How to make braised peeled fish with chives, and how to stew and peel fish?

Seasoning: a little salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of sesame oil, appropriate amount of water starch, appropriate amount of chives, appropriate amount of braised sauce, appropriate amount of pepper.

Preparation of braised skinned fish.

1.Peel the fish with a cross knife and marinate with a pinch of salt for 15 minutes; Shred the ginger, chop the green onion into cubes, slice the garlic and set aside.

2.The marinated fish is lightly pat with cornstarch.

3.Heat the pan, heat the oil, add the fish and fry until golden brown, turn over and fry until served.

4.Leave a little oil in the pot, stir-fry ginger, onion and garlic, add an appropriate amount of water, put in the fried fish pieces, pour over the braised sauce, cooking wine, pepper, and a few drops of balsamic vinegar to boil.

5.Turn to medium heat and simmer for about 5-7 minutes, remove the fish pieces and leave the soup.

6.Thicken with water starch, drop a few drops of sesame oil, and pour it on the fish pieces.

Cooking skills. 1. When frying fish, the pot should be hot and the oil temperature should be high, so that the fried fish will not break the skin; In addition, do not turn it frequently when frying, fry it on medium and low heat and then turn it over, and do not have water on the fish body before frying it, try to dry it.

2. The peeled fish I bought this time is very large, only weighing 2 catties, so the fish meat is very thick, and the surface scratching knife is for easy cooking and more flavorful.

Ingredients: Small peeled fish.

Shallots and ginger.

Preparation of braised peeled fish with chives.

Peel the fish first and let the fish seller kill it first, and then wash it when you come back.

Pour oil into a hot pan, add shredded ginger, then pour in the fish and fry it for about 20 seconds, pour in half a bowl of water, cover it, boil, turn to medium-low heat and simmer for 3 minutes, then add the green onion section, then add an appropriate amount of salt and chicken essence to taste, and simmer the green onion. Preparation of braised peeled fish with chives Step 1

Ingredient breakdown. Ingredients.

2 medium-sized peeled fish.

Accessories. Garlic to taste.

Coriander to taste. Ingredient.

Salt to taste. Cooking oil to taste.

Salty and umami taste. Braised workers travel finch art.

Half an hour takes time.

Easy difficulty. The steps of the tidal stew and peeled fish.

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Wash and drain the peeled fish, evenly spread a little salt on both sides, and marinate for 30 minutes to 1 hour;

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Finely chop the garlic and chop the coriander;

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Heat a wok, pour in a little cooking oil and stir-fry minced garlic until fragrant;

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After smelling the garlic fragrance, put the peeled fish smoothly;

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Add an appropriate amount of boiling water and add an appropriate amount of salt;

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Turn to medium-low heat, cover and simmer;

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Simmer until the water becomes less and thicker, add the coriander segments, turn off the heat and continue to cover the pot and simmer for 2 minutes;

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Remove the lid after 2 minutes;

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Serve on a plate. Tips.

1.The sea fish is relatively fishy, this kind of stewed sea fish in Chaoshan, to be eaten after cooling, it is said to reduce the fishy smell, it seems that it is indeed hot when it is cold, and I think that many sea fish are more delicious after cooling.

2.In the 5th step, I add water to stew directly after putting in the sea fish, or I can fry the sea fish properly and then stew it (Long Li did this); In addition, I only put salt when I seasoned, and when I did PP, I would put some MSG or chicken essence in the morning, saying that the umami of the sea fish can be better played, and I rarely put MSG or chicken essence in cooking, so it is good to follow everyone's preferences;

3.In step 7, the length of time to stew the fish depends on each person's preference, if you like the soup more, simmer it for a short time, if you like the soup less, simmer it for a long time, in short, you should leave a certain amount of soup, and when you eat the fish, it will be better to dip it in some soup and eat it together.

<> material. Peel the fish for one or two.

Sliced ginger. A few fine strips of celery.

Method. 1) Wash and drain the fish with the old empty peeling fish.

2) Cut the celery into sections.

