Ingredients:

Fish, wine, onion, garlic, pepper lard and seasoning.

Practice:

1, after killing fish, apply salt and seasoning, and apply fried powder to soak for about half an hour;

2. Put the oil in a hot pot, put the fish in hot oil, fry the fish alternately in slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.

3, put oil in a hot pot, saute scallion, garlic slices or minced garlic, ginger slices, etc., put a proper amount of water, and put your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) into juice. Put the fish in and stew for about ten minutes. Usually, the longer the stewing time, the more flavors of various condiments will enter, but it can't be stewed endlessly. Appropriate.

4. After the fish is cooked, release your favorite decorations such as onions and parsley, which not only enhances the flavor, but also achieves the purpose of decoration.

Tip:

1, fish should be fried with low fire, and the fish fried with slow fire is very crispy. If it is used to make braised fish, apply proper amount of fried powder when frying, and if there is no fried powder, apply flour. Note that the flour should be mixed with water before it is smeared. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is a "non-stick pot", but it has little to do with it. Whether the fried fish is used for eating directly or after braising in soy sauce, it should be fried with low heat until the skin of the fish is golden yellow before serving.

2. The reason why the fish is fishy, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste is as follows:

Before frying fish, you must put salt on it and submerge it for about half an hour, which can achieve the effect of removing mud and fishy smell. If fried fish is used for braising in soy sauce, similarly, it is also salted, but also poured with proper amount of soy sauce, cooking wine and other favorite condiments, and then coated with fried powder or flour.

Second, the practice of braised fish

1, fish should be fried with low fire, and the fish fried with slow fire is very crispy. If it is used to make braised fish, apply proper amount of fried powder when frying, and if there is no fried powder, apply flour. Note that the flour should be mixed with water before it is smeared. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is a "non-stick pot", but it has little to do with it. Whether the fried fish is used for eating directly or after braising in soy sauce, it should be fried over low heat until the skin of the fish is golden yellow before serving.

2. The reason why the fish is fishy, and the skin of the fish is fragrant and delicious, but the fish is not delicious and has no taste is as follows:

Before frying fish, you must put salt on it and submerge it for about half an hour, which can achieve the effect of removing mud and fishy smell.

If fried fish is used for braising in soy sauce, similarly, it is also salted, but also poured with proper amount of soy sauce, cooking wine and other favorite condiments, and then coated with fried powder or flour.

3. The procedure of braising fish is usually as follows:

A, after killing fish, apply salt, seasoning and fried powder to soak for about half an hour;

B, put the oil in a hot pan, put the fish in hot oil, fry the fish alternately on slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.

C, put oil in a hot pan, saute scallions, garlic slices or minced garlic, ginger slices, etc., put a proper amount of water, and put your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stewing time, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough.

D, after the fish is cooked, release your favorite decorations such as onions and parsley, which not only enhances the flavor, but also achieves the purpose of decoration.

Third, the practice of braised fish

Ingredients: fish, wine, onion, garlic, pepper lard and seasoning. Practice:

1. Wash the fish and cut into pieces;

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

3. Add cooked lard, wine onion, garlic, pepper and seasoning to the pot and stir-fry, then add the meat broth to boil, and add the fish. Then simmer for about ten minutes with low fire. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces.

Fourth, the practice of braised fish

Raw materials: fish, lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate, onion, ginger and garlic, clear soup, lard, sesame oil, star anise and wet starch.

Production: (1) Clean the fish, draw a diagonal knife, lean pork, cut bamboo shoots into 6 cm strips, and cut onion and ginger into pieces. Slice garlic.

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

(3) Put lard in the wok, heat it to 60%, add star anise, and fry it slightly, that is, add onion, ginger and garlic fat slices. Stir-fried bamboo shoots. Then add soy sauce, cooking wine, clear soup, bring to a boil, add fish, and simmer.

Burn for 15 minutes. When one third of the soup is left, add monosodium glutamate and wet starch to thicken it. When the juice is thick, pour in sesame oil and put it on a plate.

Features: Fish tastes fresh and salty, and its color is ruddy and shiny.

