How to stew barracuda, how to make barracuda stew, and how to stew barracuda

The home recipe for stewing barracuda is as follows:Stir-fry the pot with oil, green onions, ginger and thirteen spice powder, and add an appropriate amount of water.

Put the fish in the pot, turn the heat up a little, and add the prepared seasoning to the soup.

Let's simmer over high heat. About fifteen to twenty minutes.

When the soup is almost finished, add some shredded green onions and ginger, and put it out.

Ingredient barracuda.

1000g excipients: green onion, ginger and garlic.

Appropriate amount of star anise. 1 pepper.

Cooking wine to taste. Egg wash to taste.

1 dried red pepper.

2 soy sauces. Appropriate amount of leek segments.

Pork fat in moderation.

50g Sichuan peppercorns.

Appropriate steps. 1.Let's take a look at this big barracuda, which weighs six or seven pounds.

2.Remove the scales of the barracuda and cut it into cubes, add salt, cooking wine, and pepper and marinate for more than half an hour.

3.Dip the marinated fish pieces in egg wash and fry them in a pan.

4.Remove the fried fish, leave a little base oil, and stir-fry the fatty pork into the pan.

5.When the fatty pork is fried until the oil is dry, add green onions, ginger, garlic, Sichuan pepper, star anise, and dried red pepper and stir-fry until fragrant.

6.Add an appropriate amount of water, sprinkling, soy sauce, and fish segments to simmer over high heat, turn to medium-low heat and continue to simmer. About 20 minutes, sprinkle the leek segments and sesame oil out of the pot.

TipsBecause the barracuda grows in the sea where the sea meets in freshwater, it has a slight muddy smell, and it can be removed and covered up with a little peppercorns and dried red peppers.

Preparation of stewed barracuda.

1.Barracuda scales, gutts and washed.

2.Chop the sections, add green onion and ginger in a bowl, and marinate in cooking wine for 20 minutes.

3.Tofu slices.

4.Heat the oil in a pan and add the peppercorns to simmer until fragrant.

5.Add the barracuda and fry it on both sides.

6.Then add green onions, ginger, garlic, water, salt and bring to a boil over medium heat.

7.Then add white wine, vinegar, and tofu separately.

8.Cover and simmer over low heat for 20 minutes.

9.Serve a plate.

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Five barracudas.

Green onion, ginger, garlic, salt, monosodium glutamate, sugar, vinegar, soy sauce, cooking wine, dried red pepper, Sichuan pepper, star anise, oil, starch.

01 After the barracuda is cleaned up, wash it to control the moisture, and make a few cuts on the fish to make it easy to absorb the flavor.

02 Prepare green onions, ginger, garlic and dried red pepper for later use.

03 Wrap the fish with a little starch to avoid sticking to the pan and breaking the skin when frying the fish in a pan.

04 Put the appropriate oil in the pan and heat it.

05 When the oil is hot, put the barracuda in medium heat and fry it.

06 When turning over and frying, shake the pan with your hands first to avoid directly using a spatula to break the fish.

07 After frying until the surface of the fish is browned, add an appropriate amount of cooking wine, salt, green onion and ginger, sugar, vinegar, garlic, soy sauce, and simmer for a while.

08 Fill the pot with water, submerge the fish body, add Sichuan peppercorns, star anise, bring to a boil over high heat, and simmer over low heat. After collecting the soup, add MSG.

Introduction: Barracuda is a relatively common fish, often cooked in the way of braised and stewed cooking in home-cooked dishes, and I will bring you the practice of stewed barracuda, let's go and see it!

Ingredients:

Ingredients: 2 barracudas.

Excipients: 1 tablespoon vegetable oil, 1 tablespoon cooking wine, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, a little white vinegarMethod:

1.Fresh sea barracuda, alive when bought.

2.The barracuda scrapes off the scales first.

3.The barracuda has its belly and intestines, and it is cleaned clean, and the internal organs and blood in the fish's stomach must be cleaned up; Cut into large pieces.

4.Put a little oil in the pot and stir-fry the green onion and ginger until fragrant.

5.Put an appropriate amount of water and put in the diced barracuda.

6.Add an appropriate amount of cooking wine and a little white vinegar, and add enough water at a time 7Bring to a boil over high heat, turn to low heat and simmer for about 15 minutes.

8.In the process of stewing fish, open the lid of the pot and take a look, the fish soup begins to turn milky white, and oil flowers appear on the surface; If you mind, you can skim off the oil splash.

9.Finally, add an appropriate amount of salt to taste, and start eating and drinking.

Introduction: Barracuda has no fishy smell, and the finished fish meat is very tender and flavorful, so do not turn it at will when frying to avoid loose fish. Next, I will bring you the home-cooked method of stewed barracuda, let's take a look!

Ingredients:

Ingredients: 500g of barracuda, 200g of edamame tofu

Seasoning: 15ml peanut oil, 4g salt, 5ml vinegar, 10g green onion, 3g ginger, 5g garlic, 3g pepper, 20ml cooking wine, 5ml liquor

Method:

1.Barracuda scales, gutts and washed.

2.Chop the sections, add green onion and ginger in a bowl, and marinate in cooking wine for 20 minutes.

3.Tofu slices.

4.Heat the oil in a pan and add the peppercorns to simmer until fragrant.

5.Add the barracuda and fry it on both sides.

6.Then add green onions, ginger, garlic, water, salt and bring to a boil over medium heat.

