Question 1: How to make braised white fish, how to make delicious braised white fish, braised steps

1. Wash the white fish, clean the meat and cut into small pieces.

2. Heat oil in the pan and add fish pieces.

3. Brown the fish pieces on both sides.

4. Add the scallions.

5. Pour in the juice made with light soy sauce, cornstarch and water, and thicken it.

6. Collect the gravy and it’s ready to serve.

Question 2: How to make delicious Shiratama fish 1. Pan-fried Shirakama fish (suitable for children) Method: 1. Clean the fish and drain the water, put slices of ginger in the frying pan, and add a little Peanut oil, when the oil is hot, fry the fish until both sides are golden brown, take out the fish and put it on a plate. 2. Sprinkle some sugar on the fish, and then pour a little light soy sauce on the plate, do not pour it on the fish! 3. Boil water in the pot , then put the fish in and steam it for 2 minutes. This process is mainly to allow the steam to melt the sugar, so the time should not be long. 2. Steamed Shirakang Fish Ingredients: One Shirakang fish. Accessory ingredients: ginger, garlic, green onion, coriander . Preparation: 1. Wash the white fish, dry it, apply a thin layer of salt on the fish, put it in a plate and drizzle with a little oil and set aside. 2. Cut the ginger into shreds, cut the garlic into cloves, and spread it on the fish. .Cut green onions and coriander into sections. 3. Boil water in a pot. After boiling, put the fish in a plate and steam over high heat for 10-15 minutes until cooked. (The time may be extended or shortened due to the size of the fish. Use chopsticks to pierce the fish body. If there is no resistance to penetrate, it means it is cooked.) 4. Open the lid of the pot, add the green onion and coriander segments, cover and simmer for one minute, and then it is ready to serve. 5. Before eating, pour out the excess soup in the plate. Drizzle with soy sauce. (It is best to use special soy sauce for steamed fish, which can add freshness and flavor! ~ Ordinary soy sauce can also be used.) 3. Ingredients for warehouse fish in black bean sauce: one piece of white warehouse fish, black bean sauce, scallions, sugar, salt, MSG, cooking wine, soy sauce, and cornstarch. Method: 1. Cut the white warehouse fish three or four times on each side of the fish body, add salt, and marinate with cooking wine. 2. Chop the black bean sauce and saute it in an oil pan until fragrant. 3. Cut green onions into strips. 4. Place the scallions and ginger slices under the fish, pour the black bean sauce on the fish, put it in a steamer (a regular pot with water will also work) and steam over high heat for about 5 minutes. Take it out and pour out the fish juice. Do not leave out the ginger slices and scallion slices. 5. Heat a tablespoon of oil and shredded green onions, mix well, and pour over the fish. 6. Add soy sauce, sugar and MSG to the fish sauce and bring to a boil. Thicken with cornstarch and pour on the fish.

Question 3: How to make braised fish, how to make braised fish delicious, ingredients for braised fish:

1 pomfret, 1 clove of garlic, 1 small piece of ginger , 1 green onion, 1 pepper, 15ml light soy sauce, 5ml dark soy sauce, 15ml cooking wine, 10g starch, 5g sugar.

1. Remove the internal organs of the pomfret, rinse it with water, and make two or three diagonal cuts on both sides of the fish.

2. Add salt, 5ml cooking wine and ginger slices and marinate for a while.

3. Slice garlic, cut peppers into rings, and chop green onions.

4. Pat both sides of the pomfret with a little dry starch and set aside.

5. Heat the wok, wipe the bottom of the pan with ginger cubes, add a little oil to heat, put the pomfret into the pan, fry over low heat until golden brown on both sides, drain the oil .

6. Leave a little base oil in the pot, sauté the onions, ginger, and garlic slices, add the pomfret, add light soy sauce, dark soy sauce, cooking wine, and sugar.

7. Add an appropriate amount of water (the water is the same as the pomfret), bring to a boil over high heat, then reduce to low heat and cook until the soup thickens, and remove the pomfret to a plate.

8. Thicken the remaining soup with water starch and pour it over the pomfret, and finally sprinkle with chives.

Question 4: How to remove the earthy smell when braised freshwater white pomfret? Freshwater white pomfret has tender and delicious meat. It can be braised or steamed when eaten fresh. It is rich in nutrients and is a rare freshwater fish.

When braised, wash the fresh fish in salt water to remove the earthy smell and make the fish taste fresh.

Adding an appropriate amount of wine or vinegar when cooking is a good way to remove the fishy smell. Because ethanol in wine is a good organic solvent, the trimethylammonium in fish that can produce fishy smell will be dissolved when it comes into contact with ethanol, and will evaporate with heating, so the fishy smell will disappear.

What kind of wine is good? In addition to rice wine, white wine and fruit wine will work.

Vinegar can remove the fishy smell because a large component of the fishy smell is amines, which are weakly alkaline. The acetic acid in vinegar and the alkaline amines can combine to form neutral salts. This can reduce the fishy smell.

To remove the fishy smell, is it better to use wine (any wine will do) or vinegar?

This depends on the eating habits of people in different regions. Southerners generally prefer light food, so they like to use rice wine; northerners tend to have a heavier taste and like to use vinegar. In fact, many people prefer to use both wine and vinegar. The ethanol in the wine and the acetic acid in the vinegar combine to produce fragrant vinegar. Combined with an appropriate amount of onions, ginger, garlic and other seasonings, the cooked fish tastes more fragrant. .