What are the most common ways to prepare fish?

Fish meat is high-quality protein, and the fish meat is delicate and delicious. There are also many practices.

The first type of steamed fish！There are many types of fish that can be selected by steaming, and the meat needs to be delicate and have no fishy smell. Like sea bass, grass carp, these can be used for steaming

First of all, you need to prepare a fish, green onions, ginger, and a little red pepper (raw chili). There is also some coriander, and the seasoning is salt, pepper, and tempeh oil. The parsley is cut off and finally used to garnish to enhance the flavorCut the green onion, ginger, and chili pepper into thin strips, put them in a bowl and soak them in water to taste

Clean the fish and open the flower mouth on the fish. Then marinate with salt, pepper, cooking wine, green onions, ginger for 10 minutes. When the water is boiling, steam it in a pot for 10 minutes, and when the fish is cooked, take it out and take out the green onions, ginger shreds, and raw chili shreds that have just been soakedSpread on top and pour hot oil over to fragranceFinally, garnish with coriander and pour the steamed fish soy sauce.

The second type of spicy fish fillet, I like the taste to be a little heavier! The taste of spicy fish fillet is more spicySalty. We use grass carp, clean the fish, cut the flesh into fillets, and chop the bones into chunks.

Then you can boil the chili oil. Directly burn the oil and put the ginger slices,You can use hot pot base, or you can use spicy boiled fish base, stir-fry until fragrant, and then put boiling water to boil. Then put the bones down and cook for a while, then put in the fillets and choose a larger plate.

Fill up the bones and meat and pour a little soup over themFinally, sprinkle a handful of dried chili peppers and pour over with hot oil, stimulate the fragrance, garnish with coriander and get out of the pot.

The third type of sweet and sour fish piecesSweet favorite！Wash the fish and cut it into cubes, marinate it in cooking wine, ginger and salt for 15 minutes, then coat it with starch. When the oil temperature is five or six percent hot, fry them in the pan, stir them up so that they don't stick together, and then put them out after smashing the shape, and then heat the oil temperature a little more and fry them again in the pot to serve them for later use.

Heat the oil, add the tomato paste, sugar and vinegar and stir well(The amount of these three condiments depends on your own preferences to add), put the fish pieces into the guy and stir-fry slowly, and finally put out the chopped green onion to decorate.

These are more common ways to prepare braised fish, steamed fish, spicy fish, spicy fish, grilled fish, boiled fish, and sauerkraut fish.

Steamed fish, grilled fish, sweet and sour fish, fried fish, fried, can be cooked into soup, these are all very common practices.

For example, there is braised fish, and then there is also squirrel fish, and then there is also steamed fish, and sweet and sour carp, sweet and sour hairtail fish, braised yellow croaker with green onions, and then there is also sauerkraut fish, as well as grilled cod, fried fish.

1. There are many ways to make fish, such as steamed fish, boiled fish, braised fish, etc.

2. To make steamed fish, first clean the fish, then add green onions, ginger, garlic, cooking wine, food or salt and other seasonings to marinate for 20 minutes; After that, put the marinated fish into the steamer and steam for 15-20 minutes; After the fish is steamed, add an appropriate amount of steamed fish soy sauce or other soup and pour it on the fish, sprinkle with chopped green onions and coriander.

3. To make braised fish, you need to put the marinated fish into the oil pan and fry it, when frying the fish, you need to turn on medium and low heat, fry until the fish is golden on both sides, and then put an appropriate amount of boiling water in the pot to cover the fish; Then add an appropriate amount of cooking wine, green onions, ginger and garlic, cover the pot and bring to a boil over medium heat, be sure to pay attention to the heat.

4. To make boiled fish, the practice of boiled fish is relatively complicated, because the fish must be cut into thin skins and then pickled. After marinating the fish fillet, heat the oil, add green onions, ginger, garlic, chili pepper, and bean paste to stir-fry after the oil is hot, then add boiling water, add the marinated fish fillets after boiling, the fish fillets are better cooked, and can be fished out after turning white; Prepare a clean basin, you can put your favorite blanched vegetables (lettuce or bean sprouts, etc.) at the bottom, take out the fish and put peppercorns, red pepper segments, minced garlic, chopped green onions, and pour hot oil on it.

