Exercise:

1, one fish, viscera and scales removed, washed, diced and salted for 30 minutes.

2. Shred ginger, chopped garlic and chopped onion. Cut a dried pepper that likes spicy food into three sections.

3. Put two tablespoons of oil in the pot until it smokes. Add shredded ginger, minced garlic and dried peppers. Don't burn them. Immediately put the fish pieces in, pour the soy sauce, wait for the fish to fry on both sides, put a spoonful of sugar and add half a bowl of water. 4. Cover the pot and simmer for 3-5 minutes, then bring the pot to the boil, and take the onion out of the pot. Don't mix them together, the fish pieces will break. They are jealous. ..

Braised fish practice 2

Raw materials:

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.

Braised fish practice 3

Take about a catty of fresh carp (other fish can live best), remove scales and gills, remove internal organs and wash, cut three knives on each side, and fry in oil until both sides are yellow.

Leave a little oil in the pot, add the fish, add two or two soy sauce, and turn it slightly, that is, add water until it is even with the fish, add onion, ginger, sugar, cooking wine and garlic, and add a few drops of vinegar, an star anise and a pepper until the soup is thick.

Attachment: "A thousand tofu rolls and a thousand fish." Braised fish takes a long time to taste, and frying fish without peeling is the key. In the past, all kinds of methods were not ideal, but now they can be solved without sticking to the pot.

There is a secret to frying fish: use less hot oil, heat less and stir less.

Fish is a difficult material to master in cooking, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need enough oil and heat to be crisp and dry, while frying fish needs heat, oil and warmth.

When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.

About 10 minutes for skin setting, and then turn over. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid of being unfamiliar, it is not a clever way to draw a knife edge on the fish in advance. As soon as the fish is cut open, the soup is easy to lose, and the dry-fried fish should not be too big.