How to make Fushou fish delicious The delicious way to make Fushou fish

Fukushou fish. 1 strip (about 500 grams).

Ginger. A. Scallions. 2 trees.

Sugar. 1/2 tablespoon.

Salt. 1/2 tablespoon.

Light soy sauce. 1 tablespoon.

Wine. 1/2 tablespoon.

Method. 1.Remove the scales, gills and internal organs of Fushou fish, pay attention to scrape and clean the black mask on the inside of the stomach, and prepare ginger and green onions.

2.Fushou fish body diagonal two knives, conducive to the taste, with salt all over the body, ginger cut thin, green onion white flat, green onion cut into small sections.

3.Heat the oil in a pan, rub the pan with ginger slices and stir-fry until fragrant.

4.Dry the fish, add oil to the pan and fry until golden brown.

5.Turn over and continue to fry the other side until golden brown.

6.Spray in cooking wine, add light soy sauce, add sugar, put green onions, add water (the water should not exceed 1 2 of the fish), bring to a boil over high heat, turn to medium-low heat and cook for 6 8 minutes.

7.Put the green onion segments before removing from the pan.

8.You don't have to boil all the sauce, but leave some sauce to dip in the fish to eat, which is more delicious.

Preparation of braised Fushou fish.

Wash it and scrape off the black sac in the belly of the fish.

Green onions, ginger and garlic ready.

Scrape a few knives on the fish, and when it is cooked, it will taste good, and smear it with salt and cornstarch.

Put it in the oil pan and fry it until both sides are browned, and then add water, the effect of adding water is to eat it less hot.

Then put the ginger, garlic, salt, sugar, and cooking wine in it and turn it lightly a few times.

Sprinkle chopped green onions on the back of the fish, pour oil on both sides and pour some soy sauce to get out of the pan.

It's ready to cook.

1. 1 Fushou fish, with a few ingredients, oil, salt, sauce, vinegar, a little cooking wine, a little ginger, garlic, and shallots.

2. Prepare a Fushou fish, you can cut out the fish head and use it to cook fish head soup; Handle the fish clean, then make some openings along the sides and smear with a little salt, soy sauce, cooking wine, vinegar, etc.

3. Prepare some tempeh, take out an appropriate amount of it, put it in a bowl and add water to foam, then wash and drain.

4. Prepare a little ginger, garlic and shallots, process them into shredded ginger, minced garlic and green onions, and stuff some into the fish maw.

5. Turn on the induction cooker, add an appropriate amount of oil, fry the tempeh, ginger, minced garlic and green onion until fragrant, then put in the Fushou fish, fry it over low heat for a while, pay attention to flip both sides, and fry it evenly.

6. Add an appropriate amount of warm boiled water, then add salt, soy sauce, cooking wine, vinegar and other seasonings, turn to high heat and boil, boil for a while, turn to medium heat and simmer.

7. Turn back to the high heat after the soup is almost dry, drain the soup, and put out the braised Fushou fish.

8. If the whole Fushou fish is braised red, you can stuff a little shredded ginger into the fish maw and both sides of the fish, and then add salt, soy sauce, cooking wine, and vinegar to marinate for a while.

9. In order to look better, you can also prepare some carrots, shred them, add coloring, and the others are the same as the braised Fushou fish with tempeh above.

Ingredients: 1 piece of Fushou fish (about 500 grams).

Ingredients: 1 piece of ginger, 2 green onions, 1/2 tablespoon sugar, 1/2 tablespoon salt, 1 tablespoon light soy sauce, 1/2 tablespoon cooking wine.

Method: 1: Remove the scales, gills and internal organs of Fushou fish, and pay attention to scraping and cleaning the belly.

Braised Fushou fish.

black mask inside the seeds, prepare ginger and green onions;

2) Fushou fish body diagonally cut two knives, conducive to flavor, coated with salt all over the body, ginger cut into thin slices, green onion white pat, green onion cut into small sections;

3) Heat the oil in a pan, rub the pan with ginger slices and stir-fry until fragrant;

4) Dry the fish, fry in a pan and fry until golden brown;

5) Turn over and continue to fry the other side until golden brown.

6) Spray in cooking wine, add light soy sauce, add sugar, add green onions, add water (the water should not exceed 1 2 of the fish), bring to a boil over high heat, turn to medium-low heat and cook for 6 8 minutes;

7) Add green onion segments before cooking;

8: The sauce doesn't need to be boiled dry, leave some sauce dipped in the fish to eat, it is more delicious.

The two ingredients for this section of braised Fushou fish are 1 Fushou fish (about 600 grams), 30 grams of three-color filaments (red pepper shreds, ginger shreds, chives shreds), 10 grams of ginger slices, 15 grams of chives, 10 grams of dried chili peppers, 15 grams of cooking wine, 4 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper, 5 grams of sugar, 5 grams of dark soy sauce, 5 grams of balsamic vinegar, and an appropriate amount of salad oil.

Method 1: Kill the Fushou fish and clean it, and then put flower knives on both sides of the fish body for later use.

