The first fish pot method, the home practice of stewed fish

Traditional practices. Ingredients: sand tip fish, small aconitum aconitum.

Ingredients: tangerine peel, green onion segments.

Production process: first remove the scales and wash the sand tip fish of similar size for later use, and it will be more beautiful to put it on a plate with the same size. Soak the fish in salted water for 20 minutes, the chef said.

The taste of the fish is less fishy, and it is more flavorful. Next, heat it in a pan and add a little oil, and fry the prepared fish in the pan until golden brown. While frying the fish, you can prepare a separate casserole and heat it for about 5 minutes.

Left and right, add a little peanut oil, then put in the fried fish, add green onions, tangerine peel and cover and simmer for about 5 minutes. Tangerine peel plays a key role as a spice in this process, and the resulting fish has a strong aroma but no at all.

Fishy. Finally, pour a spoonful of rice wine on the lid of the casserole, and the rice wine flows evenly into the pot along the edge of the lid, and the small pot of sand tip fish mixed with the aroma of wine can be out of the pot.

Ingredients: Balang fish, appropriate amount of fatty meat (pork skin), appropriate amount of ginger [picture], a large piece of ginger, Xiangke food, garlic [picture], garlic grain, Xiangke food, green and red pepper, half a garlic sprout [picture], garlic seedlings, 2 Xiangke food, delicious and fragrant, appropriate amount of pepper and salt, appropriate amount of five spices, appropriate amount of thirteen spices, a little soy sauce [Figure] Appropriate amount of soy sauce Recipes: The practice of fish pot**11

Accessories**Fish pot practice**22Wash the fish. Slice the ginger and pat the garlic, cut the pepper into circles, and wash the pork skin.

The seasoning and the practice of thinning as a small bowl of fish in a pot **33Spread the pork skin first, then add half of the ginger and garlic peppers. How to make a fish pot**44

Then put the fish and the other half of the ginger, garlic, pepper and seasoning, and then put a little water and the pork skin is about the same high (oil) fish pot practice**55Boil the fish pot over fine heat until the water in the clay pot is dry**66Then add the garlic sprouts (red garlic sprouts are more fragrant) and it's OK.

Homemade fish stew.

Home-cooked fish stew is a home-cooked dish made mainly of crucian carp, tofu, pork belly with skin, wide vermicelli, red pepper, green onion, ginger, garlic, sugar, cooking wine, fresh soy sauce, etc. It's simple and nutritious. It has a strong tonic effect and is suitable for middle-aged and elderly people and those who are weak after illness.

Chinese famous fish stew.

Main raw materials. Crucian carp, half a piece of tofu.

Whether it contains preservatives.

No, it is mainly consumed.

Nourishing suitable for people.

Fun for all ages. Quick navigation.

Recipe menu specialty.

Nutritive value. Suitable for.

Food is a restraint. Raw materials: one crucian carp (one and a half catties), half a piece of tofu, four taels of pork belly with skin, and two taels of wide vermicelli.

Seasoning: 6 red peppers, green onions, ginger, garlic, sugar, cooking wine, spices, Sichuan pepper, vinegar, fresh soy sauce, salt.

How to make raw materials preparation.

Wash the fish and remove the head, split it into two pieces from the middle, and fry it golden brown in an oil pan; Cut the tofu into a triangle shape by one centimeter, fry it in a pan to soak the tofu (golden brown floating), cut the pork belly into strips after boiling water, and wash it with wide flour.

Production process. 1. Put one or two oils in the pressure cooker and put in five spices and 20 peppercorns at the same time, fry and remove slightly. Add a spoonful of sugar and fry until the sauce is colored, then add green onions, ginger, garlic, and red peppers to stir-fry until fragrant, heat an appropriate amount of water, and then add cooking wine, vinegar, soy sauce, and salt. Add all the ingredients and bring the soup to one centimeter below the ingredients.

2. Add a lid, add a valve after boiling, and turn off the heat after gassing. After five minutes, remove from the pan and fill a large bowl with sesame oil. If there is a lot of soup, you can open the lid and bake the excess soup.

Menu features. The soup is thick and red, and the taste is salty and sweet.

Nutritive value. The protein contained in crucian carp is of high quality, complete, easy to digest and absorb, and is a good protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. 2.Crucian carp has the effect of strengthening the spleen and dampness, appetizing, invigorating blood circulation, warming and lowering qi, and has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma and diabetes; Postpartum women stew crucian carp soup, which can replenish deficiency and lactation; 3.The crucian carp meat is tender and fresh, and can be used as porridge, soup, vegetables, snacks, etc.

Especially suitable for making soup, crucian carp soup is not only delicious and fragrant, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, and is also especially suitable for pregnant women.

Suitable for. 1.It is suitable for people with chronic nephritis edema, cirrhosis ascites, and dystrophic edema; It is suitable for pregnant women who lack postpartum milk; It is suitable for people with weak spleen and stomach and unfragrant diet; It is suitable for people in the early stage of measles, or those who are unpleasant to measles; It is suitable for hemorrhoids bleeding and chronic dysentery; 2.It is not advisable to eat more during the period of cold and fever.

Food is a restraint. Crucian carp should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as Chinese herbs such as Ophiopogon and Magnolia. Do not drink tea before and after eating fish.

The common way to make fish stew at home should be to wash the fish, then put it in water and boil it, and then put in the seasoning when the tofu is about to come out of the pot.

Wash the grass carp, hit the flower knife on both sides, crush the garlic, slice the ginger, cut the green onion into oblique sections, cut the dried chili pepper into sections, fry the fish in hot oil in a hot pan until golden on both sides, add pepper, star anise, and the material head to stir-fry, add rice vinegar, light soy sauce, dark soy sauce, cooking wine, appropriate amount of water, salt, sugar and stew, cut some green onions, pour the scalding onion on the fish, make the fish flavorful, add chicken powder, dry the soup out of the pot over high heat and sprinkle the green onions.

