How to make braised fish so that it has all the color and flavor?

Put soy sauce and green onions, and of course the braised fish overnight is the best.

My best thing is braised fish. I grew up eating fish and have a strong dependence on it.

Get to the point. I think the most distinctive way to cook is to make it original.

Usually I buy crucian carp.

First of all, kill the fish, wash it, and put it in a basket, just when the pan is hot, you can drip some water off the fish.

Again, ** hot pan, don't rush to put the oil in it first, first burn the pot hot, then put the oil, cut some ginger and put it in, sprinkle some salt into it, so as not to stick to the pan when the fish will be fried, at this time the oil is not too hot when you can put the fish in, fry the fish on medium heat, and wait until both sides are fried thoroughly, pour some cooking wine on the fish to remove the fish. Then put the dark soy sauce, then put a big bowl of water, basically the water covers the fish body, then cover the pot, increase the heat, and when it boils, put some sugar, the sugar can be fresh. If you like spicy food, you can add some dried chili peppers to it.

Then turn down the heat to medium-low and let the soup slowly reduce the juice.

Usually I simmer in the pot for about 40 minutes, for a longer time, to let the flavor into the meat. When the soup is not very much, you can put salt in it, and then you can cook it and serve it.

Remember, you have already put a little salt when frying the fish, and pay attention to the appropriate amount when you put salt later.

The basic steps are just that, not complicated. It's that what I said is more complicated, and it's easy to understand.

Try it another day, if it doesn't taste good, we'll discuss it.

<> braised fish. Ingredient main

1 sea bass for 2 servings.

Excipients others

2 grams of salt, 1 tablespoon of cooking wine, 2 teaspoons of minced garlic (10 grams), 15 grams of green onions, 15 grams of ginger, 2 tablespoons of soy sauce, 10 grams of sugar, 1 star anise, appropriate amount of oil, 1 piece of Knorr old hen soup.

Preparation of braised fish.

Step 1

Clean up the fish, wash it, and make a few diagonal incisions in the body of the fish, without cutting off.

Step 1

Add salt and cooking wine to the fish, rub well, and let it stand for 20 minutes to remove the smell and set aside.

Step 1

Put oil in a pan and boil until it is 50% hot, fry the fish in the pan until golden brown on both sides, and then remove it for later use.

Step 1

Leave a little oil in the pan to keep the oil warm, stir-fry the chives, ginger slices, and minced garlic until fragrant, then add the fish.

Step 1

Add water, star anise, soy sauce, sugar, Knorr old hen soup flavored thick soup treasure, and bring to a boil over high heat.

Step 1

When the soup melts, the soup will become thick and delicious. Continue on high heat until the soup is dry, then serve.

Picture of the finished braised fish.

<> cooking tips for braised fish.

1.The main treatment of fish is to remove the gills, scrape the scales, and remove the internal organs, and each step should be carefully taken to prevent the fishy smell and bitter smell from being left. In addition, marinating the fish with ginger and cooking wine before cooking can also effectively remove the fishy smell and retain the umami taste.

2.When cooking fish, add thick soup treasure to the soup, which can make the sauce thick and smooth, and even have the feeling of layer by layer drawing, pay attention to put it in when you burn the soup, don't put it late, and then match it with smooth and tender white fish, which makes people's appetite move.

The method of braised fish is actually very simple, you can boil the oil in the pot, and then burn the oil to 67, put the fish in the pot when it is ripe, and at this time put some rock sugar, then stir-fry, and then put water, you can put some braised soy sauce in the water.

Material. A piece of tilapia, shredded ginger, green garlic, a little red pepper, soy sauce, vinegar, salt.

Method. 1. Heat the oil in the pan, heat the fish and turn it over quickly.

2. Add shredded ginger, red pepper and salt, fry until golden brown and change sides.

3. Wait for the vinegar to be golden on both sides, add a small half bowl of water, put soy sauce and green garlic, cover the pot, and simmer.

