How to make pan fried and squeezed fish, the home style practice of pan fried fish pieces

Material. Dosage.

Green onions, ginger, small peppers, salt.

Soy sauce method.

1.Kill the fish first, clean it, and remember to wash the black layer in the fish belly!

2.Squeeze the fish to dry it, then spread the sliced ginger and salt evenly on the squeezed fish, and marinate for about 10-15 minutes.

3.Pour oil into a frying pan, put shredded ginger, chili peppers, and green onions to fry the fragrance, and then you can squeeze the fish into the pan and fry it!

4.Fry for a while, turn the fish and heat it evenly.

5.Fry it a little and the fish will be golden brown on both sides! At this time, put some soy sauce on the fish, sprinkle chopped green onions, cover the pot and simmer for a while!

6.The pan-fried squeezed fish is finished and ready to be served!

Material. Snow peas, grass ru, carrots, winter ru, snow fungus, goldenrod, parsley, onion to taste.

Method. 1. Soak the winter ru, snow fungus and golden needle flower in water, wash the grass well, cut the word "ten" at the bottom, remove the hard fibers at both ends of the snow peas, and cut the parsley and onion for later use;

2. Boil water, "fly" the other ingredients except parsley and onion, drain and set aside;

3. Stir-fry the garlic in a hot oil pan, fry the parsley and onion slightly, then fry the other ingredients well, adjust the salt and chicken essence, hook a little thickening, and finally put a little "tail oil" out of the pot.

Fish pieces, coriander, ginger, garlic, peanut oil, salt, oyster sauce.

01 Prepare the ingredients, appropriate amount of fish pieces, two corianders. The fish pieces are bought from the belly of grass carp, which has fewer bones and larger bones and no small bones.

02 Remove the scales from the fish pieces, clean them, drain them and set aside.

03 Chop the ginger and garlic together and set aside.

04 Put the ginger and garlic together on the fish pieces, add a little peanut oil, oil and salt, stir well, marinate for half an hour to let the fish pieces absorb the flavor.

05 Use a frying pan to fry the fish, heat the pan with oil, add minced ginger and stir until fragrant, then pour in the marinated fish pieces, and fry slowly over low heat.

06 Dry the water of the fish pieces first, and then fry the fish pieces, which takes about half an hour.

07 After the fish pieces are cooked, put them on a plate, add a few sprigs of coriander, and the delicious pan-fried fish pieces are ready.

Pan-fried fish pieces. First, prepare an appropriate amount of silver carp, onion, green and red peppers, eggs, oil, soy sauce, pepper, salt, and other seasonings. After cleaning the silver carp, sprinkle salt and pepper on the front and back and marinate for about 10 minutes.

Chop the green and red peppers, onions, and orange peel and set aside, and crack the eggs into a clean container to form an egg mixture. Sprinkle the fish with an appropriate amount of cooking wine and starch, soak evenly, and place on a plate. Pour an appropriate amount of oil into a clean pan and wait until the oil is hot.

Put the wrapped fish pieces in the egg liquid and dip the eggs, then put them in the pot and fry them over low heat until they are golden on both sides, then heat another pot, pour in an appropriate amount of oil, and when the oil is slightly hot, put in the green peppers, red peppers, onions, and orange peels to fry fully, and then put the fish pieces in the pot, add an appropriate amount of cooking wine, soy sauce and water. Wait until the juice is reduced, then put the fried vegetables in and stir well to eat.

1 10 Continue with corn germ oil

2 10 Take a plate, pour in the seasoning sauce, mix well, add shredded green onions, shredded ginger, 3 10 Pour a ** into the evenly mixed seasoning sauce, put the fish on the plate, turn it over and let it be covered with sauce, marinate for 30 minutes.

4 10 Prepare an appropriate amount of starch and cover both sides of the fish with dry starch. Dip in starch for frying without sticking.

5 10 Prepare a wok, boil the water in the pan, add three or four tablespoons of oil, 6 10 Add the starchy pomfret and fry it slowly.

After 7 10 minutes or two, fry on the other side, 8 10 until golden brown on both sides. Fry until flipped several times during the process. Turn it several times so that it can be evenly cooked and prevent the surface of the beard from frying.

9 10 The plate is covered with chrysanthemum leaves. Remove the fish from the pan and place it in a dish of chrysanthemum leaves.

Cut the garlic into pieces, press it into a puree with a garlic press, evenly spread the garlic paste on the fish, sprinkle with salt, drizzle with light soy sauce and cooking wine, marinate for 20 minutes, put butter in the pot to melt, put in the marinated fish pieces, turn over after one side is golden, fry until both sides are golden, put it out of the pot and put it on a plate, sprinkle with crushed black pepper, and finish.

1. Wash and dry the fish, and marinate for 20 minutes. 2. Put oil in the pan, wait for the oil to heat up, put ginger, and add a little salt to prevent it from sticking to the pan, 3. Put the fish and fry it on high heat (lock the juice on the fish). Reduce the heat to medium-low and fry until the skin is golden brown. Remove from the pan.

500 grams of fish, a little minced ginger, a little minced garlic, 4 chili peppers, light soy sauce, salt.

Coat the fillet with half of the sweet and spicy powder. Spread the fillets flat on a cutting board, dip your fingers in the sweet and spicy powder, and spread them on the fillets. Then turn the fillets over and coat the other side with sweet and spicy powder, making sure that each slice is evenly coated.

