Ingredients: white crucian carp 1 strip (about 500g), shredded ginger, shredded green pepper, sliced red onion, coriander, fresh soy sauce and peanut oil.
1. Slaughter, wash and dry the white crucian carp, sprinkle some salt on the fish, and then put the fish in a long plate.
2. Steam the fish in a boiling pot, pour out the soup (if there is less soup, you can keep it), and add shredded ginger, shredded green pepper, sliced red onion and coriander; Pour the boiled peanut oil on the fish while it is hot, and then pour the fresh soy sauce.
Carp has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat hypogalactia of pregnant women. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma.
The practice of pickled fish-
It is characterized by refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup.
1 carp (about 1000g) and 250g sauerkraut. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.
manufacturing process
1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put a wok on the fire, add a little oil to heat it, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Grilled fish-
Ingredients: live carp (1000g) 1.
Accessories: 250g of fine noodles, 75g of white wine, 50g of leek powder, 5g of fine Jiang Mo/kloc-0, 5g of bean paste/kloc-0, 5g of Shaoxing wine/kloc-0, 3g of rice vinegar, 5g of pickled pepper, 0g of soy sauce/kloc-0, a little refined salt and white sugar.
Methods ① Scales and gills were removed from the fish, internal organs were removed by laparotomy, roe was taken out, washed with the fish, dried, roe was still stuffed into the belly of the fish, and knife marks were carved on both sides of the back of the fish.
(2) Put the noodles into a boiling water pot, take them out after cooking, and use cold water; Cold salad, divided into 10 dishes for use.
(3) Put the wok on medium fire, add 150g oil to heat it, fry the noodles in the dish in hot oil for one side, take out the dish, turn the noodles over and fry the other side, and drain the oil for later use.
(4) Heat the wok with large fire, lubricate the wok wall with oil, then heat it with refined oil, evenly spread the fish with soy sauce for a while, fry it in hot oil until both sides are slightly yellow, pour out the drained oil, add 100g oil to the wok, stir fry the red oil with chopped pepper bean paste, brew with sweet wine, stir fry the minced onion and ginger, and take out three quarters of the fish for later use. Then put the spare seasoning back into the pot, add monosodium glutamate, collect the juice over high fire, pour water starch to adjust the viscosity of the marinade, turn the fish over, spoon the seasoning onto the fish, drop rice vinegar into the big fish dish, and put 10 pieces of fried noodles on both sides of the fish.
It is characterized by bright red color, delicate and harmonious seasoning, tender and delicious meat, rich taste, rich and elegant shape, sweet, sour, salty, spicy and fragrant, and does not weigh on each other.
Silver carp has the effects of warming middle warmer and benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.
Casserole fish head-
1 Remove the fish head of branchlets (about 600g); Half a catty of tofu (cut into half-inch thick slices); Half a tomato (sliced); Cooked pork belly slices, cooked pork heart slices, cooked pork tongue slices, sausage slices, mushroom slices, Flammulina velutipes, auricularia auricula slices, green bamboo shoots slices, magnolia officinalis slices.
50 grams of lard; 30 grams of ginger; 50 grams of onion (two and a half inches long); Garlic slices10g; 5 grams of pepper granules; Appropriate amount of white pepper and salt.
Cut the ginger in half, rub it on the bottom of the hot pot with the cut surface (to prevent the skin from sticking to the pot when frying the fish head), and then beat the ginger evenly with a knife.
After the lard in the pot is heated, choke the pot with Chili (Chili is not needed), fry the fish head over medium heat until it is slightly yellow, and add ginger, onion and garlic to make it fragrant.
Pour the broth (or boiling water) into the casserole and bring to a boil. Boil the stomach, heart, tongue, mushrooms, auricularia and magnolia slices and simmer for about 3 minutes. Add salt, add tofu, green bamboo shoots, sausages and Flammulina velutipes. After the soup is boiled, add tomato slices and pepper, and turn the pot slightly (do not add monosodium glutamate, so as not to affect the delicacy of the fish).