4. Put some green garlic leaves, and wait for the garlic leaves to change color.

Answer: 1. Ingredients needed to make braised fish:

2 catties of fish, 1 piece of ginger, 4 cloves of garlic, 2 garlic sprouts, 2 coriander, 4 green onions, 6 spicy millet, 1 green pepper, 1 spoon of bean sauce, 1 spoon of Lao Gan Ma, 2 spoons of bad chili, 2 spoons of soy sauce, 2 spoons of balsamic vinegar, 20 peppercorns, 3 spoons of cooking wine, 150g of oil, 5g of salt

2. Ingredients needed to make braised fish:

1. Remove the scales of the carp, remove the black membrane of the abdomen, clean it and set aside.

2. Slice ginger and garlic cloves, cut green onions, garlic sprouts and coriander sprouts into sections, cut large green peppers into cubes, and cut millet spicy cubes for later use.

3. Marinate the washed fish with ginger slices, green onions and cooking wine for 20 minutes.

4. Put oil in a pan and add a little salt to fry the fish until golden brown on both sides.

5. Fry the fish and serve.

6. Using the oil for frying fish, put ginger and garlic slices in the pot, and stir-fry green onions, garlic, coriander and peppercorns until fragrant.

7. When the spices are fried until golden brown, add the bean paste, Lao Gan Ma and the bad chili peppers, and stir-fry the red oil.

8. Add a large bowl of water to the pot after the red oil is fried.

9. After the soup boils, put the fried fish into the pot, add the remaining green onions, garlic and coriander, and cook over medium heat for 15 minutes.

10. When the fish is boiled, you can take it out of the pot, sprinkle a little chopped green onion, and the braised fish is ready.

The first method: braised hairtail.

Ingredients: hairtail, garlic, chives, ginger, starch, braised sauce, cooking oil, cooking wine, salt.

Preparation of braised hairtail:

Step 1: Wash the hairtail and cut it into 5cm segments, and make a knife on both sides of the fish; Wrap the fish with a thin layer of starch after the knife has been changed;

Step 2: Add an appropriate amount of cooking oil to the pot, and when the oil is hot, fry the hairtail into the pan until golden brown on both sides, and then put it out for later use;

Step 3: Take another pot, add an appropriate amount of oil to the pot, and fry the ingredients in the pot until fragrant; Cook with most of the sauce;

Step 4: Pour in boiling water or stock; Add the fried fish pieces and stew; Add sugar to freshen;

Step 5: Cook in cooking wine; Simmer for 15 minutes, and finally reduce the viscous juice on high heat and serve on a plate.

The second method: braised crucian carp.

Ingredients: Appropriate amount of crucian carp, green onion and ginger, 6 garlic cloves, appropriate amount of salt, 20 grams of tomato sauce, 10 ml of dark soy sauce, 20 ml of light soy sauce, 5 grams of sugar, appropriate amount of salt, appropriate amount of water starch.

Preparation of braised crucian carp:

Step 2: Then dip the crucian carp in egg liquid, add an appropriate amount of oil to the frying pan and fry the crucian carp until it is over, do not rush to turn it over, shake the pot, the fish can be shaken and then turned over, and turn off the heat on both sides.

Step 3: Pour oil into a wok and fry chives, ginger and garlic, add tomato sauce, stir-fry until fragrant, add crucian carp, and add an appropriate amount of boiling water.

Step 4: Add dark soy sauce, light soy sauce, cooking wine, sugar, and cook over high heat, and pour the soup over the fish with a spoon during the firing process.

Step 5: After the fire is boiled for 15 minutes, remove the green onion and ginger, put out the fish, pour the water starch into the soup to thicken, then pour the soup on top of the fish, and sprinkle with shredded green onions.

Ingredients: Fish, green onion, monosodium glutamate, garlic sprouts, cooking wine, salt, sugar, oyster sauce, soy sauce, garlic, ginger.

1 fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt, etc.

1.Remove the internal organs and gills of the fish, cut off the fins and tails, and cut some oblique knife edges on both sides of the fish; Then use kitchen paper to blot as much water as possible from the fish.

2.Put about 50g of oil in the pan, add the fish when the 6 layers are hot, turn over when one side is golden brown, and serve the fish on a plate when the other side is also golden.

3.Leave a little oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, pour in 1 2 tablespoons vinegar, 1 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 4 tablespoons sugar, a pinch of salt and a bowl of water.

4.When the water in the pot is boiling, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

Tip 1Cutting off the gills, fins, and tail can remove the fishy smell.

2.Fry the fish before stewing, and the flesh will be firmer after the stew.