A list of the contents of this article:

How to stew fish in a big pot

Cool oil in a hot pot, stir-fry spring onions, ginger and garlic, spices, fragrant leaves and chili peppers, stir-fry chopped pork, stir-fry with bean paste, add pickled fat-headed fish and stir-fry. (3) add cooking wine, oyster sauce, sugar, vinegar, salt, light soy sauce, soy sauce and beer, bring to a boil and simmer over low heat.

First prepare a carp, scrape off the scales and gills with a knife, then cut open the belly of the fish, take out the things inside the belly and wash them clean, and finally wash them with clean water several times. Change the fish to knife, sprinkle a little salt and marinate for a while. Sliced pork, spring onions, ginger and garlic. Set aside.

How do you make fish stew in a big pot? Then today I will recommend to you a northeast specialty, stewed fish in iron pot! Buy a two-jin carp, scrape and wash it, find a container and marinate the fish in soy sauce, cooking wine, starch, salt and pepper for 15 minutes.

Clean up the fish, heat the pan, pour the oil, and fry the fish on both sides until scorched. Pour the fried fish into vinegar and cooking wine and cover the pot to remove fishy. Then add all the seasonings and the right amount of water. Turn to low heat and simmer for about 20 minutes. Add soaked potato chips and simmer for 10 minutes.

How to put the fish on the table (the table rotates automatically)

1. First of all, it depends on how your seat is arranged. It should be 'Shang Zuo Zundong' facing the gate. The round table takes the one facing the gate as the main guest. In short, the fish's head is facing the main guest. As a sign of respect.

2. In banquets, official banquets and begging services, the whole fish are served with their heads facing east and their bellies facing north. The chief VIP of the head-to-right seat of the fish, the head and tail of the fish naturally bring out the chief guest and companion. The main companion should first pick up the public chopsticks and clip the best parts of the fish into the private plate in front of the guest table. The fish's head cannot be moved.

3. The whole fish: put the whole fish in the middle of the plate with the head facing the guest. This method is more common in China and Japan. Half fish: put a half-boned fish in the middle of the plate. This approach is more common in Europe and North America.

4. When serving fish, the host or hostess intentionally puts the fish's head toward the person with the largest seniority, position or alcohol on the table, and he takes the lead in drinking and eating fish. If someone moves his chopsticks first without waiting for the person whose head is facing the fish, he will be ridiculed as ignorant of the rules or have not seen a big scene.

5. Steamed fish: put it right in the middle of the table so that everyone can have a meal without a turntable. Braised, boiled and fried fish: according to the order of serving, where there is free on the turntable, you can put it there, there is no special attention.

How to put fish on the table

The dish of fish is placed in the middle of the table so that everyone can have a meal without a turntable. The fish head to the distinguished person, that is, the fish head to the host and guest. As for the head and tail of the fish, it doesn't matter much to anyone. The first three tails, five bellies and six are just different local customs, referring to the amount of alcohol.

In general, when dealing with fish served by distinguished guests, you should put the belly of the fish horizontally toward the guest, not with the fish ridge at the guest. In this regard, there are two allusions to the placement of fish.

When the whole fish is served on the table, the main companion must first pick up the public chopsticks and clip the best parts of the fish (people in the south of the Yangtze River as the head of the fish and belly in the north of the Yangtze River) into the private plate in front of the table of the chief guest. While relentlessly enjoying it, the gentleman said, "everybody eats, everybody eats." A fish is slowly wiped out half of the country.

When serving the fish, the host or the hostess deliberately put the fish's head toward the person with the largest seniority, position, or alcohol on the table, and he took the lead in drinking and eating fish. If someone moves his chopsticks first without waiting for the person whose head is facing the fish, he will be ridiculed as ignorant of the rules or have not seen a big scene.

Fish is the finale dish, serving order is the back position: when drinking in the banquet, it is necessary to drink with fish, and the appearance of the fish plate basically means that the dinner table is coming to an end.

