Material: One carp (or grass carp) (weighing 2-3kg).

Seasoning: 2 dried peppers, onion, ginger, garlic, salt, sugar, vinegar, soy sauce, cooking wine, chicken essence and coriander powder.

Exercise:

1. Wash the carp and hang it on the hook to control the water purification, then cut a knife at the head and tail with a knife to extract fishy lines and cut them into 4-5 sections.

2. Heat the pan and pour the oil. When the oil temperature reaches 70-80%, put a few slices of ginger first, and then add the fish pieces to fry. Pay attention to frying one side until golden brown, and then turn the other side, otherwise the fish skin will be removed. After frying both sides, take out the fish pieces.

3. Leave some oil in the pot, add dried pepper, onion, ginger and garlic, stir fry until fragrant, add fish pieces, add cooking wine, soy sauce, sugar, vinegar and salt, and add water until the fish has passed.

4. Bring the fire to a boil and turn to medium heat for stewing. When the soup is almost dry, add chicken essence and coriander powder.

Home-cooked stewed fish (2)

First, the preparatory work.

One fresh carp with three flowers (2 kg). After killing the fish, wash the blood of the fish and dig out the gills of the fish, leaving only fish bubbles in the internal organs of the fish. (In fact, fish intestines, fish hearts and fish oil can also be left, for fear that you can't handle the fishy smell well). Marinate with a little salt and cooking wine for 30 minutes.

Second, the cooking steps.

1. Put the fried leeks, ginger and garlic in the pot and pour in boiling water.

2. Add the fish after the water boils-> Cooking wine->; 2 tablespoons Haitian Yipin Fresh Soy Sauce -> 3 tablespoons Haitian Braised Soy Sauce -> 1 two sugars-> Thirteen Fragrances-> Monosodium glutamate->; Cook for a while and then add salt15g-> Add 2 tablespoons of soybean oil again-> Make a pot with soup.

note:

1, Haitian braised soy sauce, Haitian straw mushroom soy sauce can be used. The dosage depends on your own requirements for the dishes.

2. Don't be afraid of the smell of raw soybean oil. Soybean oil will not leave the smell of raw oil after boiling in water.

The purpose of oiling is to make the fish more tender and shiny. If possible, it is better to put two pig fat darts or ready-made lard 1 than soybean oil.

3, this method has been grilled fish with fire, often shoveling the bottom of the pot to prevent the bottom of the pot from burning. Keep pouring soup on the fish with a spoon to ensure that the fish is heated evenly.

Home-cooked stewed fish (3)

Raw material: one crucian carp

Ingredients: pork belly, onion, ginger and garlic.

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

Making:

1. Clean the fish, make several cuts in the back/abdomen, and let the flavor enter the fish.

6. pat the onion, ginger and garlic with a knife, so that the stew will taste better and the pork belly will be chopped into powder.

3. Heat the oil pan, put the fish in and fry until both sides are slightly yellow, and then take it out.

2. Heat the oil pan again and add onions. Saute the ginger and garlic until fragrant, and then pour the chopped pork belly into it to change color.

Then put the fish and all the seasonings in, add water and start stewing. In the process of stewing, the soup is constantly poured on the fish.

6. Boil the soup, put it on a plate and sprinkle with coriander.

Demoli stewed fish

Ingredients: grass carp, herring or carp, one piece of marinated tofu, one handful of vermicelli, several pieces of Chinese cabbage, several pieces of pork belly, several pieces of hazelnut mill or mushrooms, and one or two potatoes.

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

Production method:

1, oil it. Wash fish, change knives, control water, control oil or fry for three or four minutes.

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

3. Stewed fish. After oiling the fish, pour off the excess oil, pour the prepared soup on the fish and add the pork belly; Add boiling water, the amount of which is less than the fish body and the side of a large spoon, and stew it with strong fire; Boil the water for three to five minutes, then simmer for 20 minutes. Be careful that the amount of water is not too small. First, the stew takes a long time. Second, vermicelli is needed later, and vermicelli can be used to drink water.

4. Feeding. Stew the fish in a pot for about 25 minutes, then add vermicelli, potato and hazelnut mill. Don't stick the vermicelli to the bottom of the pot to avoid sticking to the pot. 10 minutes later, add tofu and chopped Chinese cabbage. The whole cabbage can be put in. Turn off the fire in five or six minutes and take out the pot. Be sure to use a slightly larger basin to hold it, so that it is enough to eat.

Home-cooked stewed fish (4)

1。 Silver carp, grass carp and carp are better, and this method is suitable for many freshwater fish. The weight of this fish is about1.8kg. Carp scales, gills, viscera, fishing lines and throat bones.

2。 Tilt the mouth of the fish noodles, coat with salt and drain. Feel free to roll some onions and 2 ~ 3 slices of ginger in your stomach.

3。 Prepare a small bowl, add 5 shallots, 3 garlic, 2 star anise, 3-5 ginger, 1 pepper 10, 1 sugar 1 teaspoon, 1 wine 1 teaspoon (I seldom use cooking wine, but I use white wine), 2 teaspoons light soy sauce/kloc-0.

4。 Wipe the pan with ginger (it is said to be non-sticky), put oil and heat it. Put more if you like. I put less. When frying fish, you should sacrifice the skin that can't stick with oil. When the oil is hot, pull up the fish's tail and put it in the pot, and fry it until it is golden on both sides (don't force it, it doesn't matter if it doesn't work).

5。 After frying, pour the seasoning in a small bowl into the pot and you can smell the fragrance immediately ~

6。 Pour in 3 tablespoons vinegar (roughly estimated), cover and remove the fishy smell.

7。 Count in your heart, open the lid and add water, and the whole fish will usually drown.

8。 Cover the pot, bring the fire to a boil, and turn it down. At the same time, add a proper amount of salt. Please put it according to the salinity of salt.

9。 About 20 minutes. Take it out.

Normally, there will be some soup left in the pot at this time. You can take half a bowl, boil it on high fire, pour the starch liquid in, thicken it, pour it on the fish, and sprinkle some coriander, and it will be perfect.

Northeast home-cooked stewed fish

In the northeast, home cooking is simple and full of flavor. For example, common cold dishes include Chinese cabbage, kelp, cucumber, vermicelli, carrot and coriander. , mainly sour and salty. The method is to shred all the raw materials, then add mature vinegar, salt, Chili oil fried by yourself, a small amount of sesame oil and white sugar, and stir well, or add a proper amount of shrimp.

I always like eating fish, especially carp and crucian carp. Besides, my favorite food is homemade.

My favorite food is homemade fish. Raw materials are crucian carp or carp.