How to make the braised treasure fish delicious, and how to make the best way to make the treasure f

How to make a lot of fish braised in a lot of packets? First of all, prepare the ingredients of the braised fish, and then wash and marinate the turbot.

After marinating the turbot fish for a while before braising it, and then frying it in oil to slightly charred the surface of the pan-fried, the braised turbot fish that is done in the braised fish tastes super good.

Cut the multi-packet fish into small pieces, immediately cook the wine, immediately put the ginger, onion and garlic on the cooking wine, boil the soup and cook the soup, put in the condiments after boiling, and then pour in the multi-packet fish, the bean bun fish that comes out of this way is very delicious.

Grilled turbot. Prepare the ingredients as follows: 1 treasure fish, appropriate amount of cooking oil, appropriate amount of chili powder, appropriate amount of salt, appropriate amount of cumin powder, white sesame seeds, chopped green onion.

The specific method is as follows: after cleaning the turbot, put a knife flower on the surface, then use a kitchen paper towel to absorb the water, the oven is 180 °C, preheat it for 5 minutes in advance, and then put the turbot fish in the oven, bake for 20 minutes, bake the water first, then take it out, brush it with a layer of cooking oil, and then put it back in the oven, bake for 20 minutes, the turbot fish has been grilled until the surface is dry and fragrant, take it out and sprinkle salt, chili powder, cumin powder on both sides, and then put it back in the oven and bake for 10 minutes! After baking, sprinkle with an appropriate amount of chopped green onion and white sesame seeds to enhance the fragrance and serve!

Method 2: Steamed turbot.

Prepare the following ingredients: 1 treasure fish, 1 green onion, 1 piece of ginger, 1 red pepper, a little salt, 2 tablespoons of cooking wine, and an appropriate amount of steamed fish soy sauce.

The specific method is as follows: first cut the green onion, ginger and chili pepper into thin strips, then soak in water for later use, and then clean up the treasure fish, then put the knife flower on the surface of the treasure fish, put it on the steamed fish plate, then put half of the green onion, ginger and chili shreds, and then put it into the steamer of the steamer, steam it over high heat for 10 minutes, pour out the soup of the steamed fish after steaming, replace it with fresh green onions, ginger and chili shreds, and then pour in an appropriate amount of steamed fish soy sauce, and fry the shallots, ginger and chili shreds with hot oil!

Method 3: Steamed turbot fish in soybean sauce.

Prepare the ingredients as follows: 1 turbotfish, 1 tablespoon soybean paste, 2 millet peppers, appropriate amount of chopped green onion, 1 teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon starch, 1 tablespoon cooking wine.

The specific method is as follows: after cleaning the turbot, chop it into small pieces, put it in a soup bowl, add 1 tablespoon of soybean paste, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of starch, add 1 tablespoon of cooking wine, then grasp it with your hands and marinate for 15 minutes to taste. After marinating, put the turbot fish into the steamed fish plate, then put it into the steamer of the steamer, steam for 10 minutes on high heat, sprinkle with chopped green onion and millet pepper after steaming, and then stir-fry with hot oil!

The preparation of the turbot fish is as follows:

Ingredients: 500g turbot, 1 small piece of ginger, 3 green onions, 4 cloves of garlic, 1 tablespoon chopped pepper, 15ml soy sauce, sugar.

6 grams, 2 grams of salt, chicken essence.

1 gram, 1 gram of Sichuan pepper noodles, edible oil.

30 ml. 1. Prepare ingredients: treasure fish, ginger, green onion, garlic, chopped pepper.

2. Peel and chop the ginger and garlic, wash the green onion and cut it into shredded green onions about 5 cm long.

3. Cut the body of the clean treasure fish with an oblique knife about 2 cm apart, cut it on both sides, wipe a little salt on the fish body and fish belly, and wipe the knife edge evenly and marinate for 30 minutes.

4. Stir-frying: Put cooking oil in the pot, add ginger, garlic and chopped pepper, and stir-fry until fragrant. Pour in soy sauce, sugar, peppercorns, chicken essence and mix well, turn off the heat.

5. Spread the fried ingredients evenly on the treasure fish, put the plate containing the treasure fish into the pot, separate the water, cover the pot, and steam over medium heat for about 12 minutes.

After turning off the heat, bring out the turbot and spread the green onion evenly on the turbot.

7. Boil a pot of hot oil and drizzle evenly over the turbot.

8. Finished product drawing.

Braised Treasure Fish Authentic Practice:Ingredients: 1 turbot fish, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 star anise, appropriate amount of braised soy sauce, appropriate amount of cooking wine, 1 dried chili, appropriate amount of salt, appropriate amount of chicken essence.