Fish head with vermicelli-
Materials: 1 silver carp head (about 750g) and 5 vermicelli.
Seasoning: 50g cooked lard, 30g Shaoxing wine, 40g soy sauce, 2g sugar, fragrant grain 15g, 5g shallots and 5g ginger slices.
Production method:
1. Make several cuts on both sides of the fish head to facilitate the taste.
2. Put the fragrant granules into a bowl, soak them in Shaoxing wine, and then filter out the fragrant granules with gauze for later use.
3. Heat the wok, add cooked lard and heat it to 50%. Fry the fish head with soy sauce along the edge in the wok until both sides are pale yellow. Add onion, ginger slices, Shaoxing wine, soy sauce, sugar and water1000g, then drown the fish head with water, boil it with high fire, and pour in vermicelli after the fish eyes turn white.
Black herring has the functions of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer.
6g of refined salt, sugar 150g, tomato sauce 100g, 7.5g of balsamic vinegar, chopped green onion 10g, minced garlic 10g, 80g of dry starch, 75g of pork soup, 40g of water starch, sesame oil 10g, and cooked lard 650.
Production method: 1) Tilt the fish skin downward with a knife, cut the fish skin with four knives for each piece, and cut it into 10 pieces. Then, cut the fish fillets straight into the fish skin (the knife distance is about 0.7 cm, and the fish skin cannot be broken), stick dry starch on it, and shake off the remaining powder, so as to obtain the green chrysanthemum fish. Put vinegar, sugar, salt, tomato sauce, pork soup and water starch into a bowl and mix them into seasoning.
(2) Heat the wok on high fire, scoop in cooked lard, shake off the raw chrysanthemum fish when it is 70% hot, put the fish skin down in the oil pan, fry until it is yellow, and take it out and put it on a plate. Heat a wok with high fire, scoop in 25g of cooked lard, saute shallots and minced garlic, pour in sauce, stir fry evenly, pour in 15g of cooked lard and sesame oil, and pour it on the chrysanthemum fish.
Snakehead has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood.
Black fish ingredients: shredded green and red pepper
Seasoning salt, monosodium glutamate, cooking wine, soy sauce, sugar, chicken powder, shredded onion and ginger, peanut oil.
Exercise 1. Wash the snakehead, cut it from the back, slice it to remove the belly, remove the big bones, and marinate it with salt and cooking wine. 2. Add shredded pepper to the fish and steam it in a cage.
3. Add shredded onion and ginger and pour in hot oil.
4. Pour in fish juice and add soy sauce, sugar, chicken powder and monosodium glutamate.
Features tender meat, fresh and delicious.
It is suggested that the fish should be marinated first and then steamed, and the fish juice can be prepared in advance.
Grass carp has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.
Practice: (1) Select grass carp, catfish, pepper, pepper and other raw materials. And all boiled fish ordered by customers are slaughtered on the spot, and the slaughtered fish viscera are cleaned before entering the fish slicing process.
(2) Cut the slaughtered fish into fillets according to the specified width and thickness, mix them with salt, monosodium glutamate and starch according to the specified proportion, and then put them into a basin for sizing.
(3) Add white water to the wok, bring it to a boil, put in the starched fish fillets, take it out and put it in the basin after boiling. Then pour salad oil into the pot, add pepper and pepper, heat and pour into the pot filled with fish fillets, thus making a pot of boiled fish.
Features:
Spicy and tender fish, spicy and palatable, is popular in Beijing and enduring.
Hairtail has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs, and can be used for adjuvant treatment of persistent hepatitis and chronic hepatitis. Patients with hepatitis can take the upper layer oil after steaming fresh hairtail, and long-term use can improve the symptoms.
Ingredients: 1 hairtail, 1 tablespoon onion, ginger, garlic and pepper.
Seasoning: salt 1 tablespoon, pepper 1 tablespoon.
Practice: 1, cut the fish from head to tail, cut it into long sections 0.5 cm wide, add seasoning and mix well.
