Could you please tell us how to cook fish stew?

I feel like I have a trick up my sleeve for fish stewing.

Point 2: Fry the fish skin with oil, pay attention to the oil should not be too hot, otherwise the consequence is that the fish skin falls off, and you can apply some salt or soy sauce or ginger juice to the fish before frying, I won't say much about this, the main thing is to prevent the fish skin from falling off, and turn it slowly when frying, otherwise the fish skin can't withstand the hard stir-frying.

The third point: cook the fish with vinegar when frying, don't say much, the taste will be known by smelling it, one word "beauty".

Point 3: When stewing fish with condiments, you should put more condiments, such as green onions, ginger and garlic, as well as wine, don't underestimate them, one less is not delicious, and the last coriander is put before the pot. (I won't talk about those salt monosodium glutamate or something).

Finally, there are times when some miso can be the finishing touch.

Introducing a method of fish stew.

Stewed fish: one carp (all kinds of fish), 50 grams of rice, appropriate amount of angelica, appropriate amount of ginger, salt, appropriate amount of monosodium glutamate.

Add water to the pot and cook the rice. 10 minutes after the water boils, remove the rice. Pour the water in which the rice is boiled (rice broth) into a wok pan. After the soup boils, the fish is put into the pot. Add the seasoning. Simmer for about half an hour. Note: Do not dry out the water.

This method of fish stew retains the fragrance and flavor of the fish and removes the fishy fish. Don't you try it!

Dish name: Stewed fish!

Ingredients: 1 carp cut into pieces, oil, green onion, ginger, appropriate amount of garlic, a small amount of shredded dried chili pepper, 2 star anise, soy sauce, salt, coriander.

Method: 1. Prepare raw materials for standby.

2. Heat the pot in oil Put the raw materials other than crucian carp into the pot to cook the fragrance.

3. Add an appropriate amount of soy sauce and water;

4. After adding water, put in the fish pieces, cover the pot and bring to a boil, turn to low heat and continue to simmer for 10 minutes;

5. Add salt and coriander before cooking.

There is also a beer fish stew to make as follows:

Ingredients: fish, green onion, ginger, garlic, star anise, beer, bean paste.

Method: 1. Pour oil into the pot and heat it, put the bean paste hot sauce, Sichuan pepper ingredients, green onions, ginger slices, garlic cloves, stir-fry, stir-fry the fragrant fish and stir-fry;

2. Pour a bottle of beer over high heat and simmer over low heat.

3. When it's almost done, put some sugar and minced garlic on high heat to reduce the juice.

First of all, the fish should be fresh, and the fish that is not fresh will not taste good. Be sure to use some lard and vegetable oil, put the ginger shreds, garlic cloves, peppercorns, and dried red peppers into the pot together to grab the fragrance, add water, put a little soy sauce and vinegar, wait for the water to boil, put the fish, add a little sugar, white wine, salt, and put the green onions, green peppers, and chicken essence out of the pot after the fish is cooked. In this way, the fish must be eaten with the soup, the soup is very delicious, try it!

After the fish is killed, use salt and hemp, put oil in the pot after the difficulty, put the rape in the pot when it is hot for seven minutes, fry it on both sides, put ginger and green onions and then let go of the water, first boil it over high heat, burn it for ten minutes with low heat, after the soup turns white, add salt monosodium glutamate, and drop some sesame oil.

Take crucian carp as an example, crucian carp stew with lean meat: cut the crucian carp, remove the internal organs, chop the lean meat (like dumpling filling), then pour the meat into the fish belly, add water to stew, add salt, ginger, and sprinkle green onions in the seasoning.

I like to make steamed fish, first wash the fish, then prepare ginger, garlic, shiitake mushrooms, chop them into pieces, put them in the belly of the fish, coat the surface of the fish with salt, and release the soy sauce. (You can put it back when it's cooked), and then put it down and steam it, and you can eat it in about 20 minutes.

Compared with steamed fish, stewed fish has a richer taste, and some of the relative operations require more learning. Here's how to cook fish stew that I share with you, I hope you like it.

Blackfish basically does not have too many spines, which is suitable for the elderly and children, and there is no need to worry about getting stuck.

Preparation of ingredients. 1 black fish, appropriate amount of mushrooms, tomatoes, 3 chicken leg mushrooms, appropriate amount of pepper, appropriate amount of ginger, salt, oil, mustard leaves.

