I recommend the cooking method of the net red fish.
The following are some of the methods used by internet celebrity fish: - * * Internet Celebrity Aftertaste Fish **: Kill and wash the carp, put the cross-shaped knife on both sides into the basin, add the green onion to burst the paste, and salt for 15 minutes. He cut the cooked three fresh meats into cubes, the ginger and garlic into minced meat, and the onions into diced onions. Add vegetable oil into the pot. At 30% oil temperature, add star anise, aniseed, pepper, Pixian bean paste, pickled sea pepper, ginger, and minced garlic. Stir-fry until fragrant. Add water, salt, chicken essence, sugar, and vinegar. Boil and set aside. He poured oil into another pot. When the oil temperature was 70%, he added the carp. After frying, the oil temperature was controlled to 40%. Fry until the surface was golden yellow and scoop it out. Put in the fried soup and cook it over low heat for 15 minutes. Then scoop it out and put it on a plate. He added vegetable oil into the pot, added meat cubes, stir-fried them until fragrant, added pepper, dried sea pepper, stir-fried them until fragrant, added homemade oil, soup, salt, chicken essence, sugar, and vinegar, and slowly cooked them over low heat for about 2 minutes. Then, he added onions and gourmet powder, poured them over the carp, and added coriander. - * * Soul-Catching Fish Head **: When stir-frying, add vegetable oil, chicken oil, and lard into the pot. The oil temperature is 90 ° C. Add coriander, onions, and chives. Fry them until they are golden yellow and fish them out. Add millet pepper powder and stir-fry until the shell is bright. Then stir-fry the garlic and ginger for about 2 - 3 minutes. Add yellow lantern chili sauce and stir-fry for 2 minutes. Add Haitian soybean sauce and stir-fry for 2 minutes. Add soul-stirring powder and stir-fry evenly. Add steamed fish soy sauce and stir-fry evenly. Turn off the fire. After turning off the fire, add white sugar and seasoning powder and stir evenly. For marinating, add 5 grams of salt, 20 grams of seasoning powder, 15 grams of steamed fish soy sauce, and a little dark soya sauce to the 2.5-pound fish head. When making it, pour salad oil (better lard) into the casserole, add onion shreds, green onions, ginger slices, stir-fry evenly over low fire, spread the marinated fish head flat, take 200 grams of soul-catching sauce and smear it on the fish head, take 500 grams of soup stock, 100 grams of cooking wine, and 200 grams of beer, mix them together and pour them into the pot to cover and stew for 5 minutes, open the lid and heat for 8 minutes, and finally sprinkle 50 grams of pepper rings, 50 grams of beauty pepper rings, 20 grams of coriander, and 20 grams of chopped green onions. Read more exciting novels for free
Mandarin fish cooking method
The common home-cooked methods of mandarin fish were as follows: 1. ** Steamed Mandarin Fish **: - Materials: Fresh mandarin fish, dried red chili, onion, ginger, cooking wine, steamed fish soy sauce, edible salt, vegetable oil, etc. - Operation steps: slaughter the mandarin fish, remove the internal organs and scales, wash and dry the water content; evenly spread the fish body with a suitable amount of cooking wine and edible salt and marinate for 15 minutes; cut the onion and ginger into strips and put them into the fish belly, put the fish on a plate, steam them with water, and steam them for 10 minutes after boiling the pot; take out the steamed fish, pour away the soup, sprinkle the cut onion and red pepper shreds, pour the steamed fish soy sauce, and finally heat the vegetable oil and pour the hot oil on the fish. 2. ** Braised Mandarin Fish **: - Materials: Mandarin fish, onions, ginger, garlic, cooking wine, white sugar, soy sauce, salt, and other seasonings. He could also prepare coriander. - Operation steps: slaughter and clean the mandarin fish; put an appropriate amount of cooking oil in the pot and heat it up, then fry the mandarin fish until both sides are slightly yellow, add an appropriate amount of light soy sauce and cooking wine; then add in onions, ginger, garlic, dark soy sauce and steamed fish soy sauce, then add an appropriate amount of water, cover the lid and cook the fish. Finally, use the fire to collect the soup, take it out of the pot, put it on a plate, and sprinkle the washed and cut coriander on the fish. 3. ** Roasted mandarin fish (such as grilled mandarin fish)**: - The ingredients were: mandarin fish, dried mushrooms, ham, chicken breast, pork ribs (streaky pork), fat meat, sea cucumber (soaked in water), egg white, dried scallops, winter bamboo shoots, ginger, pepper, yellow wine, salt, green onions, etc. - Operation steps: After processing the mandarin fish, season it, shape it, wrap it in oil, then wrap it in dough cake. After sealing it tightly, put it on the iron hook, and roast it on both sides with charcoal fire.
