How to make fish balls, how to make fish balls?

Ingredients for glutinous fish.

Grass carp (or silver carp, fathead fish) Sichuan pepper, dried chili, ginger and garlic, salt, monosodium glutamate, chicken essence, sugar, aged vinegar, shallots, sesame seeds, sesame oil.

The steps of how to make glutinous fish.

Step 1 Flavor type: salty, fresh and slightly spicy Technique: dry stir-fry (fragrant frying) Production: 1 Fish chop into pieces, add Sichuan pepper, dried chili, ginger and shallots, salt, cooking wine, code flavor pickling, and then put it in the sun to dry for a few days (air drying).

Step 22Put oil in the pot and cook at a warm temperature.

Fourth, fifty, put the fish pieces in the pot, fry them dry, set the surface, and get out of the pot (or fry them on both sides).

Step 33 Put a little oil in the pot, add Sichuan pepper, dry chili pepper and stir-fry until fragrant, then stir-fry ginger and garlic until fragrant, pour in fish pieces, adjust the basic flavor, aged vinegar, sprinkle with sesame seeds, green onion segments, pour sesame oil, stir-fry the pot, and become a dish.

To make glutinous mackerel, you can use grass carp, big-headed fish, carp, you can buy slightly larger fish, the meat is thick and the spines are less, and you can eat it several times if you can't eat it once.

Glutinous rice is a kind of food made by southerners with glutinous rice, and when eating glutinous rice, many of them are cooked with "kang", and their appearance is golden yellow. Lake.

When the fish is dried, it is best to be in sunny weather, cloudy and rainy days, the water vapor is heavier, the fish is not dry, and the taste is slightly worse. But.

The longer the fish is frozen, the more flavorful it gets, and if you can't wait, you can always take it, but at least ,.. a day

It is recommended to go to a professional school.

Materials:

Ingredients: net fish .........750 grams (carp is best for glutinous baba) ginger slices .........5 grams.

Refined salt .........5 grams.

Ginger .........5 grams.

Soy sauce .........35 grams.

Sugar .........20 grams.

Vinegar .........10 grams.

Dried chili powder .........5 grams.

Rice wine .........5 grams.

MSG .........2 grams.

The green onion is white and .........10 grams.

Sesame oil .........150 grams.

Method

1.Chop the fish meat into 5 cm long and 3 cm wide fish pieces in a small basin, add 3 grams of refined salt, ginger slices, and 5 grams of green onion white segments, mix well and marinate for 12 hours, take out and dry.

2.Put the wok on the fire, put 10o grams of sesame oil to heat, and then fry the fish pieces in the pot one by one until golden brown, add refined salt, soy sauce, sugar, ginger, rice wine, dried chili peppers, and 250 grams of water to cook together until the marinade is thick, pour sesame oil, remove the green onion and white section and put it on the plate.

Tips:1The fish pieces should be marinated thoroughly and dried.

2.When the fish pieces are fried in the pan, pay attention to the heat and do not fry them for too long.

1.Add an appropriate amount of salt, ginger slices and other seasonings to marinate the fish to taste; 2.Spread the marinated fish pieces in a basket to air dry, generally marinated for a day; 3.

Heat the pan with cold oil, add the air-dried fish pieces and fry until golden brown on both sides; 4.Then cook some white wine and light soy sauce, let it absorb the flavor and juice and stir-fry dry, and finally add cumin powder (add more chili powder if you like) and stir-fry evenly.

Materials:600 grams of herring, minced green onion, minced ginger, minced garlic, a little minced dried chili, and an appropriate amount of Huadiao wine.

Method1. Remove the scales and abdomen black membrane of the herring, wash and cut into large pieces 3 cm wide.

2. Put the grass carp pieces into a bowl, grasp well with a little chopped green onion, minced ginger, 15ml of cooking wine and a little salt, cover with plastic wrap and put in the refrigerator to marinate for 40 minutes.

3. Take the marinated fish out of the refrigerator, use a kitchen paper towel to absorb the water on the fish, and peel off the condiments attached to the fish pieces.

4. Pour vegetable oil into the pot, fry the fish over medium-low heat after the oil is hot, and do not rush to turn the fish pieces.

5. After one side is fried until golden brown, turn over and continue to fry until golden brown, then put it on a plate.

6. Put Sichuan pepper and dried chili pepper, ginger and garlic into the pot and stir-fry, add fish pieces, then add salt, pepper and chopped green onion, mix and stir-fry.

Hubei glutinous mackerel.

