What is the home cooking of braised fish cutlets?

The home-cooked recipe for braised fish pieces is as follows

2.**Heat the pot, pour in an appropriate amount of oil, wait for the oil temperature to be 5 hot, put the fish pieces into the pot, and fry the fish on medium heat until golden brown on both sides for later use.

3.Pour an appropriate amount of low oil into the pot, put the bean paste into the fried red oil over low heat, add the tempeh and stir-fry until fragrant, then add garlic and ginger, and stir-fry the green onion section until fragrant, pour the fried fish into the pot, cook cooking wine, dark soy sauce, light soy sauce, vinegar, sugar, appropriate amount of salt, put in an appropriate amount of water (soaked in the fish body), bring to a boil over high heat, and simmer over low heat for about 8 minutes.

4.Before starting the pot, pick out the green onion knots just now, add an appropriate amount of monosodium glutamate, and the dish is finished, put it on a plate and scatter some chopped green onions.

There are many ways to make braised fish pieces, and the following is one:

Ingredients: 1 yellow croaker (about 250 grams), almost a piece of ginger, 1 green onion, 1 tablespoon light soy sauce, 1 4 tablespoons sugar, appropriate amount of salt, appropriate amount of cooking wine.

Method. 1. Clean the yellow croaker, drain the water, and marinate the fish inside and outside with salt and cooking wine for 15 minutes.

2. Heat the oil pan, fry the dried yellow croaker in the pan over medium heat until set, turn to low heat and fry until golden brown; Turn off the heat and cool down a little, then turn over and fry the other side in the same way until golden brown.

3. Put shredded ginger and green onion on the yellow croaker, add sugar and light soy sauce, pour in half a bowl of water, bring to a boil over high heat, turn to medium-low heat, and simmer until the sauce is about to dry.

4. Remove the ginger shreds and green onions, decorate with chopped green onions and red pepper rings, and put on a plate.

Choose fresh grass carp for fish.

Ingredients: 400 grams of fish, appropriate amount of ginger, appropriate amount of garlic sprouts, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of cooking wine

Appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of pepper, 5 small Jinxun rice peppers, appropriate amount of corn starch, appropriate amount of salt, appropriate amount of braised soy sauce.

Steps: Wash the fish and cut it into pieces, marinate it with cooking wine, salt, pepper and ginger for about half an hour;

Chop all the spices and set aside;

Prepare a small bowl of water, add an appropriate amount, light soy sauce, oyster sauce, braised soy sauce, sugar, vinegar and mix into juice for later use;

After marinating the fish pieces, pour in an appropriate amount of cornstarch and mix well for later use;

Pour an appropriate amount of oil into the pot, more oil than usual for stir-frying, and when the oil is hot, use chopsticks to put the fish piece by piece.

Fry separately in a pan;

Fry until the surface is golden brown; Drain the oil and set aside;

Leave a little base oil in the pot and stir-fry the garlic and ginger until fragrant;

Then add millet pepper and stir until fragrant;

Then pour in the fish pieces and stir-fry for a while;

Add the bowl of sauce and continue to cook;

When the soup is thick, add garlic sprouts and stir-fry for a while.

Tips: Drain the water before frying the fish to avoid splashing oil;

When frying and boiling fish, try to minimize turning and be careful not to turn the fish over;

If you don't like spicy food, remove the chili peppers, and the other steps are the same.

Ingredients: 1 large source of grass carp, 2 garlic sprouts, 2 red peppers, and an appropriate amount of rapeseed oil

1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little chicken essence, appropriate amount of ginger.

Steps: Wash the garlic seedlings and cut them into small pieces, wash the red peppers and cut them into rings, wash the fish hail and talk about the blocks, and draw a few knives on the back;

Add an appropriate amount of cooking wine, light soy sauce, salt, and shredded ginger to marinate for about half an hour;

Heat the pan, pour in the appropriate amount of rapeseed oil, and add the marinated fish pieces;

Fry the fish pieces until golden brown on both sides;

Add an appropriate amount of water and bring to a boil over high heat;

Cook until the water is 80% dry, add the prepared garlic sprouts and chili peppers;

Cover and simmer over low heat for 2 minutes;

Wait for the water to dry and the oil comes out, add a little chicken essence to taste, and then remove from the pot;

Serve on a plate.

Tips: Marinate the fish pieces for a while before frying them for better flavor;

It is best to fry in a non-stick pan without breaking the fish skin and affecting the appearance of the finished dish;

You can change the side dish to your liking.

Ingredients: half a grass carp, an appropriate amount of minced ginger and garlic, a teaspoon of cooking wine, a teaspoon of light soy sauce, an egg, 2 teaspoons of starch, an appropriate amount of salt, and an appropriate amount of chopped green onion.

Excipients: 1 tsp dark soy sauce, 1 tsp light soy sauce, 1/2 tsp sugar, salt to taste, 1 tsp chicken broth mix, 1 tsp Pixian bean paste, 1 tsp starch, 1/2 tsp oyster sauce.

Steps: 1. Divide a fish into two halves.

2. Cut into cubes. 3. Marinate with cooking wine, eggs, salt, light soy sauce and starch.

4. The 9 layers of oil in the pot are hot-fried and scooped up, and there is no picture of fried fish in the time relationship.

