Composition:
Fish, wine, onion, garlic, pepper lard and seasoning.
Exercise:
1, after killing fish, add salt, season and soak in fried powder for about half an hour;
2. Put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.
3, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) into juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Suitable.
4. After the fish is cooked, you can release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.
Tip:
1, the fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating.
2. The fish has a fishy smell, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste for the following reasons:
You must put salt before frying fish and immerse it for about half an hour, which can achieve the effect of removing mud and fishy smell. If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.
Second, the practice of braised fish
1, the fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating.
2. The fish has a fishy smell, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste for the following reasons:
You must put salt before frying fish and immerse it for about half an hour, which can achieve the effect of removing mud and fishy smell.
If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.
3. The procedure of stewing fish is usually as follows:
A, after killing fish, add salt, seasoning and fried powder to soak for about half an hour;
B, put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.
C, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough.
D, after the fish is cooked, release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.
Third, the practice of braised fish
Ingredients: fish, wine, onion, garlic, pepper lard and seasoning. Exercise:
1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.
Fourth, the practice of braised fish
Raw materials: fish, lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate, onion, ginger, garlic, clear soup, lard, sesame oil, star anise and wet starch.
Production: (1) Wash the fish, cut with oblique knife, lean meat, cut bamboo shoots into 6 cm long strips, and cut onion and ginger into sections. Slice garlic.
(2) Put peanut oil in the wok, heat it to 80%, fry the fish in the oil until golden brown, and take it out.
(3) Add lard to the wok, heat it to 60%, add star anise, and stir fry slightly, that is, add fat slices of onion, ginger and garlic. Stir-fried bamboo shoots Then add soy sauce, cooking wine and clear soup, bring to a boil, add fish and simmer on low heat.
Boil 15 minutes. When one third of the soup is left, thicken it with monosodium glutamate and wet starch. When the juice is thick, pour in sesame oil and serve.
Features: The fish tastes fresh and salty, and its color is ruddy and shiny.
Five, the practice of braised fish
I have never been good at cooking fish. I really started to learn to cook fish, or I learned it slowly according to the recipe after I got married. It doesn't look good, but it tastes good.
Raw materials:
Fish, onion, ginger, garlic, all kinds of spices.
Exercise:
1. After the fish is washed, leave it for a while and drain it.
If you like, you can soak it in water. You can use cooking wine and salt first.
Marinate things for about 15-20 minutes.
2, onion slices, garlic mashed, the whole onion is good.
3. set fire to the pot. Wipe the wok clean with ginger slices before pouring oil, and then pour oil, adding a little more oil than cooking. Put the fish down when the oil is hot. Fire is not necessarily the biggest. Fry until the fish skin begins to turn yellow. After frying, turn the fish over and fry the other side.
4. Take out the fish after frying, leave a little oil in the pot, pour out the excess oil, then add the pepper to stir fry until fragrant, then take out the pepper particles, then put the onion, ginger, garlic, soy sauce, vinegar, cooking wine, sugar and salt into the pot, then add water, return the fish to the pot after boiling, and stew it on medium heat.
This process is the practice of hard-working people. Lazy people can directly add seasoning and water to stew fish without holding the fish out of the pot.
If you like spicy food, you can put a little dried red pepper and pepper granules together in the pot, or you can remove the pepper granules and put the pepper again.
When the soup in the pot is about to boil, the fish can be cooked.
What should be done is to turn the fish over when cooking. However, my level of turning fish is really not high, so I seldom turn it when stewing. I just scooped up the soup with a rice spoon in the middle and poured it on the fish several times.
In different places, the practice of braising fish seems to be somewhat different. In my hometown, if you like the taste of fish, you will put some fat pork in the pot and stew it with the fish. Pork oil will be boiled out and put into soup, and then put into fish, and the taste will be stronger.
Sixth, praise braised fish.
Seven, the practice of braised fish
fish in brown sauce
material
800 ~1000g crucian carp
25g dried shredded red pepper.
Ginger 15g
Octagonal 5 grams
Onion10g
Cooking wine 15g
Sugar powder 10g
Eggs 1
20g vinegar
Soy sauce 15g
manufacture
1. Wash crucian carp and marinate with salt, shredded ginger and cooking wine 10 minute.
2. Wrap salted fish in egg juice, fry in oil pan until light golden brown, and take out.
3. Saute shredded ginger, shredded dried Chili and star anise in a pot, add a little water, vinegar, powdered sugar and soy sauce to the fried fish, cook until the soup is almost dry, season, thicken and take out.
4. Sprinkle chopped green onion after serving.
Tips
Fish tastes best when cooked within 2 hours after washing.
Eight, the practice of braised fish
Material: one grass carp (about 3.2kg).
