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The recipe of stewed fish in iron pot

1. Then put in the salt and the right amount of sugar, then pour in the right amount of water, do not pass the fish, cover the pot, start the stew over high heat, and then turn off the heat and enjoy the food until there is only 1/3 of the original soup left. How long is the stewed fish in an iron pot? generally speaking, it takes 20 to 30 minutes.

2. the first step is to cut the fish into pieces. Soup made of chili powder, ginger powder, light soy sauce, soy sauce and oyster sauce. Put the right amount of oil in the pan, stir-fry the chopped onions and garlic cloves, put in the soup and bring to the boil. Add the right amount of water to the boil. Put in the fish cubes. Add cooking wine, bring to a boil and turn to a small fire. Cut the bean skins, wax gourd. Put it in a fish pot and continue to simmer. Sprinkle with shredded garlic and pour out, and it's done.

3, iron pot stewed fish soup raw material formula: 2 old hens, pig tube bones 3 kg, ribs 2 kg, duck claws 1 kg, spice bag (star anise 20 grams, pepper 25 grams, cinnamon 30 grams, sand ginger 35 grams, tangerine peel 20 grams, licorice 15 grams, fragrant leaves 30 grams, grass fruit 15 grams, Angelica dahurica 10 grams).

4. Heat more hot oil in the big iron pot, dry the fish and put in the pot. Pan-fry until golden, fry on one side until you can slide and turn. Add ginger, garlic, star anise and dried chili to stir-fry, then add the previous mixed sauce to stir-fry. Pour in the beer and broth and bring to the boil, quickly stick tacos around, then cover the pot and simmer for a few minutes. Drip balsamic vinegar, sprinkle garlic and red pepper, and stew the fish in a hard-core iron pot.

5, wood hot iron pot stewed fish how to produce iron pot stewed sauce, iron pot stewed suction stove how to make butterfly fish head method / step 1 go 6 wash the fish head clean, cut from the back of the head, split the fish head. Put the washed fish heads into the oil pan and deep-fry them so that the oil temperature is not too high. Put the right amount of vegetable oil in the 3x6 pot, stir-fry the spring onion, ginger and garlic slices, then stir well with the right amount of minced garlic hot sauce.

A complete collection of home practices for stewed fish heads

Start pickling the fish head and wait for 20 minutes to fishy. Please click on the input picture to describe the fishy time of the fish and we will prepare other seasonings and wash Chinese cabbage. Please click on the input picture to describe the deodorization. We use kitchen paper to dry the fish head, heat the oil in a hot pan, and fry the fish head until it is yellowish on both sides. I don't fry very well, the temperature of the oil is not controlled well, and the fish skin is fried off.

Practice 1: clear stew big fish head slaughtered to remove internal organs, skin coated with some salt pickling for 10 minutes; wash big fish head with clean water, put in a container, add water, boil after throwing off floating foam; chopped onion, ginger, green and red pepper into the stew cup, add the right amount of salt and monosodium glutamate seasoning can be.

The steps of big head fish head soup are as follows: wash fish head, cut tofu into pieces, chopped onions, sliced ginger and sliced garlic. In a hot oil pan, add spring onions, ginger, garlic, star anise, fragrant leaves and cinnamon to stir-fry. After frying out the fragrance, begin to fry the fish head and fry until golden on both sides. Pour in the right amount of liquor, add pepper powder, the right amount of sugar, the right amount of vinegar, finally add the right amount of water.

How to eat big-headed fish-the head of big-headed fish cooked with garlic is generally delicious, but many people do not know what to do with the rest of the fish body and tail, but it is a pity to throw it away and cook it with the fish head, with too many thorns and bad taste. Today, we introduce a very simple and primitive method of big-headed fish body, which can solve this trouble a little, and the taste is also very good.

Remove gills and teeth from the fish head, break it in half, wash it and set aside. Heat the oil in the pan and stir-fry the spring onions, ginger and garlic. Put in the fish head. Wang Huo was successively cooked with vinegar and cooking wine. Add the right amount of light soy sauce. Add water, bring to the boil, simmer for 10 minutes. Don't cover it. Turn the fish head over, season with salt and sugar, and stew for 2 minutes. Add monosodium glutamate to extract fresh, and then turn off the fire.

The main ingredients of light fish head soup: fish head one ingredient: spring onion, ginger, garlic appropriate seasoning: a little salad oil, salt, pepper, vinegar, rice wine appropriate production method: first wash and drain the fish head, pour into the rice wine to marinate and prepare; then cut the onions into small pieces, cut the ginger into shreds, peel the garlic and cut into small pieces. After the oil pan, fry the half-cut fish head thoroughly, if you don't cut the fish head, it will not be easy to cook.

The complete practice of stewed fish head at home

Clean the fish head, soak it in clean water for 15 minutes if there is enough time, and change the water twice in the middle.

Remove gills and teeth from the fish head, break it in half, wash it and set aside. Heat the oil in the pan and stir-fry the spring onions, ginger and garlic. Put in the fish head. Wang Huo was successively cooked with vinegar and cooking wine. Add the right amount of light soy sauce. Add water, bring to the boil, simmer for 10 minutes. Don't cover it. Turn the fish head over, season with salt and sugar, and stew for 2 minutes. Add monosodium glutamate to extract fresh, and then turn off the fire.

Material collection map: fish head stewed tofu: how to stew carp head step 1 to remove the gills and scales of the fish. Wipe the moisture of the fish with kitchen paper step 2 heat a piece of ginger in the pan and wipe the oil in the pan in step 3. Turn the pan back and forth so that the pan is covered with oil.

Iron pot stewed big fish, iron pot stewed big fish how to make delicious, iron pot

1. Prepare materials: shred dried chili, sliced ginger, chopped onions in two pieces, garlic slashed into cloves, ready to be put out of the pot, cut a few knives on the back of minced fish with parsley, and cut both sides. This big fish more than four jin hot oil pan, fried the fish into a little paste on both sides, (the big pot is too hot, afraid that the fish paste can not keep up with the photo), and then add spring onions and ginger, as well as meat skin, fat meat into soy sauce frying pan, and then add water.

2. Light soy sauce 2 tablespoons stewed large fish in northeast iron pot 200g corn flour 170g yeast 2g, heated water about 120ml, knead into dough slightly stickier than usual steamed bread, fermented at room temperature for three hours.

3. Ingredients: 1 carp, 1 piece of pork, appropriate amount of Lentinus edodes, right amount of green and red pepper, 2 tablespoons of red oil bean paste, 1 spring onion, 1 piece of ginger, 1 piece of garlic, right amount of star anise, right amount of sesame pepper, right amount of pepper in dry red wine, 1 tablespoon of salt, right amount of chicken essence, 1 tablespoon of pepper powder, 1 spoon of soy sauce, 1 head of coriander.