3) Oil pot, put ginger slices, put the peeled fish on both sides and fry it, at this time there are at least 6 mature, put salt, put a little water, simmer, then put celery to cook a little, and finally put soy sauce on the line, celery is mainly used as a side dish, but when eating, because there is blind fish juice, it tastes very good.

<> material. Peel the fish for one or two.

Sliced ginger. A few fine strips of celery.

Method. 1. Wash and drain the skinned fish.

2. Cut the celery into sections.

3. Oil pot, put ginger slices, put peeled fish on both sides and fry it, at this time there are at least 6 mature, put salt, put a little water, simmer, and then put celery to cook a little, and finally put soy sauce on the line, celery is mainly used as a side dish, but the shape is to eat when answering because there is fish juice, so the taste is very clear rent Fuzan.

Ingredients: Small peeled fish.

Shallots and ginger.

Preparation of braised peeled fish with chives.

Peel the fish first and let the fish seller kill it first, and then wash it when you come back.

Pour oil into a hot pan, add shredded ginger, then pour in the fish and fry it for about 20 seconds, pour in half a bowl of water, cover it, boil, turn to medium-low heat and simmer for 3 minutes, then put in the green onion section, and then raise the stove without adding the appropriate amount of salt and chicken essence to adjust the jujube flavor, and simmer the green onion.

Peel the fish and wash it, the oil temperature at the bottom of the pot is hot, stir-fry the green onion and ginger, then put in the peeled fish and add soy sauce, cooking wine, rice vinegar, salt, sugar, add a small amount of water to boil the pot to collect the juice, put in the MSG out of the pot and delicious plucked fish, the home-cooked method is done.

Peeled fish is rich in nutritional value, why should you peel it? Because its skin and head can not be eaten, so it contains a variety of toxins, so after peeling the skin, the meat is as tender as ever, and the fish method is also very simple. Moreover, the nutritional value of fish is rich in the pre-value of Huiqian, and it contains many kinds of vitamins, which is beneficial for people in the sub-health state of the human body to eat more fish to restore the health of the body.

Grilled fish with green onion is a special grilled dish, and the main ingredients are crucian carp and green onions.

Chinese name. Grilled fish with green onions.

Classification. Home cooking.

Taste. Salty.

Main ingredient. Crucian.

Seasonings. Oil, salt, green onion, ginger, soy sauce, monosodium glutamate, sugar, cooking wine.

Difficulty. Moderate.

Ingredients. 600g crucian carp, oil, salt, green onion, ginger, soy sauce, monosodium glutamate, sugar, cooking wine.

Method. <>

Grilled fish with green onions [1].

1. Remove the scales and internal organs of the crucian carp and make a few lines on the fish.

2. Mix the sauce with soy sauce, sugar, cooking wine, salt, put the crucian carp in and marinate for 30 minutes.

3. Put oil in a wok, add the fish and fry until browned on both sides, and serve.

4. Heat oil in a pot, add green onions, ginger and garlic, and star anise and stir until fragrant.

5. Add the fish, add an appropriate amount of water, simmer for 20 minutes, and reduce the juice.

1.If the fish is killed, put less oil in the pot and simply charred on both sides (the temperature should be enough to not stick to the pan, or you can put a little salt in the oil).

2.In another pot, add oil and stir-fry the green onions, and when the green onions are just a little colored, take a few pieces of garlic and ginger and throw them in and fry them together (the amount of green onions can be a little more).

3.When the ingredients are golden brown, take out half of the oil, put a spoonful of bean paste in the pot, and if the mouth is heavy, you can cut a small piece of hot pot base and put it in, stir-fry until the oil turns red and fragrant, put the fried fish in, add cooking wine, add some water, and then add enough water to flood the fish, and then add a little light soy sauce, dark soy sauce and pepper, and a little old vinegar.

4.After waiting for the water to boil, turn to low heat, try the taste, add a little salt and sugar according to personal taste, and note that the flavor will be further concentrated after burning, so you should leave room for it.

5.Cover and simmer over low heat for 5 minutes, then turn over and cook for another 5 minutes (adjust according to the size of the fish).

6.Take out the fish and ingredients from the pot and put them on a plate, turn on the heat to thicken the remaining soup in the pot and pour it over the fish.

