Simple home cooked fish recipes, home cooked fish recipes.

1. Sweet and sour fish pieces.

Method: 1. Cut the fish into pieces, clean them, and shred the green onion and ginger.

2. Put salt, cooking wine, white pepper, shredded ginger and shallots and starch into the fish pieces, stir and marinate for half an hour.

3. Take another bowl, add two tablespoons of tomato paste and sugar, add two tablespoons of vinegar and mix well.

4. After the fish is marinated, after the sauce has fallen off, cut the coriander into small pieces.

5. Put cold oil in a hot pan, fry the fish pieces under the heat of the oil temperature, and gently scratch the fish pieces with chopsticks to prevent sticking.

6. Fry one side and turn over.

7. Add a little boiling water to the pot of pickled fish, and do not remove the green onion and ginger.

8. Put the tomato sauce and starch water in the pot.

9. Bring to a boil over high heat, turn to low heat, and the soup can be removed from the pot when half of the soup is received.

2. Fish in sauce.

Method: 1. Wash the fish, control the water, smear the cooking wine, and salt.

2. Light soy sauce (a kind of soy sauce), sesame oil, pork ribs sauce preparation.

3. Add water and stir well.

4. Put the fish in a hot oil pan and fry it.

5. Golden brown on one side, turn to the other side and fry.

6. Pour in the pork rib sauce and simmer for a while.

7. Look at the sauce to collect the juice, and then you can get out of the pot.

8. Sprinkle with chopped green onions for garnish.

3. Home-cooked braised fish.

Method: 1. Wash the fish and scrape it with a knife on the front and back of the fish.

2. Heat an appropriate amount of peanut oil in a pot.

3. Put the fish in a pot, add a small amount of water, and add the green onion, ginger, garlic and red pepper.

4. Pour in an appropriate amount of liquor.

5. Cover the pot and steam for two or three minutes.

6. Uncover and add soy sauce, cooking wine, vinegar, and oil, and then add a small amount of water to cook.

7. After firing for a while, add dark soy sauce (a type of soy sauce) to color, and then burn for a while.

8. Add salt and monosodium glutamate.

9. Slowly cook the fish, remove the juice from the pot.

10. Garnish with coriander and red pepper.

4. Spiced fish pieces.

Method: 1. Wash the fish and cut into pieces.

2. Add cooking wine, Sichuan pepper, salt, vinegar, five-spice powder, sugar, and chicken essence to marinate for one hour.

3. Mix the eggs and flour to form a paste.

4. Wipe the bottom of the pot with ginger before putting oil in the pot to prevent the fish from sticking to the bottom of the pan.

5. Glue the marinated fish pieces to the batter.

6. Add oil to the pan, put the fish pieces in and fry them until they are cooked.

5. Steamed Balang fish.

Method: 1. Wash the fish and put ginger.

2. Put it in a pot and steam it for 30 minutes.

3. Prepare the ingredients, soy sauce and garlic.

4. After the fish is steamed, put in the prepared sauce and you can taste it.

Sixth, back to the pot fish.

Method: 1. Slice the fish, remove the fish head, and use the fish bones for other purposes, leaving the fish meat for later use.

2. Add starch and salt to the fish fillet, add an appropriate amount of water and stir.

3. Pour salad oil into the pot, heat the oil to 80%, add the fish fillets, and fry until browned.

4. Soak ginger and slice in the process of frying fish fillets, cut the pickled pepper into granules, slice the green pepper, cut off the green onion, and slice the garlic.

5. After the fish is fried, put the chopped pickled ginger, pickled pepper, garlic and green onion into the pot and stir-fry.

6. After stir-frying, add the fried fish fillets, stir-fry again, and simmer for one minute to get out of the pot.

Pan-fried billfish.

Materials. 4 billfish; salt to taste; 2 scoops light soy sauce; 1 scoop dark soy sauce; oyster sauce spoon; 3 slices of ginger; 4 cloves of garlic; 2 sprigs of coriander; 6 millet peppers.

Method. The fish is washed, and a few knives can be cut on the back of the big fish.

Salt the inside and outside of the fish belly.

It is okay to marinate for half an hour, or two hours.

If it's hot, put it in the refrigerator.

Finely chop the ginger. Garlic slices (it's been a long time since garlic slices have been cut so regularly).

Cut the millet pepper into hob pieces.

I love to eat coriander, I love green, and the coriander is washed and set aside.

Heat the pan. Put canola oil.

Add the fish and fry until browned on both sides.

Stir the fish to the side of the pan and leave the remaining oil.

Pour ginger, garlic and millet pepper into the pot and stir-fry until fragrant.

Stir the fish into the pan and add light soy sauce, dark soy sauce and oyster sauce.

Add a small bowl of boiling water (level with the fish).

Cook until the soup thickens, then add the coriander.

Add the coriander for half a minute, remove from the heat and serve. Perfect.

Likes to cook their own home cooking and like to make friends.

Braised Wuchang fish.

Materials. Wuchang fish; green onion segments; Ginger; Coriander; Garlic; Pepper; Star anise; Vinegar; Wine; Salt; Sugar; Soy sauce.