2. Marinate the savory hairtail, mix in the starch, put it in an oil pan and fry it until it is crisp and yellow.
3, another oil pan, add 1 tbsp oil to stir-fry minced scallion, Jiang Mo, minced garlic, minced pepper, add crispy hairtail and pepper and mix well.
Eel has the functions of benefiting qi and nourishing blood, softening tendons and benefiting bones.
Raw materials:
1 fresh eel, 200ml sake, 300ml chaiyu soup, 1 kelp (length 50cm, width 5cm), a little mountain pepper powder, 30ml soy sauce and a little salt.
Practice: 1. Sprinkle a little salt on the slaughtered eel, marinate for about 5 minutes, then put it in boiling water for about 10 second, and take it out. Wash the mucosa on the eel surface with a wooden brush and clean water for later use.
2. Boil sake, burn off the alcohol, add Chai Yu soup and kelp, cook for about 5 minutes on low heat, and take out kelp; [Xi 'an Food Network]
3. Put the washed eel on the grill, roast until both sides are slightly burnt, put it in 2, cook for about 40 minutes on low heat, add light soy sauce, and cook for 15 minutes. At this time, the eel meat is delicate and soft;
4. Soak the eel in the cooked juice and put it in the refrigerator for half a day, then bake it on the grill and sprinkle with pepper powder.
Steamed fish method
Secret 1: the weight of fish is controlled at about 600 grams, which is easy to grasp the raw and cooked temperature;
Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);
Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.
Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.
Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);
Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.
Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first!
Supplementary points:
1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming".
2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks.
3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in water) and steam it. At this time, you can use a 5 cm long green onion to open the fish belly and let the fish stand firm. Two small ceramic bowls are used to fix the fish body on both sides (no meat stuffing is put in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve.
4. You can also put the prepared juice (soy sauce, vinegar and oil) in a small bowl, pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.
Practice of boiled fish
1. 1. Buy carp and cut it into fillets.
2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.
4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.
Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.
6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.
Exercise 2
Ingredients: bean sprouts, or your favorite vegetable seasoning: ginger (a big piece, cut loosely), garlic (just pat one end slightly, don't cut it), appropriate amount of green onion douban (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar and cooking oil.
Additional requirements: raw flour, cooking wine, a little salt and one protein.
Practice: 1, slaughter and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a big basin, and sprinkle a layer of salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !
Note: 1, the amount of boiled fish should not be too much, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish. 4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.
The method is as follows:
Preparation of raw materials: carp, pepper noodles, pepper, pepper noodles, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil) and cooking wine.
Preparation of utensils: knife (sharp knife), pot (iron pot) and basin (deep basin)
1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.
2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.
3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.
4. put a lot of oil in the pot. When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.
5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the peppers are fried to deep red, pour the whole pot of oil into the pot with bean sprouts and fish.
The easiest way to cook fish!
1. Carp washed and sliced. 2. Marinate the fish fillets with salt to taste. 3. Make water and cook the fillets until they are cooked, about three minutes.
4. Use another pot to make oil, a lot of oil, and be sure to soak all the fish fillets. The oil is hot, you can turn off the fire.
5. Prepare a large pot of onion, ginger, garlic, bean sprouts and tofu.
6. Put the cooked fish fillets into the basin, and finally pour in the peppers brought from the restaurant and pour in the hot oil.
The practice of braising fish in soy sauce
The raw materials for braising fish must be cleaned first. Needless to say, all the onions and ginger should be ready. After the fish is washed, find a plate with a little depth, put the fish in it, and then season the fish with soy sauce. Don't forget the cooking wine. This meat will smell a little fishy or something. You can start to add oil to the pot in a moment. The oil should be heated, because it is fried, so the oil should not be too little. Sprinkle a little salt evenly in the pot, so that the fish will not peel easily after frying in the pot. When the oil temperature is enough, you can fry fish carefully, not soy sauce. Pay attention to the head and tail. After a while, you can almost turn it over carefully to see if the fish skin has fallen off better. You can start pouring soy sauce on both sides, only on the fish, then put the chopped green onion in (on the fish, the fragrance will let him penetrate) (if it is grilled crucian carp with onion, put a lot of onions), and then there is sugar. Remember to rub it evenly on the fish, add some water and cover it. After a while, you can taste the sugar juice and make some adjustments. Cover it again and suffocate. The sugar juice is almost a little thick. Turn off the fire and put some monosodium glutamate chicken essence or something, and then you can put it in the pot.
