How to make braised sweet and sour fish, please ask how to make braised sweet and sour fish

Preparation of sweet and sour fish.

Ingredients: Carp.

Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, clear broth.

Method: 1. Remove the scales of the fish, remove the internal organs, dig out the gills, and wash them. Every about centimeter distance, first straight (centimeter deep), then obliquely (2 centimeters deep), then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge for a little salting, and then evenly coat a layer of wet starch paste on the knife edge around the fish.

2. Pour the peanut oil into the spoon, burn it on the fire until it is seven ripe, put the fish tail into the oil, and the knife edge will be opened immediately. At this time, use a spatula to drag the fish so that it does not stick to the bottom of the pan, fry for 2 minutes, and then turn over and fry for another 2 minutes. Then lay the fish flat and fry the fish head in the oil with a spatula for 2 minutes.

Fry for about 8 minutes, and when the fish is golden brown, take it out and put it on a plate.

3. There is peanut oil left in the stir-fry spoon, burn until it is six mature, put in the green onion, ginger and minced garlic, cook with vinegar and soy sauce, boil it into a sweet and sour sauce with the meat broth, sugar and wet starch, scoop it out with a stir-fry spoon, and quickly pour it on the top of the fish.

Characteristics: Jinan traditional flavor, crispy and sweet.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

The northern method: heat the oil pot and put sugar, fry the sugar, change color and sticky, put the fish and fry it and brown it + water, Sichuan pepper, big ingredients, turn off the low heat after opening + salt + chili pepper, cinnamon, when the water is about to dry + chopped green onion and minced ginger, wait a little time to get out of the pot.

Now the home-cooked practice is also good, you can first wipe the fish pieces with salt, rice wine, ginger, heat the pot, and put the oil into the fish pieces on both sides to fry the yellow in the burning.

The fish is marinated and wrapped in starch, and the pot is rotten and fried by hand, and the juice is poured on the hungry.

Sugar Kai vinegar round letter crisp staring at the edge of the fish.

1. Starch and flour 2:1, add an egg, add water, and dilute, and spread the fish evenly.

2. When the oil is hot, put the fish in the pot and fry for about 12 minutes.

3. Start another pot, add oil, minced garlic, put a large spoonful of curly tomato paste, a spoonful of white vinegar, a spoonful of sugar, add corn starch, and finally add hot oil, pour it into the buried belt on top of the freshly fried fish.

<> cooking tips for sweet and sour carp.

1. When frying fish, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and inside; The tail of the fish must not be cocked.

2. Sweet and sour sauce press, cooking wine 1: soy sauce 2: vinegar 4: sugar 3: tomato sauce 1: water 6 (subject to a small spoon), stupid mountain can add more tomato sauce.

The fish is slaughtered and washed, dried, put in 70% hot oil and fry until golden brown on both sides, and remove from the pot; Add a small amount of oil to heat, add ginger and green onion to stir up the fragrance, add cooking wine and light soy sauce, and then put the spine into the fish to cook into the flavor and then take it out and put it on a plate; Add sugar to the soup, add water starch to thicken, add vinegar according to taste, and pour the juice on the fish after suffocating!

The same method as braised fish, just add more vinegar and sugar, and less salt and soy sauce.

Fry it, add some soy sauce, sugar, water, and some vinegar when you get out of the pan.

Preparation of braised sweet and sour fish:

Ingredients: 3 yellow croaker.

Excipients: a little green onion, 10 grams of cooking wine, a little ginger, 30 grams of tomato paste, 1 egg, 30 grams of starch, 6 grams of sugar, a little salt.

Steps: 1. Remove the scales of the yellow croaker first, then remove the internal organs and gills, and clean it.

2. Use a knife to cut a few knives diagonally on the back of the fish, both sides, so as to facilitate the taste, and then marinate the fish for about 30 minutes with a little cooking wine and green onion and ginger slices, the purpose is to remove the fishy smell.

3. Beat the eggs into the bowl, a slightly larger bowl is convenient to put the fish in, after the eggs are broken, put the whole fish into the egg liquid, and the whole body is covered with egg liquid.

4. Put the fish wrapped in egg wash into the cornstarch and roll it, so that the fish is covered with starch, and then pick it up and shake off the excess starch.

5. Put an appropriate amount of oil in the pan, after the oil is hot, put the yellow croaker into the pan and fry, pay attention to fry slowly over medium and low heat.

6. In addition, you can't turn the fish in a hurry, wait for one side of the fish to be fried, and then turn it over, otherwise the fish will break the skin, not good-looking, fry until both sides are golden brown and then take it out and put it on a plate.

7. Add an appropriate amount of oil to the frying pan, after the oil is hot, add the minced green onion, and stir-fry the ginger until fragrant.

8. Then pour in the tomato sauce and stir-fry until fragrant.

9. Add an appropriate amount of water, sugar, and salt to boil, and the amount of water can cover the bottom of the pot, not too much.

10. Put the fried yellow croaker into the pot, cover the pot and simmer for a while.

11. Turn the yellow croaker over again, of course, you can also use a spoon to pour the soup on the fish, so that both sides of the fish are wrapped in tomato juice, so that it tastes good, and the soup is about to dry up and can be out of the pot.

