When making fish, the fish is always scattered, what is the correct way to make fish?

I don't know how to make fish, what is the practice of fish? Now let's tell you how to make fish, and now there is finally a different way, and now I'm going to tell you about it todayThere are some different ways to make fish, there are some more than usual, a little more delicious, but there is also a little, a little simpler,But the method is pretty much the same, but the taste does reflect a lot.

If it's delicious, it will say that you have a good grasp of the heatIf you don't have a good grasp of the heat, you will say that your heat is a little worse, because then we are a problem of the heat, this is not a question of whether our own technology is good or not, so we will tell you how to do it, steamed fish, steamed fish, braised fish are all done this.

Rural people especially like to make grass carp, I said that the grass carp you make is particularly delicious, and it is also very delicious, umami, delicious, and then tell everyone how to do it now? Because. It's much more delicious than braised wine, now let's tell you what ingredients to prepare, the first ingredients to prepare are grass carp, and pork, as well as ginger chong, satin, and then chives, and coriander, and then add some red peppers, dried chili peppers, and then these are to prepare seasonings, and then add some friends when you are ready to use, and sesame oil.

After these seasonings are ready, we first have to cut the pork, and after cutting it, it is the kind of table that is fat and thin, that is, it is best to take the second child after the pork belly is ready, first of all, we have to cut the fish well, cut the fish well, and then cut the fish well, that is, cut the fish into arcs, and then first fry the pork to make it, and then it is good to stir it up, and then put in the green onion, ginger and garlic to stir it fragrant, and then, after the mainland and the mainland fish, Then it's time to clear up the toilet water and add a little beer.

Because he can't be lost in the whole of himself, we must teach him slowlySlowly pour a spoon over the back of the fish, because this will allow the back of the fish to fully show its deliciousness, otherwise it will not be cooked.

I don't think it's too heavy to get that fish, be gentle, and practice more, and you can do it well.

It should be that the fish needs to be processed before cooking, and it should not be stirred at will during the process.

The correct thing is to boil the water first, and then put the fish on it, so that it is not easy to loosen.

The correct way to cook fish is to fry it first and then start the other steps.

I think that when making fish, you should first marinate the fish and then use a special ingredient with him.

Don't use too much fire and too much oil to cook fish, otherwise it won't be good.

I think that the most important thing is to control the heat and the chef's cooking skills.

It's good to stare at the tail of the fish, so that it won't spread out in the future.

I think this should be to add a little more starch, this should still be more useful.

There are many ways to make fish correctly, and it mainly depends on the individual's eating habits.

My experience is that the fish is slightly salted with salt after washing, about half an hour. What other friends said can also be used for reference, and the shovel is slightly wider.

First of all, the fish should be relatively fresh, and before the frying operation, you can spread a layer of flour on the surface of the fish (egg whites can also be used), so that the skin will be crispy and not easy to stick to the pan during the process of cooking the fish. In addition, the frying time should not be too long, otherwise the meat will be older, and the time of adding water to stew should also be controlled, and the fish will be easy to break if it is long. Hope to adopt

Wrap the fish in starch and fry it in oil until golden brown, so it won't crumble when it's done.

Don't overcook it, and want fresh fish, it's easy to break if it's not fresh You can slice it to make sauerkraut fish, or put it whole in a pan and fry it, then make juice, and finally drizzle

Teach you how:

1. When cutting the fish pieces, cut the knife in the direction of the fish bones;

2. Before stewing the fish, wrap the fish body with a layer of water starch, and then put it in a high-temperature oil pan and fry it until it is slightly yellow on both sides;

3. When cooking fish, the fire should not be large, the soup should not be too much, and the fish should be limited to just not over the fish, and the soup should be simmered over low heat immediately after boiling;

4. Use less spatula to turn the fish, in order to prevent the pot, you can hold the pot and shake it gently.

Hello, according to what you said, you should be making soup, if it is steamed, it will not break, and the fish will not be broken if it is fried in advance, no matter how you cook it.

If it is to cook fish soup I know a few tricks, the first fish to put oil and then put a few pieces of ginger, stir-fry a little, then put the fish to fry, fry until fully cooked, after both sides are golden, scoop up, and then pour out the oil just now, take a rag or wipe the bottom of the pot to wipe away, and then put the water to boil, and then put the fish, or before boiling water, put the fish directly let go of the water, boil for 10 minutes on high heat, turn to medium heat and cook until you feel satisfied with the milky white, I generally cook for 30 minutes, do not put salt in the cooking process, Cheng a bowl, Then put the appropriate salt in the bowl to drink, if it is not a non-stick pan, remember not to remove the fish scales when buying fish, don't be afraid of it sticking to the pan when frying, fry for a while on medium-low heat You shake the pan, the fish will float out, if the pot is not big enough, you can only shovel.

