Thick fish recipes

In life, many people like to eat thick fish, which is actually what we often call grass carp. The meat of this fish is warm and nourishing, and has the effect of nourishing the stomach. Many people like to stew some thick fish porridge to nourish the stomach. In fact, there are many ways to cook thick fish, which can be used for steaming, braising, and frying. When killing the fish, be sure to remove the fish's internal organs, so that the fish will taste more delicious. The following is an introduction to the method of cooking thick fish.

Ingredients: Various fish

Seasoning: Sichuan peppercorns, dried chili peppers, salt (a little more), aniseed, chopped green onions, ginger slices, cooking wine

practice:

1. Kill the fish, remove the internal organs and other debris, wash it, drain it (or wipe it dry), sprinkle salt on it and marinate it for a while.

2. Heat oil in a pan until 90% hot, put the fish in and fry over medium heat until cooked, then remove from the pan and place on a plate.

3. Leave a little oil in the pan and heat it to 40% hot, add the star anise and fry briefly, then add the peppercorns, dried chilies and ginger slices and fry until fragrant, pour in cooking wine (add more than usual when cooking fish dishes, instead of water. But not too much. About twice as much as usual), sauté the pan and cook for about 20-30 seconds. Finally, pour it evenly on the fish and sprinkle with chopped green onions.

Thick fish fillet in tomato sauce

Features: bright red color, tender meat, sweet and sour taste.

Ingredients: 500 grams of thick fish, 50 grams of tomato sauce. A trace amount of citric acid, 10 grams of Shaoxing wine, 2.5 grams of refined salt, 20 grams of white sugar, 0.5 grams of MSG, 50 grams of fresh soup, and 750 grams of cooked vegetable oil.

Method: 1. Select fresh grass carp slices and cut them into 1 cm thick slices, mix them with Shaoxing wine and fine salt, and dissolve the citric acid with appropriate amount of water.

2. Heat the oil pan to 60% hot, add the fish and fry until it turns yellow.

3. Place the wok on medium heat, add 50 grams of vegetable oil and heat it to 30% hot, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid, and fresh soup and mix well, then add fish fillets and coat with tomato sauce, then remove from the pan and serve.

Steamed fish

Ingredients: 400 grams of thick fish, 3 slices of ginger, and appropriate amount of salt and chicken essence.

practice:

1. Slice the fish, put it in the steamer, and add 3 slices of ginger;

2. Bring the water to a boil over high heat, then add salt and chicken stock to taste.

3. Cook on medium heat for 10 minutes before serving.