Instructions:

Fish, wine, onion, garlic, chili lard, seasoning a little each.

Practice:

1, kill the fish and wipe salt, seasoning, wipe the fried powder drowned in about half an hour to an hour;

2, hot pot of oil, oil hot fish, slow or medium heat alternately fry the fish, until the fish is golden brown, dish standby.

3, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hook into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the various seasonings will enter, but you can't simmer it endlessly. Just enough to be appropriate.

4, fish cooked, put raw green onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.

Hints:

1, frying fish should be used with low heat, slow frying fish is very crispy. If the fish is used to make braised fish, frying when smeared with the appropriate amount of fried powder, if there is no fried powder, then smeared with flour. If you don't have any frying powder, use flour. Be sure to mix the flour with water before using it. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too low or it will become mushy, and this has something to do with whether it is a "non-stick pan" or not, but it is not very relevant. Whether the fish is pan-fried and eaten directly or braised and then eaten, it should be pan-fried over low heat until the skin is golden brown, then it can be served on a plate.

2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not good, no flavor, the reasons are as follows:

Fish in the frying before, be sure to wipe the salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy. If the fried fish used to braise, the same reason, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.

Second, the practice of braised fish

1, fried fish should be used in a small fire, slow fire fried fish is very crispy. If the fish is used to do braised fish, frying wipe appropriate amount of fried powder, if there is no fried powder, wipe the flour. If you don't have any frying powder, use flour. Be sure to mix the flour with water before using it. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too low or it will become mushy, which has something to do with whether it is a "non-stick" pan or not, but it is not very relevant. Whether the fish is pan-fried and eaten directly or braised and then eaten, it should be pan-fried over low heat until the skin is golden brown.

2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not good, no flavor, for the following reasons:

Fish in the frying before, be sure to wipe the salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy.

If the fried fish used to braise, the same reason, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.

3, braised fish program is usually as follows:

A, kill the fish, wipe salt, seasoning, wipe the fried powder drowning about half to one hour;

B, hot pot of oil, oil hot fish, slow or medium heat alternately fried fish, until the fish is golden brown, dish standby.

C, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the seasonings will enter, but you can't simmer it indefinitely. Just keep it moderate.

D, after the fish is cooked, put raw green onions, cilantro and other decorations that you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.

Three, the practice of braised fish

Raw materials: fish, wine, green onions, garlic, chili lard, seasoning a little. Practice:

1. Wash the fish, cut into pieces;

2. Into the hot frying pan first frying until the fish skin is yellow see hard, the fish out.

3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then put the meat broth to boil, the fish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish block, that is.

Four, braised fish practice

Raw materials: fish, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate (MSG), onion, ginger and garlic, broth, lard, sesame oil, anise, wet starch.

Production: (1) the fish clean, cut on the diagonal knife, fat and lean pork, bamboo shoots cut into 6 cm long, green onions and ginger cut into pieces. Garlic sliced.

(2) frying pan with peanut oil, burned to eighty percent heat, the fish into the oil and fried until golden brown fish out.

(3) frying pan put lard, burned to sixty percent heat, into the star anise slightly fried, that is, into the onion, ginger and garlic fat meat slices. Bamboo shoots slices stir-fry. Then cook soy sauce, cooking wine, broth, boil into the fish, with a slight fire

Burn 15 minutes, the remaining one-third of the broth, put monosodium glutamate, wet starch thickening, juice thick when dripping into the sesame oil, sheng into the dish.

Features: Fish taste tender and salty, color and lustre red and shiny.

Five, braised fish practice

Fish, I have never been good at doing, really started to learn to do fish, or after getting married, according to the recipe slowly learned, although it seems to be bad appearance, but the taste is not bad.

Raw materials:

Fish, green onions, ginger and garlic, various seasonings.

Practice:

1, after the fish cleaned, put a moment, drain

a little water. If you like, you can slightly marinate it with cooking wine, salt

whatever for about 15-20 minutes first.

2, sliced green onions, garlic crushed, green onions whole is good.

3, frying pan on the fire, pour oil before using cut ginger to wipe the pan, and then pour oil, more than vegetables to put a little bit of oil, after the oil is hot, put the fish down, the fire does not have to be the largest, medium-high heat is good, fry until the fish skin began to turn brown, one side of the frying is good, the fish should be turned over to the other side of the frying.

