How to make the whole fish delicious and good looking, the whole fish method is simple and delicious

Fresh fish with watercress. The juice of the finished vegetable is fragrant and tender, salty and fresh and delicious. The two sides of the fish body should be cut with the same depth of the knife, so that it is easy to cook and easy to taste, and the oil temperature when frying the fish should be high, so as to keep the fish **. When cooking the fish, the heat should be low, and the sauce should not be too large.

Ingredients: Ingredients: One fresh live fish (about 800 grams).

Excipients: 15 grams of green and red peppers.

Seasoning: 10 grams of green onion, 15 grams of ginger, 8 grams of garlic, 6 grams of salt, 2 grams of sugar, 1 gram of Sichuan pepper, 8 grams of chicken essence, 15 grams of bean paste, 4 grams of starch, 1000 grams of edible oil (60 grams).

Method: 1. Wash the fish with internal organs, pat on the starch, wash the green and red peppers, cut them into diamond-shaped pieces, wash the green onions, ginger and garlic, cut the green onions into segments, and cut the ginger and garlic into slices.

2. Put oil in the wok, add the fish after the oil is hot, and fry until golden brown on both sides.

3. Leave the remaining oil in the pot, when the oil is hot, put in the green onion, ginger slices, garlic slices, green, red pepper, Sichuan pepper, bean paste, broth, sugar, salt, chicken essence, fish, boil for 4 minutes, remove the fish and put it on the plate, add water starch to the soup to thicken, and pour it on the fish.

Yunxiang pineapple fish.

The shape of the finished dish is like pineapple, and the flavor type is also sweet and sour, the meat is fresh and tender, and the taste is sweet and sour, which can be used as the main specialty dish of the restaurant.

Ingredients: Raw materials: 1 kg of net grass carp meat, several green onion and pepper rings.

Seasoning: 200 grams of sugar, 100 grams of white vinegar, 20 grams of rice wine, 10 grams of salt, 2 kg of salad oil (200 grams of actual consumption), 250 grams of corn starch, appropriate amount of concentrated orange juice.

Method: 1. The net grass carp meat is changed into twelve fish blanks shaped like pineapples by cutting the knife method, and tasted with salt, rice wine, ginger and shallots.

2. Heat the oil in a pot until it is hot, sprinkle the fish blank evenly with dry powder, fry it in the oil pan for 1 minute until golden brown and mature, and then put it on the plate.

3. Wash the pot, add a little oil, add an appropriate amount of water, sugar, white vinegar, salt, and concentrated orange juice to make juice, thicken and pour it on the fish blank, and put onions and peppers to tie it.

Many common dishes can be cooked with whole fish, such as steamed fish, squirrel fish, peacock fish, grilled fish, lemon fish, etc., which are good in appearance and delicious.

Deep-fried. Slice the flower knife on both sides, wrap the dough into the oil pan.

The whole fish is fried and braised on top of the fried fish.

The whole fish is prepared as follows:1. Wash the fish and scrape it with a knife on the front and back of the fish.

2. Heat an appropriate amount of peanut oil in a pot.

3. Put the fish in a pot, add a small amount of water, and add the green onion, ginger, garlic and red pepper.

4. Pour in an appropriate amount of liquor.

5. Cover the pot with a lid and steam for three minutes.

6. Uncover and add soy sauce, cooking wine, vinegar, and oil, and then add a small amount of water to cook.

7. After firing for a while, add dark soy sauce (a kind of celery oil in sauce) to color, and then fire for a while.

8. Add salt and monosodium glutamate.

9. Slowly cook the fish, remove the juice from the pot.

10. Garnish with coriander and red pepper.

Braised eel section ingredients: 500 grams of yellow eel. Excipients:

100 grams of pork belly and peanut oil, 50 grams of shiitake mushrooms, 25 grams of magnolia slices and broth, 40 garlic cloves, 10 grams of soy sauce, 5 grams of sugar and pepper, 10 grams of cooking wine, 15 grams of vinegar, 3 grams of monosodium glutamate and salt, a little green onion and minced ginger. Preparation method: 1. Slaughter the eel to remove the head and tail, cut the straight knife to the spine every 1 cm, cut the 5 cm long section, and marinate it in cooking wine for a while; Pork cut into scythes; Magnolia slices; Cut off the garlic cloves at both ends.

2. Sit on a spoon on a high fire, fill with oil, and fry the eel section for about 1 minute when it is hot. 3Change the spoon of base oil, stir-fry the garlic until golden brown, and fry the meat slices; Add the green onion section, ginger slices, add cooking wine, salt, soy sauce, sugar, shiitake mushrooms, magnolia slices, add broth, lower the eel section, move to low heat and simmer. 4. Add monosodium glutamate, pepper, vinegar, take out the green onion before the fish is cooked, and drizzle with sesame oil.

