1. How to make braised fish

Ingredients:

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

Method:

1. After killing the fish, apply salt, condiments, fried powder and soak for about half to an hour;

2. Put the fish in a hot pot Heat the oil, put the fish, and fry the fish alternately over slow or medium heat until the fish is golden brown, place on a plate and set aside.

3. Heat oil in a pan, sauté scallions, garlic slices or minced garlic, ginger slices, etc., add an appropriate amount of water, and add your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about ten minutes. Usually, the longer it is simmered, the more flavors of various condiments will enter, but it cannot be simmered endlessly. Just as appropriate.

4. After the fish is cooked, add your favorite decorations such as green onions and coriander to not only increase the fragrance but also achieve the purpose of decoration.

Tips:

1. It is advisable to use low heat to fry fish. The fish fried over slow fire will be very crispy. If it is used for braised fish, apply an appropriate amount of fried powder when frying. If there is no fried powder, apply flour. Note that you need to mix the flour with water before applying it. Whether the fried fish is eaten directly or braised, the oil should not be too little, otherwise the bottom will be burnt. This has something to do with whether it is a "non-stick pan", but it has little to do with it. Whether the fried fish is to be eaten directly or braised before eating, it must be fried over low heat until the fish skin is golden brown before being put on a plate.

2. The reason why the cooked fish has a fishy smell, and the fish skin is fragrant and delicious, but the fish meat is not delicious and tasteless, the reasons are as follows:

The fish is frying Beforehand, be sure to apply salt and soak for about half to an hour to achieve the effect of removing the muddy smell. If the fried fish is to be braised, apply salt on it, add an appropriate amount of soy sauce, cooking wine and other condiments you like, and then apply fried powder or flour.

2. How to cook braised fish

1. It is better to use low heat to fry fish. The fish fried over slow fire will be very crispy. If it is used for braised fish, apply an appropriate amount of fried powder when frying. If there is no fried powder, apply flour. Note that you need to mix the flour with water before applying it. Whether the fried fish is eaten directly or braised, the oil should not be too little, otherwise the bottom will be burnt. This has something to do with whether it is a "non-stick pan", but it has little to do with it. Whether the fried fish is to be eaten directly or braised before eating, it must be fried over low heat until the fish skin is golden brown before being put on a plate.

2. The reason why the cooked fish has a fishy smell, and the fish skin is fragrant and delicious, but the fish meat is not delicious and tasteless, the reasons are as follows:

The fish is frying Beforehand, be sure to apply salt and soak for about half to an hour to achieve the effect of removing the muddy smell.

If the fried fish is to be braised, apply salt in the same way, and add an appropriate amount of soy sauce, cooking wine and other condiments you like, and then apply fried powder or flour.

3. The braised fish procedure is usually as follows:

A. After killing the fish, apply salt, condiments, fried powder and soak for about half to an hour;

B. Heat the oil in the pan, put the fish in the hot oil, fry the fish alternately over slow or medium heat until the fish is golden brown, put it on a plate and set aside.

C. Heat oil in a pan, sauté scallions, garlic slices or minced garlic, ginger slices, etc., add an appropriate amount of water, and add your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about ten minutes. Usually, the longer it is simmered, the more flavors of various condiments will enter, but it cannot be simmered endlessly. Enough is enough.

D. After the fish is cooked, add your favorite decorations such as green onions and coriander to not only increase the fragrance but also achieve the purpose of decoration.

3. How to make braised fish

Ingredients: fish, wine, onions, garlic, chili lard, and a little seasoning. Method:

1. Wash the fish and cut it into pieces;

2. Put it in a hot oil pan and fry until the fish skin turns yellow and becomes hard, then take out the fish. .

3. Add cooked lard, wine onion, garlic, chili and seasonings to the pot and stir-fry, then add the meat broth and bring to a boil, then add the fish. Then simmer over low heat for about ten minutes. When the cooked fish juice becomes gelatinous, add MSG and shake to coat the fish pieces with the marinade. Serve.

4. How to make braised fish

Ingredients: fish, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, MSG, onion, ginger and garlic, clear soup, lard, sesame oil, Star anise, wet starch.

Preparation: (1) Clean the fish, cut it with a diagonal knife, cut the fat and lean pork, the bamboo shoots into 6 cm long strips, and cut the green onion and ginger into cubes. Slice garlic.

(2) Put peanut oil in the wok, heat it until it is 80% hot, put the fish in the oil and fry until golden brown and take it out.

(3) Put lard in the wok, heat it to 60% heat, add star anise and fry it briefly, then add onion, ginger, garlic and fatty pork slices. Stir-fried bamboo shoots. Then add soy sauce, cooking wine, and clear soup. After boiling, add the fish and cook over low heat for 15 minutes. When one-third of the soup remains, add MSG and wet starch to thicken it. When the juice becomes thick, Drizzle in sesame oil and transfer to a plate.

