How to make a cross fish stew? How to stew fish

Basic ingredients 2 apples, 100 grams of grass carp, 150 grams of lean meat, 10 grams of red dates, 10 grams of ginger Seasoning: 8 grams of salt, 2 grams of monosodium glutamate, a little pepper, 2 grams of Shao wine. Method:

1. Remove the core of the apple, peel it, cut it into petals, and soak it in water, kill and wash the grass carp and cut it into pieces, cut the lean meat into large slices, soak and wash the red dates, peel and slice the ginger. 2. Heat the oil in the pot, add ginger slices and fish pieces, fry them over low heat until they are slightly yellow on both sides, pour in Shao wine, add lean meat slices and red dates, pour in clear soup, and simmer over medium heat. 3. When the stewed soup is slightly white, add apple petals, add salt, monosodium glutamate and pepper, and simmer for another 20 minutes before serving.

When stewing, the seasoning should not be set too early, so as not to make the soup unwhite. It nourishes the heart and qi, nourishes the kidneys and liver, and has a significant improvement effect on dark circles caused by kidney deficiency or lack of sleep. 3 Responses Time:

08-01-02 13:56 Other Answers (1) Gongjian921's Answer [Materials Required] Ingredients: 2 apples, 100 grams of grass carp, 150 grams of lean meat, 10 grams of red dates, 10 grams of ginger.

Seasoning: 8 grams of salt, 2 grams of monosodium glutamate, a little pepper, 2 grams of Shao wine. [Cooking process] 1

The apples are cored, peeled, cut into petals, and soaked in water, the grass carp is washed and cut into pieces, the lean meat is cut into large slices, the red dates are soaked and washed, and the ginger is peeled and sliced. 2.Boil the oil in the pot, put in the ginger slices and fish pieces, fry them over low heat until they are slightly yellow on both sides, pour in Shao wine, add lean meat slices and red dates, pour in the clear soup, and simmer over medium heat.

3.When the stewed soup is slightly white, add apple petals, add salt, monosodium glutamate and pepper, and simmer for another 20 minutes before serving. [Remarks] When stewing, the seasoning should not be set too early to avoid the soup not being white.

It nourishes the heart and qi, nourishes the kidneys and liver, and has a significant improvement effect on dark circles caused by kidney deficiency or lack of sleep.

Cross-stewed fish Ingredients: a grass carp Ingredients: green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, Sichuan pepper, ingredients.

Method: 1 Wash the fish, remove the internal organs, cut off the head of the fish, pat the back of the fish, take out the fishing line, make a flower knife and cut into sections. 2 shallots, cut into pieces, ginger sliced.

3 Mix the chopped green onion, ginger, garlic and soy sauce, cooking wine, vinegar, salt, monosodium glutamate, Sichuan peppercorns, and water into a bowl of juice. 4 Put the oil on the heat in the wok and stir-fry until fragrant, fry the fish in the pan and pour in the prepared bowl of juice. 5 After the pot is boiled, simmer over low heat for 25 to 30 minutes to thicken the soup.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be dealt with by ourselves, and then we put them in the water to wash them.

2. After washing and returning from the chop, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until both sides are slightly charred and golden brown, we transfer the fish to a casserole, add green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Fish stew can be made into home-cooked fish stew, fish head stew, and Wujiang fish stew. 1. Prepare ingredients: Wujiang fish, green onions, ginger, garlic, rock sugar, star anise, light soy sauce, dark soy sauce, oyster sauce, rice vinegar, cooking wine, salt, coriander, blended oil.

Cut the fish in half and cut a knife on the surface. Pour light soy sauce, dark soy sauce, cooking wine, oyster sauce, and rice vinegar into a bowl, add a bowl of water and mix thoroughly, put a spoonful of salt to taste, and then add ginger, garlic and other seasonings. <

1. Stewed Wujiang fish. 1. Prepare ingredients: 1 Wujiang fish, 4 small green onions, 6 slices of ginger, 2 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 sauce, 15 ml of rice vinegar, 10 ml of cooking wine, 1 spoon of salt, 2 coriander, 20 grams of Arowana olive blended oil.

