How to make fish fillets in clear soup delicious, and how to make fish in clear soup?

Fish fillet in clear consommé. I. 1I bought carp and cut it into fillets.

2.Slurry the fillets (salt, monosodium glutamate.

3.Bring a little water to a boil, put in the fish fillets and blanch them (8 percent is OK), and remove them immediately. Loading pot, water is unnecessary.

4.Heat a lot (a large amount) of oil, add some dried red peppers and Sichuan peppercorns (depending on personal taste), and pour oil over the fish fillets when the color of the peppers in the pan turns slightly darker.

5.Boiled fish eaten at a restaurant.

There are often a lot of soybean sprouts underneath the fillet. The fillet is just a layer on top of the sprouts. And if you eat it at home, the sprouts can be exempted.

6.When the oil is just poured on it, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiling fish must be larger.

Practice 2. Ingredients: bean sprouts, or your favorite veggies.

Seasoning: ginger (a large piece, pat loose slices), garlic (one head, slightly patted, no need to cut), appropriate amount of green onion watercress (or chopped pepper), Sichuan pepper, dried red pepper, chili powder, salt, monosodium glutamate, pepper.

Cooking wine, soy sauce, a little vinegar, cooking oil.

Need: corn starch, cooking wine, a little salt, and one egg white.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and blanch them, put them into a large basin, and sprinkle a salt according to personal taste.

3. Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat. After flavoring, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar.

In moderation, after continuing to stir-fry for a while, add some hot water and add salt and MSG to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes. Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

Standard practice for sauerkraut fish.

Ingredients: Seasonings: slices of green onion, ginger and garlic, wild pepper, Sichuan pepper, coriander, a little salt, a little monosodium glutamate, cooking wine, white vinegar, corn starch, chili oil, cumin powder;

Ingredients: herring, carp or grass carp; Sauerkraut;

Method: The first step: separate the bone and flesh from the middle of the back of the fish from head to tail, and then cut the fish into slices, and then put the fish fillets into a little water, a little salt monosodium glutamate, cooking wine, corn starch, and starch, so that the fish fillets will be tender, and the fish fillets must be caught by hand to a very slippery state, and the fish fillets are done;

Step 2: Cut the fish bones into pieces, put them together with the sauerkraut, start to move the pot, put half a spoon of oil and vegetable oil in the pot, heat to about 90 degrees, put in the condiments, green onions, ginger and garlic, and peppercorns to fry until the fragrance comes out, and then put in the fish bone sauerkraut, stir-fry, two minutes, it will be more fragrant, after the fish bone sauerkraut, put in boiling water, or stock according to the proportion to master, look at the fish bone sauerkraut, how much fish fillet, and you control how much water to put in, but you must pay attention to the water can not be put too little, too little will be salty, Too much tasteless, about eight centimeters above the sauerkraut bones, add wild pepper, whole or chopped.

Step 3: Boil the water over high heat until the water boils for about three minutes, take out the fish bone sauerkraut with a colander spoon, and leave the soup in the pot for seasoning, often the taste in the soup is not sour and hot enough, not salty, add a little white vinegar, burn the soup to tumble, put the prepared fish fillets into the boiling soup and gently push it with a spoon, remember not to stir hard, that will break the fish fillet, after the fish fillets are blanched, gently pour the fish fillets with soup into the utensils of the sauerkraut fish bones that have been out of the pot, and then spread the loaded sauerkraut fish evenly with a spoon;

The last step: sprinkle some cumin powder, Sichuan pepper, green onion, garlic slices on the fish fillet, put the chili oil in the pot to boil to a high temperature, pour on the seasoning sprinkled on the fish fillet, and finally add the washed coriander.

The clear soup fish is delicious and simple to make as follows:1. Cut the green onion, ginger and garlic into the ingredients and set aside.

