How to make billfish delicious, best practices for billfish

Ingredients: billfish, chives, ginger, peanut oil, salt, cooking wine.

1. Remove the scales, remove the internal organs, and clean the billfish. The fish guts are all thrown away, and the fish bubbles can be kept, and the fish bubbles are more delicious.

2. Then cut it into three centimeters long, add a little cooking wine, and marinate for a while.

3. Slice the ginger and set aside. Be careful not to cut into your own hands.

4. Heat the oil in a pan, add the ginger and stir until fragrant. When putting ginger in the oil pan, be careful that the oil splashes out and burns yourself.

5. Then put the fish piece by piece into the pan, fry it on low heat for two minutes, and fry the fish on both sides. Add an appropriate amount of water and cook over high heat.

6. Simmer for about 15 minutes, after the fish has been stewed, add a little salt, and then turn off the heat.

7. A pot of fragrant fish soup is ready, which is very delicious.

Steamed billfish Ingredients: 4 billfish. Excipients:

Appropriate amount of ginger, appropriate amount of green onion, 3 tablespoons of cooking wine, appropriate amount of steamed fish soy sauce, and 4 dried chili peppers 1I used a slightly marinated and sun-dried billfish 2First soak the billfish in water, slightly soft, then draw a few knives on the back of the fish in order to absorb the flavor, take the steaming plate, put the cut ginger slices and minced green onions at the bottom of the plate, evenly spread it on the top of the fish with cooking wine, put it on the paved ginger slices, and then put ginger slices and minced green onions on the top of the fish.

Because the fish has been marinated in advance, there is no need to apply salt again) 3Put an appropriate amount of water in the pot, bring the heat to a boil, and start steaming the fish. Steam on high heat for about 10 minutes, change to low heat for 2-3 minutes, turn off the heat.

Simmer for 2 minutes, remove the steamed fish, drizzle with steamed fish soy sauce, sprinkle with shredded ginger, minced green onion, and dried chili. 4.Put an appropriate amount of oil in the pot, boil until smoking, and pour it on top of the ginger, shallots, and chili peppers (snort).

Tip: Choose billfish, which must be marinated and then slightly dried, so that the meat is firm enough and delicious enough. Second, the main ingredient of home-style billfish materials: billfish.

Ingredients: ginger seasoning: white vinegar, salt, salad oil, liquor method 1, when the billfish is bought, the stall owner has been asked to kill the scales, wash, draw a few knives on both sides of the fish body, add salt, wine, ginger slices, a tablespoon of sour vinegar, marinate; 2. Put oil in the multi-functional electric hot pot, put in the billfish, and fry slowly over low heat; 3. Fry until the fish is slightly yellow; This is a good fish with red flesh and tender meat, sour, spicy, sweet and fresh, very refreshing, pay attention to the fish bones when eating, it is best to use the mouth, after sucking the meat in, the spines are blocked by the mouth.

1. After removing the scales and gills of the billfish, clean the internal organs and drain the water, if the fish is large, it can be cut from the middle;

2. Wash the ginger, garlic, green pepper and radish and cut them into shreds for later use.

3. Clean the pot, turn on medium heat, pour more cooking oil after the pot is hot, when the oil is hot and start to smoke, put in the drained fish pieces, increase the heat, fry the skin on one side, turn over and continue to fry, and turn the heat to medium and high heat.

4. When frying the second side, you can sprinkle ginger, garlic, green pepper and other condiments on the fish;

5. After the skin of the fish is fried on both sides, put in a bowl of cold water, shovel the bottom of the pot with a spatula, boil the soup over high heat, and put in a spoonful of bean paste.

6. The soup boils for about a quarter of an hour, then add a spoonful of salt, note: do not cover the pot when cooking the fish.

7. Add the shredded radish and cook over high heat for 5-10 minutes.

8. After the radish is also boiled, the flat billfish must have been cooked and flavored, and you can turn off the heat and get out of the pot with some chicken essence!

