The practice of mud and fish pot, the practice of mud and fish

There are many ways to make muddy fierce fish: frying, stuffing, stewing, steaming, boiling, and today we use it to make a cabbage pureed fierce fish pot.

Boiling cabbage and muddy mackerel together can not only preserve the original flavor of the mascud fish, but also add to its umami flavor. As soon as the lid is lifted, the fragrant soup is white, and it is very delicious and delicious.

The mud fish is rich in nutrients, it has no fish bones on its back, and it is also suitable for children at home. When my family eats muddy fish, they often pick off the meat from their backs and give it to their children.

Cabbage puree and fish in a pot.

Ingredients Required]:

Muddy fish, cabbage, garlic, chili pepper (you can leave it out if you don't eat spicy).

Procedure]:

1. Prepare all the ingredients.

Required Materials: 2. Dispose of the belly and gills of the mud fish, then wash and control the water, and then sprinkle some salt to marinate it.

Mud predator. 3. Soak the cabbage, wash and control the water. Break into small pieces and set aside.

4. Chop the garlic and chili peppers into minced pieces. If you don't eat spicy food, you don't need to put chili peppers.

Ingredients for the fish pot. 5. Pour some water into the pot and bring to a boil, and put the muddy fish in it. Put the big ones at the bottom first, put the small ones on the top, and cook them on high heat.

Mud predator. Boil pureed mammoth.

6. When the muddy fish is cooked until the layer is cooked, put the cabbage along the edge of the pot. Cover and simmer for a while. Cabbage and muddy fish are easy to cook, so you don't need to cook them for too long, so the fish meat is more tender.

Cabbage puree and fish in a pot.

7. Sprinkle the prepared minced garlic and chili pepper on top of the cabbage puree. Leave the minced garlic a little and sauté until fragrant.

Cabbage puree and fish in a pot.

8. Sprinkle in the minced garlic and drizzle some sesame oil.

Sprinkle with ingredients and drizzle with oil.

Cabbage puree and fish in a pot.

The boiled muddy fish meat is very sweet and has no fishy smell; The fish soup is also delicious, and it is very satisfying to take a sip.

Fish soup with cabbage puree.

Cabbage puree and fish in a pot.

Tips: 1.When buying mud fish, like other fish, try to choose fresh, to look at the eyes and gills: the eyes are full and clear, the gills are clear and bright red, the fresher the fish, the better the taste of cooking.

2.The stingers of the dorsal, caudal and pelvic fins of mud predators have venomous glands, so be careful when handling fish.

3.Don't cook the muddy fish for too long, it's best to just cook, and the meat is more tender.

Ingredients. Ingredients) 2 mud mackerels.

Ingredients) 2 eggs.

Ingredients) 1 gourd.

Ingredients) 1 piece of water tofu.

Ingredients) white pepper to taste.

Ingredients) Moutai appropriate amount. Steps.

The mud is washed vigorously, and the gills are removed and the internal organs are removed. It is worth noting that the mud stabbing contains neurotoxins. When killing fish, you must be careful not to get stabbed, otherwise it will hurt for a while.

Nimeng is a wild sea fish, which can be caught on Wanshan Island and Guishan Island on this side of Zhuhai. The bigger, the better! The palm-sized mud meat is springy!

It tastes more tender and sweet than shrimp!

Peel the zucchin, slice it and put it in a bowl and set aside. Cut the tofu into small pieces and serve in a bowl. When dealing with the gourd, you can boil boiling water first. About 6 to 7 bowls of water are enough for the two tails of mud. Bring water to a boil.

Bring the oil to a boil and brown the eggs on both sides.

Hang the fried eggs on one side of the pan. There is absorbent paper on the surface of the mud madger, which absorbs the water (to prevent oil splashing) and then goes down to the pot. After frying for 4 minutes on medium-high heat, turn over and cook on the other side for another 3 minutes. until golden brown on both sides.

Pour the boiling water into the pot. Cover and bring to a boil over high heat for 10 minutes! (Remember to pour boiling water into the pot!) Then immediately turn to a fierce heat, the maximum heat is 10 minutes, if the cold water is low, it is absolutely impossible to boil white soup).