2. Wash the lettuce and coriander and set aside.

3. Wash the fish you bought and marinate it with salt for 5 to 10 minutes to remove the fishy, big ingredients, green onions, ginger and garlic and stir-fry, put the fish in and stir-fry it slightly, pour in soy sauce, add water to spread over the surface of the fish with Hongyin, sprinkle in salt, pepper powder, chicken essence, boil over high heat, stew over low heat, put in wide powder, lettuce, tofu when the stew is fast, you can also leave it out, add it according to personal taste. Finally, sprinkle the parsley with parsley.

4. In the end, it is delicious and healthy. I like it.

Tips:

1. The fish should be salted for a while to remove the fishiness.

2. Put the coriander out of the pot to retain the taste of the coriander.

3. Stir-fry the green onions, ginger and garlic first.

Other ways to make delicious consommé fishMaterials:

30 grams of cod crab fillet, 15 grams of eggplant, 10 grams of large slices of radish, 5 grams of mullet roe, 1 slice of grapefruit peel, 10 grams of arrowroot powder, 1 trefoli, 1 piece of gold leaf, 100 ml of clear soup (absorb).

Method

1) Cook the eggplant, peel it and cut it to the desired length.

2) The cod crab fillet is puffed with arrowroot flour and cooked in a pot of boiling water.

3) Boil the radish slices in a pot of boiling water, flatten them and roll them with crab fillet and eggplant.

4) Tie the crab fillet eggplant roll with the three-leaf stem and put it in a bowl.

5) Gently pour the broth into the bowl and top with mullet roe and yuzu peel.

6) Place the gold leaf on the crab fillet eggplant roll and garnish it.

When placing mullet roe, the amount should not be too much and the hand should be set to prevent the mullet roe from slipping into the soup and making the soup cloudy.

Ingredients: an appropriate amount of fish cubes, an appropriate amount of carrot slices, a piece of tender tofu, a green onion, an appropriate amount of ginger slices, a small handful of Sichuan peppercorns, a spoonful (half) of white vinegar (or lime), and an appropriate amount of cooking wine.

1. After rinsing the fish with water, marinate it with salt and cooking wine for 15 minutes to remove the smell (rinse the fish with water again after marinating).

2. Then take half a pot of water and put the carrot slices into the pot and boil.

3. Put oil in the pot, when the oil is 8 hot, put all the peppercorns, fish pieces and ginger slices into it, and fry the fish.

4. After the water for boiling the carrots, add the green onions, ginger slices, tofu, vinegar and fried fish to the pot. Bring to a boil over medium-high heat for 5 minutes, then reduce to low heat and simmer for 20 minutes.

5. Put salt before turning off the fire, you can taste it while putting it, and feel that the salt taste is enough.

The clear soup fish is delicious and simple to make as follows:Raw materials Tools: fish, green onions, will, garlic, salt, knives, and a pot of defeat.

1. Prepare a fish and disconnect it from the middle.

2. Cut the green onion into large withered tung segments and slice the ginger.

3. Heat the oil and add the ginger slices.

4. Fry the fish on both sides, add water, green onion and garlic, bring to a boil and simmer over low heat for 30 minutes.

5. Add an appropriate amount of salt to the soup and remove from the pot.

The tasty and simple recipe for clear soup fish is as follows:

Ingredients: 1 carp.

Excipients: 1 piece of ginger, 2 tablespoons of cooking wine, 1 tablespoon of white vinegar, appropriate amount of salt, 3 green onions, 1 coriander, appropriate amount of oil.

1. Cut the cleaned carp into sections, put in the cut ginger slices, cooking wine, vinegar, and mutuan less salt and marinate for 10 minutes.

2. Put oil in the pot, put a little salt in the oil after the oil is hot, and then put the marinated fish into the oil pot in batches, pay attention to turning over, and put the fish in the prepared soup pot when the fish turns white. After the fish is fried, put the ginger slices of the pickled fish into the oil pan and fry them, scoop them up and put them in the soup pot, and put the prepared green onions into the soup pot.

3. Pour boiling water into the soup pot with the fish and condiments (after the water boils, you can leave the lid uncovered), turn on high heat and cook for 15 minutes.

4. Turn off the heat and add an appropriate amount of salt and coriander.

5. The delicious and simple clear soup fish is ready.