Ingredients preparation: hairtail, garlic, chives, ginger, starch, braised sauce, cooking oil, cooking wine and salt.
Braised hairtail:
Step 1: wash hairtail, cut it into 5CM pieces, and cut both sides of the fish with a knife; Wrap the fish with a thin layer of starch with a new knife;
Step 2: Add proper amount of cooking oil to the pot. When the oil is 50% hot, fry the hairtail in the pot and take it out for later use.
Step 3: Take another pot, add a proper amount of oil to the pot, and stir-fry the ingredients in the pot; Boil most of the boiling juice;
Step 4: rush into boiling water or broth; Add the fried fish pieces and stew until cooked; Add sugar to refresh yourself;
Step 5: cooking wine; Stew 15 minutes, and finally collect the fire juice and put it on the plate.
The second method: Braised crucian carp.
Ingredients: crucian carp, onion ginger, 6 cloves garlic, salt, tomato sauce 20g, soy sauce 10ml, soy sauce 20ml, sugar, salt and starch 5g.
Braised crucian carp:
Step 1: Prepare all the ingredients, clean the internal organs of the crucian carp and draw a flower knife on the crucian carp.
Step 2: Then dip the crucian carp in the egg liquid, add a proper amount of oil to the pot, and fry until it is out of the pot. Don't turn the pan upside down. After the fish shakes, you can turn it over again and turn off the fire on both sides.
Step 3: Stir fry shallots, ginger and garlic in a wok, add tomato sauce, stir fry until fragrant, add crucian carp and add appropriate amount of boiling water.
Step 4: Add soy sauce and soy sauce, then add cooking wine and sugar, and simmer on low heat until the fire is exhausted. During the cooking process, pour the soup on the fish with a spoon.
Step 5: After the fire reaches 15 minutes, take out the onion ginger and fish, pour the starch into the soup to thicken it, then pour the soup on the fish and sprinkle with shredded onion.
The third way: Braised carp.
Prepare ingredients: carp, onion, ginger, garlic, star anise, pepper, dried pepper, soy sauce, sugar, cooking wine, white vinegar and salt.
The practice of braising carp:
Step 1: Prepare onion, ginger, garlic, dried red pepper, star anise and pepper.
Step 2: One carp, descaling, eviscerating and cleaning. Cut a knife at the head and tail, both sides are the same, remove crow's feet, hold it with fingernails, twitch outward, and remove wake-up lines.
Step 3: cut a knife on the fish, with the same sides, rub some salt and cooking wine on the fish, marinate it, heat it in a wok, put oil in it, add carp when the oil is hot, turn to low heat, and fry until the fish is golden on both sides.
Step 4: Slice the onion, ginger and garlic, and stir-fry the dried red pepper, star anise and pepper in the pot. Add sugar, stir-fry until the sugar dissolves, and add white vinegar, cooking wine and soy sauce to stir-fry. Add water and bring to a boil.
Step 5: Add fried fish. After the fire boils, turn to low heat and stew 15~20 minutes. Dry the soup and sprinkle with some shredded onions. Haha, in order to look good, I sprinkled some shredded red pepper on the table to decorate it.
The fourth method: Braised tilapia
Ingredients: onion 1 2, ginger1,garlic 3, star anise 2, cooking wine 20ml, soy sauce 15ml, soy sauce 25ml, vinegar 10ml, cold water, salt 3g, a little sugar, tilapia.
Braised fish:
Step 1: After washing the tilapia, cut four or five knives at equal distance on both sides of the fish, add salt and cooking wine, add onion, garlic cloves, ginger slices and star anise, and marinate for about half an hour.
Step 2: Then take out Luo Fei, add cold water into the marinade basin, pour in soy sauce and soy sauce and boil for later use.
Step 3: Heat the wok, pour in cooking oil, dry the water on both sides of the fish with kitchen paper towels. When the oil is 70% hot, add the fish wrapped in dry flour and fry both sides until golden brown.
Step 4: Then pour the cooked soup into the wok and bring it to a boil. Skim the froth, add vinegar and sugar, and simmer for about 20 minutes.
Step 5: Then turn the fire to collect the juice and dump the fish.