How to make fish

There are many kinds of fish, can let people eat is countless, each kind of fish have a lot of ways to eat, master more ways to do fish will be able to give the family a proper change of taste. Fish practices for the whole family _ fish handmade practice is very careful, from chopping fish knife work to do every process of fish, only just right to remove the fishy, so that the fresh taste of fish released.

A, pickled fish

Raw materials::: grass carp 1, pickled cabbage 1 small handful, egg white, wild peppercorns, oil, salt, 2 grams of chicken essence, 5 grams of ginger, 5 grams of garlic, cooking wine, starch, sugar 2 grams of coriander, pepper, chopped peppercorns

Practice:

1, the fish head and bones chopped, the fish body is sliced diagonally into slices of fish, add salt, cooking wine, starch, sugar 2 grams of cilantro, pepper, chopped peppercorns, respectively. salt, cooking wine, starch and a little egg white marinated for about 10 minutes.

2, sauerkraut washed and hand squeezed dry water, cut into pieces; ginger and garlic, pickled wild peppers, millet pepper minced.

3, hot pan on the oil is hot, under the chopped ginger and garlic, pickled wild peppers, millet pepper diced fried incense, pour into the sauerkraut stir-fry and pour into the amount of boiling water on high heat.

4, the fish head fish bones into the boil again, turn to medium-low heat, add salt, sugar, pepper to taste, add 2 spoons of pepper water and then cook for about 15 minutes.

5, the marinated fish into the soup, slightly solidified with chopsticks, and then scattered, such as fish slices cooked to brown, add chicken essence to enhance the flavor of sheng out, pouring a little hot oil, sprinkle parsley can be.

Two, squirrel Mandarin fish

Raw materials: 200 grams of guppy, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of ketchup, 500 grams of vegetable oil, 40 grams of wet starch, salt in moderation, 15 grams of vinegar

practice:

1, guppy scales, gills, fins, viscera, remove the head of the skin coat, washed, chopped off the head of the fish, spread out

1: Remove the scales, gills and fins from the guppy.

2, with a knife to the back of the fish bones cut off (do not cut the belly of the fish), in the tail to stay about 1 rain spine.

3, guppy de-boned, skin-side down spread, with a diagonal knife cut into a flower knife, knife depth of the meat 4/5, do not cut through the skin of the fish, in the tail at a mouth, pull the tail out of the knife.

4. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.

5, frying pan on the fire, hot, pour vegetable oil, oil hot to 70%, will be gui fish dipped in a little starch, put in the frying pan for a few minutes.

6, and then the head of the fish dipped in cornstarch, put into the frying pan, deep-fried until golden brown out of the fish, will have a flower knife side up in the fish plate, loaded with fish head.

7: Put the pine nuts in the frying pan, remove them from the frying pan when they are cooked, and put them in a small bowl.

8, leave a little oil in the frying pan, put a little broth, add salt, sugar, tomato paste, vinegar, boil, thicken with wet starch, add a little hot oil to push well, out of the pan poured on the fish, sprinkle with pine nuts can be.

Three, sweet and sour scallops

Raw materials: fresh scallops, scallions, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, salt, starch

Practice:

1, scallops choose to wash clean, chopped into 10 cm section, marinated in salt for about 10 minutes.

2. Take a clean bowl, pour in cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, pour in vinegar and salt to taste.

3. Dip the scallop segments into the dry starch.

4, the pot of oil, oil hot code into the scallop section of small fire frying, frying a good side gently over the scallop section, frying the other side to light yellow, the scallop section to one side, into the green onion, ginger, star anise frying incense.

5, pour in the seasoned sweet and sour sauce, to not over the scallops as well, simmer for 10 minutes.