Many people like to eat fish very much. Fish has high nutritional value and many ways to eat it, and braised fish has always been a classic way to eat it. I'll teach you now ~ Besides braising fish, do you know the common practices of braising fish pieces? What are the practices of braising fish pieces? Let Xiaobian introduce you to the practice of braising fish pieces.

Practice 1:

material

500g hairtail, shredded onion, shredded ginger, 20g garlic slices, 2 tablespoons soy sauce, 2 teaspoons vinegar, Shaoxing wine 1 teaspoon sugar 1 teaspoon pepper oil 1 teaspoon fresh soup.

method of work

1, remove the head, tail and internal organs of hairtail, wash it, chop it into 5 cm pieces and marinate it with salt.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden yellow, take out the pot and drain the oil for later use.

3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, cook Shao wine, vinegar and soy sauce, add a little soup, add sugar, pour pepper oil after the taste, and stir well.

Precautions: Zanthoxylum bungeanum oil can be made by ourselves. Add oil in the wok, fry Zanthoxylum bungeanum with slow fire, turn off the fire when it smells, and skim off the Zanthoxylum bungeanum granules. Fresh soup can be replaced by chicken powder and water.

Practice 2:

material

One yellow croaker (about 250g), almost one piece of ginger, onion 1 tree, soy sauce 1.5 tbsp, sugar 1/4 tbsp, salt and cooking wine.

method of work

Clean the yellow croaker, drain the water, coat it with salt and cooking wine and marinate it inside and outside 15 minutes.

2. Heat the oil pan, put the dried yellow croaker in the pan and fry it over medium heat until it is set and then fry it over low heat until golden; Turn off the fire and cool it a little before turning it over. After turning it over, fry it in the same way until the other side is golden.

3. Put shredded ginger and scallion on the yellow croaker, add white sugar and light soy sauce, pour in half a bowl of water, boil over high heat, and turn to low heat until the sauce is about to dry.

4. Clip shredded ginger and scallion, decorate with scallion and red pepper rings, and dish.

Practice 3:

Material: a fish.

Seasoning: a little wine, onion, garlic, pepper lard and seasoning.

Practice:

1, clean the fish after removing scales and internal organs, then smear salt and various condiments on the fish, and then marinate it in a basin for 30-60 minutes. Clean the onion and garlic for later use.

2, put the right amount of lard in the pot, put the fish after heating, fry the fish alternately with slow fire or medium fire, wait until the fish becomes golden brown and then put it on a plate for later use.

3. Continue to put oil in the pot. After heating, add scallion and garlic slices to saute, and then add seasonings such as bean paste, cooking wine, soy sauce and vinegar to make juice.

4. Put the fish in the dish and simmer for about ten minutes.

Practice 4:

Material: a fish.

Seasoning: a little wine, onion, garlic, pepper lard and seasoning.

Practice:

1, clean the fish and cut it into pieces for later use; Clean the onion and garlic for later use.

2. Put the oil in the pot and then put the fish. First fry until the fish skin is yellow and hard, then remove the fish. Then add cooked lard, wine onion, garlic, pepper and seasoning to the pot and stir-fry, then add a proper amount of meat broth to boil, and add fish.

3. If the cooked fish juice is gelatinous after simmering for about 10 minutes, you can add appropriate amount of monosodium glutamate to taste it and then eat it in the pot.