Braised Fish Ingredients: One carp (one pound, gills removed, scales removed, belly cut open, cleaned) Accessories: About half a tael of cooked chicken (cut into thin slices) and half a tael of fresh mushrooms ( Slice) half a liang of bamboo shoots (cut into thin slices and cook in boiling water for about five minutes) Seasoning: half a liang of green onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. One tablespoon of starch, mixed with water to make gravy. One tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and MSG. Preparation method 1 Ingredients Preparation Ingredients: One braised fish and carp (one pound, gills removed, scales removed, belly cut, clean) Accessory ingredients: About half a tael of cooked chicken (thinly sliced) Half a tael of fresh mushrooms (sliced) Half a tael of bamboo shoots (Slice into thin slices and cook in boiling water for about five minutes) Seasoning: halve green onions, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. One tablespoon of starch, mixed with water to make gravy. One tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and MSG. Cooking method: 1. After tidying up the fish, make five or six cuts at equal distances on both sides of the fish body. Apply salt and cooking wine to taste for more than half an hour. 2. Heat oil in a pot until it is 70% hot, fry the fish until it turns slightly yellow, take it out and set aside. 3. Leave about one ounce of oil in the pot, heat it until it is 40% hot, then reduce the heat to low and stir-fry the ginger slices, garlic slices and green onions until fragrant. 4. Add the chicken slices, bamboo shoot slices, and mushroom slices and stir-fry over medium heat for half a minute. 5. Add about a pound of soup or water, add fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes. 6. Pick up the fish and put it on a plate for later use. 7. Thicken the soup in the pot and pour it into the fish plate. The secret to frying fish is to heat the pan with less oil, less heat, and stir the fish less. It is a difficult ingredient to master in cooking. The heat is the key to success or failure. Many people fry fish either torn skin or sticking to the pan. If you want to fry fish, you need oil. If there is enough and it is hot enough, it will be crispy and dry. For frying fish, the pan must be hot, the oil should be small, and the fire must be warm. Once the fish is in the pot, move it less. This is the secret and only way to fry fish. If you keep turning it because you are afraid that it will not be cooked, it will be self-defeating, and the skin and flesh will be ripped apart and changed beyond recognition. Before that, you must wait for the pot to be hot before adding oil. The fish must be dried before adding it to the pot. Fry lightly over low heat. Don't push and turn over in a hurry. If you are not using a pan, just tilt the pan occasionally to allow the fire to heat evenly and control the fire not to be too intense. It takes about ten minutes for the skin to set and then turn over. At this time, the meat is cooked and the juice in the middle can still be retained. If it feels firm even when touched with a spatula, it is too much. In fact, some people are afraid that it will not be cooked yet and draw a knife edge on the fish body in advance. This is not a clever method. Once the fish is cut open, the soup will easily be lost. The dry-fried fish should not be too big. Preparation method two: Ingredients preparation Ingredients: fish segments (not sure whether it is silver carp or silver carp), edamame kernels (not too much). Accessories: cooking wine, braised sauce (dark soy sauce is enough), dried chili pepper (optional) Seasoning: ginger, onion, salt, sugar Cooking method 1. Clean the fish and cut it into sections (because the fish is too big, I cut it in half (usually not needed) It doesn’t matter if it’s a little thicker. Just rinse the edamame kernels with water, chop the dried chilies into small pieces, chop the green onions, and slice the ginger. 2. Put oil in the pot, a little more oil, and fry the fish segments in the pot. Fry on both sides until the surface is slightly burnt. Be careful when flipping. You can use chopsticks to flip the sides. Add ginger slices and chili peppers and shake the pot a few times. . 3. Turn to low heat, sprinkle the edamame evenly on the fish segments, add cooking wine, pour evenly on the fish segments, and cook on high heat for about 5 seconds. 4. Add the braised sauce (the same goes for dark soy sauce. According to your own taste, the amount you add is mainly responsible for the final color) and sugar (the braised sauce itself is prepared. According to personal taste, you don’t need to add sugar. If you use If it is dark soy sauce, you must add sugar), a little salt, shake the pot gently, or use a spatula to turn it slightly. 5. Add water, cook until the juice is reduced, and sprinkle with a little chopped green onion. Preparation method three: Ingredients preparation Ingredients: fish Seasonings: wine, onions, garlic, chili lard, and a little seasoning. Cooking method: 1. Wash the fish and cut it into pieces; 2. Put it in a hot oil pan and fry until the fish skin turns yellow and becomes hard, then take out the fish. 3. Add cooked lard, wine, onions, garlic, chili, and seasonings to the pot and stir-fry, then add the meat broth and bring to a boil, then add the fish. Then simmer over low heat for about ten minutes. When the cooked fish juice becomes gelatinous, add MSG and shake to coat the fish pieces with the marinade. Serve.