2. Cut the fish in half and cut the knife on the surface. Prepare seasonings such as ginger and garlic.

3. Mix a bowl of sauce, pour light soy sauce, dark soy sauce, cooking wine, oyster sauce and rice vinegar into a bowl, add a bowl of water and mix thoroughly, put a spoonful of salt to taste, and then add ginger, garlic and other seasonings.

4. Heat the oil and pour the juice into the pot and choke.

5. Put the big fish into the pot, add some water, and cover the big fish a little.

6. After boiling, cover the pot, turn to medium-low heat and simmer for 30 minutes, during which the soup is poured on the fish.

7. After simmering for half an hour, you can remove from the pot and put it on a plate, sprinkle with coriander.

2. Stewed fish head. 1. Prepare ingredients: 6 grams of ginger, 12 grams of green onions, 200 grams of tofu, 1 silver carp head, 3 grams of garlic.

2. Slice the tofu and cut the head of the silver carp with an oblique knife.

3. Put oil in the pot, pour in the fish head, pour in the green onion segments, ginger slices, garlic pieces, star anise, dried chili peppers, cooking wine, and stir-fry evenly.

4. Add water, bring to a boil over high heat, turn to medium heat and simmer.

5. Add salt, chicken powder, pepper, pour in tofu, fish soup stew milky white.

3. Home-cooked fish stew. 1. Prepare ingredients: 2 fish, 300 ml of water, 10 grams of green onions, 3 grams of ginger, 3 grams of garlic slices, 5 ml of cooking oil, 1 gram of dried chili, 5 grams of light soy sauce, 3 grams of cooking wine, 2 grams of salt, 2 grams of pepper, 5 grams of white vinegar, 1 coriander.

2. Prepare 10g of green onions, 3g of ginger slices, 3g of garlic slices, braided fish or other stewed fish to remove the internal organs.

3. Put 5ml of oil in the pot, pour in green onions, ginger and garlic, and 1g of dried chili peppers on high heat until fragrant.

4. Add 5g of light soy sauce and 300ml of water.

5. Add fish, 3g cooking wine, 2g salt, 2g pepper, 5g white vinegar and 1 coriander and cook for 15 minutes.

Add green onions, ginger, garlic, star anise and peppercornsIngredients: 700 grams of Chinese fish.

Auxiliary drain ingredients: 3 tablespoons of peanut oil, a little salt, 10 peppercorns, 1 star anise, a little ginger, a little green onion, 1 tablespoon of cooking wine, 2 red peppers, 2 coriander, 1 teaspoon of Huilingwang soy sauce.

1. Use two small openings on the back of each fish.

2. Prepare 10 peppercorns, green onions, garlic, ginger, star anise, peppercorns and other seasonings.

3. Heat the oil in a wok and fry the star anise and peppercorns until fragrant.

4. Put in the Chinese fish and fry it gently, not for a long time, so as not to fry Wang Xi.

5. Add water, the amount of water is the same as that of the fish, add the green onion, garlic cloves, cooking wine, a small amount of soy sauce and salt.

6. You can put two chopped red peppers and simmer over medium heat.

<>8. In a large spoon, when there is a little soup left, add green onions and coriander to reduce the juice slightly.

9. Picture of the finished stewed fish.

Milky white crucian carp soup].

Ingredients: crucian carp, soft tofu, ginger, garlic, salt, coriander, green onion.

Method: 1. Remove the scales and gills of the crucian carp, wash the dried ants, 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 and fry on the opposite side;

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

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.

Tips. 1. When washing fish, the black membrane in the gills and fish belly must be cleaned, otherwise it is not conducive to health and has a strong fishy smell;

2. Be sure to wait for the hot oil in the pot and fry the fish later, do not be in a hurry to turn the fish when frying, pay attention to observation, and then turn it when the bottom surface turns yellow, otherwise it is easy to break the skin and affect the appearance;

3. You can add condiments such as pepper according to your personal taste.

The fried fish is delicious and easy to stew:

Ingredients: 1 fish, 6 Sichuan peppercorns, 3 Dazhong Zhiliu, 3 bay leaves, 3 green onions, 3 ginger, 1 garlic, 2 dried chili peppers, 1 spoon of tempeh hot sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, 2 eggs, appropriate amount of vinegar.

