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How do you cook duck-billed fish?

1. First scald the skin of the platypus fish with warm water, remove the nigra from the surface, and change the platypus fish to a knife. (2) boil the fish mouth, bone and tail over high heat, wait for the soup to be milky white for about 20 minutes, then cease fire; change the fish into slices, paste and oil them and set aside.

2. In the process of roasting duck-billed fish, turn the fish over after the first side of the barbecue, and then barbecue the other side, so that the fish is more delicious and tastier to eat. In addition, you can cut the fish twice before roasting, so that the sauce and flavor can penetrate into the fish and make the flavor more intense.

3. Spoon-nosed Sturgeon-(pronounced slowly) the introduced species of spoon-nosed Sturgeon, also known as American spoon-nosed Sturgeon, and "Mississippi spoon Sturgeon", live in the slow-moving waters of the Mississippi River.

4. Materials: 600 grams of platypus fish, 100 grams of cucumber, 10 grams of coriander, 10 grams of red pepper rings. 10 grams of seasoning salt, 10 grams of chicken powder, 10 grams of monosodium glutamate, 8 grams of pepper, 10 grams of cooking wine, 15 grams of sugar, 15 grams of Thai fish sauce, 800 grams of broth, 20 grams of onion, ginger and 20 grams of lard.

5. Kung Pao duck bill fish sweet and spicy four seasons fishing song "Kung Pao duck bill fish" is stir-fried in accordance with the practice of Kung Pao. For diners who like to eat duck bill fish, the meat is delicate and tender, smooth and tasty.

How to cook elegant fish is the best?

Steamed elegant fish step 1 first fish fishing, and then add salt, onion, ginger and garlic flavor.

Choose an elegant fish, remove the scales and cut the viscera, wash it, use a knife on both sides of the fish, wipe the wine and salt all over the body, deep-fry it in a frying pan until the skin is wrinkled and fish out. Change the cold oil in the pan, gradually stir-fry the chili peppers, chopped bean cloves, ginger and garlic until the smell comes out, that is, seep the fresh soup until it tastes fragrant, and beat the dregs.

The catfish (or Guizhou fish) eviscerate, rinse repeatedly, cut small pieces, add a little salt, cooking wine and ginger slices and marinate for about half an hour, rinse off the sundries after flying water and set aside (this step is critical because the catfish (or Guizhou fish) is fishy and has a lot of mucus, so it can be well deodorized and cleaned.

Step: select an elegant fish, remove the scales and cut the internal organs, wash, wipe both sides of the fish with a knife, wipe the wine and salt all over the body, deep-fry it in a frying pan until the skin is wrinkled and fish out. Change the cold oil in the pan, gradually stir-fry the chili peppers, chopped bean cloves, ginger and garlic granules, until the smell comes out, that is, seep the fresh soup and burn until fragrant, beat the flavor dregs.

How to cook yabian head fish? delicious.

1. Clean the fish head 2 add cooking wine 3 and sprinkle salt on the surface of the fish head evenly. 4 put ginger slices 5 boil a pot of water 6 water boil, put in the fish head, cover, heat for about 5 minutes, until the fish can be put in with chopsticks. Sprinkle chopped green onions in an oil pan and heat the oil.

2. Operation / step 1 wash the elegant film head fish and change the knife. Cut the ingredients, millet and pepper, and shred ginger. Spread chopped pepper over the fish with salt and sprinkle with a small amount of salt. Add soy sauce and steamed fish soy sauce and steam for 20 minutes.

3. Opium fish, the meat on the body is more delicious, the price is expensive, the domestic rare. Many of the bodies of opium fish (flounder) have been sold to the Japanese to make sashimi. It is said that the Chinese people also claim that the head of opium fish is the most nutritious, a little Ah Q spirit, and it is true to exchange the fish body for money.

How to cook elegant fish to taste good?

The catfish (or Guizhou fish) eviscerate, rinse repeatedly, cut small pieces, add a little salt, cooking wine and ginger slices and marinate for about half an hour, rinse off the sundries after flying water and set aside (this step is critical because the catfish (or Guizhou fish) is fishy and has a lot of mucus, so it can be well deodorized and cleaned.

Step: select an elegant fish, remove the scales and cut the internal organs, wash, wipe both sides of the fish with a knife, wipe the wine and salt all over the body, deep-fry it in a frying pan until the skin is wrinkled and fish out. Change the cold oil in the pan, gradually stir-fry the chili peppers, chopped bean cloves, ginger and garlic granules, until the smell comes out, that is, seep the fresh soup and burn until fragrant, beat the flavor dregs.

Steamed elegant fish 2 jin ginger 10g garlic 20g green onions 50g steamed elegant fish step 1 first fish, and then add salt, onion, ginger and garlic flavor.

How to cook duck-billed fish

First, scald the skin of the platypus fish with warm water, remove the nigra from the surface, and change the platypus fish to a knife. (2) boil the fish mouth, bone and tail over high heat, wait for the soup to be milky white for about 20 minutes, then cease fire; change the fish into slices, paste and oil them and set aside.

Wash the platypus fish and cut them into large pieces. After the duck-billed fish is cut, stir well with wine and minced ginger and marinate for a while. After pickling, steam in cold water for about 8 minutes. In another pot, pour in the thin salt soy sauce and add a little onion and pepper to bring to a boil.

Secondly, in the process of roasting duck-billed fish, we can start with ingredients.

The duck-billed fish is slaughtered, cut open from the abdomen, remove the internal organs, wash and chop off the fish beak and tail. Chop the fish into sections spaced 1 cm apart and set aside. Wash and peel the cucumber, cut it into 1 cm thick section with an oblique knife of 45 degrees, wash the coriander and cut into 3 cm long sections.

Production steps: kill the platypus fish, remove the internal organs from the abdomen, wash and set aside, remove two pieces of fish from the middle bone, tear off the fish skin and cut into strips 6 cm long, 3 cm wide and 5 cm thick. Add 5 grams of salt, monosodium glutamate, chicken powder and marinate for 15 minutes.

Practice 1: steamed duckbill fish, the meat is extremely smooth and delicious, and a small section of transparent cartilage in the middle of the fish is the spine of the fish, which feels crisp and delicious, accompanied by outsourced delicious fish. It is also a kind of food and drink with great appetite.