How to make air dried Wuchang fish, how to make air dried Wuchang fish delicious How to make air dri

Raw materials: one air-dried Wuchang fish.

Seasoning: flavored powder, sugar, Yangjiang tempeh, roast meat gravy, shredded ginger, pickled red pepper, fresh dried shallots diced (seasoning is optional).

Method: 1. Soak the air-dried Wuchang fish in warm water for 20 minutes and wash it for later use 2. Chop the spare Wuchang fish into strips and then put it into a fish-shaped spare 3. Take a large disc, put the Wuchang fish on it, and use the bamboo net to pad the bottom 4.

5. Put the well-seasoned Wuchang fish into the steaming cabinet and steam it over a strong fire for 12 minutes, then take it out 6. Heat the oil in the pot (it is recommended to use green onion oil), pour it on top of the steamed Wuchang fish, and finally sprinkle the green onion Another simple way is to directly add ginger shreds, soak red pepper and steam for 12 minutes, the taste is also delicious.

Ingredients: 300g of air-dried Wuchang fish

Excipients: Appropriate amount of shallots.

Ginger to taste. Dried peppers to taste.

Oil to taste. Cooking process.

1. Open the air-dried Wuchang fish.

2. Wash well.

3Prepare green onions, ginger and dried peppers.

4. Drain the fish with kitchen paper.

5. Heat the oil in a pan.

6Add the fish and fry it and cover with a lid.

7. Turn over and continue to fry until golden brown on both sides.

8. Add shallots and ginger to stir-fry, take out and sprinkle on the surface of the fish.

9. Put the dried chili peppers and fry them in a pan.

10 dried chili peppers sprinkle on the surface of the fish.

It's the fish that "just drank the water of the Yangtze River and ate Wuchang fish", which is actually called flat fish now. It's not much to see what is dried. It's a bit difficult.

I see the first method of braising it, fry it in oil, then put rice wine, green onion ginger, soy sauce, add a little more water to boil and keep it slightly boiling until cooked, put some sugar, if you like to eat spicy, you can put some chili peppers, and you can get out of the pot. The second method is to burn the meat and eat it, because it is already dry, and it must be delicious when it is cooked, just be careful with the fish bones. There is also a grilled food.

1. Dried Wuchang fish with bean drums, raw materials: a dried Wuchang fish, 10g of flavored powder, 10g of sugar, an appropriate amount of Yangjiang tempeh, a little roast meat juice, 5g of shredded ginger, 5 pickled red peppers, and 10g of fresh dried shallots.

2. Method: Soak the air-dried Wuchang fish in warm water for 20 minutes and then wash it for later use. Chop the spare Wuchang fish knife into strips and then put it together into a fish shape for later use.

Take a large disc, put the Wuchang fish on it, and use a bamboo net to cushion the bottom. Mix the flavor powder, sugar, Yangjiang tempeh, roast meat juice, ginger shreds, pickled red peppers, and fresh dried shallots, and evenly pour them on top of the Wuchang fish. Put the flavored Wuchang fish into the steaming cabinet and steam it for 12 minutes and then take it out.

Heat oil in a pot (it is recommended to use green onion oil), pour it on top of the steamed Wuchang fish, and finally sprinkle with chopped green onions.

Soak the softened steamed, or cut into cubes and fry the peppers.

Ingredients: ginger, garlic seeds, dried chilies, bean paste, water starch Method: 1. Scrape and wash the scales of Wuchang fish. Ginger, garlic seed slices, dried chili peppers are cut into sections with scissors.

2. Draw a flower knife on the back of the fish.

3. Heat oil in a pan and fry the fish until both sides turn yellow. (You can fry more oil and fry for a longer time, so that the taste is better)

4. Add ginger, garlic seeds, and dried chili peppers to the remaining oil and stir-fry until fragrant, and add bean paste to stir-fry the red oil.

5. Put in the oiled Wuchang fish, add soy sauce, cooking wine, water, and cook over medium heat for 20 minutes (turn over in the middle) 6. After the pot is released, the soup left in the pot is thickened with some water starch and poured on the fish.

Dish name: Dry stir-fried Wuchang fish.

Ingredients: a piece of Wuchang fish, a little green onion and ginger, cooking wine, a little tempeh.

