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How do you make fish slices?

Soak the dried fish fillets in warm water for 2 hours, remove and wash, cut into pieces, and set aside. 2, sliced ginger, dried chili, chopped garlic, set aside. 3, pan, hot pot, cold oil, medium heat, add fish fillet, fry for about 3 minutes, fish golden brown, add white vinegar, cooking wine, ginger slices, garlic, chilli section, change to high heat and saute. 4, after stir-frying with ingredients, pour in boiling water, oil consumption, chicken essence and salt. After the water boils, turn to low heat and simmer for 15 minutes.

Step: put fish slices into a bowl, marinate red pepper slices with salt, cooking wine, cornflour and lemon slices for one hour, ginger slices, and soaked black fungus oil at 7 minutes heat, first add ginger slices and saute fragrance. After that, pour in the fish fillet and stir-fry, holding the handle and turning the pot.

Wash grass carp, cut into thick slices, marinate with salt, cooking wine, fresh soy sauce and pepper for 20 minutes. Beat the eggs well and stir in some starch. Dip the fish in the egg. Heat the oil in the pan, put the fish pieces down and fry them until golden on both sides and remove. Leave the oil in the pan, stir-fry the minced garlic, stir-fry the ketchup and add some water, salt, sugar and vinegar. Put down the fish and cook for about 3 minutes. Wait for the juice to thicken.

Herring 1 accessory salt 3G chicken powder 3G sugar 5g soy sauce 10g sesame oil 10g red oil 60g onion ginger garlic juice 30g dry starch 200ml 50g white sesame powder 30g green onion 1 green onion 4 ginger slices 6 star anise 4 vanilla 5 herb fruit 1 cinnamon 1 Chinese prickly ash 1 pinch green onion. Cut green onions, sliced ginger, shredded onions, chopped onions, ginger and garlic and soaked in clean water.

Dry slices of sea fish, soak in warm salt water for 30 minutes, wash off the dust. 2, green onions, chili peppers, ginger, set aside. 3. Heat the pot, boil the water, put the dried fish in the hot water, blanch the dried fish in hot water, continue to distribute the dried fish, clean up the floating foam, and remove the dried fish. 4, heat the pan, heat the oil, put in the dried fish, fry over medium heat, and fry the excess water.

How to make a catfish weighing ten jin?

1. Wash the catfish after slaughtering. Boil water, first cut tofu into pieces, remove and put catfish in cold water and blanch tofu in boiling water. Remove and wash the white mucous membrane above. Sliced ginger, cut chili, star anise, chopped green onion. Drain the tofu and set aside. Put oil in the pan, stir-fry spring onions, ginger, garlic, star anise pepper and five-spice powder over low heat. Put the catfish in the shaking pan and do not turn it with a spatula.

2. Scald the catfish in open water and immediately remove them from the cold water. Wash the mucous membrane of the fish and cut the head with a flower knife. Add a spoonful of wine, salt, pepper, spring onions and ginger, marinate for 10 minutes and then steam the fish for 10 minutes.

3. Catfish with a weight of about 500 million 750 grams is better, and it is not suitable to choose gray or black catfish, because the flesh of these two kinds of catfish is rough and earthy. The catfish viscera is removed from the mouth in order to keep the fish in a beautiful shape, and when chopping the fish into segments, try to keep the size uniform. When cutting garlic rice, it is best to cut it with a knife instead of chopping it randomly to ensure that the garlic rice has a strong flavor.

4. Pour the steamed water out of the steamed fish because the steamed blood will smell fishy, and the taste of the fish will not be fishy if you pour it out. If there is no steamed fish soy sauce, it is also good to use lighter soy sauce instead. Spicy catfish material: 1 catfish (weighing about 1500 grams, choose the authentic catfish beard of Zizhong Qiuxi River).

How to deal with catfish to be clean?

Catfish has a layer of sticky glue on its body surface, which often smells fishy, so it's best to remove it before cooking. Before slaughtering live fish, you can put the catfish in strong salt water (a small amount), or just sprinkle salt on the body surface without water, let it struggle, and then slaughter half an hour later, so that a lot of glue can be removed.

Clean the internal organs: put the internal organs into a bowl, add a small amount of salt, rub with your hands, and then rinse with clean water. This process can remove blood and impurities from the internal organs and make them cleaner. Head and tail: cut off the head from the neck of the catfish with a kitchen knife, and then cut off the tail from the tail. This removes the fishy smell of catfish and makes it taste better.

Remove the gills: cut off the gills of the catfish with scissors and rinse them with clean water. Black film removal: in the abdominal cavity of catfish, there is a black membrane that needs to be gently scraped off with a knife. This black film will affect the taste and beauty of the fish. Cleaning: put the processed catfish into clean water and rinse repeatedly several times to ensure that the impurities and blood on the fish are washed clean. Split: as needed, the catfish can be cut into segments, slices, or whole pieces for cooking.

