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What kind of soup is it suitable for stewed fish?

Wash the black beans and soak for two hours, and soak the tangerine peel until soft. Dig up the gills and intestines of the fish, wash and drain. Cut the lean pork into pieces and wash the foam with flying water. Boil the water over high heat. Put the soup into the wok, brush the surface of the pan with a layer of oil, fry over low heat until yellowish on both sides and bring out. Put lean meat, ginger, tangerine peel and black beans into the soup pot, add three bowls of water, simmer for 5 hours, and season with salt before leaving the pot.

Materials: 250g pond lice, 0 fresh jujube, 80g black beans, proper amount of salt and blending oil. Fish with lice in the pond. Prepare black beans and red dates. First put the black beans, red dates and sliced ginger in the pot. Wait for the black beans to boil for about 20 minutes, and then put the fish into the pot. Put the fish down and cook for about 40 minutes, then you can season the fish with salt.

The beard catfish is the bearded catfish, and the bearded catfish cooking black bean soup generally has the effects of tonifying the blood, nourishing the kidney, dispelling wind and detoxification, promoting blood circulation and diuresis. In daily life, under the advice of professional doctors, drink a moderate amount of moustache catfish pot black bean soup, which can usually have a certain beneficial effect on the health of the body. Bearded catfish pot black bean soup is made from bearded catfish and black beans, in which bearded catfish is flat, tastes sweet, enters the lung and stomach meridian, and has the effects of tonifying blood, nourishing kidney, regulating middle and invigorating yang.

Tang Fang Dibai soup ingredients: Tang Fang, ground cypress, ginger cooking: several pieces of ginger, pond lice to viscera, ground cypress tied up (to prevent soup, spread out, affecting drinking. ), first boil over high heat until boiling, then simmer for 2 hours, then add the right amount of salt and raw oil, the quantity is determined according to the number of people.

The fish in the pond can cook soup with Angelica. Ingredients: 1 fish in the pond, 2 slices of Angelica sinensis, 1 spring onion, 2 grams of ginger, 1 spoon of oil, 1 spoon of salt. The practice of angelica soup: eviscerate the fish in the pond, wash them, then wipe the water off the fish with kitchen paper towels; add an appropriate amount of cooking oil in the pan, put in the fish in the pond when the oil is hot, then fry the fish slowly over low heat, and fry the fish until golden on both sides.

Fry the lice until golden on both sides and set aside. Wash red dates and tangerine peels and set aside, put black beans, lice, red dates and tangerine peels into a soup pot, add 2000 milliliters of water, bring to a boil over high fire, change to low heat and fry for 5 hours, season with salt. Black beans are rich in vitamins and protein, which can tonify blood and deficiency. Pond lice fish is flat and sweet, rich in protein, minerals and trace elements, fresh and tender meat, easy to digest.

How to cook the stewed fish to taste good?

1. Prepare ingredients: Rice, pond fish, ginger, spring onions, coriander, soy sauce, cooking wine, salt, peanut oil. Soak the rice in cold water for 2 hours, let the rice expand, boil over high heat, turn off the low heat after boiling, keep stirring and slowly boil. Wash and cut the fish into pieces and marinate them with soy sauce, cooking wine, salt, sliced ginger and peanut oil for 20 minutes. When Rice Congee boils a little sticky rice oil, you can put the fish in the pond.

2. Main ingredients: 1 pond lice, excipients: right amount of oil, right amount of salt, right amount of garlic, right amount of ginger, right amount of chili sauce, right amount of soy sauce, right amount of starch, right amount of soybean paste, a little sugar. Remove the viscera from the fish in the pond, rinse with clean water, scald with hot water and wash the mucus. Cut into pieces, put in a bowl and marinate with salt and wine for a while, drain. Chop garlic and cut ginger into shredded ginger.

3. Ingredients: 2 pieces of soup, right amount of ginger, right amount of soy sauce, right amount of oyster sauce, right amount of peanut oil, right amount of salt. Put the pond on the board, pat it on the head with the back of the knife, make sure it is dead, put some water in the pot, boil it, put it down and blanch it, and pick it up.

4. Steaming mackerel in the steaming pond is a way of cooking to retain the original flavor of the ingredients. Clean up the fish in the pond, marinate with salt, ginger and green onions, then steam in a steamer for about 10-15 minutes, sprinkle with chopped onions and parsley, sprinkle with hot oil and soy sauce. Braised mackerel in braised pond is one of the classic cooking techniques of Chinese food.

5. Steaming mackerel in the steaming pond is the best way to keep the original taste of the fish. Wash the fish in the pond, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Sprinkle some salt, ginger and onions on the fish, put them in a steamer and steam over high heat for about 10-15 minutes (adjust the time according to the size of the fish). After steaming, sprinkle with chopped onions and coriander, sprinkle with hot oil and soy sauce, and serve.

6. Sauerkraut pond mackerel: after washing the fish, cut a few cuts in the fish with a knife, and then marinate it with salt, pepper, cooking wine and other seasonings for a period of time. Cool the oil in a hot pot, stir-fry the cut sauerkraut and stir-fry the water, then add the pickled fish to stew. The sour taste of sauerkraut and the delicious meat of the fish set off each other and have a different flavor.

How to cook the lice fish to taste good?

1. Prepare ingredients: Rice, pond fish, ginger, spring onions, coriander, soy sauce, cooking wine, salt, peanut oil. Soak the rice in cold water for 2 hours, let the rice expand, boil over high heat, turn off the low heat after boiling, keep stirring and slowly boil. Wash and cut the fish into pieces and marinate them with soy sauce, cooking wine, salt, sliced ginger and peanut oil for 20 minutes. When Rice Congee boils a little sticky rice oil, you can put the fish in the pond.

Step 2: prepare the fresh fish in the pond, wash them, and chop them into pieces. Cut ginger and garlic cloves into slices, green onions into segments and set aside. Heat the soup pot, add the right amount of water, wait for the water to boil, add the fish, ginger and garlic cloves. After boiling, skim off the foam, add the right amount of cooking wine, cover the pot, change to low heat and continue to cook for about 30 minutes until the fresh fish flavor overflows.

3. Chop the fresh pond fish into segments after slaughtering. Marinate the fish with salt and cooking wine for 20 minutes. Heat the right amount of oil in the pan, add sliced ginger, green onions and garlic cloves, stir-fry to give a fragrance. Add the fish section and fry it over high heat until golden on both sides. When frying, you should pay attention to turning the fish section so that it is evenly heated. Add the right amount of water, bring to a boil, turn to low heat and cook for 10 minutes. Add the Chinese wolfberry to the pan and cook for another 5 minutes.

4. Wash the rice before preparing the material, put more water in the pot, turn to low heat after the fire is boiled, and continue to cook; prepare the material: the pond is cut open from the stomach near the head with a knife to clean up the contents. Special attention should be paid to removing the pink things like pig lungs from the upper jaw of the fish head.

5. Heat the oil pan and add spring onions, ginger and garlic to saute until fragrant. Put the marinated fish into the pan and fry until golden on both sides. Pour in the right amount of light soy sauce, soy sauce, sugar, cooking wine and a little water, cover the pot and simmer over medium and medium heat. In the process of stewing, some spices, such as star anise and cinnamon, can be added to improve the delicacy of the fish. When the fish is fully cooked and the soup is dry, sprinkle with chopped onions and serve.