There are many ways to do fish, what is the best way to do it?

In terms of production methods, most of the flavors of freshwater fish are heavier, mainly braised fish, sweet and sour, choking pot fish, sauerkraut fish, diving fish, boiled fish, sauce roasting and other methods, adding onions, ginger and garlic, cooking wine and other seasonings are mainly to better remove the earthy smell.

Add a little oil to the <> pot, put in peppercorns, star anise, cumin, cinnamon, stir-fry the fragrance, add the green onion, ginger and garlic and stir-fry, now add the white sugar to fry the sugar color, put in the fish that has just been fried, stir-fry until it is colored, and add a little water. Pour an appropriate amount of oil into another pot, fry the crucian carp on medium heat until golden on both sides, add ginger, garlic, star anise, cinnamon and stir-fry until fragrant, then drop a few drops of white wine or cooking wine to remove the fishy, simmer for two minutes, add an appropriate amount of salt, stir-fry evenly The fifth method: cut the fish into small slices and put them into the porridge, put some starch to marinate for half an hour, add ginger shreds, sesame oil, green onions, and boil with the porridge for ten minutes.

Cantonese fish porridge is delicious and healthy.

It can be said that it remains in the cultural blood of every Chinese person. In various eras, fish, especially carp, have been transformed into "immortals" and "dragons", and there is a rich fish culture every year. Therefore, the Chinese like fish, and eating fish is almost out of the realm of gods.

Prepare a 4-pound large grass carp, clean it up, first cut off the fins on both sides, and then cut a knife under the head and tail of the fish, there is a small white spot at the incision, that is the fishy line, pull it out (both sides must be pulled out).

Crucian carp, carp, grass carp, big-headed fish, bream, mandarin fish, catfish, yellow croaker (yellow bone fish), anchovy, etc. can be braised fish to eat, especially the yellow bone fish fried salt dish is a must, a unique delicious sauerkraut fish in the world A famous dish in Sichuan cuisine. It is served with soup, and "boiled fish" is somewhat similar to it. Generally, fish species use grass carp, grass carp, fat head, etc.

The fish is washed and deboned, sliced, and then mixed with salt and monosodium glutamate, and then starched with cornstarch. After the fish is cleaned, use a knife to cut several knives horizontally, pour oil into the pot, and when the oil is hot, hold the tail of the fish in your hand and pour the oil on the fish with a spoon, so that the fish meat that has been cut through the flower knife is turned out.

There are indeed many ways to make fish, and there are many types of fish. My personal favorite is still steaming, steaming green onions and ginger together, and then pouring hot oil, which is fresh and tender.

I think the best way to do fish is to grill it. If you want to grill the fish, you can grill the fish on a charcoal fire first, and then add some curry sauce and some side dishes, which is very delicious. It has the taste of barbecue and can be eaten with fatty fish.

Actually, I think the best way to do it is the teriyaki, which not only looks appetizing, but also makes it easier to taste, and it is definitely a dish that goes well with alcohol.

Ingredients: fresh fish, green onion, ginger, dried red pepper shreds, coriander.

Seasoning: refined salt, MSG, chicken essence, pepper, cooking wine, hoisin soy sauce, salad oil.

Method:1Remove phosphorus, gills, and internal organs of the fish, wash them, change the knife, and change the oblique knife 7 or 8 knives in the direction of the fish's head.

2.Put the changed fish in a container and add refined salt, MSG, and chicken essence. Cooking wine, pepper, green onion and ginger slices, marinate for 15 minutes.

3.Spread the green onion and ginger slices on the bottom of the plate, put the marinated fish on top, and steam it in a pot for 10 minutes (the meat will become old if it is too long).

4.Put the steamed fish on a new plate, add an appropriate amount of seafood soy sauce to the fish, and add shredded green onions, shredded ginger, coriander, and shredded red pepper.

5.Add salad oil to the pot on the heat, the oil temperature can be smoked, pour it on the fish, and focus on pouring shredded vegetables, so that it will be fragrant.

Okay, the authentic steamed fish is ready, I hope you can taste the authentic steamed fish made by yourself.

Specialty】 Grilled sansho fish.

Material: Raw Material:

1 live grass carp (weighing about 1200 grams).

Seasoning: Ingredient A (200 grams of chopped shallots, 50 grams of chopped wild peppers, 80 grams of chopped peppers), 20 grams of cooking wine, green onions, and ginger, 40 grams of corn starch, 30 grams of chopped peanuts, 5 grams of white pepper powder, 100 grams of salad oil, steamed fish soy sauce, and 100 grams of aged vinegar, 50 grams of gold label light soy sauce, and 3 grams of coriander.

Preparation method: 1. Grass carp is slaughtered and cleaned, and the oblique flower knife is marked on both sides of the fish body, and 10 grams of cooking wine, green onion and ginger are added, and marinated to taste.

2. Take the pot on the fire, add 3 kg of water, add 10 grams of green onion, ginger and cooking wine after boiling, then pat a thin layer of cornstarch on the marinated fish, carry the fish tail (the fish head is facing down), pour boiling water on the fish with a defeated bucket spoon (the fish head should be placed in the water), when the fish head reaches seven medium cook, put the whole fish in the pot, heat it over low heat until the fish is mature, take it out, control the moisture, and put it in the container.

3. Put 50 grams of salad oil in the pot, put in ingredient A when it is hot, fry over medium heat until fragrant, pour in steamed fish soy sauce, aged vinegar and light soy sauce to boil, pour it out of the pot and pour it on the fish, sprinkle white pepper and crushed peanuts, pour in 50 grams of salad oil that is burned to eighty percent hot, and finally sprinkle with coriander.

Special file guess: This dish is based on the classic dish - gluttonous fish improved, chopped shallots, chopped wild peppers, chopped peppers and stir-fried until fragrant, then poured into steamed fish soy sauce, light soy sauce and aged vinegar, the boiled sauce is sour and spicy and refreshing, and the taste is far more than that of gluttonous fish.

Sweet and sour fish, hot pot fish, saliva fish, boiled fish, fried fish, fish soup, fried fish.