Features: The fish tastes fresh, tender and salty, and the color is ruddy and shiny.

5. How to make braised fish

I have never been good at cooking fish. I really started to learn how to cook fish. I slowly learned it from recipes after I got married, although it seemed to be a good-looking dish. Neither is good, but it tastes pretty good.

Ingredients:

Fish, onion, ginger, garlic, various seasonings.

Method:

1. After cleaning the fish, leave it for a while and drain

the water. If you like, you can marinate it with cooking wine, salt, etc. for about 15-20 minutes.

2. Slice the green onion, smash the garlic, and use the whole green onion.

3. Put the wok on the fire. Before pouring the oil, wipe the pan with sliced ??ginger, and then pour the oil. You need to put a little more oil than cooking. After the oil is hot, put the fish in. The fire does not need to be the highest. , just use medium-high heat and fry until the fish skin starts to turn yellow. After one side is fried, turn the fish over and fry the other side.

4. After the fish is fried, take it out, leave a little oil in the pot, pour out the excess oil, then add Sichuan peppercorns and saute until fragrant, then remove the Sichuan peppercorns, then add onions, ginger, garlic, soy sauce, vinegar, Add cooking wine, sugar, and salt to the pot, add water, bring to a boil, put the fish back into the pot, and simmer over medium heat.

This process is done by diligent people. Lazy people can add seasonings and water to stew the fish directly without putting the fish out of the pot.

If you like spicy food, you can put a little dry red pepper and peppercorns into the pot together, or you can remove the peppercorns and then add the pepper.

5. When the soup in the pot is almost cooked, the fish can be taken out of the pot.

The proper way is to turn the fish over once when stewing. However, my skill in turning fish is really not high, so I rarely turn it when stewing. I just use a rice spoon to scoop out the soup in the middle. Get up and pour over the fish several times.

It seems that braised fish is cooked somewhat differently in different places. In my hometown, if you like the fish to be more fragrant, you will put a few pieces of fatty pork in the pot and stew it with the fish. The oil from the pork will be stewed out into the soup, and then added to the fish, making the taste thicker.

6. Zanzan braised fish

7. How to make braised fish

Braised fish

Ingredients

800-1000 grams of crucian carp

25 grams of shredded dried red pepper

15 grams of shredded ginger

5 grams of star anise

10 grams of green onion

15 grams of cooking wine

10 grams of powdered sugar

1 egg

20 grams of vinegar

15 grams of light soy sauce Gram

Production

1. Wash the crucian carp and marinate it with salt, ginger and cooking wine for 10 minutes.

2. Coat the marinated fish with egg liquid and fry in oil until light golden color. Take it out.

3. Add shredded ginger, dried red pepper, and star anise to the pot and saute until fragrant. Add the fried fish into the pot, add a small amount of water, vinegar, powdered sugar, and light soy sauce, and cook until the soup is reduced. When dry, season, thicken and serve.

4. Sprinkle with minced green onions after serving.

Warm Tips

Fish tastes best when cooked within 2 hours after being cleaned.

8. How to make braised fish

Ingredients: One grass carp (about 3.2 pounds)

Marinate: 1/2 cup of light soy sauce, one green onion Cut into sections, 5 slices of ginger, 1/4 tsp of allspice

Marine sauce: 4 star anise, 1 piece of cinnamon, 4 tsp of white sugar, 1/2 cup of light soy sauce, 2 cups of water

Production process:

1) Wash the grass carp, cut it into small sections crosswise, marinate with wine and marinade for more than 2 hours

2) Heat the oil to 80% Heat, deep-fry the fish until crispy

3) Bring the marinade to a boil, simmer over low heat until it becomes thick, take out the star anise cinnamon, add 1 tablespoon of tomato paste and bring to a boil

4) Put the fish segments from 2 into the marinade, add a little Baileys, and reduce the juice over low heat

9. How to cook the braised fish

Ingredients:

Eight fish, a little each of wine, onions, garlic, chili lard, and seasonings.

Method:

1. Wash the fish and cut into pieces;

2. Put it in a hot oil pan and fry until the fish skin turns yellow. When firm, remove the fish.

3. Add cooked lard, wine onion, garlic, chili and seasonings to the pot and stir-fry, then add the meat broth and bring to a boil, then add the fish. Then simmer over low heat for about ten minutes. When the cooked fish juice becomes gelatinous, add MSG and shake to coat the fish pieces with the marinade. Serve.

Note: An octopus is a catfish!

