Braised fish in brown sauce
material
Hemiptera, cooking wine, soy sauce, vinegar, coriander, shredded onion, sugar, salt, Chili sauce, oil, flour, ginger, garlic.
method of work
1. One fish, this one weighs a kilo. Scrape scales, remove internal organs and cheeks.
2. See if the fish's eyes are on one side _
3. Cut a few knives on the fish to make it tasty when stewing.
4. Add oil to the pan. When the oil is hot, fry the fish in the oil pan. When frying, it is best to jump on both sides, or fry, so that it is not easy to stick to the pot and the shape of the fish will remain intact. I made such a mess this time that I only threw flour on one side, and it fell off when frying the fish. It's a pity.
5. Add onion, ginger and garlic to the pot, spray some cooking wine, soy sauce, vinegar, add water to the fish, add a spoonful of sugar and a proper amount of salt, bring to a boil, turn to a low heat until the soup is thick, and sprinkle some shredded onion when you get out of the pot. Oh, I also added a spoonful of my own Chili sauce. In fact, it's better to add some coriander when serving the plate, but it's difficult for our own kitchen to be so complete. Let's use it for whatever it is.
Home-cooked halibut
material
The main ingredients of flounder are tofu, vermicelli, pork belly seasoning vinegar, soy sauce, salt, sugar, monosodium glutamate, onion, ginger slices, garlic slices and peanut oil.
method of work
1.Scaled flounder, washed and preserved.
2. Saute onion, ginger and garlic, stir-fry pork belly, add vinegar and soy sauce to boil, fry the fish on both sides, add soup, add tofu and vermicelli, and season.
3. Bring the fire to a boil over medium heat, simmer for 45 minutes, then turn to quick fire and collect the juice until cooked.
Tips
characteristic
Fresh and delicious, the fish is smooth and tender.
point out
Onions, ginger and garlic should be fried a little more, and the firepower should be medium fire first, then small fire and then urgent fire.
Duobao fish with scallion oil
Duobao fish 1 strip (about 1 kg), chopped green onion, shredded ginger, salt, chicken essence, cooking wine, Taitai fresh shellfish sauce and white pepper.
method of work
1. Clean the killed turbot, put it in a large fish dish, sprinkle salt on both sides, and marinate for 10 minute.
2. Spread shredded ginger on the fish to remove ginger, sprinkle a little cooking wine, pour a little Taitai Xianbei dew or steamed fish soy sauce and chicken essence, and steam in a boiling water pot for 5 minutes.
3. Take out the steamed fish, remove the shredded ginger, sprinkle with chopped green onion, pour in a little fresh shellfish sauce, pour in the burning and smoking hot oil, and sprinkle with a little white pepper.
Steamed flounder
material
Flounder, shredded ginger, salt, monosodium glutamate
method of work
1. Open the fish, remove the intestines, scrape the scales, wash and plate.
2. Add shredded ginger, salt, monosodium glutamate and oil to adjust the taste, steam on strong fire for five minutes, and sprinkle with chopped green onion.
Stewed fish
material
2 fish with partial mouth.
Scallion, ginger, garlic, and pepper rings.
Salad oil, soy sauce, salt, sugar, pepper, cooking wine.
method of work
1, fish processing: remove the head and tail, internal organs and fish scales, and cut into two sections. Rub salt on the surface and marinate for 30 minutes-1 hour.
2. Dip the surface with dry flour, put it in a pot and fry it with oil on both sides until golden brown.
3. Pour in water, soy sauce, onion, ginger and garlic, cooking wine, salt, sugar and pepper, cook for 30 minutes, and then collect the juice.
Roasted flounder cheek with spices
material
Three slices of halibut cheek, one tablespoon of dried basil spice, one tablespoon of sea salt, appropriate amount of pepper and one tablespoon of olive oil.
method of work
1, first wash the fish, sprinkle spices, salt, pepper, etc. evenly all over the fish, and marinate for about 15 minutes;
2. Sprinkle a tablespoon of olive oil, and the temperature in a small oven is about 200 degrees Celsius (according to the personal oven);
3, baking 15 minutes later can be served;
4. Friends who like garlic slices can fry garlic slices in a pan as seasoning, or burn cauliflower as a side dish to match according to their personal preferences.
Flounder lift
material
Flounder 1 tail, red bell pepper 10 g, yellow bell pepper 10 g, pea 5 g, a little white powder.
method of work
1. After the flounder is boned and taken out, a long bamboo stick is inserted from the tail of the fish bone to the head of the fish and fixed to make a bending shape, then coated with white powder, put it in a hot oil pan at 175℃, fry it until it is crisp, and then take it out for later use.
2. Cut the fish with the method of 1 into sections and coat them with white powder.
3. Take an oil pan and heat the oil temperature to 170℃, put the fish of the second method into the oil pan, fry it for about 2 minutes, then take it out, then turn the oil pan to high fire and heat it to 185℃, then put the fish in the oil pan for a second time, fry it for about 1 minute, then take it out and put it in the method/kloc.
4. After the red sweet pepper and yellow sweet pepper are shaped by the model, they are fried in a hot oil pan together with peas for about 3 seconds, then picked up, and placed on the fishbone shape of the method 1 for decoration.
A delicious and simple way to steam the fish at home.
The fish is tender and delicious, and contains a variety of trace elements. Regular consumption is beneficial to the health. Let's share with you the delicious and quick way to make steamed fish with one's own.
Ingredients: a fresh fish (about1000g), chopped scallion, shredded ginger, oil consumption100g, extremely fresh soy sauce, pepper10g, cooking wine and edible oil.
Practice: 1. Clean the fish, cut edges on both sides of the fish, apply cooking wine, put it in a plate, put the prepared shredded onion and shredded ginger evenly on the fish, and put the remaining shredded onion in a container filled with cold water for soaking. Pour100g oil consumption evenly on the fish from the head to the tail.
2. Drain the water in the steamer and bring it to a boil. Put the salted fish into the drawer and steam it on high fire for 10 minute.
3. Take out the fish, pour out the soup on the plate, and pick out the shredded onion and ginger.
4. Put the soaked spare shallots evenly on the fish. A proper amount of extremely fresh soy sauce is evenly sprinkled on the fish.
5. Add cooking oil to the wok, which is almost the same as cooking fish in peacetime, and heat it until it smokes slightly. Add pepper granules and smell it, that is, turn off the fire and pour it on the fish.