stewed fish

material: fish, pork, salad, oil, salt, vinegar, onion, ginger, pepper and water cooking wine

1 scald the fish with boiling water, put it in cold water to cool it, scrape off the floating skin with a knife, and make an oblique knife edge on the fish.

2 put oil in the pot, stir-fry the meat slices, onion slices and ginger pieces in a spoon, add soup (chicken soup is ok, but it doesn't mean adding some water), add pepper water, cooking wine, refined salt and monosodium glutamate, then put the fish in, cook for about 15-2 minutes on slow fire, and take out the onion slices and ginger pieces without vinegar, OK. There are some hazelnuts or mushrooms, and one or two potatoes.

Ingredients: two green peppers, small dried red peppers (less spicy), one onion, one ginger, half garlic, salt, cooking wine, sugar, soy sauce, pepper, star anise and cinnamon.

Production method:

1. Wash the fish, change the knife, control the water, oil or fry for three or four minutes.

2. Mix the soup. Master the amount of salt according to your own taste; Cut the onion into sections, don't chop it up, which can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients in the cooking basin and mix well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use.

3, stew fish. After the fish is oiled, pour out the excess oil, pour the prepared soup on the fish, and add pork belly; Add boiling water, the amount of water is less than the fish body and the side of the big spoon, and stew it with strong fire; Boil the water for three or five minutes and then simmer for 2 minutes. Pay attention to the amount of water not to be too small. First, it takes a long time to stew. Second, vermicelli is needed later, and vermicelli can be used for drinking water.

4, feeding. After stewing the fish for about 25 minutes, add vermicelli, potato and hazelnut mill. Do not stick the vermicelli to the bottom of the pot to avoid sticking to the pot. After 1 minutes, add tofu and cabbage cut into large pieces. The whole cabbage can be put in. After five or six minutes, turn off the heat and take out the pot. Be sure to use a slightly larger basin to hold it, so that it is enough to eat.

stewed carp with glutinous rice

ingredients: one carp, 1g of glutinous rice.

seasoning: two slices of ginger, half a tablespoon of Shaoxing wine and salad oil, four cups of boiling water and a little salt.

practice: ① cut the carp, wash it and wipe it dry.

② Wash the glutinous rice, drip it dry, add half a tablespoon of salad oil, scoop it up evenly, put it into the belly of carp, and sew it tightly with needle and thread to prevent the glutinous rice from flowing out.

③ Boil the carp in boiling water for 1 minute, then remove the dripping water.

④ put the carp, ginger and Shaoxing wine into a vessel, add four cups of boiling water, simmer for 4 minutes, and add refined salt when eating.

stewed carp

Legend: stewed poached red carp is a nationally famous "delicious dish in the pool" in Wuyuan County. According to relevant investigations, this kind of fish was originally an ornamental fish in the palace of the Ming Dynasty. During the reign of Emperor Zhu Yijun of Shenzong, Yu Maoxue, a family secretary from Tuochuan, Wuyuan, retired to his hometown, and Shenzong gave him a pair of fresh fish. Shangshu then threw the fish into the pool, which was later propagated and spread from generation to generation. Because of its wide back, small head, short tail and fat abdomen, this fish was named like a purse on the table. According to the records of Weizhou 5a8 Prefecture, the red carp with pouch has been cultivated in Wuyuan for more than 3 years. In 1979, the Dutch red carp was listed as a national carp variety. The fish is elegant in shape, beautiful in color, tender in meat, fresh in taste and rich in nutrition. Stewed "Poached Red Carp" is famous in Jiangxi.

features: stewed with poached carp. The meat of the dish is tender, the soup is clear and sticky, and the taste is mellow and delicious.

technology: kill the fish, remove scales and gills, take out the internal organs and wash them. Put the fish on a plate, add bamboo shoots, ham slices, salt, monosodium glutamate, onion, ginger and wine, stew in a pot until cooked, and pour a little lard on it.

stewed fish with apples

Ingredients: 2 apples, 1g grass carp, 15g lean meat, 1g red dates, 1g ginger, 8g salt, 2g monosodium glutamate, a little pepper, 2g Shaoxing wine

Gourmet practice

1. Peeling, cutting the apples into pieces, soaking them in clean water, killing and washing the grass carp and cutting them into pieces.

