegar and salt to marinate for 10 minutes, dip a little dry starch on the surface, put it in a frying pan and fry until golden on both sides, if there is a supor without sticking to the wok, it will be better, you can directly come out of a pot, but unfortunately I didn't, and patted the fish to break the phase, you can only use two pots to make a dish, put a little oil in the wok, fry the garlic until the surface is yellow, add boiling water, and at the same time add sugar, salt and pepper to taste, put an appropriate amount of braised soy sauce to adjust the color, At the same time, add a little white vinegar to remove the smell, put the fried fish pieces in, and simmer for about 5 minutes!

1.A black fish, remove the scales, fins, and gills.

2.Cut on both sides of the middle fin of the back of the fish, resulting in two large pieces of meat and a middle bone.

3.Slice the fish body obliquely into thin slices.

4.Add cooking wine, green onions, ginger, garlic, star anise, cinnamon, bay leaves, white pepper, and a little starch to marinate for half an hour.

5.Put in ginger, garlic, pepper, pepper, pepper, stir-fry over low heat until fragrant, then add cinnamon, star anise, and bay leaves.

6.Put in the Pixian bean paste and fry the red oil, put in, fish head, fish tail, fish fin, fry until it changes color, and pour cooking wine.

7.Pour in boiling water, rock sugar light soy sauce, braised soy sauce and bring to a boil.

8.Gently place the marinated fillets on the surface of the broth.

9.Put an appropriate amount of lettuce leaves in the container, pour the fish on top of the dish while it is hot, and sprinkle minced garlic and cumin on the surface.

10.Heat oil in another pan and pour over the minced garlic cumin.

Healthy black fish tofu soup.

Ingredients: 1 black fish. 1 carrot. 1 piece of tofu, ginger, green onion, oil, black pepper, salt, coriander.

Production process:1Wash and debone the black fish.

2.Put a little oil in the pan and add the green onion and ginger.

3.Pour the fish bones into a pan and fry until golden brown on both sides, add boiling water and bring to a boil again.

4.Cut the carrots and tofu into cubes.

5.Add tofu and carrots to the fish broth and simmer until the broth is white, sprinkle with salt and black pepper.

6.Put it in a casserole and leave some of the broth for about five minutes.

7.OK, pour the fillets into a casserole and sprinkle some coriander leaves,

Black fish is best for sauerkraut fish

Ingredients: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of pickled red pepper, 15 grams of pickled ginger and chopped green onion, 3 grams of Sichuan pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil.

Production process] cut 3 parts on each side of the fish, dry the sauerkraut, cut it into thin strips, chop it with red pepper, and cut it into grains with ginger; Put the wok on medium heat, boil the cooked vegetable oil until it is 60% hot, put in the fish and fry it when it is yellow, and remove it; Leave oil in the pot, add soaked red pepper, ginger, chopped green onion, and then mix in the broth to put the fish in the soup. After the soup boils, transfer to low heat, add pickled cabbage, cook for about 10 minutes, and put on a plate. Add vinegar to the pan.