Fresh fish, generally no matter how you do it, it will not break.

As you know, fish is not like chickens, ducks and geese and other family meat, no matter how you burn it, it will not be burned, however, because the fish fiber tissue is too fine, if the fire is too fierce when cooking, or the heating is uneven, it is easy to cause the fish to break, not to mention when eating, it will also affect the appetite, so, how to burn the fish is not easy to break? Let's learn how to cook fish.

The following points should be paid attention to to prevent fish chips.

1.Before cooking the fish, fry the fish in the pan. When roasting fish pieces, a thin layer of flour and egg yolk liquid should be coated. When frying, the oil temperature should be high and not low, and the color of the fish body can be yellowed.

2.When cooking fish, the heat should not be too large, the water should not be too much, and it is advisable to submerge the fish in the pot slightly. After the soup boils, switch to a simmer and simmer until the soup is thick and fragrant.

3.During the firing process, try not to turn it, and gently shake the pot when it sticks to the pan.

4.When cutting the fish, the knife should be directed in the direction of the bones. For example, when roasting yellow croaker, insert two chopsticks into the belly of the fish from the mouth of the fish, clamp the intestine and stir it a few times, then you can pull out the intestine belly, do not cut the abdomen to take the internal organs.

5.When serving, do not pick it up with chopsticks, but carefully pour it into a rotten branch plate or use a spatula.

Spread starch on the fish and fry it lightly to protect the fish from crumbling.

2.When cooking or boiling fish, the heat should not be too high, and the water level should cover the fish. After the water is boiled, it should be slowly boiled over low heat until the aroma comes out.

3.When braising the fish, try to stir the fish as little as possible, and just don't stick to the pan.

4.When cutting the fish, cut the fish in the direction of the bones, and cut the flesh along the bones, so that the meat is not easy to break.

Nutrition of fish

1.Fish meat contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing and strengthening the stomach, diluting water and reducing swelling, clearing milk, clearing heat and detoxifying, and stopping cough and qi, and is effective for all kinds of edema, edema, abdominal distention, oliguria, jaundice, and milk blockage;

2.Shitan tourism fish has a good effect on pregnant women's fetal restlessness and gestational edema;

3.Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system, and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction.

4.Fish is rich in vitamin A, iron, calcium, phosphorus, etc., and eating fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair.

Teach you how:

1. When cutting the fish pieces, cut the knife in the direction of the fish bones;

2. Before stewing the fish, wrap the fish body with a layer of water starch, and then put it in a high-temperature oil pan and fry it until it is slightly yellow on both sides;

3. When cooking fish, the fire should not be large, the soup should not be too much, and the fish should be limited to just not over the fish, and the soup should be simmered over low heat immediately after boiling;

4. Use less spatula to turn the fish, in order to prevent the pot, you can hold the pot and shake it gently.

In fact, don't turn it over, just turn it a few times, and stew it up and down to get into the flavor. Use a larger shovel and don't have too much fire, so that the skin of the fish is not easy to stick.

When frying the fish, it should be larger and the oil temperature should be higher, so that the fish will be set quickly, and you will not have to worry about whether the fish will be fried well at all, because you will have to cook it slowly. Also, when cooking fish, the fire is smaller, and it is generally enough to turn it over once, don't turn it over and over again.

After squeezing the oil, add the ginger slices and chili pepper first!! So you put the fish in it a few more times, and then you put spices on the fish and you put water from the periphery, and you're good to go.

The crushed fish skin is oil that does not heat the pan well.

When stewing fish, add a small amount of beer to shorten the stewing time, completely remove the fishy smell, and make the fish fresher.

How do you cook fish to soften bone spurs?

When cooking fish, put some sugar and vinegar to soften the bones, spines and fibers, which is suitable for the elderly and children.

How can fish fillets and fish balls be easily formed?

When stir-frying fish fillets or making fish balls, add some sugar, and the fish fillets and fish balls will be easy to shape.

How do you steam fish to make it taste smooth?

When steaming the fish, put a piece of chicken fat on top of the fish and steam it, and the fish meat is sucked into the chicken fat, which is more tender and delicious.

How do you fry fish to make it easy to get rotten?

Before frying the fish, sprinkle a little white flour on the fish, the oil will not splash when it is cooked, and the skin of the fish can be kept unbroken, and the fish meat is crispy.

How do you make fish non-stick?

No matter what kind of fresh fish you fry, after washing and heating the pan, rub the inside of the hot pan with a piece of ginger, and then fry it in oil, so that the fish skin will not stick to the bottom of the pan; When frying fish, spray half a small glass of red wine in the pan and add oil to prevent the fish skin from sticking to the pan.