Here are five ways to stew fish:

the first kind of stewed fish with tomato

raw materials: grass carp, tomatoes, salt, chicken essence, onion, ginger, soy sauce, tomato sauce, red rice wine, corn starch, white sugar and white pepper

Practice:

1. Cut the grass carp into squares. Dice 2 tomatoes, cut 2 tomatoes into petals, slice ginger, and cut shallots into sections

2. Put grass carp pieces into a bowl, add ginger slices, rice wine and salt, grab them evenly by hand, and leave them to marinate for 15 minutes

3. Put corn starch into the plate, and put the fish pieces into a thin layer of corn starch. If they are too thick, pat them dry by hand

4. Turn over and continue to fry until golden brown on both sides, and drain the oil for later use

6. Wash the pan, reheat a little oil, add ginger slices, and stir-fry chopped green onion until fragrant

7. First, add 2 diced tomatoes, stir-fry them with low fire

8. Then add tomato sauce, sugar, light soy sauce, salt and water, and cook them over medium heat. Cover and simmer for about 1 minutes

1. Turn the fish pieces several times in the middle, so that the fish can be completely immersed in the sauce, and cook until the sauce is thick. Finally, add chives, chicken essence and white pepper to serve.

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The second kind of home-cooked stewed fish

Ingredients: one carp (1.5 Jin), half a piece of tofu, four taels of pork with skin and two taels of wide vermicelli.

seasoning: six red pepper, onion, ginger, garlic, sugar, cooking wine, aniseed, pepper, vinegar, Haitian fresh soy sauce and salt.

Practice:

1. Wash the fish, remove the head, split it into two pieces in the middle, and fry it in the oil pan until golden brown; Cut the tofu into a triangle shape with a thickness of 1 cm, fry it into tofu bubbles (golden yellow floating) in the oil pan, cut pork belly into strips after boiling water, and wash it with wide powder.

2. put one or two oils in the pressure cooker, and simultaneously put five aniseed and twenty prickly ash, fry them and take them out. Add a spoonful of white sugar and stir-fry until it is sauce-colored, then add onion ginger, garlic and red pepper to stir-fry until fragrant, heat appropriate amount of water, and add cooking wine, vinegar, soy sauce and salt. Cover all raw materials 3, add valves after boiling, and turn off the fire after charging. Cook in five minutes, order sesame oil and put it in a big bowl. If there is more soup, you can open the lid and bake the extra soup.

tips

freshwater fish such as grass carp and silver carp can also be cooked without frying, and the soup made in the above way can be directly used as a pot and stewed on low fire for 2 minutes. Take the valve out after the gas is low, and bake the soup with high fire.

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The third milk-white crucian carp soup

Ingredients: crucian carp, tender tofu, ginger, garlic, salt, coriander and onion

Practice:

1. Scaled crucian carp to remove its viscera and gills, washed and controlled to dry;

2. Put oil in the pan, and when the oil is hot, add ginger and garlic and stir-fry until fragrant;

3. Add the crucian carp and turn to low heat for reverse frying;

4. When the fish skin turns yellow, add appropriate amount of boiling water and turn to medium heat for slow stew;

after 5 or 15 minutes, add tender tofu blocks and continue stewing for 5 minutes;

6. Add salt, coriander and chopped green onion.

Tips

1. When washing fish, the black film on the inner layer of gills and belly must be cleaned, otherwise it will be harmful to health and have a strong fishy smell;

2. Be sure to wait until the oil in the pot is hot before frying the fish. When frying the fish, don't turn it in a hurry, pay attention to observation, and turn it until the bottom turns yellow, otherwise it will easily break the skin and affect the appearance;

3. Seasoning such as pepper can be added according to personal tastes.

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the fourth kind of beer stewed fish

raw materials: grass carp, tofu, Flammulina velutipes, beer, coriander, soy sauce, soy sauce, oil consumption, onion, ginger, garlic, bean paste, star anise, sugar and salt

Method:

1. Cut the grass carp back into blocks

2. Prepare the juice: Mix well for later use

3. Heat oil in the pot, pour in the juice, add a little water, bring to a boil, add fish, cover and simmer for 15 minutes

4. Add tofu and stew for 15 minutes

5. Add Flammulina velutipes, cook until the Flammulina velutipes is cooked, sprinkle with coriander and serve

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The fifth kind of fish stewed in iron pot

Raw materials: grass carp, glutinous rice flour, corn flour, celery, potatoes, Flammulina velutipes, ginger, cooking wine, sauce, shallots, green onions, garlic and salt

Practice:

1. Mix corn flour and glutinous rice flour. And add a proper amount of salt

2, then add a proper amount of clear water

3, knead into dough for later use

4, blanch potatoes and celery in boiling water for later use

5, cut ginger and green onions and put them in an oil pan

6, stir-fry and add a proper amount of clear water to boil

7, add washed fish pieces

. Boil over medium heat, then add celery and potatoes.