Method. The Wuchang fish is washed, scaled, and gills, and the surface of the fish body is turned into diamond-shaped blocks.

Slice the green onion into large sections, slice the ginger, and keep the coriander leaves.

Heat the pan, add the oil, wait for the oil to warm up, add the fish, and fry until golden brown on both sides.

Put a little oil in the pot, add green onions, ginger, garlic, peppercorns, and stir-fry until fragrant.

Add enough water to the fish, soy sauce, vinegar, and cooking wine.

Bring to a boil over high heat, add salt and sugar.

Reduce heat and simmer for 30 minutes.

Turn on a slight high heat to reduce the juice, sprinkle with coriander leaves and remove from the pan.

Ingredient breakdown. One tarpon.

Green onions to taste. Ginger to taste.

Garlic to taste. Sichuan peppercorns to taste.

Appropriate amount of large ingredients. Dried red pepper to taste.

Cooking oil to taste.

Appropriate amount of dark soy sauce. A bottle cap for the first two pots in Beijing.

A spoonful of vinegar. A spoonful of sugar.

salt to taste; Appropriate amount of chicken bouillon.

Salty and umami taste. Stewing process.

Half an hour takes time.

Normal difficulty. The easiest way to make the most delicious fish stew is the practice of steps.

The essential seasonings for making delicious fish stew are all essential at home, and you can try it if you don't know how to cook.

Sliced green onion and ginger, garlic can be slapped open with the back of a knife, dried red pepper shredded for later use, if you like spicy food, put more dry red pepper, and friends who can't eat spicy should also put a little bit, mainly to enhance the taste.

The family portrait of ingredients and seasonings is very simple and homely.

Although I love cooking, but I am very unfamiliar with fish, because I never eat fish, but my husband is a "cat", and he does everything about fish at home, I just process, this is the raw material prepared, a tarpon.

Put the bottom oil in the pot, not a lot, when the oil temperature is slightly hot, put half of the prepared green onions, ginger, peppercorns, ingredients, and dried red pepper shreds into the pot and stir-fry.

When you smell the fragrance of the material, add water, and pay attention to the shredded peppers that cannot be simmered.

Add the same amount of water as the fish, and then put in a bottle of two pots, a tablespoon of dark soy sauce, the remaining green onions, ginger, Sichuan peppercorns, ingredients, dried red pepper shreds, garlic first, and then add three spoons of salt.

Cover the pot and boil over medium heat and simmer for about 10 minutes, put a spoonful of sugar and a spoonful of vinegar into the pot without stirring, directly cover the lid and continue to simmer over medium heat for about 20 minutes, add garlic and chicken essence in turn before starting the pot.

Ingredients for braised fish: 1000g of fish (choose fish according to personal preference), cooking oil, stock, soy sauce, vinegar, salt, green onion, garlic.

Method: 1. Clean the fish.

2. Open a vertical knife on both sides of the fish, four or five centimeters of a knife, change the knife is easy to taste, the knife edge should not be too dense to easily let the fish disconnect and affect the appearance.

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

4. After frying, add the stock directly without removing it, and then add the soy sauce.

5. Add a small amount of vinegar when the water temperature in the pot rises.

6. After the soup is boiled, simmer slowly for five minutes, the soup is viscous, and then it can be taken out of the pot.

7. Remove from the pot and serve on a plate, sprinkle with green onions, garlic, or coriander according to personal taste.

Sweet and sour crispy fish.

Ingredients: Fish (choose according to personal preference), cooking oil, soy sauce, cooking wine, vinegar, thirteen spices, salt, monosodium glutamate, starch, green onion, ginger, garlic.

Method: 1. Clean the fish.

2. Open a vertical knife on both sides of the fish, four or five centimeters of a knife, change the knife is easy to taste, the knife edge should not be too dense to easily let the fish disconnect and affect the appearance.

3. Put the fish into the basin, put in the green onion (shredded), ginger (crushed), salt, cooking wine, thirteen spices, evenly spread the ingredients on the fish, put it for half an hour to taste, take out the ginger and green onion shreds after cooking, and pat the starch evenly.

4. Heat the oil in the pot, when the oil is 7 hot, put the fish into the pot, fry it, take it out and set aside, after the oil is heated 8 times, put the fish into the pot again, fry it until it is crispy and put it on a plate for later use.

5. Heat the oil, chopped green onion, garlic, soy sauce, salt, cooking wine, thirteen spices, monosodium glutamate, sugar, vinegar, and sauce. After the juice boils, thicken it with starch, put it in a pot, heat it and sprinkle it on the fish.

6. Remove from the pot and serve on a plate, sprinkle with green onions, garlic, or coriander according to personal taste.

Chop the fish head with peppers. Ingredients: 1000g fat fish head, cooking oil, red millet pepper, ginger, monosodium glutamate, steamed fish soy sauce, light soy sauce.

Method: 1. Cut the fish from the middle, clean the gills, drain and put it on a plate.

