How to make salty white scale fish delicious?

Question 1: How to eat salted white scale fish?

1, after opening the packaging bag, rinse it clean (don't scrape the scales), fry it, or steam it with Chinese cabbage, radish and peanut oil with a little vinegar. Very delicious.

2. Wash the salted white scaly fish with warm water and dry it; Then put a proper amount of soybean oil in the pot, add white scale fish and fry until cooked, pour the stirred eggs into the pot, wrap the fish in the eggs and fry them on low heat to see that the eggs and fish are integrated. Take out the pot and put it on the plate, and the dish is ready. Its characteristics are salty and palatable, fragrant but not greasy.

3. Steamed white scale fish

(1). Remove viscera and gills, wash and change knives.

2. Blanch the fish thoroughly with boiling water.

③ Add salt, monosodium glutamate, cooking wine, ginger, star anise and fat, and steam in a cage.

4. Dump the excess soup, pick out the fat, ginger and star anise, season and pour it on the fish.

Features are authentic and delicious.

It is recommended to preserve the fish scales and steam them thoroughly.

Question 2: How to stew salted white scale fish? Exercise 1. After opening the packaging bag, rinse it (don't scrape the scales), fry it, or steam it with Chinese cabbage, radish and peanut oil with a little vinegar. Very delicious. 2. Wash the salted white scaly fish with warm water and dry it. Then put a proper amount of soybean oil in the pot, add white scale fish and fry until cooked, pour the stirred eggs into the pot, wrap the fish in the eggs, and fry over low heat until the eggs and fish are cooked. ...

Question 3: Ask the practice of salted white scale fish. Ingredients: 750 grams of salted white scale fish; Accessories: pork belly, eggs, peanut oil, radish, rice vinegar, cooking wine, onion and ginger.

1, viscera and gills of white scale fish are removed, washed and put into a plate with a knife. 2. Drop the cooking wine on the white scale fish, add ginger slices with onion, star anise, radish strips and fat, pour the stirred eggs into a plate, wrap the fish with eggs, and steam in a cage.

Question 4: How to pickle white scale fish;

I. Materials

2 white scale fish, 20 grams of salt.

Second, practice.

1, prepare raw materials: two big fish and salt.

2. Scrape the scales and wash them, and cut the opening from the fish tail to the back with a sharp knife.

3. Open the belly of the fish, take out the internal organs of the fish, cut off the head and wash it.

4. Rub two layers of salt inside and outside the fish with salt and put it into the basin. After two days, close the fish and marinate for four days before drying.

5. Cover the fish with iron wire or cloth, spread the fish out with chopsticks or bamboo sticks and hang it in the outdoor sunshine.

6. Sun for 4 to 5 days until the fish is 70% dry. If it rains on cloudy days, hang the fish in a ventilated place to dry.

Question 5: How to stew delicious white scale fish seasoning: ginger, onion, peanut oil, a little salt (because white scale fish itself has salty taste), a little rice vinegar, cooking wine, peanut oil, pepper, garlic cloves and so on.

Exercise:

1, white scale fish to viscera, gills, wash and drain.

2. Slice ginger, cut onion into small pieces, and slice garlic cloves.

3. Put peanut oil in a clean pot, heat it, add onion, ginger and garlic slices and stir-fry until fragrant, add appropriate amount of water, add fish, sprinkle with cooking wine, simmer for 15 minutes, and add salt to taste.

Question 6: The practice of salting white scale fish and shark fish is to salt 750g white scale fish; Accessories: pork belly, eggs, peanut oil, radish, rice vinegar, cooking wine, onion and ginger.

Exercise:

1, viscera and gills of white scale fish are removed, washed and put into a plate with a knife. 2. Drop the cooking wine on the white scale fish, add ginger slices with onion, star anise, radish strips and fat, pour the stirred eggs into a plate, wrap the fish with eggs, and steam in a cage.

Tip: White scale fish is very salty, and the steamed fish and soup are salty and fragrant, so no salt is needed. Put some white wine when steaming fish, it tastes better.

Key points: white scale fish must keep scales, and never scale them.

There is also fried white scale fish first, then steamed with eggs, which is also delicious. It will taste better if you put some cabbage in steamed white fish scales.

Materials:

Tetrapod 1 bag

Salted shark 2 Liang

5 fresh mushrooms

Two bright red peppers

Sugar 1 pinch

Rice wine 1 teaspoon

shredded ginger

Onion granules

Appropriate shredded garlic

Trace salt

Step: 1. After washing the four-cornered beans, remove the old tendons and the edges of the beans. This makes the taste more crisp. Dice.

2. Rinse the salted shark with water, soak it in cold water for half an hour, control the water and cut into diced beans of the same size. Wash the mushrooms and soak them in light salt water for half an hour. After washing and drying, cut them into the same cubes. Cut the seeds and dice the red pepper.

3. After the oil in the pot is hot, stir-fry the onion, ginger and garlic, stir-fry the diced shark for two minutes, add butter to remove the fishy smell, stir-fry the beans and mushrooms together, add sugar to make them fresh, and see that the beans are fried thoroughly, and the diced ones turn yellow-green to ensure that they are cooked. Add diced red pepper, stir-fry twice, taste salty, add salt, and take out.

Tip: Marinated shark meat is not too salty. If the taste is heavy, you can rinse the diced meat directly. There is no need to add salt when frying.

Question 7: How to pickle salted white scale fish? First, remove the scales, wash them and dry them to see how many fish there are. Put salt and pepper into the pot, stir fry and cool, add some cooking wine, spread it evenly on both sides of the fish, put it in the pot, put it on the lid for three or four days, and then take it out and fry it. It's delicious!

Question 8: How to make salted white scale fish? 30 minutes ingredients: 750 grams of salted white scale fish; Accessories: pork belly, eggs, peanut oil, radish, rice vinegar, cooking wine, onion and ginger.

Exercise:

1, viscera and gills of white scale fish are removed, washed and put into a plate with a knife. 2. Drop the cooking wine on the white scale fish, add ginger slices with onion, star anise, radish strips and fat, pour the stirred eggs into a plate, wrap the fish with eggs, and steam in a cage.

Tip: White scale fish is very salty, and the steamed fish and soup are salty and fragrant, so no salt is needed. Put some white wine when steaming fish, it tastes better.

Key points: white scale fish must keep scales, and never scale them.

There is also fried white scale fish first, then steamed with eggs, which is also delicious. It will taste better if you put some cabbage in steamed white fish scales.