12. The finished product is as follows.

Fish species can be carp, grass carp, black fish, etc.

Sweet and sour fish is very particular about knife skills, and the family only needs to hit a deep knife to make sweet and sour fish, and you can open a few more knives, and you don't have to pay too much attention to knife work.

The fish is seasoned with cooking wine and household seasonings (salt, monosodium glutamate, Sichuan pepper), and then washed and rinsed so that the fish still retains its original taste, drain the water, and fry it in an oil pan until it is crispy.

The amount of oil is relatively large, otherwise the fish is easy to fry and fall apart. Then pour the fried fish with tomato sauce, white vinegar, sugar with a small amount of salt and thickening sauce.

A fragrant, red sweet and sour fish is ready to serve. The taste of sweet and sour fish is characterized by sweet and sour, light fish taste, strong hook sauce, and no longer has the original taste of fish.

Generally, there are many kinds of fish that can be used for braised fish, such as carp, grass carp, crucian carp, tilapia, etc.

He who beats the slaughtered fish with a knife.

The knife technique of braised fish is to cut vertically, and the fish is in the shape of a block. Fry it in a pan of oil first, and the appropriate amount of oil does not need to be too much.

Then season the stock (chicken bone broth or pork rib broth) into the pot and add the soy sauce.

When the water in the pot is warm, add a small amount of vinegar (vinegar is very important and essential. It not only plays a role in softening fish bones, but also has the effect of removing fish).

The burning time is generally about five minutes. After cooking, only part of the juice in the pot has been concentrated, and the color is dark red, because there is a stewing process, so the braised fish is more flavorful and has a strong flavor.

The taste of braised fish is characterized by its tenderness, softness, and strong flavor, which is suitable for any group of people.

Ingredients for braised fish:

1. A carp, one catty, remove gills, scales, belly, and clean up.

2. Cook about half a tael of cooked chicken and cut into thin slices.

3. Half a tael of fresh mushrooms, sliced.

4. Half a tael of bamboo shoots, slice them into thin slices and cook them in boiling water for about five minutes.

5. Half a halt of green onions, cut into sections.

6. A small piece of ginger and slice it.

7. Two cloves of garlic, sliced.

8. 2 tablespoons soy sauce.

9. 1 tablespoon starch mixed with water to make a sauce.

10. 1 tablespoon cooking wine.

11. 1 spoonful of sesame oil.

12. Appropriate amount of salt and monosodium glutamate.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, burn until it is hot, change the ginger slices, garlic slices, and green onion segments to fry the fragrance on low heat, pour in the chicken slices, bamboo shoot slices, and mushroom slices and fry them over medium heat for half a minute, add about one pound of soup or water, boil the fish, soy sauce, and salt for about three minutes, turn over and cook for another three minutes, and pick up the fish and put it on a plate for later use.

4. Thicken the soup in the pot and pour it into the fish plate.

A home-cooked recipe for sweet and sour fish.

Ingredients: 500 grams of carp;

Excipients: 5 grams of salt, 4 tbsp soy sauce, 3 tbsp vinegar, 1 piece of ginger, 1 head of garlic, 3 tbsp cooking wine, 1 tbsp flour, 50g tomato paste, 50g shallots, 2 tbsp sugar;

Steps to prepare sweet and sour fish:

1.Wash the fish, make cuts on both sides of the fish body (as deep as possible), add an appropriate amount of water to the flour to make a paste, and evenly spread it on the fish;

2.Put enough oil in the pot, boil until 7 is hot, carry the tail of the fish, pour hot oil on the fish with a spoon on the pot to set the fish;

3.Then put the fish into the pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the skin is crispy. Remove the fried carp and place it in a fish plate. Leave the bottom oil in the pot, stir-fry the chives, ginger and garlic, and then add the tomato sauce and stir-fry slightly;

4.Add an appropriate amount of water to the pot, then add the remaining salt, pepper and sugar, aged vinegar and monosodium glutamate to a boil. Pour in an appropriate amount of water starch and stir well. Add another 1 tablespoon of cooked oil;

5.Until the sauce is bright and even. Pour the sauce over the fried carp.

1. First take out the fish and wash it, then cut the two sides of the fish body (as deep as possible), then take a larger bowl (or basin), add dry starch, an appropriate amount of water, and then mix together, and sprinkle the mixed starch on the hands of the fish (to be even).

2. Find a clean pot, and then pour in an appropriate amount of oil, heat the oil, after the oil is hot, put the prepared fish in the pot, put the fish head in first, first put both sides of the fish body stained with hot oil, and wait for the starch on the fish body to set, we will slowly put the whole fish into the hot oil pot, turn the fire into medium heat, and start to fry the fish.

3. We have to fry the fish thoroughly, and fry the skin of the fish until it is golden. After the fish is fried, we take the fish out of the pan and take out the green onions, ginger, and garlic that we have prepared. First peel the green onion, ginger and garlic, wash the skin off, cut it into small pieces, cut it into small pieces, and after cutting, take out the pot where the fish has just been fried, and leave a little oil in the pot.

