The practice of stir frying fish, how to make fried fish delicious, and the home cooked practice of

Ingredients: 200 grams of tooth sliced fish, 150 grams of refined pork, shredded green onion and ginger, green vegetables, shredded magnolia slices, shredded fungus, diced shallots, diced carrots, green beans, eggs, tomato paste, oil, salt, monosodium glutamate, Shao wine, fine powder, clear soup, wet starch, sugar, sesame oil, chicken fat. Method:

Chop the pork into a fine puree, put the green onion and ginger rice, put it in a bowl, add an appropriate amount of salt, monosodium glutamate, Shao wine, clear soup, egg white, sesame oil and stir well to make the filling.

Divide the fish into large slices that are 4 cm long, 3 cm wide and half cm thick, add the meat filling one by one, and roll them into 40 rolls with a diameter of 2 cm.

Beat the egg white and yellow into the bowl respectively, add an appropriate amount of dry starch and make a thick paste, 20 hanging egg white paste, the rest hanging egg yolk paste, put seven or eight hot clear oil to fry and take out, control the oil net, respectively placed in the plate, in a fan shape.

Add the bottom oil to the spoon, add tomato sauce and sugar and fry slightly, stir-fry with shallots, diced carrots and green beans, add clear soup, salt and monosodium glutamate to boil, skim off the foam, hook it with starch to thicken, add a little sesame oil and pour it on the yellow fish roll.

Add the bottom oil to the spoon, fry the pot with green onion and ginger shreds, add magnolia slices, fungus, mushrooms, and green vegetables and stir-fry slightly, add Shao wine to cook, add an appropriate amount of clear soup, add salt to boil, skim off the foam, hook it with wet starch, add a little chicken fat and pour it on the white fish roll.

Features: red and white, beautiful shape, two-color and two-flavor.

Ingredient breakdown. Fish.

Amount. Starch.

Amount. Parsley.

Amount. Dried chili peppers.

Amount. Table salt.

Amount. Vegetable oil.

Amount. Essence of chicken.

Amount. Light soy sauce.

Amount. Slightly spicy. Taste. Fry.

Craft. Half-hour.

Take. Simple.

Difficulty. Steps to stir-fry the fish.

Steps to stir-fry fish:1

1. Remove the large thorns of the fish and cut it with a flower knife.

Steps to stir-fry fish: 2

2. Sprinkle with fine salt and marinate to taste.

Steps to stir-fry the fish: 3

3. Roll on the starch again.

Steps to stir-fry the fish: 4

4. Put it in the oil pan and crisp for a while.

Steps to stir-fry fish: 5

5. Remove and set aside.

Steps to stir-fry fish: 6

6 parsley. Steps to stir-fry fish: 7

7 dried chilies. Steps to stir-fry fish: 8

8. Leave a little oil in the pot, twist the chili peppers, put them in the pot and stir-fry until fragrant.

Steps to stir-fry the fish: 9

9Pour in the crispy fish and stir-fry for a while.

Steps to stir-fry the fish: 10

10. Add an appropriate amount of water and cook the fish until soft.

Steps to stir-fry the fish: 11

11Then add chicken essence, light soy sauce and parsley and stir-fry well.

Steps to stir-fry the fish: 12

12Stir-fry the fish and serve.

1. Ingredients: fish.

2. Auxiliary materials: ginger, garlic cloves, green pepper, red pepper, dried chili, light soy sauce, cooking wine, salt, monosodium glutamate.

3. Wash the carp and remove the head and bone slices into large pieces, put them in the utensils, add salt, and starch the water lake and land answer powder.

4. Wash and mince the green garlic, ginger (peeled), green onion and dried red pepper.

5. Sit in the pot and light the fire and put the oil, after the oil is hot, the fish fillets will be oiled (that is, the color will change), the slippery will be cleared, and the green onions, ginger, green garlic and red peppers will be stir-fried with the bottom oil in the pot, and the cooking wine, soy sauce, salt, chicken essence, red vinegar and clear soup will be added to the pot.

<> Nutritional characteristics of fish:

1.Fish meat contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing and strengthening the stomach, diluting water and reducing swelling, clearing milk, clearing heat and detoxifying, and stopping cough and qi, and is effective for all kinds of edema, edema, abdominal distention, oliguria, jaundice, and milk blockage;

Fish 2Eating fish has a good effect on fetal restlessness and gestational edema in pregnant women;

3.Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction.

4.Fish is rich in vitamin A, iron, calcium, phosphorus, etc., and eating fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair.

5.Rich in complete protein. Fish meat contains a lot of protein, such as yellow croaker, hairtail, mackerel, silver carp, carp, crucian carp, 13%.

The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in protein are the most suitable for human needs, which are easy to be digested and absorbed by the human body.

How to cook fish pieces delicious.

Grilled fish pieces. Ingredients: grass carp (1000g).

Ingredients: ginger, garlic seeds, pepper, celery.

Step Fish Procedure:

1.Prepare the ingredients as follows.

2.Drain the fish and marinate for about 30 minutes with ginger, garlic seeds, pepper, salt, soy sauce, cooking wine, and vinegar.

3.Heat the oil in the pan (put more oil), turn the pan to spread the oil in the pan, put the fish pieces into the pan, fry them over medium heat, turn the pan so that the oil is evenly distributed, and do not shovel the fish pieces.

4.Fry the fish until lightly browned, then turn over and fry on the other side.

5.Fry on both sides, pour in the seasonings for the freshly marinated fish, and fry slightly.

6.Pour in half a bowl of water, cover the pot and simmer for about 3 minutes.

