How to make the best fish How to make the fish delicious

Boiled fish is best eaten 1. Treat the fish first. Fillet the fish into a fillet, see super detail**How to cut a fish fillet, super detailed**Oh, I guarantee you will learn it as soon as you learn. 2. Start making five-spice oil, this oil is my private fragrance enhancement secret!

It will make the boiled fish particularly fragrant, and you can also make more at one time, and store it for seasonal use. Method: Put oil in the pot, put star anise, Sichuan pepper, dried chili, kaempfera, cinnamon, bay leaves, heat over low heat until the spices are fried to brown yellow, remove the spices, and set aside the oil.

3. Bring hot water to a pot, put in 1 teaspoon of salt, add soybean sprouts to cook, remove and spread at the bottom of a deep basin for later use. 4. Heat a wok, add 3 tablespoons (45ml) of five-spice oil, then add the chopped Pixian bean paste and stir-fry until fragrant, be sure to fry the red oil. Then add 10 grams of dried chili peppers, 10 grams of Sichuan pepper, minced garlic and ginger slices and stir-fry together to bring out the fragrance.

5. Add the fish head and fish steak and stir well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together. 6. Add the broth (or boiling water) and cover the fish.

7. After the soup boils, put the marinated fish fillets in one by one, disperse them with chopsticks, and turn off the heat after the fish fillets are boiled and discolored. Pour the fillets and broth into a deep basin with the sprouts laid out in advance. 8. Wash the pot, pour in the remaining five-spice oil (the amount of oil can cover the fish fillet, and the amount of oil can be determined according to the size of the container), burn until 5 is hot, put in the remaining dried chili pepper segments and peppercorns, and fry the fragrance of peppers and peppercorns over low heat.

9. Pour hot oil over the fish fillets.

Hello: Ingredients: Fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to one hour; 2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use. 3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice.

Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly. Appropriate is sufficient.

4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration. Tips: 1. Fry the fish over low heat, and the fish fried over slow heat is very crispy.

If it is used to make braised fish, apply an appropriate amount of fried powder when frying, and if there is no fried powder, spread flour. Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise it will paste the bottom, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it.

Whether the fish is fried and eaten directly or braised before eating, it must be fried over low heat until the skin is golden brown before it can be put on a plate. 2. The reason why the fish made is fishy, and the fish skin is fragrant and delicious, while the fish meat is not delicious and does not taste good, for the following reasons: Before frying the fish, it must be smeared with salt and soaked for about half to an hour, which can achieve the effect of removing the mud.

If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

It seems that different species of fish are suitable for different practices. I knew that sea bass was best steamed.

Braised carp: a carp, of any size, scaled, cut into knife flowers, fried until slightly dry, set aside.

Stir-fry the pot with green onion and ginger, add water to the pot (the amount of water added is just over the fish body is the best), iodized salt (add according to your taste), a little soy sauce, an appropriate amount of monosodium glutamate, two tablespoons of vinegar, two tablespoons of sugar, and simmer the soup. After simmering for half an hour, put the minced garlic, thicken with a little starch, and the fish will be out of the pot, put it in the fish plate, pour the juice, and sprinkle a few leaves of coriander on top of it, and it can be served.

Braised fish ingredients: Wuchang fish.

Seasoning: green onion, ginger, green garlic, three or four sharp peppers, two star anise, salt, dark soy sauce, bean paste, brown sugar, vinegar.

Method:1Wash the fish, make a few cuts on the back of the fish and drain the water.

2.Put oil in the pot, put in the ginger slices, and then cut the peppers, green onions, star anise, and garlic stalks into the pot and stir until fragrant (keep the garlic leaves in the pot).

3.Put the fish in the pan, fry for a while, turn over, and immediately put the dark soy sauce and vinegar. After a few moments, release the water (cover the fish).

4.Bring to a boil over high heat, add a spoonful of bean paste, a little brown sugar, change to medium heat and cook until the soup is sticky, add garlic leaves, and then you can get out of the pot.

When cooking the fish, you should not turn it over, and you can use a spoon to pour the soup on the fish from time to time to absorb the flavor. To prevent the pan from sticking, you can use the back of a ladle to nudge the sides of the fish. Roast silver carp to put cooking wine, you can also put some tofu, stew until the tofu is bubbly, it is delicious!

There are many ways to eat crucian carp, but my favorite one is braised crucian carp with green onions, this dish requires a lot of green onions, and green onions not only play a role in removing fish, but also need its aroma. Wait until the green onion is fragrant and then add the fish to cook, so the taste is very good, and I always feel that the green onion is more delicious than the fish.

Steamed abalone with vermicelli and garlic.

Ingredients: 6 abalone, 150 grams of vermicelli, 1 garlic, 1 green onion, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce.

Steamed abalone with vermicelli and garlic recipe steps].

