How to braise bream and how to make it

Ingredients: 2 small fish, 50g carrot, white vinegar, peanut oil, sugar, light soy sauce, dark soy sauce, salt, chicken essence, star fruit, green onion, ginger, garlic.

1.Remove the internal organs of the fish and wash them well. Make two cuts on the fish.

2.Slice the onion, carrot and star fruit.

3.Prepare the garlic, minced ginger and dried red peppers.

4.Heat the oil in a hot pan, add the ginger shreds and stir-fry until fragrant, and fry the fish in the warehouse until golden brown on both sides.

5.After frying the fish, set the fish aside, add the ginger, garlic, dried chilies, and carrots and sauté until fragrant.

6.Stir-fry the garlic and ginger, then add star fruit, light soy sauce, Lao Sun Ru soy sauce, sugar, white vinegar and a bowl of water to simmer.

7.Simmer over low heat until the juice is quickly removed, then add green onions, salt and chicken essence to taste.

8.Then put it in a pot, put it on a plate, and the braised fish from Kuraite Kaiyan Warehouse is ready.

Wuchang fish. 1. Braised Wuchang fish raw materials:

Wuchang fish, green onions, garlic, ginger, soy sauce, cooking oil, sugar, chicken essence, vinegar, a little cooking wine.

Second, the braised Wuchang fish method:

1. Remove phosphorus and internal organs from Wuchang fish, wash and set aside.

2. Heat the pan with oil, fry the green onions, garlic slices and ginger slices into the pan to bring out the fragrance;

3. Put the Wuchang fish into the pot (in order to prevent the fish skin from breaking, you can wipe the water on the fish with paper before putting it in), pour in cooking wine, vinegar, soy sauce, sugar, and a little chicken essence to bring out your own taste;

4. Turn over the fish body lightly with a spatula, cover and simmer over medium heat;

5. When the soup is put into the pot, you can start the pot and bear the plate.

3. Characteristics of braised Wuchang fish: the fish is fragrant, the fish is fresh and tender, delicate and thornless, the soup is clear, the original flavor, light and refreshing.

It can be made into braised barn fish, and the specific method is as follows:

Ingredients: 2 small sea barn fish, 50g carrot, appropriate amount of white vinegar, appropriate amount of peanut oil, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, 1 star fruit, appropriate amount of green onion, ginger and garlic.

1. Remove the internal organs of the fish and clean it, and make two cuts on the fish.

2. Cut the green onion into sections, slice the carrots, and cut the star fruit into cubes.

3. Prepare minced garlic, minced ginger and dried red pepper.

4. Add shredded ginger to the oil in a hot pan and stir-fry until fragrant, add the barn fish and fry until golden brown on both sides.

5. After frying the fish, put the fish aside, add minced ginger, garlic, dried chili peppers and carrots and stir-fry until fragrant.

6. After stir-frying garlic and ginger, add star fruit, light soy sauce, dark soy sauce, sugar, white vinegar and a bowl of water to simmer.

7. Simmer until the juice is about to be reduced, add green onions, salt, and chicken essence to taste.

8. Then remove from the pot and put it on a plate, so that the braised barn fish is ready.

Ingredients: 1 golden barn fish, appropriate amount of salt.

Cooking: 1. Wash the Jincang fish, cut it horizontally into 6 to 8 slices, marinate the fish pieces with an appropriate amount of salt for 30 minutes according to personal taste, and then dry the water on the surface of the fish pieces;

2. Put 3 tablespoons of oil in a frying pan, heat over high heat, burst the surface of the fish pieces until golden brown, then turn to low heat and fry slowly for 5 minutes until cooked and put on a plate;

3. When eating, you can dip some light soy sauce or vinegar according to your personal taste.

Features: The fish is crispy on the outside and tender on the inside.

Preparation of braised barn fish:

Ingredients: 1 barn fish (about 500g), 4 green onions, 2 slices of ginger.

Seasoning: a: 1 tablespoon wine, 1 teaspoon salt.

b: 1 tablespoon of wine, 3 tablespoons of soy sauce, 1 tablespoon of sugar, 4 tablespoons of water, 1 2 tablespoons of starch water.

Method:1Wash the barn fish, cut the knife edge diagonally on both sides of the fish, marinate it in sauce A for 10 minutes, cut 2 green onions into small pieces, and dice 2 stalks.

2.Heat 4 tablespoons of oil, fry the chives and ginger slices first, remove them when browned, then wipe the fish dry, put it in a pot, and fry it on both sides over medium heat until crisp brown.

3.Mix 1 tablespoon of oil with ingredient B, then pour it over the fish, and sprinkle with chopped green onions.

How to make barn fish? After washing the barn fish, change the knife, fry it in the pot until golden brown, remove it, prepare the chili pepper, carrot and ginger shreds and stir-fry, add chicken essence and white sugar and soy sauce to stir-fry in the pot.

The chef teaches you how to make the Golden Warehouse Fish, which is simple and homely, and you will know it at a glance.

The practice of Jincang fish, the chef teaches you by hand, easy to learn what are you waiting for.

Ingredients: 1 pomfret, 1 clove of garlic, 1 small piece of ginger, 1 shallot, 1 chili, 15ml light soy sauce, 5ml dark soy sauce, 15ml cooking wine, 10g starch, 5g sugar.

1. After the pomfret is gutted, rinse it with water, and make two or three diagonal strokes on both sides of the fish's body.

2. Add salt, 5ml of cooking wine and ginger slices and marinate for a while.

3. Slice the garlic, cut the pepper into rings, and chop the shallots.

4. Pat the pomfret on both sides with a little dry starch for later use.

5. Heat the wok, wipe the bottom of the pan with ginger, heat a little oil, put the pomfret into the pan, fry it over low heat until golden brown on both sides, and drain the oil.

6. Leave a little base oil in the pot, stir-fry the chives, ginger and garlic slices, add the pomfret, add light soy sauce, dark soy sauce, cooking wine and sugar.

7. Add an appropriate amount of water (the water is the same as the pomfret), turn to low heat and cook until the soup is thick, and put the pomfret out of the plate.

8. Thicken the remaining soup with water starch and pour it on the pomfret, and finally sprinkle with chives.

Spread some salt evenly on both sides of the fish, and even get a little bit in the abdominal cavity to make a little bit of early flavor!

Put the prepared fish on a plate and serve with shredded ginger, flattened garlic, shredded dried chili peppers, and some green onions!

After pulling the oil in the pot and emitting blue smoke, add the ingredients and stir the incense, the fire should not be too big, mainly to fry the fragrance.

When the onion and garlic are yellow, you can take out the ingredients and set aside, and pay special attention to the red pepper not to fry black, it will not look good.

Use the rest of the oil to fry the fish! The oil temperature is 6 minutes.

It's okay to be slightly yellow on both sides, or you can fry it a little older! Be careful when turning the fish, if you break it, you will smash the pot.

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 in the restaurant, and people even cook it all with oil, so the family will use their own methods! 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 big spoonful of bean paste, this is something I like very much, and my hometown is basically made with homemade red pepper paste!

After a short period of cooking, the fish will be cooked, and it is easy to destroy the appearance after a long time!

Now put the fish on a plate and sprinkle with green onion leaves.

There is still some soup in the pot, add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring it to a boil over high heat, stir it quickly, and start 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!