I like to eat fish, can anyone recommend a few ways to cook fish at home!! Thank you so much!

There are several ways to make fish.

1) Sweet and sour fish.

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.

2) Braised 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 has been concentrated in the pot, and the color is dark red, because there is a stewing process, so the braised fish is more flavorful

I learned from my grandfather how to stew fish!! Clean the hohoho fish and cut it into sections, drain the water and set aside

Put oil in the pot, put in more than a dozen peppercorns, and then wait for it to be hot, the peppercorns become a little mushy and pour vinegar, and there will be a bang Then the fragrance will come out Put the fish segments in, put the green onion segments and ginger Turn a few times, and then pour water, it is best to dissolve the essence of chicken in hot water It acts as a broth Because it is a fish made by my grandfather during the New Year, the lord uses a soup of stewed meat But I make fish with my mother at home and use chicken essence water instead of the soup The soup should be generous If you don't have the fish pieces, and you have to put a few coriander The whole plant is more feeling Hey Simmer for 30 minutes and you're done

The sweet and sour taste is something that few girls can resist. I like to use sea bass, the meat is tender and there are few spines, and grass carp and crucian carp can be used. After the fish is cleaned, scratch the surface with a knife, evenly spread a layer of cooking wine, salt, pepper, stuff ginger slices and green onions into the fish belly, and marinate for about half an hour.

Put oil in a frying pan and fry slowly over low heat until both sides turn slightly yellow and serve. Use the bottom oil in the pot to fry the green onions, ginger garlic, Sichuan pepper and dried chili peppers until fragrant, add a tablespoon of tomato paste, appropriate sugar and balsamic vinegar (adjust according to your taste), put in the sea bass, add a bowl of water, cover the belly of the fish, turn to low heat after boiling, simmer until the soup is viscous, sprinkle some chopped green onions and white sesame seeds.

2. Sauerkraut fish.

The fish is smooth, tender and fresh, and it is served with a bowl of rice. Grass carp, sea bass, dragon carp, silver carp and so on can be, when buying fish, you can ask the master to directly slice the fish into fish fillets, and the fish bones should also be taken back. Sauerkraut and sour radish are soaked in advance, and you can also buy sauerkraut fish packets directly.

Put the fish in a bowl, add cooking wine, salt, pepper, starch and an egg white, and mix repeatedly until the fillets are thick and firm. Put oil in a frying pan, fry chives, ginger, garlic and dried chili peppers after heating, add sauerkraut and stir-fry to bring out the fragrance, pour two bowls of water to boil, pour in the fish bones to boil, the soup becomes milky white and then take out the fish bones and discard, friends who like to eat vegetables can add some bean skin and bean sprouts to cook together. Put in the fish fillets in turn over medium-low heat, and it will cook in about half a minute, then put them in a bowl.

Heat the oil in another pot, add minced garlic, chili flakes, peppercorns, chopped green onions, sesame seeds, and hot oil to pour out the fragrance, and you're done.

Steamed yellow croaker.

Method: Remove the internal organs of the yellow croaker, clean it, and put it with knife flowers. Mix a bowl of juice (add salt, oyster sauce, cooking wine, vinegar and stir well) and pour it on the yellow croaker, rub and massage it with your hands for a while to marinate and absorb the flavor.

2. Sprinkle the green onion and ginger evenly in the steaming plate. 3Place the marinated yellow croaker in the steaming tray and sprinkle the green onion and ginger shreds on top again. 4. Boil water in a pot, put on the steaming tray, steam the yellow croaker for ten minutes on high heat, and turn off the heat.

5. Pour the soup in the steaming tray into the pot from another pot, put some water starch to boil it to make it sticky, pour it on the steamed yellow croaker and serve.

Squirrel fish, braised fish, boiled fish, steamed fish, sauerkraut fish, these are all delicious and easy to make. For example, sauerkraut fish, we will fillet the fish into thin slices of equal size, marinate them with starch and cooking wine, then heat the oil, put in the sauerkraut fish after the oil is hot, fry the ingredients, add appropriate monosodium glutamate, oyster sauce, light soy sauce, put in the fish after the water is boiled, blanch for about three minutes, and put the green onion and coriander out of the pot. I especially like to eat fish.

