The fish of the Chinese New Year s Eve dinner is so neat! Seek help!!!

I want you to make braised fish, steamed fish, you definitely can't do it, but I will teach you to make stewed fish today It's very simple, and you don't have to worry about the fishy fish.

You can choose any fish, crucian carp, carp, it doesn't matter, mutton, when I make it, I use mutton slices, which is the kind of shabu-shabu, hehe, green onion, ginger, oil, salt, chicken essence or monosodium glutamate.

This method is not afraid of fishy In fact, the fishy is very simple The method of treatment is to use vinegar and cooking wine to remove the fishy There is no cooking wine to replace it with white wine, but my approach is to hope that the fishy smell of the fish and the sheep together make the soup particularly fresh So there is no need to use cooking wine or vinegar to remove the fishy.

Mutton minced Add more oil and less salt Green onion and ginger or something Stir it up Add more oil to make the oil form a ball After that, put it into the clean fish belly and don't need to boil the pot Add water to the pot It's best to add more Don't add water in the middle Add water to heat water Put more green onions and ginger slices If you like to eat frozen tofu Wait for the water to boil After that, add some frozen tofu Frozen tofu You must wash it 2 times more When you wash it every time, you have to squeeze the water clean So that the frozen tofu will not have a bitter water smell But it should be noted If you don't know how to deal with frozen tofu It's best not to put it If you don't handle it well, the tofu will be all broken It's the New Year, how can you look good, but it won't affect the taste of this frozen tofu It's like fresh tofu and it's full of fish soup It's very fresh If you don't squeeze clean water, it will taste like a sand spit And the small gap of the frozen tofu is still after putting the frozen tofu You can add salt A little more is no problem You can improve the freshness But don't too much You can also add some milk to increase the color of the soup Make the soup white The fire is boiled Change to low heat and simmer slowly Simmer for 20 minutes Half an hour is enough.

This soup must be drunk while it is hot, if it is cold, it will not be delicious, by the way, forget to put less MSG before cooking.

1.Buy a cinnamon fish (not awake) and do it, just steam it: pull a few mouths on the fish, sprinkle some shredded green onions, shredded ginger, an appropriate amount of salt, dark soy sauce, and steam.

2.It's even better if you're used to eating sea fish, how simple salmon sashimi is: cut the raw fish into thin slices and eat it directly with vinegar, you can rest assured, there is no fishy smell at all.

<> "Chinese New Year's Eve Year of Rice, There Are Fish Every Year!

1.Garlic fish fillet.

Blanch the water for half a minute, remove it, stir-fry the minced garlic, add millet spicy and stir-fry, add a little salt and sugar, 1 tablespoon of oyster sauce, stir-fry evenly (garlic sauce is done), pour in the fish fillets and stir-fry evenly, sprinkle some coriander out of the pot and eat.

2.Steamed sea bass.

Cut off the head and tail of the sea bass, divide the fish meat into two, shave off the fish bones, put the fish bones on the bottom of the plate, spread the fish meat on both sides, connect the head and tail, put the green onion segments, ginger slices, sprinkle with cooking wine, put the steamer water and steam for 8 minutes, remove the green onion and ginger, pour the water in the dry plate, put the shredded green onion, shredded red pepper, pour on the steamed fish soy sauce, and pour hot oil.

3.Braised fish in tomato sauce.

Sauce: minced ginger, 2 tablespoons of tomato paste, 1 tablespoon of starch, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 bowl of water and stir well.

Remove the gills, draw an oblique knife on the back of the knife, put in the fish in hot oil, fry over low heat for five minutes, turn over and fry until golden brown, pour in the seasoned sauce, collect the juice and add the green onion.

4.Steamed yellow croaker.

Sauce: 3 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, a little sugar, stir well and set aside. Wash the yellow croaker, hit the knife flower, put the ginger shreds, open the water in the pot, steam the yellow croaker for eight minutes, turn off the heat and simmer for two minutes, take out the yellow croaker and pour off the excess water, pour it into the sauce, and then put the shredded green onion, heat the oil in the pot, pour it on the top of the fish to stimulate the fragrance.

5.Spicy and smiling braised fish.

Prepare the ingredients: fish, green onions, ginger, chili.

Heat the pan with cold oil, sprinkle hair and salt, fry golden brown on both sides, put it out for later use, green onion and ginger, dried chili pepper and pepper stir-fry together, a spoonful of bean paste fried red oil, pour half a bottle of beer, half a bowl of water, an appropriate amount of salt, chicken essence, pepper, a spoonful of Weishida organic soy sauce, a spoonful of balsamic vinegar, half a spoon of oyster sauce, simmer on high heat for 5 minutes, sprinkle some green and red peppers before cooking.

6.Fillet of sea bass with scallion oil.

Wash the baby cabbage, boil the water and blanch it, spread it on the bottom of several plates in the ridge hole, blanch the black fish fillet for 30 seconds, take it out, spread it on top of the baby cabbage, pour in the sauce (2 spoons of steamed fish drum oil, 1 spoon of vinegar, a little sugar), add some shredded green onions, Sichuan peppercorns and pour hot oil on it

7.Peacock open-screen fish.

Cut off the fins, start from the beginning, use a knife to cut from the back of the fish to the belly of the fish to the tail of the fish, do not cut off, 1 spoon of salt, 2 spoons of cooking wine, wipe the edge of the fish body Marinate for 15 minutes, the pickled fish poses out of the shape of the peacock open screen, the head of the fish cherry is put in front, the tail is too short to open the screen to affect the appearance, you can cut off a part, put it in the fish head, put it in the shape, and then spread a layer of green onion and ginger shreds, steam it for 6 minutes after steaming on the pot on cold water, turn off the heat and simmer for 2 minutes.