Ingredients: fish, pork, salad, oil, salt, vinegar, onion, ginger, pepper and cooking wine.

Stewed fish 1

1 Blanch the fish in boiling water, cool it in cold water, scrape off the floating skin with a knife, and diagonally cut a knife on the fish.

2 Put oil in the pot, stir-fry the meat slices, onion slices and ginger slices with a spoon, add the soup (chicken soup is ok, but it is meaningless to add some water), add pepper water, cooking wine, refined salt and monosodium glutamate, then put the fish in, and cook for about 0/5-20 minutes on low heat. Take out the onion slices and ginger slices without vinegar.

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. After stewing the fish for about 25 minutes, 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.

Braised carp with glutinous rice

Delicious fish (12)

Material: one carp, glutinous rice 100g.

Seasoning: two slices of ginger, half a tablespoon of Shaoxing wine and salad oil, four cups of boiled water and a little refined salt.

Practice: ① Wash and dry the carp after cutting.

(2) Wash the glutinous rice, drip dry the water, add half a tablespoon of salad oil, remove it evenly, put it into the carp belly, and sew it tightly with a needle and thread to prevent the glutinous rice from flowing out.

③ Boil carp in boiling water for 1 min, then take out and drain.

④ Put carp, ginger and Shaoxing wine into a vessel, add four cups of boiling water, keep the fire for 40 minutes, and put salt when eating.

Stewed carp

Legend: Braised boiled red carp is a famous national dish in Wuyuan County. According to relevant investigations, this kind of fish was originally an ornamental fish in the palace of the Ming Dynasty. During the period of Zongshen Zhu Yijun, Yu Maoxue, a letter from Wuyuan Tuochuan, retired and returned to his hometown, giving him a pair of fresh fish. Shangshu then threw the fish into the pool and later reproduced. This fish is named for its wide back, small head, short tail and fat belly, just like a wallet on the dining table. According to the records of Weizhou 5a8, Wuyuan has been breeding marsupial red carp for more than 300 years. 1979, Hebao red carp was listed as an excellent carp variety in China. The fish has elegant shape, bright color, tender meat, delicious taste and rich nutrition. Braised "boiled red carp" is very famous in Jiangxi.

Features: Boiled carp stew. This dish has tender meat, clear and sticky soup color, mellow and delicious taste.

Technology: Slaughter the fish, remove scales and gills, take out internal organs and wash them. Put the fish on a plate, add bamboo shoots, ham slices, salt, monosodium glutamate, onion, ginger and wine, stew in a pot until cooked, and pour a little lard.

[Stewed fish 2]

Stewed fish 2

Stewed fish with apples

Ingredients: 2 apples, grass carp100g, lean meat150g, red dates10g, ginger10g, salt 8g, monosodium glutamate 2g, a little pepper 2g and Shaoxing wine 2g.

eating habits

1. Peel and cut apples, soak them in clear water, slaughter and cut grass carp, cut lean meat into chunks, soak them in red dates, peel and slice ginger.

2. Put oil in the wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup and stew on medium heat.

3. When the stew turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes.

Matters needing attention

Don't put down the seasoning too early when stewing, lest the soup turn white.

Stewed fish pieces

Ingredients: 200g clean fish, 3g coriander, 5g shredded onion, 30g peanut oil, 50g egg liquid, 3g refined salt, 2g monosodium glutamate, 0.5g cooking wine/kloc-5 ml pepper, 7ml rice vinegar, 50g onion, 5g ginger slices, 5g garlic cloves, 5g sesame oil and 50g broth.

Production process:

1. Replace the washed fish with domino pieces, put them in a large bowl and add cooking wine, monosodium glutamate, salt and sesame oil to taste. 2. Add starch to the egg liquid to make an egg paste. Mix the fish pieces into the egg paste.

3. Stir fry on a spoon, inject peanut oil and burn it to 70% heat, add fish pieces and fry until slightly yellow, and control the oil.

4. When the spoon is on fire, add broth, cooking wine, salt, monosodium glutamate and pepper to boil, add fish pieces, onions, ginger and garlic, then boil and simmer for 10 minute. Remove onion, ginger and garlic, pour vinegar and sesame oil into a large soup bowl, and sprinkle with shredded onion and coriander.

Flavor characteristics: white, salty, sour, fresh soup and tender fish. Note: After adding 15ml cooking wine, the lid must be covered. Adding pepper can also remove the fishy smell.

Braised fish with pepper

Ingredients: 50 g of Mingtai fish, sugar 10 g, 200 g of fresh fish, 50 g of pepper, shredded onion 10 g, 5 g of minced garlic, Jiang Mo 1 g, sesame 1 g, 30 g of Chinese cabbage leaves, 30 g of soy sauce and vegetable oil/0 g.

Braised fish with pepper

Production method: 1. Cut the fresh fish into 3 cm pieces and wash the peppers for later use.

[stewed fish]

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2. Spread a layer of cabbage leaves in a small pot, put fresh fish and peppers on it neatly, and then add soy sauce, sugar, ginger and 1 liter of water to stew.

