What is the home cooked practice of clear water fish? A home cooked recipe for boiled fish in clear

Ingredients for clear water fish.

1 silver carp or sea bass light soy sauce.

Salt to taste, sugar to taste.

Cooking wine to taste, green onion to taste.

Ginger to taste Minced garlic to taste.

A few peppercorns and two dried chili peppers.

Preparation of Shimizu fish.

Step 1: Cut the fish into two sections and boil it in a pot of boiling water, and cook it when it is cooked, not for a long time, otherwise the meat will not be fresh and tender.

Step 2: Pour light soy sauce, green onion, ginger, garlic, salt and a small amount of sugar into a small bowl, and try to taste according to your taste.

Step 3: Quickly pour the seasoning over the freshly picked fish.

Step 4: Pour oil into a wok, add a few peppercorns, stir-fry until fragrant, and pour it over the seasoned fish.

Brief introduction. The fish is tender and the soup is fragrant.

Material. Ingredients: clear water fish, auxiliary materials: tomatoes, cucumbers, coriander, seasoning: salt, chicken essence, soy sauce, vinegar, cooking wine, sugar, peppercorns, green onions, ginger.

Method. 1. Wash the grass carp and cut it with a flower knife on the back of the fish, sit in the pot and pour in the water, put in the fish after the water boils, add cooking wine, vinegar and salt and cook for 5-7 minutes;

2. Sit in a pot and pour in the oil, fry the peppercorns until fragrant, add the green onion and ginger shreds and stir-fry, add soy sauce, a little water, sugar, and chicken essence to boil;

3. Take out the fish and put it on the plate, put shredded green onions and coriander on the fish, pour the boiled juice on the fish, take a bowl and put cucumbers, tomatoes, green onions, coriander, chicken essence, and pour the soup of the boiled fish into the bowl.

Flounder rolls with fresh tomato sauce.

Material. Plaice fillet, assorted vegetables, thyme, minced onion, fresh tomato juice, white wine, butter, salt, pepper.

Method. 1) Marinate the flounder fillet with salt, pepper, white wine, and thyme.

2) Cut some vegetables into shreds, some into slices or pieces, stir-fry with butter and minced onions, add salt and pepper to taste.

3) Roll up the shredded vegetables with flounder fillet and seal with a toothpick.

4) Roll the fish into a frying pan and fry to color, then put it in the oven and cook.

5) Take out the fish rolls, remove the toothpicks, put them in a pot, surround all kinds of vegetables (slices or pieces), and drizzle with fresh tomato juice.

Tomato is rich in vitamins, we eat tomato is a good way to enhance physical strength, as well as a good beauty whitening effect, plaice is containing unsaturated fatty acids, can help reduce blood cholesterol, a good enhance physical fitness.

The above is for you to introduce some of the production methods that can be very good, for friends who like flounder is a good way to try the above practices to make, we eat more fish in life is very helpful to health, we can also learn more about some related practices.

Steamed grass carp. 1. Steamed grass carp has a light taste, rich in nutrition, and full of umami, you need to prepare a fresh grass carp, 15 grams of green onion, 15 grams of ginger, red pepper and coriander and edible salt should be prepared in moderation, in addition, pepper edible salt and cooking wine, and steamed fish soy sauce should also be prepared in moderation.

2. Clean the grass carp, remove the internal organs and fish scales on both sides, make an oblique knife edge along the strip, and then cut all the prepared green onion and ginger into thin strips, and put the cut green onion and ginger shreds into the cleaned grass carp.

3. Add edible salt and pepper and cooking wine to marinate for half an hour, take it out and put it on a plate and steam it directly into the steamer, and then steam the fish at the same time, wash all the coriander and red pepper and cut it into thin strips or segments.

4. After the grass carp in the pot is boiled again, it can be cooked thoroughly after steaming for 20 minutes, after taking it out, sprinkle the cut red pepper shreds and coriander on the surface of the fish, and then put the salad oil in the wok and heat it, add the steamed fish soy sauce to drink a small amount of light soy sauce, and then take it out later, and pour it directly on the steamed grass carp while it is hot.

The home-cooked recipe of the green cabbage fish, clear water fish. I first washed the fish I bought, then boiled the fish directly in the pot with clean water, added the accessories after cooking, and then it was ready to eat.

The home-cooked method of clear water fish is still very simple, as long as you put the seasoning directly. Just cool down is fine.

Ingredients. Grass carp to taste.

Accessories. Oil to taste.

Salt to taste. Pepper to taste.

Chives to taste. Appropriate amount of chicken bouillon.

1.Grass carp to clean the intestines and gills of the fish.

2.Cut the fish into cubes.

3.Pour tea oil into a pot and bring to a boil, and add the chopped fish.

4.Sprinkle evenly with a little fine salt and fry for a while.

5.Pour in two large bowls of water.

6.Cook for half an hour to bring the soup to a milky white color and boil thick silk.

7.Boiled fish broth.

8.Add pepper, chicken essence and chives to a boil.

Shimizu fish recipe accessories: tomatoes, cucumbers, coriander, salt, chicken essence, soy sauce, vinegar, cooking wine, sugar, peppercorns, green onions, ginger.

