How do you make a good fish stew? How to make a fish stew delicious?

Stewed fish is not only trouble-free, but also very fuel-efficient, and has the effect of prolonging life. If you want to make the soup more nutritious, add a few shiitake mushrooms and a few red dates to the fish stew. After eating the fish, the fish soup can also be drunk or used to cook noodles, etc.

How to make Ingredients: 500 grams of carp (other fish can also be used). Excipients:

Green onions, ginger, garlic, shiitake mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, edible oil. Preparation: 1

Wash the fish, soak in fine salt for 5 10 minutes and set aside. 2.Put a little oil in the pot, after the oil is hot, boil the pot with chopped green onions, then add an appropriate amount of water (over the body of the fish), and put the fish into the pot.

3.Add cooking wine, green onions, ginger, garlic, vinegar, shiitake mushrooms, dates, and bring to a boil over high heat. 4.

Once boiling, simmer for about 30 minutes. Nutritionist's comments: Stewed fish is a delicious soup dish, the soup is thick and white, the meat is fresh and tender, and it is suitable for home production.

This product is rich in protein, fat, carbohydrates, vitamin A, calcium, phosphorus, sodium, iron and other elements. Since fish meat is composed of individual muscle groups with thin muscle fibers, more water can be retained in the fish, and the meat quality is very delicate. Traditional Chinese medicine thinks:

Fish is sweet and warm, has the effects of invigorating qi, appetizing, strengthening muscles and bones, liver and kidney, etc., and can be used for spleen deficiency, lack of food, indigestion, etc.

Soak the fish in cold water, add Sichuan peppercorns, star anise, shredded ginger, green onions, salt, then cover and simmer, wait for three to five minutes to boil, add coriander and a few drops of sesame oil. You can enjoy a fresh real fish stew. This is also my favorite.

Note: The variety of fish is uncertain, according to personal taste).

Add water to the fresh fish and simmer in a casserole for 40 minutes. Remove from pan and add pepper.

Step 1: Prepare a grass carp that is not fresh! Fish frozen in the refrigerator. Step 2: Cut off.

Step 3: Green onions, ginger, garlic, peppercorns, small red peppers. Step 4: Put oil in a pot, heat the oil, pour in the green onions, ginger, garlic, peppercorns, large ingredients, and small chili peppers. Step 5: Pour in the soy sauce in the addition of water.

Step 6: Add the fish, salt and vinegar and start simmering. Step 7: After boiling, reduce the heat to low.

Ingredients: 1000 grams of grass carp.

Excipients: 25 grams of coriander.

Seasoning: 8 grams of salt, 15 grams of shallots, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of cooking wine, 2 grams of pepper, 15 grams of white vinegar, 2 grams of sesame oil.

1. Remove the scales, internal organs and gills of grass carp and wash them;

2. Draw a chessboard knife on the back of the fish, blanch it and set it aside;

3. After the oil is hot, stir-fry the green onion, ginger and minced garlic, put the clear soup, cooking wine and pepper to boil;

4. Put the fish in the pot, then change the heat to simmer for 10 minutes;

5. Add shredded green onions, coriander segments, and white vinegar, and serve on a plate;

6. Add sesame oil to the pot, heat it and pour it on the fish.

1 kg of grass carp meat, 1 bundle of perilla leaves, a few garlic slices, a few ginger slices, a few green onions, 1 small star anise, oil, soy sauce, and salt.

Method.. 1.Wash the grass carp and cut it into pieces (I asked the seller to cut it for me, and I can use it when I go home), wash the perilla leaves and green onions, and peel the garlic.

2.Fry the fish lightly in oil to prevent it from spreading out while it is simmering, and then serve it on a plate.

3.Heat the oil in a pan, put the garlic, ginger slices and star anise down in the pot, burst it, then add an appropriate amount of water, and put the grass carp down in the pot.

4.Add a pinch of salt and soy sauce and simmer for about 15 to 20 minutes, turning the fish in between.

5.Finally, add the perilla leaves and green onion strips, cover the pot, and after two or three minutes, you can start the plate.

1 kg of fresh grass carp, 1 can of Yellow River beer, starch, salt, sugar, black pepper, green onion, red pepper, tomato paste, dark soy sauce, appropriate amount of water. 1 piece of kitchen paper.

Method.. 1. Wash the grass carp, carefully remove the black membrane in the belly of the fish, and extract the fishy tendons on both sides of the fish.

2. Evenly cut a few times on both sides of the fish body.

3. Wrap the fish in kitchen paper and absorb the water on the surface.

4. Put it on a plate, sprinkle with dry starch and spread evenly. Take a bowl and add salt, sugar, black pepper, green onion, red pepper, dark soy sauce and water and stir well.

5. Pour oil into a hot pan, low heat, when it is hot, fry the fish on both sides on low heat, this process can not be rushed.

6. After frying, pour the seasoned sauce into the fish pot. Bring to a boil over medium heat and add some tomato sauce to the fish. Time: 5 minutes.

7. Pour in beer and simmer for 10 minutes. Once out of the pan, sprinkle with some coriander.

Ingredients: 1 grass carp.

