How to make Tai an fish tricks, how to make Tai an fish?

1.Diced. Tai'an fish must be made with silver carp, because the silver carp is tender and has large spines, so as not to be stuck.

Then add salt, soy sauce, cooking wine, monosodium glutamate, and sweet potato starch. Add a little more starch, this amount is: more starch than making slippery meat, less starch than making crispy meat.

2. Over-oiled. On high heat, let the fish fry a little in the pan and you can fish it all up. This process is only to make the starch fully bonded to the fish so that it does not boil apart, not to cook the fish.

3. Mix the juice. This is a critical step. Heat the oil pot, add vegetable oil and butter, pour the soaked ginger and soaked pepper into it and stir-fry, then add an appropriate amount of red pepper pieces, a large handful of Sichuan pepper, a little watercress, a little star anise, a tablespoon of chicken essence, a spoonful of salt, all fried until fragrant, and then add soy sauce, cooking wine and a little sugar.

At this time, the smell in the kitchen can be very choking.

4. Simmer the soup. Add more water to the pot, bring the fish to a boil, reduce the heat and simmer slowly. This time can peel garlic.

After seventeen or eighteen minutes, turn on the pot, flatten the garlic and put it in the pot, and cook for another two or three minutes. At this time, the garlic is put to make the garlic look more energetic, and it also happens to bring out the aroma of garlic. Turn off the heat and put a large spoonful of vinegar, mainly to get rid of it.

5. Put it in a pot. It is best to pour it directly into the basin, because the fish is very tender, the chopsticks are not big to clamp, and as soon as you use a shovel, the fish will break.

Tips: 1. The frying time of the fish should not be too long, and the skin can be slightly yellow, so as not to affect the taste, this process is only to make the starch and the fish fully bonded, so as not to boil apart, not to make the fish cooked;

2. Pickled ginger and peppers, and bean paste are salty, so salt is added as needed.

Antai fish is a type of fish, you can wash it, wet it, clean it, and then make it like a different fish, braised and braised it.

When it comes to making sunfish, you can choose to make steamed fish, which is very simple, just add green onions, ginger, garlic and appropriate salt, and then add some steamed fish soy sauce.

If you have a trick to Tai'an fish, you can pry the door and ride it over by yourself, there is a special way to improve.

How to make Tai'an fish trick Tai'an fish is well, it's better to use frying.

When you make this one, you must steam it for him, so that his taste will be better.

In this regard, you must pay attention to keep his cooking time as short as possible, and in addition, you must reduce his cooking steps, so that it is okay.

The trick of how to make Da'an fish, I didn't find such a trick, I think it's okay to follow a common practice.

And your knock on the door is to grasp that symbol and that spice.

He does it a lot differently. It depends on what you want to make.

The authentic practice of Tai'an fish:Ingredients: 1 silver carp.

Excipients: 2 teaspoons of salt, 3 green onions, 1 tablespoon of sea pepper paste, 50 grams of pickled radish, 10 grams of ginger, 10 ml of cooking wine, 80 grams of coconut powder, 1 head of garlic, 10 pickled peppers, 1 piece of pickled ginger, 5 grams of Sichuan pepper, 2 spoons of Pigu bean paste, 1 teaspoon of chicken essence.

Steps: 1. Cut the fish into pieces and taste it.

2. Coat the fish with red lettuce powder.

3. Fry the fish pieces in oil until golden brown, remove and drain the oil.

4. Pickled sea pepper and ginger finely chopped, pickled radish shredded. Slice the ginger and cut the green onion into sections.

5. Pour oil into an iron pot, add green onions, ginger and garlic and stir-fry until fragrant.

6. Add the soaked sea pepper and ginger and stir-fry until fragrant, add peppercorns and stir-fry.

7. Add sea pepper sauce and stir-fry Pixian bean paste until fragrant.

8. Add shredded radish and stir-fry until fragrant.

9. Add the stock and boil the soup stock.

10. Put fish pieces in the soup.

11. Stir-fry until the fish pieces are flavored.

12. Put it on a plate.

Cuisine & Efficacy: Home-cooked recipes.

The ingredients for making Tai'an fish:

Ingredients: 1 silver carp (big-headed fish), bamboo shoots.

Excipients: green onion, garlic, ginger, pickled pepper pickled ginger, coriander, Pixian bean paste, sugar, Sichuan pepper, soybean flour (corn starch), liquor.

Teach you how to make Tai'an fish and how to make Tai'an fish delicious.

1.Slaughter the fish into fish pieces, marinate Pixian bean paste, white wine (to remove the fishy), and add bean flour to mix.

2.Prepare the bamboo shoots for the base, sliced green onions and parsley.

