Braised fish 1:
Ingredients: Fushou fish, Tang celery, green garlic, garlic, pepper and ginger. Cut the ingredients, wash the fish, cut several knives on both sides of the fish, and marinate with salt, pepper and sesame oil for 20 minutes. Heat the oil pan and fry the fish until golden on both sides.
The hot oil exploded the ingredients. Stir-fry the ingredients with Laoganma and Pixian Chili sauce. Add soup. (Hubei people use clear water). Put the fish back in the pot.
Seasoning: soy sauce, sugar, chicken essence, balsamic vinegar and fish. After absorbing the soup, thicken it with raw flour and water.
Method 2 for stewing fish:
Materials:
One carp, one catty, gills removed, scales removed, abdomen cut and cleaned. About half a piece of cooked chicken, cut into thin slices. Half a slice of fresh mushrooms, sliced. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes. Half onion, cut into pieces. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, add water to make a thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Salt and monosodium glutamate are appropriate.
Exercise:
1. After cramping, make five or six cuts at equal distance on both sides of the fish, rubbing salt and cooking wine for more than half an hour.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.
Braised fish practice 3:
Ingredients: eight-beard fish, a little wine, onion, garlic, pepper lard, seasoning.
Exercise:
1, wash the fish and cut into pieces;
2. Fry in a hot oil pan until the fish skin turns yellow and hard, and then take it out.
3. Add cooked lard, wine onion, garlic, pepper and seasoning to stir fry, then add meat soup to boil and put the fish in. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.
Note: Octopus is catfish!
Method 4 for stewing fish:
Ingredients: fish, wine, onion, garlic, pepper lard and seasoning.
Exercise:
1, after killing fish, add salt, season and soak in fried powder for about half an hour;
2. Put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.
3, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) into juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Suitable.
4. After the fish is cooked, you can release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.
note:
1, the fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating.
2. The reason why the fish is fishy, the skin is fragrant and delicious, but the fish is not delicious and tasteless is as follows: Before frying, the fish must be salted for about half an hour to achieve the effect of removing mud and smell. If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.