How to make Tanglou fish delicious?

1. Blanch the fish with boiling water, remove the dirty things on the dirty surface, then cut into large pieces, marinate with wine and vinegar for half an hour, then rinse and drain.

2. Sprinkle some starch on the fish.

3. Heat the oil and fry it in a pot.

4. Fry until more or less golden brown.

5. Stir-fry garlic.

6. Add lobster sauce and the skin will burst. Turn down the heat and pour in soy sauce.

7. pour in the fish pieces.

8. Turn it gently to change the color of the fish.

9. Add appropriate amount of water, sprinkle with shredded ginger, add salt and simmer with sugar.

10. Simmer over low heat until cooked, and sprinkle some shallots to serve.

Key points: 1. Sprinkle some starch on the fish pieces, which won't stick to the pan. Fish can't be cooked for too long, and it will get old if cooked for too long. 3. Pickling with wine and vinegar can remove the fishy smell. Recommended for you: the practice of pond horn fish

1. Slaughter the giant salamander, eviscerate it, soak it in hot water at about 90℃ for a while, scrape the synovial fluid off the fish with a hard object, then rinse it with clear water and cut it into fish pieces with a thickness of about 1.5 cm. 2. Mash the washed douchi and garlic into mud, add seasonings except oil removal and mix well. 3. Pour the mixed seasoning on the fish segment and marinate for about 10 minute. 4. Pour the oil on the fish, steam it in a boiling pot for about 7 minutes, and sprinkle with chopped green onion before taking out. I hope I can help you. I ate. It is delicious. It's best to cook with some pepper.

Besides making clay pot rice, pond fish can also be made into steamed soup, also called pond fish and bearded catfish. Because this fish has two tentacles next to its mouth, just like two beards, it is also called bearded catfish.

Pond fish like to feed at night, like to move in groups, and are easily targeted by others.

Tangren fish is called loach fish in Wuyi area of Jiangmen. In Jiangmen, when you see the signboard of the restaurant saying "Wang Shanqiu Fish Rice", don't think that you are selling Chaozhou fish rice cooked by a master named Wang Shanqiu. "Wang Shan Qiu Fish Rice" is actually clay pot rice made of eel and loach fish, but many merchants find these words difficult to write, so the dishes in markets and restaurants are all "Wang Shan" and "Autumn Fish".

Making clay pot rice with Monopterus albus and pond fish is a very popular practice in Wuyishan.

The easiest way to cook clay pot rice with pond fish:

Cut the sugar anchovies into finger width and marinate them with oil, salt, soy sauce and shredded ginger. Wash the white rice, put it in a casserole, add appropriate amount of water, cook it slowly over medium heat until it boils, and then turn to low heat. After the rice is set, put in the marinated pond fish pieces, then cover the pot and stew for about one minute, and turn off the heat.

The luxury version of clay pot rice with candied anchovies and fish will be flavored with Guangdong specialties, and sausages are the most suitable. The method is similar to the simple version, except that before putting the fish pieces, add sausage slices, shredded red dates and medlar, spread these on the rice noodles, then spread the fish on them, and sprinkle chopped green onion on the fish pieces after cooking, and you're done.

The pond fish used for clay pot rice is not suitable for buying too big, and the fish under half a catty is the most suitable.

The fish in the pond tastes tender and smooth, and there are not many fishbones. There is only one vertebra in the middle, and there are no other bones. The meat is delicious. However, several people in our family don't eat this kind of pond fish, or fish without scales, because they think they are slippery and taste strange. I think it's a waste that they missed the delicious food on earth.

But they are strange. They don't eat pond fish, but they drink pond fish soup. They also say that the soup made from it is sweet and fragrant. In order to kill two birds with one stone, our family often makes that soup with black beans. Also divided into simple version and complex version.

The simple version of black bean stewed lotus pond fish soup only needs lotus pond fish with one slice of dried tangerine peel, two slices of ginger and a proper amount of black beans.

Wash the black beans first, and then soak them for half an hour. Heat a red pot, add oil and ginger slices, then add dolphin fillets and fry them on both sides with low heat.

Add Chen Pipi and black beans to the fried fish pieces, add boiling water, bring to a boil with high fire, and turn to low heat for two hours.

Complex version of pond fish and black bean soup.

This is just the process of frying black beans. Black beans don't need to be washed with water or put in oil. Just fry them in the pot for 2~3 minutes, and then wash the fried black beans several times before soaking in water, so that the black beans are easy to boil and the soup is fragrant.

If you want to make it more fragrant, you can add red dates with stones removed, so that the soup will be sweet. If you want to make the soup thicker, you can also add some boiled pork bones, so that the soup looks better and more mellow.

But the most authentic thing is steamed pond fish.