Summary. Dry-roasted warped fish, the main raw material is warped fish, which does not contain preservatives and is suitable for the general population.

Dry-roasted warped fish, the main raw material is warped fish, which does not contain preservatives and is suitable for the general population.

Dry roasted mouth white: The fish is covered with a layer of chili peppers, if it is Sichuan cuisine, it must be extremely spicy, but Hubei cuisine is strong and imitates the freshness of chili peppers, so it is definitely not as spicy as imagined. The tattered fish inside was faintly shining, and before it could be eaten, a strong fragrance had already hit the face.

This is a wild fish from Hubei, a very tender kind of fish, first after Hubei local special spices marinated for a while, and then after dry roasting, it can be served, the first or missed taste slightly spicy, and then taste salty and fresh, it is delicious.

Method 1Ingredients: 1 piece of squid (weighing about 750 grams).

2.Prepare seasoning: 200 grams of soaked red pepper, 10 grams of green onions, 10 grams of salted oranges, 10 grams of sugar, 20 grams of aged vinegar, 5 grams of cooking wine, 30 grams of ginger, 20 grams of cooked lard, 10 grams of diced dried peppers, 5 grams of soy sauce, 30 grams of salad oil, 100 grams of soup Wuwang, 2 grams of chopped green onions.

3.Start making: remove the scales and gills of the billfish, take out the internal organs from the back into the knife, wash and add 8 grams of salt, 20 grams of ginger, and marinate in cooking wine for 2 hours.

The warped beak of the half-point specialty net belongs to the air-dried pickled product, which can be omitted from the pickled part and soaked in water) 4Soaked red pepper cut into centimeter-square cubes; Cut the remaining ginger into small slices of thick centimeters for the ridge; Cut the green onions into small pieces. Dry-roasted war-billed fish**Dry-roasted war-billed fish**5

Put salad oil in the wok, cook until it is 50% hot, fry the billfish over low heat for 2 minutes, turn the fish over and fry over low heat for 1 minute until the skin is golden brown, and set aside. 6.Put lard in the pot, put in ginger slices, pickled peppers, dried peppers, green onions and stir-fry over low heat after low heat, add broth, white diao, sugar, aged vinegar, 2 grams of salt, soy sauce and boil over low heat, remove the juice from the pot over high heat, sprinkle green onions on the table.

Method 2 ingredients: warped mouth white, salt, ginger and garlic, oil and chili (or chili powder), Sichuan pepper powder, light soy sauce, vinegar and reed dates, white sugar, green onion 1, cut off the back after the white scales of the mouth are cut and washed, wiped dry, and then smeared with a little salt, it is best to use bamboo slices to open the fish fillet and hang it in a cool and ventilated place to dry. 2. Air-dry until the fish is dry, but the meat is not empty to too dry (don't become a cured fish), and you can take it off to cook if it is a little soft.

3. Put the bottom oil in the pan, heat it, and fry the fish in the pan over medium heat until the surface is golden brown. 4. After frying on one side, turn over and fry again until both sides are golden brown. 5. Push the fish aside and fry the ginger and garlic in the bottom oil of the pan.

6. Add spicy seeds, Sichuan pepper powder, light soy sauce, vinegar, a little white sugar, red and green pepper rings to accompany the New Year, seasoning, and finally sprinkle some chopped green onions, pour the sauce on the fish to get out of the pot.

Ingredients: 7 billfish, 1 piece of ginger, 3 cloves of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, 1 dried chili, 2 chopped green onions, a little salt.

Steps: 1. Clean the fish and cut it with an oblique knife.

2. Add salt and ginger to marinate for a while.

3. Add oil to the pan and fry the fish until golden brown on both sides.

4. So that both sides are golden.

5. Use the base oil in the fruit to stir-fry the ginger and garlic until fragrant.

6. Add cooking wine, light soy sauce, dried chili peppers, boil for a while, add some hot water, and cook until flavorful.

7. Wait until the soup is about the same, turn off the heat and add the green onions.

8. Serve on a plate. <>