How to make fish oil delicious, how to make fish intestines delicious

Hot fish bubbles. Materials.

500 grams of net fish bubbles.

Small red and green peppers to taste.

Shallot, ginger and garlic foam to taste.

Coriander foam to taste.

1 teaspoon dark soy sauce.

Light soy sauce 3 teaspoons.

Sichuan pepper seasoning: Appropriate amount.

Salt to taste 2 teaspoons sugar.

1 teaspoon vinegar.

2 teaspoons of cooking wine.

3 slices of carrots.

Steps. 1. Use scissors to puncture and deflate the fish bubbles to prevent them from splashing and hurting themselves when they are cooking. Rinse with water, squeeze out and set aside.

2 Boil some boiling water, soak the fish in cooking wine, ginger and blanch for a few minutes to remove the fishy smell, or not blanch. In another pot, put half a pot of water in the pot, put in the fish bubbles, a few peppercorns, a few slices of green onion and ginger, a spoonful of light soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of vinegar, half a teaspoon of sugar, 1 teaspoon of salt. After the heat boils, turn to medium-low heat and simmer for nearly 40 minutes, be sure to look at the water in the pot, when there is nearly half left, you can stop the fire, and remove the fish bubble for later use.

3 Start another pot, put a small amount of oil, heat, put in the peppercorns, small red and green peppers, a spoonful of Pixian bean paste, then add the green onion, ginger, garlic and carrot slices to stir-fry, then put in an appropriate amount of light soy sauce, cooking wine, a little sugar, immediately put in the fish bubble and an appropriate amount of salt to stir-fry quickly, because the fish bubble is gelatinous, easy to stick to the pot. If it is too dry, you can put a little water and stir-fry a few times to get out of the pot.

Stir-fried fish intestines. Ingredients.

Grass carp intestines in moderation.

Seasoning. Appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sand ginger powder, appropriate amount of pepper, appropriate amount of rice wine.

Steps. 1 Prepare the materials. Cut the fish intestines, cut them into sections, marinate them for 20 minutes, and set aside.

2 Stir-fry in an oil pan until golden fragrant.

A carp I bought in the morning, and the fish offal that the merchant wanted, when I was a child, my family often ate fish, and my dad would use the egg liquid to wrap the fish roe and fry it into a cake to eat 4 kinds of main ingredients Fish bubbles.

Two fish intestines. Appropriate amount of garlic grams.

1. Ingredients: 1 large pair of fish intestines, 2 eggs, a little chopped green onion, and an appropriate amount of minced ginger.

2. Remove all the oil from the fish intestines, cut the fish intestines with scissors, and then scrape off all the dirt on the inner wall of the fish intestines with a knife. Wash the fish intestines and liver, remove the excess water, cut into small pieces, marinate with a little wine, salt and minced ginger and set aside.

3. Beat the two eggs, add chopped green onion and a pinch of salt and continue to beat until foamy.

4. Start the oil pan, first stir-fry the fish intestines and fish liver until cooked, then pour the beaten green onion egg pulp into the pot, then turn the heat to the minimum, pick up the pot and rotate it slowly, so that the egg liquid gathered in the middle flows around.

5. Fry until there is a little golden brown on the edge, carefully use a spatula to flip it over, fry both sides until golden brown, and then use a spatula to open a small piece and serve it!

Braised Fish Miscellaneous Method:

Key raw materials: chopped pepper fish head, fish skin, fish bubbles, fish intestines, shallots.

Raw materials. Ingredients: 1400 grams of 2 chopped pepper fish heads, 700 grams of fish skin, 100 grams of fish bubbles, 100 grams of fish intestines, 300 grams of shallots, 100 grams of garlic cloves, 25 grams of green onions, 25 grams of ginger.

Condiments: 2 tablespoons (30ml) of rice wine, 2 tablespoons (30ml) of oil, 1 tablespoon (15ml) of soy sauce, 3 tablespoons (45ml) of light soy sauce, 1 tablespoon of salt (15g).

Practice. 1. Chop the pepper fish head and select the live one, and clean up the dirt inside.

Braised fish offal. The vegetable seller can help you do it. The scales on the edge of the fish skin are removed and the fish bubbles are cleaned;

2. Put everything into the pot;

3. Put all the condiments and raw materials in;

4. Add an appropriate amount of water, gradually cook in Chinese for more than an hour, and remove the white foam on the fish halfway.

The name of the note. 1. Put the shallots into the pot early, if you like to eat more tender, you can put them in before the pot. And the shallots have a sweet taste, so there is no need to add salt here.

2. Put in garlic cloves to remove the smell and improve the freshness.

3. Suitable for slow cooking in Chinese, the juice is thick and delicious.