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The practice of steaming scaleless fish?

Remove the scales, gills and belly of the turbot. Cut a few knives on the fish and sprinkle some salt on both sides of the fish. Sprinkle some cooking wine and marinate for 10 minutes to taste. Put some sliced ginger and shredded green onions on the plate. Add turbot fish, sprinkle some sliced ginger and shredded green onions. Boil the water in the pot, put in the fish plate and steam over high heat for 12 minutes.

Fish must be served in boiling water, not in cold water, which must be kept in mind. Depending on the size of the fish, the steaming time should be controlled between 5-8 minutes, and then turn off the heat and steam for 5-8 minutes. After the fish comes out of the pot, you'd better change to a new plate, which can also reduce the fishy smell.

Step 1: prepare the required ingredients. Step 2, wash the fish with salt on both sides, add cooking wine, ginger slices and onions and marinate for 15 minutes. Step 3, pour out the sliced ginger and onions in the soup and rearrange the sliced ginger and onions. Step 4, add water to the steamer in advance and steam the fish in the pot.

Cut 2 knives on each side of the fish, marinate with a little salt and wine for 10 minutes, put onions on the fish plate, put the fish, and put the spring onions and ginger on the fish. Put water in the steamer, bring to the boil, put in the fish plate and steam for about 10 minutes. Steamed fish. Put olive oil in the frying pan and add pepper to give off the fragrance.

The practice of steaming Basha fish is as follows: main ingredient: 1 Basha fish. Excipients: right amount of onion, right amount of ginger, right amount of cooking wine, right amount of salt, right amount of steamed fish sauce, right amount of rice pepper, right amount of starch. Step 1: marinate the fish with proper amount of cooking wine and edible salt for 30 minutes. Step 2: cut green onions, ginger and rice peppers and set aside.

The editor is going to buy about two jin of silver carp, descale, caesarean section, remove gills, wash, and wipe off water with gauze. Depending on the size of the fish, cut three or four incisions on both sides of the fish, preferably through to the belly of the fish, and put them on the plate.

What is a fish without scales? how can it be delicious?

1. From your picture, this is a mirror carp, a kind of carp, generally braised in brown sauce is better. Mirror carp: is a variety of European carp, the skin is shiny, as smooth as the mirror and obvious luster, so it is called mirror carp.

2. There is an inconspicuous yellow longitudinal band on the side of the body of Seriola fishes of the family Carangidae (I don't know which one), which extends directly from the back of the eye to the tail stalk, and is obvious in both young and old adults. The rostral end is obtusely round, and the main maxilla can reach directly below the central point of the eyeball.

3. This is the axe Pomfret, the cheapest one of the Pomfret, with very hard bones and little meat. It's not very delicious. Fishy smell is too strong for steaming, it is best to use salt into salted fish, fried, it is very delicious. It can also be fried and sprinkled with soy sauce.

4. It is catfish. After cleaning it, boil it with boiling water for three minutes. After picking it up, wash it with cold water and control the water clean. Put some oil in the pot, heat the fish in the oil, fry the fish, and then add wine, vinegar and soy sauce.

How to cook knapsack fish

1. Practice: first, soak the bought knapsack fish with water and rinse them clean. Add salt, chicken essence, cooking wine and soy sauce to the washed fish and marinate for 20 minutes to taste the fish. The pickled fish are steamed in a pan for 25 minutes.

2. Ingredients: one fish, half tablespoon of soy sauce, one tablespoon of steamed fish soy sauce, 2 tablespoons of edible oil, 2 grams of monosodium glutamate, 4 milliliters of salt, two red peppers, half ginger, one spring onion. Code the fish meat evenly with salt and monosodium glutamate and sprinkle spring onions on the back of the fish. Boil the water in the pot and steam the fish in the pot.

3. Rinse the open back of the Basha fish, cut the fish with a 45-degree oblique knife and load it in 2 plates. Add sliced ginger, shredded onions and chopped pepper to the fish. Wash broccoli and break small flowers. Blanch water and mix well with salt, monosodium glutamate and prickly ash oil. Boil water in a steamer and put in a plate containing fish. Steam over high heat for 8 minutes and turn off the heat.

4. Wash the fish, spring onions, ginger and chili peppers. Cut the ginger into 6 slices, shred the rest, shred onions and shredded red pepper. Cut the fish back and down to the tail of the fish from the joint of the meat and bones on both sides with a knife. Code the fish parts, including the belly, with salt and a little monosodium glutamate.

What do naked carps do?

A naked carp, this kind of fish has no scales, so it is called naked carp. Kill and wash the fish and prepare the turnips. Cut the fish with flower knife, add spring onions and ginger, chopped chives and butter and marinate for 5 minutes. Stir-fry the spring onions and ginger in the pot. Fry the fish. Turn over after being stereotyped on one side. Add the right amount of boiling water and add the carrots.

