How to make the most nutritious and delicious sweet and sour fish that is not fried or stewed?

<> in autumn, the tender fish also become fatty and delicious. Fish has a high nutritional value, is rich in high-quality protein, and is easily digested and absorbed by the human body. Fish meat is also rich in calcium, zinc, selenium and vitamins, which contribute to the brain development of infants and young children.

At the same time, fish is low in fat, and eating more fish is not easy to gain weight, which is one of the foods that is very beneficial to the human body.

There are many ways to cook fish, such as braised or stewed soup, and the taste is delicious. However, I would like to share with you today that it is a very simple and home-cooked method, which is not fried or stewed, and the fish tastes very tender and delicious, and there is no soup left after serving.

Sweet and sour fish. 1.First of all, prepare the required ingredients, and it is best to let the vegetable market master clean the fish, otherwise it will be more troublesome to deal with the fish scales when you go home.

Cut the whole fish directly into small pieces and cut it in half along the bones. Wash the fish and place it in a large bowl. Fish heads can be used to make soups or make other delicacies.

Add 1 tablespoon of salt, a pinch of white pepper and 1 tablespoon of cooking wine to the fish, grasp well with your hands and marinate for 10 minutes.

2.Next, mix a sweet and sour sauce, put 3 tablespoons of sugar, half a tablespoon of salt, 3 tablespoons of balsamic vinegar, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, and half a tablespoon of dark soy sauce in a bowl, and stir well with a spoon. Then add half a bowl of water, continue to stir well, and our sweet and sour sauce is ready.

3.Once the fish is marinated, add 2 tablespoons of starch to the fish and grasp evenly so that each fish is evenly covered with a layer of starch. Heat the oil in a hot pan, and put the cold oil directly into the fish and meat, so that the skin of the fish will not break. Fry over low heat, turning the fish over a constant turn until golden brown on both sides.

4.Then pour the prepared fresh sauce into the pot, cover the pot and simmer for 5 minutes to allow the fish to fully absorb the flavor of the soup. But don't make the soup too dry, and leave some of the soup for better flavor.

5.Finally, pour in starch water to thicken, continue to cook for 1 minute. Put the prepared sweet and sour fish on a plate and cut the green onion into small pieces for garnish, which looks more delicious and appetizing. Sweet and sour fish is easy and delicious to make in this way, and it only takes 10 minutes to complete.

What do you think? Isn't it super easy? Have you learned? Give it a try!

First use cooking wine and ginger slices, green onion knots to remove the smell, prepare the sauce, use light soy sauce and white sugar vinegar, and add water to mix thoroughly. Pat the starch on the fish, then slowly fry it in the pan until golden brown on both sides, add the prepared sweet and sour sauce, and then cook until the juice is reduced.

Treat the fish with salt, pepper, cooking wine, spread evenly, mix a sweet and sour sauce in a bowl, add sugar, salt, balsamic vinegar, cooking wine, soy sauce, stir well, brush a layer of oil on the baking sheet, then add the marinated fish, then pour sweet and sour sauce, and bake in the oven.

Spread the carp with 3 tablespoons of Shao wine, 1 3 tablespoons of salt, and 2 tablespoons of hoisin soy sauce and marinate for 10 minutes. Burn half a bowl of oil until it is 70% hot, pour ginger and garlic into it and stir-fry fragrant, carry the fish tail, fry the fish head a little first, then slowly slide the fish body into the oil, fry the carp on both sides until golden brown, and pour two bowls of water to simmer slightly. Pour 1 2 porcelain bowls of vinegar, 2 tablespoons of sugar and 1 3 tablespoons of salt into the pot to taste, and pour the soup over the fish to make it more flavorful.

When the soup is almost absorbed by the fish, sprinkle with shredded green onions and red peppers, and serve in a bowl.

Prepare carp, green onions, ginger, garlic, salt, soy sauce, sugar, Sichuan peppercorns, and cooking wine. Fry the peppercorns in a pot with cold oil, and remove the peppercorns after frying the pepper oil. Add sugar to pepper oil and fry sugar color (boiling water must be added to fry sugar color).

Put the fish on both sides into the sugar pan and color both sides. Add green onions, ginger, garlic, soy sauce, salt, cooking wine, and boiling water (not too much). Cover and simmer for 10 minutes.

Reduce the juice on high heat, put it on a plate, and pour the juice over the fish. <

1. Prepare carp (1 kg is best), green onions, ginger and garlic, salt, soy sauce, sugar, Sichuan pepper, and cooking wine.

2. Fry the peppercorns in the pot with cold oil, remove the peppercorns after frying the pepper oil, and fry the sugar color in the peppercorn oil.

3. Add sugar to pepper oil and fry sugar color (boiling water must be added to fry sugar color).

4. Put the fish on both sides into the sugar pot and color both sides. 5. Add green onions, ginger, garlic, soy sauce, salt, cooking wine, and boiling water (not too much). Cover and simmer over low heat for 10 minutes, turn over and simmer, do not turn over during the cooking process.

6. Collect the juice on high heat, put it on a plate, and pour the juice over the fish.

Can be replaced with starch.

Here's how to make sweet and sour fish:

1. Remove the carp, dig the gills, cut the abdomen, remove the internal organs, and cramp the carp, clean it, and wipe it dry.

