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What are the practices of fresh fish?

There are a variety of cooking methods for fresh fish, and the following are recommended: steamed fresh fish: clean up the fresh fish, sprinkle with shredded spring onions and ginger, add the right amount of cooking wine and salt, and steam in a steamer until done. After finishing, sprinkle with hot sesame oil to add flavor. Braised fresh fish: clean the fresh fish, apply a thin layer of oil, fry until both sides show a beautiful golden yellow.

Fish Filets in Hot Chili Oil material:-300g of fresh fish, 300g of Chinese cabbage, 200g of tofu, 20g of ginger, 20g of green onion, right amount of chili noodle, 20g of garlic, right amount of salt, right amount of rice vinegar, right amount of edible oil: cut the fish into thin slices and marinate with a small amount of salt and cooking wine for 10 minutes. Slice the Chinese cabbage leaves, cut the tofu, slice the ginger, cut the green onions and cut the garlic.

Steaming is one of the best ways to retain the original taste of fish. Wash the live water fish, remove the scales and viscera, and then cut a few knives on the fish to facilitate the taste. Put the fish on a plate, sprinkle with salt, ginger and onions, then sprinkle with a little cooking wine and steam over high heat for about 8-10 minutes (depending on the size of the fish). After steaming, remove the fish, sprinkle with chopped onions, sprinkle with hot oil and soy sauce and serve.

Fresh fish meat: 500 grams of ginger slices: right amount of onions: right amount of cooking wine: right amount of salt: right amount of water: right amount of steps: preparation: wash fresh fish and cut into pieces; slices of ginger and onions are ready. Cook fish: heat the wok and add a small amount of oil. When heated to 70% heat, fry the fish in the pan until golden on both sides.

Fresh fish (such as sea bass, cod, etc.) 500 grams of salt, a little white pepper, a little protein, an appropriate amount of starch, a few slices of ginger, a few chopped onions, a little salt, a little chicken essence (optional) step: wash the fresh fish, remove bones and peels, and chop into mud. Add salt, white pepper, egg whites and a small amount of starch to the fish paste and stir until sticky. Put the stirred fish paste into the refrigerator and refrigerate for 30 minutes to make it more compact.

Let's share what we do in detail. Let's learn from our favorite friends. How do you cook the fish? Let's see how the cook cooks. The meat is delicious, fresh, fragrant, tender [Guo Qiang] first prepare a fresh carp, cut off the fins and scales, cut open the belly of the fish with scissors, remove the internal organs, gills and teeth, wash the fish's blood, and prepare to change the knife.

What are the ways to cook about three jin of fresh fish?

1. The first way: peel the snow fish and cut them into small pieces. Mix them with salt, white pepper and lemon. Brush the fish with butter, bake in the oven at 180 degrees Celsius for 20 minutes, remove and bake over open fire until golden brown. Features: snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter. The second way: buy large pieces of silver snow fish from the supermarket and wash them and set aside.

2. 1 fresh grass carp (about 3 jin), spring onions, sliced ginger, cooking wine, pepper powder, chili powder, soy sauce, sugar and salt. Wash the fish after killing, put it flat on the board, draw a knife under the fish's head to remove its tendons, and do the same action on the other side.

3. The first step: prepare a 3-jin grass carp, first clean the grass carp and get rid of the black film inside the fish's belly, because these black films have a heavy smell of mud, fish scales and internal organs, so you can ask the owner to help clean them when you buy them. Step 2: after cleaning the grass carp, take off the fish head and cook the soup, cut the fish into small pieces, each cut into about 5 centimeters, cut into a large bowl.

What else do fresh fish do besides braised in brown sauce? How to make the fish tender and smooth?

First prepare a fresh carp, cut off the fins and scales, cut open the belly of the fish with scissors, remove the internal organs, gills and teeth, wash the fish's blood, and prepare to change the knife. Cut off the head and tail of the fish, take out the fishing line, press the fish on the lower side of the fish, remove the fish bones, cut the fish bones and bones into small pieces, and obliquely cut the fish into thin slices. Rinse fish bones and fish with clean water after treatment.

Steamed fresh fish: clean the fresh fish, sprinkle with shredded spring onions and ginger, add appropriate amount of cooking wine and salt, steam in a steamer until done. After finishing, sprinkle with hot sesame oil to add flavor. Braised fresh fish: clean the fresh fish, apply a thin layer of oil, fry until both sides show a beautiful golden yellow. Then, add shredded spring onions and ginger, soy sauce, sugar and the right amount of water, simmer over low heat until the soup is full-bodied, sprinkle with coriander and garnish.

Steaming: add the whole fish or fillet to the steaming plate, add some sliced ginger and onions and steam for 10-15 minutes. When steaming fish, you can add some seasonings such as steamed fish soy sauce and bean paste to enhance the delicious taste of fish. Pan-fry: cut the fish into fish steaks or fillets and fry them in a pan with a small amount of oil until golden on both sides. When frying fish, you can sprinkle a little salt and pepper on the surface of the fish fillet to add flavor to the fish.

Roasting: grilled fish is a way to keep the original taste of the fish and make the meat more fresh and tender. Wash the fish and marinate with salt, black pepper, lemon juice, olive oil and other seasonings for a period of time. Preheat the oven to about 200 °C, put the fish on the baking pan and bake for 10-20 minutes (adjust the time according to the size of the fish and the actual condition of the oven). Turn once to make sure both sides are baked evenly.

Grilled fish: wash the fish, sprinkle with salt and pepper, coat with oil, and bake on a baking pan for 10-15 minutes, or until the fish is cooked. Grilled fish in sauce: first marinate the fish fillet with sauce, and then bake it until golden brown. The taste and taste of the sauce and fish fillet blend with each other. Braised fresh fish soup: put fish fillets and vegetables in a pot, add water, ginger and spring onions, bring to a boil and simmer over low heat until the fish soup becomes rich and full-bodied.