After 10 minutes, open the lid and you'll be pleasantly surprised to find that the fish is fragrant and the soup is thicker and whiter than milk! All right! Next, add the prepared water tofu and add an appropriate amount of chopped white pepper. (I use a small spoon) turn the heat to low and simmer for 20 minutes.

After 20 minutes, add the chopped zucchin. Add seasoned chicken broth and salt. Bring the heat back to low and cover for 5 minutes until the melon is soft.

Add a small spoon of Moutai before cooking, and let the aroma of the wine soak into the rich and sweet milky white fish soup!

Succeed with flying colors! A bowl of warm soup in the cold winter!

Nimeng has only one main bone, and there are basically no thorns. Its meat is more elastic than chicken! Smoother than shrimp! Served with soft gourd, tofu and eggs full of thick soup...

There's nothing that can't be solved with a bowl of pureed soup! If there is, then two bowls!

The fish can be cleaned, cut into small pieces, and then put in a casserole to simmer, season and then get out of the pot.

Mud Fish Practice:Ingredients: 3 muddy fish, 1 tablespoon Cantonese bean paste, appropriate amount of green onion and ginger, 3 red peppers, 1 tablespoon cooking wine.

Steps: 1. Kill and wash the mud fish. Pour 1 tablespoon of cooking wine and marinate the ginger for half a minute.

2. Shred the green onion and red pepper. Prepare Cantonese bean paste.

3. Steam the marinated fish in a pot for about 8 minutes and turn off the heat.

4. Stir-fry the fragrant bean sauce with an appropriate amount of oil in a wok.

5. Pour in the fish broth that oozes from the steamed fish.

6. Add green onion and chili pepper. Boil.

7. Pour it on the fish, then burn some hot oil and pour it on.

8. Finished products. <>

Mud Fish Practice:

Prepare the ingredients of the number of friends:

Pureed potatoes and fish, tempeh, shredded ginger.

Steps: 1. Wash the muddy fish, add shredded ginger, a little salt and rice wine, grasp and mix evenly and marinate for 10 minutes.

2. Heat the oil, put the muddy fish into the pot one by one, fry over medium-low heat, fry until one side is yellow, then flip the other side and fry, fry yellow on both sides and add a little water, black bean sauce, light soy sauce, open the oil, cover the medium-low heat and cook for 5 minutes. Finally, the juice is reduced over high heat and served.

The mud mammoth is rich in nutrition, the meat is delicious, the fried mud mammoth is a very fragrant and delicious home-cooked dish, the method is simple, and I will share its practice with you below.

200 grams of muddy mackerel, shredded ginger, chives, 1 tablespoon of light soy sauce.

01 Clean the muddy fish and prepare the ginger and chives.

02 Heat the oil in a pan, then put the fish in it, sprinkle a small amount of salt and fry over low heat.

03 Cook for about 4 minutes, flip the fish over, and sprinkle a small amount of salt flowers.

04 Fry until golden brown on both sides, then add shredded ginger and chives, and pour 1 tablespoon of light soy sauce.

05 Then water a little splash.

06 Cover and bake over low heat.

07 Bake until the water is dry.

1.Preparation.

To make an authentic Cantonese mud mackerel, you must first prepare the following materials::

A fresh mud predator, about 600 grams.

A small piece of bean curd, about 10 grams.

A small piece of yuba, about 10 grams.

A small piece of ginger, about 10 grams.

A handful of green onions, about 50 grams.

A small handful of dried chilies, about 10 grams.

A small handful of peppercorns, about 5 grams.

One clove of garlic, about 5 grams.

A small piece of rock sugar, about 10 grams of buried teaser.

500 ml of water.

2 tablespoons cooking wine.

1 teaspoon salt. 1 tbsp light soy sauce.

1 tablespoon dark soy sauce.

2.Steps:

The steps to make a Cantonese mud fish are as follows:

Wash the muddy fish, remove the gills and internal organs, cut it diagonally into pieces, and set aside.

Mash the bean curd into a puree, blanch the bean curd and soften it and cut it into sections, and pat the ginger and garlic flat for later use.

Add an appropriate amount of cooking oil to the pot, add green onions, ginger, garlic and Sichuan peppercorns to stir-fry until fragrant, add dry bent chili peppers and continue to stir-fry for a few seconds.