Braised fish, steamed fish, boiled fish, made into fish, fish-flavored shredded pork. I like to eat fish, because fish is very nutritious, and eating fish will make you smarter.

Grilled fish, steamed fish, fried, boiled fish, sauerkraut fish, fish are particularly delicious; I don't like to eat fish because I think it has a lot of spines and it is particularly inconvenient to eat.

My dad's braised yellow croaker is no less than that of a senior chef.

Method:1Heat the oil in a pan and add the fish before the oil boils.

2.After frying on one side, turn over and fry until the surface is golden brown.

3.Serve the fried yellow croaker for later use.

5.In another oil pot, add two tablespoons of oil, add minced ginger and garlic in cold oil, and stir-fry the white section of green onion until fragrant.

6.Mix seasoning A (2 tbsp sake, 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 cup water (stock)) and set aside.

7.Put the fish in a pan of sautéed oil and pour in seasoning A (2 tbsp sake, 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 cup water (stock)).

8.After bringing to a boil over medium heat, reduce the heat to low and cook until the soup is thick.

Needless to say, the previous process of washing fish

Braised Dry Braised Steamed Look at what kind of fish.

Sweet and sour fish, as well as boiled fish.

I love steamed mandarin fish.

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.

When I saw the topic of eating fish, I couldn't help but say a few words, because I grew up on the beach since I was a child, and I was born with a "cat" who likes to eat fish. It's uncomfortable not to eat a meal, so I especially like to cook fish, and I must introduce you to a few ways to eat fish: first, home-cooked fish stew by the sea.

During the open season, a variety of fresh fish are available in large quantities. At this time, there are many kinds of fish, and the taste is fresh. The most suitable is stew.

Ingredients: Appropriate amount of fresh fish Ingredients: green onion, ginger and garlic seasoning:

Sauce, salt, chicken essence, cooking wine, sugar, one clove of ingredients, white vinegar Method: First, clean the fish and remove the gill internal organs, scrape off the scales and put it on a plate. Second, add the green onions, ginger and garlic to the hot pan and cold oil and stir-fry until fragrant, and fry the sauce to bring out the fragrance.

Cook in cooking wine, add sugar, add a little white vinegar to the soup and bring to a boil. Third, push the fish neatly into the pot, bring to a boil over high heat, turn to low heat and simmer until the soup is thick and seasoned. Add salt, chicken essence to taste, sprinkle green onion and coriander out of the pot.

Ingredients: Choose fish with less spines and thick meat (such as mackerel, yellow croaker, opium fish, eel, stick fish, etc.) Ingredients: green onion ginger, leeks, pork fat pork belly stuffing seasoning:

Salt, cooking wine, chicken essence, pepper, pepper oil, green onion and ginger water Method: First, wash the fish and slice it in half to take the meat, and scrape the fish into fish puree with a knife. Second, stir the pork belly filling and fish puree well, add salt, cooking wine, chicken essence, pepper and add green onion and ginger water in batches.

Whip while adding water to make the filling fully absorb water and expand and strengthen. Thirdly, mince the leeks and add them to the filling, pour in the pepper oil and mix well. You can make dumplings.

Features: The juice is dripping, the fish is overflowing, and the fresh can swallow the tongue. Tips:

First, use fish to make dumplings with filling, and the choice of fish must be fresh and odorless. Otherwise, it will affect the texture and taste. Second, adding pork can make the filling more lubricated, and it has the effect of removing the smell and increasing the flavor.

The leek and fish filling are a perfect match! Fried fish often buy some fresh small fish from the market, wash them at home and fry them to eat. It can be made crispy and crispy, and the whole fish is belly.

Ingredients: Fresh small fish Appropriate amount Ingredients: flour, egg seasoning:

Salt, Sichuan peppercorns, green onion and ginger, cooking wine method: First, remove the internal organs and scales of the small fish, wash them, and marinate them with green onion and ginger slices, Sichuan peppercorns, cooking wine, and salt for more than half an hour. Let it taste good.

Second, pick up the pickled fish and remove the green onions, ginger, and peppercorns. Beat in the eggs and mix in the flour to evenly coat the batter. Third, when the oil temperature in the pot is 60% hot, fry the fish in turn until golden brown and take it out, and when the oil temperature in the pot rises again, fry the fish in the pot until crispy and ready to eat.

In fact, no matter how big or small the fish is, as long as it is fresh, it is particularly delicious. (**Original).

