How to stew fish deliciously, how to stew fish delicious

I have a super simple method, and the fish meat is tender and juicy, and there is no fishy smell, but the fish must be alive, first, clean up the fish, try to dry the fish blood, because the fish blood is very fishy, second, and most importantly, on both sides of the body near the head of the fish shallowly cut a knife, the fishy tendon is pulled out, it is white, okay, and then draw the flower knife, third, chop the ginger and garlic into the fish, [ginger is about 40 grams, garlic is about 50 grams,] Then put about 100 grams of soy sauce into the fish, a little salt, a little chicken essence, a little cooking wine, and then spread all the ingredients evenly inside and outside the fish, cover for 20-30 minutes, fourth, put oil in the hot pan, fry the fish first, change color on both sides, and then put those ingredients into the stuffy together, and then put a little water, stuffy, sprinkle the green onion on the plate and then serve it, [this method can also be steamed, the previous steps are the same, that is, after frying, then steamed, the same tender and juicy] There are also deep-sea fish to be fried to be delicious, and before frying, salt, cooking wine, ginger slices should be marinated to let it taste, so that the fish is delicious.

It depends on what kind of fish, but I personally think the hot and sour fish is delicious.

Cook in a pot under cool water, flower knife, green onion, ginger, garlic, peppercorns, chili pepper, carp, oyster sauce and soy sauce.

Delicious way to stew fish:Ingredients: 1 piece of fish.

Excipients: salt 5g, green onion 2g, ginger 1g, garlic 7g, ingredients 1g, Sichuan pepper 2g, soy sauce 4g, vinegar 4g, sugar 4g, cinnamon 2.

Steps: 1. Remove the scales and stomach of the fish, and wash it.

2. Change the knife. <>

3. Prepare condiments.

4. Put oil in the pot, add condiments and stir until fragrant.

5. Add a little soy sauce.

6. Add vinegar.

7. Add the beer.

8. Add an appropriate amount of water and 1 tablespoon of sugar.

9. Add an appropriate amount of salt.

10. After the soup boils, put the fish in the pot and simmer for 15 minutes, turn it over and simmer for another 5 minutes.

Ingredients: appropriate amount of herring; Appropriate amount of green onion, ginger and garlic; Sichuan pepper, appropriate amount of ingredients; Salt; Vinegar; cooking wine, sugar to taste; Cooking oil, light soy sauce to taste.

The steps are as follows: 1. Remove the head and internal organs of the bought herring, clean it and set aside.

2. Wash and cut the green onion, wash and slice the ginger, and chop the garlic cloves.

3. Pour cooking oil into the pot and cook eight parts.

4. Add the fish, fry it on both sides, then add Sichuan pepper, spices, vinegar, cooking wine, salt, green onion, ginger, garlic, sugar, light soy sauce.

5. Add water and fish level, bring to a boil over high heat, and simmer over medium heat.

6. About 20 minutes, remove from the pot and put on a plate.

<> "Ingredients: 1 fresh carp, green onion and ginger, Sichuan pepper, spices, angelica, a pinch of salt.

Method:1After the fish is processed, clean the Zen dough and leave the internal organs unwanted, then cut into several large pieces, and put an appropriate amount of oil in a hot pan to heat.

2.When the oil temperature is slightly smoking, put in the fish pieces, fry them on high heat until golden brown on both sides, add the pepper angelica, add water, add more and drink fish soup. 3.

Simmer in green onion and ginger over high heat, first open the lid and stew for 10 minutes, skim off the oil foam floating on the surface, put in a little appropriate amount of salt after 10 minutes, and then turn to medium-low heat and simmer for 30 minutes. After He's oranges come out of the pot, you can put some coriander and chopped green onions.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Do you like to eat fish? My hometown is a beautiful seaside city, and our local residents love home-cooked fish stews. Fish stew is a popular home-cooked dish, and the recipe is similar but different from house to house.

So how to make stewed fish delicious, how to eat nutritious and healthy?

Clean the fresh fish. Scrape the scales to remove the internal organs, do not need to be fried, directly put into the prepared fish soup and stew, take the stewed sea trash fish as an example: choose 2 3 taels of about 3 blackhead fish, 3 silver carp, Lang Chang bar fish, 2 small kidnappers each, you can also use small yellow croaker or small net fish, anyway, the variety of fish is at least 3 kinds, more than 4 5 kinds are OK, so it is called trash fish.

The fish are not large. This fish stew is sold in our local seafood restaurants, both in large restaurants and small restaurants, and the key is that the fish must be fresh.

The method is to put oil on the pot, heat, first such as star anise, ginger slices fried discoloration and fried flavor, and then into the green onion section, garlic, peppercorns, dried chili pepper section fried out of the fragrance, and then in turn into the light soy sauce, vinegar, oyster sauce, cooking wine, at this time you need to use high fire, the vinegar fragrance is stimulated, add hot water, and then add salt, sugar, monosodium glutamate, chicken essence to adjust the taste, at this time to taste the fish soup, basically can only taste. It's fresh and sour, and I can't taste salty, but that's just right. Bring the fire to a boil, remove the slag, wash the fish, clean it up, scrape the scales, remove the internal organs, and put the gills into the fish soup.

Fresh marine fish does not need to be stewed for as long as river fish, it can be used for 20 minutes. It is also like river fish, use a small spoon to scoop the fish soup and pour it on the fish can have a short stay, which proves that the fish has been stewed into the flavor, turn on the high heat to collect the fish juice, make the fish soup more viscous, sprinkle in the leek segment can be out of the pot and put on the plate. The fish soup is yellow and red, and a bowl of white rice and bibimbap is a must, which is really delicious!

Here are some more tips:1The amount of salt used is not quantitative, it depends on the size of the fish, and novice cooks should pay attention.

2.For fish and seafood, the second pot head is better than cooking wine. 3.

Any river fish can use this recipe to stew fish.