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Practice of headless fish

1. Steps: first clean the headless fish, put a few knives on the surface to facilitate the taste, sprinkle 5 grams of salt and wipe well, marinate for a while. Wash all the ginger, garlic and chili peppers and chop them up. The food in our house is relatively spicy. If you can't eat spicy food, you can lose some chili peppers. Pan-fry the headless fish in a frying pan until golden on both sides. In another oil pan, add ginger, garlic, chili and saute until fragrant, sprinkle with salt and stir well. Add the fried headless fish and pour in the beer.

2. The specific methods of braised headless fish are as follows: materials that need to be prepared in advance: 500 grams of headless fish, 50 grams of onions, 100 grams of garlic, 50 grams of ginger, 20 grams of dried red pepper, 10 grams of green pepper, a little soy sauce, a little rice vinegar, a little salt, a little white lake pepper, a little chicken essence. The first step is to wash the fish with clean water, cut them with a kitchen knife and set aside, as shown in the following picture.

3. The headless fish bought are washed and chopped into sections. Wash the black film out of the belly of the fish as much as possible. Pour oil into the pan, heat the oil, add pepper, spring onions and ginger and stir-fry to taste. I like to eat spicy food with some dry red wine chili peppers. Pour in headless fish, a spoonful of cooking wine and stir-fry a little. Add water and add a spoonful of light soy sauce, a spoonful of soy sauce and a small piece of rock candy. Bring to a boil over high heat and simmer for 20 minutes. Stew until it tastes better.

4. Steaming headless fish: preparation materials: headless fish, right amount of spring onion and ginger, cooking wine, salt, white pepper, light soy sauce, sesame oil. Clean the headless fish and cut the knife on both sides to facilitate the taste. Spread salt and white pepper on both sides of the fish and marinate for 10 minutes. Cover the bottom of the plate with shredded spring onions and ginger, put on the pickled fish, and sprinkle with shredded green onions and ginger. Sprinkle with cooking wine and light soy sauce and steam for 10-15 minutes.

There are several ways to make garlic headless fish.

1, practice: a fish, visceral descaling, wash, chopped into pieces, drain water. Slice ginger, peel garlic, cut green onions and cut dried chili into 3 sections. Put the fish in an oil pan and pan-fry the fish on both sides.

2. Yu-Shiang Shredded Pork, Kung Pao chicken, fried potato chips, stir-fried broccoli, Sautéed Chinese Broccoli, braised pork, braised pork, braised ribs, garlic wings and so on these dishes are not only very good taste, but also very simple.

3. Braised cod not only replenishes deficiency and tonifies qi, but also can activate blood circulation and reduce fat and protect the heart, which is very beneficial to the cardiovascular and cerebrovascular health of the elderly. Cod has the effect of promoting blood circulation and removing blood stasis, lowering blood fat and blood pressure. Cod is rich in protein and high in vitamin A, D, calcium, magnesium, selenium and other nutrient elements, which can improve immunity, enhance metabolic activity of human tissue, promote calcium absorption and utilization, and strengthen bones.

The steps of a quick headless fish

The steps for quick-hand headless fish are as follows: prepare ingredients: choose fresh headless fish, such as cod, dragon fish, etc., wash them and cut them into blocks of appropriate size. At the same time, prepare garlic, ginger, chili and other seasonings. Marinated fish: put the fish into a bowl, add the right amount of salt, cooking wine, light soy sauce, white pepper and other seasonings, mix well and marinate for 10-15 minutes to taste the fish.