Hello everyone, many friends don’t quite understand how to make milkfish, but it doesn’t matter, because today I will share with you how to make fried milkfish. I believe this knowledge point can solve some of your confusions and problems. If it happens to solve your problem, please pay attention to this site. I hope it will be helpful to you!
Contents of this article
- Fuzhou Fish Skin Hot and Sour Soup
- How to make steamed fish with watermelon
- How to make steamed fish head with bean sprouts >
- How to make fish head stewed in red bean soup
- How to make casserole porridge at food stalls And recipe
- How to make fried mackerel
1. Fuzhou Fish Skin Hot and Sour Soup
300 grams of fish skin, 60 grams of cabbage, 50 grams of bamboo shoots, carrots 15 grams, 2 red peppers, 2 green onions, 10 grams of ginger, A. 1/6 teaspoon of salt, 1 teaspoon of rice wine, 1/6 teaspoon of fresh chicken powder, 1 teaspoon of fine sugar, 1 tablespoon of black vinegar, 50 ㏄ of water , B. 1 teaspoon of starch water, 1 teaspoon of sesame oil
1. Blanch the fish skin in boiling water until cooked, then remove and rinse with cold water.
2. Slice the cabbage, carrots, and bamboo shoots; mince the peppers, cut the green onions into sections, and shred the ginger, and set aside.
3. Heat the pan, add a little salad oil, sauté the green onion, shredded ginger and pepper from Step 2 over low heat, then add the fish skin from Step 1 . Stir-fry the cabbage slices, bamboo shoot slices and carrot slices in Method 2.
4. In step 3, add rice wine and stir-fry briefly, then add seasoning A and stir-fry over medium heat until the cabbage slices are slightly soft, then add in cornstarch water. Thicken the sauce and finally drizzle with sesame oil.
2. How to steam fish with watermelon
1. Watermelon, in Cut it in half and take out the pulp. Clean the fish, put it into the watermelon, and then put some ginger in it, celery and other seasonings to remove the fishy smell.
2. Then cover the watermelon and put it in the pot. Add water, making sure the water does not exceed the watermelon lid. Then put the lid on the steamer and start cooking.
3. Cook for fifteen minutes, then open the lid. Then uncover the watermelon and squeeze the pulp into watermelon juice. Pour it over the fish, cover the watermelon and continue cooking for fifteen minutes.
4. In daily life, you can use the watermelon rind to make dishes after cleaning it. The taste is absolutely amazing. You can also cut the watermelon rind into pieces and fry it.
5. After this delicacy is ready, take off the lid of the watermelon. , the food inside is really surprising. Then add some water for dipping, pick out the fish and eat it, it tastes super delicious? This delicacy is a bit imaginative
3. How to make fish head steamed bean curd
1. Take the upper half, split the fish head in half from the middle, and make a few cuts.
2. This fish has thick meat. In order to facilitate the flavor, you need to make several cuts on the fish during pickling.
4. How to make fish head stewed in red bean soup
1. Prepare ingredients: 100 grams of crucian carp, 40 grams of red beans, 8 slices of ginger, 8 cups of water, 1 teaspoon of salt
2. Step 1: Scrape off the scales of the crucian carp Remove the entrails and clean them.
3. Step 2: Wash the red beans, soak them in water for about 1 hour, remove and drain.
4. Step 4: Pour water into the pot and bring to a boil. Add crucian carp, red beans and ginger slices and bring to a boil over high heat.
5. Step 5: Reduce to low heat and simmer for about 2 hours, then add salt.
5. Recipes and recipes for casserole porridge at food stalls
1 .Place Jingya fish with 3 grams of Sichuan salt, pickle with 15 grams of Shaoxing wine, put the chicken neck bones on the bottom of the casserole, then put the fish on the chicken bones, and cut the green onions into horse ear shapes; 2. Cut the chicken, pork tongue, heart, tripe, and tofu into 1.5 cm Thick, 4 cm long strips, cut the ham into thin slices, add ginger, garlic, onions, dried shrimps, mushrooms, pepper, Sichuan salt, and Shaoxing wine into a casserole with fish, then add milk soup and set on high heat After it boils, skim off the foam and put it on low heat for 1 hour; 3. Cut the fish fillets into thin slices, drain the water, and put it into a casserole (the pot is filled with cooked porridge). After 2-3 minutes, Place the casserole on a plate, pour in chicken oil, add MSG, and the Teochew casserole porridge is ready. Chaoshan casserole porridge cooking skills:
6. How to make fried fish
1. 1/9 Dry both sides of the milkfish and sprinkle a little marinade on it! Spread the marinade evenly with your hands so that every piece of fish can be evenly coated with the marinade, then let it sit for 10 minutes.
2. 2/9 Heat the frying pan! Dip a paper towel into oil and wipe it around the pot surface (it is recommended to rub a little oil on non-stick pots) to avoid failure to stick to the pot.
3. 3/9 Put the milkfish into the pot and fry the fish skin first! Cover and fry over low heat for 1 minute. (Add a lid to block oil fumes)
4. After lifting the lid on 4/9, you can see that the other side is partially cooked and cooked. Fry on the other side, and the time is the same one minute!
5.5/9 After opening the lid of the fish belly noodles for 1 minute, you will find that the fish oil on the fish belly has been completely released! The entire pot is filled with fish oil.
6, 6/9 Don’t worry about fish oil! We flip the fish again so that the fish is skin side down.
7. 7/9 Take out a napkin to wipe off the grease in the pot, and let the whole piece of fish slide on the bottom of the pot! Wipe off the grease while sliding.
8.8/9 Wipe off the fish oil in the pot and serve.
9, 9/9 because it’s fresh! Simply sprinkle it with salt and enjoy the delicious taste of the fish belly.
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