material
Ingredients: about one fish (Zeebaas) 1 kg, two onions, appropriate amount of ginger, three cloves of garlic and a little parsley.
Seasoning: 1 tbsp soy sauce, 2 tbsp soy sauce, 1 tbsp salt, 1 tbsp vinegar, 2 tbsp sugar, 2 tbsp rice wine, 1 glass of water.
working methods
1。 Wash and dry the fish, and spread flour evenly on both sides, so that the fish will not be easily fried.
2。 When the oil is heated, turn down the heat and fry the fish. Wait until one side turns golden brown, then turn it over and fry the other side. When frying both sides, pour out the excess oil.
3。 Put all the seasonings into a small bowl and stir into a uniform soup. You'd better taste whether it's salty or sweet, and add more if it's not enough.
4。 Then pour the soup into the pot and stew the fish over medium heat. At the same time, add onion, ginger and garlic and stew for about 10- 15 minutes. If the soup can't drown the whole fish, spoon it up and pour it on the fish. It's best not to turn over the fish during cooking, because the fish is very fragile.
5。 When the soup becomes less and thicker, you can turn off the fire and put some coriander on it for decoration.
Method 2: Braised sea fillets.
material
Ingredients: fish, starch, vegetable oil, apple vinegar, minced ginger and garlic, chopped green onion or shredded green onion.
Sauce: seafood soy sauce, sugar, a little water, a little salt, cooking wine and mature vinegar.
working methods
1. Wash the marine fish and cut into pieces, without descaling (high nutritional value).
2. Roll the fish pieces with starch to prevent nutrient loss and frying:)
3, open the pot, first fry the fish pieces into golden yellow on both sides, put them in the pot for later use.
4. Open the pot, add the minced ginger and garlic and stir fry, and fry the fish pieces flat.
5, add sauce, stir-fry for 3-5 minutes, add a little apple vinegar, a little water starch, pick up the juice and put it on the plate.
6. Heat the slate or iron plate, put the fish on it and sprinkle with chopped green onion or shredded green onion.
skill
1, personal preference doesn't like the smell of soy sauce, it's terrible.
2. I like to use old vinegar+seafood sauce to enhance the taste+apple vinegar is more fragrant.
3, iron plate or slate to extend the temperature, personal preference.
Old vinegar will evaporate when it is cooked for the first time. The second apple vinegar not only removes the odor, but also effectively improves the taste, but only a few drops are enough.
Method 3: Dry-cook sea fish head.
material
Ingredients: half a sea fish head (salmon and other sea fish are acceptable), 75g of meat stuffing, green garlic 1, and half a tablespoon of minced ginger and garlic. Seasoning: 1 tbsp cooking wine, 2 tbsp soy sauce, 1 tbsp spicy douban, 1 tbsp sugar, half a tbsp vinegar, a little pepper, 2 cups water and half a tbsp water starch.
working methods
Wash the sea fish head, cut it in half, dry it, fry it with 5 tablespoons of oil and color it on both sides, then take it out;
2. Stir-fry minced ginger, garlic and minced meat with 2 tbsp oil, then add all seasonings to boil, add fish head and simmer for 20 minutes;
3. After the soup is boiled, sprinkle with shredded green garlic and serve.
Key tips:
1. If you can eat it all at once, or if there is a large population, you can also burn the whole fish head at once. But if it is divided twice, the other half of the fish head should be fried first, and then refrigerated or frozen. Otherwise, the fish head will have a strong smell after thawing.
You can also cook the other half of the fish head in the soup, but you should fry it first, otherwise it will stink.
3, in addition to the sea fish head, you can also use fresh water silver carp head, sea fish head meat is stronger, fresh water fish head meat is thinner, each with its own characteristics.