Cold dish, net red beef cubes, cooking method, complete collection
The following are some cold dishes with beef cubes: 1. ** Yearning Beef **: - He prepared a piece of braised beef, cut it into a square piece, and beat it with raw flour to stir evenly. - The oil temperature was 50%, and the surface was golden yellow. - He prepared the seasonings, 20 grams of balsamic vinegar, 40 grams of white sugar, 20 grams of spicy dew, 6 grams of Meiji fresh, and 12 grams of chicken rice and dark soy sauce. He boiled the juice until it was viscous and mixed it evenly with the beef. - Self-made Spicy Crispy Crisp: 150 grams of Huang Feihong's Spicy Crispy Crisp, 2 grams of Ruiyuan Pepper Noodles, 6 grams of stir-fried white sesame seeds. He wrapped the stir-fried beef with a layer of self-made Spicy Crispy Crisp and mixed it evenly. 2. Pepper Beef: - He blanched the beef tendon in a boiling water pot, then scooped it into a white bittern pot to cook it. After taking it out of the pot, he cut it into 1.5-centimeter cubes, then put it into a hot oil pot to fry it slightly, and poured it out to drain the oil. - Add a little salad oil into the pot, add the above seasonings, and turn them evenly. Then, put the oven on fire at 180 degrees and roast them at 200 degrees for 25 minutes. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>
Boiled fish hotpot cooking method
The cooking method of the fish fillets in water
The following is a method of cooking the fish fillets: 1. He washed the fish with water, removed the head, internal organs, main bones, and fin lines. He kept two pieces of meat from the fish body and cut them into three sections for later use. 2. Add salt, egg white, white pepper, and cooking wine to the processed fish slices and marinate for 15 minutes; 3. Prepare the side dishes (such as onions, ginger, garlic, etc.). If there are side dishes such as fungus, soak them in water in advance; 4. Put oil in the pot, pour in the fish slices, stir-fry them, and fish them out. 5. Leave some oil, add in the scallions, ginger, and garlic, and stir-fry for a while. 6. Use water starch to make a gravy; 7. He poured in the fish slices, sprinkled a little soy sauce, and stir-fried them briefly. Finally, he poured in the gravy and sprinkled a little white pepper. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!
The cooking method of Xingguo Shredded Fish
The cooking method of Xingguo Shredded Fish was as follows: - The preparation of raw materials: choose fresh grass carp weighing 3 - 5 pounds, remove the fish bones and head, chop the fish meat into minced meat by hand, use the sweet potato powder as the secret to the tenderness and smoothness of the fish shreds, and evenly add the sweet potato powder into the beaten fish meat and knead it into a meat powder ball. - Shaping and drying: Spread the meat powder on the pan and steam it, then put it on the bamboo pole to cool down. When the fish shreds cool down, fold the fish shreds into long strips, cut them into pieces, and finally lay them out in the sun to dry. - Cooking method: - Shredded Fish: After the oil is heated, throw the fish shreds in and fish them up. - Cold shredded fish: soak the shredded fish in cold water for about half an hour in advance, boil the water in the pot and stir it with chopsticks while boiling. After boiling it until it can be broken by hand, scoop it up with cold water, add onions, ginger, garlic, chili powder, millet spicy, gourmet powder, light soy sauce, dark soy sauce, a small amount of salt and other seasonings and mix well with chopped green onions. - Stir-fried shredded fish: The pre-processing steps of the shredded fish were the same as those of the shredded fish salad. After processing, they were washed and drained. First, stir-fry the ingredients (such as ginger, garlic, millet pepper, etc.), then add some sour radish, cabbage, pour in fish shreds, add salt, light soy sauce, dark soy sauce seasoning, stir-fry over high heat, and add some gourmet powder and chopped green onion before starting the pot. - Another method was to boil the fish shreds in water, boil them until they were soft, scoop them out, rinse them with cold water, drain them of water, add salt, soy sauce, and stir-fry them with ginger, garlic, millet pepper, cabbage shreds, bean sprouts, and so on. In addition, there was a different traditional method. The raw materials could be freshwater fish such as carp and bream. After the fish was skinned and deboned, the fish meat was beaten with a mallet or the back of a knife until it was sticky. Then, it was marinated with refined salt, fine sugar, and other seasonings. The surface of the marinated fish meat was coated with sesame oil, and then it was roasted over the fire until it was dry. Then, it was shredded, beaten, and finally roasted again. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!