Cut the pond fish into thick slices, add salt, sugar, soy sauce, wine and shredded ginger, mix well and marinate for 30 minutes.

Boil boiling water in a large pot, then steam the fish in the pond for 5 minutes, then simmer with waste heat for 1 minute, open the lid and take it out with cooked oil.

Tanglouse fish is a very common fish, which is delicious when steamed, braised and stewed, and has high nutritional value. Tanglouse fish is tender and delicious, especially like its small muscle spines. Has the effects of nourishing blood, nourishing yin and tonifying kidney. The crabs are rich in nutritional value, rich in water and protein, and contain a variety of minerals and trace elements. Suitable for people with spleen and stomach weakness and malnutrition. Eat more at ordinary times to make them healthy.

So how do you make the pond lice fish delicious? Next, I will promote the steamed crab fish with perilla leaves in soy sauce.

Materials Eupolyphaga Seu Steleophaga, Garlic, Douchi, Ginger and Perilla Leaves.

Tang JIU Yan mei Ji xian soy sauce

4. After the water is boiled, steam the fish for 8 to 10 minutes. Then add chopped green onion and serve.

This steaming method is not fishy. My favorite friend tried it.

In our life, the pond lice fish is a kind of fish that is often eaten. It tastes delicious and is also a scaleless fish. It has few thorns and is easy to digest. Our hometown is called "catfish" There are many cooking methods for this kind of fish, such as steaming, stewing, making soup and so on. There are many ways to braise in soy sauce. Today, I want to share stew soup and make a pickle soup. Let's share the practice and process of soup lice soup with you. I hope you will like it.

This soup is also a feature of Hakka cuisine. The first thing to prepare is a few pond lice fish. Wash the pond lice fish, then chop them into small pieces and put them in a small basin for later use. Then prepare a proper amount of pickles for farmers to pickle better at home. Shred pickles, wash and drain for later use. Boil the oil in the pan, add a proper amount of oil, first slide the pan, then pour the oil, and then add a little cold oil, so that the fried fish will not stick to the pan.

Put the fish in the pot and fry it over low heat. Adding a few slices of ginger in the process of frying fish can remove the fishy smell very well. Quickly fry one side and turn the other side, and continue to fry on low heat. When the fish is fried until golden on both sides, add pickles and fry until dry. Then add a proper amount of boiling water to the pot, because only the soup stewed with boiling water will be more delicious. Bring the pot to a boil, skim off the froth and start seasoning. Add salt, chicken powder and pepper to the pot.

The next step is to transfer the fish soup to the casserole. Simmer 10 minutes in a casserole, and add a little sesame oil and coriander when taking out. In this way, a delicious pickle crab soup is made. This method makes the soup delicious, smooth and nutritious. Why don't you try it sometime?

Marinated sour plums are mashed and picked up. Shred two pieces of fresh fish such as feet and thumbs. Debris is rubbed less than salt. Dish, spread with shredded turmeric, marinate for 20 minutes, then add 4.5 drops of peanut oil, spread some soy sauce on the fish, and steam the sour plum on the fish for 15 minutes. A small amount of fish can be served in the first bowl. The second bowl can be served with a proper amount of fish juice. Rice is sweet and sour, with endless aftertaste.

Wash the pond lice fish, and then scald the mucosa on the epidermis with boiling water. Next, cut the fish into pieces and marinate with salt, chicken powder, cooking wine and a little peanut oil 10 minute. Then put it on a plate, smear ginger and douchi on the surface of the fish, and steam over high fire 10 minute! Take it out after boiling, pour it with steamed fish and soy sauce, and finally call it hot oil! You're done!

Steamed pond lice fish with black bean sauce, a very traditional Guangdong dish! Pure hands! Thank you for your support!

Tangren fish is also called Tangjiao fish, and the adult fish is usually two or three, about half a catty. Catfish is a different kind of fish. Adult fish usually weigh one or two kilograms, ranging from tens to hundreds of kilograms. How to cook the soup horn fish to taste good? We usually add shredded ginger, sugar and cooking wine to steam here, which is very delicious. In addition, cooking soup horn fish porridge is to cook soup horn fish with ginger, sugar and wine in porridge, which is also delicious. The best way for catfish is to add seasoning to make braised tofu after frying in oil. Tofu also goes through the oil pan. )

Best way to eat: stewed crab and fish with Yangjiang lobster sauce. Delicious, mellow, not greasy [laughter]

I think you can steam or make soup if you like something light! Those who like heavy taste can go to the soy sauce bureau or the iron plate! Personally like the soy sauce bureau! You can choose according to your own taste!

Crab yellow fish pot, steamed crab yellow with lobster sauce, fried crab yellow, stewed with garlic.