1. Soak the vermicelli in water to soften and set aside; Wash the garlic, crush it, and set aside;

2. Dig along the edge of the abalone shell with a spoon, take out the abalone meat, remove the internal organs, wash the abalone meat around with a toothbrush, and then draw a cross knife on the front of the abalone meat, and do not cut off the bottom; Brush the abalone shell with a toothbrush and set aside;

3. Then put the abalone meat into a bowl, pour in cooking wine, add salt, stir well, cover with plastic wrap, and marinate for preparation;

4. Put oil in the pot, heat over low heat, pour in minced garlic and fry until fragrant, then turn off the heat, then add salt, light soy sauce and oyster sauce, stir evenly into a sauce for later use;

5. Spread the vermicelli on a plate, then put the abalone shell, then put the marinated abalone meat into the shell, and pour the sauce evenly on top of the abalone meat and vermicelli with a spoon;

6. Put water in the steamer, bring to a boil over high heat, put in the abalone, steam for about 10 minutes, turn off the heat, and finally sprinkle with chopped green onions, and the production is completed.

This way the abalone is delicious and delicious.

It's delicious to do this, grilled croaker.

Riverfish are simple and delicious.

Cut the big-headed fish into large pieces, put on a flower knife, pour in oyster sauce, salt and pepper to marinate for more than ten minutes, heat the oil in the pot, put some chopped peppers and tempeh, fry a juice, pour it on the fish, and then put it in the pot to steam for ten minutes, and pour some steamed fish soy sauce after steaming.

Mackerel onion, ginger, garlic, 5 grams each.

2 grams each of chili pepper, Sichuan pepper and seasoning.

Salt 4 grams. 5 grams each of soy sauce and cooking wine.

MSG 1 gram.

Cooking oil 25 grams.

Vinegar 2 grams. 1. Mackerel thawed.

2. Remove the head, remove the internal organs, remove the blood from the internal organs, wash them cleanly, control the moisture, and marinate them in soy sauce to make the fish evenly stained with soy sauce, so that the fish will not lose its skin when frying the fish.

3. Cut the green onion into sections, slice the ginger and chop the garlic cloves.

4. Wash the coriander and cut it into sections, prepare the peppercorns, spices, and chili peppers for later use.

5. Pour cooking oil into a pot, and fry the fish in eight separate oils.

6Fry the white parts on both sides and turn golden brown, add cooking wine, vinegar, green onion, ginger, garlic, salt, MSG, Sichuan pepper, spices, and chili pepper.

7Add the water, and the water should be the same as the fish.

Wash the fish tail with water, stir-fry it with green onions, ginger, garlic, red oil, chili sauce, add water and cook.

Cut the grass carp into small pieces, add spices and marinate for 15 minutes, then heat the oil in a pan and bring to a boil over high heat.

Braised fish fillet (bone-in).

Method: 1. A fish, remove the internal organs and scales, wash it, and cut it into pieces.

Add salt and marinate for 30 minutes.

2. Shred one piece of ginger, chop one piece of garlic into minced garlic, and cut green onion into sections.

I like to eat spicy dried chili peppers, one cut into 3 pieces.

3. Put two tablespoons of oil in the pot and burn until it smokes, put in the ginger and garlic and dried chili peppers, don't burn the paste, immediately put the fish pieces in, pour soy sauce, wait for the fish to be fried on both sides, put a small spoon of sugar, and add a small half bowl of water. 4. Cover the pot and simmer over medium heat for 3-5 minutes, open the lid, and throw the green onion into the pot.

Don't mix around, the fish pieces will break.

If you like to be jealous, add a little vinegar before cooking.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

o(∩_o...Haha, everyone's preferences are different, I think sashimi with vinegar is the most delicious and delicious!

The spicy fish is delicious.

5. 1 tablespoon watercress. 6. 3 tablespoons of chili oil. 7. 1 tablespoon Sichuan pepper powder.

8. A small piece of ginger, minced. 9. 2 cloves of garlic, minced. 10. 2 tbsp soy sauce.

11. 2 tablespoons cooking wine. 12. 2 tablespoons starch, add water and mix into a sauce. 13. Appropriate amount of salt and monosodium glutamate.

Put salt, cooking wine, and water starch in the fish fillet, mix well and taste for more than 10 minutes. Put oil in the pot and cook until it is 50% hot, then change the bean paste, ginger and garlic to low heat and fry for nearly two minutes to bring out the fragrance. Add about a pound of soup or water, add celery, garlic sprouts, green onions, cooking wine, soy sauce, salt, and monosodium glutamate to a boil.

When the various ingredients in the pot are boiled for about two minutes, remove them and serve on a plate. Blanch the fish fillets in the soup in the pot and then spread them off, then change to medium heat and cook them until the fish fillets are raw.

Add the oil pepper and pepper powder.