3.Prepared spices.

4.Put the bamboo shoots in boiling water and make them crispy for less time.

5.Shuttle the marinated fish fillets in a pan of oil.

6.Add the mixed oil (vegetable oil and a little lard) and stir-fry the seasoning until fragrant. Add the fish pieces. Add the green onions. 7. Add monosodium glutamate. Flavor. Remove from heat.

Ingredients: 1000g silver carp, 500g konjac

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pickled ginger, appropriate amount of pickled pepper, appropriate amount of shallots, appropriate amount of bean paste, appropriate amount of soy sauce, appropriate amount of sweet and sour, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of ginger, appropriate amount of garlic.

1. Prepare all the ingredients and blanch the konjac first.

2. Slaughter the fish into fish pieces, marinate in white wine (to remove the fishy), add soybean flour to adjust, add more starch than making slippery meat, and less starch than making crispy meat;

3. Prepare the seasoning to be fried, and slice the pickled pepper, pickled ginger, ginger and other slices for later <>use

4. Shuttle the marinated fish fillets in the oil pan, this process is only to make the starch and the fish fully bonded, so as not to boil apart, not to make the fish cooked;

5. Then put the base oil into the seasoning.

6. Stir-fry evenly and add a little soy sauce.

7. Then add a little water and bring to a boil.

8. Then add the konjac and fish and cook for about 10 minutes.

9. Finally, add sweet and sour to taste, then remove from the pot, sprinkle with chopped green onion and coriander to <>

The steps for the authentic practice of Tai'an fish are as follows:

Tools: 1 silver carp, 2 tablespoons of cooking wine, appropriate amount of salt, appropriate amount of pepper, 2 tablespoons of starch, 1 egg, 1 piece of pickled ginger, 10 pickled peppers, 1 piece of old ginger, 5 cloves of garlic, a little hot pot base, a little watercress, 1 celery, 1 garlic sprout, half a can of beer.

1. Buy the fish and chop it into fish pieces, the first time clean water + salt to catch and wash, the purpose is to remove blood and fishy smell, and then use clean water to clean and filter the water for later use.

2. Prepare the accessories: celery and garlic sprouts cut into sections. Dried chili peppers cut into short segments. Pickled pepper, pickled ginger, and ginger finely chopped. Garlic cut into large pieces. Appropriate amount of hot pot base and watercress. Half a tank of beer.

3. Add salt, cooking wine and pepper to the fish pieces, then add 1 egg and red lotus flour to continue to stir to taste. Heat the oil, the oil is a little more, the oil temperature is 60% hot, and the fish pieces are fried in the pot until they are slightly yellow.

4. Pour out the oil that fries the fish, leave an appropriate amount of oil to stir-fry the pickled ginger, pickled pepper, ginger and garlic until fragrant, then put the hot pot base and watercress to fry until fragrant, add boiling water and beer to make the soup. Put an appropriate amount of salt, light soy sauce, sugar, and pepper in the soup to taste, then put in the fried fish pieces, simmer for about 8 minutes, take out the fish pieces and put them on the plate, and add the remaining fish soup to celery and garlic seedlings and stir-fry a few times.

5. Heat the oil in the pot, the oil temperature is hot, put the dried chili pepper and Sichuan pepper into the pot at the same time, turn off the heat for 5 seconds, quickly pour the hot oil on the fish pieces, and the spicy and fragrant Tai'an fish will be ready to be molded.

The ingredients that need to be prepared in advance include: 1 silver carp, 2 teaspoons of salt, 3 green onions, 1 tablespoon of sea pepper paste, 50 grams of pickled radish, 10 grams of ginger, 10 ml of cooking wine, 80 grams of paste, 1 head of garlic, 10 pickled pepper senxing, 1 piece of pickled ginger, 5 grams of Sichuan pepper, 2 tablespoons of bean paste, 1 teaspoon of chicken essence.

1. The first step is to cut the fish into pieces, and wrap the fish pieces with red lettuce powder, salt and cooking wine.

2. Heat the oil in the pot, fry the fish pieces until golden brown, remove them and set them aside for later use.

3. Prepare the ingredients, pickled pepper, pickled radish, ginger, green onions, and pickled sea pepper and cut well.

4. Heat oil in a pot, add green onions, ginger and garlic, and stir-fry quickly.

5. Add pickled sea pepper, pickled ginger, Sichuan peppercorns, sea pepper paste, bean paste, and shredded radish and stir-fry evenly. Li Chunzi.

6. Put the stock and fish pieces in the pot.

7. Fry until the fish pieces are flavorful and can be served, so that the Tai'an fish is ready.