What fish to buy when cooking braised fish?
If you eat at home, it is recommended that grass carp, crucian carp and Wuchang fish are cheap and tender. Of course, the higher-priced ones like tilapia, hairtail and large yellow croaker are also delicious.
How to cook several common braised fish?
Main ingredients of braised grass carp: one grass carp1300g, a little flour, one piece of fresh ginger, several cloves of garlic and two ingredients of star anise: a pinch of pepper, 50g of cooking wine, 40g of braised soy sauce, 30g of soy sauce, sugar10g, and a proper amount of salt.
The method of braising grass carp: 1, one grass carp, scaling, fishy smell and black membrane in abdomen, cutting with a knife one centimeter near the head and cutting with a knife near the tail. 2. Pat the fish gently with your hand. Near the head, there is a small piece of red meat with a small white spot inside. Hold the small white spot with your hand and gently pull it out. 3. A whole fishy line has been taken out, so that the stewed fish will not be so fishy. 4. Go from head to tail. 5. Divide the fish in two from the fish spine. 6. Pull out the flower knife on the back of the fish at intervals of about two centimeters, and don't pull it. 7. Divide the fish into four pieces, put them into a bowl, sprinkle appropriate amount of flour and evenly distribute them on the inside and outside of the fish. 8. Put a little oil in the frying pan. After heating, put the fish back down in the pan. 9. After the shape turns yellowish, turn the fish over and fry the other side. 10, fry the fish head and fish tail in the pot until both sides are slightly yellow, then put the seasoning in the pot, temporarily keep the salt, then pour hot water, and simmer for 30 minutes. 1 1, open the lid, taste the salt, add appropriate amount of salt according to the taste, slightly collect the juice, turn off the fire and take out the pot.
Main ingredients of braised large yellow croaker: one ingredient of large yellow croaker: onion, ginger, dried pepper, cooking wine, white wine, salt, sugar, soy sauce and soy sauce. The method of braised large yellow croaker: 1, the fish is cleaned and washed, and the surface of the fish belly is covered with onion, ginger slices, a little salt and cooking wine, and marinated 10. 2. Dry the water on the fish with kitchen paper, pour the oil in the pot and heat it to smoke, and add the fish. 3. Gently slide the pan, try not to use a shovel, and wait until it turns golden. 4. Add garlic slices, onion segments, dried peppers and ginger slices to cook. 5. Pour in white wine, soy sauce, soy sauce, salt and sugar to taste and color. 6. Pour a proper amount of boiling water and burn for a while. 7. Turn off the fire when the soup thickens. Ingredients for home-cooked braised tilapia: tilapia 1 strip. Ingredients: onion 1 2, ginger1small piece, 3 cloves of garlic, 2 star anise, 20 ml of cooking wine, 5 ml of light soy sauce 15 ml of dark soy sauce, 25 ml of vinegar 10 ml.
Braised fish in brown sauce: 1, after tilapia is cleaned, cut four or five knives at equal distance on both sides of the fish, apply salt and cooking wine, add onion, garlic cloves and ginger slices, and marinate with star anise for about half an hour. 2. Then take out Luo Fei, add cold water to the marinade basin, pour in soy sauce and soy sauce, and boil for later use. 3. Heat the wok, pour in cooking oil, and dry the water on both sides of the fish with kitchen paper towels. 4. When the oil is 70% hot, fry the fish wrapped in dry flour on both sides until golden. 5, then pour the cooked soup into the wok, without the fish, the fire will boil. 6. After skimming the floating foam, add vinegar and sugar, and turn to medium-low heat for about 20 minutes. 7. Then turn the fire to collect the juice and pour the fish out. Braised hairtail ingredients: hairtail 2 ingredients: appropriate amount of ginger, appropriate amount of onion and appropriate amount of garlic.
Braised hairtail: 1: Prepare ingredients. 2 medium-sized hairtail, appropriate amount of ginger, appropriate amount of onion and appropriate amount of garlic. 2: Wash hairtail and cut it into10cm long sections. Cut onion, ginger and garlic into pieces for later use. 3: Add Jiang Mo, 2 spoonfuls of cooking wine and half a spoonful of salt into hairtail, and marinate for 10 minute. 4: Pour 40 ml of water into 30 grams of flour and mix it into batter for later use. 5: Pour an appropriate amount of oil into the pot. When the oil is hot, put the hairtail wrapped in batter into the pot and fry it for double-sided golden color. (When frying hairtail, be sure to turn it over after setting, otherwise it will be easy to stick to the pot and make the surface of hairtail incomplete. If you want to save some oil, you can use a pan to make it, and choose the method of half frying and half frying. ) 6: Change a pot, pour a little cooking oil into the pot, add ginger, onion, garlic and 2 star anise stir-fry until fragrant. 7: Put the hairtail into the pot and stir-fry evenly. 8: Add 2 tablespoons of soy sauce, 1 spoon of sugar and half a spoonful of salt into the pot and stir well. 9: Pour the right amount of hot water into the pot. 10: After the fire boils, turn to low heat and stew for 7-8 minutes. Finally, dry the soup and serve it out.