Boiled fish, cooking method, home-cooked method
The following is a cooking method of home-cooked boiled fish: 1. Food preparation: - Grass carp and the like were selected, the main bone spur of the fish was removed, sliced, and washed. - He prepared the ingredients, such as washing the bean sprouts (which could be used as a base), chopping the ginger, garlic, and millet pepper, as well as preparing cassia, star anise, chili powder, chives, coriander, soy sauce, oyster sauce, sesame oil, an appropriate amount of salt, cooking wine, and so on. 2. Marinated fish slices: - The fish slices were marinated in cooking wine and ginger for half an hour. 3. Finishing the side dishes: - For example, bean sprouts and other basic ingredients, boil hot water in the pot, pour the water into the pot, scoop it out, and put it on a plate as a base. 4. Stir-frying base: - After heating the pot and cooling the oil, he added the chopped millet pepper, ginger, and garlic. He also added the spicy fish hotpot base that he bought from the supermarket in an appropriate amount and stir-fried it. - He added boiling water, then added in the spices such as Cassia, aniseed, light soy sauce, oyster sauce, sesame oil, and a suitable amount of salt. 5. Boiled fish slices: - Put in the marinated fish slices and try not to flip them. - Cook until the fish is cooked. 6. Final treatment: - He took it out of the pot and placed it on a plate. He added chili powder, garlic, and chives, and tried to make them evenly distributed. - The oil in the hot pot was slightly smoking as it was poured into the bowl. - After adding the chopped coriander, the spicy and delicious boiled fish slices could be completed. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!
The cooking method of yellow spicy spicy fish
The method of making the spicy fish was to marinate the spicy cubes first, then stir-fry the base, add the spicy cubes and seasonings, and then add the side dishes to cook. The specific steps included marinating the yellow spicy cubes, frying the base, adding the yellow spicy cubes and seasonings to cook, and adding the side dishes to cook.
Cooking Method of Yellow Spicy Diced Fish
There were many ways to make spicy yellow diced fish. It could be fried, steamed, braised, and many other ways. Among them, the method of frying the yellow spicy diced fish was to wash the yellow spicy diced fish with clear water a few times, marinate it for a period of time, then wash it with water, then control the water, put it into hot oil, and carefully fry it until both sides were golden. The method of steaming yellow spicy diced fish was to remove the internal organs of the yellow spicy diced fish. After washing it, it was placed on a plate with scallion and ginger slices. Then, a piece of ginger was stuffed into the fish belly to remove the fishy smell. An appropriate amount of salt was added and finally steamed. In addition, there were also different cooking methods such as braising, sour and spicy.
The authentic cooking method of Xingguo vermicelli fish
The following is an authentic cooking method of Xingguo Rice Noodle Fish: - Material preparation: - Choose 1 fresh grass carp, 350 grams of dried powder, 50 grams of rice flour, 150 grams of dried potato flour, 50 grams of ginger (minced), 100 grams of chopped green onion, 150 grams of soy sauce, several pieces of green vegetable leaves, 125 grams of chili sauce, 150 grams of cooked vegetable oil, and an appropriate amount of refined salt and gourmet powder. - Production steps: - Fish processing: Remove the scales and gills of the fish, cut open the back and remove the internal organs, chop off the head, tail and dragon bones, wash the fish meat, then cut it diagonally into 2 cm thick and 6 cm long slices with a knife, put it into a bowl, add ginger powder, 0.5 grams of gourmet powder, 75 grams of soy sauce, a little salt, 50 grams of chili sauce, marinate for a few minutes, then mix with dried potato powder and set aside. - Steamer preparation: Take a small basket, put washed cabbage leaves on the bottom of the basket, sprinkle a little rice flour, steam it for a while, and then leave the fire. - Dried powder processing: Dried powder was boiled until it was 70%, then picked up and drained. After mixing well with a little salt, 25 grams of soy sauce, 50 grams of vegetable oil, 0.5 grams of gourmet powder, and 25 grams of chili sauce, it was scattered on the vegetable leaves in the steamer. Then, a little rice flour was sprinkled. The steamer was covered and steamed until it was steaming. - Steaming fish: Place the seasoned fish slices in the steamer and steam them for about 20 minutes. - To make the marinade, dilute 50 grams of chili sauce with boiling water, add 50 grams of soy sauce, 0.5 grams of gourmet powder, and 100 grams of cooked