Placement of fish: when placing fish, the head of the fish should be directed toward the main guest. This is not only an expression of respect, but also a kind of respect for guests. At the same time, the eyes of the fish should face the center of the table, which symbolizes reunion and harmony. Fish cutting: when cutting fish, it should be carried out by the host or the main guest.

How to pose the fishtail yarn when going out?

1, sexy ace fishtail gauze, the sharp weapon to show the figure, every minute protruding and tilting on its knees, so that the legs can not move freely, plus the standard fishtail gauze is more than 5cm high-heeled shoes, so it should be the most difficult wedding dress. So be sure to tighten your knees and take a step.

2. The first kind of introduction is that the traditional bridal veil of church style continues to be divided on this basis, and there are cathedral veil and small chapel veil.

3. Casual shoes the general wedding dress studio will have high heels with wedding dresses and there are many styles, but wearing high heels all day, feet are unavoidable, so you can take a pair of slippers, not only when changing the wedding dress is more convenient, but also can release the feet.

4, knee fold, so that the legs can not move freely, coupled with the standard fishtail gauze is more than 5cm high heels, so it should be the most difficult wedding dress. So be sure to tighten your knees and take a step. This not only avoids stepping on the skirt, but also looks swaying and very sexy.

How to set the plate for fried yellow croaker

1. First of all, make sure that the large yellow croaker is complete and more beautiful after being made. Secondly, spread the green onion on the disc and put the yellow croaker on top. Finally, add decorative parsley, carvings and so on to the large yellow croaker.

2. Ceramic fish plate for dry fried yellow croaker looks good. According to the relevant information, dry-fried yellow croaker with ceramic fish plate appears to have more appetite, for dry-fried yellow croaker to add a few more taste. The moral represented by the fish plate is beautiful, with rich and auspicious, happy and full of vitality.

3. After both sides of the large yellow croaker are fried until crisp, you can fish it out and put it on the oil-absorbing paper, suck the oil first and then set the plate. The simplest and most delicious way of eating big yellow croaker is to fry it in this way.

4. Spread corn starch evenly on both sides of the pickled yellow croaker. Put oil in the pan (the amount of oil can spread over the body of the fish). After 80% heat, put the fish in and deep-fry until golden on both sides. Put the fish on the plate and eat. Tips for convenience, when cleaning up the small yellow croaker, the fish head can be removed.

5. Bake the oil on fire and fry the powdered small yellow croaker when the temperature is 40% hot. Deep-fry until the fish is cooked, and the surface of the fish is scorched yellow, fish out to control the oil, and then deep-fry again can be taken out to control oil and water to set the plate. Deep-frying again will make the fish more tender.

6. Ingredients: 1000 grams of small yellow croaker, 20 grams of spring onions, 10 grams of cooking wine, 20 grams of ginger, 10 grams of pepper, 5 grams of salt, 15 grams of light soy sauce soy sauce, 1 egg, 30 grams of flour, 50 grams of starch. Cut open the abdomen of the small yellow croaker with scissors, then remove the internal organs and fish scales, wash them, and put them into a bowl.

Study on how to set the fish on the table

The dish of fish is placed in the middle of the table so that everyone can have a meal without a turntable. The fish head to the distinguished person, that is, the fish head to the host and guest. As for the head and tail of the fish, it doesn't matter much to anyone. The first three tails, five bellies and six are just different local customs, referring to the amount of alcohol.

Whole fish: put the whole fish in the middle of the plate with the head facing the guest. This method is more common in China and Japan. Half fish: put a half-boned fish in the middle of the plate. This approach is more common in Europe and North America.

First, you have to wait until all the dishes are served and all the people are full before you can start using chopsticks, and you have to start with the oldest person or the person with the highest status.

Steamed fish: put it right in the middle of the table so that everyone can have a meal without a turntable. Braised, boiled and fried fish: according to the order of serving, where there is free on the turntable, you can put it there, there is no special attention.