How to make fish to be delicious, how to make fish 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 is best followed by braised steamed sea bass.

Ingredients: about a pound of sea bass or grass carp, steamed fish soy sauce, 20 grams of green onion and ginger, and grams of pepper.

1. Slaughter and cure the perch, and cut a knife obliquely on both sides of the fish.

2. Put a green onion into the fish maw and put it in the container.

3. Place ginger and green onion on both sides of the fish body.

4. Steam in the steamer until cooked thoroughly and take out.

5. Pick up the green onion and ginger. Sprinkle with pepper, green onion and ginger shreds, pour the steamed soy sauce, boil the vegetable oil and pour it from the head to the tail.

Peculiarity. The fish is tender, the soup is fragrant, and the taste is delicious.

Tips for action. When steaming sea bass, put two chopsticks under the body of the fish, so that the heat can be well circulated, which is conducive to the uniform heating of the fish, and steam it over high heat for 10 minutes.

Can it solve your problem?

Fry on both sides and reduce the juice over high heat.

Tomatoes, sweet and sour braised fish.

I want to think about the crucian carp that our boss loved to eat.

At the dinner table, the fish is the protagonist, so you have to do it well.

The cooking is good, and the cooking is delicious.

Today's fish is really delicious! Give it a try.

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.

At the dinner table, the fish is the protagonist, so you have to do it well.

It's delicious to do this, grilled croaker.

May there be no chef in heaven and the fish walk slowly.

Today's fish is really delicious! Give it a try.

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.

It's delicious if you put your heart into it. It includes the time spent, the cooking step, and the seasoning used.

Boiled fish fillet.

Fish head soup ......I think there are many ways to do it in sour soup, depending on what you like.