7.Add the celery stalks and stir gently.

8.Add celery leaves, a small amount of salt, soy sauce, monosodium glutamate, and collect the juice to taste.

9.Remove from the pan and pour the soup over the fish.

Braised grouper.

Ingredients: 300g grouper meat, 10 pea pods, 1 red pepper, 1 yellow pepper.

Seasoning: 1. Half an egg white, half a teaspoon salt, a little pepper, half a teaspoon starch;

2. 1 tbsp cooking wine, 1/2 tsp salt, 1/2 tbsp water starch, a little sesame oil, 3 tbsp water.

Method: 1. Slice the fish, mix in the seasoning (1) and marinate for 10 minutes;

2. Wash the red pepper and yellow pepper and cut it open, remove the seeds, cut it into small pieces, tear off the old tendons from the pea pods, wash and set aside;

3. Oiled the grouper slices, remove them, and fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, then add the pea pods and stir-fry together;

4. Mix the seasoning (2) thoroughly, pour it into the pot, and then put the fish fillets and stir well, then it can be served.

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1.Peel and dice the fish.

Add salt, cooking wine, light soy sauce and mix well to marinate, pour in a small amount of blending oil and mix well.

3. The recipe for stir-frying fish.

Wash the bell peppers to control the dry water and cut them into cubes, and wash the green beans and corn to control the dry moisture.

After the water is boiled, pour in the green beans, add salt, and dry the green beans after ripening for later use.

When the wok is hot, pour in a little more oil and add minced ginger to stir until fragrant.

6. How to fry fish**.

Pour the marinated fish into the pan, fry it, do not use a spatula (it is easy to shovel the fish meat apart), shake the pot to make the fish all cooked, and set aside.

Leave a little oil in the pot, pour in the bell pepper and stir-fry a few times, then pour in the green beans and corn kernels, and stir-fry until cooked.

8. The home-cooked method of stir-frying fish, the simple method of stir-frying fish, how to eat fried fish, how to make fried fish.

Mix the diced fish with green beans, corn kernels, and bell peppers, add an appropriate amount of salt and chicken essence, pour in water starch, and shake the pot to mix all the ingredients.

Fish is rich in high-quality protein and is easy to digest and absorb. Fish also contains calcium, phosphorus, potassium, iodine, zinc, selenium and other inorganic salts, as well as vitamin A, vitamin D and B vitamins.

1.Slice the ginger, cut the green onion into sections, remove the head of the fish, along the middle of the fish bone, slice the meat out, and change the knife into cubes.

2.Put oil in the pot, add ginger slices, green onions, dried chili peppers, and star anise in turn and stir-fry until fragrant, then add dark soy sauce, water, and fish pieces in order, stir-fry, turn to medium heat and simmer for 10 minutes.

After a few minutes, add the sugar and salt and season to taste. Reduce the juice over high heat.

Put an appropriate amount of oil in the pan and fry the front and back sides of the fish in the oil over low heat.

1. Ingredients: 500 grams of grass carp, dried chili, spices (star anise, cinnamon, grass fruit, bay leaves, peppercorns can be left out), ginger, garlic, green onions, cooking wine, dark soy sauce, light soy sauce, rock sugar.

2. Wash and drain the slaughtered grass carp and chop it into pieces of uniform size; Slice ginger, peel the garlic, wash the star anise, cinnamon, bay leaves, grass fruit, and Sichuan pepper, wash the dried chili pepper and cut it into two pieces and remove the seeds; Spices can be increased or decreased according to personal needs, if for convenience, you can directly use Pixian bean paste to replace the eggplant, the taste is also very good, if you are afraid of spicy, dry chili peppers can also be left out.

3. After heating the pot, add an appropriate amount of oil, put in the grass carp pieces (the back of the fish pieces is down), fry it on low heat and then turn it over, and then put in two teaspoons of cooking wine after frying until golden brown on both sides.

4. Add ginger slices, garlic, various spices, dried chilies, fry until fragrant, and then add an appropriate amount of salt, rock sugar, two small spoons of dark soy sauce, and a small spoon of light soy sauce.

5. Add about 450 ml of hot water (must be hot water), bring to a boil over high heat, scoop off the foam with a spoon, then cover the pot and turn to low heat and cook for about 20 minutes.

6. Open the lid of the pot, turn to medium heat to dry the soup a little, and take advantage of this time to pinch out the star anise and other spices; Finally, add the chopped green onion and scoop it out.

Ingredients: 500 grams of silver carp. Excipients: 50 grams of carrots, 50 grams of red peppers, 30 grams of green onions, 20 grams of garlic, 10 grams of ginger, 5 ml of Huadiao wine, 15 ml of light light soy sauce, 15 ml of blended oil, a small amount of starch.

Steps: 1. Slice the silver carp into a slightly thicker shape, blanch it with water after cutting, and then remove the carrots, red peppers, green onions, ginger and garlic into the picture.

2. Put an appropriate amount of blended oil in the wok, and after the oil is hot, put the green onion, ginger and garlic into the pot and stir-fry until fragrant.

3. Add carrots and red peppers and stir-fry a few times.

4. Put the blanched fish fillets into the pot.

5. Put in an appropriate amount of Huadiao wine, which can remove the fishy smell.

6. Add an appropriate amount of light soy sauce.

7. Shake the wok to mix the condiments and fish fillets.

8. Put a small spoon of starch into the soup spoon, add an appropriate amount of water and mix thoroughly, and then put the starch water into the pot to thicken.

9. Thicken the soup.

10. Put the fried fish fillets on a plate.