The practice of steaming ang thorn fish, the practice of ang thorn fish

1. First of all, first remove the internal organs and gills of the angsting fish, and then cut off the hard spines on the fish's belly to clean the angsting fish;

2. Put the washed angsting fish in a basin, lay the fish body flat, and sprinkle an appropriate amount of salt, ginger and plum vegetables on the fish;

3. Put the basin containing the angsting fish into the steamer and steam it through water;

4. Don't take it out immediately after steaming, let it simmer for three minutes, and then take it out of the pot and serve it.

Ingredients: 3 stinging fish, 12 grams of light soy sauce, 9 grams of dark soy sauce, 8 grams of cooking wine, 8 grams of balsamic vinegar, 7 grams of salt, 8 cloves of garlic, 1 piece of ginger, 6 grams of sugar, 7 green and red peppers, 5 grams of chives.

Production steps: 1. Clean the angsting fish.

2. Sprinkle salt evenly on the fish.

3. Add light soy sauce, dark soy sauce, cooking wine, vinegar and sugar, add minced garlic cloves and ginger 4, and cover with plastic wrap.

5. Steam in a pot and steam over medium heat for 25 to 30 minutes.

6. Sprinkle chives or coriander out of the pot.

The ang stinging fish is delicious to make braised fish, and the specific production steps are as follows:

Ingredients: 6 angsting fish, appropriate amount of ginger, 1 millet pepper, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of cooking wine, 1 spoonful of dark soy sauce, 1 spoonful of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of rice vinegar, appropriate amount of starch.

1. Kill and clean the fish (it is best to cut off the thorns and beard), and prepare Sichuan pepper, green onions, ginger slices, garlic, and millet pepper.

2. Heat the oil in a frying pan and fry the fish until golden brown on both sides.

3. Heat the pan with cold oil, add the peppercorns, and stir-fry the peppercorns.

4. Add the prepared ginger, shallots and garlic, and stir-fry the millet pepper until fragrant.

5. Pour in the fried fish, pour in an appropriate amount of cooking wine, a spoonful of dark soy sauce, a spoonful of oil consumption and a teaspoon of sugar, and then pour in an appropriate amount of water to level the fish body.

6. Bring to a boil over high heat and add salt to taste; Cook over medium heat for about 10 minutes, do not use a shovel to turn the fish throughout the whole process, otherwise it will be easy to break, and when the soup is less in the later stage, you can use a shovel to turn the soup to the fish to cook.

7. Finally, add a little rice vinegar, a little chicken essence, and an appropriate amount of water starch to reduce the juice over high heat.

8. Scoop up and put on a plate.

Ingredients: 2 angsting fish.

Excipients: a handful of green onions, 3 slices of ginger, 2 teaspoons of salt, 1 teaspoon of oil, 5ml of cooking wine

1. Remove the internal organs of the angsting fish, rinse it cleanly, and drain it for later use.

2. Heat a small spoon of oil in a wok, add green onion and ginger and stir-fry until fragrant, put out the green onion and ginger, fry the fish until it is slightly yellow on both sides, add green onion and ginger and cooking wine to cook until fragrant.

3. Pour the fried fish and ingredients into the pan and add about 2L of hot water.

4. Select the "Fish Soup" mode, the default time is 30 minutes within 1 hour, and start working.

5. With about half an hour left, add 2 teaspoons of salt.

6. When it is almost ready, cut in the chopped green onion.

7. After the finish is completed, you can enjoy the delicious taste by putting it in the pot and putting it in the bowl.

Tips for picking ang thorn fish:

1. The first-class ang stinging fish, the eyeballs are full and convex, fresh and bright, the eyes are sunken, and the dull ones are of inferior quality.

2. A good ang stinging fish has a bright appearance, no defects in fish scales, and a complete body; If the skin color is gray, dull, the body surface is not tidy, and the scales are incomplete, it is defective.

3. After the fish is thawed, the muscle elasticity is poor, the muscle fibers are not clear, and the smell is spoiled; If there are brown spots on the head and yellowing of the belly, it means that the fat has deteriorated and the fish is not edible.

Ingredients: 2 angsting fish.

Excipients: a handful of green onions, 3 slices of ginger, 2 teaspoons of salt, 1 teaspoon of oil, 5ml1 cooking wine, remove the internal organs of the angsting fish, rinse well, drain and set aside.

2. Heat a small spoon of oil in a wok, add green onion and ginger and stir-fry until fragrant, put out the green onion and ginger, fry the fish until slightly yellow on both sides, add green onion and ginger and cooking wine to cook until fragrant.