4, after the fish fried, sheng out, the pot to stay a little oil, excess oil poured out, and then add peppercorns popping incense, and then remove the peppercorns, and then put onion, ginger and garlic, soy sauce, vinegar, cooking wine, sugar, salt in the pot, and then add water, boil after the fish back into the pot, stewed with medium heat.

This process is the practice of hardworking people, lazy people can not have to hold fish out of the pot, directly under the seasoning, add water to stew fish.

Like to eat spicy, you can put a little dry red pepper and pepper grains together in the pot, you can also fish out the pepper grains and then put pepper.

5, and so the pot of soup boiled almost fish can be out of the pot.

The way it should be done is to simmer the stew when the fish should also be turned once, however, I turn the fish level is really not high, so I stewed very little turn, just in the middle of the soup with a rice ladle to pour the soup on the fish a few times.

Different places seem to have more or less different ways of preparing braised fish. In my hometown, if you like the flavor of the fish more fragrant, will put a few pieces of fat pork pot and fish stew, pork oil simmering stew out into the soup, and then into the fish, the flavor seems to be a little thicker.

Six, Zanzan braised fish

seven, braised fish

Braised fish

Materials

Carp 800 to 1000 grams

Dried red pepper 25 grams

Ginger 15 grams

Anise 5 grams

Small onion 10 grams

Materials

Wine 15 grams

Powdered Sugar 10g

Egg 1pc

Vinegar 20g

Soy Sauce 15g

Making

1. Wash the crucian carp and marinate it with salt, shredded ginger and cooking wine for 10 minutes.

2. Coat the marinated fish with egg sauce and deep fry in a frying pan until light golden color.

3. Put ginger, dried red pepper, star anise into the pot, add a little water, vinegar, powdered sugar, soy sauce, boil until the soup will be dry, seasoning, thicken the gravy out of the pot.

4. Plate and sprinkle with chopped green onion can be.

Tips

The fish tastes best when cooked within 2 hours of being processed.

Eight, braised fish practice

Main ingredients: a grass carp (about 3.2 pounds)

Marinade: 1/2 cup of soy sauce, a green onion cut into pieces, 5 slices of ginger, five spice powder 1/4 tsp

Marinade: 4 star anise, a piece of cinnamon, 4 tsp of sugar, 1/2 cup of soy sauce, 2 cups of water

Making process:

1) Grass carp washed and processed, cut crosswise into small segments, marinated in wine and marinade for more than 2 hours

2) Oil boiled to 80% heat, the fish segments into the deep-fried until crispy brown

3) the marinade boiled, simmering over a low fire into a thick juice, take out the star anise cinnamon, add 1 tbsp of ketchup and cook

4) 2 of the fish segments into the marinade, and then a bit of Baileys liqueur, a small fire to reduce the juice

nine Braised Balsa Fish

Raw materials:

Balsa Fish, wine, green onion, garlic, chili lard, seasoning each a little.

Practice:

1. Wash the fish, cut into pieces;

2. Put into a hot frying pan and fry until the fish skin is yellow and hard, fish out.

3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then put the meat broth boil, the fish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is.

Note: Bashu fish is catfish!

Ten, the practice of braised fish

A: fish (1.2 pounds is appropriate) washed and wiped dry;

1. pot hot and dry and then a wet cloth rubbed two times, put the oil, the fish fried into a two sides of the golden brown;

2. in the fish poured 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 2 spoons of soy sauce, and then add cold water did not exceed the body of the fish;

3. and then wait for the time when the water is boiling, put in 3 cloves of patted good. Put in 3 cloves of garlic, 3 thick slices of ginger, 1 green onion cut into sections;

Water boiled into a small fire with a lid and stewed for 10 minutes after the addition of salt, monosodium glutamate, this time you can give the fish turn over;

Stewed for another 5 minutes and then collect the juice from the pot can be

Note:

1. Fish must wipe the dry water, otherwise it will be stained pot

2. Hot pot must be used with a wet The hot pan must be wiped with a wet cloth to prevent sticking to the pan

3. must put vinegar, you can remove the fishy freshness

B: braised fish practice:

1. oil burning blue smoke, the next into the ingredients stir-fried aroma, the fire can not be too big, the main thing is to stir-fry flavor, such as onions and garlic yellow when you can fish out the ingredients to be used, the red chili pepper pay special attention to the black can not be fried, that is not good to look at.