1. Divide the dough into small balls, knead it round and flatten it, stick it on the edge of the iron pot, and boil it again.

How to stew fish at home is delicious? Teach you how to stew it like this, and the fish will be tender and the method will be easy to learn.

Stewed fish

Ingredients preparation:

1 crucian carp, onion, ginger, garlic, millet, spicy, soy sauce, oyster sauce, sugar, salt, bean paste and beer

Production process:

1. Scrape the scales off the fish, clean it, and make several cuts on the fish to taste.

2. juice mixing: put chopped onion, ginger, garlic and millet spicy into the bowl, pour in 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of bean paste, half a spoonful of salt and about 2ml of beer, and stir well.

3. Pour the oil in the pan. When the oil is warm, put the fish in the pan and fry it until both sides are slightly yellow. Then pour the prepared juice into the pan, add a proper amount of water, boil it, put the fish in, and cover the pot to cook for about 2 minutes.

4. finally, sprinkle with coriander and it's ready!

I am Xiao Guo who loves life and food. I hope my answer can help you!

how to stew crucian carp? We all know that crucian carp is fresh and tender, so it is the best way to stew soup, especially in the cold season of winter. It can not only supplement nutrition, but also strengthen the spleen and warm the stomach. If it is paired with tofu and mushrooms, it will be more nutritious. So how do you stew this soup?

First, we should prepare a live crucian carp and clean it, especially the black film inside must be completely removed. Blanch sliced mushrooms with cold water for later use, pour out a box of tender tofu and cut it into small pieces, slice ginger, 4-5 shallots and chop garlic leaves for later use.

second, the wok is on fire, the cold wok is hot, pour a spoonful of oily pan and then pour it out. Pour the oil in the pan again (so that the fried fish won't stick to the pan). When the oil temperature is 7% hot, the crucian carp will slide into the pan and fry until both sides are golden. Add ginger and scallions. Add enough cold water into the pot at one time, cover the pot and bring it to a boil, then add cooking wine until the fish soup turns white.

at this time, add the mushroom slices and tofu to the pot quickly, add salt to taste after the fire is boiled, and then simmer slowly (the longer the stew, the thicker and whiter the soup).

fourth, sprinkle pepper into the bowl, and sprinkle some chopped garlic leaves to eat.

How to stew fish delicious? Now let me share a practice:

Take grass carp as an example: firstly, clean grass carp, cut it into pieces and put it in a small pot, add pepper, spiced powder, salt, cooking wine, light soy sauce and marinate it for more than half an hour. Add starch and mix well, and let it stand for more than ten minutes.

Then, boil the oil in a pan, add pepper to release the fragrance, add onion, ginger, garlic and a little salt to saute, add a proper amount of water to boil, and then add the marinated fish pieces. Remember, don't stir! After the pot is boiled, turn it over gently and cook for another two to three minutes (depending on the number of fish), but don't cook it too much, or the fish will taste bad. Medium fire is the best in the whole process.

In this way, the stewed fish, a delicious food with freshness, fragrance, smoothness and tenderness, is ready, so you can eat it quickly!

The above picture comes from the Internet

There are many ways to eat fish. If steamed fish is the most original way to eat, then stewed fish is the most delicious way to eat. A fried fish with some side dishes is the simplest and most delicious. The fish is delicious and tender, and it is very enjoyable with a glass of wine. Today I will share the stewed fish with you. How to cook stewed fish is delicious?

what should I do to make stewed fish more delicious? There are three points to be noted:

The fishy smell should be fully removed: if the fish wants to taste good, it must be removed. Besides being cleaned when killing the fish, beer should be used to stew the fish instead of water when stewing the fish, so that the stewed fish will taste more mellow, and beer can also remove the fishy smell.

fish should be fried: the stewed fish must go through the process of frying (friends who have the conditions can also use frying instead of frying). When the fish is fried until both sides are golden and burnt, it not only tastes more fragrant, but also removes some fishy smell, so that the stewed fish will have a burnt smell, and the fried fish is not easy to rot when stewed.

fish should be fully flavored: when stewing fish, simmer slowly with low fire, and stew for a long time, so that the fish can fully absorb the flavor of the juice sauce, and the flavor in the fish will be more intense. Do not fire during stewing, otherwise the fish will be easily stewed and not flavored. Making method of stewed fish

main ingredients: crucian carp

ingredients: ginger, chives, coriander, dried chili, a bottle of beer

seasoning: bean paste, salt, soy sauce, oyster sauce, cooking oil

~ making steps ~

Step 1: Fish treatment

Fish scales are removed, and then the internal organs of the fish are removed.