Preparation method 4 Ingredients Preparation Ingredients: clean fish (500g) Seasoning: cooking wine (15g) refined salt (5g) white sugar (8g) soy sauce (30g) wet starch (25g) green onion (10g) cooked pig Oil (100g) Ginger slices (2g) Cooking method Place the fish on the vegetable mound and chop into 3cm square pieces. Put the pot on a high fire, add 50 grams of cooked lard after it is hot. After the oil is hot, add 5 grams of green onions, ginger slices and cooking wine. Stir it for a while, pour the fish pieces into the pot, and then add water. 600 grams, cover the pot and cook for 7 minutes, until the fish is soft and tender, remove the pot from the heat, pour two-thirds of the soup into a soup bowl with Jingchu flavor, a famous Chinese dish, and use it for other purposes. Add 50 grams of water, add fine salt, sugar, and soy sauce, turn the pot to low heat and simmer for 13 minutes until the fish flavor is revealed. Add MSG, hold the pot with your left hand and keep shaking it on the fire. Pour in wet starch, and when the soup becomes thick and sticky and sticks to the fish pieces, then pour in cooked lard, sprinkle with green onions, and use a spatula to transfer the fish to a plate. The key to the process: First stir-fry the sugar color in this dish, heat the pan with a little oil, add the white sugar and stir-fry until it turns red, add boiling water to boil, add seasonings, add the oiled fish pieces, and cook as above, the color will be bright red. Nutritional value There are many types of fish. The main edible freshwater fish include carp, grass carp, crucian carp, mandarin fish, etc., and the saltwater fish include yellow croaker, hairtail fish, flat fish, etc. They all have the characteristics of tender and delicious meat and rich nutrition. They are a good source of some vitamins and inorganic salts. Main functions: Fish meat contains folic acid, vitamin B2, vitamin B12 and other vitamins, which can nourish and strengthen the stomach, diuretic and swelling, clear breast milk, clear away heat and detoxify, relieve cough and relieve gas. It is effective for all kinds of edema, puffiness, abdominal distension, oliguria, jaundice and lactation obstruction. Eating fish has a good effect on fetal dysphoria and edema of pregnancy in pregnant women. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is helpful in preventing cardiovascular diseases such as hypertension and myocardial infarction. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Regular consumption of fish also has the effects of nourishing the liver and blood, nourishing the skin, and nourishing the hair. Applicable people: Most people can eat it. Applicable amount: 100g each time. Special reminder: Use less salt when using it as a lactation therapy. There is no need to add MSG when cooking fish. Because they have a great umami flavor all by themselves. Braised fish should not be eaten often. Braised fish is about color, aroma and taste. The traditional method of braised fish in my country is to first fry and fry at high temperatures. During the frying process, the surface of the fish will form a kind of fish called miscellaneous. Molecular substances such as cyclic amines will enter the human cell nucleus and interact with human genes, thus changing the basic structure of genes and causing genetic mutations, that is, causing cell canceration. Fish and meat are toxic and should not be eaten by those with chronic diseases. In particular, people with diabetes and those with chronic digestive tract diseases should not eat braised fish.