What are the practices of fish?

Everyone likes to eat fish, so how to do fish is delicious? To introduce you to two kinds.

A, steamed flounder

Materials: flounder ? red pepper ? green pepper ? wine ? Steamed fish soy sauce ? green onion and ginger

Practice: 1, the prepared plaice scaled, both sides of the scales should be removed.

2, remove the intestines and gills of the fish carefully, and then wash it with water, and finally, in order to get a better flavor, cut some crosses out on the body of the fish.

3, take a basin and put the fish in it, on the body of the fish on the ginger and scallion white silk, and finally on its body dripping with wine to start marinating, marinating time is about ten minutes, if you especially like to eat salty, you can add a little salt on it.

4, the green onion washed with a knife slowly cut, and then carefully cut into julienne.

5, and then put the cut scallions soaked in water, you will observe that the scallions will be rolled.

6, the green and red chili peppers, cut into circles with a knife and set aside.

7: Place the marinated fish on top of the steamer and steam for about 8 minutes.

8, take the steamed fish out of the pot, pour out the water and green onions and ginger inside, and then start laying new green onion leaves and green and red peppers.

9: Drizzle soy sauce on top of the fish.

10: Pour a little cooking oil in a wok and start heating it, then when the oil is smoking pour it slowly over the body of the fish.

11, a fragrant steamed flounder can be tasted.

Two, sweet and sour cinnamon fish

Materials: cinnamon fish ? oil ? salt ? rock sugar ? Soy sauce and dark soy sauce ? Vinegar ? green onion and ginger ? Wine

Practice: 1, ready to clean the osmanthus fish, remove the viscera, put on a plate standby, while the small onion washed and cut into pieces, ginger slices.

2, Guihua fish need to drain, in the back of the fish with a knife a few times, both sides will be dealt with, in the mouth of the knife smeared with salt, marinated ? 10 minutes can be made.

3, the pot pour into the right amount of oil, the pot is hot, put the ginger and scallion, stir-fry burst incense, fried well after the need to ginger and scallion ? Fish out without using.

4, pour the fish into the pan, medium heat and slowly fry, fry until both sides of the golden brown can be.

5, the fish turned to fry, do not have to turn over, but also need you to keep shaking the pan, so as not to stick to the fish, this time you can put the old soy sauce ? and soy sauce color, pour on the fish that is good.

6, and then poured into the appropriate amount of yellow wine burst incense. (It is to go to the fishy flavor). Immediately after adding some rice vinegar.

7, add warm water, rock sugar, green onion and ginger to the pot, and then turn to a low fire to simmer for 10 minutes. When the water is less, big ? fire to collect the juice.

8, do not collect all the juice in the pot, leaving some of the bottom juice, take the fish out and put it on the fish plate, then burn the juice over high heat, add starch, ? Slowly simmer into a thick sweet and sour sauce can be.

9, the good sweet and sour sauce poured on top of the fish, pouring juice can be enjoyed after the completion of it.