4.Put the fillets in the flour and dip them. Place the fillets in a large bowl, then sprinkle a handful of flour and turn the fillets several times with tongs so that the fillets are evenly coated with a thin layer of flour.

5.Heat oil. Pour oil into a shallow frying pan or cast iron frying pan and heat for 3-4 minutes, then sprinkle a little onion into it, if the onion sizzles immediately, the oil is ready to fry the fish.

6.Place the fillets flat in a frying pan. Use tongs to pinch the fillets from the bowl into the frying pan and flatten the fillets so that they do not overlap each other.

The fillets are fried until they are golden brown and brownish. Then use tongs to turn the fillet over and fry the other side. 7.

Clip out the fillet. Remove the fillets from the pan with tongs and place on a plate lined with paper towels and let the oil drain. Be gentle when holding the fillet, as the cooked fish will easily fall apart.

If you want to add flavor to the fillet, add onions, peppers, and other vegetables to the hot oil before serving.

Put a little oil in a non-stick pan and fry it over medium heat until golden brown, the general iron pan should heat the pan and then rub it with ginger, and then put a little oil and fry it again, so it will not stick to the pan.

Wash it, cut it clean, pour oil into the pot and heat it, fry it directly in the pot, and add water after it is browned.

Heat the pan with cold oil, add the small fish, fry until slightly yellow, and then fry again.

First look at what kind of fish to fry, the main thing is to master the heat and the technique of turning the pot.

Just put more oil in it and take your time.

How do you cook fried fish? Dry the pot, add oil, pour in the cleaned fish, add green onions, ginger, cooking wine and pepper, marinate and fry until possible.

Herring flower knife, fried, bottom oil, green onion, ginger, peppercorns, tomato sauce, sugar, chicken powder, refined salt, thirteen spices.

It depends on whether you want to fry dry or stuffy.

1.If you want the umami of the fish itself, you don't need to marinate it, if the fish is fishy, and you want to eat it more deliciously, wash the fish first, add a little salt, ginger, garlic, a little to a little soy sauce, and marinate for about ten minutes.

2.Clean the pan. Pour in the oil, (test the oil temperature:

Put the chopsticks in the oil and there are bubbles on the sides of the chopsticks. Then gently put in the marinated fish, and gently put the oil so that it won't splash people, hehe. Wait until the tail of the fish is cocked to turn over, do not flip the fish in the process, otherwise the skin will fall out.

3.When it's almost cooked, put some chopped ginger and garlic inside, and put an appropriate amount of salt or sauce to drain oil. Or sprinkle some water.

That's fine, I can create more, I was born by the sea, I grew up eating seafood. That's generally what you do.

Tung number fried let the spike fish make the first tutorial.

Qingna reed fish flower knife, fried, bottom oil, green onion, ginger, peppercorns, tomato sauce, white sugar hole, chicken spike powder, refined salt, thirteen spices.

How do you cook fried fish? Put the pot dry, add oil, pour in the cleaned fish, add the shed filial piety and the pepper of the cooking wine, marinate and fry until the pot is lost.

If you fry fish, you should prevent less oil from spilling out and not sticking to the pan. Wipe the pan with ginger slices before pouring the oil, and rubbing it a few times can prevent it from sticking. Then the oil is poured evenly, and the moisture on the fish should be dried out as much as possible, so as to prevent the oil from splashing.

In addition, you can apply a little salt to the fish before frying it, so that it can reduce the sticking of the pan.

Fry fish: First of all, the pan should be good.

2. Use ginger to smear the bottom of the pot first.

3. Put oil, the oil should be sufficient, and heat the oil first.

4. Put the fish in and shake the pot immediately, don't let the fish stick to the bottom of the pot.

5. Adjust the heat to low and fry slowly, it is best to fry one side at a time, and do not turn over and fry repeatedly.

Pan-fried bream is a very fragrant and delicious home-cooked dish, the method is simple, and I will share its method and steps with you for your reference.

1 bream, shredded ginger, appropriate amount of chili, 2 tablespoons of light soy sauce, appropriate amount of chopped green onion.

01 First clean the vials and scales of the bream, then scratch the fish with a knife and sprinkle an appropriate amount of salt to marinate for a few minutes.

02 Heat the oil in a pan and fry the bream over low heat.

03 Fry the fish until golden brown on both sides.

04 Then add chives, shredded ginger and chili peppers, add 2 tablespoons of light soy sauce, sprinkle a small amount of water and simmer for about 1 minute, then turn off the heat.

05 The fragrant bream is ready.

Ingredients: 1 grass carp, bell pepper, tempeh, green onion, refined salt, cooking wine, monosodium glutamate, sesame oil, and peanut oil.

1. Remove the scales and internal organs of the grass carp, remove the head and tail, open it with a blade from the back, add salt and marinate to taste; Diced bell peppers.

2. Heat oil in the pot, fry the fish until golden brown, steam in the steamer for 15 minutes, put it on a plate and set aside.

3. Heat a little oil in the pot, add bell pepper and tempeh and stir-fry until fragrant, add salt, monosodium glutamate and sesame oil, pour on the fish, sprinkle with chopped green onions.

Pay attention to the fish bones when eating.