A list of the contents of this article:

How to eat firewood fish soup after operation

First of all, go to the vegetable market to buy a firewood fish, the body must be smooth, fresh. When killing fish, you should pay attention to clean it, you can put some salt or cooking wine in it. Then cut the firewood fish into pieces and put them on a plate and set aside. Put half a bowl of water in the pot and put in the sliced ginger. After the water in the pot is boiled, put the fish in. Boil for an hour to turn white to drink, the nutritional value of clear cooking is very high.

Water: 1 liter, Kunbu: 10 grams, firewood fillet: 10 grams, the ratio of food to water is 1: 100. Kunbu can be soaked in water for more than 30 minutes in advance to release the sweetness easily. Put 10 grams of Kunbu into 1 liter of water, boil the water over medium heat, and clip it out. Turn off the fire, pour 10 grams of firewood fillet into hot water, adjust the firepower to medium heat, turn low fire when boiling again, and pick up the firewood fillet.

First wash the firewood fish, then soak them in clean water for a few minutes, soak the blood in the fish meat, pick out the fish head and bones, and prepare to fry next. First marinate the fish with ginger, salt, spring onions and egg white; heat the lard in a frying pan, then stir-fry with sliced ginger and salt, fry the fish head and bones in the pan after smelling the aroma.

The way to eat firewood and fish

Stew: put the pickled firewood fish into the pot, add the right amount of water or stock, and add some slices of ginger and onions to enhance the flavor. Simmer over low heat for about 20-30 minutes until the fish are crisp. Seasoning: according to personal preferences, you can add some seasonings, such as soy sauce, cooking wine, sugar and pepper, to increase the flavor of firewood fish. Pan-fry the right amount: after the stew is finished, remove the firewood fish from the soup and drain.

Clean up the firewood and chop into small pieces, add wine, spring onions and ginger, grasp with your hands and set aside. Cut the tofu into long strips one centimeter thick, heat the oil in the pan and put it in. Pan-fry over low heat until golden on both sides and set aside. Pick out the raw ginger and onion slices from the fish, add two tablespoons of cornflour and grasp them well with your hands to ensure that each piece of fish is covered with a thin layer of cornflour.

Put in clear water to submerge the firewood fish pieces, bring to the boil over high heat, turn to low heat and boil the firewood soup until milky white, then pour into the tofu, then add salt, stir, and cook for another two minutes. Add seasoning fresh and pepper, spring onions can be put out of the pot. Chaiyu soup is ready. Have you learned the practice of Chaiyu soup? Chaiyu soup is simple and easy to learn. It has the effect of invigorating spleen and stomach and benefiting yin and blood. Make some for yourself quickly.

200 grams of wood fish, 200 grams of chicken, 50 grams of red pepper, 150 grams of garlic, 3 grams of ginger, 10 grams of bean drum, the right amount of soy sauce, the right amount of aged vinegar, the right amount of salt, the right amount of oil. Wash garlic, red pepper and ginger, separate garlic branches and leaves into small pieces, pile red peppers into small pieces, cut ginger into slices, and set aside. Wash the firewood fish and soak them in water for one to two minutes.

Materials: dried firewood fish, ribs, peanuts, rice, red jujube, Chinese wolfberry, ginger, cooking wine, oil, salt, light soy sauce, pepper. First of all, prepare all the ingredients, wash the peanuts, soak them in clean water, and cut the dried firewood fish into fish sticks. Wash the ribs in clean water, boil them in cold water, take them out and set aside.

How to cook wooden fish to taste good?

1. To make the wood fish delicious, you can follow the following steps: choose fresh wood fish: choose wood fish with bright color and solid meat. Clean the fish: rinse the wooden fish with clean water to remove dirt and sediment from the surface. Pickled wooden fish: spread salt and a little cooking wine evenly on the surface of the wooden fish and marinate for 10-15 minutes. In this way, it can be fishy and fresh.

2. Practice: remove the head, skin and internal organs of the flatfish, wash and chop into 5cm cubes, mix well with a small amount of salt and soy sauce, marinate for 10 minutes, then take out and put in a large bowl, bag flour. Stir the eggs in a bowl. Stir-fry well, pour in peanut oil, heat to medium well, dip the fish pieces in the egg liquid and deep-fry them one by one in yellow.

3. The common way of eating is first of all the more common way of eating. Put the dried wood fish in a pan and fry until golden on both sides. This method is simple and practical, and can perfectly show the flavor and taste of dried wood fish. And this way of eating requires almost no cooking seasoning, because the dried wood fish itself has a very good taste. If necessary, you can add a little garlic, shredded ginger and other seasonings when frying dried wooden fish, which will make it more delicious and fragrant.

4. Wooden fish make fish ball soup and Chaixiang tofu are delicious. Wash and soften shiitake mushrooms and cut into shredded carrots, shredded mushrooms, shredded bamboo shoots, shredded black fungus and shredded carrots in boiling water. Remove and bring to a boil in stock over medium heat. Add salt, granulated sugar, fish balls, firewood fillets (wood fish slices) and garlic cake over medium heat until they boil.

How to cook the fillet of firewood is delicious

Prepare the materials. Chaiyu, shallot, ketchup, light soy sauce, oyster sauce, sugar, starch, cooking wine, white vinegar, pepper, starch. After washing the firewood fish, remove the head and tail, take out the fish, and then oblique the blade into thin slices. Add a little salt to the plate, add 1 teaspoon pepper, add 1 grab starch, then grasp well with your hands and set aside.

The practice of sliced firewood fish and wax gourd soup: wax gourd with skin cut into large pieces. Wash the fillets of firewood and soak them soft. Chop the ribs into small pieces and flatten the ginger. Add the right amount of water to the soup pot, add ginger and wax gourd to stew. Put oil in the pan, heat up, add the ribs and stir-fry, put in the soup pot and cook with the ribs for an hour. Add the fillet, cover and cook for 20 minutes. Season with salt.

Go to the vegetable market to buy a rich fish and tell the boss that you want to make fish fillet, and your cousin will separate the fish bones and meat from you. Go home and slice the fish and set aside. Mix the fish fillets with cornflour, sugar, chicken essence and salt. Fry the fish bones in a frying pan and fry them halfway through the pan with a little salt and then fry until golden. Add a little cooking wine to more than half of the pot of hot water and boil the soup over high heat.