Grass carp washed, cut the flower knife on the back of the fish, sit on the pot and pour the water, put in the fish after the water boils, cook in the cooking wine, vinegar and salt for 5-7 minutes, sit in the pot and light the fire, pour in the oil, fry the peppercorns, fry the green onion and ginger shreds, stir-fry, add a little soy sauce, boil the white sugar, boil the fish, take it out, put it on the fish on the plate, put the green onion shredded coriander, pour the boiled juice on the fish, you can take a bowl, put cucumbers, tomatoes, green onions, coriander, chicken essence, pour the soup of the boiled fish into the bowl, good.

1. Wash the fish, slice it, and marinate it with chicken essence, cooking wine, and starch.

2. Wash the bean sprouts and celery, cut them into sections, put them in a pot, add salt and monosodium glutamate, blanch them, and put them in a deep basin.

3. Heat the pot with vegetable oil, add the bean paste, green onion, ginger and garlic to fry the fragrance, add the fresh soup, add the seasoning, put the fish fillet to cook, put it in a basin, and sprinkle the green onion. Wash the pot, add red oil to heat, add bell pepper and fry until red, and pour it on the fish fillet.

Steps to make delicious clear water fish.

Step 1: Fillet the fillet is preferably slightly thicker.

Step 2: Add an egg white, salt, cooking wine, chicken essence and mix well.

Step 3: Add starch.

Step 4: After the water is boiled, fill the fillet with a small amount each time, and remove it by slippery cooking.

Step 5: Fillet Handle Sprinkle with chopped green onions.

Step 6: Stir-fry the peppercorns, chili peppers and green onions until fragrant and pour them on a plate.

Step 7: Do you smell the fragrance?

1. A grass carp.

2. Cut the grass carp fillet into slices and cut the fish bones into segments.

3. Mix the sliced fish fillets and fish bones with salt, chicken essence, cooking wine, chicken juice and pepper.

4. Marinate the mixed fish fillets for more than half an hour.

5. Add a little red soup to the pot, and cook the fish head and fish bones first.

6. Fish bones are taken out of the rice bowl first.

7. Continue to boil the fish head in the pot, put the marinated fish fillets in the pot one by one, boil and take them out.

8. Put the fish head and bones on the bottom first, put the fish fillet on the top, put the fish broth in it, and put a little chopped green onion, Sichuan pepper, sesame pepper, and chili pepper on top.

9. Bring the pot to a boil, pour oil and bring to a boil.

10. Bring the oil to a boil and pour it over the fish.

11. Sprinkle chopped green onions on top of the oiled fish.

Boiled fish is a very popular home cooking, this food originally originated in Chongqing, and is now popular all over the country, boiled fish tastes oily but not greasy, the meat is very tender, the taste is very good, and can supplement rich nutrients, such as being able to supplement protein and unsaturated fatty acids, which is very helpful to promote blood circulation.

Step 1Add salt, monosodium glutamate, a small amount of sugar, a little olive oil, dry starch and egg white to the fresh fish fillet, mix well, marinate. Then boil the pot of water, blanch the base vegetables (enoki mushrooms, mushrooms, cucumbers) and put them in a bowl to make the base.

Step 2: Heat a little oil in China, add a few slices of ginger and stir-fry until fragrant, and fry the fish skin, fish skeleton or large pieces of fish meat for a while to remove the smell and add fragrance.

Step 3 then pour boiling water into the pot, add salt, monosodium glutamate, sugar, green onion, pour in 100ml of milk, boil and add the fish fillet, and the fish can be removed after the fish turns white.

Step 4Blanch the lettuce in the fish broth, then pour the soup into a bowl.

Step 5Finally, put a little oil in another wok, add dried chili peppers and stir-fry until fragrant, then pour the oil into a bowl.

Boiled fish in consommé.

Step 1: Prepare a tilapia.

Step 2: Prepare the ginger and grass fruit, peel the ginger.

Step 3: Slice the ginger and crush the grass fruit.

Step 4Put the water into the pot, then put the fish, ginger, and grass fruit into the pot at the same time and cook together, about five minutes later, add an appropriate amount of salt and monosodium glutamate.

Step 5: Boil the fish in the consommé.

Boiled fish with sauerkraut.

Ingredients: a black fish (500 grams), 200 grams of sauerkraut, a package of spicy fish seasoning sold in the supermarket (not used up), green onions, coriander, garlic, a little, dried chili peppers, Sichuan peppercorns (determined according to the degree of spicy eating by individuals).

Method 1, slaughter the black fish, dismantle the bones, slice the meat (this step can ask the fish stall boss to do it for you), cut the fish head in half and wash the fish meat with salt, cooking wine, starch, egg white, grasp well, and marinate slightly.

2. Heat the oil in a pan, fry the sauerkraut dry, and serve.

3. Fry the fish head slightly until golden brown, then add water, boil over high heat until the soup turns milky white, add salt, pepper, chicken essence and sugar to taste, add sauerkraut and cook for a minute, put it in a large bowl.