The practice of snow fish
The first method: the snow fish is peeled and cut into small pieces, and mixed with salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180℃ for 20 minutes, take them out and bake them with open fire until golden brown. Features: Snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter.
The second method: 1, large pieces of silver snow fish, washed for later use. 2. Peel and pierce the fish and cut it into large pieces one inch square. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your own taste. I usually put soy sauce, vinegar, cooking wine, salt and spiced powder. Stir well, leave 5- 10 minutes for the fish to fully taste, and then fry. 4. I usually fry with olive oil, and the color is very beautiful. Fried fish is tender in the outside, and it melts in the mouth. You can also dip some salt and pepper or other favorite condiments when eating.
The third method: 1, raw materials: silver snow fish, yam, green pepper, onion and ginger; 2. Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup and raw flour; Practice: 1. Chinese yam peeled and cut into small grains, snow fish cut into small grains, green pepper and red pepper. 2. Heat oil in a pan, add onion and ginger, stir-fry until fragrant, then add snow fish, yam, green pepper and seasoning, stir-fry until cooked, thicken and take out the pan; 4, characteristics: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidneys.
Sweet and Sour Fish practices
Ingredients: Carp seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Practice: 1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.
Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The practice of not lifting the fish tail
The practice of fish with scallion oil
Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 25g, cooking wine 15g, monosodium glutamate 3g, pepper 2g, shredded ginger 15g, shredded onion 15g, onion ginger. 2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code onions and shredded ginger, and marinate with soy sauce. 3. Heat sesame oil in the pot and pour it on the fish.
Stewing fish
Ingredients: carp 500g (other fish can also be used).
Accessories: onion, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine and edible oil. Exercise:
1. Wash the fish and soak in salt for 5~ 10 minutes.
2. Put a little oil in the pot. When the oil is hot, stir-fry the chopped green onion, then add a proper amount of water (just before the fish) and put the fish in the pot.
3. Add cooking wine, onion, ginger, garlic, vinegar, mushrooms and dates, and bring to a boil.
4. After boiling, simmer for about 30 minutes.
Nutritionist's comment: Stewed fish is a kind of soup with delicious color, thick white soup and tender meat, which is suitable for home cooking. This product is rich in protein, fat, carbohydrate, vitamin A, calcium, phosphorus, sodium and iron. Because fish is composed of a single muscle group, the muscle fiber is very fine, which can keep more water and the meat quality is very delicate. Traditional Chinese medicine believes that fish is sweet and warm, and has the effects of invigorating qi, appetizing, strengthening bones and muscles, nourishing liver and kidney, and can be used for spleen deficiency, anorexia and dyspepsia.
Raw material: carp
Accessories: onion, ginger, garlic, mushrooms, dates, refined salt, vegetarian dishes, vinegar, cooking wine, steamed fish and black soybean oil. Exercise:
1. Wash the fish and soak it in refined salt, monosodium glutamate and other seasonings for 30 minutes.
Put onions, ginger, garlic, mushrooms and dates in the belly of the fish. )
2. Then decide the time to steam the fish according to the size of the fish.
3. After steaming, pour the steamed fish soy sauce on the fish.
The method of spicy fish
Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.
1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.
2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. Add a little sugar and essence to refresh yourself.
Fine, add a little cooking wine (preferably yellow wine) and marinate for 20~30 minutes.
3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.
4. put a lot of oil in the pot. When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.
5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and the kitchen will be filled with the smell of boiled fish.