There are methods such as steaming, braising and boiling soup.

Braised strips: Braised whole strips or cut into small pieces first. First adjust the sauce (generally have green onions, ginger, garlic, green peppers, cooking wine, five-spice powder, etc.), put oil in the pot and boil until 6 7 is hot, then put in the fish, and finally add the juice.

Soup: Remove the scales of the fish, add enough water, and add ingredients such as ginger and garlic to simmer.

For example, there are boiled fish, braised fish, or can be made into steamed fish, and you can also choose to make it into dry fried hairtail, which is very delicious. For example, the method of making boiled fish is very simple, heat the oil, pour in the green onions, ginger and garlic and stir-fry, and then put the marinated fish into the pot and fry until golden on both sides, and at the same time, you need to add the right amount of water and the right amount of seasoning, and simmer for about 35 minutes on low heat to get out of the pot.

Braised fish, steamed fish, fish soup, chopped pepper fish head, grilled fish; Steamed fish is generally cleaned clean, cut on both sides of the fish body with salt, cooking wine, pepper and green onions, smeared until the fish body is put into the dish and put into the pot to steam, after the fish is steamed, add tempeh soy sauce and other seasoning to eat.

Crucian carp soup contains high-quality protein, which can play a good role in strengthening the elastic fiber composition of the skin, especially for early wrinkles caused by mental factors such as stress and lack of sleep, and has a peculiar relief effect. Burst Xie Ao, there are many ways to do fish, you can steam fish, braised fish, heat the chili, ginger and garlic in the hot pot and fry the fish on both sides to become golden brown, and the last rice wine falls a little water and puts the cornstarch white sugar soy sauce on it, you can make boiled fish, put the spicy sauce and put the celery, apple, and clear melon to make a dish.

China is a country of food and food. Fish, as a common ingredient on the table of Chinese, has not 10,000 ways to eat, and it is estimated that there are 9,999 kinds, and your question is too big. The history of fish eating in China is too long, so China's eight major cuisines all attach great importance to making fish, and when spring comes, the weather is gradually getting warmer, and the most envy of children may be the small fish swimming in the water.

Today, we have specially collected a series of small fish production methods for you, which integrate the exercise of children's hands-on ability and classroom decoration, and are also very suitable for the current season

How do you cook fish? First prepare a fish, kill and clean it first, draw a few knives on both sides, put white vinegar, salt, marinate for about half an hour, then wash and drain the water, heat oil in the pot, put the fish in it and fry it until golden on both sides when the oil temperature is 5 hot, take it out and put it on a plate, and then leave a little oil in the pot.

The most common ones are steamed, braised and fried, so that the taste is relatively good when eating, and most people now like to eat fish, mainly because the taste of fish is relatively fragrant, and the production is very simple.

There are steamed fish, braised fish, spicy fish, stewed fish soup, sauerkraut fish, sweet and sour carp, boiled fish, and dried fried fish, which are all relatively common practices and are particularly delicious.

You can make steamed fish, first handle the fish and wash it, put in cooking wine, green onions, ginger, salt and marinate for about 20 minutes, then steam it in a pot for about 25 minutes, take it out and sprinkle some soy sauce, pepper oil and chopped green onions.

1. Squirrel mandarin fish.

Ingredients: 200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch, appropriate amount of salt, 15 grams of vinegar.

Method: 1) Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the fish head, spread it out, and pat it flat. Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a backbone at the tail for about 1 rain.

After the fish is deboned, spread out with the skin facing down, cut into a flower knife with an oblique knife, the knife is as deep as 4 5 of the meat, do not cut the skin of the fish, open a forest posture at the tail, and pull the tail out of the knife.

2) Sprinkle the fish body with salt, pepper, cooking wine, and wet starch (a little) and coat well.