2. Heat the pot on the fire, heat the pot with oil, put an appropriate amount of oil to heat, put in the Fushou fish and fry until golden brown on both sides, put in ginger slices, chives, and dried chili peppers to stir slightly, pour in cooking wine, put in 500 grams of boiling water, adjust the taste, after boiling, change to low heat and burn the thick soup sweat with high heat.

3. Put the cooked fish on a plate, sprinkle with three threads, and pour the original juice (remove the residue).

Ingredients: 1 Fushou fish, 1 ginger, 2 green onions, half a tablespoon sugar, half a tablespoon salt, 1 tablespoon light soy sauce, half a tablespoon cooking wine.

Method: 1. Remove the scales, gills and internal organs of Fushou fish, pay attention to scraping and cleaning the black mask on the inside of the stomach, and prepare ginger and green onions;

2) Fushou fish body diagonally cut two knives, conducive to flavor, coated with salt all over the body, ginger cut into thin slices, green onion white pat, green onion cut into small sections;

3) Heat the oil in a pan, rub the pan with ginger slices and stir-fry until fragrant;

4) Dry the fish, fry in a pan and fry until golden brown;

5) Turn over and continue to fry the other side until golden brown.

6. Spray in cooking wine, add light soy sauce, add sugar, put green onions, add water (the water should not exceed 1 2 of the fish), bring to a boil over high heat, turn to medium-low heat for 6 8 minutes;

7) Add green onion segments before cooking;

8: The sauce doesn't need to be boiled dry, leave some sauce dipped in the fish to eat, it is more delicious.

Braised Fushou fish.

Ingredients: 500g of Fushou fish, a spoonful of sugar, star anise, dark soy sauce, soy sauce, appropriate amount of cooking wine, appropriate amount of salt. Spring onion. Ginger. Garlic.

Production process:1Cut the green onion into a forging shape, two slices of ginger, and two more cloves of garlic.

2.Dark soy sauce, soy sauce, sugar, green onion, ginger, garlic, and star anise are put together in a bowl.

3.Pour in the appropriate amount of oil, wait for the oil to warm up, put the fish in the oil pan, remember the reverse side.

4.After frying on both sides, pour the prepared ingredients into the pot, add water to the bowl to hide the fish, bring to a boil over high heat, and boil the soup on low heat until a small amount is enough to dip the soup.

Braised Fushou fish.

Ingredients: 1 piece of Fushou fish, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 bowl of water starch.

Production process:1Clean the fish, cut the knife along the fish bones on the body, and be sure to wash the black coating in the fish belly, the fish will not be fishy, and the wild Fushou fish itself does not have much fishy smell, so it is delicious without heavy spice grilling. Other fish, in a future article, we will talk about how to get rid of fish.

2.When the oil pan is hot, the oil temperature must be high, and the fish is fried on both sides until browned, and the fish after the browning will also cover a lot of fishy smell.

3.Then pour in an appropriate amount of light soy sauce, dark soy sauce, cooking wine and sugar, do not add water, cover and simmer until the soup is slightly reduced.

4.Pour in the water starch to thicken, and finally add salt and stir well.

5.Multiply and serve.

1. Ingredients: Fushou potato fish, soy sauce, vinegar, homemade stock.

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

3. Then season the stock (chicken bone broth or pork rib soup) into the pot, then 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).

4. The burning time is about five minutes. After cooking, only part of the juice has been concentrated in the pot, and the color is dark red.

5. The taste of braised fish is fragrant, crispy, soft and strong, suitable for any group of people.

1. Choose a fresh Fushou fish, choose a vibrant one, the fish should not turn its belly, but also look at the fish eyes, clear and translucent, and do not have a layer of gray film. Let the fish seller help to process the Fushou fish, and then take it home and clean it a few more times, and the fish maw will also be watered. Place the cleaned fish on a cutting board and make some cuts on both sides.

2. Prepare a little ginger and garlic, wash and peel the ginger and cut it into thin strips, crush the garlic and mince it, you can also prepare a little carrot, peel and cut the carrot into thin strips.

3. Stuff the ginger shreds into the knife edge on both sides of the fish, add a little ginger, minced garlic, shredded carrots, etc. to the fish maw, then take a clean long plate, put the fish in, add a little salt, soy sauce, cooking wine, vinegar, etc., add some on both sides and the fish maw, and then put it on the side to marinate for a while.

4. Turn on the induction cooker, add an appropriate amount of oil to the pot, add the ginger shreds, minced garlic, dried chili peppers, and shredded carrots, then add a little white sugar, and fry the oil over low heat to thicken.

5. Put in the Fushou fish, control the heat at about 120 degrees Celsius, fry the two sides of the Fushou fish on low heat, the oil temperature should not be too high, it is easy to fry and easy to stick to the pan.