vegetable oil to make the marinade. - The final formation: pour the marinade on the fish fillets in the cage, sprinkle with chopped green onions, and then serve them with the cage. There was another method: - Material preparation: - 400g fish slices (grass carp, etc.), 400g Jiangxi rice noodles, 10g fermented chili, 24g bean paste, 4g onion ginger, 20g minced garlic, 15g light soy sauce, 8g dark soy sauce, 20g cooking wine, 5g white sugar, 3g chicken essence, 10g oil, etc. - Production steps: - Fish fillets processing: slice the fish fillets into thin slices of about 3 - 5mm, cut ginger, fermented chili, and green onions into foam for later use. Mix the fish fillets, ginger, green onions, chili, salt, starch, cooking wine, oyster sauce, bean paste, light soy sauce, chicken essence, and add appropriate amount of oil to marinate for ten minutes. - Rice flour processing: Use the time to marinate the fish to mix the rice flour well. The rice flour does not need to be blanched and washed. Other than ginger and cooking wine, the other seasonings are the same as those used to mix the fish. When mixing the flour, remember to add dark soya sauce to color. - Combined steaming: Put the mixed rice noodles into the steamer as the base (you can also add an appropriate amount of vegetables as the base according to your personal preference), arrange the fish slices in a circle, and the fish belly faces inward in a unified direction (you can add an appropriate amount of black beans). After the water boils, put them into the pot and steam for 12 minutes. After taking them out of the pot, sprinkle an appropriate amount of chopped green onions. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!
Simple cooking method of boiled fish fillets
The following is a simple method of cooking boiled fish fillets: 1. To prepare the fish slices: slice the fish, add a little salt, mix it evenly with your hands, and soak it in clear water for about 10 minutes to remove the blood, then drain the water. He added salt and chicken essence into the fish fillets, stirred them in one direction until they were sticky, added an egg white and raw flour, and continued to stir evenly. Finally, he poured in a few drops of salad oil and mixed them evenly. 2. Prepare the small ingredients: cut the onions, ginger, garlic and other small ingredients for later use. 3. Fried fish cubes (option): Add a little salad oil into the pot. When the oil is 50% hot, add the small ingredients and stir them to produce the fragrance. You can also add some pork fat if you have it. He put in the fish pieces and fried them until they were golden on both sides (this step could reduce the fishy smell). 4. Boiling: Add an appropriate amount of boiling water, boil it over high heat and remove the floating foam. There is no need for too much seasoning. You can add an appropriate amount of chicken essence and salt. First, he scooped out the fish pieces from the pot and placed them into a large basin. Then, he put the fish slices into the pot. Just put them in, don't stir them. Cook them for about 1 minute. When the fish slices slowly float to the surface of the water, they can be placed on a plate and sprinkled with chives. Or he could do this: 1. Fish fillets: Add salt, pepper, egg white, and sweet potato powder to the cut fish fillets, marinate them for 10 minutes, and add a spoonful of cooking oil. 2. Stir-frying: Heat the oil and add in onions, ginger, garlic, dried chili, a spoonful of bean paste, and hot pot base. Stir-fry until the chili oil is out. 3. Cooking: Add an appropriate amount of water, boil for 2 minutes, remove the dregs, add salt, chicken essence, and soy sauce to season, add your favorite side dishes, cook them, and put them in a bowl. He turned on a small fire and evenly added the fish slices. After cooking, he gently pushed them a few times and poured the soup and meat into the bowl. Then, he added minced garlic, chopped green onions, pepper, chili powder, and poured hot oil to stimulate the fragrance. There was another method: 1. Fish preparation: cut the grass carp into pieces, soak it in water for 5 minutes, then wash it with your hands, drain the water, add in the onion, ginger, salt, and cooking wine, and mix until the fish slices are sticky. 2. Side dish preparation: Wash and cut the cabbage, tofu skin, bean sprouts, and other side dishes. 3. Production: Leave the base oil in the pot, add pepper and pepper, stir-fry until fragrant, pour in the fish bones and stir-fry. After the color changes, pour in an appropriate amount of boiling water, cover the fish bones, boil for 5 minutes, remove the fish bones and spread them on the side dishes. Then, the fish slices can be added according to the other steps mentioned above. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!