Raw materials:
A bass, grass carp, silver carp, preferably live fish. Don't use carp, a catty of bean sprouts, a small bag of pickled mustard tuber and your favorite vegetables, such as cucumber, ginger (a large piece, loosely sliced), garlic (just pat one end lightly without cutting), appropriate amount of onion, petals (or chopped pepper), pepper, dried red pepper and pepper.
Exercise:
1, kill the fish, wash it, chop off the head and tail, slice it 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. The head, tail and fish chops are put in different plates and marinated in the same way.
2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, take them out and put them in a large basin, and add mustard tuber and cucumber strips. And sprinkle a little 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 watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. 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, don't use too much water to cook fish, 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. The taste of fish is pickled from the front, so you can't consider seasoning at the back as usual, and you should pickle it thoroughly. You can put a little chicken essence.
4, don't fry peppers or something, because it is fried in oil, so don't use fire, otherwise it will affect your appetite and be unhealthy.
After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.
Braised fish 1
Raw materials:
Fish, onion, ginger, garlic, all kinds of spices.
Exercise:
1. After the fish is washed, leave it for a while and drain it.
If you like, you can soak it in water. You can use cooking wine and salt first.
Marinate things for about 15-20 minutes.
2, onion slices, garlic mashed, the whole onion is good.
3. set fire to the pot. Wipe the wok clean with ginger slices before pouring oil, and then pour oil, adding a little more oil than cooking. Put the fish down when the oil is hot. Fire is not necessarily the biggest. Fry until the fish skin begins to turn yellow. After frying, turn the fish over and fry the other side.
4. Take out the fish after frying, leave a little oil in the pot, pour out the excess oil, then add the pepper to stir fry until fragrant, then take out the pepper particles, then put the onion, ginger, garlic, soy sauce, vinegar, cooking wine, sugar and salt into the pot, then add water, return the fish to the pot after boiling, and stew it on medium heat.
This process is the practice of hard-working people. Lazy people can directly add seasoning and water to stew fish without holding the fish out of the pot.
If you like spicy food, you can put a little dried red pepper and pepper granules together in the pot, or you can remove the pepper granules and put the pepper again.
When the soup in the pot is about to boil, the fish can be cooked.
What should be done is to turn the fish over when cooking. However, my level of turning fish is really not high, and I seldom turn it when stewing. I just scooped up the soup with a rice spoon in the middle and poured it on the fish several times.
In different places, the practice of braising fish seems to be somewhat different. In my hometown, if you like the taste of fish, you will put some fat pork in the pot and stew it with the fish. Pork oil will be boiled out and put into soup, and then put into fish, and the taste will be stronger.
The practice of braising fish II
Ingredients: fish, wine, onion, garlic, pepper lard and seasoning. Exercise:
1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.
Practice of Braised Fish 3
Raw materials: fish, lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate, onion, ginger, garlic, clear soup, lard, sesame oil, star anise and wet starch.
Production: (1) Wash the fish, cut with oblique knife, lean meat, cut bamboo shoots into 6 cm long strips, and cut onion and ginger into sections. Slice garlic.
(2) Put peanut oil in the wok, heat it to 80%, fry the fish in the oil until golden brown, and take it out.
(3) Add lard to the wok, heat it to 60%, add star anise, and stir fry slightly, that is, add fat slices of onion, ginger and garlic. Stir-fried bamboo shoots Then add soy sauce, cooking wine and clear soup, bring to a boil, add fish and simmer on low heat.
Boil 15 minutes. When one third of the soup is left, thicken it with monosodium glutamate and wet starch. When the juice is thick, pour in sesame oil and serve.
Features: The fish tastes fresh and salty, and its color is ruddy and shiny.
Braised fish practice 4
Composition:
Fish, wine, onion, garlic, pepper lard and seasoning.
Exercise:
1, after killing fish, add salt, season and soak in fried powder for about half an hour;
2. Put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.
3, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) into juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Suitable.
4. After the fish is cooked, you can release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.
Tip:
1, the fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating.
2. The fish has a fishy smell, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste for the following reasons:
You must put salt before frying fish and immerse it for about half an hour, which can achieve the effect of removing mud and fishy smell. If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.