How do you make needlefish delicious? The practice of needlefish

Needlefish. Growing in the Yangtze River and lakes, although the individual is not large, it is rich in nutrition, has the effect of nourishing yin, replenishing qi and detoxifying. This small fish is tender and tender, and there is only one main thorn, I like to make it into a small fish with salt and pepper, fry it, the taste is charred on the outside and tender on the inside, crispy and delicious!

Even the bones are crispy, no need to spit out the thorns, even the bones are chewed and eaten together, crunchy. Children and the elderly like it. Let me share the practice with you.

Ingredients: 500 grams of needlefish, green onion and ginger (to taste).

Clean the fish maw first, and then clean the needlefish.

Drain the needlefish and place in a bowl. Add 1 teaspoon of salt, 1/2 tablespoon of ground peppercorns, 1/2 tablespoon of pepper.

1 tablespoon cooking wine. Green onions, shredded ginger, mix well and marinate for 10 minutes.

After 10 minutes, pour out the broth of the marinade. (Pour out the excess water and coat it with flour so that the fish won't be burned by splashing oil.)

Add 15 grams of flour and mix well.

Add an appropriate amount of corn oil to the pan.

Heat the oil until you insert the chopsticks, and then you can fry the needlefish by bubbling around it. (Put less oil, the fish can't be fried at one time, you can fry it in batches, so that there is not much oil left, which is convenient for storage.) Finally, the extra little oil filters out the oil residue and can also be used for stir-frying. ）

Add a small amount of needlefish many times, don't put too much at once, prevent sticking, and fry over medium heat, because this small fish is very tender, it is best to wait for the fish to be fried until it is set and then dialed to prevent the fish from falling apart.

Fry over medium heat until the fish is golden brown and crispy, then drain from the pan.

Crispy on the outside and tender on the inside, the crispy and delicious salt-and-pepper fish is ready, and friends who like it should try it quickly!

How do you make needlefish delicious?

Needlefish is also called "beam fish", the body is long cylindrical, slightly flattened, for those who are not familiar with needlefish, it is easy to confuse with hairtail, but the body of needlefish is thicker than hairtail! Needlefish meat is rich in protein and fat, and it has been said in some parts of the country.

If you have eaten needlefish, you will not get sick for a whole year.

Statement! This also reflects the medicinal effect of needlefish from the side!

So how to make delicious needlefish?

Needlefish fillet with tomato sauce] 1: Appropriate amount of tomato sauce for ingredients.

Cooking wine to taste.

Half a green onion or coriander.

Sugar. Amount.

Needlefish 1 piece.

Soy flour to taste.

Oil a little more.

Water to taste. Two: Prepare fresh needlefish, remove the scales and wash the needlefish, take out the head of the internal organs, cut it into fish segments, cut the fish meat from the back of the fish, and change it into small strips;

Marinate the fish fillet in cooking wine for 10 minutes, add soybean flour to hang the batter, fry them in the oil pan one by one until golden brown, remove them and set aside;

After tying the fish fillet, leave a little hot oil in the pot, add tomato sauce and stir-fry, add sugar and salt to taste! Pour in an appropriate amount of water starch.

Thicken and adjust until the ketchup is thick;

Turn off the heat, pour in the fried chicken fillet and stir-fry the sauce, then put some shredded green onions or coriander and you're done;

Tips: When adding water starch to thicken, pour in water starch appropriately according to the amount of soup!

When cutting the fish, cut it along the back of the needlefish, which will save a lot of trouble!

First of all, marinate the needlefish with cooking wine and salt for an hour, then heat the oil in a pan, fry the needlefish until golden brown on both sides, and then add an appropriate amount of bean paste to stew out the fragrance.

The personal practice of needlefish is to remove the internal organs, add salt, and marinate in cooking wine for 10 minutes. Place in the oven for 20 minutes. It tastes delicious when eaten grilled. The original taste of the fish is maintained.

Braised needlefish: 1Preparation of ingredients. 2 needlefish, 1 tablespoon of Pixian bean paste, dried chili pepper, star anise, Sichuan pepper, cooking wine, green onion, ginger, diced garlic, soy sauce, sugar, chicken essence, rapeseed oil and salt.

2.Steps.

Needlefish is gutted, washed and cut into pieces for later use.

Heat the pot, pour in rapeseed oil and fry it, add a little sugar, and fry the sugar color. Then add green onions, ginger, garlic, star anise, Sichuan pepper, and dried chili peppers and stir-fry until fragrant, then add 1 tablespoon of Pixian bean paste, stir-fry evenly.

Pour in the cut fish and stir-fry evenly, add an appropriate amount of water, soy sauce, cooking wine, bring to a boil over high heat, turn to low heat and simmer until the soup is thick.

