The practice of small fish is a big family cooking, and how to make small fish The practice of small

The recipe for small fish is a large family cooking: spiced fish, crispy steamed fish, fried fried fish, etc.

Five-spice small fish: Horse noodles are cleaned, marinated with five-spice powder, shredded ginger, garlic slices, green onions, refined salt, and cooking wine, and refrigerated overnight before washing. Boil the oil in the pot until it is hot, fry the small fish until browned, and sprinkle the cooked sesame seeds.

Crispy steamed small fish: cut the belly of the fresh small fish, wash it, take the salt and marinate, burn it in the oil pot for 50 percent, throw the pickled small fish into the pot and fry it until the color is golden, the fish has a few black black bean sauces, pour a few drops of sesame oil, and then steam it on high heat in the steamer for ten minutes.

Steamed small fish: Remove the internal organs of the fish, wash and drain the water, and then smear a small amount of cornstarch batter on the body of the fish. Add a small amount of oil to the pan and fry the fish until golden brown on both sides. Put the fish into a dish, add an appropriate amount of light soy sauce, spread with chopped green onions, and steam for 5 minutes.

After the carp is washed with lin, internal organs and gills, the fish body blooms with a flower knife, the ginger slices are stuffed into the mouth of the flower knife, the green onions are washed and cut into sections, stuffed into the belly of the fish, marinated with salt, pepper and cooking wine for 20 minutes, after the steamer boils, the pickled carp is put into high heat and steamed for 10 minutes, turn off the heat, wait for 5 minutes without opening the lid, sprinkle with shredded green onions and steamed fish soy sauce and then steam in the pot for 5 minutes. Heat the oil in a pot, remove the peppercorns after boiling, and pour the hot oil on the fish.

Sweet and sour carp. After the carp is washed with lin, internal organs and cheeks, it is cut obliquely into a knife on both sides of the body, the fish tail is lifted to open the knife edge, and the cooking wine and refined salt are sprinkled into the knife edge to marinate slightly; Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, wet starch mixed into a sauce; After sprinkling wet starch on the knife edge, then put it in an oil pan and fry it until it is light yellow, move to medium heat and fry it until golden brown and remove it, then fry it in a hot oil pan until the dark yellow skin is crispy, and then take a wok and heat it on a hot fire; Put an appropriate amount of oil, add minced green onion, ginger and minced garlic and stir-fry until fragrant. Then add sugar, broth, soy sauce, boil, thicken with water starch, then cook vinegar, put the fried fish on a plate, pour the marinade.

Sweet and sour carp. After the carp is washed with lin, internal organs and cheeks, it is cut obliquely into a knife on both sides of the body, the fish tail is lifted to open the knife edge, and the cooking wine and refined salt are sprinkled into the knife edge to marinate slightly; Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, wet starch mixed into a sauce; After sprinkling wet starch on the knife edge, then put it in an oil pan and fry it until it is light yellow, move to medium heat and fry it until golden brown and remove it, then fry it in a hot oil pan until the dark yellow skin is crispy, and then take a wok and heat it on a hot fire; Put an appropriate amount of oil, add minced green onion, ginger and minced garlic and stir-fry until fragrant. Then add sugar, broth, soy sauce, boil, thicken with water starch, then cook vinegar, put the fried fish on a plate, pour the marinade.

Sweet and sour carp. After the carp is washed with lin, internal organs and cheeks, it is cut obliquely into a knife on both sides of the body, the fish tail is lifted to open the knife edge, and the cooking wine and refined salt are sprinkled into the knife edge to marinate slightly; Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, wet starch mixed into a sauce; After sprinkling wet starch on the knife edge, then put it in an oil pan and fry it until it is light yellow, move to medium heat and fry it until golden brown and remove it, then fry it in a hot oil pan until the dark yellow skin is crispy, and then take a wok and heat it on a hot fire; Put an appropriate amount of oil, add minced green onion, ginger and minced garlic and stir-fry until fragrant. Then add sugar, broth, soy sauce, boil, thicken with water starch, then cook vinegar, put the fried fish on a plate, pour the marinade.

The practice of small fish is a small caramel dish, this screenwriter, we can do the same ordinary kind of practice.

The practice of small fish, in fact, I think that if you eat it at home, you will marinate it, wrap it with a little starch later, and fry it in an oil pan, which is simple and convenient, and it is very delicious

You can make a big home-cooked dish of small fish, you can wrap the small fish in batter, fry it, and then you can stew it yourself with ginger.

The most common way to eat small fish is to fry it, and then fry it in an oil pan after adjusting the taste.

First of all, you can marinate the small fish quickly, and then braise it after marinating, so that it tastes very fragrant and delicious.

For small fish, I generally speaking, my small fish I am generally good to wash well, get it done, I put it in the pan and fry it.

Let's dry fish! Got two injections and it was very dry. The little fish officer is very good.

The fish is very tasty, and the small fish must be eaten more and eat more vegetables, and the taste is very good.

Auntie's parents are still quite simple in the dormitory, that is, to stir-fry.

The first thing I do is to wash the fish, then fry it in oil, sprinkle it with cumin and chili peppers, and eat it, which is very delicious.

Here's how:Ingredients: 500 grams of small fish, 10 grams of flour, 2 eggs, 3ml of oil, 3 grams of five-spice powder.

1. Remove the scales and clean the small fish larvae, drain the water and set aside.

2. Put the drained small fish into a bowl, add flour, oyster sauce, two eggs, cooking wine, and five-spice powder.

3. Stir well and set aside.

4. Finely chop the garlic and set aside.

5. Heat the oil, put the small fish into the pot and fry it slowly when the oil is hot, turn over and fry again after one side is fried, and fry until both sides are golden.

6. The finished product is simple and delicious.

1. When buying fish, you must see clearly, freshness is the most important, and don't buy the kind of small fish that has been soft for a long time. After buying, make sure to clean the fish guts. Cleaned cleanly. Then drain the water and marinate it with salt.

2. After the washed fish is marinated for a few hours and the water is almost drained, you can prepare the pot and pour in the cooking oil.

3. After the oil pan is boiling, turn on a low heat, be sure to low heat, and then put in small fish, don't put too many at a time, and don't rush to turn it.

4. Slowly cook on low heat, and after two or three minutes, gently turn over the small fish and fry the other side. You can also add a little oil appropriately. In case of sticking.

5. Frying small fish is a complete test of patience, when frying until both sides are golden and not pasted, keep it in a good state, don't rush to turn over and over with a spatula, it is easy not to form.

6. You can eat it after frying, if you can't finish it, you can bask in the sun, dry the moisture inside, and then put it in a fresh-keeping bag, put it in the refrigerator, and heat it up when you want to eat it.

Ingredients: small fish, green onion, ginger, 1 teaspoon of soy sauce, cooking wine, salt. Clean up the small fish, add green onions, ginger, soy sauce, cooking wine, and salt and marinate for 2 hours.

Prepare the batter, dry the flour, stick a layer of dry flour to the small fish, and stick a layer of batter. Pour oil into the pan and fry the small fish when the oil is hot. Fry until golden brown and take it out, then fry it again.

Ingredients: small fish, green onion, ginger, 1 teaspoon of soy sauce, cooking wine, salt.

1. Clean up the small fish, add green onions, ginger, soy sauce, cooking wine, and salt and marinate for 2 hours.

3. Prepare batter, dry flour, stick a layer of dry flour to the small fish, and stick a layer of batter.

4. Pour oil into the pan, add the small fish and fry the oil when the oil is hot.

5. Fry until golden brown and take it out, and fry it again.