3) Wok on the heat, heat and pour in vegetable oil, the oil is hot to seventy, dip the osmanthus fish in a little starch, put it in the oil pan and fry for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry, fry it until it is golden brown, and put the side of the flower knife in the fish plate with the side up, and put the fish head on it.

4) Put the pine nuts in a pan of oil, remove them when they are cooked, and put them in a small bowl.

5) Leave a little oil in the wok, put in a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push well, pour it on the fish out of the pot, and sprinkle with pine nuts.

2. Ancient steamed fish.

Ingredients: 1 sea bass, 100 grams of pork belly, soy sauce, ginger, garlic, oyster sauce, sesame oil, black bean sauce, Jiang rice wine, sugar, shallots, red pepper.

Method: 1) Put the shredded meat into a bowl, add the rice wine and stir well, then add the black bean sauce, minced green onion, minced ginger, minced garlic, soy sauce, sugar, and oyster sauce and stir well.

2) Cut the fish from the dorsal fin to the keel with a knife.

3) Add water to the pot, boil the scalding fish, and soak it in the pot to remove the fishy smell.

4) Put green onion and ginger on a plate, put the fish on a plate with the incision facing down, and pour the marinated shredded meat over the fish.

5) Add Shenchun reed water to the pot, after the water boils, put the fish on the steaming rack, it takes about 15 minutes, take it out and sprinkle some green onions and red peppers, boil a small spoon of hot oil, and pour it over.

3. Sweet and sour hairtail.

Ingredients: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, starch.

Method: 1) After washing the hairtail, cut it into 10 cm segments and marinate it with salt for about 10 minutes.

2) Take a clean small bowl, pour in an appropriate amount of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, pour in an appropriate amount of vinegar according to preference, and stir well with an appropriate amount of refined salt.

3) Dip the hairtail segments in the dried starch.

4) Add oil to the pot, after the oil is hot, put it into the hairtail section and fry it over low heat, fry one side and gently turn over the hairtail section, fry the other side until it is slightly yellow, turn the hairtail section to the side, add the green onion, ginger slices, star anise and stir-fry until fragrant.

5) Pour in the prepared sweet and sour sauce, preferably over the hairtail, and simmer for 10 minutes.

Sweet and sour crucian carp] 1 crucian carp (1 catty), 1 coriander, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of tomato paste, 5 tablespoons of water, appropriate amount of starch

Steps:1Use fresh crucian carp.

Crucian carp scrape off the scales, and then remove the gills and internal organs, a layer of black membrane in the belly of the fish should be removed, the black membrane in the belly of the fish is more fishy, and it should be removed, otherwise, the fishy smell is heavy. After washing the fish, wipe off the moisture from the surface.

2.Cut the two sides of the fish crosswise several times to the bone, so that the crucian carp can better absorb the flavor.

3.Evenly spread a little salt, white pepper and cooking wine on both sides of the crucian carp, put the green onion and ginger slices, and marinate for 10 minutes.

4.When the time is up, pick out the green onion and ginger slices, and then evenly coat both sides of the yellow croaker and the knife edge with a layer of dry starch.

5.Add oil to the pot and heat it, fry the yellow croaker on both sides, remove it, raise the oil temperature, and then fry the fish again, fry the yellow croaker until the surface is open and closed, and the color is golden, and drain the oil. Place the fried fish on a plate and set aside.

Fry the fish twice, fry the fish first, and then re-fry at high temperature to force out the excess oil, which can make the surface of the crucian carp more crispy.

6.Pour out the oil from the fried fish in the pot, leave a little base oil, add the green onion and ginger slices, fry until the green onion and ginger slices turn red, and pick out the green onion and ginger slices.

7.Add tomato sauce and stir-fry over low heat to bring out the sour taste, add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of tomato paste, 5 tablespoons of water, stir well, then pour in an appropriate amount of water starch to thicken, heat until the soup becomes viscous, turn off the heat, and the sweet and sour sauce will boil.

8.Pour the boiled sweet and sour sauce on the fried crucian carp, sprinkle the coriander segment, and a plate of sweet and sour crucian carp with full color, aroma and flavor is ready.