10. How to cook braised fish

A: Wash and dry the fish (1.2 pounds is appropriate);

1. Heat the pot and dry it before use Wipe it twice with a damp cloth, add oil, and fry the fish until both sides are golden;

2. Pour 1 spoon of cooking wine, 1 spoon of vinegar, and 2 spoons of soy sauce on the fish, then add cold water to cover the fish;

3. When the water boils, add 3 cloves of chopped garlic, 3 thick slices of ginger, and 1 chopped green onion;

After the water boils, turn to low heat. Cover and simmer for 10 minutes, then add salt and MSG. At this time, you can turn the fish over;

Simmer for another 5 minutes and then remove the juice and remove from the pot

Note:

1. The fish must be wiped dry, otherwise it will stick to the pot

2. The hot pot must be wiped with a wet rag to prevent it from sticking

3. Be sure Add vinegar to remove the fishy smell and enhance the freshness

B: How to braise fish:

1. After the oil burns and emits blue smoke, add the ingredients and stir-fry. The fire should not be too high. The main thing is to stir-fry the aroma. When the onion and garlic turn yellow, you can take out the ingredients and set aside. Pay special attention to the red pepper not to fry it black, which will not look good.

2. Use the remaining oil to fry fish! The oil temperature is 6 minutes and it will be slightly brown on both sides. You can also fry it a little bit! !

3. Be careful when turning the fish. If it breaks, smash the pot. Then you can put a small bowl of water (there is no stock at home) and start cooking - there is a lot of heat and oil in restaurants, and people even use it all. When cooked in oil, families can use their own cooking method!

4. After the water boils, add the most important rice wine + soy sauce, which is a step to remove fishy, ??seasoning and dyeing! Add the previous ingredients and cook together. Add a little salt into the soup. You need to consider the amount, because soy sauce is also salty. You will also need to add sauce later, including the fish itself and the flavor! Keep pouring the sauce over the fish to ensure even heating! Add a tablespoon of Pixian bean paste. This is my favorite. After cooking for a while, the fish will be cooked. Over time, the shape will be easily damaged!

5. There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of a bowl, put it in the pot, bring it to a boil over high heat, stir quickly and evenly, and when it becomes a little sticky, take it out of the pot!

6. The final step - pour the soup! The amount of juice is up to you, too little will be too dry, too much will be tasteless!

11. How to prepare braised fish

Wash and dry crucian carp (1.2 catties);

Heat the pot until dry and then wipe it with a damp cloth Add oil twice and fry the fish until both sides are golden;

Pour 1 spoon of cooking wine, 1 spoon of vinegar and 2 spoons of soy sauce on the fish, then add cold water to cover the fish;

When the water boils, add 3 cloves of chopped garlic, 3 thick slices of ginger, and 1 green onion cut into sections;

After the water boils, turn to low heat, cover and simmer for 10 minutes, then add Salt and MSG, you can turn the fish over at this time;

Stew for another 5 minutes and then remove the juice and remove from the pot

Note:

1. Fish Be sure to wipe off the water, otherwise it will stick to the pot

2. Be sure to wipe the hot pot with a wet rag to prevent it from sticking

3. Be sure to add vinegar to remove the smell Fresh food

I had an appointment in the afternoon and chatted with a self-proclaimed intellectual. I was deeply touched and stimulated, so on the way back, I decided to treat myself. In the end, he bravely reached the peak of his cooking skills and challenged himself to "braised fish".

In fact, it’s not that fish has never been cooked before, but because the steaming operation is relatively simple and the final product has good feedback, this cooking method is basically chosen when showing off, while the more difficult method of braised fish is It's rarely involved. However, when I was in Shenzhen, my brother went to visit me and showed me a little bit. As a result, my brother was shocked and even praised me greatly. Therefore, this operation will not be too difficult if you have full confidence in yourself.

The fish has already been packed, so rinse it under water and go directly to the "pickling" stage. Of course, don't forget to score a few cuts on the fish body to make it easier for the flavor to enter. Sprinkle a little salt, add vinegar, cooking wine, dark soy sauce and chicken essence, mix together and let it sit for more than ten minutes. While waiting, cut a few pieces of ginger and set aside. The next stage, in my opinion, is the most complicated and the most prone to problems during operation - the frying stage. I operated carefully, but there was still a problem: the fish skin on one side stuck to the pan, ruining the appearance of the fish, but fortunately the other side was intact. Think about it, imperfection is also a kind of beauty, so you don't blame yourself too much and use the intact side as a "face project". Fry the fish until both sides are golden brown, add the C-style recipe for this dish - chopped garlic sprouts, and fry the previously prepared ginger slices with oil. In this way, it enters the third stage of "braised". Add warm water to half cover the fish, add a little light soy sauce and dark soy sauce, add 6-7 dried red peppers, cover the pot, and cook over high heat until the water dries up. Since the fish has been marinated before, the taste is basically right and can be seasoned to perfection. The braised fish is done.