Add salt and chicken essence to taste, and when the soup is about the same, it should be a little soup, so that it tastes good. Finish with a sprinkle of coriander.

Needlefish is also known as sharp-mouthed hairtail, long-mouthed fish, and needlefish. The umami of the fish is charming, and the shape of the slender strips is easy to cook, so let's take a look at how to make the fish delicious.

Pan-fried needlefishnbsp; 01

Braised needlefish in vinegar

Handle and wash the needlefish, remember to remove the head and internal organs, and cut it into sections;

Put the needlefish on a plate, add light soy sauce, vinegar, cooking wine, green onion and ginger and salt and marinate for 10 minutes;

Prepare the egg liquid and flour, dip the needlefish in the egg liquid first, then hang the flour, put it in the pan and fry it until golden brown;

Pour the seasoning of the marinated fish into the pot, reduce the heat to the minimum and simmer slowly, and it will be ready to come out of the pot in about half an hour.

1. Ingredients: 1 needlefish 1 tablespoon, 1 tablespoon of oil, 6g of salt, 2g of sugar, 2g of monosodium glutamate, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, appropriate amount of ginger, 1 tablespoon of light soy sauce, appropriate amount of green onion, appropriate amount of garlic.

2. First of all, prepare the main and auxiliary materials, needlefish, green onions, ginger and garlic. The pinfish is then washed and cut into sections for later use.

3. Then heat the oil in the pot, add the green onion, ginger and garlic, start to fry until fragrant, add the fish after stir-frying, add vinegar and cooking wine and stir-fry over high heat.

4. Add light soy sauce when stir-frying, then pour in an appropriate amount of water, bring to a boil over high heat, add salt and sugar to taste.

5. Finally, simmer on low heat for about 10 minutes, add monosodium glutamate to make the fish fresh, and the fish is finished, and you can turn off the heat and put it on the plate.

Summary. Hello, 1.Put the green pepper, ginger slices, garlic, white wine, white sugar, light soy sauce, vinegar, peppercorn powder, and salt in a large bowl and mix well.

After mixing well, smelling the fragrance means that the ingredients are suitable 2Dry wash the small fish, control the water, throw it directly into the pot, stir-fry over low heat, bake it, and stir out the fragrance. (Be sure to stir directly, do not put oil, otherwise the smell of the fish will not be able to escape, and the fragrance will not come out) 3

Stir to this state is almost the same, pay attention to the low heat and turn it over with a shovel, so as not to dry the fish and paste 4 At this time, you can put oil, because there is fish in the pot, you can't put rapeseed oil, so I put peanut oil, in fact, blended oil is OK, as long as it is not oil that needs to be boiled. Fry the dried fish a little, the crispy is better5When it's almost done, pour all the ingredients in the bowl into the pan.

Hello, 1.Put the green pepper, ginger slices, garlic, white wine, white sugar, light soy sauce, vinegar, peppercorn powder, and salt in a large bowl and mix well, soy sauce is more than vinegar. After mixing well, smelling the fragrance means that the ingredients are suitable 2

Dry wash the small fish, control the water, throw it directly into the pot, stir-fry over low heat, bake it, and stir out the fragrance. (Be sure to stir directly, do not put oil, otherwise the smell of the fish will not be able to escape, and the fragrance will not come out) 3Stir to this state is almost the same, pay attention to the low heat and turn it over with a shovel, so as not to dry the fish and paste it 4 At this time, you can put oil on the oak rent, because there is fish in the pot, you can't put rapeseed oil, so I put peanut oil, in fact, blended oil is OK, as long as it is not oil that needs to be boiled.

Fry the dried fish a little, the crispy is better 5When it's almost done, pour all the ingredients in the bowl into the pan.

6.Stir-fry a few times, taste the slippery green pepper and the fish can be cooked out of the pot (at this time, the fish may not be very flavorful, taste the soup is salty enough, and let the fish cool and soak in the flavor, otherwise Chaxiao will be salty) In addition, it is recommended to use a plate, do not use a bowl to believe that there is no only load, otherwise the green pepper in the lower layer will turn yellow, and it will not look good 7Needle Palace dried fish looks like this, probably because the mouth part is more like a needle, so in order to eat and store conveniently, the family cut off the "needle", so it looks a little missing, haha

1. Ingredients: 5 needlefish, salt, light soy sauce, cooking wine, garlic slices, chili, sugar, light soy sauce and vinegar.

2. Remove and wash the head and internal organs of the steel needlefish, and marinate with salt, light soy sauce and a little cooking wine for 20-30 minutes.

3. Heat the oil in the pan, put the marinated steel needlefish in the pan and fry it, and fry it on both sides.

4. Finally, add garlic slices, chili peppers, sugar, light soy sauce and vinegar and boil together until the juice is ready.