5. Mix a bowl of juice with auxiliary ingredients.

6. Stir-fry ginger and garlic in a hot pan with cold oil until fragrant.

7. Pour in the mixed ingredients.

8. Bring to a boil and add the fried fish pieces.

9. Collect the juice and pick it up.

10. Sprinkle with chopped green onions.

Let's make braised fish pieces at home.

Main ingredients: grass carp, tofu fruit, green pepper, coriander, ginger, garlic.

Main seasonings: edible oil, salt, dark soy sauce, light soy sauce, fresh and spicy sauce, chicken essence, cooking wine, white pepper powder, aged vinegar.

Step 1: Clean the grass carp and cut it into large pieces; Cut the tofu fruit in half and place it on a plate separately for later use.

Step 2: Pour cooking oil into the pot, after the oil is hot, put in the cut fish pieces, do not turn the fish pieces first, fry them slightly until they are set, shake the iron pan to make the fish slide up, so that the fish can be heated evenly. After the fish is fried on one side until golden brown, turn the fish over and fry the other side until golden brown, then remove the oil and set aside.

Step 3: Leave a little cooking oil in the pot, add ginger and garlic, fry the fragrance, add fresh and spicy sauce, stir-fry quickly, fry out the red oil, then add the fish, stir-fry a few times, and then cook the cooking wine along the spatula to remove the smell and increase the fragrance, then add light soy sauce, choke the fragrance of the soy sauce, and then add an appropriate amount of boiling water to make the boiling water cover the fish. After the heat is boiled, add a spoonful of salt to enhance the flavor, a spoonful of white pepper to remove the smell, a spoonful of chicken essence, an appropriate amount of aged vinegar, dark soy sauce to enhance the color, then add the tofu fruit, cover the pot and simmer for 15 minutes, then add the cut green pepper, cover the pot, and continue to simmer for 5 minutes.

Braised fish pieces belong to Shanghai cuisine, and later spread widely throughout the country and become a home-cooked dish on the dinner table of ordinary people.

Braised fish pieces are generally made with grass carp as raw materials, accompanied by a little dried chili pepper and cooked in soy sauce, which is delicious and delicious.

Braised fish fillets. Ingredients.

A grass carp. Accessories.

Ginger, salt, green onion, sugar, dark soy sauce, water, cooking wine.

Preparation of braised fish pieces.

1.Slice the ginger, pull the chives into small knots, wash the fish, remove the black membrane in the stomach, wipe the surface water dry, and cut it into sections.

Put an appropriate amount of oil in the pan, stir-fry the ginger slices, add the fish pieces and fry them over high heat, frying on both sides.

2.Put cooking wine, an appropriate amount of dark soy sauce, after the sugar is boiled, put water and green onion knots, about the amount of 2 3 fish body.

3.Cover the pot and bring to a boil over high heat, reduce the heat to medium, pour the juice over the surface of the fish with a spoon halfway through, then cover and continue cooking.

4.Cook for about 10 minutes, remove the lid, add salt, pour the juice over the fish again, reduce the juice on high heat, and sprinkle chopped green onion before removing from the pan.

Tips: 1. When dealing with fish, be sure to remove the black and imitation film in the belly of the fish, one is that it is very dirty, and the other is that the black film is not removed clean, and there will be a fishy smell.

2. Before frying the fish, in order to avoid splashing oil, be sure to dry the water on the surface of the fish with kitchen paper.

3. In the middle of the fish roast, pour the soup on the surface of the fish from time to time to make it more flavorful.

Wash the fish and cut it into cubes, put it in a basin and marinate it for half an hour with salt, white pepper, cooking wine and shredded ginger.

Put an appropriate amount of starch in the marinated fish and mix well.

Put oil in the pot, more than usual when stir-frying, put in the fish pieces when the oil is hot, fry on low heat until both sides are golden brown and remove for later use.

Green onion, ginger, garlic, minced. Add oil to another pan and stir-fry ginger, garlic and chopped green onions.

Put the fried fish pieces into the pan and stir well.

Mix the soy sauce, oyster sauce, sugar, a little starch, vinegar and an appropriate amount of water into the sauce (this can be prepared beforehand) and pour it into the fish pieces in the wok. Cook over medium-low heat until the juice is reduced.

Braised fish fillets. of homely practicesAs follows:

Ingredients: grass carp, chives, ginger, garlic, cooking wine, pepper, teriyaki soy sauce, soybean paste, corn starch, salt, oil, basin, pot, spatula, water.

1. Clean the grass carp pieces, add cooking wine, add pepper, mix evenly, and marinate for 20 minutes.

2. Add more oil to the pot, the oil temperature is 9 into the heat and then put in the fish pieces, pay attention to the fish skin do not directly touch the pot, the oil temperature should be hot enough, so as not to stick to the pan.

3. Fry until the fish is browned and then turn over, be sure to fry until browned and then turn over, so that the fish pieces will not fall apart, will not stick to the pan, and put them on a plate for later use.

4. Leave the bottom oil in the pot, add the ginger shreds, minced garlic, shallots, stir-fry until fragrant, and put in the fish pieces.

5. Add 2 tablespoons of braised soy sauce, 1 tablespoon of salt, 1 tablespoon of soybean paste, add water that has not been covered by the fish pieces, do not turn, and simmer for a few minutes to taste.

6. Finally, add starch water to thicken, sprinkle chopped green onions and get out of the pot.