Five, the practice of braised fish

I have never been good at cooking fish. I really started to learn to cook fish, or I learned it slowly according to the recipe after I got married. Although it doesn't look good, it tastes good.

Raw materials:

Fish, onion, ginger and garlic, all kinds of seasonings.

Practice:

1, after the fish is cleaned, leave it for a while and drain.

Take a dip in the water If you like, you can use cooking wine and salt first

Marinate something a little15-20 minutes or so.

2, onion slices, garlic smashed, whole onion is good.

3. Set fire to the wok. Wipe the wok with sliced ginger before pouring oil, and then pour oil, adding a little more oil than cooking. After the oil is hot, put the fish down. The fire doesn't have to be the biggest. Just fry until the skin of the fish begins to turn yellow. After frying, 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 pepper and saute until fragrant, then remove the pepper particles, then add onion, ginger, garlic, soy sauce, vinegar, cooking wine, sugar and salt to the pot, then add water, bring the fish back to the pot after boiling, and stew it over medium heat.

This process is the practice of hard-working people. Lazy people can directly add seasoning and water to stew fish without having to hold the fish out of the pot.

If you like spicy food, you can put a little dried red pepper and pepper particles in the pot together, or you can remove the pepper particles and then put the pepper.

5. When the soup in the pot is almost boiled, the fish can be cooked.

What should be done is to turn the fish over once when cooking. However, my level of turning the fish is really not high, so I seldom turn it over when stewing. I just scoop up the soup with a rice spoon in the middle and pour it on the fish several times.

In different places, it seems that the practice of braised fish is somewhat different. In my hometown, if you like the taste of fish, you will put a few pieces of fat pork in the pot and stew it with the fish. The pork oil will be boiled out into the soup and then into the fish, which will make the taste thicker.

Sixth, praise the braised fish

Seven, the practice of braised fish

fish in brown sauce

material

Carassius auratus 800 ~1000g

25g shredded dried red pepper.

Ginger15g

Octagonal 5 grams

Onion10g

Cooking wine15g

Sugar powder10g

Eggs 1 piece

20 grams of vinegar

Soy sauce15g

make

1. Wash crucian carp and marinate with salt, shredded ginger and cooking wine 10 minute.

2. Wrap the salted fish in egg juice, fry it in oil pan until it is light golden, and take it out.

3. Saute shredded ginger, shredded dried red pepper and star anise in a pot, add a little water, vinegar, powdered sugar and soy sauce to the fried fish, cook until the soup is almost dry, season, thicken and take out.

4. Sprinkle chopped green onion after serving.

Warm tips

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

Eight, the practice of braised fish

Ingredients: one grass carp (about 3.2 kg)

Marinade: 2 cups of light soy sauce1/,one cut onion, 5 slices of ginger, and 4 tablespoons of spiced powder1/.

Marinade: 4 star anise, 1 piece of cinnamon, 4 tsps of white sugar, 2 cups of soy sauce1,2 cups of water.

Production process:

1) grass carp is cleaned, cut into small pieces and marinated with wine and marinade for more than 2 hours.

2) Heat the oil to 80% heat, and fry the fish pieces until crisp and yellow.

3) Bring the marinade to a boil, simmer it to a thick juice, take out the anise cinnamon, and add 1 tablespoon tomato sauce to boil.

4) Put the fish segment 2 into the marinade, add a little Bailey liqueur, and collect the juice on low heat.

Nine, the practice of braised eight-beard fish

Raw materials:

Fish with eight whiskers, a little wine, onion, garlic, pepper lard and seasoning.

Practice:

1. Wash the fish and cut into pieces;

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

3. Add cooked lard, wine onion, garlic, pepper and seasoning to the pot and stir-fry, then add the meat broth to boil, and add the fish. Then simmer for about ten minutes with low fire. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces.

Note: Octopus is catfish!

Ten, the practice of braised fish.