Sauerkraut fish, first slaughter and remove the scales, dig out the gills to clean the black membrane in the abdomen, remove the tendons and deceive the fish into slices, put in salt, thirteen spices, ginger, cooking wine, egg whites, corn starch, marinate for half an hour, put the sauerkraut in the pot with green onions, pour water and then marinate the fish fillets into the pot, and boil the pot for 5 minutes to eat.

The soybean sauce fish pot is fragrant, soft, delicious and not greasy.

Fish pot with soybean sauce.

The freshness of the sea fish, accidentally colliding with soybean paste, haha, another delicious dish came out.

Ingredients: sea fish, soybean paste, pork belly, garlic cloves, shredded ginger, lightly salted soy sauce, white pepper, sugar, chopped green onion.

Steps: <>

Step 1, Hainan dialect called"Evenfish"Haha, wash the fish and cut it into cubes.

Step 2: Equip the accessories, pork belly and white pepper, sugar shy and forget to be in the camera.

Step 3: After heating the pan, add oil, and add the pork belly in turn to stir the oil until fragrant.

Step 4: Add shredded ginger to the bottom, then put in the fish pieces, and let the oil at the bottom stir-fry the sweetfish.

Step 5: Add a little soy sauce, garlic cloves, soybean paste, white pepper, boiling water, and some sugar to enhance freshness.

Step 6: After the water boils, pour the fish into the casserole, cover and simmer for 10 minutes (you can open the lid and pour the juice on the top of the fish with a spoon to let each piece of fish absorb the flavor).

Step 7: Sprinkle in chopped green onions before finally taking them out of the pot, turn off the heat and simmer for 1 minute, open the lid and smell fragrant.

Tips:1To make a fish pot, you have to pick fresh fish to have such umami. 2.Hainan's small white pepper tastes very fragrant, add a little to remove the fishy fragrance. 3.Pay attention to grasp the salty taste, too salty will lose the umami.

The fish stew method and steps are as follows:Ingredients: 1 4 kg of Wujiang fish, 4 small pieces of green onions, 6 slices of ginger, 2 heads of garlic, 10 grams of rock sugar, 2 star anise, 50 ml of light soy sauce, 50 ml of dark soy sauce, 20 ml of oyster sauce, 15 ml of rice vinegar, 10 ml of cooking wine, 1 spoon of salt, 2 coriander, 20 grams of Arowana olive blended oil.

1. This fish is very large and can only be cut in half, cut large sections on the fish, and the back connection should not be completely cut off.

2. Prepare the ginger, garlic and other seasonings.

3. Mix a bowl of sauce, pour light soy sauce, dark soy sauce, cooking wine, oyster sauce and rice vinegar into one bowl.

4. Add a bowl of water and mix thoroughly.

5. Add a spoonful of salt to taste.

6. Add ginger, garlic and other seasonings.

7. Heat the oil, pour the juice into the pot and choke, and stabbing to stimulate the fragrance of all the spices.

8. Then put the big fish into the pot, you can add some more water, and slightly overshoot the big fish.

9. After boiling, cover the pot and turn to medium-low heat and simmer for 20 minutes.

10. During the period, pour soup on the fish, or gently turn over the big fish and taste the saltiness, at this time the soup is not salty enough to add a little salt.

11. Twenty minutes to half an hour, the big fish can be stewed and put on a plate, sprinkle with coriander and serve.

Preparation of fish in a casserole:Ingredients: 1 carp, 1 green onion, 10 grams of ginger, 10 garlic, 1 coriander.

Excipients: 10 ml oyster sauce, 2 grams of five-spice powder, 1 tablespoon of bean paste, 20 ml of steamed fish soy sauce, 5 grams of sugar, 5 ml of vinegar, 3 grams of chicken broth powder, 500 ml of water.

Steps: 1. Choose a carp weighing 2 pounds, not too big, otherwise it will not be easy to taste. Scales, internal organs, and fishy lines.

2. Cut into segments, but the belly of the fish is not cut off, and it is formed into a ring.

3. Brush the bottom of the electric casserole with oil and spread the ginger slices, green onions and garlic.

4. Curl up the fish and put it in the casserole.

5. Ginger slices and green onions are also placed on the fish.

6. Put all the seasonings in a bowl.

7. Mix evenly to become juice.

8. Pour the mixed sauce over the fish.

9. Add water.

10. The water can probably be submerged by the fish.

11. Select the program for the casserole fish and start the electric casserole.

After an hour, the fish in the casserole is ready, garnish with coriander and it's OK.

The simple recipe for a fish stew at home is as follows:

Ingredients: fish pieces, ginger, garlic, tomatoes, Sichuan peppercorns, green onions, oil, bean paste, cooking wine, soy sauce, salt, green onions, coriander.

1. Prepare the ingredients for fish pieces, ginger and garlic, tomatoes, peppercorns, and green onions for later use.

2. Heat the oil in the pot and add the peppercorns to stir-fry until fragrant, pour in the fish pieces and fry until one side is slightly yellow, then push to the edge of the pot and start to put the seasoning.

3. Put in the ginger and garlic seasoning, bean paste, and stir-fry the red oil in the bean paste. Put in cooking wine, soy sauce, an appropriate amount of pan cover salt (salt according to your own taste) soy sauce, bean paste is salty, don't put too much salt, stir-fry until evenly flavored.

4. Pour in boiling water to cover the ingredients, add green onions and tomatoes and start cooking. It is best to put enough water at one time, so as not to add water halfway to affect the taste.

5. Cook until the soup is thick and flavorful, sprinkle with green onion and coriander.