What are the cooking methods of fish, and what are the cooking methods of fish

Steamed fish: Wash the fish and change the knife for later use. Marinate with salt, cooking wine, green onions, and ginger for about 10 minutes, put it on a plate, add water to the pot, bring to a boil over high heat, put in the fish, and steam over high heat for about 10 minutes.

Pour oil into the pot, add the peppercorns and stir-fry until fragrant, remove the peppercorns, and pour the oil on the fish.

I usually cook fish mainly in the following three types:

1. Steamed fish.

Ingredients: 1 fish, appropriate amount of ginger, appropriate amount of shallots, appropriate amount of salt, appropriate amount of pepper, a little vegetable oil, appropriate amount of green onion, a little steamed fish soy sauce.

Method: Remove the internal organs, gills and scales of the live fish, cut a few knives on the fish, do not cut off, this is done to facilitate steaming and flavoring; Spread salt and pepper evenly on the fish and marinate for 15 minutes. Shred the green onion, slice the ginger, stuff the ginger slices into the belly of the fish, spread half of the shredded green onion on a plate and put the fish on top.

Put the fish into a steamer on high heat and steam for 5 minutes, then take it out, pour out the water on the plate, add 1 tablespoon of steamed fish soy sauce and continue to steam for 3-4 minutes; While steaming the fish, heat the wok, add oil, stir-fry the peppercorns, then remove the peppercorns, and heat the oil to ninety percent hot. After the fish is steamed, put the remaining shredded green onions on the fish and drizzle with hot oil.

2. Braised fish.

Ingredients: 1 fish. Seasoning: wine, green onion, garlic, chili lard, a little seasoning.

Method: Wash and cut the fish into cubes; Put it in a hot oil pan and fry it until the skin is yellow and firm, then remove the fish. Add cooked lard, shallots, garlic, chili peppers, and seasonings to the pot and stir-fry, then add the meat broth to boil, and put the fish in.

Then simmer over low heat for about 10 minutes, and after seeing that the cooked juice of the fish is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces, and it is ready.

3. Boiled fish.

Ingredients: 1 grass carp, 200 grams of soybean sprouts, dried chili pepper, Sichuan pepper, Pixian bean paste, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence, sugar.

Method: Bring hot water to a pot, add 1 teaspoon of salt, add soybean sprouts to cook, remove and spread on the bottom of a deep basin and set aside. Heat up the wok, then add the chopped Pixian bean paste and stir-fry until fragrant.

Then add dried chili peppers, Sichuan pepper, minced garlic, and ginger slices to stir-fry together to bring out the fragrance. Slice the fish into slices, add the head and steak and stir-fry well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together.

Add the broth (or boiling water) and cover the fish. Once the soup is boiling, put in the fish fillets one by one, spread them with chopsticks, and turn off the heat when the fish fillets have changed color. Pour the fillets and broth into a deep basin with the sprouts laid out in advance.

Pour hot oil over the fillets.

Freshwater fish are the most common freshwater creatures. It is more accessible for friends in inland cities. The practice of freshwater fish is varied, and some freshwater fish have fewer bones, which are more suitable for the elderly and children.

Here's how to cook freshwater fish that I share with you, I hope you like it.

Preparation of ingredients. 1 grass carp, appropriate amount of cabbage, half a kilogram of soybean sprouts, 20 grams of Sichuan peppercorns, appropriate amount of garlic, coriander, sauerkraut, green onion, small red pepper, pickled pepper, 20 dried chili peppers, appropriate amount of ginger, 1 spoon of chili oil, 2 spoons of bean paste, a little sesame oil, 1 spoon of soy sauce, 1 spoon of oyster sauce, 2 egg whites, appropriate amount of oil, 1 spoon of spicy sauce, a little salt, an appropriate amount of cornstarch, 1 spoon of Lao Gan Ma, 1 spoon of oil and chili seeds.

Methodological steps. 1. Handle the fish cleanly, cut it into pieces, mix the eggs and cornstarch well, pour it into the fish, add cooking wine, salt and soy sauce to marinate and set aside;

2. Wash the cabbage, soybean sprouts, and sauerkraut and set aside, then drain the water, boil the water in the pot, blanch the three vegetables for 2 minutes, and put them into the bottom of the pot;

3. Wash the green onion, ginger and garlic, cut the green onion into flowers, shred the ginger, crush the garlic, cut the dried chili pepper into small pieces, cut the pepper into cubes, and put the pickled pepper on a plate for later use;

4. Put soy sauce, chili oil, oyster sauce, Lao Gan Ma, spicy sauce, oil and spicy seeds, and bean paste in a bowl and mix well and set aside;

5. Heat the oil in the pot, fry the fish fillets until golden brown, put them out, pour in the green onion and ginger shreds, dried chili peppers, and minced garlic in the bottom oil of the pot and fry until fragrant, then pour the seasoning into the bowl;

6. Then add the broth, boil the fish fillets, put them into the basin with the bottom vegetables, sprinkle some red peppers, pickled peppers, and chopped green onions.

