Practice:

1, a fish, remove the viscera and scales, clean, chopped into pieces. Put salt and marinate for 30 minutes.

2, ginger a piece of shredded, garlic a cut garlic, scallions cut section. Like to eat spicy dry chili a cut into 3 sections.

3, put two tablespoons of oil in the pot to smoke, put ginger, garlic and dried chili pepper segments, do not burn the paste, immediately put the fish into it, pour soy sauce, and so the fish on both sides of the pan-fried yellow, put a spoonful of sugar, add a small bowl of water. 4, cover the lid of the pot to simmer on medium heat for 3-5 minutes, open the lid, throw the green onions out of the pot. Don't mix it around, the fish will be broken. If you like vinegar flavor, add a little bit of vinegar before leaving the pot...

-Braised fish recipe two

Raw materials:

Fish, wine, green onions, garlic, chili lard, seasoning a little.

Practice:

1. Wash the fish, cut into pieces;

2. Into the hot frying pan first frying until the fish skin is yellow see hard, fish out.

3. pot with cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then into the meat broth to boil, the fish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is.

-Braised fish practice three

Take a catty of fresh carp (other fish can also be, the best live), remove scales and gills, open and wash, three cuts on each side, fry in oil until yellow on both sides.

Pot leave a little oil, into the fish, add two soy sauce, a little turn, that is, add water to the level with the fish, into the green onions, ginger, sugar, cooking wine, garlic cooking, and can add a few drops of vinegar, a seasoning, a chili pepper, to the soup can be collected to thick.

Attachment: "a thousand rolls of bean curd ten thousand rolls of fish", braised fish to cook for a long time in order to taste, frying fish does not stick off the skin is the key to the past with a variety of methods are not ideal, and now can be used to solve the problem of non-stick pan.

Frying fish has the secret pot of hot oil less fire temperature less stirred

Fish, in cooking is not very good at mastering the material, the fire is the key to success or failure, a lot of people frying fish is not a broken skin is sticky pot, if you want to fry the fish is more oil and hot enough to crispy and dry, frying fish have to pot hot, less oil, the fire should be warm.

Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mess, three or two must get the skin open flesh, the face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you're not using a pan, just tilt the pan occasionally to even out the heat and control the heat so it's not too intense.

About ten minutes outside the skin stereotypes and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted cuts, and is not a smart way to cut the fish, the soup will be easy to lose the soup, the dry frying of the fish do not want to be too big strips of the good.