Ingredients: 1 grass carp.

Sichuan pepper A small handful.

Salt to taste 3 slices of ginger.

Chive segments to taste.

Garlic foam to taste.

A pinch of sugar.

The practice of Hubei glutinous mackerel.

A grass carp, let the uncle who sells the fish help chop the pieces.

Remove the head and tail (the head and tail of the fish are used to make a hot pot).

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Rinse and drain the fish, add an appropriate amount of salt, peppercorns, garlic foam, and ginger shreds and marinate for 2-3 hours.

Leave the marinated fish in the sun for a day.

Now it's time to fry the fish :

Pick out the shredded ginger, garlic foam and peppercorns stuck to the fish pieces and throw them away. Pour oil into the pan, put in the fish pieces that have been dried for a day when the oil temperature is about 5%, and put it on a plate when it is browned on both sides. Turn down the heat, add the remaining oil in the pot, add the freshly chopped garlic, ginger shreds, green onions, and peppercorns and stir-fry until fragrant, then add the fish pieces that have been fried before, add an appropriate amount of sugar and stir-fry two or three times over high heat.

Turn off the heat, sprinkle with white sesame seeds and serve.

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Tips: 1. In fact, the celery section should be put in, but there is no one at home, so it is not put in.

2. The salt of the pickled fish should be slightly more, and the salted fish will stink if it can't be sunburned.

3. The shredded ginger, garlic foam and Sichuan pepper mixed in when marinating the fish should be picked out and discarded after the fish is dried, and fresh ones should be used when frying the fish.

Sauce fragrant glutinous baba.

This kind of fish is a Hubei practice Because the fish is cut into pieces, the shape is like glutinous rice, so it is named: glutinous fish.

This kind of fish is a Hubei practice Because the fish is cut into pieces, the shape is like glutinous rice, so it is named: glutinous fish.

Buy half of the fish at the market, don't use the head and tail, just take the middle of the fish, cut it into pieces, and add the ingredients

Add soy sauce, bean paste, ginger, cooking wine, salt, etc. to taste What you have at home, you can put aside a little It's okay Don't be afraid Love sweet sugar.

Harvest and! Birds?

The main trick of this dish is coming out of the sun!! If there is no sun, this dish will be tasteless Put the fish that has tasted for an hour on something that can be dried, and expose it to the sun for more than three hours Remember: cover it with a breathable and light-transmitting thing, be careful of the flies smelling the fragrance, taste it first!

I used the leftover cover of the screen window.

Prepare ginger, garlic and other seasonings.

Fry the dried fish in a pan.

Add soybean paste, soy sauce, cooking wine You have at home, you can put it aside if you want to put it in the fish and simmer for a while, then add chili.

Low heat, simmer for a while, you can collect the juice and start the pot, if you don't put sugar, it will be very spicy; If you put sugar in the chili pepper, hey, it is salty and slightly sweet, the sauce is fragrant for a full hour, and the rice is often soaked in fish soup, and you can eat a big bowl when it is full Very fragrant.

How to make:1The market buys half of the fish, does not use the head and tail, only takes the middle of the fish, cuts it into pieces, and adds the material

Add soy sauce, bean paste, ginger, cooking wine, salt, etc. to taste What you have at home, you can put aside a little It's okay Don't be afraid Love sweet sugar.

The main trick of this dish is coming out of the sun!! If there is no sun, this dish will be tasteless Put the fish that has tasted for an hour on something that can be dried, and expose it to the sun for more than three hours Remember: cover it with a breathable and light-transmitting thing, be careful of the flies smelling the fragrance, taste it first!

I used the leftover cover of the screen window.

Just prepare ginger, garlic and other seasonings.

Dry stir-fried glutinous baba.

Ingredients: 1 grass carp, appropriate amount of salt, appropriate amount of pepper, appropriate amount of shredded ginger, appropriate amount of green onion, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, a little white wine, a little light soy sauce, an appropriate amount of minced ginger, an appropriate amount of garlic slices, an appropriate amount of white sesame seeds, an appropriate amount of rapeseed oil, and an appropriate amount of vinegar.

Steps] 1. Prepare the grass carp to chop into pieces and wash them, then add salt, pepper, shredded ginger, green onions, dried chili peppers and peppercorns, then add a little white wine and light soy sauce, grasp and mix evenly, seal the plastic wrap and marinate in the refrigerator for two hours, so that the fish pieces are completely flavorful.

