The practice of drenching fish in oil, the practice of drenching fish in oil in Shandong

How to drizzle fish in oil:Ingredients: 1 piece of ginger, 2 millet peppers, half a green onion, soy sauce, salt.

1. Wash the sea bass and cut 3 knives on each of the 2 sides of the fish body;

2. Cut along the belly of the fish from the side of the fish bone (note that the skin of the back of the fish cannot be cut);

3. 1 piece of ginger cut into thin strips;

4. 2 millet peppers cut into thin strips;

5. Cut half a green onion into thin strips;

6. Evenly spread the green onion and ginger shreds on the plate; Add the sea bass and drizzle with cooking wine; The fish is also shredded with green onion and ginger; Steam in a pot for 8 minutes, remove; Pour the hot oil over the fish.

The ingredients for making the oily fish are as follows: Ingredients: Fresh bream Ingredients:

How to make chili noodles, Sichuan peppercorns, green onions, ginger and fish in oil? Here's a detailed description of how to drench fish in oil: Step 1

Wash the fish and make a few cuts evenly with a knife on both sides of the fish bodyStep 2Then smear the inside and outside of the fish with salt, cooking wine, white wine, put green onion and ginger and marinate for 1 hourStep 3Put the marinated fish in the steamer and steam for 3-5 minutes, pour out the bloody water on the surface of the fish body that oozes from the fish dish, and return to the pot to continue steaming Step 4

After steaming for about 20 minutes, turn off the heat, at which point the water seeping out of the fish dish should not be poured out, as it is more useful Step 5Fry the peppercorns over low heat until fragrant, add the chili noodles, green onions, and ginger and stir-fry until fragrantStep 6Put the juice in the fish plate, add vinegar, soy sauce, sugar, white wine, cooking wine, and chicken essence and boil for a whileStep 7

Pour the sauce over the fish.

Fresh bream. Chili flakes, Sichuan peppercorns, green onions, ginger.

Vinegar, soy sauce, sugar, liquor, cooking wine.

Essence of chicken. 1. Wash the fish and make a few cuts evenly with a knife on both sides of the fish body.

2. Then smear the inside and outside of the fish with salt and cooking wine, put green onion and ginger and marinate for 1 hour.

3. Put the marinated fish in the steamer and steam it for 3-5 minutes, pour out the bloody water on the surface of the fish body that oozes from the fish plate, and return to the pot to continue steaming.

4. Steam for about 7-10 minutes to turn off the fire, at this time the water seeping out of the fish plate can not be poured, it is very useful.

5. Fry the peppercorns over low heat until fragrant, add the chili noodles, green onions, and ginger and stir-fry until fragrant.

6. Put the juice in the fish plate, add vinegar, soy sauce, sugar, white wine, cooking wine, and chicken essence and boil for a while.

7. Pour the sauce on the fish, it is spicy and fragrant.

Ingredients: 200 grams of grass carp fillet, a little cooking wine, an appropriate amount of lemon steamed fish soy sauce, a little green and red pepper and chives.

How to drizzle grass carp fillet in oil:

1. When you buy the grass carp, let the boss kill it, directly help cut it into slices, go home and clean the grass carp fillets, put in salt and pepper to catch a few more times, then rinse down the fishy smell, and then re-add salt and egg whites to grasp well and set aside.

2. Then remove the seeds of the green and red peppers, remove the white stems inside, then cut thin strips and put them in cold water for a while, and they will be automatically curled when they are scooped up, and the chives will also be shredded.

3. When fishing for fish fillets, you should put more materials in the water instead of putting them in the pot directly, add green onions and ginger, add cooking wine after the water boils, and then put the marinated fish fillets, cover the lid and wait for the water to boil again.

4. As soon as the water boils, the fish immediately turns white, and then it is directly fished out and put on a plate.

5. Then pour the steamed fish soy sauce, according to personal taste, you can put some wine vinegar is also very appetizing, remember to use wine vinegar, not with any cooking wine, because this vinegar is made of cold dishes, and then sprinkle the green and red peppers and chives that have been processed before, heat a spoonful of hot oil in the pot and pour it directly, the fish is simple and delicious, delicious and very tender.

Finished picture: <>

Tips for drizzling grass carp fillets in oil:

1. Before marinating, the grass carp fillets should be grabbed and washed with salt and pepper to remove the fishy smell.

2. The fish fillet can not be directly put into the pot, add an extra step to put green onions, ginger and cooking wine in the pot, so that the fishy smell can be further removed.

3. The grass carp fillet can be fished out if it changes color, be careful not to cook it for too long, otherwise the taste will become old.

Oily fish (grass carp)] 01Wash the grass carp and make a few diagonal cuts on the back. (Rub it with salt, then rinse it off to remove the fishy smell), 11Put a little oil in the pan and fry the fish over medium-low heat until slightly golden brown on both sides. (This grass carp is too long to fit in the pot.)

Method: 1. Cut the green and red peppers into triangular pieces, and cut the onions into strips.

2. When processing the squid, do not cut it from the stomach, pull out the inner chamber from the head, and cut the processed squid into circles 3. Sit in the pot and boil, boil, blanch the squid, and remove it when it changes color and bends.

4. Put the fried vegetables in the pot, add the green onion and ginger and stir-fry until fragrant, then pour in the Lao Gan Ma black bean sauce and Pixian bean paste and stir-fry the fragrance.

5. Pour in the onion and stir-fry a few times.

6. Pour in the squid and stir-fry quickly and mix evenly, add cooking wine, dark soy sauce, sugar, chicken essence and stir-fry well7.

8. Sprinkle in cumin grains before cooking.

Tips: 1. The squid should not be blanched for too long, and it should be stir-fried quickly when stir-frying, both of which are to avoid frying the squid for a long time.

2. Both sauces are very salty, no need to add additional salt, you can also add less according to your personal taste, remember not to use a large amount.

3. Add a little sugar mainly to enhance the flavor.

4. The time of stir-frying bell peppers should not be too long to prevent the loss of too many vitamins.