Fish is an indispensable food on the Chinese table, which is nutritious and healthy. Winter fish is fat, but there is too much big fish, so it is divided into three cooking methods and tastes the most delicious way of fish!
1, remove the fish back meat with a knife to scrape out the fish velvet, remove the fish thorn, you can use the knife back to shoot the fishbone easily fall off (if there is a broken wall food machine can cut the fish, you can try non-powerful) 2, red The meat is picked up, the red fish is simmered, and it is burned with the fish head. 3, the broken food machine is used for 1 minute, and 1/3 of the fishy sweet potato powder (or raw powder) is added, and the hand is hit in one direction for 10 minutes. ! 4, add a little salt, water, add salt, the fish velvet becomes very strong, continue to play hard for 5 minutes, you can also fall into the pot! 5, squeeze out the fish balls (the method is not described), put it into the cold water, can be completely floated to be successful.
6. Open the fire and boil it. After the water is opened, press the cold water twice, and the water will boil easily. Take out the fish balls and keep the soup for spare. This is a good soup. 7. After cooking the fish balls, add a little oil, cooking wine, and ginger to taste better.
1. From the fish head cover everything is divided into two halves, the black place is scraped with a knife, go to squat. 2. Use fried tofu to yellowish. 3, continue to add 2 / 3 vegetable oil, 1/3 lard (no lard directly plus cooking oil is also OK), put 3 pieces of ginger, oily heat, first fish outside the outer layer 4, must be fired to The yellowish side is fried and the inner layer is fried. At this time, the fisheye side is facing outwards. The fish head does not need to be turned over. 5. Put the broth of boiled fish balls and season with salt. (It can be salty and salty. Taste) put a small spoonful of sugar
6. In the middle of the fire for 5 minutes, put the fried tofu in the fire for 15 minutes, put the green garlic and cut the garlic before the pan.
1, the fish belly ribs are big thorns, ginger, 1 tsp of cooking wine marinated for 5 minutes 2, put in oil and fry until golden brown, fry until the water is dried 3, then put a pot into the vinegar, a little garlic, heat After the fried fish fillet, turn off the fire after the fire is turned off, the vinegar can not pass the fish, so you can eat it in 10 minutes.
4, also a little starch before the fried
1, the demand for high taste, the thorn must go clean 2, for the fish ball, it is best: fat head fish, grass carp, squid (sequential priority) and other freshwater fish 3, hand must use the fish when the fish, the bigger the more Q bomb 4, hand to play fish must first put starch, then put salt. If you put salt starch first, it is not easy to absorb. It is not good to fix it. It has not been tried. It is good to use the cooking pot. The advantage of hand-handling is that you know the degree of fish balls. 6. When you fry fish head, you must have a big fire. Add the soup of boiled fish balls. Fish soup is as white as milk