What dishes to put in fish stew, and what dishes to add to fish stew?

Green onion, ginger, garlic, salt, sugar, vinegar, soy sauce, cooking wine, Sichuan pepper, large ingredients, small chili pepper Method: Cut the green onion into sections, slice the ginger, peel and wash the garlic;

Prepare a large bowl, put the green onion, ginger and garlic into the bowl, add one and a half spoons of vinegar, 2-3 spoons of soy sauce, 2 spoons of cooking wine, a spoonful of sugar (can be reduced according to taste), a little salt, 10 peppercorns and 15 peppercorns, two large ingredients, 3 dried chili peppers, put them in a bowl for later use;

Clean the fish, use a knife to tilt the mouth of the fish, both sides should be sliced, and salt is smeared in the knife edge of the slice to absorb the flavor, and the belly and body of the fish are also evenly smeared with some salt;

Evenly coat the fish with a layer of starch, so that it is not easy to stick to the pot, and the fish is more tender;

Fry the fish, the amount of oil is 2-3 times that of normal stir-frying, after heating, put the fish gently in, fry on both sides, fry almost yellow, pour the seasoning in the bowl into it, cover the pot and stuff it for two minutes, don't leave, there is not much water to be careful paste, then add water until the fish is not over, boil over high heat, and then change to low heat to stew;

Stew for an hour to completely absorb the flavor, sprinkle some coriander and chicken essence after stewing, and remove from the pot!

Tofu, tomatoes, fresh bamboo shoots, coriander, ginger, sauerkraut.

1. Stewed fish will generally be filled with green onions, ginger and garlic. Put the side dishes, and the tofu goes well with the fish. Other vegetarian dishes can be put with yuba, bean sprouts, vermicelli, cabbage, pickled cabbage, coriander, and bamboo shoots.

2. Ingredients. Wash the carp, remove the internal organs, cut the green onion into sections, slice the ginger and garlic, wash the star anise and dried red pepper, and set aside.

3. Heat oil in a pot, add green onion, ginger, garlic, star anise, and dried red pepper and stir-fry until fragrant.

4. Add dark soy sauce.

5. Pour in an appropriate amount of water.

6. Put the fish in the pot.

7. Add cooking wine, vinegar, sugar, fragrant sauce and salt.

8. Add thirteen spices, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

9. Add minced garlic and monosodium glutamate.

10. Serve on a plate and sprinkle in the coriander.

Fish stew can be increased with cabbage, and mustard can be added.

Add sauerkraut, super delicious, or yuba can also be used, it is very delicious.

For the appropriate add a little fat, plus. Brother is a big white radish and the most delicious.

1. Stewed fish and tofu complement each other.

From a nutritional point of view, fish is an animal food, with a high content of high-quality protein and a very low fat content, and tofu is also one of the foods with high protein content in all foods, and it is also a high-quality protein.

Although the protein in tofu is also a high-quality protein, it lacks methionine in comparison, and methionine is very abundant in fish, so it can improve the quality of tofu protein and play a complementary role in protein.

The iron absorption rate contained in soy products is very low, but when combined with animal food fish, its utilization can be greatly improved.

Tofu contains more calcium, while fish contains vitamin D, the two are eaten together, with the help of vitamin D in the fish, the body's absorption rate of calcium is increased many times. The plant cholesterol in soy products can also reduce the absorption of cholesterol contained in fish.

2. Stewed fish with loofah to clear heat and detoxify.

The loofah is delicious, not only a favorite vegetable, but also has a good medicinal health effect, as well as a beauty and skin care effect. Traditional Chinese medicine believes that the loofah is cool in nature, sweet in taste, and has the effect of clearing heat and dissolving phlegm, cooling the blood and detoxifying. In addition, often eating loofah also has the effect of beauty and regulating menstrual abnormalities.

The content of vitamin C in loofah is high, containing 8 mg per 100 grams, which can be used to prevent scurvy and prevent various vitamin C deficiencies. The content of vitamin B1 in loofah is also high, which is conducive to the brain development of children and the maintenance of brain health in middle-aged and elderly people.

Luffa crucian carp soup is not only delicious, but also beneficial to qi and spleen, heat clearing and detoxification, and regulating milk. Luffa crucian carp soup can also be used as an auxiliary conditioning diet for patients with breast lumps, and it also has the effect of promoting lactation, which is a good product for postpartum women to regulate their bodies.

3. The stewed fish with sauerkraut is tender and refreshing.

Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a large jar, taken with use, and can be eaten until the summer of the next year. Sauerkraut is often used for chicken, duck, fish, and meat to make soup. The lactic acid in sauerkraut can be appetizing and refreshing, sober up and greasy, increase appetite, help digestion, and promote the body's absorption of iron.

At the same time, cabbage becomes sour, and the nutrients it contains are not easily lost.