3. Stew the soup to half, add vegetable oil in the middle to continue stewing, then add pepper noodles, onions and garlic, and put sesame seeds on the plate.

Braised fish with medlar

Ingredients: 30g of steamed bread, 3 live crucian carp, 6g of coriander, onion, vinegar, cooking wine, pepper noodles, Jiang Mo, salt, monosodium glutamate, sesame oil, lard, clear soup and milk soup.

Features: Features: Carassius auratus is soft, Lycium barbarum is sweet, coriander is green and delicious.

Operation:

1. Scales, gills and viscera of live crucian carp are removed, washed and slightly scalded with boiling water. On the crucian carp, every 2 cm, the oblique knife is cut into a cross knife.

2. Cut the coriander into sections and cut the onion into filaments.

3. Put the lard in an iron pot, heat it with high fire, add pepper noodles, shredded onion and Jiang Mo in turn, and then add clear soup, milk soup, monosodium glutamate and salt. At the same time, put the cut crucian carp into a boiling water pot and blanch it for about 4 minutes, then take it out and put it into the field.

4. Wash the handle with warm water, put it in a fish pot, boil it and simmer for 20 minutes, add shredded onion, coriander and vinegar, and pour in sesame oil.

matelote

Materials:

Medium-sized river fish

Oil onion, ginger slices, garlic, sugar, vinegar, soy sauce, salt and pepper.

Exercise:

1. When the oil is hot, add onion, ginger slices and minced garlic, and stir-fry until fragrant.

2. Add sugar, vinegar and soy sauce, stir fry together, add water when the soy sauce becomes stale, and then add pepper. After boiling, put the fish in the pot and add salt.

3. Bring the pot to a boil over high fire, and then turn to low heat for a while. If cooked quickly, the fish will get old if stewed for a long time, which will affect the taste.

Stewing can reduce the nutritional loss of fish, because fish do not directly contact hot oil. Protein is not easy to be destroyed and will not produce carcinogens.

Home-cooked stewed fish

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.

Stewed fish with papaya

Ingredients: half a green papaya, fresh fish 1 strip (you can choose according to your personal preference, it is best to make soup), 4 bowls of water and a little salt.

Exercise:

1. Wash papaya and cut it into pieces, then put it in water to make soup, boil it over high fire and stew it over low heat for about half an hour.

2. Then cut the fish into pieces, cook them together until cooked, and add a little salt.

Family stewed fish

raw material

Ingredients: fresh carp 1 strip (about 600g), winter bamboo shoots100g.

Accessories: onion, ginger 30g, coriander 30g, vegetable oil 15g, corn starch 15g, cooking wine 15g, pepper 5g, refined salt 3g, monosodium glutamate1g.

prepare

(1) Clean up the fish, cut it into large pieces, dip it in corn starch, fry it in hot oil, and take it out to control the oil; Slice winter bamboo shoots; Cut coriander into sections; Slice onion and ginger.

(2) Heat vegetable oil, add winter bamboo shoots, onion slices and ginger slices, stir fry, cook cooking wine, add 500 grams of water, add fish pieces, salt, monosodium glutamate and pepper, bring to a boil, turn to low heat to cook fish, and sprinkle with coriander.

The soup is delicious and the fish is tender.

Stewed fish with meat

1. Cut fish, pork belly, beer, onion, ginger and garlic.

2. After the fish is cooked, soak it in beer for 20 minutes. Become suspicious.

3. Drain the oil and grilled fish slightly, not for too long.

4. Pick up the pot and drain the fish. Switch to meat, onion, ginger and stir fry.

5. Add a little cooking wine, soy sauce, sugar, mature vinegar and beer soaked in fish. Add fish and garlic. Turn down the heat and stew for 5 minutes.

6. Turn the fish with chopsticks and put salt. Simmer over low heat until the water is slightly dry.

Stewed fish with beer

Ingredients: carp, grass carp.

Accessories: onion, ginger, garlic, pepper, aniseed, white wine, sugar, soy sauce, vinegar, red pepper, salt and beer.

Practice: Wash the fish, cut it into pieces, put it in a pot, add all kinds of auxiliary materials, and pour in beer to basically submerge the fish pieces. After soaking for 2 hours, put it on the stove, boil it with high fire and simmer for half an hour with low fire. You can add monosodium glutamate and coriander according to your personal taste before eating. Features: fresh and delicious, no fishy smell.

Tips for stewing fish

Stew with meat

There are two ways: first, put the prepared meat stuffing into the fish's stomach, but don't put salt in the meat stuffing, the salty taste in the fish soup is enough; Second, after the oil is hot, stir-fry a few pieces of pork belly, and then add seasonings such as onion and ginger. The meat cooked with meat is more delicious than the simple stewed fish.

Crucian carp stew tastes better.

Fish soup should be delicious. The most important thing about stewed fish is freshness. Compared with all kinds of fish, crucian carp stew tastes the best. Crucian carp is tender, delicious and has high nutritional value. At the same time, the stew is milky white and delicious, which is incomparable to other fish.