Braised fish home cooking, how to make braised fish home cooking

Braised fish is a delicacy that every household often eats, and when it is made, it is fried first and then burned, or the effect is the same after frying, and it is not recommended to cook it directly.

How do you make braised fish delicious? First of all, lay the tomato on the bottom, put in the fish pieces, put in the braised sauce, add a few slices of ginger, pour half a bowl of water and boil.

Marinate the fish for 10 minutes, fry the ginger and garlic bean paste, add water and soy sauce and other ingredients and cook for 30 minutes.

The braised fish is so delicious to do.

Here's how to make home-cooked braised fish:Ingredients: 1000 grams of carp.

Excipients: 5 tablespoons of salad oil, 1 star anise, 8 peppercorns, 1 tablespoon of cooking wine, 6 grams of salt, 10 grams of ginger, 1 green onion, 2 coriander, 1 2 heads of garlic, 2 teaspoons of vinegar, 1 teaspoon of sugar, 3 tablespoons of soy sauce.

Steps: 1. Clean the carp and cut the mouth with an oblique knife on the fish.

2. Prepare the green onion, ginger and garlic, and cut off the green onion first.

3. I used a non-stick pan, heated and poured oil, 5 tablespoons of oil was used, and the oil was fried until fragrant star anise and peppercorns.

4. Put the fish in a pan and fry, turning on both sides.

5. Fry the fish until the skin is golden brown.

6. Pour in 3 tablespoons of soy sauce, stir-fry continuously.

7. Add water, and the water should not exceed the body of the fish.

8. Pour the green onion, ginger and garlic into the pot and add a spoonful of cooking wine.

9. Two spoonfuls of vinegar and one spoonful of sugar.

10. Pour into the fish pot.

11. Cover and cook over medium heat for about 15 minutes, turning several times in between.

12. Chop the green onion leaves and coriander.

13. Wait for the water in the fish pot to boil dry, add coriander, and boil dry.

How to make braised fish delicious:Ingredients: 500 grams of crucian carp.

Excipients: 4 tablespoons peanut oil, 1 2 tablespoons salt, 20 grams of starch, 50 grams of flour, 1 egg, 10 grams of green onions, 3 garlic, 10 grams of sugar, 3 tablespoons of aged vinegar, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 100 grams of tomatoes, appropriate amount of water.

Steps: 1. Clean the crucian carp and set aside.

2. Put an appropriate amount of salt, starch and flour in the basin, stir an egg into a batter and put the fish into a rolling circle.

3. Heat oil in a pan and fry the fish until golden brown.

4. Remove the fried fish and set aside.

5. Stir-fry chopped chives and garlic in hot oil.

6. Add an appropriate amount of white sugar, and then add an appropriate amount of water.

7. Add an appropriate amount of aged vinegar.

8. Add an appropriate amount of cooking wine.

9. Add a few drops of dark soy sauce.

10. Put the fried fish in the pan.

11. Cover the pot and simmer slowly.

12. Drain the juice and soup, the fish is soft and rotten, and add the diced tomatoes.

A simple home-cooked recipe for braised fish is as follows:Ingredients: 500 grams of herring, 10 grams of ginger, 10 grams of shallots.

Excipients: 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon cooking wine, 100 ml water, 10 ml olive oil.

1. Put 10ml of olive oil in the pot.

2. After the oil is hot, add ginger, herring and green onion, pour in 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and 100ml of water.

3. Cover and simmer for 10 minutes.

4. Remove from the pot and put on a plate, and the braised fish can be made.

Do you know how to make braised fish at home? Many people like to eat braised fish, which is not only delicious but also appetizing, and I have collected and sorted out the home-cooked recipes of braised fish for you. Let's take a look at the relevant information, and welcome everyone to exchange cooking skills with me to make better braised fish.

Ingredients

Fish in moderation. Green onion to taste.

Ginger to taste. Garlic to taste.

Coriander to taste.

Excipients

Soy sauce to taste.

Liquor to taste.

White vinegar to taste.

Sugar: Appropriate amount.

Method:

1. Remove the scales of the fish and clean it up.

2. Dry with kitchen paper and make a flower knife.

3. Heat oil in a pan, put the fish in the pan and fry until golden brown on both sides.

4. Serve the fish.

5. Slice the green onion, slice the ginger, and flatten the garlic.

6. Heat oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant.

7. Put the fish in the pot.

8. Add soy sauce, white wine, white vinegar and sugar.

9. Add boiling water.

10. Cover the pot and stew the fish.

11. Simmer until the soup is thick, and reduce the juice over high heat.

12. Add the coriander stalks.

13. Place on a plate and sprinkle with coriander leaves.

14. The fragrant braised fish is ready.

15. Let's go.

Tips

Be sure to add boiling water to the fish stew.

Preparation of braised fish1. When washing fish, you must clean all the black inside.

3. Whether the fish is delicious or not, the key is the condiment. I put cooking wine, light soy sauce, dark soy sauce, sugar, salt, monosodium glutamate, and some vinegar.

4. Be sure to fry on medium heat, both sides.

5. As long as the fish is fried, pour in the condiments prepared before and add some water. Heat over medium and slow. Finally, reduce the juice on high heat. Can.

