How to make braised fish and sweet and sour fish?

Sweet and sour preparation of live carp.

Method: 1. Prepare the oil pan first, and prepare to open the oil pan to fry the fish at any time.

2. A fresh carp. Quickly remove the scales, and open oblique knife flowers on both sides. Immediately rinse with water, pat the flour dry under the gills and shake to remove any excess.

3. Wet a clean new towel in cold water and wrap the fish head. Grab the head of the fish with one hand, pinch the tail of the fish with the other, and fry it in the pan. When the fish is holding up, release the tail and fry all the gills below until crispy.

4. While frying the fish, start the wok, and leave the bottom oil. After heating, boil the sweet and sour sauce in the ratio of 2 sugar and 1 vinegar. It can be diluted with a small amount of water and thickened with wet starch. Add an appropriate amount of salt to make it achieve the appropriate taste of salty and sour, sour and sweet.

5. Put the fried fish on the plate, remove the towel that wraps the fish head, and immediately pour sweet and sour sauce, and the hot fish and hot sauce meet, squeak and serve immediately.

Raw materials of braised fish: 1. A carp, one catty, remove gills, scales, belly, and clean up. 2. Cook about half a tael of cooked chicken and cut into thin slices.

3. Half a tael of fresh mushrooms, sliced. 4. Half a tael of bamboo shoots, slice them into thin slices and cook them in boiling water for about five minutes. 5. Half a halt of green onions, cut into sections.

6. A small piece of ginger and slice it. 7. Two cloves of garlic, sliced. 8. 2 tablespoons soy sauce.

Gourmet China] 9. 1 tablespoon starch mixed with water to make a sauce. 10. 1 tablespoon cooking wine. 11. 1 spoonful of sesame oil.

12. Appropriate amount of salt and monosodium glutamate.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.

1: Wash and dry the fish (catty);

Heat the pot and dry it, then rub it twice with a damp cloth, add oil, and fry the fish until golden brown on both sides;

Pour 1 tablespoon of cooking wine, 1 tablespoon of vinegar and 2 tablespoons of soy sauce on the fish, then add cold water to cover the fish;

When the water is boiling, put in 3 cloves of garlic, 3 thick slices of ginger, and 1 green onion and cut into sections;

After the water is boiled, turn to low heat, cover and simmer for 10 minutes, then add salt and monosodium glutamate, and then you can turn the fish over;

Simmer for another 5 minutes and remove the juice.

Note: 1The fish must be drained, otherwise it will get wet.

2.Be sure to wipe the hot pan with a damp rag to prevent it from sticking.

3.Be sure to put vinegar, you can remove the fishy freshness.

Two: The practice of braised fish:

After the oil burns the blue smoke, the ingredients are stirred fragrant, the fire can not be too big, the main thing is to fry the fragrance, and when the onion and garlic are yellow, you can take out the ingredients and set aside, the red pepper pays special attention not to fry black, it is not good-looking.

Use the rest of the oil to fry the fish! The oil temperature is 6 minutes, and it can be slightly yellow on both sides, or it can be slightly fried!!

Be careful when turning the fish, smash the pot if it breaks, and then you can put a small bowl of water (there is no soup stock at home) and start cooking - there is a lot of fire and oil in the restaurant, and people even cook it all with oil, so the family uses its own method!

After the water is boiled, add the most important rice wine, soy sauce, which is a step to remove the fishy seasoning and dyeing! Put in the previous ingredients and cook them together, put a little salt in the soup, and consider the amount, because the soy sauce is also salty, and the sauce must be added later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure that it is evenly heated!

Add a large spoonful of Pixian bean paste, this is something I like very much, burn it for a while, the fish will be cooked, and it is easy to destroy the shape after a long time!

There's some soup in the pot! The essence is there! Add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring to a boil over high heat, stir it quickly, and get out of the pot when it is a little sticky!

The final step is to pour the soup! The amount of juice is controlled by yourself, less is too dry, more is tasteless!

Sweet and sour fish recipe ingredients: carp.

Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, clear broth.

Method: 1. Remove the scales of the fish, remove the internal organs, dig out the gills, and wash them. Every about centimeter distance, first straight (centimeter deep), then obliquely (2 centimeters deep), then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge for a little salting, and then evenly coat a layer of wet starch paste on the knife edge around the fish.

2. Pour the peanut oil into the spoon, burn it on the fire until it is seven ripe, put the fish tail into the oil, and the knife edge will be opened immediately. At this time, use a spatula to drag the fish so that it does not stick to the bottom of the pan, fry for 2 minutes, and then turn over and fry for another 2 minutes. Then lay the fish flat and fry the fish head in the oil with a spatula for 2 minutes.

Fry for about 8 minutes, and when the fish is golden brown, take it out and put it on a plate.

