How to cook braised fish? No fishy smell, spicy!

The practice of braised fish nuggets is detailed Cuisine and efficacy: Shanghai cuisine.

Process: Braised braised fish pieces of production materials: Ingredients: 350 grams of net fish (herring or grass carp) in the middle, 50 grams of cooked bamboo shoots.

Seasoning: 5 grams of minced ginger, 5 grams of green onions, 20 grams of sugar, 50 grams of soy sauce, grams of monosodium glutamate, 30 grams of Shao wine, 60 grams of vegetable oil, 15 grams of wet starch Braised fish pieces: Fresh and tender.

Teach you how to make braised fish pieces and how to make them delicious Preparation method: (1) Chop the fish into long cubes (about 5 cm long and 3 cm wide); (2) Heat the pot on a hot fire, put a small amount of oil after sliding the pan, and fry the fish slightly; (3) Sprinkle minced ginger, cook wine and simmer slightly, add soy sauce and sugar to burn slightly, add a spoonful of boiling water, add cooked bamboo shoots and turn to low heat to cook the fish; (4) Collect the thick soup with a strong fire, sprinkle with green onions, add monosodium glutamate, thicken with wet starch, and pour bright oil out of the pot. The practice of braised fish is detailed Cuisine and efficacy:

Northeast cuisine, nourishing and nourishing recipes, malnutrition recipes.

Taste: salty and sweet Process: braised Braised fish production materials: Ingredients: 1000 grams of braised fish.

Excipients: 80 grams of lard (plate oil).

Seasoning: 10 grams of vinegar, 50 grams of garlic (white skin), 6 grams of salt, 5 grams of shallots, 20 grams of sugar, 50 grams of vegetable oil, 10 grams of ginger juice, 30 grams of white sugar, 3 grams of star anise, 3 grams of monosodium glutamate, 2 grams of ginger, 5 grams of starch (corn), 25 grams of cooking wine, 30 grams of soy sauce The characteristics of braised fish: dark red in color, bright sauce, salty and sweet taste, tender and delicious.

Teach you how to make braised fish, how to make braised fish to be delicious1Fish (squid) to slaughter, gills, scales and internal organs, wash and control drying, on both sides of the oblique cross knife, chop into two sections, with ginger juice, cooking wine marinate;

2.Slice the oil into small cubes;

3.20 grams of garlic slices, 30 grams of diced, green onion and ginger shredded;

6.Wait for the soup to open and skim the foam, cover and turn to a slight fire, turn the fish into the flavor to collect the juice, add the sugar color, adjust the mouth, put the fish on the plate, hook a little thick with the remaining juice, pour the oil, and pour it on the fish. Tips for making braised fish:

1. ?When the fish is fished, the soup should be covered with the fish, and the juice should be poured on the fish with a hand spoon when collecting the juice to make the fish taste on the front;

2.Due to the frying process, 1500 grams of vegetable oil need to be prepared.

The fish in this dish has many fine spines, so children should be cautious when eating it.

Tip - Food Restraint:

Fish: Do not drink tea before and after eating fish.

First cut a few cuts on the fish and pass it with oil

If we want to get rid of the fishy smell, we should first remove the internal organs of the fish, wash it in cold water, put a little rice cool, and put some cinnamon and pepper, and be sure to clean the fish teeth.

Second, be sure to pull out the fish wake line, and clean up the black membrane in the fish blood and fish belly.

3. Marinate in a basin with 10 grams of cooking wine, five shallots, eight slices of ginger, and a teaspoon of white pepper for 15 minutes.

For example, use tangerine peel, tempeh, bean paste, chopped chili, garlic, herbs, etc.; You can start with the cooking method, frying and frying can also remove the fishy; You can use mustard, but you can also get rid of the fish; Chop the green onions, ginger and garlic, add cooking wine and marinate for a while.

The fishy smell of this treatment is already very light. There are also some methods depending on the method of the fish, such as using beer instead of water when braising it, so that the fish is very fragrant and has no fishy smell.

This fishy gland must come out of the fishy smell of trimethylamine in the mucus. Rice wine can remove trimethylamine: when making fish, the key step must be to remove the root of the fishy fish, and the fish tooth will naturally have no diffusion of fishy smell.

To remove the fishy smell, we can choose green onions, ginger, garlic, chili, peppercorns, vinegar, cooking wine, and even wine, lemon, etc., all of which can be paired with fish to help remove the fishy smell.

1. How to make braised fish at home?

1.Fish bought from the market, cleaned and disposed of first. Use the back of the knife to remove all the scales, and then make a small instigation under the head of the fish to remove the fishy line.

2.On the fish, make a diagonal cut with a knife every three centimeters. Don't cut it too shallowly, about a centimeter is fine. Then place the onion and ginger slices on top of the fish, spread salt and cooking wine, and marinate for about 30 minutes.

3.Put the appropriate amount of oil in the pan. Once the oil is hot, you can put the fish in it.

When one side of the fish turns golden, fry the other side. When frying until golden brown on both sides, remove it. Be sure to fry the fish over medium heat so that the fried fish will be golden brown.