Methodological steps. 1. Wash all the ingredients, remove the scales and internal organs of the black fish and set aside;

2. Cut the chicken leg mushrooms with a hob, slice the mushrooms, cut the tomatoes into cubes, and shred the mustard greens for later use;

3. Heat the pot and add an appropriate amount of oil, put the black fish into the pot, fry over low heat until the black fish changes color, add ginger, tomatoes and chicken leg mushrooms after the tomato becomes soft;

4. Then add mushrooms, add an appropriate amount of boiling water after the ingredients are soft, turn to low heat and simmer for 20 minutes after boiling;

5. After the soup turns white, add shredded mustard greens, then add an appropriate amount of salt to taste, and add a little pepper;

Tips: The soup is already delicious, so you don't need to put chicken essence or monosodium glutamate.

When you stew fish, you need not only fish, but also a combination of various other ingredients to make the fish taste better.

Preparation of ingredients. 1 fish, appropriate amount of pork belly, appropriate amount of magnolia slices, a little mushroom and greens, 50 grams of pork, monosodium glutamate, broth, salt, pepper, Sichuan pepper, coriander, green onion and ginger, oil.

Methodological steps. 1. Scrape and wash the fish, and then cut a flower knife on the back of the fish;

2. Sliced magnolia, pork belly, shiitake mushrooms, green vegetables, minced coriander, sliced ginger, and green onion sliced for later use;

3. Put the fish into the pot and boil the water, drain and wipe the water, then put it in the oil pan of lard and fry it, and then remove it;

4. Heat the remaining oil in the pot, stir-fry the shallots, ginger, peppercorns and shiitake mushrooms, add cooking wine and broth, add fish and pork belly, shiitake mushrooms, magnolia slices and other ingredients, and remove the foam after boiling;

5. Then slowly stew to taste, after adjusting the taste, pick up the green onion, ginger and pepper, pour it into the soup bowl, pour in the oil, and sprinkle the chopped coriander.

Tips: The fish is fried in lard, so that the soup will be very white.

It is relatively simple, time-consuming, convenient and easy to learn.

Preparation of ingredients. 1 carp, green onion, ginger, garlic, star anise, dried chili, coriander, soy sauce, salt to taste.

Methodological steps. 1. After the carp is cleaned, cut into large sections, cut the green onion, ginger and garlic and set aside;

2. Put oil in the wok, then add green onions, ginger and garlic, and dry chili peppers and stir-fry until fragrant;

3. Then add soy sauce, add an appropriate amount of water, and put in the fish pieces;

4. After the pot is brought to a boil, turn to low heat and simmer for 10 minutes, adding salt and coriander before cooking.

Tips: You can also use some liquor to get rid of the fishy smell.

1. Don't be afraid of burning such a large fish piece without flavor, marinate it in advance, and pour the soup on the fish meat with a spoon from time to time when stewing, carp belongs to lake fish and needs to be simmered slowly for a long time, so that the taste will better penetrate into the fish.

2. Green onion ginger, Huadiao and balsamic vinegar can remove the fishy smell, and Huadiao and balsamic vinegar should be quickly cooked along the edge of the pot to allow the fish to completely absorb the aroma.

3. Don't flip it at will when firing, so that the fish meat is not easy to break. Thousands of tofu and fish, the fish is not afraid of stewing, the more stewed, the more fragrant.

4. In addition to drawing the fishing line, the black film on the surface of the fish should be washed off.

Home-cooked fish stew, a little trick, the fish is delicious and not broken! It's so simple that you can't think of it.

Home-cooked fish stew, learn this method, a full pot is not enough to eat.

The home-cooked practice of stewed fish in an iron pot, Jiajia shares a home-cooked dish with you every day, don't forget to follow**, like and share, thank you**!

In conclusion, fish stew is a very delicious home-cooked dish, and it is not difficult to master the art of fish stew well and make a delicious fish stew. I hope that everyone can enjoy the happiness and satisfaction brought by food while cooking food.

1.Add an appropriate amount of water to the pot, add ginger slices, green onions, cooking wine, salt and other seasonings, and put in the fish after boiling.

Fish stew is a very popular home-cooked dish that is not only nutritious but also delicious, and is loved by a wide range of diners. However, fish stew is not an easy task, and Buchai needs to master some skills to make a delicious and nutritious fish stew. Next, let's learn the skills of fish stew together.

3.Add side dishes such as tofu, fungus, and shiitake mushrooms, and burn the Zheng until the side dishes become soft.

The key to fish stew is to choose the fish, which is fresh and tender. Generally speaking, freshwater fish such as grass carp, crucian carp, and silver carp are more suitable for stewing, while marine fish such as sea bass, abalone, and pomfret can also be stewed, but they need more seasoning to enhance the flavor.

2.Once the heat is boiling, reduce the heat to low and simmer until the fish is cooked. Ruler digging orange.

