How to stew fish, how to stew fish and how to do it

Ingredients: a fish (the fish is best not fresh, you can frost it from the refrigerator, so that the fish is firm and does not fall apart when stewed).Cut the tofu into small pieces (do not blanch).

Cabbage is torn into long strips by hand. If there is meat skin, you can also add some points. Segments of green onions.

Appropriate amount of ginger slices (can remove the fishy).A little garlic slices. Soy sauce (mainly for coloring).

Vinegar. Sugar. (The ratio of vinegar and sugar depends mainly on personal taste).

Two ways to do it: wash the fish, if it is too big, it can be broken into a fish head and a fish tail. Wipe the bottom of the pot with ginger slices before cooking, so that you can remove the smell and make the fish as little as possible to make the pot sticky.

Add more oil and add a little salt to the oil to keep the oil from splashing around. When the fish is hot for six minutes, remember to fry the fish until it is cooked, so that the fish will not smell fishy, and add dried chili peppers at about the same time. Scallions.

Ginger. Garlic. (Note:.)

Onions, ginger and garlic must be left in the pot before the fish is stewed).Add the soy sauce. Vinegar.

Then add water and add sugar. Add the cabbage to the pot. (Note:.)If you add cabbage, you must add less water, because the cabbage itself comes out of the water) Put in the ingredients, simmer over medium heat first, and put the tofu in the pot five minutes after boiling.

Simmer over low and medium heat, add salt, and simmer until a little soup remains, at which point you can put the remaining green onions, ginger and garlic in the pot. Then add monosodium glutamate, and it will be good out of the pot Note: The cabbage tofu fish stewed in this way has the best taste of cabbage, so try it if you don't believe it.

The fish stew method and steps are as follows:1. Remove the scales and gills of the crucian carp, wash it, and control the moisture.

2. Put oil in the pot, after the oil is hot, add ginger and garlic and stir-fry until fragrant.

3. Put in the crucian carp and turn to low heat to fry the reverse Li cha.

4. When the skin of the fish turns yellow, add an appropriate amount of boiling water and turn to medium heat and simmer slowly.

5. After 15 minutes, add the tender tofu cubes and continue to simmer for 5 minutes.

6. Add salt, coriander and chopped green onion to the pot. Which peels.

The fish stew method and steps are as follows:Ingredients: 1 4 catties of Wujiang fish, 4 small sections of green onions, 6 slices of ginger, 2 heads of garlic, 10 grams of rock sugar, 2 star anise, 50 ml of light soy sauce, 50 ml of dark soy sauce, 20 ml of oyster sedan oil, 15 ml of rice vinegar, 10 ml of cooking wine, 1 spoon of salt, 2 coriander, 20 grams of Arowana olive blended oil.

1. This fish is very large and can only be cut in half, cut large sections on the fish, and the back connection should not be completely cut off.

2. Prepare the ginger, garlic and other seasonings.

3. Mix a bowl of sauce, pour light soy sauce, dark soy sauce, cooking wine, oyster sauce and rice vinegar into one bowl.

4. Add a bowl of water and mix thoroughly.

5. Add a spoonful of salt to taste.

6. Add ginger, garlic and other seasonings.

7. Heat the oil, pour the juice into the pot and choke, and stabbing to stimulate the fragrance of all the spices.

8. Then put the big fish into the pot, you can add some more water, and slightly overshoot the big fish.

9. After boiling, the lid is closed, turn to medium-low heat and simmer for 20 minutes.

10. During the period, pour soup on the fish, or gently turn over the big fish and taste the saltiness, at this time the soup is not salty enough to add a little salt.

11. Twenty minutes to half an hour, the big fish can be stewed and put on a plate, sprinkle with coriander and serve.

Here's the right way to stew fish:1.Choose fresh fish, preferably whole fish or fish pieces, the texture of the fish should be firm, the larvae should be resistant to bright scales, and the eyes of the fish should be clear.

2.Wash the fish, remove the internal organs and gills, and cut into chunks for later use.

3.Prepare seasonings, such as sliced ginger, green onions, cooking wine, salt, soy sauce, etc., and add the right amount of chili peppers or other ingredients according to personal taste.

4.Put an appropriate amount of water in a saucepan, add seasonings and bring to a boil.

5.Add the fish pieces, bring to a boil again and reduce the heat.

6.Cover the pot and simmer for 30-40 minutes until the fish is cooked through.

7.Finally, add monosodium glutamate or chicken essence and simmer for a while to let the fish absorb the flavor.

The correct way to stew fish is as follows:Tools Ingredients: 1000 grams of grass carp, 30 grams of green onions, 20 grams of ginger, 10 grams of dried chili peppers, 20 grams of cooking wine, 5 grams of pepper, 5 grams of thirteen spices, 5 grams of light soy sauce, 6 grams of salt, 5 grams of star anise.

1. Clean the fish and cut it into pieces, put it in a basin, green onion, ginger, chili star anise, cast iron pot for later use.

2. Cut half of the amount of green onion and ginger into shreds, slice half of the amount of ginger, and cut the chili pepper and green onion into small pieces.

