What are the many ways to prepare braised fish? It can be cooked in about 25 minutes .

Braised 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 burning, only part of the juice has been concentrated in the pot, the color is dark red, because there is a stewing process, so the braised fish is more flavorful, and there is a simplest method: wash the fish, salted on both sides for fifteen minutes (the taste is thick, more salt), fry the fish in hot oil, turn to medium heat after two minutes, fry for two minutes, turn over and fry until golden brown, it is cooked, it is very fragrant and delicious, if it is not salty enough, use some soy sauce to eat! Give it a try!

Bring to a boil on high heat, simmer over low heat for about 10 minutes, turn it over halfway, and finally reduce the juice.

Braised fish. Materials.

Ingredients: 1 sea bass.

Accessories; 2 grams of salt, 1 tablespoon of cooking wine, 2 teaspoons of minced garlic (10 grams), 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, appropriate amount of thick soup.

Preparation of braised fish:

1. Clean up the fish, and after washing, make a few incisions in 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 pan and boil 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, Knorr old hen soup flavored thick soup, and bring to a boil over high heat.

6. Mix in water, not more than half of the pomfret, add sugar, bring to a boil, simmer for about 10 minutes on low heat, turn it over halfway, and after the thick soup is melted, the soup will become layer by layer, mellow and delicious. Continue on high heat until the soup is dry, then serve.

Fry the fish on both sides until golden brown, preferably with a few cuts in advance, so that during the cooking process, the fish will cook faster and absorb the flavor of the sauce better. After frying, add sauce and simmer for 10 minutes to facilitate the flavor.

This is how braised fish is made.

The method of braised fish is to clean the fish, scrape the scales and remove the internal organs, and finally belong to whoever cuts the portion one by one is their own seasoning, which can quickly integrate into your body tired, and then fry it in the pot and then take it out and cook it with various spices. It takes about fifteen or sixteen minutes to steam, so that your own seasoning is completely integrated into the body, and you can take it out and sprinkle it with various seasonings afterwards to make it delicious.

1 fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt.

Method 1Remove the internal organs and gills of the fish, cut off the fins and tails, and cut some oblique knife edges on both sides of the fishThen use kitchen paper to blot as much water as possible from the fish.

2.Put about 50g of oil in the pan, add the fish when the 6 layers are hot, turn over when one side is golden brown, and serve the fish on a plate when the other side is also golden.

3.Leave a little oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, pour in 1 2 tablespoons vinegar, 1 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 4 tablespoons sugar, a pinch of salt and a bowl of water.

4.When the water in the pot is boiling, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

Fry the yellow in oil.

Then burn again. How much time is not necessarily.

The main thing is to see that the soup is sticky, and then to see that the green onion is to be burned until it is dry.

Also, don't marinate the fish in soy sauce, just use cooking wine, ginger, and salt, and then put soy sauce on it when it's cooking.

The braised fish method is to wash the fish first, then dry the water, heat it in the pot, then put the oil and then put the fish to fry it, and then pick it up and yawn the green onion, ginger, cooking wine, garlic, it should be about ten minutes.

The method and steps of making braised fish, you have done it, if you want to know the best way to cook it for a few minutes, generally in the case of braised fish, it generally takes about 15 minutes to cook braised fish at home, and it generally takes nine to ten minutes to cook braised fish in restaurants.

First scrape the scales of the fish and wash it, marinate it with cooking wine and salt for a few minutes, prepare the condiments ginger, green onions, and chili peppers, pour in the oil and put the fish condiments at the same time, and then pour in the dark soy sauce and light soy sauce, and let the water overflow the fish, 15 minutes for the big head, 10 minutes on low heat, and 25 minutes for the best heat.

Brown on both sides for 8 minutes.

Add cold water to cover the fish, add seasonings, and bring to a boil for 10 minutes.

Cook on low heat for 20 minutes, turning the fish over in the middle.

Reduce the juice on high heat for 5 minutes.

It takes about 45 minutes before and after, and the fish has to be stewed for a long time before the braised flavor is strong.

Method, first clean up the fish, and then go down the fishing line, and then change it to a flower knife to put oil in the pot, put the fish in the pot, turn off the heat and fry until both sides are browned, this time, in **, so that the fish skin is very complete, and then onions, ginger and garlic star anise, soy sauce friends, chicken essence, Xie Yan, Pixian beanboard, garlic, domestic beer, sugar, cooking wine, put less vinegar, stew to 15 minutes, out of the pot and pour coriander, finish.

Ingredients: June fresh soy sauce.

Salmon 1 piece.

A handful of garlic cloves.

3 green onions. Sliced ginger 3 slices.

Sichuan pepper more than a dozen.

Red peppers 2 pcs.

Coriander a stalk.

The preparation of braised fish with sugar home.

The fish is packed up at the market and washed to dry the skin.

Wash the ingredients and set aside.

Put oil in the wok, put in a little salt (so that the fish skin is not easy to break), fry the fish on both sides, take out the wok, add the oil, add garlic cloves, green onions, ginger slices, Sichuan pepper, and red pepper and fry until fragrant, put in the fried fish, spray in a little rice wine, and pour in the fresh soy sauce in June.

Remember, it is best to make light soy sauce, add half a bowl of hot water, less salt, bring to a boil over high heat, turn to low heat, add less sugar for at least 20 minutes, and finally reduce the juice on high heat and put it on a plate, sprinkle in chopped coriander.

First, cut the fish into ten flower knives and fry them in the oil pan until golden brown! Then stir-fry the ingredients, add water and bring to a boil. Under the fish. When it's cooked! Hook!

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.

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.

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.

Ingredients for braised fish:

Ingredients: 1000 grams of fish depending on personal preference.

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.

1.Fish (fish) to slaughter, gills, scales and internal organs, wash and dry, on both sides of the oblique cross knife, chop into two sections, marinate with ginger juice and cooking wine;

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.

Do not drink tea before and after eating fish.

It is best to put more cooking wine and less water in the roasted fish.

It's simple, first oiled, then stewed with beer, sweetened and dark soy sauce, and ginger. Home-style cooking can also be done without oil, and it is also delicious.

The braised fish is so delicious to do.