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The usual family practice of black fish

There are many common practices of black fish, the following are several common practices: steamed black fish: wash the black fish, cut into pieces or whole pieces, put in a steamer, add spring onions, ginger, garlic, salt, soy sauce and other seasonings to marinate for a while, and then steam. The steamed black fish is fresh and tender and tastes excellent. Braised black fish: first wash the black fish and cut them into pieces and scald them with boiling water.

Materials: 1 black fish (700g), 4 ginger, 4 spring onions, 5 cloves of garlic, 1 star anise, 1 tablespoon of pepper, 2 tablespoons of dried pepper; 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of liquor, 1 tablespoon of wine, 1 tablespoon of salt, 1 tablespoon of rice vinegar. Cut the black fish into sections, spread a little salt, cook wine and marinate for 10 minutes, then cover each piece with dry flour.

Stewed black fish. Main ingredients: black fish, pig fat. Excipients: onion, ginger, garlic, rice vinegar, cooking wine, sugar, coriander, monosodium glutamate.

After leaving the pot, add a few drops of sesame oil to increase the flavor. Braised black fish: pan-fry the fish until slightly yellow, remove and set aside. Add ginger, garlic and bean paste to stir-fry, add fish and stir-fry, add soy sauce, light soy sauce, a small amount of sugar, cooking wine and water, boil over high heat and simmer for 20 minutes, sprinkle with a little sesame oil.

Preparation materials for home-cooked stewed black fish: two black fish, one spring onion, one parsley, two spoons of soy sauce, one spoon of vinegar, two tablespoons of wine, one spoonful of sugar, the right amount of ginger, the right amount of garlic. Step: shred onions and ginger and sliced garlic. Cut the black fish and marinate with salt and cooking wine for 15 minutes. Pour oil in a hot pot, saute garlic slices, add shredded spring onions and ginger, pour in soy sauce and cooking wine, add water and add black fish. Add salt, sugar and vinegar, simmer over low heat for 10 minutes and remove juice over high heat.

In a hurry! How do you make spicy black fish? Spicy black fish and mullet are fine. Speed.

1, hot and sour black fish: (1) main ingredient: a black fish. (2) ingredients: dried red pepper, spring onions, ginger, garlic, dry starch, yellow rice wine, salt, sugar, vinegar, monosodium glutamate, vegetable oil (3) slaughter the black fish and remove the internal organs, remove both sides of the fish in the middle, peel the fish, cut it into pieces, dip it in dry starch and deep-fry it into golden brown. In another oil pan, deep-fry the dried chili peppers with onions, ginger and garlic and then fish them out.

2. main ingredient: 500 grams of mullet. Excipients: 10ml oil, 5g salt, 6ml light soy sauce, 6ml cooking wine, 3 spring onions, 6 slices of ginger, 3 cloves of garlic, 250g cucumber, right amount of bean paste, 7 chili.

3, black fish cut clean, flower knife, in order to taste 2 black fish body with kitchen paper or gauze to absorb water, put aside anhydrous environment to dry in order to complete the fish skin of the first step 3 cold pot hot oil, medium heat is too small, oil can be a little more, I make this black fish super big, long and fat first fry both sides of the fish.

The practice of spicy black fish

1. Main ingredients: 300 grams of black fish. Accessories: 50 grams of carrots and 50 grams of celery. Seasoning: 10 grams of ginger, 20 grams of garlic, 30 grams of green onions, 10 grams of dried pepper, 10 grams of pepper, 25 grams of bean cloves, 4 grams of salt, 10 grams of soy sauce, 15 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of chicken essence) 5 grams of chicken powder, 3 grams of tangerine peel, 3 grams of vinegar, 5 grams of starch corn, 40 grams of vegetable oil, 30 grams of chili oil.

2, the first method: spicy black fish materials: a black fish, about 900 grams, two tablespoons of wine, a small tablespoon of salt, two tablespoons of flour, two tablespoons of pepper, a small handful of dried pepper. Step: deal with the fish, cut off the fish bones and slice them into thicker pieces. Marinate for half an hour, then wrap in dry flour and deep-fry until golden on both sides. Stir-fry the dried pepper in the pan, pour in the fried fish and shake the pan to make the fish covered with spicy flavor.

3. The practices of black fish are: braised black fish, boiled black fish, spicy black fish, fried black fish, stewed black fish, lemon black fish, tomato black fish fillet, minced pepper black fish, roasted black fish, stir-fried black fish and so on. Black fish has high nutritional value, rich in protein, fat, calcium, phosphorus, potassium, iron, and various organic acids and other nutrients. Black fish meat is delicious, nutritious, deeply loved by consumers, is a kind of fish with high economic value.

The practice of spicy black fish in Tengzhou

1. Cut the black fish into clean sections; shred cucumbers, shredded ginger, chopped garlic, chopped chili peppers and chopped spring onions; prepare seasonings; fry the fish in a frying pan until light yellow on both sides; stir-fry ginger, garlic and chili peppers, release raw extract, salt and bean paste, and simmer with a little water for a few minutes; open the lid and boil slightly; stir-fry shredded cucumbers; finally sprinkle with chopped onions on a plate.