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

1. Boil the pan until it is dry, then wipe it twice with a wet cloth, drain the oil, and fry the fish until golden on both sides;

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

3. When the water boils, put in 3 cloves of garlic, 3 thick slices of ginger and 1 onion.

When the water boils, turn to low heat and cover with stew 10 minutes later, add salt and monosodium glutamate, and then turn the fish over;

Stew for another 5 minutes, then collect the juice and take it out of 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 the pot from sticking.

3. Be sure to put vinegar, and you can remove the fishy smell and refresh it.

B: the practice of braising fish in brown sauce:

1. After the oil burns blue smoke, stir-fry the ingredients. The fire should not be too strong. The main thing is to stir-fry the fragrance. When the onion and garlic turn yellow, you can remove the ingredients for use. Pay special attention to not frying the red pepper black, which will not look good.

2. Use the remaining oil to fry fish! The oil temperature is 6 minutes, the two sides are slightly yellow, or you can fry them a little older! !

3. Be careful when turning over the fish. If you break it, you will break the pot, and then you can put a small bowl of water (there is no soup in the family) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it all in oil, so the family will use their own methods!

4. Adding the most important yellow rice wine+soy sauce after the water is boiled is a step of deodorization, seasoning and dyeing! Add the previous ingredients and burn them together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and then add sauce, including the fish itself and the taste! Keep pouring the juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite thing. If you cook it for a short time, the fish will be cooked, and it will be easy to destroy the shape after a long time!

There is some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian food, mix the starch at the bottom of a bowl, put it in the pot, bring it to a boil with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

6. The last process-pour the soup! Control the amount of juice by yourself, if it is too dry, it will be tasteless if it is too much!

XI. Practice of Braised Fish

Wash and dry crucian carp (1.2kg);

Heat the pot until it is dry, then wipe it twice with a wet cloth, put oil in it, and fry the fish until golden on both sides;

Pour 1 teaspoon cooking wine, 1 teaspoon vinegar and 2 teaspoons soy sauce on the fish body, and then add cold water to the fish body;

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

When the water boils, turn to low heat and cover with stew 10 minutes later, add salt and monosodium glutamate, and then turn the fish over;

Stew for another 5 minutes, then collect the juice and take it out of 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 the pot from sticking.

3. Be sure to put vinegar, and you can remove the fishy smell and refresh it.

In the afternoon, I had an appointment and chatted with a self-proclaimed cultural person. I felt a lot and was deeply stimulated. So, on the way back, I decided to treat myself. In the end, bravely climb the peak of cooking and challenge the "braised fish".

In fact, fish is not unheard of, just because the steaming operation is relatively simple, and the feedback of the final product is good, so this cooking method is basically chosen when showing off, and the more difficult method of braising in soy sauce is rarely involved. However, before in Shenzhen, when my brother went to visit, he showed his hand. As a result, my brother broke his glasses and even praised him. Therefore, this operation, full of confidence in yourself, will not be too difficult.

The fish has been cleaned up, so the washing in the water is completed, and it goes directly to the "pickling" stage. Of course, don't forget to cut a few knives on the fish to make the taste easier to enter. Sprinkle a little salt, add vinegar, cooking wine, soy sauce and chicken essence, mix well and leave for more than ten minutes. While waiting, cut a few pieces of ginger for use. The next stage, in my opinion, is the most complicated and the most prone to problems in operation. I operated carefully, but there was still a problem: one side of the fish skin stuck to the pot, which ruined the appearance of the fish, but fortunately the other side was intact. Think about it, disability is also a kind of beauty, so it is not too much to blame yourself. Take the intact side as a "face project". Fry the fish until golden on both sides, add the C-style secret of this dish-chopped garlic sprouts, and oil the ginger slices prepared before, thus entering the third stage of "braising in soy sauce". Add warm water to fish, add a little soy sauce and soy sauce, add 6-7 dried red peppers, cover the pot, and fire until the water is dry. Because the fish has been pickled before, the taste is basically suitable and can be seasoned to perfection. Braised fish is done.

The fish is tender and smooth, and the taste is salty and moderate, and it is swept away. The eater is very satisfied, and the cook is very proud. So I recorded it and showed it off. Ha ha!