How to braise leather, how to braise the body of the flounder

The practice of leather:

2. Slice the green onion, crush the garlic, and the whole green onion is fine.

3. Put the wok on the fire, wipe the pan with the cut ginger slices before pouring the oil, and then pour the oil, put a little more oil than the cooking vegetables, put the fish down after the oil is hot, the fire does not have to be the largest, just medium and high heat, fry until the fish skin begins to turn yellow, after one side is fried, turn over the fish and fry the other side.

4. After the fish is fried, put it out, leave a little oil in the pot, pour out the excess oil, then add Sichuan pepper and stir-fry, then remove the Sichuan peppercorns, then put the green onions, ginger and garlic, soy sauce, vinegar, cooking wine, sugar, salt in the pot, then add water, boil the fish back into the pot, and stew over medium heat.

This process is a diligent practice, lazy people can not have to take the fish out of the pot, directly adjust the seasoning, add water to stew the fish.

5. When the soup in the pot is almost boiled, the fish can be out of the pot.

It should be done that the fish should be turned over once when it is stewed, but my level of turning the fish is really not high, so I rarely turn it when I stew, but I use a rice spoon to scoop up the soup and pour it on the fish a few times.

In different places, it seems that the method of braised fish is somewhat different. In my hometown, if I like the taste of fish, I will put a few slices of fatty pork in the pot and stew it with the fish, and the oil of the pork will be boiled and stewed into the soup, and then into the fish, and the taste will be thicker.

After a little oil, set the type in the braised blanch,

1. Ingredients: half of the flounder, a small amount of ginger, a small amount of green onion, a small amount of garlic, an appropriate amount of cooking wine, an appropriate amount of white sugar, an appropriate amount of soy sauce, an appropriate amount of pepper, and an appropriate amount of salt.

2. Wash the green onions, ginger and garlic, cut the green onions into sections, cut the ginger into slices in front of the shed, divide the garlic into two halves, and set aside.

3. Cut three knives on the flounder and smear a layer of cornstarch.

4. Put oil in a hot pan, wait until the oil is hot, put the flounder in, and slowly fry the flounder on both sides over low heat.

5. After the plaice is colored, take it aside first, leave the oil out, and then add our green onions, ginger and garlic and stir-fry until fragrant.

6. Next, put a stream of cooking wine, then put soy sauce to color, then put a spoonful of white sugar, and then pour a bowl of water into it, stir slowly, don't use too hard, otherwise the fish body will be all broken.

7. Simmer over low heat, then put a spoonful of salt (if you put too much soy sauce on it, don't put too much salt, a small spoon is good) and a little chicken essence, and then sprinkle a layer of pepper evenly. Then turn on the high heat to reduce the juice, and when stewing, you can turn the fish over, pay attention to still take it slowly.

8. After collecting the juice, it can be taken out of the pot.

1. Ingredients: 1 mackerel.

2. Seasoning: 2 grams of chicken essence, 1 piece of ginger, 4 cloves of garlic, 3 star anise, 10 ml of cooking wine, an appropriate amount of rice vinegar, 1 section of green onion, 3 grams of white sugar, 3 chili peppers, and an appropriate amount of vegetable oil.

3. Steps and practices:

1. Clean the mackerel, scrape it clean and cut it into pieces.

2. Heat the pot, pour in the peanut oil, and put in the mackerel when it is 70% hot.

3. Mix with an appropriate amount of soy sauce, salt, sugar, green onion and acorn, ginger, garlic, 2 red peppers, and a little cooking wine.

4. Pour in the cooking wine and the juice that has just been prepared by Blind Spring.

5. Add soup to soak the fish through.

6. Add salt, wait for the pot to boil until the water is almost dry, grind it like weatherproof, and add the chicken essence to start the pot.

Summary. Dear, the method of braised bonito braised is to put the sauce and salt for an hour, and then braised it, don't be in a hurry to turn it when braised it, because if you turn it too diligently, the fish skin is not braised well and is easy to rot, and the skin is easy to stick to the pan if it is rotten. After all the braised fish is done, it doesn't matter if you put some green onions one by one, and then add some water just a little stuffy and delicious, if you don't add water, the braised fish is easy to get on fire, and the water is just as delicious, as long as the fish skin is burned well, the meat quality is as delicious and it will be smoother.

If you like to eat a stronger flavor, add some soy sauce after adding water, so that the soup is very thick like juice, and you can stick some fish soup when eating the meat in the fish, and the taste is good, and it is not hot.

Dear, the bonito braised method braised first put the sauce and salt to marinate for an hour, and then braised it, don't be in a hurry to turn it when braised it, because if you turn it too diligently, the fish skin is not braised well and easy to shape and rot, and the skin is easy to stick to the pan if it is rotten. After all the braised fish is done, it doesn't matter if you put some green onions, add some water just a little stuffy and it's delicious, if you don't rent the fish with water and braised fish is easy to get on fire, and the water is just as delicious, as long as the fish skin is burned well, the meat quality is the same delicious and it will be smoother. If you like to eat a stronger flavor, add some soy sauce after adding water, so that the soup is very thick like juice, and you can stick some fish soup when eating the meat in the fish, and the taste is good, and it is not hot.

In addition, the ginger must be put in the steaming and stewing, the ginger must be cut very Pu, the steamed fish will be put in the sauce, green onion, oil, salt and then steamed, and the stew will be silver wax finger and wait for the water to boil and then put the fish and ginger can be put in the local wax first. You also have to buy the seasoning of the stewed fish, mainly the seasoning, because the fish itself is a very light food, if you want to make a thick soup, you must put the fish seasoning, and the supermarket is equipped with it.

I hope you find the above information helpful and wish you all the best, good health and all the best.

The five-step recipe for braised fish is as follows:

Tools Ingredients: 1 yellow croaker, 1 red pepper, 1 garlic, 1 ginger, 1 star anise, 1 pinch of Sichuan pepper, 6 ml of vegetable oil, 3 grams of salt, 4 ml of soy sauce, 3 ml of cooking wine, 1 bowl of water.

1. Scrape the scales, gills, internal organs and black membrane in the abdomen of the yellow croaker, and use kitchen paper to absorb the water inside and outside after cleaning.

2. Prepare the seasoning: remove the seeds of the red pepper and cut into cubes, the garlic cloves are all in two, and the ginger is cut into thick slices.

3. Pour an appropriate amount of vegetable oil into the non-stick wok, the amount of oil can be more, when the oil temperature is hot, slide the yellow croaker into the pot, do not shake the pot first, do not move the fish body, heat over medium heat for 3-5 minutes, and then turn over and fry the other side when the bottom of the fish is slightly yellow; The fish was fried as dry as possible, and Liang Min was more sucky in the soup later.

4. Pour out the excess oil, pour a circle of cooking wine along the fish body, then put garlic cloves, ginger slices, star anise, Sichuan pepper and other seasonings into the pot, pour an appropriate amount of soy sauce, hot water, and a little salt.

5. Bring the soup to a boil over medium heat, turn to low heat and simmer for 15 minutes. Use a spatula to pry the soup to the surface of the fish, which can make the surface of the fish with little soup more flavorful; When the soup is almost consumed, add the diced red pepper to the soup to change color, and the fish can be removed from the pot.