What is the best way to cook fish, and how to cook fish is delicious and simple?

Fry the fish first, heat the pan and add oil, then heat the oil for a while and then put the fish over medium heat. Burn for a period of time and then turn it, don't turn it too quickly. There is also fried and put in the ** medium to cook the soup, so it will be fresher!

If it is braised fish, you can make some flour on the fish and fry it in an oil pan, which can keep the fish skin intact!

Steaming can retain the nutrition of the fish itself without getting hot.

Get a 5 star hotel and let them cook it for you!

Here's how to cook fish in a delicious and easy way (take boiled fish as an example):

Ingredients: 1 grass carp, soybean sprouts, 1 egg, green onion, ginger, garlic, dried chili, Sichuan pepper, sesame seeds, cooking wine, pepper, corn starch, bean paste, spicy fish stock, chicken essence, light soy sauce.

Specific steps: 1. Clean the grass carp with water first, cut off the head and tail, cut the fish meat along the fish bones, chop the fish bones into pieces for later use, and cut the fish meat into thin slices and put it on a plate for later use; Chop the green onion, ginger and garlic for later use;

2. Put a small spoon of cooking wine, an appropriate amount of salt, pepper, egg white, corn starch into the fish fillet, mix evenly and marinate for 10 minutes for later use;

3. Heat oil in a pot, add green onions, ginger, garlic, a spoonful of bean paste, spicy fish ingredients, and stir-fry the red oil over low heat;

4. Then add the bone-in fish pieces and stir-fry evenly until fragrant;

5. Add a teaspoon of cooking wine, an appropriate amount of salt, chicken essence, pepper, light soy sauce, a bowl of water, and cook over high heat for 3 minutes; Then add a grab of soybean sprouts, turn to low heat and add the cut fish fillet;

6. Cook for two minutes, remove and put into a large bowl;

7. Pour the remaining fish soup into a large bowl, add minced garlic, dried chili, Sichuan pepper, sesame seeds, heat oil in the pot, take out the spoon and pour it on the fish after the paper is hot, and finally sprinkle with chopped green onions to eat.

Ingredients: 1 sea bass.

Excipients: 2 grams of salt, 1 tablespoon of cooking wine, 2 teaspoons of minced garlic, 15 grams of green onions, 15 grams of ginger, 2 tablespoons of soy sauce, 10 grams of sugar, 1 star anise, appropriate amount of oil, 1 old hen soup flavored thick soup treasure.

Steps: 1. Clean up the fish, and after washing, make a few oblique incisions on the body of the fish, and do not cut off.

2. Add salt and cooking wine to the fish, wipe well, and let it stand for 20 minutes to remove the fishy and set aside.

3. Put oil in the pan and boil until it is hot, fry the fish in the pan until golden brown on both sides, and then remove it for later use.

4. Leave a little oil in the pot, keep the oil temperature, stir-fry the chives, ginger slices, and minced garlic until fragrant, then add the fish.

5. Add water, star anise, soy sauce, sugar, Knorr old hen soup flavored thick soup, and bring to a boil over high heat.

6. After the soup treasure melts, it will make the soup become layer by layer, mellow and delicious. Continue on high heat until the soup is dry, then serve.

7. Finished product drawing:

1. Clean up the fish, remove the internal organs, scales and gills, clean it, use kitchen paper to absorb the water from the fish, peel the garlic, and cut the green onion into small pieces. The fish must be cleaned and free of blood; 2. Heat the wok on the heat, put a little cooking oil, cut out the oblique knife on both sides of the fish, enlarge the pot, and fry it in oil on both sides; 3. Use the remaining oil at the bottom of the pot to fry the garlic and green onion together; 4. After the fish is fried on both sides and changes color, cook in cooking wine, light soy sauce, and then add ginger powder and a small spoon of oyster sauce; 5. Finally, pour in a large bowl of boiling water, put the fish roe and fish bubbles into the pot, bring to a boil over high heat, turn to medium heat and simmer to taste; 6. After the fish is stewed into the flavor, add two pieces of rock sugar, reduce the juice over high heat, and then it can be taken out of the pot;