Utensils: pots, shovels.

1. Put a little oil in the pot and add the peppercorns.

2. Add green onion, ginger, garlic and bay leaves, dried chili peppers, tempeh paste, and stir-fry.

3. Put the fried fish pieces in the pot, add cooking wine and light soy sauce.

4. Put in boiling water, add vinegar, simmer for 30 to 40 minutes, you can put some green vegetables when it is almost cooked, and you can get out of the pot after a while.

Introduction of fish

It is a thermalized aquatic vertebrate whose body is covered with bone scales, breathes by gills, swims through the oscillation of the tail and trunk and the coordination of fins, and feeds on the upper and lower jaws, and belongs to the vertebrate subphylum of the phylum Chordates. Generally, vertebrates are divided into five categories: fish, birds, reptiles, imitation mammals, and amphibians.

Distributed in the waters of the world, according to the statistics of the late Canadian scholar "Nelson" in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish continue to be discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than 10 years, and there are about 32,100 species of fish named in the world at present.

The first type is [tomato fish stew].

Ingredients: grass carp, tomatoes, salt, chicken essence, green onion, ginger, light soy sauce, tomato paste, red rice wine, corn starch, white sand stool sugar, white pepper.

Method: 1. Open the belly of the grass carp to remove the internal organs, remove the scales, and cut it into long cubes. 2 tomatoes finely diced, 2 cloves cut into petals, ginger slices, chives cut into sections.

2. Put the grass carp pieces into a bowl, add ginger slices, rice wine, and salt by hand, and let it marinate for 15 minutes.

3. Put cornstarch in the plate, put the fish pieces into the thin cornstarch, if it is too thick, pat it dry with your hands.

4. Heat oil in a frying pan, add the fish pieces, turn to medium-low heat and fry.

5. Fry until the surface is golden brown, then slowly turn over and continue to fry until both sides are golden brown, and drain the oil for later use.

6. Wash the pan, reheat a little oil, add ginger slices, and fry the chopped green onion until fragrant.

7. Add 2 finely chopped tomatoes and stir-fry over low heat.

8. Add tomato paste, sugar, light soy sauce, salt and water, bring to a boil over medium heat, then turn to low heat and cook until the diced tomatoes dissolve.

9. At this time, add the fried fish pieces and large tomatoes, cover and simmer for about 10 minutes.

10. Flip the fish pieces a few times halfway through the process, so that the fish can be fully immersed in the sauce, cook until the sauce is thick, and finally add the chives, chicken essence, and white pepper to get out of the pot.

The second type is [home-cooked fish stew].

Ingredients: one carp (one and a half catties), half a piece of tofu, four taels of preserved pork with skin and legs, and two taels of wide vermicelli.

Seasoning: 6 red peppers, green onions, ginger, garlic, sugar, cooking wine, spices, Sichuan peppercorns, vinegar, Haitian fresh soy sauce, salt.

Method: 1. Wash the fish and remove the head, split it into two pieces from the middle, and fry it golden brown in the oil pan; Cut the tofu into a triangle shape by one centimeter, fry it in a pan to soak the tofu (golden brown floating), cut the pork belly into strips after boiling water, and wash it with wide flour.

2. Put one or two oils in the pressure cooker and put in five spices and 20 peppercorns at the same time, fry and remove them. Add a spoonful of sugar and fry until the sauce is colored, then add green onions, ginger, garlic, and red peppers to stir-fry until fragrant, heat an appropriate amount of water, and then add cooking wine, vinegar, soy sauce, and salt. 3. Cover all the ingredients, add valves after boiling, and turn off the heat after gassing.

After five minutes, remove from the pan and fill a large bowl with sesame oil. If there is a lot of soup, you can open the lid and bake the excess soup.

Tips. Freshwater fish such as grass carp and silver carp can also be simmered for 20 minutes without frying, and the soup from the above method is directly like a pot. After putting the gas to a low level, take the valve, and bake the soup over high heat.