3. There is peanut oil left in the stir-fry spoon, burn until it is six mature, put in the green onion, ginger and minced garlic, cook with vinegar and soy sauce, boil it into a sweet and sour sauce with the meat broth, sugar and wet starch, scoop it out with a stir-fry spoon, and quickly pour it on the top of the fish.

Braised Fish Ingredients: Fish, wine, green onion, garlic, chili, lard, seasoning. Directions:

1.Wash and cut the fish into cubes; 2.Put it in a hot oil pan and fry it until the skin is yellow and firm, then remove the fish.

3.Add cooked lard, shallots, garlic, chili peppers, and seasonings to the pot and stir-fry, then add the meat broth to boil, and put the fish in. Then simmer over low heat for about 10 minutes, and after seeing that the cooked juice of the fish is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces, and it is ready.

Sweet and sour fish Ingredients: Prepare a little fish, minced ginger, minced green onion, minced garlic, vinegar, sugar, soy sauce, wet starch, refined salt, 3oo grams of clear soup, 2ooo grams of peanut oil. Directions:

1. Cut the fish knife, marinate it slightly with refined salt, and coat it with starch paste; 2. Pour oil into a wok, fry for a total of 8 minutes, fry the fish body into a bow shape, until the fish body is golden brown, take it out and put it on the plate; 3. Leave a little oil in the wok, put in the ingredients, thicken after burning, pour oil out of the pan and pour it on the fish.

Ingredients: about 300 grams of Fushou fish or Anhui fish pieces, 2 taels of ginger slices, 3 taels of sweet vinegar, 100 grams of sugar, 3 green onions, 3 taels of oil, 100 grams of water, appropriate amount of chicken essence or seasonings. Method: Wash the ingredients first, braise the fish and then add the above ingredients and simmer for 5 minutes.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

The fish is marinated and wrapped in starch, and the pot is rotten and fried by hand, and the juice is poured on the hungry.

Sugar Kai vinegar round letter crisp staring at the edge of the fish.

1. Starch and flour 2:1, add an egg, add water, and dilute, and spread the fish evenly.

2. When the oil is hot, put the fish in the pot and fry for about 12 minutes.

3. Start another pot, add oil, minced garlic, put a large spoonful of curly tomato paste, a spoonful of white vinegar, a spoonful of sugar, add corn starch, and finally add hot oil, pour it into the buried belt on top of the freshly fried fish.

<> cooking tips for sweet and sour carp.

1. When frying fish, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and inside; The tail of the fish must not be cocked.

2. Sweet and sour sauce press, cooking wine 1: soy sauce 2: vinegar 4: sugar 3: tomato sauce 1: water 6 (subject to a small spoon), stupid mountain can add more tomato sauce.

The fish is slaughtered and washed, dried, put in 70% hot oil and fry until golden brown on both sides, and remove from the pot; Add a small amount of oil to heat, add ginger and green onion to stir up the fragrance, add cooking wine and light soy sauce, and then put the spine into the fish to cook into the flavor and then take it out and put it on a plate; Add sugar to the soup, add water starch to thicken, add vinegar according to taste, and pour the juice on the fish after suffocating!

The same method as braised fish, just add more vinegar and sugar, and less salt and soy sauce.

Fry it, add some soy sauce, sugar, water, and some vinegar when you get out of the pan.

Preparation of braised sweet and sour fish:

Ingredients: 3 yellow croaker.

Excipients: a little green onion, 10 grams of cooking wine, a little ginger, 30 grams of tomato paste, 1 egg, 30 grams of starch, 6 grams of sugar, a little salt.

Steps: 1. Remove the scales of the yellow croaker first, then remove the internal organs and gills, and clean it.

2. Use a knife to cut a few knives diagonally on the back of the fish, both sides, so as to facilitate the taste, and then marinate the fish for about 30 minutes with a little cooking wine and green onion and ginger slices, the purpose is to remove the fishy smell.

3. Beat the eggs into the bowl, a slightly larger bowl is convenient to put the fish in, after the eggs are broken, put the whole fish into the egg liquid, and the whole body is covered with egg liquid.

4. Put the fish wrapped in egg wash into the cornstarch and roll it, so that the fish is covered with starch, and then pick it up and shake off the excess starch.

5. Put an appropriate amount of oil in the pan, after the oil is hot, put the yellow croaker into the pan and fry, pay attention to fry slowly over medium and low heat.

6. In addition, you can't turn the fish in a hurry, wait for one side of the fish to be fried, and then turn it over, otherwise the fish will break the skin, not good-looking, fry until both sides are golden brown and then take it out and put it on a plate.

7. Add an appropriate amount of oil to the frying pan, after the oil is hot, add the minced green onion, and stir-fry the ginger until fragrant.

8. Then pour in the tomato sauce and stir-fry until fragrant.

9. Add an appropriate amount of water, sugar, and salt to boil, and the amount of water can cover the bottom of the pot, not too much.

