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How to cook swordfish with tomatoes

Continue our rich red sauce, yellow bone fish meat is tender and delicious, just a big thorn, good fish, with braised way to the best, taste more rich and delicious.

Saute onion, ginger and garlic, cover with Flammulina velutipes, and add tofu cubes. Then put the pickled fish on top, pour in the pickled sauce, pour in half a bottle of beer, the beer is not over the fish, cover and simmer for 15 minutes. Sprinkle with diced red and green peppers and cook for another 2 minutes to turn off the heat.

Practice: after slaughtering fresh carp from the Lijiang River in Yangshuo, cut flower knives on both sides, sprinkle with shredded ginger and other seasonings, fry in a pan and deep-fry until golden, add soy sauce, tomatoes, red peppers and other ingredients, pour in half a bottle of beer to stew.

How dense is beer fish in Yangshuo county? Angel, who has been foraging in the area for several days, said that not only beer-fish-themed restaurants can serve this dish, but also some other Chinese and Western restaurants can order it.

How to make hot and sour bean curd fish? the most authentic way to do it.

Step 7: add sauerkraut, stir-fry with a little salt for about a minute, and then pour the prepared chicken soup into the pan. After the sauerkraut bean fish is boiled in step 8, put in the fillet with good taste. Sauerkraut bean fish step 9 then use a spoon to dig the lactone tofu into large pieces and put it into the pot.

2. Practice: wash the fish, cut the cross grain knife, cut through every other centimeter, but can not be cut off. Then add wine salt and shredded ginger to marinate for half an hour. Decide how much seasoning is added according to your own taste. Cut the tofu into pieces and set aside. Dice chili parsley and spring onions.

3. First of all, we should clean the fish, then remove the fishy line, drain the water, and then cut it into segments of the right size and set aside. Cut the tofu into pieces and blanch it with hot water to remove the fishy smell, which can also make the tofu not fragile. Prepare spring onions, ginger, garlic, pepper and dried chili peppers; wash pork and cut into thin slices.

4. Cut purple onion into small pieces, ginger into small pieces, red pepper into small pieces, and chives into small pieces. Wash the tofu fish and cut them into pieces, not too small. Put oil in the pan, heat the oil, stir-fry the ginger and onions and stir-fry the fragrance, pour into 1 bowl of water, about 250 ml. Put the bean curd fish in the boiling water.

5. Delicious ingredients of tofu fish: green vegetables, dried fish with 13 fragrances, minced pepper, a little sugar, chicken essence into the pan, quickly add salt into the vegetables, stir-fry until the vegetable is out of water; add a little 13 fragrances and chopped pepper, a little sugar, dried fish, continue to stir-fry, season with chicken essence and serve.

6. Fresh tofu fish can be kept well in the refrigerator because its temperature is relatively low. But you can't keep it for too long, it will be fine in about two days. Let's learn about the practice of tofu fish.

How to cook swordbone fish to taste good

Methods steps: boil the packed fish in a boiling water pan, remove bone spines and skin; scald the tomatoes with boiling water, peel them, and cut them into pieces; then pour the chicken soup into the pot, add the fish and boil together, after a little boil, add the minced tomatoes and refined salt, and boil them into a paste over low heat.

Ingredients: one sword bone fish, half green pepper, half red pepper, 1 tomato, right amount of carrots, right amount of onion, right amount of chopped onion, right amount of salt, right amount of soy sauce, right amount of cooking wine, right amount of olive oil, right amount of peanut oil. Cut the fish and marinate them with salt, soy sauce and cooking wine for 10 minutes.

Swordfish cut into pieces, ginger, garlic, cooking wine, and a little salt (Lao Gan Ma is salty, so don't have too much salt when pickling fish). Heat up the oil, stir-fry the pepper, fry the fish in oil and serve half-cooked. After washing the pan, saute the tomatoes, onions and sour bamboo shoots, smell and pour into the fish.

Kill the swordfish, wash and cut into pieces, chop up the red pepper and ginger. Wash hot oil in the pan, stir-fry ginger and chili peppers, then add water to boil, pour in swordfish, add salt and cooking wine, bring to a boil and turn to a low heat. Cook over low heat for about 20 minutes, lift the lid, add garlic rice and white pepper, stir in a few times and turn twice to get out of the pot and ready to cook.

How to cook swordbone fish delicious

Swordfish cut into pieces, ginger, garlic, cooking wine, and a little salt (Lao Gan Ma is salty, so don't have too much salt when pickling fish). Heat up the oil, stir-fry the pepper, fry the fish in oil and serve half-cooked. After washing the pan, saute the tomatoes, onions and sour bamboo shoots, smell and pour into the fish.

Ingredients: one sword bone fish, half green pepper, half red pepper, 1 tomato, right amount of carrots, right amount of onion, right amount of chopped onion, right amount of salt, right amount of soy sauce, right amount of cooking wine, right amount of olive oil, right amount of peanut oil. Cut the fish and marinate them with salt, soy sauce and cooking wine for 10 minutes.

Ingredients: 1 sword bone fish, 1 secret sauce, right amount of shredded ginger and onion, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, right amount of peanut oil. Clean the swordbone fish, change the knife on the back, do not cut the fish. After the casserole is heated, add peanut oil. Heat the oil and add the swordfish and fry until yellowish on both sides.

Beer swordfish practice of swordbone fish:

Practice: the fish scraped the fish scales to deal with the internal organs, gently pull out the fish line, wash off the black film in the belly, clean, chop off the fish head and tail, and then cut the fish body into segments, the fish head cut in half.

Beer swordfish: it tastes different from beer fish made of other fish, because the meat quality of the fish is different.

Swordfish cut into pieces, ginger, garlic, cooking wine, and a little salt (Lao Gan Ma is salty, so don't have too much salt when pickling fish). Heat up the oil, stir-fry the pepper, fry the fish in oil and serve half-cooked. After washing the pan, saute the tomatoes, onions and sour bamboo shoots, smell and pour into the fish.

How to make stewed swordbone fish with braised swordfish

1. Cut the swordbone fish into pieces, add ginger, garlic, cooking wine and a little salt. Heat up the oil, stir-fry the pepper, fry the fish and set aside when half-cooked. After washing the pot, saute the tomatoes, onions and sour bamboo shoots, taste and pour into the fish. Add water and half a bottle of old godmother.

2. In fact, there are not only swordfish in Guilin, but also mainly distributed in China's Qiantang River, Jiulong River, Han River, Pearl River, Yuanjiang River, Mekong River Basin in South Asia and inland rivers in Malaysia and Indonesia.

3. Steps for Lao Gan Ma to cook swordbone fish in red. Cut swordfish into pieces, ginger, garlic, cooking wine, and pickle with a little salt (Lao Gan Ma is salty, so don't have too much salt when pickling fish.) heat oil, explode pepper, fry the fish pieces in oil, and serve half-cooked.

4, fried fish non-stick pan does not lose the flesh is not easy to rot practice (1) choose a clean good pot: it is best to choose a specific non-stick pan to fry fish, if the conditions do not meet, use the daily pot at home must be brushed clean.