2. Put oil in a wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean slices and red dates, pour clear soup, and stew on medium fire.

3. When the stew is slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 2 minutes before serving.

Precautions

When stewing, the seasoning should not be added too early, so as not to make the soup white.

raw materials of stewed fish: 2g of clean fish, 3g of coriander, 5g of shredded onion, 3g of peanut oil, 5g of egg liquid, 3g of refined salt, 2g of monosodium glutamate, 15ml of cooking wine, .5g of pepper, 7ml of rice vinegar, 5g of onion, ginger slices, garlic cloves, 5g of sesame oil.

Production process:

1. Change the clean fish into domino pieces, and add cooking wine, monosodium glutamate, salt and sesame oil into a large bowl to taste. 2. Add starch to the egg liquid to make an egg paste. Mix the fish pieces in the egg paste.

3. Set fire to the frying spoon, inject peanut oil and burn it to 7% heat, then add the fish pieces and fry them in yellowish color, and control the oil.

4. Set the spoon on fire, add the broth, cooking wine, salt, monosodium glutamate and pepper to boil, add the fish pieces, onion, ginger and garlic to boil again, and simmer for 1 minutes with low fire. Remove the onion, ginger and garlic, pour in vinegar and sesame oil, put them into a large soup bowl, and sprinkle with shredded onion and coriander.

flavor characteristics: white, salty, fresh and sour, and the soup is fresh and fish is tender. Note: after 15ml of cooking wine is added, the pot cover must be covered, and the fishy smell can also be removed by adding pepper

Stewed fish with pepper

Ingredients: 5g of Mingtai fish, 1g of sugar, 2g of fresh fish, 5g of pepper, 1g of shredded onion, 5g of minced garlic, 1g of Jiang Mo, 1g of sesame, 3g of cabbage leaves, 3g of soy sauce and 1g of vegetable oil.

2. spread a layer of cabbage leaves in a small pot, neatly place fresh fish and pepper on it, and then add soy sauce, sugar, ginger and 1 liter of water to stew.

3. stew the soup in half, add vegetable oil in the middle and continue to stew, then add pepper noodles, onions and garlic, and put sesame seeds on the plate.

The method of stewed fish with Lycium barbarum

Ingredients: 3g of steamed dumplings, 3 live crucian carp, 6g of coriander, and appropriate amounts of onion, vinegar, cooking wine, pepper noodles, Jiang Mo, salt, monosodium glutamate, sesame oil, lard, clear soup and milk soup.

Features: Crucian carp is tender, Lycium barbarum is sweet, coriander is green and delicious.

Operation:

1. Remove scales, gills and internal organs from live crucian carp, wash it and scald it with boiling water. On the crucian carp, every 2 cm, the oblique knife is cut into a cross knife.

2. cut the parsley into sections and cut the onion into filaments.

3. Put lard in an iron pan, heat it on a big fire, add pepper noodles, shredded onion and Jiang Mo in turn, then add clear soup, milk soup, monosodium glutamate and salt. At the same time, put the cut crucian carp in a boiling water pot for about 4 minutes, and take it out and put it into the venue.

4. Wash the handle with warm water, put it in a fish pot, bring it to a boil, simmer for 2 minutes on low heat, add shredded onion, parsley, vinegar and pour in sesame oil.

stew fish

material:

medium-sized river fish

ginger slices, garlic, white sugar, vinegar, soy sauce, pepper salt

method:

1. Add onion slices, ginger slices and minced garlic after oil heating, and stir-fry for fragrance.

2. Add sugar, vinegar and soy sauce and stir fry together. When the soy sauce is stale, put water, and then add pepper. After boiling, put the fish in the pot and add salt at the same time.