Method: Wash the Wuchang fish, and cut a few dishes with a knife on both sides to absorb the flavor. Rub the pot with ginger first to prevent the fish from sticking to the pan, smear salt and pepper in the belly of the fish, put it in the oil pan and stir-fry, sprinkle with wine, tempeh and ginger shreds, add a little sugar to taste, and sprinkle chopped green onion and coriander when the pot rises.

Features: fried on the outside and tender on the inside, two flavors of a fish.

The steamed bun is a metaphor for people, and the flower roll is a metaphor for people, and people are more refined.

Delicate meat steamed Wuchang fish.

Ingredients: 1 Wuchang fish (fresh tuantou bream) (about 800 grams), 10 grams of chicken fat, 75 grams of camellia oil, 150 grams of chicken broth, monosodium glutamate, Shao wine, light soy sauce, refined salt, pepper, chopped shallots, shredded green onions, shredded ginger, shredded red pepper.

The specific production process: first of all, remove the gills and scales of the fish, dissect the abdomen and remove the internal organs, wash it, cut the knife flowers on both sides of the fish body, sprinkle it with refined salt, smear it with Shao wine and put it on the plate, and sprinkle the shredded green onion, ginger and red pepper on the top of the fish. Next, put the pot on the fire, add water to boil, and steam the whole fish on a plate for about 10 minutes, until the fish eyes are protruding, the meat is soft, and it takes about 15 minutes to come out.

Then it's time to burn the soup, put the wok on the fire, pour in the camellia oil to heat, add the original juice of the steamed fish, boil the chicken broth, add monosodium glutamate and chicken fat, pour it on top of the fish, sprinkle with pepper and chopped shallots. This is a little different from what many restaurants and hotels do, but the taste is still authentic!

Features: This dish is decorated with red, green, and yellow ingredients on top of the white whole fish, which is colorful. This fish is as tender as tofu and fragrant as crab meat, light and refreshing, the fish meat is fat and delicate, the soup is fresh and fragrant, and the original flavor is maintained.

Tips for steaming fish].

1. The weight of the fish is controlled at about 800 grams, and the volume of such a size is easy to grasp when raw and cooked.

2. After cleaning the fish, rub the lard on both sides of the fish body, and then dip a little white wine and Shao wine.

3. You can add about 50 grams of meat filling to the belly of the fish and mix a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms, which can not only make the fish taste fresher but also make the steamed fish full.

Fourth, after the water in the steamer is boiled, put the fish into the pot (don't steam the fish in the pot with cold water, it will be steamed.) The secret of many steamed dishes is that the water is boiled and the food is steamed in the pot).

5. After steaming for 10 minutes and turning off the heat, do not open the lid, do not take out the pot of the fish, use the residual temperature in the pot to "steam for 6 minutes" and then immediately get out of the pot, and then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil) all over the fish, and then sprinkle some chopped green onions at will and serve on the table.

Prepare the ingredients as follows: 1 Wuchang fish, 1 red pepper, 1 piece of ginger, 5 cloves of garlic, 1 shallot, appropriate amount of salt, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, a little dark soy sauce, 1 tablespoon of oyster sauce, and an appropriate amount of water starch.

The specific method is as follows: clean the Wuchang fish, then put it on the cutting board, put the knife flower on both sides, and then coat it with cooking wine and salt for later use, cut the red pepper into rings, cut ginger and garlic into small slices, and cut the green onion into chopped green onions. Then add oil and heat up, put in Wuchang fish, fry until browned on both sides, and then put it out, leave the bottom oil in the pot, put in red pepper, ginger slices, garlic slices and stir-fry over low heat, put in 3 bowls of water after stir-frying, then add a little salt, add 2 tablespoons of light soy sauce, add a little dark soy sauce, add 1 tablespoon of oyster sauce, boil over high heat, put in Wuchang fish, then cover the pot, simmer for 5 minutes on high heat, uncover and pour in water starch after 5 minutes, reduce the juice over medium heat, take the soup out of the pot when it is thick, sprinkle with chopped green onions!

Method 2: Steamed Wuchang fish.

