How to cook special fish (A complete collection of how to cook special fish)

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List of contents for this article:

• 1、How to practice fish with special flavors
• 2、Yiyang fish ranked first
• 3、Practice of specialty fish
• 4、How to make a big fish weighing more than ten kilograms delicious?
• 5、Chaoshan Practice of Ma Fish
• 6、How to make special crispy fish

How to practice fish with special flavors

Marinate the fish pieces with a little salt, cooking wine, and ginger slices for about 15 - 20 minutes to make them taste well. Cut green peppers and red peppers into rings; chop onions, garlic, and ginger; cut perilla into sections; wash pepper and mountain pepper for later use. Fry the fish head and fish tail and put a little lard in the soup pan. After heating the oil, add ginger slices and saute until fragrant. Then put the fish head and fish tail into the pan and fry until done.

Fish sauce, dried pepper, pepper, edible oil. Practice: Wash the sturgeon after slaughtering, operate on both sides, and stuff shredded green onions and shredded ginger into the fish body and edge.

After the fish is cleaned, cut into sections and marinate with salt, black pepper, and lemon juice for 15 minutes. Pat the surface with a thin layer of flour or starch.

Special flavors of fish: Marinate the fish with a little salt, cooking wine, and add some ginger. Put a little oil in the pan (lard is best), fry the ginger oil, and fry the fish head and tail in the pan until done. Boil boiling water for later use. After frying the fish heads and tails, add the boiled water and add a little salt. Cook over high heat for 5-8 minutes until turned milky white. Pour into a bowl and set aside. Prepare the accessories.

Suitable for fish: Suitable for fish with thick meat, such as grass carp, fat fish, etc. Practice: Cut the fish into slices, marinate and fry until golden brown, and then add soy sauce, sugar, cooking wine and other seasonings to braise the fish to taste and keep it tender. Pickled fish: Suitable for fish: It is also suitable for fish with thick fish flesh. Practice: Slice the fish meat, cook it with sauerkraut, add pepper, pepper and other seasonings to make it sour and delicious, and the fish meat is smooth and tender.

Yiyang fish ranked first

Yiyang spicy fish chop characteristics: It is famous for being fresh and spicy, crispy on the outside and tender on the inside. It uses the middle section of grass carp or silver carp, and the fish is thick and less prickly. Practice: Cut the fish into slices, marinate it with salt, cooking wine, and ginger slices, wrap it with starch and fry it until golden brown. Saute peppers (local dried peppers or chopped peppers), minced garlic, and pepper until fragrant, add fish steaks and stir fry, sprinkle with soy sauce, vinegar and a small amount of sugar to freshen up. Palate: Crispy outer layer, tender fish inside, rich spicy spicy flavor. It is the signature dish of local night markets and food stalls.

Zijiang fish is a specialty of Yiyang, Hunan. The following is a detailed introduction of Zijiang fish: Basic introduction: Zijiang fish is also known as "tribute fish" and also known as "plum fish". It is small, about 5 centimeters long, has a big head, and is dressed in yellow patterns. It can be eaten fresh and tastes delicious; after drying it into light dried fish, it tastes better when cooked with eggs. Nutritional value: Fish is one of the best meats, with only 3% fat.

Zijiang fish is a well-known specialty of Yiyang. The tribute fish of the former Qing Dynasty is delicious. The fish are small in shape, large in head, and dressed in yellow patterns. They are small fish that grew up eating wild food in the Zijiang River. Local people like to dry Zijiang fish and eat it after eating it. The taste is unique; Xu Luoshan, a native of Yi, once wrote a poem titled "Zijiang Fish":"The vitality rises with the new, the yellow plum rain and the sunny, and the carp in the river perch and the river, although it is small, it is famous.

The most famous specialty fish in Wutan is mainly Wutan fish. It is a specialty clear water fish in Wutan Town, Taojiang County, Yiyang City, Hunan Province. It is also a local specialty and has been selected as a county-level intangible cultural heritage in Taojiang County. Wutan fish grows slowly due to the local clear water of the river. The meat is tender, firm, sweet and mellow. The taste of the dishes is slightly spicy. The soup is milky and delicious, fresh, fragrant, mellow and has a long aftertaste.

