Raw materials:

1, a carp, one catty, gill, scale, disemboweled, cleaned.

2, cooked chicken about half a two, cut thin slices.

3, half a taels of fresh mushrooms, sliced.

4, bamboo shoots half a taels, sliced into thin slices and cooked in boiling water for about five minutes.

5, green onion half taels, cut into pieces.

6, a small piece of ginger, sliced.

7, two cloves of garlic, sliced.

8, two tablespoons of soy sauce.

9, one tbsp cornstarch, mix with water to make gravy.

10, one tbsp cooking wine.

11, one tbsp sesame oil.

12, salt and monosodium glutamate to taste.

How to do:

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

Braised fish practice detailed illustrations

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

Detailed diagrams of braised fish practices

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

Detailed diagrams of braised fish practices

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

Detailed diagrams of braised fish practices

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.

Detailed diagrams of braised fish practices

6, fish up to plate for use.

Detailed diagrams of braised fish practices

7, the pot of soup thickening, pour into the fish plate is complete.

Detailed diagrams of how to make braised fish

The second way to make braised fish

Main ingredient:

One grass carp (about 3.2 pounds)

Marinade: 1/2 cup of soya sauce, one green onion cut into pieces, 5 slices of ginger, 1/4 tsp of five-spice powder

Marinade: 4 star anise, one slice of cinnamon, 4 tbsp of sugar, 1/2 cup of soya sauce. 2 cups water

Making process:

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

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

3) Bring the marinade to a boil, and simmer it over a low heat to make a thick sauce, take out the star anise and cinnamon, and add 1 tbsp of ketchup to cook it

4) Put the 2 of the fish pieces into the marinade, add a little Bailey's liqueur, low heat to reduce the juice

The third way to braise fish

Ingredients: fish, wine, green onions, garlic, chili pepper lard, seasonings, a little each.

Practice:

1. Wash the fish, cut into pieces;

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

3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry in the pot, then put the meat broth to boil, put 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 block, that is.

Two) oil burning blue smoke, down into the ingredients stir-fried incense, the fire can not be too big, the main thing is to stir-fry flavor, such as onion and garlic yellow when you can fish out the ingredients to be used, the red pepper special attention can not be fried black, that is not good.

The rest of the oil is used to fry the fish! The oil temperature of 6 points can be, both sides of the light yellow on it, can also be slightly fried older!

Turn the fish carefully, break the pan, and then you can put a small bowl of water (family does not have stock) to start cooking - restaurants in the fire oil, people even cook all the oil, the family will use their own practice!

After the water boils, add the most important yellow wine + soy sauce, is a step to remove the fishy seasoning coloring! Into the previous ingredients together to burn, the soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and later to add sauce, including the fish itself, as well as flavored! Keep pouring the juice on the fish, to ensure even heat! Add a tablespoon of Pixian bean paste, this is my favorite thing, burn a little, the fish is cooked, time is easy to destroy the shape!

There's still some soup in the pot! The essence is there! Add a little sugar and vinegar, miso, mix up a bottom bowl of water starch, add to the pot, bring to a boil over high heat, stir quickly to combine, and rise when it's a little sticky!

The final process - pour the soup! The amount of juice you grasp, less is too dry, more is tasteless!

Note:

Frying the fish should be done on low heat, and the fish will be very crispy when fried slowly. If the fish is used to make braised fish, when frying the appropriate amount of fried powder, if there is no fried powder, then dusted with 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, and then it can be served on a plate.

The fourth practice of braised fish

1, made of fish, with fishy smell, fish meat is not good, no flavor, the reasons are as follows:

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, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.

2, braised fish program is usually as follows:

A, after killing the fish, wipe salt, seasoning, wipe the fried flour drowning about half an hour to an hour;

B, hot pot of oil, oil hot fish, slow or medium heat alternately fry the fish, until the fish is golden brown, dish and spare.

C, 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.) into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the seasonings will enter, but you can't simmer it indefinitely. Just keep it moderate.

D, after the fish is 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.

The fifth practice of braised fish

1, a fish, gutted and scaled, cleaned, chopped into pieces. The first thing you need to do is to put salt on it and marinate it for 30 minutes.

2, ginger a piece of shredded, garlic a cut garlic, green onion cut section. Like to eat spicy dry chili a cut into 3 sections.

3, the pan put two tablespoons of oil to smoke, put ginger, garlic and dried chili segment, do not burn paste, immediately put the fish into the pieces, pour soy sauce, and other fish on both sides of the pan-fried, put a small spoon sugar, add a small bowl of water.

4, cover the lid of the pot on medium heat and simmer for 3-5 minutes, open the lid, throw the green onions out of the pot.

Don't mix the fish, it will be broken. If you like vinegar flavor, add a little vinegar before cooking.

Sixth way; home cooking - braised fish

Raw materials:

yellow croaker, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate (MSG), onion, ginger and garlic, broth, lard, sesame oil, star anise, wet starch.

Making:

(1) clean the fish, cut on the diagonal knife, fat and lean pork, bamboo shoots cut into 6 cm long strips, green onions and ginger cut into pieces. Garlic sliced.

(2) frying pan put peanut oil, burn to eighty percent heat, the fish will be put into the oil and fried until golden brown fish out.

(3) frying pan put lard, burned to sixty percent heat, into the star anise slightly fried, that is, into the onion, ginger and garlic fat meat slices. Bamboo shoots slices stir-fry. Then cook soy sauce, cooking wine, broth, after boiling into the fish, with a slight fire for 15 minutes, the remaining one-third of the soup, put monosodium glutamate, wet starch thickening, the juice is thick when drizzled with sesame oil, into the dish.

Features: Fish taste tender and salty, color and lustre red and shiny

Burning fish practice

Frying fish should be used with a small fire, slow frying fish is very crispy. If the fish is used to make braised fish, when frying the appropriate amount of fried powder, if there is no fried powder, then dusted with 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, while the fish meat is not good, no flavor, for the following reasons:

The fish in the frying before, be sure to wipe the salt, drowning for 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, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.

The procedure for braised fish is usually as follows:

A, kill the fish, then rub salt, seasoning, and frying powder and submerge for about half an hour to an hour;

B, put oil in a hot pan, and when the oil is hot, put in the fish, and then fry the fish over a slow flame or medium flame alternately until the fish is golden brown, and then put it on a plate and reserve it for later.

C, 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.) into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the seasonings will enter, but you can't simmer it indefinitely. Just keep it moderate.

D, after the fish is 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.