2. The rest of the oil used to fry the fish! Oil temperature of 6 points can be, both sides of the yellowish on it, you can also fry a little older!

3. Turn the fish carefully, break the pot on the smash, then you can put a small bowl of water (the family does not have stock) began to cook - restaurants in the fire oil, people even cook with oil, the family will use their own practice!

4. When the water boils, add the most important yellow wine + soy sauce, is a deodorant seasoning coloring step! Into the previous ingredients together to burn, the soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and later to add sauce, including the fish itself as well as flavored! Keep pouring the juice on the fish to ensure even heat! Add a tablespoon of Pixian bean sauce, this is my favorite thing, burn a little while, the fish is cooked, time is easy to destroy the shape!

5. There is still some soup in the pot! Where the essence is ah! Add a little sugar and vinegar, monosodium glutamate, adjust the bottom of a bowl of water starch, down to the pot, high heat to boil, quickly stirring well, there is a little bit sticky when the pot!

6. The final process - pour the soup! How much juice you grasp, less too dry, more flavorless!

Eleven, the practice of braised fish

Carp (1.2 pounds for the number) washed and wiped dry;

Pot hot and dry with a wet cloth and then wipe two hard, put the oil, the fish fried into two sides of the golden brown;

Pour 1 tablespoon of wine, 1 tablespoon of vinegar, 2 tablespoons of soy sauce in the fish, and then add cold water did not pass through the body of the fish;

And then wait for the water to boil, put in 3 cloves of garlic, 3 thick slices of lettuce.

When the water boils, put in 3 cloves of garlic, 3 thick slices of ginger, 1 green onion cut into pieces;

After the water boils, turn the heat to low and cover the lid to simmer for 10 minutes, then add salt and monosodium glutamate (MSG), at this time, you can turn the fish over;

Simmer the sauce in the pot after 5 minutes of simmering again and then you can start the pot

Note:

1. Fish should be wiped dry or they will be stained with pots and pans

2. Hot pots and pans should always be rubbed with a damp cloth to prevent sticking to the pan

3. prevent sticking to the pan

3. must put vinegar, can remove the fishy freshness

In the afternoon, I have an appointment, and a self-proclaimed cultured people gossip, feel a lot of feelings, y stimulated, and so, on the way back, decided to treat myself to a hand. The final, to climb the peak of culinary skills, the challenge of "braised fish".

In fact, the fish is not not done, only because the operation of the steam is relatively simple, and the final product effect feedback is good, so show will basically choose this way of cooking, and braised this more difficult method is rarely involved. However, before in the deep, buddy went to visit, had shown a small hand, the result is that the buddy fell through the glasses, and even greatly appreciated. Therefore, this time the operation, full of confidence in their own, I think it will not be too difficult.

The fish is already packed, so the water rinse rinse is completed, directly into the "marinade" stage, of course, do not forget to cut a few cuts in the body of the fish to facilitate the flavor more easily into. Sprinkle the fish with a little salt, add the vinegar, cooking wine, soy sauce and chicken seasoning and leave for 10 minutes or so. While waiting, cut some ginger slices and set aside. The next stage, in my opinion, is the most complicated and the most problematic part of the operation ---- frying stage. I was careful to operate, the result is still a problem: one side of the skin of the fish stick to the pan, destroying the appearance of the fish, but fortunately the other side is intact. Thinking about it, the defects are also a kind of beauty, so I will not beat myself up too much, and use the intact side as a "face-saving project". Fish fried to both sides of the golden brown, put this dish C-style secret ---- garlic cloves, and before the prepared ginger oil, so that, into the third stage "braised". Add warm water half submerged fish, add a little soy sauce and old soy sauce, point in 6-7 dried red pepper, cover the pot, high heat and boil until the water is dry. Since the fish has been marinated before, the flavor is basically right, you can season again until perfect. The braised fish is ready.

The fish is tender and smooth, with a moderately salty flavor. The eaters are very satisfied, the doers are very pleased. So record on, show off show off. Oh!