2. add a little vinegar to the water to wash the fish (you can remove the fishy smell), and then put the fish head? Cut off the tail of the fish, and then cut it from the back to the belly of the fish. Don't cut, cut in circles (the more uniform the cut, the better).
3. Cut the fish and put it on a bigger plate, fish head? Put the fish tail in, too, and then add salt? Raw pumping? Fuel consumption? Sugar? Appropriate amount, a little vinegar mixed evenly and marinated 10 minute.
4. Put the fish on the plate, put the ginger slices in the oil, and steam the boiling water in the steamer for 10 minutes.
Tip editor
1. When pickling fish, you must put starch and vinegar, and the steamed fish will be particularly fresh? Smooth, no cooking wine, no smell, pay attention to the time. If the fish is overcooked, it is not tender. Tilapia is a tropical fish native to Africa. There are more than 100 species of tilapia, including subspecies. Tilapia has the advantages of fast production speed, high yield, miscellaneous eating habits and few diseases.
Strong reproductive ability and so on. ? [ 1]?
Tilapia is the main aquaculture species in China. Its meat is delicious, less prickly and high in protein. It is rich in eight essential amino acids needed by human body, especially glutamic acid and glycine. ? [2]? Tilapia is deeply loved by people because of the above characteristics. Known as "white meat salmon" and "2 1 fish of the century", it has become one of the hot spots in aquaculture, processing and export in recent years.
At present, tilapia farming is mainly concentrated in Guangdong, Guangxi, Hainan and other areas with high temperature, and intensive culture in ponds is the main way. In addition to domestic sales, some enterprises also export tilapia as fillets and steaks abroad, which is an excellent breeding variety. ? [3]? Tilapia, the meat is thicker. Braised and steamed are the best, and they are also often used for frying. ? [ 12]?
Steamed tilapia
Ingredients: fresh tilapia 1, ginger, garlic, coriander, soy sauce, soy sauce, cooking wine, steamed fish and soy sauce.
Practice: Wash tilapia, cut several slits on both sides of the fish, sprinkle salt and cooking wine on the fish body and abdomen, and marinate for half an hour; Put the pickled fish in a fish dish, put ginger slices and minced garlic on the fish body and belly, sprinkle a little soy sauce and put coriander segments; Boil the boiling water, put the fish together, cover with steam 15 minutes, take out the fish plate, and pour in a proper amount of soy sauce with soy sauce and steamed fish. ? [9]?
Braised tilapia
Ingredients: tilapia, soy sauce, vinegar, homemade broth.
Exercise:? The knife method of braised fish is vertical cutting, and the fish is massive. Fry in the oil pan first and oil it.
Braised tilapia
Braised tilapia
The right amount need not be too much. ? Then season the broth in the pot (chicken bone soup or sparerib soup) and add soy sauce. ? When the water temperature in the pot rises, it is very important and essential to add a small amount of vinegar. Not only has the function of softening fish bones, but also has the effect of removing fishy smell. The burning time is usually about five minutes. ? After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger. ? The characteristics of braised fish are tender, tender and strong.