7.Then add white wine, vinegar, and tofu separately.

8.Cover and simmer over low heat for 20 minutes.

1. Ingredients: a barracuda, a little ginger, a little garlic, two teaspoons of light soy sauce, a little salt, a little sugar, one teaspoon.

2. The barracuda is processed in the market, washed and cut into several pieces. Cut a little ginger and garlic.

3. Put oil in the pot, add shredded ginger and garlic to stir-fry the pot, then add light soy sauce and sugar and stir-fry a few times, add an appropriate amount of water and fish, boil over high heat and then simmer over medium-low heat for 10-15 minutes, adding a little salt in the process.

4. Put the fish and soup in a large bowl.

The delicious recipe for barracuda is as follows:

1. The barracuda bought has basically been cleaned by the stall owner.

2. After rinsing at home, tear off the black film inside the belly of the fish and cut the fish into large pieces.

3. Put an appropriate amount of vegetable oil in a frying pan, then add the fish pieces and fry over medium-low heat until both sides turn yellow.

4. In addition, use another pot, heat the oil, stir-fry the green onion and ginger, fry until the fragrance comes out, and then add light soy sauce and soy sauce.

5. After boiling, put in water and bring to a boil.

6. When the water is boiled to lukewarm, put in the fried fish pieces, add an appropriate amount of cooking wine or Huadiao wine, bring to a boil over high heat, and simmer over low heat for 10 minutes.

7. After ten minutes, the soup is slightly reduced, taste salty, put salt according to your taste, do not use monosodium glutamate, and put it out.

Tips: 1. The black membrane in the belly of the fish is best to be torn off to reduce the fishy smell;

2. Fried fish can be fishy, and the fish meat is not easy to break;

3. Don't use too much water, just don't get over the fish.

Barracuda method: 1. Preparation materials: 800 grams of barracuda, 50 grams of bean paste, 30 ml of light soy sauce, 30 grams of ginger and garlic, 50 grams of onion, 30 ml of cooking wine, 1 gram of salt, 20 grams of chives, 20 grams of coriander.

2. After the barracuda is cleaned, make flower knives on both sides and marinate it with salt and cooking wine for half an hour.

3. Remove the water from the fish and fry it in a pan until golden brown on both sides.

4. Put oil in the pot and fry the red oil with the watercress.

5. Bury ginger, garlic and yangwang and stir-fry green onions until fragrant.

6. Add water to a boil, add the barracuda, and pour in the cooking wine.

7. Add light soy sauce to mix color.

8. Add salt and green onion and bring to a boil over high heat.

9. Turn to medium heat and cook until the soup is thick, add coriander and remove from the pot.

Barracuda: Barracuda, also known as barracuda or barracuda, commonly known as sea wolf or sparrow, is a finned fish of the genus Barracudaceae. The body is elongated, the anterior end is small, and the posterior part is slightly flattened.

The head is short and broad, and the back is flattened. The eye is small, and the fat eyelids are underdeveloped and distributed only at the edge of the eye. 2 nostrils on each side, anterior nostrils small rounded; The posterior nostrils are large and oval.

The anterior inferior position is small. There is a notch in the upper jaw ** that coincides with the protrusion of the lower jaw**. The maxillary teeth are weak and the lower jaw is toothless.

The tongue is small, rounded, not free at the anterior end, and has villous fine teeth. Gill liquid rock pores are large. Gill rakers are dense and long.

It is scaled and large. The head is rounded with scales. 2 dorsal fins.

The anal fin begins below the anterior part of the trapped second dorsal fin. The pelvic fins are close to each other. The caudal fin is shallowly forked.

The body is blue-gray on the back and white on the abdomen. There are a few blue-gray longitudinal stripes on the upper part of the body, and many oblique transverse stripes, the base is white, and the fins are light gray.

Barracuda is the best to make a home boiled barracuda.

Preparation of ingredients for home-boiled barracuda

1 barracuda, 5 garlic cloves, 1 spoon of light soy sauce, 3g of sugar, 1 piece of ginger, 15ml of cooking wine, 1 spicy millet, 1 green onion, appropriate amount of light soy sauce and dark soy sauce, a little noodle sauce, soybean sauce, garlic spicy sauce, 50 grams of pork belly.

How to make it:

1. Wash the barracuda, cut it into several pieces, marinate it for 20 minutes with shredded green onion and ginger, cooking wine, salt and pepper.

2. Prepare the green onion, ginger, garlic, millet spicy sauce, and cut some pork belly slices for later use.

3. Mix a bowl of juice with cooking wine, sugar, salt, vinegar, oyster sauce, light soy sauce, dark soy sauce, noodle sauce, yellow sauce, garlic hot sauce, minced green onion and ginger, and boiling water.

4. Pat the barracuda on the flour, add an appropriate amount of five-spice powder, heat the pot first, then mix the lard and rapeseed oil 1:1, pour it into the pot, put the fish after the oil is hot, fry it on both sides until golden brown, be sure to fry thoroughly, pay attention not to paste the pan, and put out the oil control after frying.

5. Add a few peppercorns to the bottom oil left in the pot, then add the pork belly and stir-fry, after the pork belly is oily, add the green onion, ginger, garlic and millet spicy.

6. Put in the fried fish, pour in the prepared bowl juice, simmer until boiling, simmer in an open pot for five minutes, change to medium heat and simmer.

7. Medium heat for about 18-25 minutes, turn over in the middle.