How to make braised herring delicious, braised herring authentic practice

Fish is a good dish for us to replenish our body nutrition, because no matter what kind of fish it is, the body will be rich in protein and vitamins, which can give our body the nutrients it needs in time. There are many tricks to cooking fish, and braised herring is also one of the production methods, but it still takes a certain amount of foundation and effort to make it delicious.

If you want to cook braised herring, the first indispensable thing is the preparation of seasonings and materials, if the premise is not ready, then the fish cooked later must not be delicious. So let's tell you what ingredients you need to prepare and how to make this fish when you cook it.

The first approach:

Ingredients: herring, salt, minced ginger, perilla, chili powder, chopped green onion, white vinegar, soy sauce, chicken essence.

Preparation of braised herring:

1.Rub the large pieces of herring and marinate for a while, and prepare minced ginger, perilla, chili powder and chopped green onions.

2.Fry the fish pieces carefully on both sides of the pan in hot oil and spray a little white vinegar.

3.Add minced ginger and chili powder to make the fragrance, spray soy sauce, and add a large bowl of water to boil the fish.

4.Sprinkle the basil before harvesting.

5.Finally, sprinkle chicken essence and chopped green onions.

The second approach:

Ingredients: 500g herring, 100g of chopped pepper, 50g of green onion, 20g of ginger, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of salt.

Steps. 1.Heat the pot on a hot fire, put a small amount of oil, and fry the herring pieces slightly under the heat of oil.

2.Add green onions, minced ginger, soy sauce, cooking wine and sugar and burn for a while.

3.Add a spoonful of boiling water, add some chopped pepper and turn to low heat to cook the fish.

4.Collect the thick soup with a strong fire, sprinkle with green onions, and add monosodium glutamate.

1.Wash the herring first, dip it in flour and fry it in an oil pan.

2.Prepare green onions, ginger, garlic, Sichuan peppercorns, star anise.

3.Mix soy sauce, vinegar and sugar into juice and set aside.

4.After frying until yellow, add green onions, ginger, garlic, Sichuan peppercorns, and star anise.

5.Pour in the seasoned sauce.

6.Add an appropriate amount of liquor and salt to taste, add water, and simmer over medium heat.

7.Collect all the soup, add coriander and simmer for a while, and remove from the pot.

Here are two recommended methods for braised herring, see which one you like, and choose which one. It is recommended that if it is the first time to make braised herring, you must choose a relatively simple method first, otherwise if you choose a method with a high difficulty coefficient at the beginning, it will definitely be messed up. If you often cook fish, you can choose to write in a complicated way.

If you like to eat, don't forget to pay attention.

Braised herring authentic practice:1. Remove the head and tail of the herring, leave a little tail, cut it on the fish with a knife, and prepare garlic and ginger.

2. Put the oil into the pot, heat the oil, warm it, and put sugar when the oil is warm.

3. Put the fish when the oil is hot, fry it, fry it on both sides, and I like to paste it a little.

4. Add cooking wine, braised soy sauce, bay leaves, shredded chili peppers, ginger and garlic. Braised soy sauce can also be replaced with dark soy sauce and light soy sauce. Put the water without the fish, put salt.

5. Simmer for another 10 minutes and reduce the juice.

Ingredients: herring, thirteen spices, sugar, cooking wine, aged vinegar, green onion, ginger and garlic, red pepper. Remove the internal organs, remove the head, remove the unicorn, wash the fish roe, and cut it in half.

Chop chopped green onions, shredded ginger, sliced garlic and dried red pepper. Stir-fry the appropriate amount of oil in the pot, chopped green onion and ginger until fragrant. Fry the herring on both sides slightly, add an appropriate amount of light soy sauce, thirteen spices, sugar, cooking wine, and aged vinegar.

Break open the red pepper and put it in. Add water, turn to medium heat after the water boils. <

Ingredients: herring, thirteen spices, sugar, cooking wine, aged vinegar, green onion, ginger and garlic, red pepper.

1. Remove the internal organs, head and unicorn of the herring, wash (fish roe) and cut into two slices.

2. Finely chop green onions, shredded ginger, garlic slices, and dried red peppers.

3. Stir-fry the appropriate amount of oil in the pot, chopped green onion and ginger until fragrant.

4. Fry the herring on both sides slightly, add an appropriate amount of light soy sauce, an appropriate amount of thirteen spices, sugar, cooking wine, and aged vinegar. Break open the red pepper and put it in.

5. Add water, a little more, without covering the body of the fish. When the water is boiling, turn to medium heat. Simmer for a minimum of 20 minutes. Turn the fish over in the middle and add salt.

6. Add some oyster sauce and garlic slices when it comes out of the pot.

The fire is smashed.

