How to make braised fish delicious? How to make braised fish delicious?

Braised fish is a delicacy that every household often eats, and when it is made, it is fried first and then burned, or the effect is the same after frying, and it is not recommended to cook it directly.

Preparation of braised fish.

Ingredients: fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise the bottom will be pasted, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly, or it is used to braise it before eating, it must be fried on low heat until the skin is golden before it can be put on a plate.

2. The reason why the fish made is fishy, and the skin is fragrant and delicious, while the fish meat is not delicious and tasteless, the reasons are as follows

Before frying the fish, be sure to rub salt and submerge it for about half to an hour to achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

How do you make braised fish delicious? First of all, lay the tomato on the bottom, put in the fish pieces, put in the braised sauce, add a few slices of ginger, pour half a bowl of water and boil.

Marinate the fish for 10 minutes, fry the ginger and garlic bean paste, add water and soy sauce and other ingredients and cook for 30 minutes.

Teacher, I have fish swinging, and I want to eat braised ......

Ingredients: 1000 grams of grass carp; 10 grams of green onion and ginger.

Excipients: appropriate amount of oil; dark soy sauce 10 grams; vinegar 10 g; 40g light soy sauce; 1 tablespoon sugar; 1 tablespoon cooking wine; Appropriate amount of oyster sauce; Appropriate amount of star anise peppercorns; 2 bay leaves; 1 piece of cinnamon.

1.Clean up the grass carp, it is best to let the fish seller get it right, come back and clean it, cut the fish into 2 cm wide fillets, do not cut too narrow, too narrow when it shrinks and is easy to break.

2.Put the sliced fish in a bowl, add green onion and ginger, cooking wine, light soy sauce, and salt and marinate for 15 minutes to taste.

3.Pour light soy sauce, dark soy sauce, sugar, vinegar and oyster sauce into a bowl and mix thoroughly.

4.Put the plum water in the pot, put the pepper star anise bay leaves, boil the water, the amount of water according to the amount of your own fish, as long as you can mince the fish, and then pour in the sauce mixed on the top and boil again.

5.Pour the boiled sauce into a large bowl and let it cool for later use.

6.Next, start to fry the fish pieces, after the fish is put into the oil, do not turn it, remember not to turn it, otherwise the fish will fall apart, and then fry it over medium heat until golden brown, and use a colander to remove the oil.

7.After all the fish pieces are fried in the wide hole, they are fried again.

8.After re-frying, the fish will become very crispy, the moisture is basically gone, and it tastes very crispy, and the texture is dry and fragrant and very delicious.

9.Put the fried fish pieces hot in the sauce you just cooked, soak for an hour, and then take them out and eat them, or soak them directly in the soup.