Looking for a few ways to make fish? How to fry and eat fish

I guess you haven't eaten beer fish.

Beer fish. Ingredients: 1 grass carp (about 1 catty), 1 tomato, 2 garlic, 1 green and red pepper.

1 celery, ingredients: corn starch, salt, oil, cooking wine, ginger slices, 1Slaughter the fresh grass carp (you can ask the vendor to help you deal with it in the market), wash it, cut it horizontally on both sides a few times to facilitate the flavor, add an appropriate amount of salt and ginger shreds to marinate, drain the water and set aside.

2.Wash all the ingredients, cut the garlic into sections, remove the leaves from the parsley and cut into sections, slice the green and red peppers and ginger, and cut the tomatoes into cubes.

3.After heating the pan over low heat, add an appropriate amount of oil to heat, first smear a thin layer of dry cornstarch on the surface of the fish, and fry it in the pan until golden brown on both sides.

4.Push the fish aside, add garlic white, parsley, green and red peppers, ginger slices and stir-fry until fragrant, pour in beer to the fish, add an appropriate amount of salt to boil, cover the pot and simmer for about 5 minutes.

5.Put the remaining garlic leaves and tomatoes into the pot and cook until soft, add an appropriate amount of light soy sauce and chicken essence to taste, and then serve on a plate.

Cost: 10 pieces of fish, 3 pieces of beer, 3 pieces of tomatoes, garlic, green and red peppers, ginger and other ingredients, a total of 16 pieces. Serves 2-3 people.

Tips: You can put as much beer as you like (half a bottle, one bottle), and the soup can not be boiled too dry, because the soup is also delicious. The fish is easy to cook and cook thoroughly, and this dish can be cooked as a soup.

Back to the pot fish. 1. Stir with starch, salt and eggs, put the sliced fish meat into the stirred starch and wrap it, then put it in the oil pan to fry, drain the oil and set aside.

2. Put oil in the pot, then put the bean paste and stir-fry, after the flavor, fry the garlic sprouts, and then add the fried fish fillets. Sprinkle with salt and remove from the pan.

1. Ingredients: fish.

2. Auxiliary materials: ginger, garlic cloves, green pepper, red pepper, dried chili, light soy sauce, cooking wine, salt, monosodium glutamate.

3. Wash the carp, remove the head, remove the bones into large pieces, put them into the utensils, add salt, water starch and starch;

4. Wash and chop green garlic, ginger (peeled), green onion and dried red pepper into minced pieces;

5. Sit in the pot and put the oil on the fire, after the oil is hot, the fish fillets are oiled (that is, it changes color), take it out, stir-fry the green onions, ginger, green garlic and red pepper with the bottom oil in the pot, add cooking wine, soy sauce, salt, chicken essence, red vinegar and clear soup, thicken after boiling, pour in the fish fillets and stir-fry, and pour in the oil.

[Material].

200 grams of fish, 2 cucumbers, 20 grams of black fungus, minced garlic, minced ginger, seasoning: 10 grams of salt, 2 grams of sugar, a little pepper, 2 grams of chicken powder, 10ml of cooking wine, a little cornstarch, a little sesame oil, an appropriate amount of oil.

Method] 1Cut the fish into thick slices, mix with salt, pepper, sugar, wine and minced ginger and marinate for 15 minutes;

2.The black fungus is foamed with water, washed and torn into small pieces; Wash the cucumbers, remove the heads and tails, and slice them;

3.Put oil in a pot, heat it, add the fish fillets, lightly fry until half-cooked, remove and set aside;

4.Put oil in the pot again, heat it, add minced garlic and stir-fry until fragrant, add cucumbers, and stir-fry the fungus evenly;

5.Add a little water, add salt, chicken powder, stir-fry evenly until the ingredients are cooked and soft and flavorful, and then add method 3Fry the fish evenly, sprinkle cooking wine, thicken with cornstarch water, and finally pour sesame oil.

Put the oil first, put the ginger, then put the fish, stir-fry, put the water, to submerge the fish, simmer over low heat, until the fish is cooked, until the fish is cooked!

1. Ingredients: a grass carp, salt, cooking wine, tomato paste, vinegar, sugar, soy sauce, and water starch.

2. Slice the fish with an oblique knife, put it in a bowl, marinate it with salt and cooking wine for later use; Mix tomato paste, vinegar, sugar, soy sauce, water starch and an appropriate amount of water into a sauce.

3. Put the pot on the fire, put the oil and boil until it is 60% hot, wrap the fish fillets in the sauce, put them into the pot one by one, fry them until golden brown, remove them, and drain the oil.

4. Heat the bottom oil in the original pot, add minced green onion, minced ginger and minced garlic to stir-fry until fragrant, add the remaining sauce to boil, pour in the fish fillet, and stir-fry evenly.

5. Sizing is one of the key skills to fry fish fillets, sizing the fish fillets, not only enhancing the toughness of the fish fillets, but also making the fish fillets, more tender and flavorful. The specific method is to rinse the sliced fish fillets with water until white, then drain the water and put them in a container, add an appropriate amount of salt, pepper and other seasonings to gently grasp well, then add the egg white of an egg to grasp, and finally add an appropriate amount of dry starch to grasp well, and then put aside to marinate for 10 15 minutes.

6. Lubricating oil is the second key skill of stir-frying fish fillets, that is, after the fish fillets are marinated, pour oil into the wok and burn to about 4 percent of the oil temperature, put in the fish fillets, gently fry them until they are white and broken, and then drain the oil and set aside. After the side dishes are cooked and the flavor is adjusted, finally add the fried fish fillets and mix lightly to remove from the pan.

1. Ingredients: 500 grams of grass carp, dried chili, spices (star anise, cinnamon, grass fruit, bay leaves, peppercorns can be left out), ginger, garlic, green onions, cooking wine, dark soy sauce, light soy sauce, rock sugar.

2. Wash and drain the slaughtered grass carp and chop it into pieces of uniform size; Slice ginger, peel the garlic, wash the star anise, cinnamon, bay leaves, grass fruit, and Sichuan pepper, wash the dried chili pepper and cut it into two pieces and remove the seeds; Spices can be increased or decreased according to personal needs, if for convenience, you can directly use Pixian bean paste to replace the eggplant, the taste is also very good, if you are afraid of spicy, dry chili peppers can also be left out.

3. After heating the pot, add an appropriate amount of oil, put in the grass carp pieces (the back of the fish pieces is down), fry it on low heat and then turn it over, and then put in two teaspoons of cooking wine after frying until golden brown on both sides.

4. Add ginger slices, garlic, various spices, dried chilies, fry until fragrant, and then add an appropriate amount of salt, rock sugar, two small spoons of dark soy sauce, and a small spoon of light soy sauce.

5. Add about 450 ml of hot water (must be hot water), bring to a boil over high heat, scoop off the foam with a spoon, then cover the pot and turn to low heat and cook for about 20 minutes.

6. Open the lid of the pot, turn to medium heat to dry the soup a little, and take advantage of this time to pinch out the star anise and other spices; Finally, add the chopped green onion and scoop it out.