3. Sprinkle the shredded green onion and ginger into the fish and sprinkle with salt.

4. Pour in cooking wine.

5. Add pepper.

6. Add thirteen spice seasonings.

7. Stir evenly and marinate for half an hour to absorb the flavor.

8. Pour an appropriate amount of cooking oil into the iron pot, add star anise, chili peppers, green onions, and ginger slices and stir-fry until fragrant.

9. Pour in the fish pieces and stir-fry twice.

10. Add an appropriate amount of warm water and pour in light soy sauce.

11. After simmering for ten minutes, add a little salt and sprinkle green and red pepper rings to garnish.

The steps to make a simple fish stew are as follows:Ingredients: 1 fish, appropriate amount of green onion, 3 slices of ginger, half a head of garlic, 1 spoon of fish maw, 1 star anise, 4 spoons of cooking wine, appropriate amount of vinegar, appropriate amount of soy sauce, a little dark soy sauce, an appropriate amount of sugar, an appropriate amount of salt, and a little red pepper.

Tools: pots, bowls, shovels.

1. Slice the green onion, ginger and garlic, and put the pepper and star anise in a bowl for later use.

2. After the fish is processed, wash it and change the knife, which is to make it easier to absorb the flavor and put it on a plate for later use.

3. Heat the oil, the pot must be hot, the fish skin will not fall off in the hot pan, add the pepper, star anise, red pepper and stir-fry until fragrant, and then add the green onion, ginger and garlic to fry for about a minute, add soy sauce, cooking wine, dark soy sauce, pour in an appropriate amount of water, and the fish is respectful.

4. Cover the pot and bring the lid to boil, turn to medium heat, add an appropriate amount of sugar, put salt when half of the soup is left, and occasionally open the lid and pour the fish soup on top of the fish to taste.

5. Bring out the fish, pour in an appropriate amount of soup, and finally sprinkle with coriander.

Simple and easy to do:

Wash the fish (usually when buying fish, there is help to kill it), and cut a few pieces with a knife to make the fish fat and easier to cook.

Sprinkle with salt, ginger and cooking wine and marinate for 10 minutes.

Wipe the fish dry with clean paper.

Add a small amount of oil to the pan, add a little salt (to prevent it from sticking to the pan), fry the fish on both sides, simmer, and serve.

In the remaining oil in the pot, add the green onion, crushed garlic, ginger slices and stir-fry until fragrant, (if you like spicy, you can add dried chili), put the fish in, add sugar and soy sauce to stir-fry and color, add water, salt, bean paste or bean paste, simmer for 10 minutes, add chicken essence to taste, sprinkle with chopped green onions.

If it is a stewed soup, choose fresh sea fish, add sauerkraut (supermarket bag) and a little ginger slices to the water, put in the processed fish and boil it together, add salt and chicken essence to taste.

Fish head tofu soup: Fish head is fried golden brown with ginger, tofu is slightly fried, add water, simmer in sugar cooking wine for 35 minutes until the soup is milky white, then add salt, chicken essence and pepper to taste.

Approximate method:

1 Blanch the fish in boiling water, put it in cold water to cool, scrape off the floating skin with a knife, and make an oblique knife on the fish.

2 Put oil in the pot, put the meat slices, green onions, and ginger pieces into the spoon and fry them, add soup (chicken soup is OK, don't add some water), add pepper water, cooking wine, refined salt, monosodium glutamate, and then put the fish in, boil on slow fire for about 15-20 minutes, take out the green onions, ginger pieces, put vinegar, OK

Ingredients: fish, pork, salad oil, salt, vinegar, green onion, ginger, peppercorns, cooking wine.

Raw materials: grass carp, herring or carp, a piece of brine tofu, a handful of vermicelli, Chinese cabbage, a few slices of pork belly, a number of hazelnut mills or shiitake mushrooms, one to two potatoes Ingredients: two green peppers, small dry red peppers must be (afraid of spicy can be less), a green onion, a piece of ginger, half a head of garlic, salt, cooking wine, sugar, soy sauce, pepper, star anise, cinnamon production method:

1. Over-oiled. Wash the fish, change the knife, control the water, and fry for three or four minutes in oil or high heat.

2. Mix the soup. Master the amount of salt according to your taste; Cut the green onion into sections, not chopping, to add beauty to the whole dish; Slice the ginger and peel the garlic. Place all ingredients in a mixing bowl and mix thoroughly. At this time, the hazelnut should be washed and soaked in water. Cut the potatoes into cubes and set aside.

3. Fish stew. After the fish has been oiled, pour out the excess oil, pour the prepared soup over the fish, and add the pork belly; Add boiling water, the amount of water is lower than the side of the big spoon, and simmer; After boiling the water for three to five minutes, reduce the heat to low and simmer for 20 minutes. Pay attention to the amount of water should not be too small, one is to stew for a long time, and the other is to have vermicelli in the back, and the vermicelli draught.

4. Feeding. After the fish has simmered for about 25 minutes, add the vermicelli, potatoes and hazelnut mill, keeping the vermicelli close to the bottom of the pan so that it does not stick. After 10 minutes, add the tofu and cabbage cut into large slices, the cabbage can be put in whole, and after five or six minutes, turn off the heat and remove from the pot.

Be sure to use a slightly larger basin to make it feel atmospheric.

How to make fish soup delicious? 》

The family version of the iron pot stewed fish, one pot is not enough to eat.