Cooking skillsFor those who don't know how to cook fish, as long as they prepare such condiments, and pour the fish into it to burn as soon as it is fried, it's okay.

Ingredients: fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Note: 1. Fry the fish over low heat, and the fish fried over slow heat is very crispy. If it is used to make braised fish, apply an appropriate amount of fried powder when frying, and if there is no fried powder, spread flour.

Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise it will paste the bottom, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly or braised before eating, it must be fried over low heat until the skin is golden brown before it can be put on a plate.

2. The reason why the fish made is fishy, and the fish skin is fragrant and delicious, while the fish meat is not delicious and does not taste good, the reason is as follows: before the fish is fried, it must be smeared with salt and submerged for about half to one hour, which can achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

If you want to taste the braised fish, you must make the fish block smaller, so that the fish will have a better taste.

The simple home-cooked recipe for braised grass carp is as follows:

1. First of all, the fresh grass carp, scrape the scales, take out the internal organs and gills and clean them, and then cut them into evenly sized fish pieces and put them into the basin.

2. Marinate the fish in the basin, put in 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of pepper, grab the juice of the crushed ginger and chives with your hands, then mix evenly with your hands, and finally put in 2 large handfuls of sweet potato starch, continue to mix with your hands, let the fish fully coated with starch, and then marinate for half an hour.

3. Cut the garlic and ginger into small particles, clean the parsley and cut it into inch segments, cut the green onion into segments, and then put them on a plate respectively, and put in a small half handful of peppercorns and a few dried chili peppers for later use.

4. Put wide oil in the wok and heat it until it smokes, almost 6 percent hot, that is, the chopsticks start to bubble densely when they are put inside, and then put the marinated fish pieces into the pot one by one, and fry the fish on high heat.

5. Fry the fish pieces to set, continue to fry the skin of the fish pieces on high heat and fry them until golden brown, and then take them out and dry them for later use. It is important to note here that the fish does not need to be cooked and fried thoroughly.

6. After stir-frying the fish pieces and seasonings evenly, pour in water to cover the fish, season at the same time, put in 1 stir-fry spoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 spoon of sugar, 2 spoons of balsamic vinegar and 2 spoons of liquor, turn to low heat after boiling, open the lid and stew the fish for about 15 minutes, and stew the fish to taste.

7. Simmer the fish for 15 minutes, there is not much soup left, add a spoonful of chicken essence, and at the same time pour the parsley into it and stir-fry evenly.

8. After stir-frying evenly over high heat, pour in a spoonful of starch water, continue to thicken the soup out of the pot and put it on a plate, sprinkle with coriander to decorate the dish.

The home-cooked recipe for braised fish is as follows:

1. Clean up the fish, the black membrane in the belly must be removed, and the fish can choose sea bass, crucian carp, grass carp, etc.

2. Put the fish into the pan and fry until golden brown on both sides, and then turn it over when one side is well fried, otherwise it is easy to break the skin and stick to the pan. Serve the fried fish aside.

3. Leave the bottom oil of the fried fish in the pot, add the green onion, ginger and garlic, stir-fry the chili pepper until fragrant, and then add a spoonful of Pixian bean paste to fry the red oil.

4. Add the fish, add cooking wine, dark soy sauce, light soy sauce, oyster sauce, a little balsamic vinegar, salt, a little sugar to enhance the freshness, then add a bowl of water, cook for 10 minutes on high heat, and leave some soup out of the pot. You can continue to use a spatula to scoop the soup onto the fish halfway, which can facilitate and better taste.

Precautions. The fish we make braised fish must be fresh live fish, otherwise the braised fish will taste bad, the fish meat is not fresh, and we should pay attention to the hot pan and cold oil when frying the fish, so that the fried fish skin is relatively complete.

In addition, when making braised fish, it is best not to use high heat, generally medium or low heat, so that the fish will not burn and will be more flavorful.

The preparation of braised fish is as follows:Ingredients: 1 fish, marinade, 2 grams of pure nuclear salt, 1 tablespoon of cooking wine, seasoning, 2 teaspoons (10 grams) of minced garlic, 15 grams of green onions, 15 grams of ginger, 2 tablespoons of soy sauce, 10 grams of sugar, 1 star anise, appropriate amount of oil, 1 thick soup treasure.

Steps: 1. Clean up the fish, and after washing, make a few oblique incisions on the body of the fish, and do not cut off.

2. Add salt and cooking wine to the fish, wipe well, and let it stand for 20 minutes to remove the fishy and set aside.

3. Put oil in the pot and boil it until it is hot, fry the fish in the pan until golden brown on both sides, and then remove it for later use.

4. Leave a little oil in the pot, keep the oil temperature, stir-fry the chives, ginger slices, and minced garlic until fragrant, then add the fish.

5. Add water, star anise, soy sauce, sugar, thick soup treasure, and bring to a boil over high heat.

6. After the soup treasure melts, it will make the soup become layer by layer, mellow and delicious. Continue on high heat until the soup is dry, then serve.

7. Finished product drawing.