6. After frying on both sides over low heat for a while, add an appropriate amount of water, then put in the garlic, ginger shreds, shallots, carrot shreds and various seasonings cut in front, turn to high heat to boil the sauce, boil on both sides for a while, then slowly simmer over medium heat to remove the excess soup, and then turn to high heat to fry for a while after the sauce is almost dry, so that a plate of delicious braised Fushou fish is ready, braised can be a good aroma of fish, and those accessories can effectively absorb the fish, so that the whole plate of fish looks good and delicious.

The delicious preparation of Fushou fish is as follows:1. If you want the steamed fish to be delicious and have no fishy smell, the first step is to deal with the fish. After the fish is scaled, it must be scraped carefully on the body of the fish with a kitchen knife to scrape off the algae and sludge attached to the fish.

In addition, the black membrane inside the fish's belly should also be washed off.

2. After the fish is processed, cut it horizontally and obliquely on the fish.

Three, four knives. 3. Cut the ginger into large slices.

4. Stuff a piece of ginger on each scratch and a few slices in the belly of the fish.

5. Put the fish on a plate, sprinkle with salt, marinate in an appropriate amount of cooking wine for half an hour to taste and remove the fish.

6. After half an hour, pour out the water from the pickled fish and put the green onion knots. Bring the heat to a boil.

7. Steam for 10 to 15 minutes and then turn off the heat, depending on the size of the fish.

8. After removing from the pot, pour in a small spoon of light soy sauce to extract the flavor, sprinkle a little chopped green onion to garnish, and finish.

Braised Fushou fish. 1. Heat the oil in a pan and stir-fry the ginger until fragrant.

2. Absorb the water with a kitchen paper towel, put it in a pot, and fry it over low heat until golden brown.

3. Turn over and fry until golden brown. When frying Fushou fish, you should pay attention to it, don't fire too strongly, and small fire frying is the best. If it gets scorched, the gains outweigh the losses.

4. Put garlic on top of the fish and add 2 tablespoons of soybean paste.

5. Add half of the water to the fish.

6. Add 1 teaspoon of salt.

7. Bring to a boil over high heat, turn to low heat and simmer until a little sauce remains.

8. Put it on a plate, put the garlic shreds, and eat it hot.

Ingredients: 1000g of Fushou fish, 1 yellow lemon. One lime. Two or three shallots, an appropriate amount of millet pepper. Three slices of ginger, two spoons of steamed fish soy sauce, one spoonful of light soy sauce, a little cooking wine, an appropriate amount of sugar, an appropriate amount of salt, and an appropriate amount of oil.

Production process:1Prepare the ingredients, fukushou fish, yellow lemon, lime, onion, millet spicy, shallot, ginger.

2.Spicy millet, cut the shallots into sections, and shred the onions.

3.Half of the yellow lemon is sliced, and the lime is all in two.

4.Squeeze the juice by hand, half a yellow lemon, one lime. Finally, pick out the seeds that have fallen in. If the lime is small, you can come with two.

5.Add two tablespoons of steamed fish soy sauce, one spoonful of light soy sauce, a little cooking wine, some sugar, and stir well.

6.3 slices of ginger, green onion, 1/2 yellow lemon sliced.

7.Stuff ginger, green onion and two slices of lemon into the belly of the fish.

8.Find a supermarket bag for things, wash it, put the fish in it, pour in the mixed juice, and put the remaining lemons in it as well. Tighten the bag and let the juice coat the fish and place in the refrigerator. Turn over after half an hour and marinate for another half hour.

9.Put the marinated fish on a plate, pour out the juice together, sprinkle millet spicy, onion, sprinkle salt evenly around the plate and the fish, and steam the water for 7-8 minutes after boiling. Turn off the heat and steam for 6-7 minutes.

10.Remove from the pan, sprinkle with chopped green onions, and finally drizzle a dish of clear oil. It can also be left unshown.

Home-cooked Fushou fish.

Ingredients: Appropriate amount of green onions. Garlic sprouts. Fukushou fish. Tomato. Chili pepper. Ginger, soybean paste, oyster sauce, salt.

Production process:1Wash the fish and fry it over medium heat until browned on both sides.

2.Heat the oil and stir-fry the ginger to bring out the fragrance.

3.Under the tomatoes.

4.Add the chili pepper and stir-fry.

5.Add two small bowls of water and add the soy sauce and oyster sauce.

6.Soybean paste stewed.

7.Simmer until the juice is almost reduced, and then add the garlic sprouts.

8.Remove the fish from the pot and put it in a bowl.

9.Drizzle the side dishes over the fish, add the chopped green onions, and don't add salt, the soy sauce and soybean paste are just right for the saltiness.

Method. 1.First, wash the Fushou fish, take out the internal organs, and punch a cross knife on the fish;

2.Wash the ginger and cut it into small pieces and put it into the slit on the fish.

3.Put the fish on a plate, add salt, monosodium glutamate, Uncle Hu powder, cooking wine and marinate for 5 minutes, then put it in a steamer and steam for 8 minutes;

4.Finally, cut the red pepper, ginger and green onion into shreds and sprinkle them on the fish;

5.Fill the pot with a little oil and pour it over the fish after the oil is hot.