The specific method is as follows: after the Wuchang fish is cleaned, the head and tail are removed, then cut into thick slices, put into the soup basin, add 1 teaspoon of salt, then add 2 tablespoons of cooking wine, grasp the marinade into the bottom taste, and then put it on the plate, then put in the green onion, ginger and chili pepper shreds, put it into the steamer of the steamer, steam it for 10 minutes on high heat, pour off the soup after steaming, pour on the steamed fish soy sauce, and then replace it with fresh green onions, ginger and chili shreds, and then stir-fry it with hot oil!

The specific method is as follows: after cleaning the Wuchang fish, put on the knife flower, then coat it with cooking wine and salt, wipe off the water with a kitchen paper towel, then put it in the oil pan, fry it until it is browned on both sides, then sprinkle with pepper and salt, and then chop the millet pepper, coriander, and shallots, and sprinkle it on the top of the fish!

The specific method is as follows: after the Wuchang fish is cleaned up, the fish is split from the back of the fish with a knife, then coated with cooking wine and salt, and then the pot is heated with oil, the fish is put into the pot and fried until both sides are browned, put out for later use, and then put in the tempeh, minced garlic, minced millet pepper, stir-fry until fragrant, add 2 bowls of water after stir-frying, boil over high heat, add a little salt after boiling, and then put in the Wuchang fish, simmer until the water is dry, and sprinkle the green onion after the pot is decorated!

Dear, I hope my answer can help you.

Wuchang fish has the advantages of being able to spawn and reproduce in the pond, high survival rate, fast growth, easy to raise and catch, high meat content, high nutritional value and delicious taste, and is deeply loved by consumers and farmers.

The best way to do fresh Wuchang fish is to steam it. Remove the scales and wash them, change the fish body to a knife, smear the fish body with salt and white pepper noodles (to remove the smell), a little fresh ginger, green onions, and garlic slices and sprinkle them on the fish body and fish belly, put them on a plate, put them on a cold pot, and then boil the water over low heat for 12 minutes before eating. Characteristics: Fresh and fragrant, tender and nutritious.

Wuchang fish is a kind of fish, belonging to the bream family, there are many methods, generally steamed, braised or chopped pepper fish, the problem is not clear, depending on what flavor you want to eat.

Its common practice is braised !

It's a little more delicious! ok？

1. Kill the fresh Wuchang fish, wash it, and wipe it dry;

2. Two large pieces of fish meat along the fish backbone slices, do not completely open them, and let the two pieces of fish be connected to facilitate hanging and drying in the later stage;

3. Sprinkle salt on both sides of the fish fillet, put it in the refrigerator for a day, pour out the salted water, sprinkle another layer of salt for a day, pour out the water;

4. Put peppercorns, cloves, and star anise into a pot and fry until fragrant;

5. Grind it into a marinade powder with a food processor, add salt and mix well;

6. Evenly sprinkle the marinated fish fillets on both sides with pickling powder;

7. Thread the fish fillets with a rope, hang them in a ventilated place until they are air-dry, and put them in an airtight container.

Ingredients: 1 air-dried Wuchang fish, 50 grams of laba beans, 8 grams of green onion slices, 6 grams of ginger slices, 2 grams of sugar, 3 grams of monosodium glutamate.

Preparation method: 1. Soak the dried Wuchang fish in water for 30 minutes, wash and put it on a plate.

2. Mix the white beans with sugar and monosodium glutamate, pour them on the Wuchang fish, put the green onion and ginger slices, and steam them in the basket for 15 minutes.

The practice of pan-fried air-dried fish in Jingmen.

The steps are relatively simple, but each place is different, eating air-dried fish can help people supplement rich in unsaturated fatty acids, which is beneficial to blood circulation.

Air-dried fish practice.

Step 1: Pick fresh fish. The criteria for selecting fresh fish are: the fish body is intact, there is no broken belly, the fish meat is firm, and the fish body is elastic when pressed by hand.

The second step is processing. Wash the fish, cut the back knife along the long slices, remove the internal organs and gills, and rinse with seawater to control the moisture.

The third step is pickling. The salinity should be controlled within 2% when pickling, so as to keep it fresh and ensure low salinity, and ensure that the salt ingestion of the human body is not too high, which is a healthy food. The most unscientific is the salt-bursting salting method!

The main raw material of pickled fish is salt, and the auxiliary materials are cooking wine, green onions, ginger, peppercorns, etc.