Add the pureed fish pieces to the pan, fry until golden brown on both sides, pour in cooking wine and stir-fry.

Add water, add the bean curd puree, stir-fry and mix well, then add the blanched yuba, bring to a boil, turn to low heat and simmer for 30 minutes.

Add salt, rock sugar, light soy sauce and dark soy sauce, stir-fry evenly, cover and continue to simmer for 5 minutes, then remove from the pot.

3.Cooking skills.

If you want to make a delicious and authentic Cantonese mud fish, you need to pay attention to the following tips:

Pick fresh mud fish, remove gills and guts, and cut diagonally into chunks.

Stir-fry the green onions, ginger, garlic and peppercorns until fragrant, and then add dried chili peppers to stir-fry to make the seasoning more fragrant and flavorful.

After adding water, you should first add the bean curd puree and stir well, and then add the bamboo section of the bean curd key to boil, which can make the mud and fierce fish more flavorful.

When adding salt and rock sugar, the amount should be moderate so as not to affect the taste.

Finally, light soy sauce and dark soy sauce are added to make the color more ruddy and the taste more delicious.

4.How to eat.

There are many ways to eat Cantonese mud fish, which can be eaten as a main dish or as an accompaniment. Here are some common ways to consume them:

Place in a bowl, sprinkle with chopped green onion or coriander, and serve hot with rice.

After putting it in a pot and heating it, add an appropriate amount of small ingredients, and after boiling, sprinkle with chopped coriander as a hot pot base.

After heating the muddy fish pieces, take out the soup and add tofu and other ingredients to make the muddy fish tofu soup.

The above are the methods and cooking tips for making authentic Cantonese mud mawtock, I hope it will help you.

1. Ingredients: muddy mackerel, chives, ginger, steamed socks and soy sauce, oil.

2. Clean up the mud and fish and dry the water.

3. Slice half of the ginger, shred half and shred the chives.

4. Add water to the pot and bring to a boil, put in the muddy fish on the plate, and steam the eggplant for about 8 minutes.

5. Turn off the heat (do not open the lid of the code) and simmer for two minutes, pour out the steamed fish juice from the plate, pick out the ginger slices, and then add the ginger shreds and green onions.

6. Pour boiling oil and pour in steamed fish soy sauce.

The main ingredient is mud and fierce fish.

300 g of excipient oil.

Salt to taste, garlic to taste, ginger to taste.

Appropriate amount of shallots. Cooking wine to taste.

Appropriate amount of dark soy sauce. Appropriate steps.

1.Wash the mud fish after cleaning the internal organs.

2.Sprinkle an even layer of salt on both sides of the fish.

3.Heat oil in a pan and spread the fish flat in the pan.

4.Fry until golden brown on one side, turn over.

5.Fry both sides until golden brown and sprinkle with a layer of ginger and garlic.

6.Pour in an appropriate amount of water.

7.Add an appropriate amount of dark soy sauce.

8.Add a little cooking wine.

9.Cover the pot and simmer over medium-low heat until the fish is cooked through.

10.After the soup is drained in the pot, add the shallots and cut off.

Tip: Sprinkle salt on the fish, marinate it for a while, and then fry the fish to make it more flavorful.

Hope it helps!

The practice of steaming muddy fierce fish.

1.Ingredients: Mud mackerel.

2.Spread the ginger slices on the bottom of the steaming tray.

3.Wash the muddy fish, put it on top of the ginger slices, and then spread the ginger shreds on the fish.

4.Put the steaming tray into the pot, cover the pot, and steam for 10 minutes.

5.Remove the lid and turn off the heat.

6.Take out the fish plate, pour out the water from the fish plate and remove the ginger shreds.

7.Spread the shredded green onion on the fish.

8.Drizzle with piping hot oil.

9.Drizzle with light soy sauce and enjoy.

Wash the fresh fish, remove the scales, remove the internal organs, add a little salt and put it in a pot to steam, then peel and thorn, pick the fish in a bowl, squeeze it into a puree with a spoon, you can also pick the fish meat from the braised fish to make it, you can add the fish paste to the gruel and feed it to the child. Fish is rich in protein, fat, calcium, phosphorus, zinc, etc.