Put the catfish in hot water at 80-90 degrees, let the mucus solidify, and then wash the mucus away. Rinse the fish's mucus with salt until all the mucus on the fish is removed, then rinse off with clean water. Wipe the mucus off the catfish with baking soda, flour or starch, then rinse with clean water. The overall effect is also very good.

Finally, wash: put the chopped fat-headed fish into clear water and shake gently to remove any impurities that may be attached. Then, remove the fish and dry it with a cleaning cloth or sponge. At this point, the fat-headed fish has been cleaned up and ready to cook. In the process of treatment, we must pay attention to hygiene and avoid cross-contamination. At the same time, as fat-headed fish may contain parasites, make sure they are fully cooked when cooking to ensure food safety.

Wash with cooking wine or liquor with water, can effectively remove fishy, can also remove the mud that is not clean. Catfish has a layer of sticky glue on its body surface, which often smells fishy, so it's best to remove it before cooking. Before slaughtering live fish, you can put the catfish in strong salt water (a small amount), or just sprinkle salt on the body surface without water, let it struggle, and then slaughter half an hour later, so that a lot of glue can be removed.

Water dipping method of fillet fish in Wujiang River

Boil the fish fillet for 2 minutes, turn off the heat, all pour into the pot to wash clean, pour 1 jin of oil (estimated) until the oil is 60% hot, put the pepper in figure 1, dried pepper (2). 3 jin of fish, 12 taels of dried chili peppers and half taels of pepper) stir-fry in oil until the fragrance overflows. when it is about to change color, pour it into a pot containing fish meat.

To dip Wujiang fillet in water, first prepare the ingredients, including chopped onions, ginger, garlic, soybean sprouts and parsley. If green garlic can be found, it is even more ideal. Fillet of fish is a key step in the production process. Choose 2-3 jin grass carp or silver carp, remove scales and viscera, cut fish bones, slice fish meat, and add appropriate amount of starch, cooking wine and a little salt to marinate to increase the tenderness of fish meat.

Boil the fish fillet for 2 minutes, turn off the heat and pour into the bowl. Wash the pan, pour 1 jin of oil (estimated) until the oil is 60% hot, pepper, dried pepper (fish, dried pepper 1-2, pepper half-tael) into the oil and stir-fry until the flavor overflows. when it is about to change color, pour the pan into a pot containing fish meat, finally add coriander, drop in wood ginger oil.

Heat the oil in the pan, stir-fry the green onions, garlic, pepper and ginger in hot oil, then stir-fry the soup with diced tomato and add a little water. Put the fish fillet with bones to boil the fragrance. (PS: if you like potatoes, you can add potato chips at the same time.

Wild river fish is the best, * fish, yellow spicy Ding, Wujiang fish and so on are all good choices. Wash the fish and cut them into pieces. Marinate the fish with salt, shredded ginger and cooking wine for a while to taste. After the oil in the pot is hot, add sliced ginger, minced garlic and chili until fragrant, then add sour soup and bring to a boil over high heat. After the soup is boiled, put in the marinated fish and cook slowly over medium heat.

This is like a football player or a basketball player who has the same skill as an athlete, but it is totally incomparable that Fish in Sour Soup can do it with all kinds of fish. Wujiang fillet fish must use Wujiang catfish to make Fish in Sour Soup is Kaili's characteristic, but fillet fish are not specifically divided into any place, that is, Guizhou's characteristics.

How to deal with catfish in order to clean up?

Clean the internal organs: put the internal organs into a bowl, add a small amount of salt, rub with your hands, and then rinse with clean water. This process can remove blood and impurities from the internal organs and make them cleaner. Head and tail: cut off the head from the neck of the catfish with a kitchen knife, and then cut off the tail from the tail. This removes the fishy smell of catfish and makes it taste better.

Remove the gills: cut off the gills of the catfish with scissors and rinse them with clean water. Black film removal: in the abdominal cavity of catfish, there is a black membrane that needs to be gently scraped off with a knife. This black film will affect the taste and beauty of the fish. Cleaning: put the processed catfish into clean water and rinse repeatedly several times to ensure that the impurities and blood on the fish are washed clean. Split: as needed, the catfish can be cut into segments, slices, or whole pieces for cooking.

First of all, wash the catfish thoroughly after slaughtering, and then put it into a basin to prepare for further treatment. Next, boil a pot of boiling water and pour it evenly on the catfish. After the mucus on the catfish changes color completely, add cold water and wash off the mucus on the catfish alternately with hot and cold water. Then, under the neck of the catfish, the joint of the two gills, gently break it with your hand.