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How do you cook the side fish?

Side fish can make braised side fish, steamed side fish, double pepper fried side fish and so on. Take braised side fish as an example, it is divided into four steps, the following is the detailed operation of braised side fish: operation / step 1 deal with chopped ginger, sliced garlic, minced millet pepper, pickled pepper and green garlic leaves. Rinse the pickled fish, put on a flower knife, marinate with salt and vinegar for 10 minutes, then drain and set aside.

First scrape the fish scales, wash the fish, cut the right amount of shredded ginger and set aside. Put the right amount of oil and salt on the fish and sprinkle it with shredded ginger. Boil water in the pot, put the fish in the pot, cover the pot and steam for about 6 minutes, then sprinkle with chopped onions. Steam for about two or three minutes more and try to poke it in with chopsticks. If you can, it will be done.

You can make steamed mackerel with a net weight of about 750 grams, 15 grams of cooked ham, 5 grams of raw bamboo shoots, 25 grams of dried mushrooms, 10 grams of diced suet oil, 4 grams of sliced ginger, 3 grams of ginger rice, 5 grams of green onions, 5 grams of balsamic vinegar, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of Shaoxing wine, 2 grams of chopped onions and 250 grams of clear soup.

Pickling: marinate fish with onions, ginger, garlic, cooking wine, light soy sauce and other seasonings for about 15-20 minutes to taste. Frying: refuel in a hot pot, put the pickled side fish in the pan, fry slowly over low heat until golden on both sides and the skin is crisp. Roasting: add an appropriate amount of water, add seasonings such as soy sauce, light soy sauce, sugar and salt, and gently turn the fish to taste evenly.

Steamed anchovy is a simple and delicious way to make side fish. Here are the detailed steps: the first ingredients are: a fresh herring with a net weight of about 750 grams, 15 grams of cooked ham slices, 5 grams of sliced raw bamboo shoots, 25 grams of water-cooked shiitake mushrooms, 10 grams of diced oil, 4 grams of ginger slices, 3 grams of ginger rice, 5 grams of onions, 5 grams of balsamic vinegar, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of Shao wine, 2 grams of green onions, and 250 grams of clear soup.

How to cook the side fish?

1. One herring, a little bean paste, a little red pepper, the necessary ginger, spring onions and garlic. Pay attention to clean the abdominal cavity of fish, now the water has varying degrees of pollution, so there are black membranes in the abdominal cavity of fish! Cut flower knives on both sides of the fish-it's easy to taste.

2. Side fish can make braised side fish, steamed side fish, double pepper fried side fish and so on. Take braised side fish as an example, it is divided into four steps, the following is the detailed operation of braised side fish: operation / step 1 deal with chopped ginger, sliced garlic, minced millet pepper, pickled pepper and green garlic leaves. Rinse the pickled fish, put on a flower knife, marinate with salt and vinegar for 10 minutes, then drain and set aside.

3. Cut the side fish a few times, spread salt evenly, add sliced ginger and marinate for 10 minutes. Boil a pot of water in the pot. After the water is boiled, put in the pickled side fish. Steam over high heat for about 10 minutes, and the fish will be very cooked.

4. Fresh barracuda, clean up. Mix spring onions, ginger and spirits and knead to taste. Rub the spring onions, ginger and wine on the fish for a while and marinate for about 10 minutes. Shred green onions. Soak the shredded onions in clean water. Rinse the pickled fish, put them in a cage, and put a few slices of ginger on the fish. Steam over high heat for 12 minutes. After steaming, pick up the ginger slices and pour out the steamed soup.

5. After killing the fish to remove the scales and gills, cut the abdomen to remove the internal organs and wash them, then pour them into a boiling water pan, remove them, scrape off the black film, and rinse. Put the fish on a deep plate with a straight crucifix on the back of the body of the main ingredient-the mackerel.

6. Choose fresh barracuda, the meat is soft and has no fishy smell. When frying fish, do not heat too much, fry until golden on both sides to avoid overfrying and causing the meat to harden. It is best to scald the tofu with hot water before cooking, which can remove the fishy smell and make the tofu more delicious. Add a little water when stir-frying tofu, which can make the tofu more tender and smooth, and it is also convenient to taste.

How to make the side fish delicious?

First scrape the fish scales, wash the fish, cut the right amount of shredded ginger and set aside. Put the right amount of oil and salt on the fish and sprinkle it with shredded ginger. Boil water in the pot, put the fish in the pot, cover the pot and steam for about 6 minutes, then sprinkle with chopped onions. Steam for about two or three minutes more and try to poke it in with chopsticks. If you can, it will be done.

Side fish can make braised side fish, steamed side fish, double pepper fried side fish and so on. Take braised side fish as an example, it is divided into four steps, the following is the detailed operation of braised side fish: operation / step 1 deal with chopped ginger, sliced garlic, minced millet pepper, pickled pepper and green garlic leaves. Rinse the pickled fish, put on a flower knife, marinate with salt and vinegar for 10 minutes, then drain and set aside.

You can make steamed mackerel with a net weight of about 750 grams, 15 grams of cooked ham, 5 grams of raw bamboo shoots, 25 grams of dried mushrooms, 10 grams of diced suet oil, 4 grams of sliced ginger, 3 grams of ginger rice, 5 grams of green onions, 5 grams of balsamic vinegar, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of Shaoxing wine, 2 grams of chopped onions and 250 grams of clear soup.

The trick of cooking side fish steaming is to remove impurities first. When cleaning, scrape the fish scales on the surface of the side fish, after washing, cut the right amount of shredded ginger and set aside. Then, mix oil and salt, evenly smear on the surface of the fish, and then sprinkle with shredded ginger, which can not only remove the fishy smell, but also add flavor. Next, prepare the steamer, add enough water and bring to the boil.