2, hot and sour fish sticks: (1) main ingredient: a black fish. (2) ingredients: dried red pepper, spring onions, ginger, garlic, dried starch, yellow rice wine, salt, sugar, vinegar, monosodium glutamate, vegetable oil (3) slaughter the black fish and remove the internal organs, remove both sides of the fish in the middle, peel the fish, cut it into fish sticks, dip it in dry starch and deep-fry it into golden brown. In another oil pan, deep-fry the dried chili peppers with onions, ginger and garlic and remove them.

3. Tengzhou spicy black fish, my favorite: spicy black fish is made of wild black fish rich in protein and easy to digest, high-quality dry red wine chili as auxiliary ingredients, and a variety of natural seasonings cooked quickly and stewed slowly. It has the characteristics of salty, fresh, fragrant, spicy, pure seasoning, tender and refreshing. Spicy food, then spicy but not dry, not hot after eating, there is a certain nourishing effect.

How to cook spicy black fish? the usual home practice of spicy black fish

1, black fish cut clean, play flower knife, in order to taste. Black fish body with kitchen paper or gauze to absorb water, put aside anhydrous environment to dry (for the first step of complete fish skin) cold pot hot oil, medium heat is too small, oil can be a little more, I make this black fish super big, long and fat.

2. Wash the black fish fillet, cut the ginger, garlic and millet spicy and set aside. Mix sauce, light soy sauce, soy sauce, oyster sauce, aged vinegar, secret chili sauce, pepper, salt and sugar. Heat the oil in the pan, add the chopped ingredients and stir-fry until fragrant. Pour in the sauce. Stir-fry the fragrance, add some green chopped chili peppers and stir well, add half a bowl of water. Bring to the boil, put in some bean paste and pour in the black fish fillet.

3. Step-by-step, clean the black fish and cut into sections. Shred cucumber, shredded ginger, chopped garlic, chopped chili, chopped spring onions. Get the seasoning ready. Fry the fish in a frying pan until both sides are yellowish. Stir-fry ginger, garlic and chili peppers, release raw extract wine, salt and bean paste, and simmer with a little water for a few minutes. Open the lid and cook slightly. Stir-fry the shredded cucumbers. Finally, sprinkle with chopped onions on a plate. Tips: stew the fish for about 8 minutes.

4. Cut the black fish into clean sections; shred cucumbers, shredded ginger, chopped garlic, chopped chili peppers and chopped spring onions; prepare seasonings; fry the fish in a frying pan until light yellow on both sides; stir-fry ginger, garlic and chili peppers, release raw extract, salt and bean paste, and simmer with a little water for a few minutes; open the lid and boil slightly; stir-fry shredded cucumbers; finally sprinkle with chopped onions on a plate.

5. Learn the unique method of stir-fried black fish fillet. The taste at home is comparable to that of a restaurant. The key lies in the tender taste and spicy taste. You will like it after trying. Deal with black fish: descale, eviscerate and wash a black fish.

6. Peel off the outer skin of the mullet, remove the abdominal ink bag, wash, wipe the blade thin slices, blanch in boiling water, remove and drain water 2 stir-fry pan and heat, add base oil, use onion, ginger and garlic pan, cook wine vinegar, add soup to boil, add salt and monosodium glutamate to find a good mouth, then add cucumber slices and mullet slices, with water starch.

The common practice of eating black fish in three ways.

Choose fresh black fish in black fish soup, rinse and cut into sections. Add oil in the pan, saute spring onions, ginger and garlic, stir-fry the fish until slightly yellow, and add the right amount of cooking wine. Pour in enough water, boil over high heat and season with salt. When the fish is fully cooked, the soup turns white and seasoned with monosodium glutamate, it can be put out of the pot. Wash the black fish with sauerkraut and slice them. Pay attention to the knife when slicing, so that the fish fillet is thin and not broken.

Practice: cut off the fish bones from the processed black fish fillets. The two slices of fish cut evenly into slightly thicker pieces; the fish head and bones can be used to cook soup. Marinate the black fish with cooking wine and salt for half an hour. After pickling, add the flour and mix well, so that each piece of fish is evenly covered with dry flour. Heat the oil in the pan and fry the fish over low heat. Pan-fry one side and then turn the other side and serve.

The first method: spicy black fish materials: a black fish, about 900 grams, two tablespoons of wine, a small tablespoon of salt, two tablespoons of flour, two tablespoons of pepper, a small handful of dried pepper. Step: deal with the fish, cut off the fish bones and slice them into thicker pieces. Marinate for half an hour, then wrap in dry flour and deep-fry until golden on both sides. Stir-fry the dried pepper in the pan, pour in the fried fish and shake the pan to make the fish covered with spicy flavor.

First of all, steamed black fish is a good choice to retain its original flavor. Cut the clean black fish with several knives, marinate them with ginger, spring onions and cooking wine, put them in a steamer and steam over medium heat for 8-10 minutes. Sprinkle with steamed fish soy sauce, chives and minced ginger, simple and healthy. Secondly, braised black fish is a home-cooked delicacy with good color, taste and taste.

The three best ways to eat black fish are steamed black fish, braised black fish and black fish tofu soup. Steamed black fish can maximize the original taste of black fish, showing the delicacy and delicacy of its meat. The method is relatively simple, just clean the black fish, add seasonings such as spring onions, ginger and garlic, and then steam them in a steamer.