Can I cook boiled fish with snakehead?

The snakehead can be boiled fish. However, snakehead has a lot of mucus, which is not easy to wash. It needs to be washed more, and some vinegar can be applied to remove the fishy smell, so it tastes good.

Let's talk about how to cook black fish first:

1, 3 kg of snakehead, fillets can be made into a boiled fish, and a tomato slice can be given to children. Fish bones can be cooked with tofu, and fish fillets can be marinated with shredded ginger, salt, starch and semi-protein 10 to 30 minutes.

2. Boil a pot of white water, boil the bean sprouts for 30 seconds, and remove them to the bottom of the boiled fish bowl for later use.

3. Put a small amount of oil in another pot, stir-fry the pepper, remove the pepper and throw it away, add minced garlic and chopped green onion bean paste and stir-fry, then add a proper amount of water, add salt water to taste, add fish fillets, and immediately remove them and pour them into a bowl with bean sprouts as the bottom.

4. Put minced garlic, chopped green onion, pepper and sesame in the middle of the fish, pour a pot of hot oil in the middle and sprinkle with coriander.

There are many practices of black fish, such as pickled fish and braised fish, which are familiar to everyone. Snakehead is suitable, and compared with other fish, snakehead is more nutritious.

Then briefly introduce the specific methods of pickled fish and black fish.

Step 1: Slaughter the snakehead, then put it in an insulated casserole and cover it. Decompose the fish: slice the thick part of the snakehead obliquely (try to make the fish thinner, so it will taste better); Remove the fish head, fish tail, fish chops (fish chops are cut into sections), etc., and use them as materials for making fish soup later. Wash and slice ginger, peel garlic cloves (about half a garlic), wash coriander and cut into sections. Add the pickled fish package in the pickled fish seasoning to the fish fillet (you can add some raw flour or egg white if the fish is not tender enough) and marinate it with cooking wine slightly.

Step 2: Heat the wok, pour oil, saute ginger slices, garlic cloves, pepper and pepper, put fish heads and fish tails into the wok as soup materials, and continue to stir fry with cooking wine. After the fried fish pieces turn white, pour boiling water (boiled water or warm water) into the pot, then open the pickled cabbage package in the pickled fish seasoning, pour the pickled cabbage and another seasoning package into the pot, and cook with the fish soup.

Step 3: Cook the fish in a pot until it is nearly cooked, and then pour it into another insulated casserole. If the soup is not enough, you can add some boiling water, taste it, and add salt, pepper and sugar as appropriate (add a little sugar to improve the taste).

Step 4: After the casserole water is boiled, turn to low heat, evenly clip the marinated fish slices into the pot with chopsticks, simmer on low heat until it changes color, and turn off the fire.

Step 5: spread the dried red pepper segments and pepper granules on the fish fillets, sprinkle with coriander and pour a tablespoon of oil, and the delicious pickled fish will be served.