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How to cook mixed fish stewed in Baiyangdian Lake with staple food and dishes?

Baiyangdian stewed miscellaneous fish, to fresh crucian carp, carp, black fish, catfish, Gaga fish (water villages called nail), Loach, must be alive, cut open, hit the scales and pick the cheek, take out the internal organs and wash them clean, and the ingredients are pork strips and dried noodles. There should be sauce, star anise, pepper, green onions, ginger, garlic cloves, soy sauce, vinegar (the best stewed fish is vinegar, which tastes bad because of the huge amount of vinegar).

Baiyangdian miscellaneous fish king iron pot stewed small fish: first rinse the fresh fish that have just been salvaged. The small fish is not slaughtered with a knife. Tear a small opening in the joint of the head and body of the fish with your hand, squeeze it from the bottom of the stomach with your hand, and the innards of the small fish will be squeezed out of the opening. Then rinse the small fish with water and drain the water with the basket.

Corn flour should be freshly ground with soybean noodles in it. After stewing the fish, the pot should be heated, and then half of the cake on top of the fish soup, half of the probing mermaid soup. When the cake is ripe, it tastes like both new corn flour and fish. Coupled with the crisp crumbs on one side of the pot, it is really appetizing.

Stewed mixed fish in Baiyangdian: ten classic dishes in Hebei. Golden Lionfish: it is a famous traditional dish in Shijiazhuang, Hebei Province. It belongs to Hebei cuisine. Golden-haired lionfish use carp as the main material. It is made of carp after being processed and modified and fried. Golden color, shredded fish fluffy shaped like a lion, sweet and sour palatable. It began in the early days of the Republic of China and was first created by Yuan Qingfang, a famous chef of Chinese restaurants in Shijiazhuang. It is named because the dish is golden in color and looks like a lion.

A complete collection of the practices of crucian carp

Main ingredients: crucian carp accessories: garlic, ginger, onions, bean paste, soy sauce to clean the abdominal cavity of fish, now the water has varying degrees of pollution, so there are black membranes in the abdominal cavity of fish! Cut flower knives on both sides of the fish-it's easy to taste! Because the fish is small, there is no need to make cross flowers, 3 slices will be fine-pay attention to the oblique cut into the meat.

Practice: fresh crucian carp wash; flower nail is frozen, let it naturally thaw, then clean; carrots clean, cut into two centimeter-long segments; borrow utensils to make carrots into plum blossom-like patterns, excess carrots cut into pieces; ginger peeled and cut into pieces; prepare a section of green onions to increase the flavor of the dishes; put all the ingredients in a purple sand pot and cook for an hour.

Put the original pot on the fire, use wet starch, sprinkle vinegar, sprinkle chopped onions, pour on the fish and serve. Note: fresh crucian carp or mandarin fish must be used as raw materials. When cooking, the gravy should be thick, so that the fish stick to the gravy and taste.

Crucian carp scale off, remove viscera, wash and cut into two sections. Add the right amount of water to the pot, add spring onions, ginger, garlic and cooking wine, bring to the boil, add crucian carp and James water. Add the right amount of water to the pot, put in sauerkraut, bring to the boil, put in the crucian carp after blanching water, simmer for 20 minutes. When stewing, you can turn the crucian carp properly to make it taste evenly. Finally, add the right amount of salt to season, boil and serve.

The common practice of crucian carp

You'd better not have too big crucian carp, fresh. Crucian carp clean, hang up to dry water; do not hang for too long, wipe the body with Euryale powder (if squirrel fish and other big dishes use flour), hold the tail and slide into the boiling oil, carefully pour oil with a shovel, so that the skin will not break. Pan-fry until both sides are scorched yellow, start the pan to filter the oil, and the hot fish will be crisp when you see the wind.

Prepare the seasoning. Crucian carp stabbed and washed, cut a few knives on the fish's back, marinate with a little salt and cooking wine for 15 minutes. Put shredded ginger and onions on top of the fish. Boil the water in the steamer and steam the fish for 10 minutes. Heat oil in hot pot, saute pepper, spring onion, ginger and garlic, stir-fry three kinds of pepper and perilla, add light soy sauce, salt, thirteen incense and chicken essence. Pour the fried sauce on the fish and serve.

Step 1, fresh crucian carp, remove gills to scale, cut open belly, wash, sprinkle a little dry flour on the surface, fry until golden brown on both sides and set aside. Step 2, set aside onions, ginger and garlic. Step 3, start another pot, heat the oil and stir-fry the star anise with pepper. Step 4, add spring onions, ginger and garlic and saute until fragrant. Step 5, pour in the fried crucian carp. Step 6, cook balsamic vinegar and cooking wine. Step 7, add the right amount of soy sauce, sugar and salt.

Step 1: prepare the seasoning. A handful of spring onions, sliced garlic and sliced ginger. Step 2, after the crucian carp is washed, cut a few knives on the body. With a small amount of salt on the body, it can taste, and it is not easy to stick to the pan when it is fried. Step 3, hot pot cold oil step 4, ginger slices step 5, carefully put in crucian carp. Don't touch it, fry it over medium heat. Step 6, fry until golden on both sides. Step 7, add garlic cloves and spring onions.

How to make crucian carp delicious

1. When the soup is stewed to half the position of the fish, salt can be added. The delicious family version of stewed fish is ready. This family version of stewed fish, very delicious, but also has a touch of spicy taste, and the nutritional value is also very rich: crucian carp is rich in protein, relatively easy to digest and absorb fish, often eating crucian carp can improve disease resistance.

2. Small onions can be flattened and tasted better. Sliced sour radish 200g, pickled pepper a little cut into circles (preferably buy white pickled pepper and red mixture) pickled ginger slices, pepper. In a small bowl, add 1 tablespoon oyster sauce, 3 tablespoons light soy sauce, a little chicken essence and set aside. Step 3: put the cold oil in the hot pot into all the ingredients except spring onions in turn. Stir-fry and saute until fragrant. Add 2-3 tablespoons bean paste.

3. Crucian carp for steaming is more delicious. Ingredients for steamed crucian carp: 1 crucian carp, 100 grams of ginger, 1 spring onion, 2 tablespoons of steamed fish soy sauce, 50 grams of edible oil. Steamed crucian carp: wash the crucian carp. Slice 50 grams of ginger. Put the ginger slices on the crucian carp. Steam the crucian carp in a steamer over high heat for 8 minutes. Cut 50 grams of ginger into shreds. Cut the spring onions into shreds.