3. Bring the pot to a boil with high fire, then turn to low fire and stew for a while. Cooked quickly, the fish will get old and affect the taste after stewing for a long time.

Expert's comment:

The stew method can reduce the nutritional loss of fish, because the fish is not in direct contact with hot oil. Protein is not easy to be destroyed and will not produce carcinogens.

Tip:

You don't need a knife to cook

Generally, it is river fish such as crucian carp, Wuchang fish and small carp, so you don't need to cut a knife on the fish to make it tasty. This technique is generally used in restaurants to cook big fish.

there are two ways to stew with meat

: first, put the prepared meat stuffing into the fish's stomach, but don't put salt in the meat stuffing, and the salty taste in the fish soup is enough; Second, after the oil is hot, stir-fry a few pieces of pork belly, and then add seasonings such as onion and ginger. The smell of meat cooked with meat is more delicious than simply stewed fish.

It tastes better to stew with crucian carp

Fish soup should be delicious. The most important thing about stewed fish is freshness. Compared with all kinds of fish, crucian carp stew has the best taste. Crucian carp is tender, delicious and has high nutritional value. At the same time, the stewed soup is milky white and delicious, which is incomparable to other fish.

Home-cooked stewed fish

Raw material: a crucian carp

Ingredients: pork belly, onion, ginger, garlic

Seasoning: star anise, cooking wine, vinegar, salt and chicken essence

Making:

1. Clean up the fish and make several cuts on the back/abdomen, so that the taste can enter. Saute the ginger and garlic until fragrant, then pour the minced pork belly into it to change color

⒌ Then add the fish and all the seasonings, add water, and start stewing. During stewing, pour the soup on the fish continuously

⒍. Boil the soup, take it out of the pot and put it on a plate, and sprinkle with coriander.

stewed fish with papaya

Ingredients: half a green papaya, 1 fresh fish (you can choose according to your personal preference, it is best to cook soup), 4 bowls of water, and a little salt

Practice:

1. Wash papaya and cut it into pieces, then put it into water to cook soup, first boil it with high fire, and then simmer it for about half an hour.

2. Cut the fish into pieces, put them together and cook until cooked, and add a little salt.

stewed fish at home

Ingredients

Ingredients: 1 fresh carp (about 6g) and 1g winter bamboo shoots.

Accessories: 3g of onion, ginger, 3g of coriander, 15g of vegetable oil, 15g of corn starch, 15g of cooking wine, 5g of pepper, 3g of refined salt and 1g of monosodium glutamate.

Method

(1) Clean the fish, cut it into large pieces, dip it in corn starch evenly, put it in hot oil for a little frying, and take it out to control the oil; Slice winter bamboo shoots; Cut coriander into sections; Slice onion and ginger.

(2) Heat vegetable oil, add winter bamboo shoots, onion slices and ginger slices, stir-fry until fragrant, cook cooking wine, add 5g of water, add fish pieces, refined salt, monosodium glutamate and pepper, bring to a boil, turn low heat to cook the fish, and sprinkle with coriander.

The soup is delicious and the fish is tender.

Stewed fish with meat

1. Cut the fish into pieces, pork belly, a tin of beer, onion, ginger and garlic

2. Soak the fish in beer for 2 minutes. Go fishy.

3. drain the oil and slightly scorch the fish, not for too long.

4. Take the pan and drain the fish. Change to meat, onion, ginger and stir-fry.

5. Add a little cooking wine, soy sauce, sugar, aged vinegar and beer soaked in fish. Add fish and garlic. Reduce the heat and simmer for 5 minutes.

6. turn the fish with chopsticks and add salt. Change the fire to simmer until the water is slightly dry.

stewed fish in beer

main ingredients: carp, grass carp.

auxiliary materials: onion, ginger, garlic, pepper, aniseed, white wine, sugar, soy sauce, vinegar, red pepper, salt and beer.

Practice: wash the fish, cut it into pieces, put it in a pot, add various auxiliary materials, and pour in beer to basically submerge the fish.