Preparation of ingredients. Appropriate amount of fish, appropriate amount of green onion, ginger and garlic, appropriate amount of soy sauce, appropriate amount of oyster sauce, salt, sugar, vinegar, cooking wine, garlic sprouts, appropriate amount of monosodium glutamate.

Methodological steps. 1. Cut the washed fish into pieces, put it in a basin, add an appropriate amount of salt, white pepper, cooking wine and ginger shreds and marinate for half an hour;

2. Put an appropriate amount of starch into the marinated fish and mix well, put an appropriate amount of oil in the pot, put in the fish pieces, and fry over low heat until golden brown;

3. Remove a little oil from the pot, add the minced green onion, ginger and garlic, then add the fried fish pieces and stir well;

4. Add an appropriate amount of monosodium glutamate, add your favorite dishes and stir-fry evenly.

Preparation of ingredients. 500 grams of grass carp, appropriate amount of green onion and ginger, 10 grams of red pepper, coriander, 5 grams of salt, 20 grams of cooking wine, pepper, 20 grams of soy sauce.

Methodological steps. 1. Wash the grass carp, cut it in half in the middle, and hit the oblique knife edge;

2. Slice 5 grams of green onion and ginger, 10 grams of shredded, and take 5 grams of green onion and ginger shredded in water;

3. Remove the pedicle and fascia of the red pepper, cut into shreds, wash and cut the coriander into sections and set aside;

4. Put the grass carp on a plate, add 5 grams of salt, 10 grams of pepper, 20 grams of cooking wine, green onion and ginger slices and marinate for 10 minutes;

5. Grill with an appropriate amount of water in the steamer, put the marinated fish into the steamer, cover the pot and steam for 10 minutes, remove the green onion and ginger slices after the pot is removed;

6. Put the soaked green onion and ginger shreds, pour 20 grams of steamed fish soy sauce, heat the oil in the pan and pour it on top, sprinkle some red pepper shreds and coriander.

1. Putting ginger late can be more fishy.

In fact, there is nothing wrong with putting ginger to remove the fish, but if you really want to go fishy, then it is recommended that you put ginger later, because putting ginger too early will precipitate the protein in the fish, and these proteins have the effect of hindering the fish, so you should put ginger later, at that time, the protein in the fish has solidified, and you can get rid of the fishy in ginger.

2. The temperature of fried fish oil should be high.

Usually, when you want to eat braised fish or stew fish at home, you will first put the fish into the oil pan and fry it, so that the fish will not be so easy to rot when stewing, but when frying fish, the fish skin will be fried off in many cases, so that the fish is incomplete, so the oil temperature must be high when frying the fish, so that the protein on the surface of the fish skin will solidify as soon as the fish enters the pot, and the skin will not be so easy to break.

3. The oil splashes badly when frying the fish.

I believe that many people will be frightened by the splashed oil when frying fish, because there will be a lot of water on the fish, and the high-temperature oil will splash out as soon as it sees the water, if you want to avoid such a situation, just put a little edible salt in the oil before frying the fish, and put the fish in after the salt melts, so that the oil will not "fly" out.

4. Frozen fish to enhance freshness.

In fact, most of the fish we usually eat are bought from the market and cooked directly, but there will also be people who usually freeze fish in the refrigerator at home, but the fish that has been moved in this way will be very different in taste, so if you want to make the frozen fish back to the original umami, you must first do two steps: one is to add a little milk to the fish when stewing, which can improve the umami of the fish a lot; The second is to let the fish thaw naturally, do not wash with water, otherwise the only remaining umami and nutrients in the fish will be lost.

5. Fish soup skills.

If you want to drink the fish soup that looks very bright, then you should stew it slowly over low heat, so that the fish soup is very clear, if you want to drink the thick and whitish fish soup, you should use high heat to stew the fish soup, which will boil the fish tissue into the soup, and the fish soup will become very thick, and when the fish soup is cooked, the fish and cold water should be put into the pot together, so that the stewed fish soup will be more delicious.

Wash and drain the fresh sea bass you bought from the market. The dorsal oblique cut into the deep incision. Chop the ginger and garlic and set aside.

Before steaming, the back of the fish is smeared with salt, and ginger and garlic are gently massaged together for a few minutes, so that the steamed fish will be more delicious and tender. After marinating, pour in some of the marinated juice, and then steam it in a pot (first boil the water in the steamer, then put the fish in it, and steam for 8 minutes) After steaming, simmer for one minute, and then pour out the steamed juice.

Then cut some ginger, garlic and green onions. I also like to cut some shredded carrots to add color.

Add oil to a clean pot, fry chives, ginger and garlic, pour in steamed fish soy sauce, and add a small half bowl of water. After boiling, pour over the steamed fish.

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.