7.Cut a little chopped green onion and spread it on top, heat the remaining scallion oil and nourish it on top, and serve.

Ingredients: 1 piece of tofu, 2 green onions, 3 garlic cloves, 2 tablespoons of soy sauce, 1 teaspoon of sugar, a pinch of salt. Method.

1. Wash the tofu, cut it into thick slices, fry it over medium heat until golden brown on both sides, and set aside; 2. Wash the green onions, cut them into sections, and then set aside; 3. Pat the garlic cloves with a knife and set aside; 4. Put the bottom oil in the pot, heat it for about 7 minutes, put in the green onion segment, then put the tofu on the green onion segment, put in the garlic cloves, cover the lid, about a minute, add soy sauce, a little water, sugar, stir-fry a few times, add salt to taste, and you can get out of the pot. Note: Don't cut the tofu too thick, it's not easy to taste, and don't cut it too thin, just make a thicker slice Tofu is best to use northern tofu Tofu is easy to absorb water, but don't put too much water into it, it will dilute the fragrance of the green onion When frying the green onion and cover the pot, use medium-low heat to slowly let the green onion fragrance penetrate into the tofu Of course, the green onion is the best in Zhangqiu, the taste is good, if you don't have other green onions, you can also use other green onions, but the taste is not so strong You don't need to add too many other flavors, what you want is simple and delicious.

Ingredients. Ingredients.

Decapitate the carp. 1 article.

Segments of green onions. 50g excipients. Oil.

Amount. Salt. Amount. Ginger.

Amount. Garlic. Amount. Light soy sauce. Amount. Vinegar.

Amount. Sugar.

Amount. Flour.

Amount. Wine.

Amount. Steps.

1.The carp has a deodorization line and the head is removed after being cleaned up.

2.Cut into cubes.

3.Grasp well with light soy sauce and cooking wine, and marinate for more than 20 minutes.

4.Prepare dry flour and evenly coat the fish pieces.

5.When the oil temperature is 70 or 80 degrees, fry the fish pieces with dry flour until golden brown on both sides, then remove them for later use.

6.Shred the green onion, ginger and garlic.

7.Heat the oil, stir-fry the ginger and garlic until fragrant.

8.Add a small bowl of water, season in a pot, add sugar, salt, drizzle in light soy sauce and vinegar.

9.Add the fish pieces and stir gently and simmer over low heat for 10 minutes.

10.When the pot is removed, add the green onion segments and it will be ready to cook.

1.The fish should be dealt with first, take it home and clean it, there is a black membrane in the belly of the fish must be cleaned up, that thing is the most fishy.

Cut the washed fish with a knife, marinate in cooking wine, salt and ginger slices for 20 minutes, and then dry them with kitchen paper.

Wash and cut all the green onions, ginger, garlic, red peppers, and green bell peppers.

2.Heat a pot and rub a piece of ginger.

3.Add oil and fry the fish until lightly browned on both sides.

4.Then stir-fry the ginger, garlic, green onions, red peppers, and green bell peppers.

5.Put the fried fish in.

6.Add water to cover the fish, add an appropriate amount of salt, cooking wine, pepper and soy sauce.

7.Bring to a boil over high heat, turn to low heat, and when the juice is a little, hook a thin thickener and sprinkle chopped green onions.

1.Grilled fish with green onions, raw materials for this dish].

Middle sea bass, 1 green onion, a little starch.

Seasoning required for this dish].

2 tablespoons soy sauce, 2 teaspoons wine, 1 teaspoon vinegar, a pinch of sesame oil.

Method] 1Remove the head and tail of the sea bass, take the middle section, put it in the pot and fry it over medium heat until the skin is crispy and yellow.

2.Stir-fry the chives in the remaining oil, add the fish segments, soy sauce and wine, simmer for 10 minutes, and add vinegar and sesame oil before cooking.

2.Braised salmon slices with green onions.

Ingredients required for this dish].

Salmon 750 grams.

250 grams of green onions, 50 grams of winter bamboo shoots, 25 grams of shiitake mushrooms (fresh), 5 grams of coriander.