Step ② Cut the ingredients

Slice ginger for later use, and cut shallots and parsley into sections for later use.

Step ③ Fish frying

When frying fish, drain the excess water of the fish, then heat the pan with cold oil, and slide the pan once, leaving a little oil in the pan until the oil temperature is 5% hot, then fry the fish in the pan, keep the fire at medium heat, and don't stir the pan first, so that the fish can be slowly fried until the surface of the fish is golden and scorched, then turn the fish over the other side and fry it until both sides are golden.

step ④ clean the pot for stewing fish

, then add a little cooking oil, add ginger slices when the oil temperature is 3% hot, then add bean paste and dried Chili peppers to make red oil and saute, then put the fried fish in the pot, add oyster sauce, soy sauce and a little salt, then add beer to the pot, and soak the beer to half of the fish. Boil over high fire for 2 minutes and 2 minutes. The "doubt answer" of content summary

① Isn't it more delicious to marinate the fish in advance and stew it? Why not do this?

A: Pickling fish in advance can really make it easier for fish to taste, and at the same time save the time for subsequent stewing. The reason why this is not done is that pickling fish in advance will lead to the loss of water in the fish, so the stewed fish will become very firewood, lose its tender and smooth taste, and lose its fresh and fragrant taste. Therefore, in order to make the stewed fish taste better and taste more delicious, the fish should not be marinated in advance, and the main way to taste is subsequent stewing.

② Why is my fried fish incomplete and broken?

Answer: There are three main reasons for the incomplete skin of fried fish:

Not fully moistened the pan: Before frying the fish, the pan should be fully moistened to form a protective film on the surface of the pan, so that it is not easy to stick the pan between the fish and the bottom of the pan when frying.

insufficient oil temperature: when frying fish, make sure that the oil temperature in the pot is enough before frying. If the oil temperature is not enough, the water in the fish will be discharged when frying in the pot, which will make the fish stick to the pot easily. If the oil temperature in the pot is enough, the skin of the fish will shrink and set when frying in the pot at high temperature, so that the excess water in the fish will not be discharged, which reduces the chance of sticking to the pot.

Flip the fish when it is not set: You can't flip it at will in the process of frying the fish, otherwise the fish will be easily broken and smashed, and the fish should be fried until it is set and burnt.

(3) Why did my stewed fish come loose? Which step was wrong?

A: There are two main reasons why the stewed fish becomes fragmented:

The fish is not fried well: when frying fish, it is necessary to fry the fish until it is shaped and burnt, which will not only make the fish taste better, but also make the fish shape better, so that the meat quality of the fish will not easily spread when stewing.

too much fire when stewing: when stewing fish, it should be stewed with low fire. If the fire is too high, it will not only be difficult to taste, but also the fish will easily be stewed. It should be stewed slowly with low fire so that it will not be easy to disperse. Tips for making

① Don't use too big fish to make stewed fish. Too big fish is difficult to taste, and it takes a long time to stew. Smaller fish is easier to taste and tastes better.

② Before frying the fish, it is necessary to drain the water on the surface of the fish, or use kitchen paper towels to absorb it, so that when frying the fish in the pan, hot oil will not spill and it will not stick to the pan easily, or it is also possible to apply a layer of salt on the surface of the fish.

③ Add enough beer (or clear water) in the process of stewing fish, and try not to add water in the middle, otherwise the taste of fish and the concentration of soup will be reduced, which will eventually affect the taste of finished dishes.

(4) Because beer has been added to the fish stew, there is no need to add some other cooking wine to remove the fishy smell. If it is stewed with clear water, it should be stewed with cooking wine.

⑤ When stewing fish, you can also add some side dishes to stew together, so that a stewed fish looks richer. Conclusion

The method of stewing fish is very simple. Before stewing fish, you must first fry the fish until both sides are golden and brown, so that the stewed fish tastes fragrant. Secondly, when stewing fish, you should simmer slowly so that the fish can taste more easily. Learn the above cooking tips.

add enough water before cooking, and let the fish slowly roll through the seasoning water until it is delicious. In addition, the fish is wrapped in dry flour and fried in a pan until both sides are brown, and then cooked with seasonings, which will make the mellow taste even better.