2. Cut every 2 cm on both sides of the fish body to the fish bone, and then cut 1 cm forward along the bone to turn the fish meat up.

3. Rub 3 tablespoons of cooking wine, 1 teaspoon of salt and 2 tablespoons of soy sauce all over the carp and marinate for about 10 minutes.

4. Finely chop the chives, ginger and garlic, and cut the green onion and bell pepper into thin strips; Mix 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar and 1 2 teaspoons of starch in a bowl of 7 tablespoons of stock or water.

5. Pour a large amount of vegetable oil into the pot and heat it over high heat, and at the same time smear a layer of dry starch on the fish.

6. Wrap the whole body of the fish in flour slurry.

7. Put the chopsticks into the oil, there are a lot of bubbles around, and there is a crackling sound, smoke straight up, hold the fish tail on the top of the pot, and pour hot oil on the fish with a spoon, so that the fish meat of the flower knife is turned out and set.

8. Draw the fish into the oil pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the skin of the fish becomes crispy and hard, then you can turn it over and fry the other side, and fry it for 2 minutes on each side.

9. When both sides are golden brown, remove the plate and set aside, pour out the oil, and leave about 3-4 tablespoons of oil in the pot.

10. If there is oil in the pot, put the tomato sauce into the pot and fry it slightly, pour in an appropriate amount of boiling water, add sugar, vinegar and an appropriate amount of salt.

11. After the sweet and sour sauce is boiled, add an appropriate amount of water starch and boil until thick, and you can add some cooked oil to make the soup bright.

12. Pour the sweet and sour sauce evenly over the fish.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

The sweet and sour fish I made today, it's almost the New Year, make some New Year's dishes, and you can do it when you learn it.

The home-cooked sweet and sour fish method is simple and delicious.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

I like to eat sweet and sour fish Come in and have a look.

Sweet and sour fish recipe one, ingredients.

750g carp, 5g salt, 4 tbsp soy sauce, 3 tbsp vinegar, 1 piece of ginger, 1 head of garlic, 3 tbsp cooking wine, 1 tbsp starch, 50g tomato paste, 3 pickled red peppers, 50g shallots, 2 tbsp sugar, 1/2 cup broth.

Method. 1. Clean the carp after scaling, digging the gills, disemboweling, internal organs, and cramps, wipe the water dry, and use a knife to draw at equal distances on both sides of the fish.

Five, six knives. Rub the carp all over the carp with cooking wine, salt and half of soy sauce and marinate for about 10 minutes; minced ginger and garlic; Half of the chives are finely chopped and half finely shredded; Remove the seeds from the soaked red pepper and cut into shreds; Put the other half of the soy sauce, sugar, vinegar, and half of the starch in a bowl of soup or water to make a sauce.

2. Apply the remaining starch evenly over the whole body of the carp.

3. Put oil in the pot and boil until it is hot, hold the fish tail, fry the fish head a little first, and then slowly slide the fish body into the oil.

4. When both sides are golden brown, remove the dish and set aside.

5. Put about one or two oils in the pot and boil until it is 50% hot, then change the heat to low and fry the ginger, green onion and minced garlic until fragrant.

6. Stir-fry in tomato sauce for about half a minute.

7. Change the heat to cook and thicken the juice.

8. Pour the sauce over the body on the plate, sprinkle with shredded green onions and soaked red peppers.

Method 2, sweet and sour taro fish.

Material. 1 taro, 1 tbsp white powder, 1 tbsp flour, 1 bean curd, half a green pepper, 1 canned pineapple, 5 mushrooms, 1 small carrot, 1 tbsp sugar, 2 tbsp tomato paste, 1 2 tbsp white vinegar, appropriate amount of salt, 1 tbsp white flour water, a pinch of sesame oil.

Method. 1. Peel and wash the taro and cut it into thick slices.

2. After steaming the taro in the pot, pound it into a puree.

3. Add flour, white powder, and then add an appropriate amount of salt.

4. After wrapping the taro paste into a fish shape with bean skin, put it in warm oil and fry it for 5 minutes, then remove it from the plate.

5. Cut the green peppers, pineapples, mushrooms and carrots into cubes, stir-fry them slightly in a human oil pot, and then add seasonings and a little water.

6. After all the boiling is boiled, thicken with the etheric white powder water, and finally add sesame oil, and pour it on the taro fish in method (4).

Method three, sweet and sour sea bass.

Material. Sea bass, salt, wine, dry powder, soy sauce, corn starch, sugar, ketchup, aged vinegar, water, minced garlic, minced ginger, sesame oil, chives.

Method. 1. Cut the fish into small pieces (I'm too lazy to cut it again), marinate it with salt and wine for a while.

2. Sprinkle with a layer of dry powder (to prevent the fish skin from sticking off).

3. When the oil pan is hot, fry the fish pieces until golden brown on both sides, and remove them.

4. Mix a sweet and sour sauce with soy sauce, aged vinegar, ketchup, sugar, corn starch, and appropriate amount of water.

5. Remove from the pot, first fry the ginger and garlic, then bring the sweet and sour sauce to a boil, pour in the fish pieces and mix well, add some sesame oil and chives to turn off the heat.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

I like to eat sweet and sour fish Come in and have a look.