How to make braised fish - Braised fish is one of the most common home cooking, so how to make braised fish? There are many ways to make braised fish, here we introduce the most common way to make braised fish, the details are as follows:

Braised fish practice one:

Materials: Fukushima fish, Tang celery, green garlic, garlic, finger peppers, ginger. Chop the ingredients, wash the fish and cut a few slashes on both sides of the fish, then marinate with salt, pepper and sesame oil for 20 minutes. Fry the fish on both sides of the pan in a hot oil pan.

Heat the oil and stir fry the ingredients. Add the Sriracha and Pixian chili sauces and stir-fry. Add the soup. (Hubei people are using water). The fish back to the pot

Seasoning: soy sauce, sugar, chicken essence, balsamic vinegar, the fish absorbed the soup, with a small thickening of cornstarch water hook can be. Braised fish practice two:

Materials:

Carp a, a catty, gills, scales, dissect the belly, clean up. Cooked chicken about half a taels, thinly sliced. Fresh mushrooms half a taels, sliced. Bamboo shoots half two, sliced into thin slices and cooked in boiling water for about five minutes. Half taels of green onion, cut into pieces. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. One tbsp cornstarch, thicken with water. One tbsp cooking wine. One tbsp sesame oil. Salt and monosodium glutamate to taste.

How to do:

1, will be sorted out after the fish cramp on both sides of the fish body at equal distances from each of the five or six cuts, rubbed with salt and cooking wine flavor for more than half an hour

2, the pot of oil to seventy percent of the heat, under the fish frying yellowish fish fish out to be used.

3, the pan left about one or two remaining oil, burned to 40% heat, reduce the fire under the ginger, garlic, scallions fried flavor.

4, and then pour into the chicken, bamboo shoots, mushroom slices to medium heat for half a minute.

5, add about a catty of soup or water, under the fish, soy sauce, salt and burn about three minutes, turn over and burn for another three minutes.

6, fish up to plate for use.

7, the pot of soup thickening, dripping into the fish plate is complete. Braised fish practice three:

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

Practice:

1, the fish cleaned, cut into pieces;

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

3, pot with cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then into 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.

Note: Bashu fish is catfish! Braised fish practice four:

Applications: fish, wine, onion, garlic, chili lard, seasoning a little.

Practice:

1, kill the fish and wipe salt, seasoning, wipe the fried powder drowning about half to one hour;

2, hot pan 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 endlessly. 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.

Note:

1, frying fish should be used in small fire, slow fire fried fish is very crispy. If the fish is used to make braised fish, fry the appropriate amount of fried powder, if there is no fried powder, wipe the flour. If you don't have frying powder, dust it with flour. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too little, otherwise 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, and fish meat is not good, no flavor, for the following reasons: fish before frying, be sure to wipe the salt, drowning 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, is also smeared with salt, but also poured with the right amount of soy sauce, cooking wine and other favorite seasonings, and then smeared with fried powder or flour.