3. Pour the fried fish and ingredients into the pot together, add about 2L of hot water 4, select the "fish soup" mode, the default time is 1 hour and 30 minutes, and start working 5. The time is about half an hour or so, and 2 teaspoons of salt are added.

6. When it is almost ready, cut in the chopped green onion.

7. After finishing, you can enjoy the delicious taste by putting it in a bowl and putting it in a bowl.

Preparation of the red stewed angsting fish:

1. Ingredients: 1 angsting fish, 200g lettuce, 100g pocket mushrooms, 20g green onions, 4 slices of ginger.

Seasoning: 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 5g of salt, 7g of sugar.

2. Fry the drained fish in a pan until golden brown on both sides.

3. Add cooking wine, light soy sauce, dark soy sauce, water that has not been covered with fish, ginger slices and sugar to boil and turn to low heat and cook slightly.

Because it is stewed, slightly more water is added than braised water. ）

4. Blanch pocket mushrooms to remove the earthy smell.

5. Cut the lettuce into hob pieces, pour them into the pot with pocket mushrooms, add salt according to taste, turn to low heat and simmer for about 15 minutes until the vegetables are flavorful.

6. Add the chopped green onions before cooking, and then cook them for a while.

Precautions: 1. Because this braised method is to burn fresh fish, not after frying, so it does not need to be boiled for a long time, and it is mixed with boiling water to submerge the fish and cook it on high heat until the soup is almost dry.

A homely recipe for braised ang stinging fish.

Braised soup, stewed soup is the best. Hehe... Let's stew the soup directly, put some oil and fry the fish first. That doesn't smell fishy. Then add the ginger slices and stir-fry the green onions together until fragrant,。。 After adding water on it.

Baked Goldfish in Oil Cuisine: Su Cuisine Recipe Ingredients: 10 goldfish (angthorn fish) (about l000g), onion, garlic, ginger, green onion, dried chili, scallion oil, refined salt Baked goldfish.

Appropriate amount of monosodium glutamate, chicken essence and Shao wine. Method: 1. Slaughter the golden silk fish, clean it, add green onions, ginger, Shao wine, refined salt and other seasonings and stir well, marinate and taste.

2. Slice the onion, put the garlic, sliced ginger and dried chili pepper into the bottom of the casserole, spread the golden fish, then add 250g of scallion oil, cover the casserole and simmer for 10 minutes over medium heat. Essentials: The taste of the golden silk fish should be tender and slightly spicy, and the fragrance of green onions should be strong.

The firing time after the lid of the casserole should not be too long.

Ang Thorn fish tofu soup.

The production steps of the tofu soup are so delicious, so that the soup culture of the fish is passed on.

Step 1: Ingredients.

Ang Thorn Fish Old Tofu.

Garlic sprouts or coriander.

Basic: green onions, ginger, garlic, chili.

Step 2: Knife work and insertion order.

First, pour the chopped green onions, ginger, garlic and chili peppers into the oil pan, fry for two minutes, pour in hot water (the water depth can cover the angsting fish and tofu, not too much) put in the angsting fish, put in the tofu, cover the pot and start simmering, simmer for half an hour. (Tofu and fish should be stewed).

Step 3: Remove from heat.

Tofu and fish should be stewed (the soup depends on the personal situation, I like to leave more soup, I don't like the soup that is stewed directly) Chop the chopped garlic sprouts and put them in a bowl.

The whole dish is a must.

I also learned it online.

Ingredients: Ang Thorn Fish, Oil, Salt, Pepper, 1 Green Onion, 1/2 Ginger, 1 tablespoon cooking wine.

Method: 1. Let the Ang Thorn Fish be cleaned up and cleaned up by buying Hui Gai Wild Fish, and the Ang Thorn Fish should be cleaned;

2. Slice the ginger and cut the green onion into three sections

3. Put a little oil in the pot, turn the pot, let the oil spread all over the pot, fry the fish on both sides;

4. Put in the water that has not covered the fish body, add the green onion and ginger;

5. Shout open before boiling, add cooking wine, continue to cook for 10 minutes, and cook until the soup is thick and white;

6. Turn the heat to low, add pepper, and continue to simmer for 5 minutes;

7. Finally, add salt to taste.

The delicious recipe for the fish is as follows:Ingredients: Ang Thorn Fish, Lao Bi Na Smoke, Ice Hunger Hail Sugar, Salt, Cooking Wine, Ginger, Garlic, Plates, etc.

