How to make delicious braised fish, cooking wine, dark soy sauce, vinegar, coriander, shredded green onion, sugar, salt, chili sauce, oil, flour, ginger and garlic.

1. A fish with a partial mouth. This one weighs a pound.

Scrape off the scales and remove the guts and gills.

2. Check if the eyes of the fish are on one side^_^3. Make a few cuts on the fish to facilitate the flavor when stewing.

4. Add oil to the pan. After the oil is hot, put the fish into the pan and fry.

When frying, it is best to fry it on both sides, or fry it, so that it will not stick to the pan and the shape of the fish will be kept intact.

I did it carelessly this time and only sprinkled one side with flour, which all fell off when frying the fish, which was a pity.

5. Add onion, ginger, and garlic to the pot and stir-fry until fragrant, spray some cooking wine, dark soy sauce, and vinegar, add water to cover the fish body, add a spoonful of sugar and an appropriate amount of salt, bring to a boil over high heat, then reduce to low heat until the soup thickens, and remove from the pot

Just sprinkle some shredded green onion.

Oh, I also added a spoonful of the chili sauce I made. In fact, it is better to add some coriander when serving it, but our own kitchen is not so complete, so use whatever you have ^_^ Ingredients for home-cooked halibut

Ingredients for halibut: tofu, vermicelli, pork belly seasoning vinegar, soy sauce, salt, sugar, MSG, scallions, ginger slices, garlic slices, peanut oil Method 1.

Remove the scales from the halibut, wash it, and keep the belly.

2.

Sauté the onion, ginger and garlic until fragrant, stir-fry the pork belly, add vinegar and soy sauce and bring to a boil. Fry the fish on both sides, add soup, add tofu and vermicelli, and season.

3．

Bring to a boil over medium heat, simmer over low heat for 45 minutes, then turn to high heat to reduce the juice until cooked.

The little secret is that it has a delicious flavor and the fish meat is smooth and tender.

Tips: The onions, ginger, and garlic should be fried a little more, and the heat should be medium heat first, then low heat, and then high heat.

Scallion oil turbot 1 turbot (about 1 catties), chopped green onion, shredded ginger, salt, chicken essence, cooking wine, Totole fresh bell pepper, white pepper Method 1. Clean the killed turbot, put it aside Put it into a large fish plate, sprinkle salt on both sides, and marinate for 10 minutes. 2. Spread shredded ginger on the fish, remove the ginger, sprinkle with a little cooking wine, pour a little Totole fresh bell pepper or steamed fish soy sauce, chicken essence, and put it into a boiling water pot over high heat. Steam for 5 minutes. 3. Take out the steamed fish, remove the shredded ginger, sprinkle with chopped green onions, pour in a little fresh beetroot, pour in the smoking hot oil, and sprinkle with a little white pepper to steam the halibut ingredients. , shredded ginger, salt, MSG Method 1. Open the fish, remove the intestines, scrape the scales, wash and put on a plate.

2. Add shredded ginger, salt, monosodium glutamate, and oil to adjust the flavor, steam over high heat for five minutes, and sprinkle with chopped green onion.

Ingredients for stewed fish: 2 green onions, ginger, garlic, small pepper rings, appropriate amount of salad oil, soy sauce, salt, sugar, pepper, and appropriate amount of cooking wine. Method 1. Process the fish: remove the head, tail, internal organs, scales, and cut into pieces

Two paragraphs.

Spread salt on the surface and marinate for 30 minutes to 1 hour.

2. Dip the surface with dry flour, put it in a pan and fry it with oil on both sides until golden brown.

3. Pour in water, soy sauce, onion, ginger, garlic, cooking wine, salt, sugar, and peppercorns, and cook for 30 minutes until the juice is reduced.

Ingredients for roasted halibut cheeks with spices: three slices of halibut cheeks, one tablespoon of dried Brazilian spices, one teaspoon of sea salt, appropriate amount of pepper, one tablespoon of olive oil Method 1. Wash the fish first, and sprinkle the spices, salt, pepper, etc. evenly

Marinate the whole fish body for about 15 minutes; 2. Pour a tablespoon of olive oil and use a small oven at a temperature of about 200 degrees Celsius (according to your personal oven); 3. Bake for 15 minutes and serve; 4.

. For those who like garlic slices, you can fry the garlic slices in a pan as a condiment, or you can blanch cauliflower as a side dish, depending on your personal preference.

Ingredients for flounder: 1 flounder, 10 grams of red bell pepper, 10 grams of yellow bell pepper, 5 grams of peas, a little cornstarch. Method 1. Remove the bones from the flounder and take out the meat. Use a long bamboo skewer to insert a long bamboo skewer from the tail of the fish bone to the fish.

After fixing the head part into a curved shape, dip it in cornstarch powder and place it in a hot oil pan at 175°C. Fry it until crispy, then remove it and set aside.

2. Cut the fish meat from Step 1 into segments and coat it with cornstarch powder.

3. Take an oil pan and heat the oil to 170°C. Put the fish meat from Step 2 into the oil pan. Fry for about 2 minutes and then remove it. Then turn the oil pan to high heat and heat it to 185°C.

Fry the fish meat for the second time. After frying for about 1 minute, pick it up and place it on top of the fish bone shape made in Step 1.

4. After the red bell pepper and yellow bell pepper are shaped into the mold, put them together with the peas into the hot oil pan and fry for about 3 seconds, then pick them up and place them on the fish bone shape of Step 1 for decoration.