The fourth step is "air drying". It is also called sweet sun. The tips for air-drying are:

Under well-ventilated conditions, avoid direct sunlight and quickly dry (shade dry) to quickly dehydrate the fish, the fish protein can be well preserved, and the protein is more enriched and concentrated, with almost no loss, and the fat of the fish will not be esterified, without losing the freshness of the fish and the taste of the fish. Air dry for 3-4 days and then freeze.

Ingredients: 500g of air-dried fish, 100g of oil, light soy sauce, cooking wine, a little vinegar, Sichuan pepper, dried chili, 50g of bean paste, appropriate amount of sugar, appropriate amount of chives, appropriate amount of sesame seeds, appropriate amount of chicken essence, appropriate amount of ginger.

Method: 1. Wash and heat the wok, fry the fish in oil, and fry it until it is yellow on both sides.

2. Drain the oil from the pan after frying.

3. Turn down the heat, use the remaining oil in the pot to fry the minced ginger, dried chili pepper, and Sichuan peppercorns, (the heat is to avoid frying these raw materials), and stir-fry the fish after the bean paste.

4. Cook the cooking wine along the edge of the pot, then mix the light soy sauce, vinegar and sugar.

5. Sprinkle with chopped green onions, chicken essence, sesame seeds, and fragrant fish pieces.

Fresh fish is not only a way to store fish, but also can be steamed or made in soup. I bought a few fish a few years ago, made into air-dried fish, hung outside to dry, when I want to eat the next one to do, I can eat it until the next year is not bad, and it has a different flavor, the stew soup is pure white and extra-thick, so it is still delicious to do it yourself! Here's how

1. Fry the peppercorns and salt on the heat to bring out the fragrance, turn off the heat and let it cool;

2. Remove the scales and internal organs of the fish, clean them, and split the fish bones vertically;

3'Spread the fried salt and pepper evenly on the fish (on both sides) and marinate for two to four hours;

4. Hang it outside the balcony to air dry, it can be steamed or stewed in soup and eaten in a good air, or it can be stewed with meat, which is very fragrant.

Steps to make air-dried fish:

First of all, prepare the seasoning, salt and peppercorns. Pour the salt and peppercorns into the pan and stir-fry. The amount of salt and peppercorns can be adjusted according to the size of the fish.

The stir-fried salt and peppercorns can be sprinkled all over the whole body of the fish. As long as the peppercorns are fried to bring out the fragrance, they are considered fried.

Next, pour the sautéed salt and peppercorns onto a cutting board and crush them with a rolling pin. The purpose of crushing with a rolling pin is because both of these seasonings have relatively large particles and avoid uneven coating on the fish.

Once the seasoning is ready, the cleaned fish needs to be split lengthwise and into flakes like this. At this point, you can sprinkle peppercorns and salt evenly on the fish. The purpose of this is to draw out the water and oil from the fish.

It is important to note that the inside and outside of the fish are sprinkled with salt and peppercorns.

A good air-dried fish is done. Hang the dried fish out of the window with an S hook, and after 10 days, it is ready to eat.

Once the fish is ready, wash it in cool or lukewarm water. If you feel salty, you can soak it for a while.

Other methods: how to make beef delicious.

1. Ingredients: fresh wild fish, wash the appearance, remove the scales, break it from the back, and take out the internal organs (be careful!! Do not wash with water after disembowelment!! Otherwise, it will rot after a day), remove the head, and put it in a pot for later use.

2. Ingredients: salt (5%-10% according to the quality of the fish, depending on your taste), cooking wine, Sichuan pepper, ingredients, ginger, chili, honey (hehe, many people don't know to put honey, in fact, honey is not only a preservative, but also can ensure that the air-dried fish will not become dry firewood, and can make the air-dried fish unique flavor!) ), soy sauce.

Attention!! Here's the most important thing: high liquor!!

3. Production method:

Put the big fish in a large basin after washing and scaling, disemboweling and heading, put in salt, cooking wine, pepper, ingredients, ginger, chili, honey, soy sauce (the above ingredients are mastered by yourself depending on your likes and dislikes), marinate for 6-10 hours, take out, use disposable chopsticks to separate the fish, fix, hook and hang it at the mouth of the fish in the shade and ventilation, the key is coming: spray liquor on the surface of the fish body (there is this trick to drive away flies, and hide it for a long time without damage) in the north for 1-2 days, and the south can be recovered after the fish body hardens and placed in the refrigerator.