When turning fish in a pan, be sure to use a spatula to help prevent the fish from being fried.

4.After the fish is removed, you can put the chopped green onions, ginger slices, dried red peppers, and bean paste into the pot. After stir-frying the fragrance, you can add an appropriate amount of cooking wine and vinegar.

Then add an appropriate amount of water and bring the water to a boil over high heat. At this point, you can put the fish in the water. Once the fish is set, it should be slowly simmered over low heat.

Wait until the water in the pot is slowly dry, and you can get out of the pot. In this way, the fish simmered over low heat is more flavorful and delicious.

5.Once the fish is served on the plate, you can sprinkle some chopped green onions to garnish it. This delicious braised carp is ready.

The method is very simple, and the carp that comes out of this way does not smell fishy at all. The family loved it. When you have time at home, you can cook it yourself, so you can make braised carp, which is very popular with your family.

2. Cooking skills:

When marinating, in addition to adding an appropriate amount of cooking wine, you can also add salt and ginger slices, which will not only help to remove the fish, but also help to absorb the flavor; Fry the fish lightly until golden brown and remove; When stewing, be sure to pour the soup over the fish so that the fish can be heated evenly; Fish meat is rich in amino acids, which can protect the vitality of human brain cells, improve the transmission of nerve information, and enhance the body's memory. Eating fish regularly can play a role in strengthening the brain and intellect. Fish is rich in trace elements, which can inhibit the growth and development of carcinogens after entering the human body, thereby playing a role in preventing cancer.

That's all there is to know about how to make braised fish at home, I hope it will help you!

Use fresh fish, stale fish is fishy. Then marinate with ingredients such as green onions, ginger, garlic and other ingredients to get rid of the fishy smell. Heat the oil to make sure the fish is cooked thoroughly, then add the ingredients and stir-fry until it is cooked thoroughly.

After removing the internal organs of the fish, clean it, cut it into small pieces, put cooking wine, green onion ginger, and garlic in the basin to marinate and heat the oil, stir-fry the seasoning and green onion, ginger and garlic until fragrant, put in the fish marinated in advance, pour in water, and simmer for 10 to 15 minutes to get out of the pot.

Before making braised fish, fry the fish in advance, or use cooking wine to remove the fishy smell, you can marinate the fish in advance, so that the fish meat is not fishy.

The fishy smell of braised fish is mainly due to the fact that the fish has not been cleaned up, and the right seasoning should be added to remove the fishy treatment.

1.Deal with fishy.

There are many fishy spots on the fish, so clean them up before you do it. The first is the fish skin, the mucus on the fish skin is relatively sticky and slippery, and the fishy smell of this mucus is very large, after scraping off the fish scales, soak the fish in hot water for a while, or pour hot water on the fish skin and then use a knife to scrape off the mucus from top to bottom to clean, and then soak it in hot water for a while to see if there is no sticky and slippery mucus on both sides of the fish.

In addition, the fishy smell of the fish head is also very strong, and the cheeks and other parts of the black membrane are cleaned after being removed. Follow-up take out the things that you don't want in the belly of the fish, the black membrane of the fish belly and the back of the fish is close to the fish, scrub it and clean the black film in it The obvious earthy smell, try not to break the fish meat when you are psychological, and scrub it off with a knife or hand.

2.Marinate the seasoning to remove the smell.

Under normal circumstances, everyone will use green onion and ginger cooking wine to remove the fish, this method has a certain effect of removing the fish, but it is not particularly bent, and some people do not like the taste of cooking wine. The sour smell has a good fishy effect, so soaking the fish for a while and then washing it will effectively remove the fishy smell. Lemon also has a clear deodorizing effect, and the aroma of lemon will give the fish a different flavor, and the taste will be even higher when cooking.

In addition, there is pepper, and white pepper has a good fishy effect, stirring pepper or vinegar together, and marinating the fish for a while can remove its fishy smell.

3.Add seasoning to make.

When making, in addition to adding onions, ginger, garlic, cooking wine, vinegar, etc., these seasonings can also be added to green onions, onions, etc., and put in them to stew for a while, and onions and green onions also have a good fishy effect, especially when adding onions, after the green onions, its soup will become more delicious.

When making braised fish, first remove the fishy smell of the fish itself, then marinate the fish for a while with the fishy seasoning, remove the fishy again, and finally add an appropriate amount of seasoning to season and remove the fishy smell when roasting the fish.

1. Clean and drain the fish, make a few cuts with a knife on the back of the body, so that it is easier to taste, wipe the fish body with a little salt and marinate for 20 minutes;

2. Cut the ginger, dried chili, peel the garlic, shallots and chop the onion stool to resist the flowers, and prepare the rice wine and soy sauce;

3. When the pot is heated to hot smoke in the pot, pour in an appropriate amount of oil and heat it until it is hot and smoked, shake the pot so that the oil can penetrate all sides of the pot, put in the marinated fish and fry until golden brown, turn over and continue to fry until golden brown;

4. When frying the second side, add garlic, ginger shreds, red pepper and jujubes, then add an appropriate amount of rice wine and soy sauce, add boiling water and boil over high heat, turn to medium heat and continue to cook;

5. When the soup is thick, continue to reduce the juice over medium heat, and sprinkle in a little vinegar to relieve the fishiness;

6. When the soup is not much, you can turn off the heat and put it on the plate, sprinkle with chopped green onions, pour on the thick soup, and you can eat.