10. Put the fried yellow croaker into the pot, cover the pot and simmer for a while.

11. Turn the yellow croaker over again, of course, you can also use a spoon to pour the soup on the fish, so that both sides of the fish are wrapped in tomato juice, so that it tastes good, and the soup is about to dry up and can be out of the pot.

12. The finished product is as follows.

1. The taste of rotten socks is different, the braised fish is salty and umami, and the sweet and sour fish is sweet and sour;

2. The varieties of fish are different, grass carp is used for braised fish, and crucian carp is used for sweet and sour fish;

3. The production process is different

The production method of braised fish is to wash and process the grass carp, cut it into small sections, marinate it with wine and marinade for more than 2 hours, burn the oil to 8 into heat, fry the fish segment until it is crisp yellow, boil the marinade, boil it over low heat to become a thick juice, take out the star anise cinnamon, add 1 tablespoon of tomato sauce and boil, put the fish segment into the marinade, add a little sweet wine, and reduce the juice over low heat.

The sweet and sour fish production method is, clean the crucian carp, cut a knife next to the head and tail, pull out the tendon number, cut the fish into a flower knife, cut a knife vertically every two centimeters or so, and then cut about 1 cm horizontally, add an appropriate amount of salt and cooking wine to marinate for half an hour, cut ginger, garlic cloves, green onions into minced pieces, add an appropriate amount of starch to an appropriate amount of water, adjust it into a paste, hang the fish in the paste, add the appropriate amount of oil to the pot, burn it to fifty percent hot, fry the fish until golden brown on both sides, put it on the plate, leave a little bottom oil in the pot, add a little sugar, add tomato paste, green onions, Stir-fry ginger and minced garlic, add an appropriate amount of light soy sauce, a little oyster sauce and white vinegar, add a little water to boil, add water starch and stir well, and pour the sweet and sour sauce in.

1. The taste is different, the braised fish is salty and umami, and the sweet and sour fish is sweet and sour;

2. The varieties of fish are different, the braised fish is grass carp, and the sweet and sour fish is crucian carp;

3. The production process is different

The production method of braised fish is to wash the grass carp and grind it well, cut it into small sections, marinate it with wine and marinade for more than 2 hours, burn the oil to 8 into heat, fry the fish segment until it is crisp yellow, boil the marinade, boil it over low heat to become a thick juice, take out the star anise cinnamon, add 1 tablespoon of tomato sauce and boil, put the fish into the marinade, add a little sweet wine, and reduce the juice over low heat.

The production method of sweet and sour fish is, clean up the crucian carp, cut a knife next to the head and tail, pull out the tendons, cut the fish into a flower knife, cut a knife vertically every two centimeters or so, and then cut about 1 cm horizontally, add an appropriate amount of salt and cooking wine to marinate for half an hour, cut ginger, garlic cloves, green onions into minced pieces, add an appropriate amount of starch to an appropriate amount of water, adjust into a paste, hang the fish paste, add an appropriate amount of oil to the pot, burn until it is hot, fry the fish until golden on both sides, put it on the plate, leave a little bottom oil in the pot, add a little sugar, add tomato paste, green onions, ginger, Stir-fry minced garlic, add an appropriate amount of light soy sauce, a little orange oyster sauce, white vinegar, add a little water to boil, add water starch and stir well, and pour the sweet and sour sauce in.

Fish species can be carp, grass carp, black fish, etc.

Sweet and sour fish is very particular about knife skills, and the family only needs to hit a deep knife to make sweet and sour fish, and you can open a few more knives, and you don't have to pay too much attention to knife work.

The fish is seasoned with cooking wine and household seasonings (salt, monosodium glutamate, Sichuan pepper), and then washed and rinsed so that the fish still retains its original taste, drain the water, and fry it in an oil pan until it is crispy.

The amount of oil is relatively large, otherwise the fish is easy to fry and fall apart. Then pour the fried fish with tomato sauce, white vinegar, sugar with a small amount of salt and thickening sauce.

A fragrant, red sweet and sour fish is ready to serve. The taste of sweet and sour fish is characterized by sweet and sour, light fish taste, strong hook sauce, and no longer has the original taste of fish.

Generally, there are many kinds of fish that can be used for braised fish, such as carp, grass carp, crucian carp, tilapia, etc.

He who beats the slaughtered fish with a knife.

The knife technique of braised fish is to cut vertically, and the fish is in the shape of a block. Fry it in a pan of oil first, and the appropriate amount of oil does not need to be too much.

Then season the stock (chicken bone broth or pork rib broth) into the pot and add the soy sauce.

When the water in the pot is warm, add a small amount of vinegar (vinegar is very important and essential. It not only plays a role in softening fish bones, but also has the effect of removing fish).

The burning time is generally about five minutes. After cooking, only part of the juice in the pot has been concentrated, and the color is dark red, because there is a stewing process, so the braised fish is more flavorful and has a strong flavor.

The taste of braised fish is characterized by its tenderness, softness, and strong flavor, which is suitable for any group of people.