Boiled fish. Raw material preparation: grass carp (i.e., mixture, preferably more than 2 and a half catties), pepper noodles, peppercorns, pepper noodles, pepper peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, 2 lettuce shoots (preferably with bamboo shoot leaves), salad oil (preferably without peanut oil), cooking wine.

Utensils preparation: knife (quick knife), pot (iron pot), pot (deep pot).

Open: 1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly must be cleaned in a comic way, and then open it from the tail, cut the fish into two, take out the fish bones, and start from the tail to slice, and the fish fillet is large.

Thin is best. 2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. In order to enhance freshness, add a little sugar and monosodium glutamate, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Cut the washed lettuce and bamboo shoot leaves into strips of about 5 cm, put in a little salt and marinate for 2 3 minutes (the purpose is to make the lettuce taste crisp and tender).

4. Get out of the pot, put a little oil in the pot, wait for the oil to be hot, put in the lettuce, fry until five mature, put in the bamboo shoot leaves, fry and put it in the pot for later use (evenly spread on the bottom of the pot).

5. Start another pot, put a lot of oil in the pot (saving method: it is best to be able to pass the fish and green vegetables), wait for the oil to guess 9 into the heat, first put in the marinated fish head, fry it and put it into the basin containing lettuce, and then put an appropriate amount of fish meat in the oil pot, slide it away and fish it into the basin containing lettuce until all the fish meat is smoothed.

6. Put the peppercorns into the pot and fry them until 8 is ripe, put in the chili pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing lettuce and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

It should be noted that when putting in pepper finger noodles and pepper noodles, it should be adjusted according to personal taste.

Beer fish. Ingredients: live fish (tender meat is preferred), green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, light soy sauce, dark soy sauce, oyster sauce, green onion and ginger, chicken essence, monosodium glutamate.

Method:1Wash the fish and remove the internal organs, and wash the tomatoes and green and red peppers and cut them into pieces.

2.Sit in a pot and light the fire, pour the oil and heat it, then add the fish and fry it.

3.Then sit in the pot and light the imitation first fire, pour the oil, put in the fried fish, add green onions, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt, chicken soup and simmer for 5 minutes, add tomatoes and sesame oil after boiling.

Steamed turbot.

Ingredients: 1 fresh turbot fish, 1 green onion, 1 piece of ginger, 1 teaspoon salt, 1 tablespoon cooking wine, appropriate amount of Lee Kum Kee steamed fish soy sauce, oil, and shredded red pepper.

Method:1Use a knife to cut 3 flower knives diagonally on the fish, this is to make the fish meat cook faster and absorb the flavor. Rub the inside of the fish body and belly with salt and cooking wine and marinate for 10 minutes.

2.Put an appropriate amount of water in the steamer and bring to a boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish into the steamer.

3.Steam on high heat for 7-8 minutes to identify whether the fish is steamed, you can use chopsticks to stab over the fish, if the chopsticks do not effortlessly pass through the fish, it proves that the heat is just right.

4.During the steaming of fish, cut the green onions or chives into thin strips, the thinner the better, and soak the shredded green onions in cold water for a while to wash off the mucus, and the shredded green onions will naturally curl up after soaking and rinsing.

5.After steaming the fish, to reserve the trillions, throw away the ginger and shallots, and discard the water that oozes from the steamed fish. Arrange the chopped green onion and red pepper evenly on the fish.

6.Heat 2 tablespoons of oil in a wok and turn off the heat when 8 is hot (the oil is smoking) and stab the oil on the shredded green onions.

7.While the oil is still warm, pour in the soy sauce of Lee Kum Kee steamed fish and add a small amount of water.

8.Finally, put the hot soy sauce water along the edge of the steamed fish plate and surround it with an appropriate amount of coriander.

Steamed fish with olive. Ingredients: 1 fish about 500g, 2 tablespoons olive vegetables, 2 slices of ginger, 1 red pepper, 1 2 tsp salt, 1 2 tbsp wine, 1 tbsp oil.

Method:1Remove the scales, guts and gills of the fish and rinse well; Ginger shredded; Shred the red pepper and set aside.

2.Spread the wine and salt evenly on the fish, and also on the belly of the fish. Marinate for 10 minutes and set aside.

3.Spread the fish evenly with olive vegetables and shredded ginger. Boil the water in the steamer over high heat, put the processed fish into the steamer and steam for 7 minutes, then turn off the heat, simmer for 4 minutes without opening the lid and take it out, and sprinkle the fish with shredded red pepper.

4.Heat the oil in the wok over high heat until it is 7 hot, then pour the hot oil over the fish and serve.