Raw materials:

Fish, green onions, ginger and garlic, a variety of seasonings.

Practice:

1, after the fish cleaned, put a moment, drain

a little water. If you like, you can slightly marinate it with cooking wine, salt

whatever for about 15-20 minutes first.

2, sliced green onions, garlic crushed, green onions whole is good.

3, frying pan on the fire, pour oil before using cut ginger to wipe the pan, and then pour oil, more than vegetables to put a little bit of oil, after the oil is hot, put the fish down, the fire does not have to be the largest, medium-high heat is good, fry until the fish skin began to turn brown, one side of the frying is good, the fish should be turned over to the other side of the frying.

4, after the fish fried, sheng out, the pot to stay a little oil, excess oil poured out, and then add peppercorns popping incense, and then remove the peppercorns, and then put onion, ginger and garlic, soy sauce, vinegar, cooking wine, sugar, salt in the pot, and then add water, boil after the fish back into the pot, stewed with medium heat.

This process is the practice of hardworking people, lazy people can not have to hold fish out of the pot, directly under the seasoning, add water to stew fish.

Like to eat spicy, you can put a little dry red pepper and pepper grains together in the pot, you can also fish out the pepper grains and then put pepper.

5, and so the pot of soup boiled almost fish can be out of the pot.

The way it should be done is to simmer the stew when the fish should also be turned once, however, I turn the fish level is really not high, so I stewed very little turn, just in the middle of the soup with a rice ladle to pour the soup on the fish a few times.

Different places seem to have more or less different ways of preparing braised fish. In my hometown, if you like the flavor of the fish more fragrant, will put a few slices of fat pork pot and fish stew, pork oil simmering stew out into the soup, and then into the fish, the flavor seems to be a little thicker.

Braised fish practice two

Raw materials: fish, wine, onion, garlic, chili lard, seasoning a little. Practice:

1. Wash the fish, cut into pieces;

2. Into the hot frying pan first frying until the fish skin is yellow see hard, the fish out.

3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then put the meat broth to boil, the fish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is.

Braised fish practice three

Raw materials: fish, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate (MSG), onion, ginger and garlic, broth, lard, sesame oil, anise, wet starch.

Production: (1) the fish clean, cut on the diagonal knife, fat and lean pork, bamboo shoots cut into 6 cm long, green onions and ginger cut into pieces. Garlic sliced.

(2) frying pan with peanut oil, burned to eighty percent heat, the fish into the oil and fried until golden brown fish out.

(3) frying pan put lard, burned to sixty percent heat, into the star anise slightly fried, that is, into the onion, ginger and garlic fat meat slices. Bamboo shoots slices stir-fry. Then cook soy sauce, cooking wine, broth, boil into the fish, with a slight fire

Burn 15 minutes, the remaining one-third of the soup, put monosodium glutamate, wet starch thickening, juice thick when dripping into the sesame oil, sheng into the dish.

Features: the fish taste tender and salty, the color is red and shiny.

The practice of braised fish four

Ingredients:

Fish, wine, green onions, garlic, chili lard, seasoning a little.

Practice:

1, kill the fish and wipe salt, seasoning, wipe the fried powder drowned in about half an hour to an hour;

2, hot pot of oil, oil hot fish, slow or medium heat alternately fry the fish, until the fish is golden brown, dish standby.

3, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hook into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the various seasonings will enter, but you can't simmer it indefinitely. Just enough to be appropriate.

4, fish cooked, put raw green onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.

Hints:

1, frying fish should be used with low heat, slow frying fish is very crispy. If the fish is used to make braised fish, frying when smeared with the appropriate amount of fried powder, if there is no fried powder, then smeared with flour. If you don't have any frying powder, use flour. Be careful to mix the flour with water before using it. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too low or it will become mushy, and this has something to do with whether it is a "non-stick pan" or not, but it is not very relevant. Whether the fish is pan-fried and eaten directly or braised and then eaten, it should be pan-fried over low heat until the skin is golden brown, then it can be served on a plate.

2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not good, no flavor, the reasons are as follows:

Fish in the frying before, be sure to wipe the salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy. If the fried fish used to braise, the same reason, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.

Winter Melon Spare Ribs Soup

Materials:

Pork Spare Ribs 400g, Winter Melon 500g, ginger slices

Methods:

1 Ginger cut into chunks and patted with the back of a knife. Winter melon cut into large pieces.

2 Ribs over boiling water blanch, remove floating smear.

3 Electric casserole put ribs, ginger pieces, 2/3 pot of water on high gear to stew 2 hours to medium gear to stew 4 hours.

4 Add winter melon, salt and stew for 3 hours.

Note:

1 The ratio of ribs and winter melon can be adjusted. 30 minutes before the pot can add scallions, more fragrant, better selling.

2 No electric casserole can be used ordinary pot. Spare ribs with large water boil, turn to medium heat and simmer for 60-90 minutes, add winter melon and simmer until it is transparent.

3 Do not add salt at the beginning.

4 Don't remove the fat on the ribs, the fat comes out of the oil.

Introduction method:

Raw materials: a piece of winter melon, pig neck bone or cavity bone about a catty (in fact, any bone can be, but I rarely choose net row, the reason is that there is no gnawing bones of the thrill)

Applications: a small section of green onion, a piece of ginger, a few cloves of garlic, star anise (dai mai), peppercorns, salt, chicken essence.

Practice:

1, pig bone clean, placed in the pot, put the ingredients, open fire and boil, turn off the fire, fish out the bones.

2, winter melon peeled and pith, cleaned, cut into square slices.

3. Put the cooked bones back into the pot, add the winter melon slices, and add water to cover.

4, small fire slowly simmering, the longer the time the more rotten bones, soup flavor is also the more intense, according to taste put salt.

Features: light soup flavor, rich in nutrients, bone flavor meat rotten, winter melon melt in the mouth.

Braised pork ribs

Raw materials: rib or small rows Ingredients: ginger, green onion, anise one, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiling water.

Practice:

1. Put the right amount of vegetable oil in the pot, heat the ginger and green onion and stir fry, then put the ribeye steak into the pot and stir fry.

2. When the meat turns white, add soy sauce, cooking wine, sugar, and then add boiling water just to submerge the ribs.

3. Bring to a boil over high heat, then reduce heat and simmer for about 20 minutes.

4. See the ribs have been burned, depending on the saltiness of adding the appropriate salt, and then change to high heat juice.

5. Finally a delicious braised pork ribs are made.

If someone likes to eat sweet and sour pork, you can add vinegar, sugar need to put some more

French fries

Fried if the supermarket to buy French fries, the method is as follows:

1, pour the right amount of oil into the pot, burned to eight minutes hot.

2, refrigerator out of the fries, do not need to thaw, pour directly into the frying pan required amount.

3, rapid fire frying, lightly browned (I personally like a little fire a little more, the edge of the fries have a little dark coffee color.)

4, fish to the plate, sprinkle appropriate amount of fine salt, up and down the plate, so that the fine salt evenly.

5, on the table, open! (With ketchup is better! ~)