Composition:

Fish, wine, onion, garlic, pepper lard and seasoning.

Exercise:

1, after killing fish, add salt, seasoning and stir-fry 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 reason why the fish is fishy, the skin is fragrant and delicious, but the fish is not fragrant and delicious is as follows:

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 reason why the fish is fishy, the skin is fragrant and delicious, but the fish is not fragrant and delicious is as follows:

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 onions and parsley, 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, a little 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 cooked lard, wine onion, garlic, pepper and seasoning in a pot, then add meat soup to boil, and add 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

Ingredients: 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.

Extended data

Steps of braising fish in soy sauce:

1, prepare a clean fish, wash and dry the skin.

2. Wash the ingredients for later use.

3. Put oil in the wok, add a little salt (so that the fried fish skin is not easy to break), fry the fish on both sides and take it out.

4. Put oil in the wok, add garlic cloves, onion, ginger slices, pepper and red pepper to stir fry, add fried fish, spray a little yellow wine and pour in soy sauce.

5, it is best to light soy sauce, add half a bowl of hot water and a little salt, and turn the fire to a small fire.

6. After adding less sugar for at least 20 minutes, finally collect the juice on the fire and put it on the plate, sprinkle with chopped parsley.

First, the nutritional value of braised fish

1, the protein content of fish is twice that of pork, and it belongs to high-quality protein with high absorption rate, about 87% to 98% will be absorbed by human body.

2. Fish is rich in thiamine, riboflavin, nicotinic acid, vitamin D and a certain amount of minerals such as calcium, phosphorus and iron. Although the fat content in fish is low, the fatty acids in it have been proved to have the functions of lowering blood sugar, protecting the heart and preventing cancer.

3. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis.

Second, the heat of braised fish (per kloc-0/00g)

1, heat: 12 1.95 kcal

2. Carbohydrate:1.38g.

3, fat: 6, 60 grams

4, protein 15,11g.

5, cellulose 0.8 1 g.

Third, people who should not eat braised fish

1, combined with patients. When taking isoniazid, some fish are prone to allergic reactions, such as nausea, headache, skin flushing and conjunctival congestion. In severe cases, palpitation, lip swelling, rash, diarrhea, abdominal pain, dyspnea, elevated blood pressure, and even hypertensive crisis and cerebral hemorrhage may occur.

2. Patients with liver cirrhosis: It is difficult for the body to produce coagulation factors during liver cirrhosis, and the platelets are low, which is easy to lead to bleeding. If you eat sardines, herring, tuna, etc. Rich in C20-C5- enoic acid, your condition will deteriorate sharply.

3. People who take cough medicine should not eat fish, especially deep-sea fish, so as not to cause histamine allergic reaction, leading to skin flushing, conjunctival congestion, dizziness, rapid heartbeat, urticaria and other uncomfortable symptoms. Many deep-sea fish contain histamine. Once the histamine content in the human body exceeds the standard, the substance will enter the blood circulation of the human body, leading to histamine allergic reaction.