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And fancy fish.

Soy sauce appropriate amount of home-made grass carp half of the tomato cut crescent slices, green pepper hob cut, garlic rice and ginger pat, chopped green onion section more than usual stir-fry some oil, make sure hot pot hot oil, adjust the heat is too small, and then put fish ~ hot pot hot oil to ensure that frying fish will not stick pan ~ fish from the edge of the pan gently slide into the oil, so as to avoid oil spatter, this stage is suggested to stay away from the pan.

Remove the internal organs of the grass carp and wash the fish scales. wash the fish scales without sharp peppers and cut into oblique sections and slice mushrooms.

The practice of grass flower fish is as follows: prepare materials: grass flower fish and cooking wine remove the gills and internal organs of the fish. And wash it clean. Cut ginger, add wine, starch, salt and five-spice powder, stir the fish and marinate for 10-15 minutes. Turn the chopsticks a few times during the period. Heat the oil first, then turn it down. Turn the pan so that most of the noodles have oil.

Practice: kill the grass carp to remove the intestines and gills, wash, drain the water, and set aside. Drain the grass carp in a bowl and marinate with salt, wine and sliced ginger for 10 minutes, and dry the surface with kitchen paper. Pour the right amount of oil in the pan, heat until very hot, pour in the lotus fish, fry until golden on both sides, serve on a plate.

The practice of grass flower fish is: buy the fish back and rest in clear water for 1 or 2 days to spit out the sediment in your belly and wash other raw materials for corresponding knife treatment. To the gall bladder, use a toothpick or a large needle to poke a small hole 1 cm away from the gills on the right side of the fish and squeeze it out.

What are the production methods of lotus fish?

Steamed lotus fish is the most common method, which retains the original flavor of the fish. First of all, wash the fish, remove the internal organs and scales, and then cut a few knives on the fish to make it easier to taste. Next, put seasonings such as onions, ginger and garlic into the belly of the fish and marinate for about 10 minutes. Put the fish in a steamer and steam over high heat for about 10 minutes. Take out the fish when it is done. Finally, sprinkle with chopped onions, coriander and other decorations, sprinkle with hot oil, and serve.

Prepare ingredients: first of all, choose fresh fish, commonly used grass carp, bass and so on, according to personal taste. Wash the fish, remove the scales, remove the internal organs, and then cut into uniform slices or pieces. If it is a whole fish, you need to cut a few knives on the fish to taste it. In addition, prepare the right amount of lotus (fresh or dried lotus can be used), as well as other excipients such as sliced ginger, chopped onion, chopped garlic, shredded red pepper, etc.

Next, I will tell you the production method of stuffy lotus fish with sour beans: a freshly slaughtered lotus fish weighs 8kg, break its belly and clean its internal organs. Put the fish blood clean, the specific way to draw a knife under the fish gills, with a buckle on the bleeding. Scrape the slime off the fish.

Cooking methods: Lotus fish can be cooked in many ways, such as steaming, braised, sweet and sour, boiled and so on. Different cooking methods will bring different tastes and flavors. Steaming: steamed lotus fish is a healthy way to maximize the original flavor of the fish. Sprinkle an appropriate amount of shredded spring onions and ginger on the fish, and the steaming time depends on the size of the fish. Generally, medium-sized fish need to be steamed for 10-15 minutes.

A complete collection of stewed river fish at home.

First, shred the chili, heat the oil in the pan, add the shredded chili, stir-fry the fried fish until half-cooked, then pour in the fried fish, stir-fry well, add the right amount of water to soften the fish, then add 13 fragrances, monosodium glutamate

2. The step of Creek Fish Soup A step of Creek Fish Soup because I bought fried fish from the canteen, so I omitted the step of deep frying, but I would also like to talk about the method of deep frying. Eviscerate the fish, marinate it with cooking wine for a while, and then deep-fry it in a pan of oil. Put the fried fish in the pan and add spring onions, ginger, garlic and pepper. Step 2 the step of the brook fish soup is to pour in the right amount of water, bring to a boil, turn to a low heat and bring to a boil.

3, practice: clean up the fish, draw a knife on the fish, in order to taste better when stewing; use a hot oil pan to fry the fish on both sides; heat the oil in the pan, saute with pepper, spring onions and ginger, then add dried chili, add soup, put more soup, because you have to cook noodles later.

4. Cut onions, ginger and garlic and set aside. Make a few strokes on the back of the fish. Put oil in the pan, then add spring onions, ginger and garlic, saute until fragrant, add pepper, star anise and dried chili peppers to stir-fry to taste. And put the fish in the pot. After frying on both sides, pour in cooking wine to remove fishy taste. Then pour in the vinegar to taste. Wait for the taste, and then smoke backwards.

5. put the pot on the fire, fry the pork until the oil changes color and scoop out the oil for use: add some oil to the pan, put in the fish, boil over medium heat, fry the yellow side and turn over until both sides are slightly yellow. Add the fried pork, ginger, green onions and star anise in step 2. Add cooking wine, soy sauce, light soy sauce and sugar. Pour in the hot water that has flooded the ingredients in the pot, bring to a boil over high heat and simmer over low heat for about 30 minutes. Add tofu and salt.

6. Stewed river fish ribs in iron pot, stewed river fish in iron pot, using pork chops and wild river fish, using traditional iron pot, cooking with sauce, first cooking spice with high heat and then stewing it over low heat. Stewed river fish with spareribs in an iron pot, the delicious taste of the fish and the aroma of the ribs are integrated into one. The taste is fresh, the meat is smooth and tender, and the aroma is overflowing around the beam for three days. Stew method: tofu and vermicelli are put into the pot 5 minutes before eating, and other green vegetables are eaten along with them.