Ingredients: middle section of herring (1 section, 600 grams), ham (45 grams), fragrant grains (160 grams), whole green onion (2 slices), ginger slices (3 slices), rice wine (75 grams), salt (20 grams), monosodium glutamate (a little).

Method:1Kill the whole herring with a high hail strip, sort it out, wash it, open it all in two, leave a section of 600 grams in the middle, and evenly drape it into about 10 oblique seams with a smiling oblique knife on the front, each oblique seam can not be draped, and then smeared with salt and salted for half an hour.

2.Mix the lees with sake and put the fish in the lees for about 3 hours to make it taste good. Then take it out and wash it with cold water.

3.Slice the ham into 10 2-inch long slices, insert 1 slice in each diagonal slit on the fish, put it in a long plate, add green onions, ginger, salt and monosodium glutamate, steam for about 10 to 15 minutes, remove the green onion and ginger. If you like to eat green onions and ginger, you can put a little shredded green onion and ginger on top, and then pour a little cooked lard.

01 In addition to being rich in protein and fat, herring is also rich in trace elements such as selenium and iodine, so it has anti-aging and anti-cancer effects, and should be eaten by people with all kinds of edema, hepatitis, nephritis, athlete's foot and weak feetIt is suitable for people with weak spleen and stomach, insufficient qi and blood, and malnutrition;It is suitable for people with hyperlipidemia, hypercholesterolemia and arteriosclerosis.

02 Method 1:

Herring head and tail: the fish head is cut into two pieces, each piece is cut into 5 pieces (1 piece of braincase, 2 pieces of feet, 1 piece of the bottom of the chop), fish tail (throwing water) cut into 5 6 pieces of centimeter thick strips, the oil pot is burned until it is hot, put in the green onion knot and fry fragrant, push into the head and tail and shake the pan and fry slightly;Sprinkle into the rice wine cover and simmer, add white soup and rice wine to boil, change to medium heat, or simmer over low heat, and take the skin on the head of the fish as the degreeThen use a strong fire to boil, pour in wet starch, form a thin thickener, pour in an appropriate amount of lard to make it even, put in green garlic, and put it out of the pot and put it in a pot. The cooking methods of braised water, slivered and belly are basically the same.

03 Method 2:

Braised Saucers: Herring intestines are rich in unsaturated fatty acids, it is the matrix of brain cells (about 60), is the cornerstone of the wisdom of the mind, and can reduce the incidence of cholesterol and cerebral hemorrhage, therefore, it is a wonderful food suitable for all ages, the practice is to remove the bitter gallbladder, take out the complete fish intestines, cut along the length, put them in the water to tear off the casing and wash it, drain it, cut it into 3 cm length, put the intestine segment into a container, add salt, Stir and wash the vinegar repeatedly, put it in a boiling casserole and piping it hot and crispy, remove it, then use a hot oil pan, add lard, and fry the chives knotsThen push into the fish intestines, sprinkle in the rice wine and simmer slightly, then use a strong fire, roll a small amount of starch, mix well, add a small amount of lard, mix slightly, remove the green onion knot, add green garlic to serve.

04 Method 3:

Stir-fried herring fillet: The fried herring fillet of "Diaoding Collection" does not use lard, and has a unique and elegant taste: marinate the clear fish fillet with soy sauce, add soybean flour and egg white, stir-fry in the oil pan, add winter bamboo shoots, mushrooms or celery stalks, etc., and then add green onions and peppers.

Kiss, how to make herring delicious method is as follows: Ingredients: 2 herring (about 680 grams), 1 green onion, 3 cloves of garlic, 1 small piece of ginger, a little pepper, 3 dried chili peppers, half a spoon of ginger juice, 3 spoons of rice wine, 3 spoons of soybean soy sauce, 1 spoon of aged vinegar, 1 spoon of lard, half a spoon of sugar, appropriate amount of salt, a little chicken powder Homemade stewed herring 1, clean the herring, put salt, ginger juice, rice wine and marinate for 10 minutes.

2. Cut from large pieces, ginger and garlic to scatter, dry chili pepper into sections, a spoonful of lard. 3. Heat the pot, add vegetable oil and lard, fry the herring thoroughly under the heat of the oil, and put it golden on both sides for later use. 4. Leave the bottom oil in the pot, add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant, add soy sauce and stir-fry until fragrant, and cook in aged vinegar.

5. Add beer and water to a boil. 6. After boiling, add the fried herring, put an appropriate amount of salt and a little sugar and stew for 15 minutes, put a little chicken powder to taste, and collect the thick soup to get out of the pot. 7. The finished product is salty, fragrant and delicious, and delicious.