Ingredients: green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, Sichuan pepper, seasoning.

Method.. 1. Wash the fish, remove the internal organs, cut off the head of the fish, pat the back of the fish, take out the fishing line, hit the knife and cut into sections;

2. Cut the green onion into sections and slice the ginger;

3. Mix the chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and Sichuan pepper with water to make a bowl of juice;

4. Put the oil on the wok and wait for the pan to be hot, add the ingredients and stir-fry until fragrant, put the fish into the pan and fry it, and pour in the prepared bowl juice;

5. After the pot is boiled, simmer over low heat for 25 to 30 minutes to thicken the soup.

Carp 750 grams.

Carp stew. Excipients: 15 grams of coriander.

Seasoning: 15 grams of green onions, 5 grams of ginger, 25 grams of cooking wine, 4 grams of salt [2] Process: 1. Remove the scales, gills and internal organs of the carp and wash them;

2. Add minced green onion, minced ginger, minced coriander, cooking wine and salt and marinate for a while;

3. Add an appropriate amount of water to the pot and cook the fish until the soup is white and the meat is rotten;

4. Add a little vinegar and serve.

Method two. Ingredients: about 650 grams of fresh carp, 250 grams of clear water tofu, peanut oil, cooking wine, a little salt.

Features: It is stewed with poached carp, the meat is delicate, the soup is clear and sticky to the lips, and the taste is mellow and delicious.

Process: 1. Slaughter the fish, remove the scales and gills, take out the internal organs and wash them;

2. Cut the tofu into cubes, as thick and large as possible;

3. Heat oil in an iron pot. Put the washed and drained carp into the pan and fry it on both sides;

4. After the carp is fried, pour in water, and the water is about 5 cm away from the edge of the pot;

5. On high heat until the pot is boiling, put in the prepared tofu pieces, add bamboo shoots, ham slices, refined salt, monosodium glutamate, green onions, ginger, wine, simmer in the pot until cooked, and pour a little lard on it.

Here's how:Remove the guts, gills and scales of the fish and chop it in half. Cut the fish into thick chunks.

**Heat the pot, add oil, star anise, green onions, ginger and stir-fry until fragrant. Put the chopped fish in a pan and fry it.

Fry the fish until white. Add cooking wine, add boiling water, and the water should cover the fish.

Bring to a boil over high heat, reduce to medium-low heat and simmer until the soup is milky white.

Preparation of fish stew.

1. Over-oiled. Wash the fish, change the knife, control the water, and fry for three or four minutes in oil or high heat.

2. Mix the soup. Master the amount of salt according to your taste; Cut the green onion into sections, not chopping, to add beauty to the whole dish; Slice the ginger and peel the garlic. Place all ingredients in a mixing bowl and mix thoroughly. At this time, the hazelnut should be washed and soaked in water. Cut the potatoes into cubes and set aside.

3. Fish stew. After the fish has been oiled, pour out the excess oil, pour the prepared soup over the fish, and add the pork belly; Add boiling water, the amount of water is lower than the side of the big spoon, and simmer; After boiling the water for three to five minutes, reduce the heat to low and simmer for 20 minutes. Pay attention to the amount of water should not be too small, one is to stew for a long time, and the other is to have vermicelli in the back, and the vermicelli draught.

4. Feeding. After the fish has simmered for about 25 minutes, add the vermicelli, potatoes and hazelnut mill, keeping the vermicelli close to the bottom of the pan so that it does not stick. After 10 minutes, add the tofu and cabbage cut into large slices, the cabbage can be put in whole, and after five or six minutes, turn off the heat and remove from the pot.

Be sure to use a slightly larger basin to make it feel atmospheric.

Here's how:Remove the guts, gills and scales of the fish and chop it in half. Cut the fish into thick chunks.

**Heat the pot, add oil, star anise, green onions, ginger and stir-fry until fragrant. Put the chopped fish in a pan and fry it.

Fry the fish until white. Add cooking wine, add boiling water, and the water should cover the fish.

Bring to a boil over high heat, reduce to medium-low heat and simmer until the soup is milky white.

One of the freshest ways to eat fish: steamed fish.

1. Washed fish (such as grass carp, carp, salmon, yellow flower...) Place on a plate, steam on high heat for 8 minutes (from the time the water is boiled), and then transfer the fish to another plate (do not use the soup).

2. Shredded ginger and green onion are spread all over the fish.

3. Stir 10 teaspoons of seafood soy sauce and two tablespoons of Haitian oyster sauce in a small bowl and pour it over the fish.

4. Fry half a spoonful of pepper oil (no peppercorns) with an iron rice spoon and pour it on the fish while it is hot. Tender and delicious.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Ingredients for fish stew.

A carp (crucian carp is also available).

Garlic Five or six cloves.

1 green onion.

Ginger 5 slices. Peppercorns: 2 or 3 grains.

A pinch of coriander.

Salt to taste. Cooking wine 1 teaspoon.

Sichuan peppercorns five or six.

Pepper: Two or three.

Preparation of fish stew.

Put the washed fish in the pot and the water will cover the fish