I like to eat it as squirrel fish because the meat is charred on the outside and tender on the inside, and it is very juicy and delicious.

Steam, cut the fish on both sides, add ginger and garlic, oyster sauce, vinegar, salt and monosodium glutamate, steam in the pot for 30 winds, and then sprinkle with chopped green onions. Drizzle with hot oil and serve.

Chinese food culture is broad and profound, and there are n ways to eat a fish. I like to eat sauerkraut fish. First, the fish meat is removed, cut into thin slices, marinated for a while with seasonings, and then the fish bones are fried in a pot for a while to simmer a thick fish broth.

Add sauerkraut and other side dishes, and the sauerkraut fish is complete.

There are many ways to prepare fish, and braised fish pieces are also a good dish. Clean the prepared fish, cut it into pieces and marinate it for preparation, put oil in the pan to fry the fish until golden brown on both sides, leave the bottom oil in the pot and fry the green onions, ginger, garlic, chili peppers, and stir-fry until fragrant.

Preparation of spicy boiled fish.

Here's how: Raw material preparation:

Carp, Sichuan peppercorns, Sichuan peppercorns, chili pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

Utensils preparation: knife (quick knife), pot (iron pot), pot (deep pot).

Open: 1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly, and then open it from the tail, cut the fish into two, take out the fish bones, and start to slice from the tail, and the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. In order to enhance freshness, add a little sugar and monosodium glutamate, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a lot of oil in the pot (ld is distressed to see it), wait for the oil to become 9 hot, first put the marinated fish head, fry it and put it into the basin containing the bean sprouts, and then put the appropriate amount of fish meat in the oil pot, slide it away and scoop it into the pot containing the bean sprouts, until all the fish meat is smoothed.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

Dip edge fish is done!

Ingredients: a side fish, green onion, ginger, a pot and other containers.

Preliminary processing: Wash the fish, shred the green onion (keep the shallots), and slice the ginger.

Preparation: (1) Wash the wok and boil in water until it boils.

2) Put the fish in a bowl and add the shallots. Sliced ginger. Pour boiling water and cover? h to hot (about 10 minutes, with the fish eye protruding, easily inserted with chopsticks to cook).

3) Scoop up the fish and put it on a plate, put shredded green onions, pour a little oil on the fish, and finally put soy sauce on the side of the fish to taste.

@..Try 2 tries, right?

Super cute! "Fish Steak"--

Ingredients: net fish, eggs, breadcrumbs.

Seasoning: cooking wine, salt, pepper, starch, minced green onion and ginger, pepper salt or tomato paste.

Method:1Chop the fish into a fine puree, you can add some fatty pork to chop together; Chop the green onion and ginger separately.

2.Put the minced fish puree into a bowl, add minced green onion and ginger, beat in eggs, add salt, cooking wine, pepper, and an appropriate amount of starch to make a filling.

3.Make the mixed fish filling into the shape you want, it can be fish cakes, fish balls, or any shape, dip the breadcrumbs evenly, and make them one by one.

4.Pour a little oil into the pan, saying that it is going to be fried, but in fact, it is enough to put the amount of oil we usually fry the vegetables, and it is enough to fry it over low heat.

5.It can be dipped in pepper, salt or tomato sauce.

Super delicious! "Tender Fish Fillet Soup"--

Ingredients: grass carp.

Excipients: coriander, angelica, ginger, cooking wine, etc.

Method: 1, first cut the fish fillet into thin slices (the knife should be sharpened first, the thinner the fish fillet is better, and you won't feel the small thorns when you eat it), chop the coriander, shred the ginger, cut the angelica into small pieces, and set aside.

2. Add a small amount of sugar, salt and monosodium glutamate to the fish fillet and mix well with an appropriate amount of starch. Angelica (not too much, otherwise you won't be able to eat the fish) segment with an appropriate amount of water soaked. 3. Put an appropriate amount of water into the pot, pour in the angelica and ginger shreds and bring to a boil.

After the water boils, slide in the fish fillets, and gently stir with chopsticks to prevent the fish fillets.

4 Boil the soup again for a while until the fish fillets turn white and open and float, then add salt, monosodium glutamate, a small amount of cooking wine and pepper, turn off the heat, sprinkle in the chopped coriander, and remove from the pot.