Talk about several methods of fish.

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked. Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste); Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller. Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish. Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot. Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret); Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat. Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first! Key supplement: 1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming". 2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks. 3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in water) and steam it. At this time, you can use a 5 cm long green onion to open the fish belly and let the fish stand firm. Two small ceramic bowls are used to fix the fish body on both sides (there is no meat stuffing in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve. 4. You can also put the prepared juice (soy sauce, vinegar and oil) in a small bowl, pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light. Anyway, this is my secret book of steaming Wuchang fish, and the ring is the secret book! Many people are only inspired by visible details such as minced meat, but they forget some essentials afterwards. In fact, cooking and "virtual steaming" are the real secrets. There are some links that you can't change (the secret of cooking), otherwise it won't have a high-level taste, but there are some links that you can try to improve (according to your own taste and the advantages of local spices). The practice of pickled fish: 1, it is generally better to use grass carp or snakehead. 2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity. 3. cut off the shark's fin. 4. Cut the fish into sections. 5. Press the fish section with one hand and push it close to the upper edge of the fishbone with the other hand to feel the position of the fishbone and adjust the direction of the knife in time. 6. Remove the fishbone. Cut the fish head in half, slice the fish, and the remaining fish bones ... If you like to eat the bones together, you can also ignore this step. 7. Put the cut fish horizontally and cut it one by one along the direction from the fish tail to the fish head with a knife. Each piece is about 5-7 mm thick. Pay attention here! Don't do it in the wrong direction, or the cooked fish fillets will break. 8. Take an egg, pour it down with both hands, and pour out the egg white for later use. 9. Cut the fish bones into sections, put them into a basin together with the fish fillets and fish heads, add salt and cooking wine, stir them evenly, then put them into the egg whites, and let them stand for 20 minutes ~ wait for a while, 10, and one or two packets of pickled cabbage can be obtained. If you like, put more. 1 1, sauerkraut cut into pieces 12, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! Stir-fry the cut sauerkraut. ................................................................................................................................................ ......................... 14, add other fish fillets and simmer for 2-3 minutes ~ If you don't like the fish head, you can also omit it, omit ... 15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish becomes a boiled fish practice: one of the boiled fish practices: preparation before making. One catty of soybean sprouts (copied with boiling water until it is 80% ripe for use); 3. A small bag of mustard tuber ("Yuquan" brand is enough); 4. Peel off two garlic heads and cut off the roots for later use (twice with a knife); 5. A peeled piece of ginger (about 50 mm square); 6. Appropriate amount of pepper and dried pepper (in my experience, you can use the "delicious" brand, about a small bag); 7. A small bowl of salad oil; Start work: 1. Chop the fish head and divide it into two halves; 2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife; 3. Continue to slice the two big fish into appropriate fillets; 4. Divide the fish chops into three or four sections and put them together with the fish heads for later use; 5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand); Hot preparation: 1. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry slowly over low heat; 2. After the pepper becomes discolored, use a shovel to dig out half of the oil and pepper for later use; 3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; 4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water; 5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup; 6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot; Finally, the pot can be filled: 1. Be sure to use a pot big enough (you can also consider using electric hot pot), and put the copied bean sprouts and mustard tuber in it; 2. Pour a series of fish fillet soup into this basin; Finally, pour half a bowl of pepper and oil on it. The second ingredient of boiled fish: perch (both perch and perch are translated into perch, try it yourself), tilapia (tilapia) or catfish (catfish), preferably live fish, not carp (carp), bean sprouts, or your favorite vegetable seasoning: ginger (a large piece, cut loosely) and garlic (one end, omitted). No need to cut), onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, edible oil: raw flour, cooking wine, a little salt, protein. One method: 1, kill the fish, wash it, chop off the head and tail, cut it into fillets, and put the rest in. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and white sugar, stir fry for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Note: 1, the amount of boiled fish should not be too much, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish. I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish. Sweet and sour fish Sweet and sour fish has low requirements for fish varieties, and the "four big fish" can be played. The way to do this is to scale the whole fish, and put the fish obliquely for a few times, but don't cut it off. Mix salt and vinegar together, spread evenly on fish and between slices, and marinate for fifteen minutes. Then prepare two pots, a big pot and a small pot. Cook fish in a large pot, season in a small pot, prepare a plate of vermicelli, prepare sliced onions, ginger and garlic, salt, sugar, soy sauce and monosodium glutamate. It is best to have gloves, aprons and sleeves, because if you don't always grasp the dry humidity of fish, you will splash blisters all over your hands. Put one third of the oil into the pot. The amount of oil depends on whether it can cover the middle depression of the fish. It doesn't matter if you have more, but don't lose it. It takes a lot of oil to make sweet and sour fish. Turn on a big fire to heat the oil. During this period of heating the oil, put the salted fish in a plate with starch, turn it over on both sides, and cover the fish with a thin layer of starch, so that the fish powder will not fall off when it is lifted. When the oil is hot, it is necessary to start a very important step-frying fish. Don't fry the sweet and sour fish directly in the pot. The fish is not fried, but oiled. Hold the fish tail with your hands and aim at the center of the pot. Don't let the fish head touch the oil. Pour the boiling oil from the fish tail with a cooking spoon. After watering for two or three times, the sliced fish will open their mouths and the fish will be shallow. Then, carry the fish tail and fry the fish head in oil twice until it is golden yellow. Then turn on a small fire, then fry the whole fish in a pot, turn it over and fry it again. Pour the oil into a small pot, increase the heat of the fire, turn the heat down, put a few spoonfuls of sugar (you can put more) into the oil, and keep stirring until the sugar is gelatinous in the oil. Turn on the fire, when the sugar just appears white foam in the oil, pour in soy sauce, stir, then pour in water, and start to thicken a small amount of sugar, while stirring, make sure to hook it little by little. After the onions, ginger, garlic and monosodium glutamate were released, the fish in that cauldron was fried. At this time, it is necessary to master the coordination, and then put the fish in the middle of the plate, not horizontally, but vertically, so that the fillets on both sides can hold the fish up and look very beautiful, just like living. Then, pour the soup in the small pot directly on the fish and serve it out. The fish made in this way is really crisp and tender. Don't wrap the fish in any flour. The fish made in this way is crispy, not crispy braised fish: 1. Wash and dry the fish (1.2kg); Heat the pan until it is dry, then wipe it twice with a wet cloth, put in oil, and fry the fish until both sides are golden; Pour 1 tablespoon cooking wine, 1 tablespoon vinegar and 2 tablespoons soy sauce on the fish, and then add cold water to the fish; After the water boils, add 3 cloves of garlic, 3 slices of thick ginger and 1 onion. After the water is boiled, turn to low heat, cover with stew 10 minute, add salt and monosodium glutamate, and then turn the fish over; Stew for another 5 minutes, take the juice out of the pot, and pay attention to: 1. The fish must dry the water, or they will touch the pot. 2. The hot pot must be wiped with a wet rag to prevent it from sticking to the pot. 3. be sure to put vinegar, you can go fishy. 2. The practice of braising fish in brown sauce: After burning blue smoke in oil, add ingredients and stir fry until fragrant. The fire should not be too big, mainly stir fry. Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! ! Be careful when turning over the fish. If it is broken, it will break the pot, and then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it with oil, so the family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell! Add the previous ingredients and burn together. Add a little salt to the soup, consider the amount, because soy sauce is salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape! There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky! The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!