Sauerkraut fish is a famous specialty dish in Sichuan, it is fresh and tender and refreshing, appetizing and spleen-strengthening, sobering and refreshing, the soup is delicious and palatable, with grass carp as the main ingredient, with kimchi and other ingredients boiled, the taste is sour and spicy and delicious; Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients; The lactic acid in sauerkraut can promote the body's absorption of iron and can also increase a person's appetite. Sauerkraut fish, like boiled fish, is the most flavorful way to eat fish.

This diving fillet looks like a boiled fish, but in fact, there is a difference, the fillet of the boiled fish is not oiled. After the oil has been filled, the juice is retained, and the taste is more tender and smooth; The cabbage is tender and juicy, and it is extremely delicious.

Ingredient breakdown. Ingredients: 300 grams of cabbage, 400 grams of grass carp, 100 grams of vermicelli, Ingredients: 1 egg white, 1 tablespoon of green onion, ginger and garlic, 6-8 dried red peppers, seasoning:

About 30 Sichuan peppercorns, 1 teaspoon of light soy sauce, 1 tablespoon of cooking wine, 1 2 tablespoons of Pixian bean paste.

White pepper powder 1 2 teaspoons Appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of water starch, appropriate amount of broth, appropriate amount of vegetable oil, appropriate amount of chili powder, appropriate amount of Sichuan pepper powderProcessing process:

1. Prepare raw materials.

2. Wash the cabbage, and the cabbage will be crossed with 2-3 knives.

3. Cut the cabbage into slices; Soak the vermicelli in warm water until soft and set aside.

4. Wash the grass carp, remove the head and tail, and remove the fish meat along the bones.

5. Remove the big thorns.

6. Slice the fish meat, and do not need the fish skin.

7. Marinate with a little green onion, ginger and garlic, cooking wine, salt, white pepper, water starch and egg white for half an hour to taste.

Pour oil into a wok and bring to a warm temperature and add the marinated fillets.

9. Remove the fish fillets as soon as they change color and set aside.

10. Leave the bottom oil in the wok, add Sichuan pepper, dried red pepper, minced green onion, ginger and garlic, Pixian bean paste, and stir-fry until fragrant.

11. Add soy sauce.

12. Pour in the stock or water and bring to a boil.

13. Add vermicelli.

14. Cook until the vermicelli is almost cooked, then add the cabbage slices and cook.

15. Add salt and chicken essence to taste.

16. Pour the ingredients from the pot into a large bowl, and then add the smooth fish fillet.

17. Sprinkle with minced green onion, minced garlic, peppercorn powder and chili powder.

18. Pour an appropriate amount of vegetable oil into a frying spoon and heat it.

19. Pour it on the fish fillet.

How to stew delicious fish and sea cabbage with side dishes? And the delicious fish stewed with sauerkraut is also delicious, sour and refreshing.

The dishes that can be put in the stew are cabbage, green onions, ginger cubes, hazelnut mills, shiitake mushrooms, green chilies, dried red peppers, and garlic.

1. Oil: Wash the fish, change the knife, control the water and clean the cong, and fry for three or four minutes in oil or hot fire.

2. Adjust the soup: master the amount of salt according to your own taste, cut the green onion into sections, slice the ginger, peel the garlic, put all the ingredients in the cooking basin, mix thoroughly, then wash the hazelnut, soak it in water, and cut the potatoes into pieces and disassemble it for later use.

3. Fish stew: After the fish is oiled, pour the excess oil into the pure, pour the adjusted soup on the fish, add pork belly, add boiling water, the amount of water is not lower than the side of the big spoon, simmer on high heat, turn down the heat and simmer for 20 minutes after the water is boiled for three or five minutes.

4. Feeding: After the fish is stewed in the pot for about 25 minutes, add vermicelli, potatoes and hazelnut, add the tofu cut into large slices after 10 minutes, cabbage, cabbage can be put in the whole piece, turn off the heat after five or six minutes, and be sure to use a slightly larger basin to serve, so that the atmosphere is enough to eat.

The dishes that can be put in the stew of fish are cabbage, green onions, ginger potato wedges, hazelnut milling, shiitake mushrooms, green chilies, dried red peppers, and garlic.

1. Oil: Wash the fish, change the knife, control the water and fry it for three or four minutes.

2. Adjust the soup: master the amount of salt according to your own taste, cut the green onion into sections, slice the ginger, peel the garlic, put all the ingredients in the cooking basin, mix thoroughly, then wash the hazelnut, soak it in water, and cut the potatoes into pieces for later use.

3. Stewed fish: After the fish has been oiled, pour out the excess oil, pour the prepared soup on the fish, add pork belly, add boiling water, the amount of water is lower than the side of the big spoon for the hungry, simmer on high heat, turn down the heat after boiling the water for three or five minutes, and simmer for 20 minutes.

4. Feeding: After the fish is stewed in the pot for about 25 minutes, add vermicelli, potatoes and hazelnut, and after 10 minutes, add the tofu cut into large slices, cabbage, and cabbage can be put in whole.