4. Then heat the oil again, after the oil is hot, we put the cut small grains into the pot together, and stir-fry with a spoon to bring out the fragrance. Then put the prepared tomato sauce into the pan, stir-fry for a while, start to prepare some water, pour it into the wok, and then put our remaining salt, sugar, pepper, monosodium glutamate and vinegar into it.

5. At this time, turn on the heat high, then add starch and fry evenly, fill in a large spoon of cooked oil, fill it into the pot, (to be even), at this time we can collect the juice, then turn off the heat, and then take out a plate, put the fish in the pot on the plate, and the juice in the pot is sprinkled on the fish (be careful that it will be a little hot).

Homemade sweet and sour fish.

Fish 1 ginger 10 grams of garlic 3 cloves of onion 30 grams of sugar 60 grams of rice vinegar 50 ml starch 3 grams of teriyaki soy sauce A pinch of salt A pinch of white sesame seeds A pinch of peanut oil Appropriate amount.

Steps to prepare homemade sweet and sour fish.

Step 1space

A fish (the size of the fish is arbitrary, I used yellow three fish this time, weighing 400 grams), step 2

The fish scrapes the scales, guts, washes, and then cuts the fish with a cross-shaped knife, step 3

Finely chop the space ginger, garlic and onion, prepare the sugar, rice vinegar, teriyaki soy sauce and white sesame seeds, add 20ml of starch and water to mix, step 4

Pour the sugar, rice vinegar, water starch and teriyaki soy sauce into a bowl, add a pinch of salt, then stir well and set asideStep 5

Add 1000ml of water to a pot and bring to a boil, then turn on medium heat, put the fish in the pot and cook, step 6

Skim off the floating dust with a spoon and cook it for about a few minutes, remove it, step 7

space take out the fish and put it on a plate, there can be no water (be careful when taking out the fish, don't break it), step 8

Put an appropriate amount of oil in a wok, about 3 tablespoons of peanut oil, heat over medium heat, add minced ginger, minced garlic and onion, step 9

space is fried to produce a fragrant flavor and turn golden brown (this step is the key, it has a burnt smell when it is fried, and it will not be fragrant if it is not fried thoroughly), step 10

Pour in the prepared soup immediately, then boil until bubbling, turn off the heat, step 11

Space then use a spoon to pour the sweet and sour sauce over the fish, and the juice will slowly flow to both sides of the fish, step 12

space and then sprinkle some white sesame seeds, this home-style sweet and sour fish is ready, it is fragrant and rich, and the color is beautiful, step 13

Space sandwich fish, the fish is wrapped in soup, melts in the mouth, full of fragrance, sweet and sour, really delicious.

Step 14space

Here's another way to do it:

Step 15space

1 fresh yellow croaker, step 16

Scrape the scales, remove the internal organs, wash it, cut it with a cross knife, put it on a plate, do not add any seasonings, and keep the original flavor, Step 17

Put the steaming rack in the space, add water until the steaming rack is flat, bring to a boil over high heat, then put in the fish plate, cover the pot, and cook for 8 minutes, step 18

Take out the plate and discard the fish broth from the plate, step 19

space and then pour the sweet and sour sauce on it (there are detailed steps on the firing sweet and sour sauce, so it will be omitted here).

Step 20space

The fragrance is rich and the color is beautiful.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

The traditional practice of sweet and sour fish in Tianjin.

Sweet and sour preparation of live carp.

Method: 1. Prepare the oil pan first, and prepare to open the oil pan to fry the fish at any time.

2. A fresh carp. Quickly remove the scales, and open oblique knife flowers on both sides. Immediately rinse with water, pat the flour dry under the gills and shake to remove any excess.

3. Wet a clean new towel in cold water and wrap the fish head. Grab the head of the fish with one hand, pinch the tail of the fish with the other, and fry it in the pan. When the fish is holding up, release the tail and fry all the gills below until crispy.

4. While frying the fish, start the wok, and leave the bottom oil. After heating, boil the sweet and sour sauce in the ratio of 2 sugar and 1 vinegar. It can be diluted with a small amount of water and thickened with wet starch. Add an appropriate amount of salt to make it achieve the appropriate taste of salty and sour, sour and sweet.

5. Put the fried fish on the plate, remove the towel that wraps the fish head, and immediately pour sweet and sour sauce, and the hot fish and hot sauce meet, squeak and serve immediately.

Raw materials of braised fish: 1. A carp, one catty, remove gills, scales, belly, and clean up. 2. Cook about half a tael of cooked chicken and cut into thin slices.

3. Half a tael of fresh mushrooms, sliced. 4. Half a tael of bamboo shoots, slice them into thin slices and cook them in boiling water for about five minutes. 5. Half a halt of green onions, cut into sections.

6. A small piece of ginger and slice it. 7. Two cloves of garlic, sliced. 8. 2 tablespoons soy sauce.

Gourmet China] 9. 1 tablespoon starch mixed with water to make a sauce. 10. 1 tablespoon cooking wine. 11. 1 spoonful of sesame oil.

12. Appropriate amount of salt and monosodium glutamate.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.