What are the methods of stewing fish?

We often cook fish in our daily life, and there are many ways to eat fish. It can be stewed, braised, etc. If the method is right, fish will taste delicious. But if it’s not done right, the fish will inevitably have a fishy smell. The trick to cooking fish lies in marinating it. After marinating it with seasoning for a period of time, most of the fishy smell will be removed. Let’s take a look at the complete recipe for stewed fish.

1. How to cook saliva fish

Ingredients: one silver carp, two tablespoons of starch, about half an ounce of fried peanuts, two tablespoons of cooked white sesame seeds, a small piece of old ginger, one garlic, five green onions, two tablespoons of fermented black beans, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one or two ounces of red chili oil, two tablespoons of pepper oil, appropriate amounts of salt and MSG, and one tablespoon of sesame oil.

1. Wash the fish and slice it into pieces. Mix it with salt and cooking wine and marinate for a few minutes. Then add water starch and mix well to marinate. Chop the fried peanuts into small pieces, chop the fermented black beans, and mince the onion, garlic and ginger.

2. Heat oil in a pan until 60% hot, add fermented black beans, minced ginger and minced garlic and stir-fry until fragrant.

3. Put salt, MSG, sugar, soy sauce, vinegar, fried ginger, garlic, fermented black beans, red chili oil, pepper oil, sesame oil, and fried peanuts in a large bowl and mix well to make the sauce.

4. Place the pan on high heat and heat the oil until it is 40% hot, then add the fish fillets and stir-fry until cooked.

5. Remove from the water, drain the oil and put it into a bowl.

6. Pour the sauce on top and sprinkle with cooked sesame seeds and chopped green onions.

7. Mix well.

2. How to cook boiled fish

(one)

1. Buy carp and cut it into fillets.

2. Bread the fish fillets with salt, MSG, onion, ginger, wine, pepper, or if you like, five-spice powder or other flavors you prefer.

3. Bring a little water to a boil, put in the fish fillets and blanch until cooked (80%), then remove from the heat immediately. Fill the pot with food, but do not add water.

4. Heat a lot of oil and add some dried red chili peppers and Sichuan peppercorns (depending on your taste). When the chili peppers in the pan turn slightly black, pour the oil on the fish fillets.

5. The boiled fish you eat in restaurants often has a lot of bean sprouts under the fish fillets. The fish fillet is just a layer on top of the bean sprouts. If you eat it at home, you can skip the bean sprouts.

6. When the oil is first poured on, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the container for boiling fish must be larger.

(two)

Bean sprouts, or your favorite vegetables Ginger (a large piece, smash and slice), garlic (a head, just smash, no need to cut), some green onions, bean paste (or chopped pepper), Sichuan pepper, dried red pepper, chili powder, salt, MSG, pepper, cooking wine, soy sauce, a little vinegar, cooking oil. Also needed: cornstarch, cooking wine, a little salt, 1 egg white

1. Kill and clean the fish, chop off the head and tail, slice it into fillets, and chop the remaining fish fillets into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white and marinate for 15 minutes. Place the head, tail and fish fillet on a separate plate and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large bowl, sprinkle some salt according to personal taste, and set aside.

3. Add three times the amount of oil you normally use for cooking in a clean wok. When the oil is hot, add three tablespoons of fermented black beans (or chopped and stir-fried) and sauté until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor comes out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar in appropriate amounts, continue to stir-fry for a while, then add some hot water, and season with salt and MSG (taste for saltiness). When the water boils, keep the heat high, put the fish fillets in one by one, and stir them with chopsticks. Turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large pot that contained the bean sprouts.

4. Take another clean pot and pour in half a pound of oil (the specific amount of oil depends on the size of the prepared container. When poured into a large basin, the fish and bean sprouts should be completely submerged. You can estimate it visually). When the oil is hot, turn off the heat and let it cool for a while. Then add a lot of Sichuan peppercorns and dried chilies (depending on how spicy you like it), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chilies. Be careful not to overheat to avoid burning.

5. When the color of the pepper is about to change, turn off the heat immediately, pour the oil and pepper in the pot into the large bowl containing the fish, be careful of the heat!! Eat!!

Note:

1. The amount of water used to cook fish should not be too much. Put the fish fillets in until they are just covered with water. After cooking and pouring into the pot, some fish fillets will be exposed outside.

2. Fry some peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully extracted, making the oil bright red.

3. When marinating fish, do not add too much salt, as it will make it too salty and will also destroy the freshness of the fish.

4. I think both peppercorns and chili peppers are fragrant, so it is better to stir-fry them before adding oil.

(three)

Carp, pepper powder, Sichuan pepper, chili powder, chili (cut into small pieces of about 2 cm), sugar, salt, MSG, bean sprouts, salad oil (preferably not peanut oil), cooking wine knife (sharp knife), pot (iron pot), basin (deep basin).

1. Wash the fish, making sure to remove the black film on the inner wall of the fish belly. Then slice the fish in half from the tail, take out the fish bones, and slice the fish from the tail. Large and thin slices are best.

2. Add appropriate amount of salt, pepper powder and chili powder to the sliced ​​fish and mix well. To enhance the flavor, add a little sugar and MSG, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Wash the bean sprouts, rinse them in boiling water, and set aside.

4. Put a lot of oil in the pot (LD feels so sad when seeing this). When the oil is 90% hot, put in the marinated fish head first, fry it and put it in the bowl with bean sprouts. Then put an appropriate amount of fish meat in the pan, slide it open and put it into the bowl with bean sprouts, until all the fish meat is slided.

5. Put the Sichuan peppercorns into the pot and fry until they are 80% cooked, then put in the chili segments. Fry until the chili turns deep red. Pour all the oil in the pot into the basin containing bean sprouts and fish. The kitchen will be filled with the aroma of boiled fish in an instant. It's done.

3. The easiest way to boil fish:

1. Clean the carp and cut it into slices. I didn't slice it thin enough, but it's ok.

2. The fish fillet is marinated with salt to make it tasty. It is not delicious without saltiness!

3. Prepare water and cook the fish fillets until they are cooked, but not too cooked. It will take about three minutes.

4. Use another pot to add oil, lots of oil, make sure it is enough to cover the fish fillets.

5. Prepare a large bowl and put onions, ginger, garlic, stir-fried bean sprouts, etc. in it.

6. Put the cooked fish fillets in a bowl, and finally pour in the chili brought from the restaurant and hot oil.