4. Wash the pot and fill it with water, boil, slide the fish fillets until cooked, and then cook for 30 seconds as soon as the fish turns white, otherwise it will get old, add it to the soup bowl.

5. Put the green onion and coriander on top of the fish.

6. Heat oil in the pot, turn to low heat, add garlic and stir until fragrant, then add dried chili pepper, Sichuan pepper, and a little spicy fish seasoning, fry the red oil, turn off the heat, and pour the oil on top of the green onion and coriander, and you're done.

How to cook fish with a driver's license, it is recommended to consult the impression of the idea.

How to eat clear water fish to make it more flavorful? Here's a quick way to do it.

One main ingredient.

Excipients 2 tablespoons of salt, 20 Sichuan peppercorns, 5 slices of ginger.

Method Step 1: Wash the fish, especially the inside of the head, until the water is clear, and clean the scales on the ridge.

2Place the fish flat on the cutting board and use a knife to make a cut on both sides every 3 cm. Mouth depth is moderate.

3Put a little salt in each mouth, not too much.

4Put the fish into the rice burger, add peppercorns, ginger, green onions and other accessories, add an appropriate amount of water, and soak the fish. **Fort 20 minutes away.

5. Fish out. Eat meat, drink soup. You will find that the meat has a unique flavor and the soup is also fragrant and delicious.

Note: Fort time should not be too long.

The preparation of the clear water fish is as follows:Ingredients: about 1kg of clear water fish, an appropriate amount of millet spicy (wild pepper), an appropriate amount of ginger and garlic, and 2 green and red peppers.

1. Prepare a two-pound clear water fish and change the knife.

2. Prepare wild pepper to cut off and set aside.

3. Prepare ginger and garlic cubes.

4. Prepare the green and red peppers and cut them into cubes.

5. Heat the pot, add an appropriate amount of rapeseed oil, add ginger and garlic, stir-fry until fragrant, add a diu douban paste, stir-fry until fragrant, add wild pepper, then add water, and the amount of water should be over the fish. Add an appropriate amount of cooking wine, beer is OK, and the soup base is seasoned: add a little salt, monosodium glutamate, chicken essence, and a little fresh flavor, then put in the clear water fish, and simmer for about 8 minutes.

6. After the soup is a little thicker, turn to medium heat and add a little lard, green and red peppers, and perilla, and cook for about a minute.

7. Remove from the pot and serve on a plate.

Preparation of Shimizu fish. Ingredients: 500 grams of grass carp, 50 grams of red pepper.

Excipients: teaspoon salt, 3 grams of Sichuan pepper powder, 20 grams of peanut oil, 3 grams of pepper, 5 grams of light soy sauce, 2 grams of monosodium glutamate, 1 egg white, 30 grams of garlic, 20 grams of ginger.

Steps: 1. Ingredients.

2. Remove the bones and slice the fish, slice the ginger and garlic, and chop half of the chili pepper.

3. Wash the cut fish with water to remove the blood and smell of the fish.

4. Drizzle with light soy sauce.

5. Add some salt and egg whites and mix well.

6. Heat the oil and stir-fry the garlic slices until fragrant.

7. Add the crushed peppers and peppers one by one.

8. Add the ginger slices.

9. Add some salt and stir-fry until fragrant.

10. Put water, pepper and pepper powder to a boil.

11. Pour in the marinated fish fillets.

12. Bring to a boil.

13. Sprinkle with MSG.

14. Bring to a boil.

15. Good spicy fish.

1. Ingredients: 1 fish, 2 tablespoons of salt, 20 Sichuan peppercorns, 5 slices of ginger.

2. Wash the fish, especially the inside of the fish head, until the water is clear, and clean the scales on the ridge.

3. Place the fish flat on the board and use a knife to make an opening every 3 cm on both sides. Mouth depth is moderate.

4. Put a little salt in each mouth, not too much.

5. Put the fish into the rice burger, add peppercorns, ginger, green onions and other accessories, add an appropriate amount of water, and soak the fish. **Fort 20 minutes away.

6. Fish out. Eat meat, drink soup. You will find that the meat has a unique flavor and the soup is also fragrant and delicious.

Here's how to cook the fish:Ingredients: 800 grams of crucian carp (5 pieces), 30 grams of corn oil, 60 grams of pork fat, 10 grams of green onions, 5 grams of ginger, 4 cloves of garlic, 15 grams of soy sauce, 10 peppercorns, 1 star anise, 3 grams of cumin, 5 grams of salt, 5 small dried chili peppers, and an appropriate amount of water.

Steps: 1. Prepare the ingredients, remove the scales and internal organs of the crucian carp, wash it, cut the pork into cubes, cut the green onions, ginger and garlic, and set aside.

2. Pour corn oil into the pot and turn on low heat, the oil temperature is 70% hot, put in the diced pork and stir-fry.

3. Add dried chili peppers.

4. Add green onions, ginger and garlic and stir-fry until fragrant.

5. Pour in soy sauce and stir-fry evenly.

6. Pour in water.

7. Add peppercorns, star anise, and cumin.

8. Add salt.

9. Add crucian carp and cook over high heat until there is almost no soup. If you love soup, you can add more water and cook the fish.

10. Finished product drawing.