Practice of specialty fish

1. Characteristics: Pomfret has a small head and a slightly diamond-shaped body. It is flat and has few thorns. It is very suitable for steaming. Common practices: Steaming pomfret is the most common practice, which can keep the fish delicious. Steamed bass: Characteristics: Steamed bass is a famous dish in Guangdong. It has a salty and fragrant taste and the meat is smooth. Taste: The soup has the fragrance of rice wine and soy sauce, and it tastes excellent.

2. A common practice for specialty marine fish is to steam marine fish. The specific steps are as follows: Prepare to clean the marine fish in the early stage: First, remove the scales, viscera, and gills of the marine fish, and clean them. Make sure there are no impurities and blood stains on the surface of the fish body and inside the fish belly. Marinate for flavor: Spread a little salt and pepper evenly on the surface of the fish to increase the umami and taste of the fish. At the same time, put the chopped ginger slices and spring onions into the fish belly to remove the fishy smell and add flavor.

3. A common practice for specialty marine fish is to steam marine fish. The specific steps are as follows: Prepare materials: Wash the marine fish to ensure that the internal organs and scales are removed. Spread a little salt and pepper evenly on the outside of the fish to add flavor. Put some ginger slices and spring onions in the fish belly to remove the fishy smell and enhance the aroma. Steaming sea fish: Boil water in a pan, with enough water to ensure sufficient steam. Place the plate with the sea fish in a steamer and steam over high heat for about five minutes.

4. Prepare a fresh fish and wash it thoroughly. Next, evenly apply a little salt and pepper to both sides of the fish to add flavor. In addition, put a few slices of ginger and a few onions into the fish belly to remove the fishy smell and enhance the aroma. At this point, the pretreatment of the fish is completed. Add enough water to the pan. After the water boils, carefully place the plate with the fish into the steamer. Be careful to place the plate firmly on the steaming rack to prevent it from slipping.

5. When cooking delicious sea fish, you first need to wash the sea fish, and then evenly apply a little salt and pepper on both sides of the fish to add flavor. Then, add ginger and spring onions into the fish maw to add to the aroma of the fish and make the fish more tender. Next, after boiling water in the pot, put the plate with the fish into a steamer and steam over high heat. After about five minutes, turn off the heat and simmer for a while to make the fish more ripe.

6. Characteristics: Pomfret has a small head and a slightly diamond-shaped body. Its flat body and fewer thorns make it very suitable for steaming. Steamed pomfret tastes delicious and is common. Characteristics of steamed perch: Steamed perch is a famous dish in Guangdong. It is salty and fragrant and simple to make. The meat of the perch is smooth and smooth, and the soup has the fragrance of rice wine and soy sauce. It is delicious in the world.

How to make a big fish weighing more than ten kilograms delicious?

In order to make delicious dishes for large fish weighing more than ten kilograms, the following cooking methods can be adopted: fish head soup or fish head stewed tofu: Suitable for fish: fish with larger heads such as fat head fish (silver carp). Practice: Split the fish head, clean it, stew it with tofu or other favorite ingredients, add appropriate amount of seasonings such as ginger, onions, cooking wine, etc., and stew until the soup is milky white, and the fish head is tender and tender. Braised fish body: suitable for fish: suitable for fish with thick fish body meat, such as grass carp, fat head fish, etc.

Cut a big fish weighing more than ten kilograms into pieces, clean and place it in a bowl. Cut ginger, garlic, onions, and millet peppers for later use. Start to pickle the fish, add appropriate amount of n salt, cooking wine, light soy sauce, a little soy sauce, peanut oil, chopped onions, ginger, garlic and peppers, and put them in a bowl and mix well to marinate.

Generally speaking, the time to stew big fish should be at least one hour, and can even reach about two hours. Long-term stewing can allow the fish to fully absorb the taste of the soup and make it more delicious. In short, to stew a delicious fish of more than ten kilograms, you need to choose fresh fish, match appropriate seasonings, master the heat and give enough cooking time. Through careful cooking, you can enjoy the big fish stew with tender meat and rich soup.

Chaoshan Practice of Ma Fish

1. Characteristics of boiled pickled vegetables (boiled mackerel with pickled cabbage): the pickled vegetables are sour and fragrant, the fish is fresh and sweet, and the soup water is appetizing. Ingredients: Mayu section Chaoshan pickles (sliced into thin slices) Tomatoes (add sourness) shredded ginger, celery section pepper powder, salt Steps: Blanch pickles: Soak pickles in clear water for 10 minutes to remove some of the salty taste, drain, and stir-fry in a wok until slightly dry. Boiling the soup base: Add water to the pan and bring it to a boil. Add pickles, tomato slices, and shredded ginger and cook for 5 minutes to taste.