Seasoning required for this dish].

1 gram of star anise, 1 gram of Sichuan pepper, 10 grams of ginger, 25 grams of rice wine, 125 grams of soy sauce, 50 grams of sugar, 3 grams of monosodium glutamate, 35 grams of sesame oil, 50 grams of soybean oil.

Method] 1The salmon spatula blade is 2 inches and 5 minutes long and 1 inch and 5 minutes wide. Cut the green onion into one-and-a-half-inch long pieces; Ginger slices; Winter bamboo shoots cut domino slices; Shiitake mushrooms are large enough to break in half; Blanch the bamboo shoots in boiling water.

2.Put oil in the spoon, and when the oil is hot, fry the fish pieces until golden brown and pour it into the colander.

3.Put the bottom oil in the spoon, when the oil is hot, add the green onion, star anise, Sichuan pepper, ginger and stir-fry, put the fish pieces when it is golden brown, cook the Shao wine, put in the soy sauce, sugar, add the chicken soup, put the winter bamboo shoots and mushrooms on the fire for three minutes, move to the slow fire for half an hour, and then put the monosodium glutamate on the hot fire, simmer the juice thickly, use the green onion pad when serving the plate, pick out the other seasonings, and stack the fish pieces neatly in the plate. Winter bamboo shoots and shiitake mushrooms are placed on the fish, poured with juice, drizzled with sesame oil, and sprinkled with coriander leaves.

Crucian carp has many small spines and is the cheapest;

Tilapia is all big spines, ** is not expensive, and the meat quality is relatively average; The meat of the sea bass is the most pleasing, and there are no small spines, but it may be more than ten dollars more expensive. (The crucian carp I bought yesterday had a lot of roe, and I remembered that it ......was already spring before I even went out.)）

What is the secret of frying fish without breaking the skin? It's hot in the pot, hot in oil, dry the fish, don't rush to turn over four points.

I just finished talking about it earlier, why is the fish skin in my ** broken? Because the back of the fish is slightly higher, you can't eat oil in this kind of pan, and it is easy to break the ...... when you can't turn it overBut it's all eaten by yourself, so it's not a big problem.

Add sliced ginger and shallots.

Another way is to pack the fish out, add another part of oil, and fry the green onion separately until fragrant, the green onion flavor is stronger, and the oil is also bigger ......However, this is not a daily meal at home, and the taste is not as fragrant as fried green onions alone, but it will be much more convenient.

While the pot is hot, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, and a few drops of dark soy sauce.

Cooking wine has been said before, and now I will take it out and talk about it: try to buy the bottle with "X years of aging" written on it, and the wine in the ingredient list ranks first, it will be a few dollars more expensive but the fragrance is much better, and many cheap cooking wines are actually flavored green onion and ginger water ......Alcohol can take away the fishy flavor in the fish, if you don't have cooking wine, you can use white wine and rice wine, but don't use cheap "green onion and ginger water".

Add boiling water, about less than half the height of the fish, and put the white part of the shallots and the tofu.

Shallots, coriander, etc., the closer to the roots, the stronger the fragrance, but the spicy taste of the onion itself will be relatively stronger, and it can be eased a lot after heating, and the sweetness itself will be more prominent, and it can also be boiled into the soup and into the fish.

This time, because I wanted to take pictures, I used the hot pot tofu bought in the supermarket, which belongs to tender tofu but has relatively strong toughness, and it is not easy to rot after cooking for a long time and can also be picked up with chopsticks.

I prefer traditional soft tofu or lactone tofu, and recently I commonly use the boxed soft tofu called Yiqun, which is common in the vegetable market here in Shenzhen.

Cover and simmer for 10-15 minutes to let the fish and tofu absorb the flavor, during which remember to scoop the soup with a small spoon and pour it over the fish that has not been soaked in the soup, at least 2-3 times, so as not to lose the taste of the fish on the top.

Sprinkle the green onion leaves 5 minutes before cooking, then cover and simmer.

What if I don't eat green onions? ”

Fat fish don't eat green onions either, aren't they still willing to buy fish and buy green onions for me to make.