2. After marinating, pick out the fish pieces, place them on the bamboo grate, and put them in the sun or a ventilated place to dry them for more than 6 hours. Generally, you can eat it tomorrow if you make it today.

3. Prepare minced ginger, garlic slices, dried chili peppers, peppercorns, and white sesame seeds. Then cut a little green onion, put rapeseed oil in the pot, add the fish pieces in the hot pan with cold oil, and fry slowly over low heat. After frying on one side, turn over and fry again to bring out the dry aroma of the fish pieces, and fry until the surface is crispy.

4. Or the bottom oil in the pot, pour in the prepared ingredients and fried fish pieces, stir-fry evenly and season. Generally, salt and pepper are poured into the light soy sauce along the edge of the pot and stir-fried over high heat to taste. Add a little more water, cover and simmer for two minutes.

5. Add a little vinegar, green onion and white sesame seeds before cooking, stir-fry evenly and it is delicious.

Pan-fried glutinous baba. Ingredients: 1 headless bighead fish, garlic, ginger, chili oil (or chili powder), Sichuan pepper powder, soy sauce, vinegar, chopped green onion, sugar, chicken essence.

Method: Cut the fish into pieces with salt, put them in a ventilated place to dry (no ** here), heat oil in a wok, put the fish pieces in medium heat and fry them until the surface of the fish pieces is light yellow.

Add garlic and ginger and fry until fragrant.

Then add chili oil (powder), Sichuan pepper powder, soy sauce, vinegar, a little sugar, and stir well.

Finally, add a little chicken essence to taste, add chopped green onions.

The fragrant and delicious glutinous fish is ready .........

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Taste characteristics of Hubei glutinous fish:

1. "Glutinous Glutinous Fish" looks like fried glutinous rice, golden and crispy, it is a famous local flavor dish with a strong local flavor of Hubei, with fish as the main ingredient, after pickling, drying and frying;

2. "Glutinous Fish" tastes salty and spicy, fragrant, spicy and refreshing, the food is full of raw and fragrant, the rice can be increased, and the wine can be converted into a taste, and the local "Glutinous Fish" in Hubei is a classic food that represents the local characteristics of Hubei.

Ingredients: grass carp (grass carp), green onion, Sichuan pepper, cumin seeds, cumin powder, ginger, dried chili, salt, cooking wine, sugar, light soy sauce, sugar, balsamic vinegar, cooked sesame seeds.

Method: 1. Take an appropriate amount of green onions, Sichuan pepper, cumin seeds, cumin powder, ginger, dried chili, salt, cooking wine, sugar, light soy sauce, and sugar to mix into pickled seasoning;

2. Scrape the scales of the grass carp and wash it, process it into smaller pieces than mahjong, put it into a fresh-keeping bag, pour in the adjusted pickling seasoning, mix well and massage it slightly to absorb the flavor, drain the air in the bag, seal the bag, and put it in the refrigerator for freezing and marinating for 5-7 days;

3. Take out the fish and remove all the marinated seasonings (keep it), put the fish pieces on the dustpan, and put them in a cool and ventilated place to air and leave them semi-dry;

4. Add an appropriate amount of oil to the pot, put in the air-dried fish pieces, slowly boil (fry) the two sides over low heat, and take them out for later use;

5. Put the marinade seasoning into the pot and fry over low heat until fragrant, pour in a small amount of water, and pour the kang (fried) fish pieces into the pot;

6. Stir-fry the fish pieces over low heat, so that the juice in the pot is evenly wrapped on the fish pieces, collect the juice before starting the pot, spray a few drops of balsamic vinegar, and sprinkle with cooked sesame seeds.

Ingredients: grass carp, ginger, green onion, minced garlic, dark soy sauce, sugar, vinegar, salt.

Method 1Pickled fish, 2 large pieces of grass carp, change the knife into pieces as wide as two fingers, do not bone. Add salt and shredded ginger and marinate in the refrigerator for 4-12 hours (unless you put very little salt and can marinate for 24 hours like I did, it must be salty).

2.Before the fish is cooked, dry the surface of the fish pieces.

3.Add about 1 cm of oil to half the height of the fish pieces. Heat the oil and fry the ginger shreds.

4.Scoop up the ginger shreds so that they don't stick to the fish pieces when they are fried black. Put in the marinated fish pieces and put them on a low heat (Wuhan Kang is a way of half-frying and half-frying).

5.Kang until both sides are slightly golden yellow. Do not fry the fish to the point of being dried or very hard. At this time, you can taste the saltiness of the fish.