2. Clean the fish and remove the internal organs inside. Spread a layer of salt evenly on the surface of the fish and chill for 2 hours. Wash the salt on the surface of the fish, then use kitchen paper to drain the water and place the spring onions and ginger slices on the surface of the fish. Put a spoonful of lard on the surface of the fish. Pour soy sauce on the surface of the fish. Preheat the steaming oven to 100 degrees for 5 minutes, switch to steaming fish mode to 100 degrees for 8 minutes, and then take it out and eat.

3. The authentic method of Cantonese sesame fish is as follows: Ingredients required: net black fish meat, appropriate amount of cooked sesame seeds, appropriate amount of cucumber, appropriate amount of red cherries, appropriate amount of corn bamboo shoots, appropriate amount of red pepper, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of pepper, appropriate amount of sesame oil, appropriate amount of egg yolk, appropriate amount of strange sauce, appropriate amount of soy sauce, appropriate amount of production steps: cutting fish strips and marinating: Cut the green fish meat into 2 cm long strips and place them in a pot.

4. Kill the fish to remove the scales and internal organs, wash the fish, wash away the black membrane in the fish's abdomen, chop off the fins, and cut off the fish head. Use a knife to cut along one side of the fin on the back, and then slowly cut off the fish with one knife across. Slice the fish obliquely into fillets, chop the fish steaks into pieces, and cut the head in half. Separate the fish bones, fish heads, fish tails and fish meat. Grip the fish slices, fish bones, and fish heads with cooking wine, starch, egg white and appropriate amount of salt, and marinate for 15 minutes.

5. Tips for making delicious fish in Guangdong: Select fresh black carp meat, paired with rich ingredients such as cooked sesame seeds, cucumbers, red cherries, etc., to bring you a double feast of sight and taste. First, carefully cut the green fish meat into 2 cm long strips, place them in a basin, sprinkle with a handful of salt, monosodium glutamate, and pepper, add cornflour and egg yolk, sprinkle with soy sauce, gently mix well, marinate and size to make the fish more tender.

How to make special crispy fish

Draw 5 - 7 strokes obliquely on the surface of the fish to the depth of the fish bones for easy taste.

The main ingredient is 10 kilograms of fresh carp, and you can choose silver carp, grass carp or crucian carp. The auxiliary materials include spring onion, ginger pieces, garlic, prickly ash, aniseed, 50 grams of soy sauce, 50 grams of cooking wine, 5 grams of nine-layer tower, 30 grams of white sugar, 10 grains of fragrant sand, a grass fruit, a little Chinese carp, and a bag of core ingredients of nutmeg. When making, first lay bamboo strips on the bottom of the casserole, then add the auxiliary materials, then put the fish on the ingredients, place the casserole on the fire, and use high fire to "smell the ingredients."

Today, the author presents the authentic recipe for crispy fish to communicate and share with food lovers. Ingredients: 10kg of fresh carp (silver carp, grass carp, crucian carp, etc.) Accessories: green onion, ginger pieces, garlic, pepper, aniseed, 50g of soy sauce, 50g of cooking wine, 50g of nine-storey tower, 30g of white sugar, 10 fragrant sand grains, a grass fruit, a little Chinese carp, 1 bag of core ingredients for meat: Handan Cizhou Kiln Casserole Production: Spread a number of bamboo strips on the bottom of the pot.

Several small crucian carp, clean them up and drain off the water, draw a few knives on both sides, slice the ginger and garlic separately, and cut the onions into sections. Pour oil into the frying pan, more oil. When the oil temperature is 70% hot, gently add the crucian fish along the edge of the pot. First, take protective measures and be careful of scalding. After frying for a while, gently shake the pan to avoid sticking.

Add drained fish pieces, fry until golden brown, float, remove and set aside. Dip the oil from the fried fish pieces and soak them in the secret brine while hot until fully flavored. See the information for detailed brine production methods. Paddle and pack the crispy fish soaked and seasoned according to customer needs and ready for sale. For more production details and more information, please [click here] to obtain it. I look forward to your communication and shared growth.