Marinade: 2 cups of soy sauce 1/,onion1root, 5 slices of ginger, and 4 tablespoons of spiced powder1/.
Marinade: 4 star anise, cinnamon 1 piece, 4 tsps of sugar, 1/2 cups of soy sauce, 2 cups of water.
Production process:
1) grass carp is washed, cut into small pieces and marinated with wine and marinade for more than 2 hours.
2) Heat the oil to 80% heat and fry the fish pieces until crisp and yellow.
3) Bring the marinade to a boil, simmer until it is thick, take out the anise cinnamon, and add 1 tbsp tomato sauce to boil.
4) Put the fish section 2 into the marinade, add a little Bailey liqueur, and collect the juice with low heat.
Nine, the practice of braised eight-beard fish
Raw materials:
Bashu fish, a little wine, onion, garlic, pepper lard, seasoning.
Exercise:
1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.
Note: Octopus is catfish!
Ten, the practice of braising fish.
A: Wash and dry the fish (1.2kg is appropriate);
1. Boil the pan until it is dry, then wipe it twice with a wet cloth, drain the oil, and fry the fish into golden brown on both sides;
2. Pour 1 tablespoon cooking wine, 1 tablespoon vinegar and 2 tablespoons soy sauce on the fish, and then add cold water to the fish;
3. When the water is boiling, add 3 cloves of garlic, 3 slices of thick ginger and 1 onion.
After the water is boiled, turn to low heat, cover with stew 10 minute, add salt and monosodium glutamate, and then turn the fish over;
Stew for another 5 minutes, then collect the juice and take it out of the pot.
note:
1. The fish must be dried, or it will stick to the pot.
2. The hot pot must be wiped with a wet rag to prevent it from sticking to the pot.
3. Be sure to put vinegar to refresh yourself.
B: the practice of braising fish in brown sauce:
1. After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.
2. Fry fish with the remaining oil! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! !
Be careful when turning the fish. If you break the pot, you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the family will use their own methods!
4. Adding the most important yellow wine+soy sauce after the water is boiled is a step of deodorization, seasoning and dyeing! Add the previous ingredients and burn together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape!
There is some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!
6. The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!
XI。 The practice of braising fish in soy sauce
Carassius auratus (number 1.2 kg) was washed and dried;
Heat the pan until it is dry, then wipe it twice with a wet cloth, put in oil, and fry the fish until both sides are golden;
Pour 1 tablespoon cooking wine, 1 tablespoon vinegar and 2 tablespoons soy sauce on the fish, and then add cold water to the fish;
After the water boils, add 3 cloves of garlic, 3 slices of thick ginger and 1 onion.
After the water is boiled, turn to low heat, cover with stew 10 minute, add salt and monosodium glutamate, and then turn the fish over;
Stew for another 5 minutes, then collect the juice and take it out of the pot.
note:
1. The fish must be dried, or it will stick to the pot.
2. The hot pot must be wiped with a wet rag to prevent it from sticking to the pot.
3. Be sure to put vinegar to refresh yourself.
I made an appointment in the afternoon to chat with a man who claimed to be a literate person. I feel a lot and am deeply stimulated. So, on the way back, I decided to treat myself. Finally, I bravely climbed to the peak of cooking and challenged "braised fish".
In fact, fish is not unheard of, just because the steaming operation is relatively simple, and the feedback of the final product is good, so this cooking method is basically chosen when showing off, and the difficult braising method is rarely involved. However, when my brother visited in Shenzhen before, he showed his hand. As a result, my brother broke his glasses and praised him. So this operation, full of confidence in yourself, will not be too difficult.
The fish has been cleaned up, so the cleaning in the water is completed and it directly enters the "pickling" stage. Of course, don't forget to cut a few knives on the fish to make the taste easier to eat. Sprinkle a little salt, add vinegar, cooking wine, soy sauce and chicken essence, mix well and let stand for more than ten minutes. Cut a few slices of ginger while waiting. The next stage, in my opinion, is the most complicated and the most prone to problems in operation. I operated carefully, but there was still a problem: one side of the fish skin stuck to the pot, which ruined the appearance of the fish, but fortunately the other side was intact. Think about it, disability is also a kind of beauty, and it is not too much to blame yourself. Take the intact side as a "face project". Fry the fish until golden on both sides, add the C-type secret recipe of this dish-chopped garlic seedlings, oil the ginger slices prepared before, and enter the third stage of "braising in soy sauce". Add warm water to the fish, add a little soy sauce and soy sauce, add 6-7 dried red peppers, cover the pot, and simmer until the water is dry. Because the fish has been marinated before, the taste is basically suitable and can be seasoned to the extreme. Braised fish is ready.
The fish is tender and smooth, with a moderate salty taste, which is swept away. People who eat are satisfied, and people who cook are proud. So I recorded it and showed it off. Ha ha!