1. Fry the fish on both sides a little.

2. Leave a little oil in the pot and stir-fry the ginger and garlic until fragrant.

3. Put the fried fish flat, add dark soy sauce, a little rock sugar, a little water, and cooking wine.

4. Cover the pot and simmer for about 4 minutes.

5. When the fish is cooked and the sails are rotten, you can collect the juice on high heat.

The delicious recipe for the fish is as follows:Ingredients: Ang stinging fish, dark soy sauce, rock sugar, salt, Hu San hail cooking wine, ginger, garlic.

1. Fry the fish on both sides of the fish lightly.

2. Leave a little oil in the pot and stir-fry the ginger and garlic until fragrant.

3. Put the fried fish flat, add dark soy sauce, a little rock sugar, a little water, and cooking wine.

4. Cover the pot and simmer for about 4 minutes.

5. When the fish is cooked, you can collect the juice on high heat and dig Zheng.

The braised ang stinging fish is very delicious, so let's talk about the homemade braised ang stinging fish.

01 In order to make a delicious braised angsting fish, we need to prepare the following ingredients: dark soy sauce, rock sugar, salt, cooking wine, ginger, garlic, etc.

02 First of all, we need to remove the internal organs of the fish we bought, wash it with water, and then fry both sides of the fish.

03 Next, we need to cut the ingredients of the braised ang stinging fish, and then leave a little oil in the pot to stir-fry the green onions, ginger and garlic until fragrant.

04 Finally, add half a pot of water to boil after putting the fried angsting fish into the pot, add dark soy sauce, rock sugar, salt, cooking wine, etc. after the water boils, the soup becomes thick and can be out of the pot, in order to increase the fragrance, we can add some chopped green onions.

<>1. Ingredients: angsting fish, fresh perilla, coriander, ginger, pepper, oil.

2. After the fish is slaughtered and cleaned, use the kitchen absorbent paper to absorb the water and set aside.

3. Wash the fresh perilla and coriander, and scrape the ginger and pat the flat potato.

4. Heat the pan with cold oil, fry the angsting fish over medium-low heat until the slight gold and lead are yellow, pour in a little hot water, then add ginger and water about 3 to 5 bowls, change to low heat and boil for about 10 minutes after boiling, add perilla leaves and coriander, sprinkle with pepper, season and serve.

Ang thorn fish is also called yellow bone fish, yellow girl, yellow spicy ding, etc., there are many names, but the practice is similar to other home-cooked fish. Here's how to cook the angsting fish that I shared with you, I hope you like it.

Preparation of ingredients. 5 angsting fish, appropriate amount of eggs, chicken broth, appropriate amount of green onion and ginger, and a little cooking wine.

Methodological steps. 1. Wash the stinging fish, beat the eggs, add a little salt, and pour in the chicken broth;

2. Put the ginger slices and green onion leaves in a bowl, and put the fish on top of the ginger slices and green onion leaves;

3. Pour the prepared egg mixture into it and cover with plastic wrap;

4. Steam in a pot and add a little soy sauce out of the pot.

Preparation of ingredients. Appropriate amount of ang stinging fish, green onion, ginger and garlic, dried chili, salt, sugar, cooking wine, a little pepper, a little oil.

Methodological steps. 1. Slaughter the stinging fish, soak it in water and dry it, and slice the green onion and ginger;

2. Fry the fish in the pan with cold oil until the surface is yellow, add ginger and garlic and stir-fry until fragrant;

3. Then pour in cooking wine, add boiling water to cover the fish, add salt, dried chili peppers and green onions;

4. Simmer over medium heat for 10 to 15 minutes, then turn the pot to high heat, add sugar, and simmer until the soup is thick;

5. Then put the fish out, remove the green onion in the soup, add pepper and mix well and pour it on the fish, sprinkle some chopped green onions.

Preparation of ingredients. Ang thorn fish, ginger, shallots, soy sauce, dried red pepper, salt, soy sauce, wine, oil to taste.

Methodological steps. 1. Clean up the ang stinging fish, shred the ginger and dried red pepper, and knot the shallots;

2. Heat oil in a pot, add the angsting fish, fry until yellow, then add ginger, chili pepper and green onion and ginger and stir-fry until fragrant;

3. Add an appropriate amount of water, add wine, soy sauce and sugar, simmer over low heat for 20 minutes, and dry over high heat;

4. Add an appropriate amount of salt and remove from the pot.