Steps: 1. Wash the fish and remove the internal organs for later use.

2. Pour an appropriate amount of oil into the pot, first pour in the chili pieces and star anise and fry until fragrant, pour in the green onion, ginger and garlic and stir-fry until fragrant, then pour in the braised soy sauce and stir-fry well.

3. After stirring well, pour in an appropriate amount of water and heat it, bring to a boil and add an appropriate amount of salt.

4. Put the boiling miso soup into the fish and start to stew, about 10 minutes to stew, the soup is thick and can be eaten out of the pot, add chicken essence to taste before cooking.

5. Done. <>

The preparation of braised turbot fish is as follows:Ingredients: Treasure fish, green onion, ginger, garlic, cooking oil, rice wine, soy sauce, salt, sugar.

Step 1: Wash the fish and set aside.

Step 2: Cut the green onion into sections, slice the ginger, and crush the garlic.

Step 3: Heat oil in a frying pan and add ginger slices to burst the fragrance.

Step 4: Use kitchen paper to absorb the water from the fish.

Step 5: Fry the fish on both sides.

Step 6: Fry the green onion and garlic in the pan until fragrant.

Step 7: Put rice wine to remove the smell, add soy sauce, salt and sugar to taste.

Step 8: Simmer the lid on low heat for 5 minutes.

Step 9: Remove from the pan and serve on a plate.

<>1. Ingredients preparation: 1 treasure fish, 1 green onion, 1 small piece of ginger, 3 cloves of garlic, 1 coriander, 3 grams of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 5 grams of oyster sauce, appropriate amount of vegetable oil, 15 peppercorns, 1 star anise, 2 bay leaves, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of water starch.

2. First cut a small incision in the abdomen of the white side of the treasure fish, and remove the internal organs along with the gills. Then use a knife to scrape off the phosphorus in the dark part. Then rinse it with clean water repeatedly, use kitchen paper to absorb the water on the fish, then cut a flower knife on the surface of the fish, add green onions, ginger, cooking wine, soy sauce, spread evenly, and marinate to taste.

3. Pour an appropriate amount of oil into the pot, raise the oil temperature to 6 over high heat, add the marinated fish to the culture, fry until one side is golden and set, and then turn the other side and fry until golden and set.

4. In a fish pot, pour in an appropriate amount of vinegar and cook. Then pour in soy sauce, an appropriate amount of water, sugar, Sichuan pepper, star anise, bay leaves, minced green onions, minced ginger, garlic slices, oyster sauce, boil over high heat and turn to low heat to simmer, when the soup is left about 1 4 o'clock, pour in a little water starch and a small amount of salad oil, quickly tighten the soup over high heat, serve it on a plate with the mixture, and then sprinkle with chopped coriander. In this way, the braised fish with bright red color and strong soup fragrance is ready.

The delicious taste is especially suitable for meals, and it will add a lot of color to the table when placed on the New Year's table.

1. Ingredients: Treasure fish, ginger, garlic, white wine, sugar, salt, soy sauce, Sichuan pepper, star anise, white wine, vinegar.

2. Fry the fish. Rub the pan with ginger before frying the fish, and then put the fish to prevent the fish skin from sticking to the pan, and another trick is to put the pan in cold oil, and don't rush to turn it over, wait for one side to fry and then turn it over. The time for one side is about 4 minutes, depending on the size of the fish.

3. After both sides are fried, pour the liquor, the liquor must be enough, pay attention, it is liquor. I put almost 1 tael of white wine. Then add some vinegar.

This step is to get rid of the fish. Then pour in the soy sauce, put two star anise and 10 peppercorns. Then add water, and the water will not cover the body of the fish.

After the water boiled, I put in salt and sugar, and the amount of sugar should also be as much as possible, I put 3 tablespoons, and the fish is very fresh. Finally, add 4 or 5 slices of ginger.

4. When the juice is about to be finished, put in the garlic slices (turn them in the middle when stewing the fish) and simmer for 2 minutes, then turn off the heat.

1. 1 treasure fish (about 1 catty), chopped green onion, shredded ginger, salt, chicken essence, cooking wine, Totole fresh shellfish, white pepper.

2. Clean the slaughtered treasure fish, put it in a large fish plate, sprinkle salt on both sides, and marinate for 10 minutes.

3. Spread ginger shreds on the fish to remove ginger, sprinkle a little cooking wine, pour a little Totole fresh shellfish sauce or steamed fish soy sauce, chicken essence, and steam it in a pot of boiling water over high heat for 5 minutes.

4. Take out the steamed fish, remove the ginger shreds, sprinkle with chopped green onions, pour in a little fresh shellfish sauce, drizzle with burning hot oil, and sprinkle a little white pepper.