Braised fish is a dish that everyone likes, it is not fishy and not greasy, fresh and fragrant, and it is very popular with the cabbage, so everyone must know very little about its production method, so I will share with you its two production methods.

Prepare the main ingredients: net fish meat (500 g). Condiments: rice wine (15 grams), salt (5 grams), white sugar (8 grams), light soy sauce (30 grams), water starch (25 grams), green onion root segments (10 grams), cooked lard (100 grams), ginger slices (2 grams).

Preparation: Put the fish on the vegetable mound and chop it into 3 cm thick pieces. Put the pot on the fire, boil and put in 50 grams of cooked lard, after the oil is red, add 5 grams of green onions, ginger slices, rice wine after a little stir-fry, pour the fish pieces into the pot, then add 600 grams of water, cover tightly and cook for 7 minutes, cook until the fish is soft.

When the eight are ripe, the pot is cooked, two-thirds of the sauce is poured into a round bowl with the taste of Huxiang Chinese characteristic food, and used for other purposes, then put in 50 grams of water, add refined salt, white sugar, light soy sauce, turn the pot into the simmer and simmer for 13 minutes, burn until the fish flavor has been penetrated, put in the chicken essence, hold the pot in the right hand and shake it on the fire constantly, pour water starch on the right, and when the juice is thick and sticky to the fish pieces, then pour in cooked lard, sprinkle with green onions, and put the fish into the plate with a frying spoon.

Tips: This dish is first sugar-colored, the pot is boiling with less oil, the white sugar is fried red, the coagulation is increased, and then the condiments are added, and the fish pieces that have been oiled are put in, and the color is bright red and bright. As a lactation-promoting diet**, add less salt, and do not need to put chicken essence when cooking fish.

Because they have a good flavor on their own.

Prepare the main material: fish. Condiments: wine, green onions, garlic, pepper animal oil, a small amount of seasonings.

Production process: Wash the fish, slice it, and then fry it in a hot pan until the fish fillets are yellow and hard, and then scoop up the fish. Let the pot add lard, shallots, garlic, peppers, and seasonings to the pot, then add the meat broth to boil, and put the fish in.

Then simmer over low heat for 10 minutes, and after seeing that the cooked fish juice is gelatinous, add chicken essence and shake to make the marinade wrap the fish pieces, and finally you can enjoy it.

First, wash the fish, remove the bones and scales, and then put it in a pan and stir-fry. Add some sauce, reduce the juice over high heat, and garnish with some coriander. That's it.

First of all, wash the fish, remove the scales and bones, put it in a pan and fry it, fry it until it is golden brown and crispy on both sides, and then braise it to a certain extent, so that it is ready.

First of all, the fish should be washed, and then the surface of the fish should be cut with a knife, and then the oil should be boiled, and the fish should be put in, and the surface can be fished out after the surface is golden and crispy, and then the oil should be boiled in the pot, and then the appropriate amount of green onions, ginger and garlic should be added, and the fish just now should be put in, and then salt, chicken essence, monosodium glutamate, cooking wine, oyster sauce and light soy sauce, and an appropriate amount of water should also be added, and it can be boiled for about 30 minutes on high heat.

Introduction: In ordinary life, many people like to eat fish, and there are many ways to make fish, including steamed fish and fish soup, and you can also make braised fish at this time, so in the process of making braised fish, do you need to marinate it in advance? Let's find out.

<>We all know that the fishy smell is very strong, so any method of fish needs to be marinated in advance, and at this time we must clean up the fish first. Next, we cut a few knives on the cleaned fish, prepare some green onions, ginger and garlic at this time, stuff it into the belly of the fish, add some cooking wine and some salt at this time, and marinate it for half an hour. In this process, you will find that the fishy smell will be lower and lower, and there will not be too much fishy smell, at this time we can prepare some ingredients, among which we will mainly match some green and red peppers and some green onions and garlic when we braise fish, and it is also very good to prepare some coriander, which can well remove the fishy smell of fish.

Therefore, the process of making braised fish is also relatively easy, first we need to prepare our seasoning, at this time we need to prepare some green onions, ginger and garlic and dried spring burning chili, as well as some chopped green onions, red peppers, rice wine, soy sauce and vinegar. First of all, we have to start the pot to burn the oil, after the oil is heated, put the green onions, ginger and garlic into the pot and stir-fry at this time, drain the marinated fish, put it in the pot and fry it until golden on both sides, and then we can pour the pre-adjusted sugar juice on it, at this time the sugar color will be very good-looking. Therefore, we must fry the sugar color before making it, and pour it directly after the sugar color is fried, the whole fish will look more delicious, and the color is also better, you can use white sugar, or you can use rock sugar to make sugar color.

So when we finish making braised fish, we can add some greens, at this time we can add lettuce, coriander is OK, especially coriander with fish is very perfect, and it tastes relatively delicious.