Main ingredient carp 1 auxiliary ingredient edible oil 1 spoon spring onion 3 ginger 5 slices light soy sauce 3 tablespoon cooking wine 3 tablespoon salt step 1 carp, remove fish scales, viscera, fish gills, wash clean. Carp cut into pieces, because the saucepan is small, the whole fish can not be put in, so cut pieces. Prepare spring onions and sliced ginger.

It belongs to the family Cyprinidae among the fishes, and its scientific name is "Qinghai Lake Naked Carp".

Practice [1] Cross knife pattern on both sides of fish; remove stalks of fresh shiitake mushrooms, wash and shred. [2] put the fish on a plate, cover the head and tail with shredded shiitake mushrooms, shredded ham, chopped onions and shredded ginger, and pour in cooking wine. [3] put the plate in a steamer and steam over high heat for 20 minutes. Remove onions and ginger and sprinkle with soy sauce and sesame oil.

Naked carp can be made into steamed naked carp, the operation procedure: clean up the fish belly, cut a few knives on both sides, spread evenly on the fish with a little salt, and marinate for about 10 minutes. Steam the pickled fish in a steamer with boiling water for 10 minutes. Sprinkle the steamed fish with shredded green onions and chopped garlic.

Raw materials: 1 carp, 80 grams of ginger, 1 tablespoon of Chinese wolfberry. Accessories: 2 tablespoons of rice wine and 1 tablespoon of salt. Production steps carp to Gill, belly, do not scale, wash, you can also buy cooked carp to come back more convenient. Peel the ginger, wash it and slice it.

Practice, iron plate scaleless fish how to cook delicious, iron plate scaleless fish home practice

1. Remove gills and viscera of scaleless fish and rinse; wipe dry and marinate with salt and cornflour for 2 hours. Put a small amount of oil on the iron plate, heat the fish flat on the iron plate and fry the fish over low heat.

2. Eviscerate the fish and wash them. Cut a few knives on the fish. (2) marinate with salt, tuck shredded spring onions and ginger into fish belly and cut mouth and marinate for two or three hours. (3) stir-fry spring onions, ginger and pepper in the pan. (4) Fry the fish. (5) pan-fry the other side. (6) add soy sauce.

3, ingredients: 1 crucian carp; right amount of onion; right amount of green pepper, right amount of ginger and garlic; specific methods are as follows. Prepare a crucian carp, break it from the back, wash the black film, cut a few cuts at the back, add salt, monosodium glutamate wine, shredded ginger, marinate and taste.

4, the following is to introduce the practice of Loach is braised Loach. The preparation of this dish is very simple, but to cook this dish well, we first need to choose fresh Loach.

What can the river dumplings do?

1. Ingredients: one fish with river balls, right amount of edible oil, right amount of braised sauce, 1 tomato, 1 spring onion, 1 piece of ginger, 3 pieces of garlic, right amount of wine, right amount of salt, right amount of pepper water. Methods: (1) wash the fish, remove the internal organs, scrape off the fish scales, remove the fish bones, and cut the fish into pieces or slices.

2. River fish mainly feed on zooplankton, aquatic insects, small fish and shrimp, as well as debris and seeds of some higher plants. Under natural conditions, the growth rate of river fish is faster, and its life span is generally between 5-10 years. River ball fish has a certain economic value, its meat is tender and delicious, so it is widely used in cooking and eating.

3, first of all, get a river ball fish, about 4 jin or more, so the fish is scaleless, remove the viscera and wash the film. Cut off the head and tail, cut the fish into pieces, add spring onions and ginger slices, pour into egg white, starch bowl, cooking wine 3 tablespoons, salt 2 tablespoons, grasp well with hands and feed well, let stand for 15 minutes.

4. Prepare 1 fish with river dumplings, 400 grams of sauerkraut, right amount of potatoes, 400 grams of sheep's blood, right amount of edible oil, right amount of onion, right amount of ginger, right amount of garlic, right amount of cooking wine, right amount of five-spice powder, right amount of salt. The first step is to wash and cut the prepared fish into pieces and put them on the plate.

5. 700 grams of Jiangtuan fish, 50 grams of ginger, 50 grams of garlic, 20 grams of spring onions, 10 grams of pepper, 15 grams of dried pepper, 10 grams of rock sugar, appropriate amount of salt, right amount of cooking wine, 50 grams of salad oil, 50 grams of lard, right amount of soybean sauce, right amount of pepper sauce, right amount of soy sauce, 5 grams of chicken essence, 100 grams of green pepper.