How to cook the fish?

Ingredients: 2 kg of fish, (three servings) 3 ounces of dried red pepper (to be cut open), half a bowl of pepper, 10 garlic cloves, one piece of ginger, five chopped green onions, a little salt, half an egg white, a little starch, 3 ounces of sunflower oil, 2 ounces of Chili oil, a pinch of white sesame seeds, one cucumber and one bean sprout.

Steps:

1. Wash the fish and pay attention to the black part of the belly. Pick out the fish along the bones, and cut the fillets obliquely into half-centimeter-thick fillets with a knife, so there are not so many thorns. (Tip: When buying fish, you can ask the master to help you pick the fish head and fishbone. As for the fish fillets, go home and slice them slowly, because the master doesn't have much time to slice them for you.

2. Put the fish fillets into a dish, add egg white, salt and starch, grab them evenly by hand, cut garlic into mashed garlic for later use, remove seeds from dried peppers and cut them into sections, and cut sauerkraut and Jiang Ye into sections for later use.

3. Heat the oil in the pot, add ginger, garlic, red pepper and pepper, stir fry the fish bones, and then put them in cold water. After rolling, pour the cut cucumber and soybean sprouts into the pot.

4。 Add fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. You don't need to wait for the water to boil after you put in the fish fillets, just a little bubbling, so the fish fillets will be smooth and tender! )

This is the most important thing! Look at the smell of fish. Heat the pan, pour in the oil and Chili oil, and heat it to 80%. Put down the red pepper and pepper and stir-fry until fragrant (be careful not to stir-fry for too long, only slightly change color). Pour it directly on the fish noodles, only listen to the "squeaking" sound, sprinkle with chopped green onion, and the fragrance will come to your face, diffuse throughout the kitchen and float to the table, and you can eat it.

A pot of cooked live fish, with Chili peppers and some white sesame seeds floating on the bright red oil surface, fished out white fish, cucumber or translucent bean sprouts with a spoon. -I can't help but move my index finger!

You can eat fish in chunks!

The practice of pickled fish

Grass carp, no matter how big it is, of course, don't get fired. It's too small. I usually like those weighing more than three catties.

Remove the bone. Then slice along the texture of the fish, about half a centimeter thick. If you are not left-handed, it seems that the fish skin is facing down from the tail to the head. Divide the fish head in half.

Marinate the meat slices with a little salt and monosodium glutamate for ten minutes, add a few drops of white wine to remove the fishy smell, add some starch and an egg white, and mix well.

A packet of pickled cabbage, cut into appropriate sizes. Put lard in the pot, just a little more oil. After the oil is hot, add a lot of pepper and dried pepper and stir-fry until fragrant (this is spicy, so you can omit it if you don't like it). Add chopped sauerkraut and fry in lard for a while. Fried sauerkraut is delicious. You can also use peanut oil, lard is better. Then boil the water.

Put the fish head and bones first, and wait for the soup to cook for two or three minutes before putting the fish. Don't add salt at this time, because sauerkraut is very salty. It takes more than a minute for the fire to boil. Never cook for too long, or the fish will go bad and turn into pickled fish porridge.

There is another way to eat pickled fish, pickled fish hot pot, which is basically the same. Eating at home is a bit troublesome, so I won't say it.

Sweet-and-sour fish

Sweet and sour fish have low requirements for fish varieties, and the "four big fish" can play. The way to do this is to scale the whole fish, and put the fish obliquely for a few times, but don't cut it off. Mix salt and vinegar together, spread evenly on fish and between slices, and marinate for fifteen minutes.

Then prepare two pots, a big pot and a small pot. Cook fish in a large pot, season in a small pot, prepare a plate of vermicelli, prepare sliced onions, ginger and garlic, salt, sugar, soy sauce and monosodium glutamate. It is best to have gloves, aprons and sleeves, because if you don't always grasp the dry humidity of fish, you will splash blisters all over your hands.

Put one third of the oil into the pot. The amount of oil depends on whether it can cover the middle depression of the fish. It doesn't matter if you have more, but don't lose it. It takes a lot of oil to make sweet and sour fish. Turn on a big fire to heat the oil.

During this period of heating the oil, put the salted fish in a plate with starch, turn it over on both sides, and cover the fish with a thin layer of starch, so that the fish powder will not fall off when it is lifted.

When the oil is hot, it is necessary to start a very important step-frying fish.

Don't fry the sweet and sour fish directly in the pot. The fish is not fried, but oiled.

Hold the fish tail with your hand, aim at the center of the pot, and don't let the head touch the oil. Pour the boiling oil from the fish tail with a cooking spoon. After pouring for two or three times, all the sliced fish will be in the open mouth state, and the fish body will be pale yellow. Then, carry the fish tail and fry the fish head in oil twice until it is golden yellow. Then, turn on a small fire, fry the whole fish in the pot, turn it over and fry it again, so that the fish body and head will be golden.

Pour the oil into a small pot, increase the heat of the fire, turn the heat down, put a few spoonfuls of sugar (you can put more) into the oil, and keep stirring until the sugar is gelatinous in the oil. Turn on the fire, when the sugar just appears white foam in the oil, pour in soy sauce, stir, then pour in water, and start to thicken a small amount of sugar, while stirring, make sure to hook it little by little.

After the onions, ginger, garlic and monosodium glutamate were released, the fish in that cauldron was fried. At this time, it is necessary to master the coordination, and then put the fish in the middle of the plate, not horizontally, but vertically, so that the fillets on both sides can hold the fish up and look very beautiful, just like living. Then, pour the soup in the small pot directly on the fish and serve it out.

The fish skin made by this method is really crisp and the fish is tender. Don't wrap the fish in any flour. The fish made in this way is crispy, not crispy.