Hello everyone, today the editor has paid attention to a more interesting topic, which is about the method of black fish, so the editor has compiled 2 related introductions about the method of black fish Answer, let's take a look. How does the black fish do it? The most authentic way of making black fish? How does the black fish do it? The method of black fish is as follows, fried black fish fillet ingredients: 300 grams of black fish, 1 carrot, half a red pepper, 1 teaspoon of salt, half a green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 soup of oyster sauce, Spoon 3 drops of sesame oil, 4 tablespoons of water starch, appropriate amount of vegetable oil. Method: 1. Cut ginger and garlic into mince, cut carrot into diamond-shaped slices, cut green onion from the middle, cut obliquely into sections, remove seeds from red pepper and cut into diamond-shaped pieces; 2.1 tablespoons of oyster sauce, Mix 1 tablespoon of light soy sauce, 1 tablespoon of water starch, 3 drops of sesame oil and an appropriate amount of salt to make a sauce. Slice the black fish into slices, add 1 teaspoon of salt, pinch with your hands until the fish fillets become sticky, add water starch in stages, Add 1-2 tablespoons of water starch each time, pinch with your hands until the water starch is completely absorbed by the fish fillets before adding. 3. Finally, pour in 1 tablespoon of oil, mix well and let it sit for 10 minutes. Pour oil into the pot and heat it up. Add minced ginger and garlic, stir-fry over low heat, add fish fillets, carefully divide the fish fillets with chopsticks, fry until most of the fish fillets turn white, push the fish fillets to the side of the pot, add carrots and red peppers Stir-fry with scallions until fragrant, pour in the sauce, turn up the heat, turn the spoon to coat the sauce evenly, and then turn off the fire! 2. Braised black fish with garlic seeds Ingredients: 1 black fish, appropriate amount of oil, 2 grams of salt, 5 grams of sugar, 2 grams of pepper, 10 grams of braised soy sauce, 15 grams of white vinegar, 100 grams of garlic seeds Method: 1. Slaughter, wash and cut into pieces For 2 cm wide sections, marinate for 10 minutes with shredded green onion, ginger, pepper, white vinegar and salt, and dip a little dry starch on the surface. 2. Put it in a frying pan and fry until golden on both sides. Even better, you can cook it in one pot directly. If you are afraid that the fish will be stained, you can only use two pots to make one dish. 3. Put a little oil in the wok, add garlic and fry until the surface turns yellow, add Boil water, add sugar, salt and pepper to taste at the same time, add an appropriate amount of braised soy sauce for color, and add a little white vinegar to remove the fishy smell, put the fried fish pieces in, and simmer for about 5 minutes! The practice of black fish is the most authentic practice? Ingredients: 1 snakehead fish; 1 packet of pickled fish seasoning; several slices of ginger; half a piece of garlic; several peppercorns and dried peppers (depending on your own taste); 1 small handful of parsley; seasoning; salt; sugar; pepper powder Wash it, I used 3 catties black fish, and finally put it in my home insulation casserole just right. Decompose the fish: Slice the thick part of the black fish into slices (I try to make the fish slices thinner, and it will be more delicious later); remove the fish head, fish tail, fish steak (fish steak cut into sections), etc. as the back Ingredients for making fish soup. Wash and slice ginger, peel garlic cloves (about half a garlic), wash and cut coriander into sections. Add the salted fish bag in the pickled fish seasoning to the fish fillet (if the fish is not tender enough, you can add some cornstarch or egg white), and the cooking wine is lightly marinated evenly. Heat the frying pan and pour oil, add ginger slices, garlic cloves, Chinese prickly ash, and chili and stir-fry until fragrant. Pour the fish head and fish tail and other soup ingredients into the pan and stir-fry. Pour cooking wine and continue to stir-fry. After the fish pieces are fried, pour boiling water into the pot (pour boiling water or warm water), then open the sauerkraut packet in the sauerkraut fish seasoning, pour the sauerkraut and another packet of seasoning packet into the pot and cook together with the fish soup. Cook the fish in the pot until it is half-cooked, then pour it into another thermal insulation casserole. If the soup is not enough, you can add some boiling water, and add salt, pepper, and sugar as appropriate (add a little sugar to enhance the taste). After the water in the casserole is boiled, turn to low heat, use chopsticks to evenly clamp the marinated fish fillets into the pot, blanch on high heat until the color changes, and then turn off the heat. Spread dried red pepper segments and prickly ash granules on the fish fillets, sprinkle with coriander, boil a tablespoon of oil and pour over it, the fragrant fish with pickled cabbage is ready to serve. Ingredients: 1 black fish; 2 tomatoes; 2 slices ginger; Marinate for 15 minutes. Peel the tomatoes and cut into small pieces. Slice the ginger and chop the green onion. Heat up the oil pan, add ginger slices and sauté until fragrant, add fish bones and stir-fry for a while, and remove them after they all change color. Put the remaining oil into the pan and stir-fry the tomatoes until they become soft and sandy. Add 2 small bowls of water, bring to a boil, add fish bones and cook together. Cook until the soup is thick and add 1 tablespoon of tomato paste. Add some salt to taste. Use chopsticks to pick up the fish fillets and put them into the pot (to prevent the juice of the marinated fish from being poured in together). Use chopsticks to disperse and cook until the fish changes color. Turn off the heat, sprinkle chopped green onion. Ingredients 1 black fish; 6 slices ginger; Fry the fish in hot oil over low heat until the edges of the fish pieces turn slightly golden brown. Add cooking wine and sliced ginger. Add water and bring to a boil. Cook until the fish soup turns white, add salt and monosodium glutamate. Take out, sprinkle with chopped green onion. At this point, the above is the introduction of the editor's question about the practice of black fish. I hope that the two-point answer about the practice of black fish will be useful to everyone.