4.Finally, add an appropriate amount of salt and monosodium glutamate to taste.

1.The heat of the stewed fish should be well controlled, if the fire is too large, it will be easy to burn, and if the fire is too small, it will be easy to stew and not cooked. Mausoleum regiment.

Fish stew needs some ingredients to enhance the flavor, generally speaking, you can put some ginger slices, green onions, cooking wine, salt and other seasonings. If you want something even more delicious, you can also add some side dishes such as tofu, fungus, and shiitake mushrooms.

Here's the right way to stew fish:1.Choose fresh fish, preferably whole fish or fish pieces, the texture of the fish should be firm, the larvae should be resistant to bright scales, and the eyes of the fish should be clear.

2.Wash the fish, remove the internal organs and gills, and cut into chunks for later use.

3.Prepare seasonings, such as sliced ginger, green onions, cooking wine, salt, soy sauce, etc., and add the right amount of chili peppers or other ingredients according to personal taste.

4.Put an appropriate amount of water in a saucepan, add seasonings and bring to a boil.

5.Add the fish pieces, bring to a boil again and reduce the heat.

6.Cover the pot and simmer for 30-40 minutes until the fish is cooked through.

7.Finally, add monosodium glutamate or chicken essence and simmer for a while to let the fish absorb the flavor.

The correct way to stew fish is as follows:Tools Ingredients: 1000 grams of grass carp, 30 grams of green onions, 20 grams of ginger, 10 grams of dried chili peppers, 20 grams of cooking wine, 5 grams of pepper, 5 grams of thirteen spices, 5 grams of light soy sauce, 6 grams of salt, 5 grams of star anise.

1. Clean the fish and cut it into pieces, put it in a basin, green onion, ginger, chili star anise, cast iron pot for later use.

2. Cut half of the amount of green onion and ginger into shreds, slice half of the amount of ginger, and cut the chili pepper and green onion into small pieces.

3. Sprinkle the shredded green onion and ginger into the fish and sprinkle with salt.

4. Pour in cooking wine.

5. Add pepper.

6. Add thirteen spice seasonings.

7. Stir evenly and marinate for half an hour to absorb the flavor.

8. Pour an appropriate amount of cooking oil into the iron pot, add star anise, chili peppers, green onions, and ginger slices and stir-fry until fragrant.

9. Pour in the fish pieces and stir-fry twice.

10. Add an appropriate amount of warm water and pour in light soy sauce.

11. After simmering for ten minutes, add a little salt and sprinkle green and red pepper rings to garnish.

This method of fish stew is correct, and the following will also introduce you to a method of fish stew.

Sea bass soup with tomatoes.

Ingredients: 1 sea bass, 2 tomatoes, 1 piece of ginger, cooking wine, salt, peanut oil, sugar, light soy sauce, oyster sauce, boiling water, chopped green onion, etc.

The detailed steps are as follows:

Step 1: Prepare a sea bass first, I wanted to buy a bigger one, but I didn't expect to pick the largest one in the fish stall, it weighs only one catty, although it is small, but the meat quality is also good, after cleaning the fish, drain the water first, and then draw three knives on both sides of the fish.

Step 2: Prepare a piece of ginger and cut it into shreds, cut it and add it to the fish plate, we will now marinate the fish, add some cooking wine, a little salt, spread it evenly, and marinate for 20 minutes.

Step 3: Peel and cut the tomatoes and set aside.

Step 4: After the fish is marinated, remove the ginger shreds with chopsticks, then prepare a frying pan, put oil in the pan, heat the oil, put the fish in it after the oil is hot, turn down the medium and low heat and fry slowly, fry one side, fry the other side as well, and fry it until golden brown on both sides.

Step 5: After the fish is fried, put it out for later use, this sea bass is really small.

Step 6: Leave oil at the bottom of the pan after the fish is served, add shredded ginger, stir-fry it, then pour in the tomatoes and stir-fry it to bring out the juice.

Step 7: After stir-frying the juice, add an appropriate amount of sugar, salt, a little light soy sauce, some oyster sauce, pour in an appropriate amount of boiling water, and stir it well. After stirring well, we put the fried fish in again.

Step 8: Cover the pot and simmer over medium heat for 5 minutes, turning the fish over the noodles in the middle, so that the fish is more delicious.

Nutritive value. 1.Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency;

2.Sea bass can also treat fetal restlessness, less milk and other diseases, expectant mothers and women eat sea bass is a kind of nutritional food that not only replenishes the body, but also does not cause overnutrition and obesity, is a good product for fitness and blood, spleen and qi and health of the body;

3.There is also more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes involved in the metabolism of several substances.