2. Cut the red millet pepper into dices and spread it on the surface of the fish head.

3. Add diced ginger, salt, monosodium glutamate, steamed fish soy sauce, cooking oil and water.

4. Put the fish and the plate together in a pot and steam it over a high heat, and steam it for 10 minutes.

5. Remove from the pot and drizzle with light soy sauce.

Braised crucian carp

Ingredients: 1 crucian carp, some green onions, ginger and garlic, 1 spoon of dark soy sauce, 2 spoons of light soy sauce.

How to make it: 1. 1 fresh crucian carp, kill and wash it, and draw oblique knives on both sides of the fish. Finely chop the ginger and garlic, cut the green onion into two parts, the green onion white and the green onion, and use the green onion white to fry the fish. Cut the green onion into minced pieces for garnish and flavor.

2. Heat the pan, pour in a little cold oil to moisten the pan, and then add 30ml of salad oil. When you see that the oil is smoking, put the green onions, ginger and garlic into the pot and put the fish in.

3. Fry until golden brown on one side, turn over and fry on the other side. Fry until golden brown on 2 sides, add 1 tablespoon of cooking wine, and add light soy sauce and dark soy sauce. Add 1 small bowl of hot water.

4. If you want to make a tender version of crucian carp, add half a bowl of hot water at this time, turn on the high heat to dry the soup, add a little sugar during the period to hang it fresh, and use a shovel to keep pushing the soup onto the fish.

5. Until the soup is thick and very little, quickly turn off the heat and remove from the pot. (The old practice is to definitely add MSG, I don't add it.) Serve on a plate and sprinkle with chopped green onions. Serve hot.

6. If you want to make a crispy and flavorful version, you can add two bowls of hot water, cook the fish for 20 minutes, add some sugar, and turn on high heat to dry the soup.

Squirrel mandarin fish.

Ingredients: 200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch, appropriate amount of salt, 15 grams of vinegar.

Method:1Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the head of the fish, spread it out, and pat it flat.

Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a backbone at the tail for about 1 rain. After the fish is deboned, spread out with the skin facing down, cut it into a flower knife with an oblique knife, the knife is as deep as 4 5 of the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the knife.

2.Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and coat well.

3.Wok on the fire, after heating, pour in vegetable oil, hot oil to seventy, dip the osmanthus fish in a little starch, put it in the oil pan to fry for a few minutes, then dip the fish head in the starch, put it in the oil pan to fry, fry until it is golden brown, and put the side with the flower knife in the fish plate face up, and put the fish head on it.

4.Put the pine nuts in a frying pan, remove them when they are cooked, and put them in a small bowl.

5.Leave a little oil in the wok, put in a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push evenly, pour it on the fish out of the pan, and sprinkle with pine nuts.

Rub a layer of fresh ginger slices in a pan {the skin of the fish will not fall}, heat the oil, boil the oil, and fry the fish almost cooked. Marry the fish. Pull the oil and put some peppercorns in the sauce to fry the flavor, pour some soy sauce, 2 tablespoons of vinegar.

Put the fish in and add water. Wipe over the fish. Simmer for 40 minutes.

Home-cooked fish on the night.

Steamed fish, a crucian carp, a large point of seasoning, green onion, ginger, guanxi, light soy sauce, salt oil. Clean up the fish first, put it on a plate, add ginger and salt oil, steam for five minutes, and then put the green onion OK

Dry pot sea bass

Ingredients: sea bass (head and tail removed) cut into pieces, garlic, ginger slices, oil, soy sauce, green onions, dried chili pepper Method: 1First, the fish is cleaned, the head and tail are removed, the fish is cut into pieces, and the fish is mixed with soy sauce, salt and sugar and marinated.

2.Spread the bottom of the casserole with garlic cloves and ginger (pat loose with a knife).

3.Stack the marinated fish pieces on top of the garlic cloves and ginger, then pour in cooking oil (note: clear oil, never add water).

4.Cover the casserole, process on high heat for 7 minutes, add chopped green onions and dried chili peppers, then turn off the heat, and simmer for 3 minutes by the residual heat of the casserole.

The home-cooked fish short module method is as follows:

Ingredients: 1 sea bass, 15 grams of shredded green onions, 15 grams of shredded ginger, 2-3 green onions, 2 tablespoons of oil, 4 teaspoons of Knorr steamed fish soy sauce, 8 grams of Sichuan peppercorns.

1. Prepare the ingredients.

2. After the fresh sea bass is slaughtered, clean it. Cut the body of the sea bass with an oblique knife 3-4 knives.

3. Place the green onion segments on the plate, put the fish rack on it, stuff the shredded green onion and ginger into the belly of the fish, and sprinkle the remaining shredded green onion and ginger on the fish.

4. Boil water in the steamer, put the plate of steamed dry fish into the steamer, steam for 7 minutes on high heat, take out the fish, pour out the juice and slow down.

5. Take an empty pot, put oil in the pot and boil it until it is hot, put the peppercorns into the fried fragrance and take it out.

6. First, evenly pour a little steamed fish soy sauce on the surface of the steamed sea bass, and the soy sauce will penetrate into the fish meat to make the fish mellow and delicious, and the color is attractive, and then pour the hot oil on the fish.

7. Done. <>