How is braised fish fried and should braised fish be fried?

To first put with fish ginger. Salt. Marinate in soy sauce for about 10 minutes, and the fish must be evenly knifed, preferably to the bones. Frying fish requires a lot of oil. Cook until six are ripe, and then put the fish into the oil pan with the tail of the fish.

Take about a pound of fresh carp (other fish can also be, the best alive), remove the scales and gills, disembowel and wash, draw three knives on each side, and fry in oil until yellow on both sides.

Leave a little oil in the pot, put in the fish, add two taels of soy sauce, turn it slightly, that is, add water to the level of the fish, put in the green onion, ginger, sugar, cooking wine, garlic to cook, add a few drops of vinegar, a large ingredient, a chili, until the soup is thick.

P.S.: "Thousands of tofu and ten thousand fish", braised fish to cook for a long time to taste, fried fish does not stick to the skin is the key, in the past with various methods are not ideal, now you can use a non-stick pan to solve.

There is a secret to frying fish: the pan is hot, the oil is less, the heat is less warm, and the stirring is less.

Fish, in cooking is not easy to grasp the material, heat is the key to determine success or failure, many people fry fish is not broken skin or sticky pan, if the fried fish to be more oil and hot enough to be crispy and dry, fried fish to be hot, less oil, fire to warm.

If you are afraid that it is not cooked and keep turning, it will be self-defeating, and it will be self-defeating. Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over. If you don't use a frying pan, just tilt the pan occasionally to let the heat heat evenly, and control the heat not too much.

About ten minutes after the skin is set and then turned over, at this time the meat is cooked and the juice in the middle can still be retained, if the spatula contact feels that it is strong and firm, it is overdone, in fact, some people are afraid of not being cooked and draw the knife edge on the fish body in advance, it is not a clever method, the fish meat is cut open, the soup will easily lose wisdom, and the fried fish should not be too big.

Braised fish. You don't need to fry it, you can put the fish in a pan and fry it before burning it, as follows:

Clean up the fish and put a flower knife on both sides; Chop some green onions, ginger and garlic slices. Heat the oil in the pan, put the fish in when the oil is hot, fry the fish until golden brown on both sides, and add cooking wine.

Light soy sauce, sugar.

Sichuan peppercorns, green onions, ginger slices, garlic slices and a little salt, then pour in an appropriate amount of water, then cover the pot and start firing. Cook for about 10 minutes, and when the soup is almost exhausted, turn off the heat. After serving, sprinkle coriander to garnish, and the braised fish is ready to be fragrant and delicious.

To make braised fish, it is generally fried or fried. The function is to keep the appearance intact and beautiful, not fragile and friable; Deep-fried at high temperature to remove the smell; Prevent too much protein from dissolving in the soup and weakening the deliciousness of the fish.

You don't need to fry the braised fish, you just need to fry the fish in oil, and then pour in soy sauce and water, and the braised fish is the same, it is delicious.

I'll come to you, do you want to fry the braised fish? Because of the braised fish, I have to hang the noodles, and then hang it on it, and fry it in the pot for a few minutes. We're all in the pot and it's okay to do it again.

It is better to brown 2 sides and then braise them.

Do you know how to braise fried fish pieces? Braised fish fillets.

It is also a home-cooked dish, often served by people to sit back, with a sweet and sour taste with a crispy fragrance'Fish nuggets, don't be too enjoyable! Below I will share with you some methods of how to braise fried fish pieces, I hope it will help you.

Preparation of braised fish pieces1. Clean the fish.

2. Add salt and cooking wine.

Mix well with shredded ginger and marinate.

3. Heat the oil in a pot and add peppercorns.

4. Put in the fish pieces.

5. Turn over and fry it.

6. Remove the fish pieces.

7. Leave the bottom oil in the pot, add ginger and garlic and stir-fry until fragrant.

8. Put in the fish pieces.

9. Add half a bowl of water and put some soy sauce to cook.

10. Boil until the water dries and add the chicken essence.

and chopped green onion to taste.

11. Plate.

Cooking skills1. The fish is marinated first and then fried, and the taste is more delicious.

2. Add some soy sauce or chili pepper to cook, more appetizing for rice.

Recipe for ingredientsIngredients:

300g of fish pieces

1 egg. Excipients:Oil to taste. Salt to taste.

Cornstarch to taste. Ginger to taste.

Garlic to taste. Soy sauce to taste.

Sugar to taste. Method:1. Remove the scales from the fish pieces and cut them into small pieces.

2. Add an appropriate amount of salt and marinate for 15 minutes.

3. Beat the eggs into a bowl and beat well.

4. Put the fish pieces into the egg mixture.

5. Put the cornstarch in the dish and dip the whole body with cornstarch.

6. Pour more oil into the pot and boil until it is hot, put the fish pieces in and fry them until golden brown on both sides.

7. Pour more oil over the hot pan and stir-fry the ginger and garlic until fragrant.

8. Add salt and soy sauce.

9. Pour in the fish pieces and mix well.

10. Add an appropriate amount of sugar and mix well.

Prepare the ingredients as follows:

1.A carp, a catty, remove the gills, remove the scales, cut the belly, clean up.

2.Cooked chicken about half a tael, cut into thin slices.

3.Half a tael of fresh mushrooms, sliced.

4.Half a tael of bamboo shoots, sliced into thin slices and boiled in boiling water for about five minutes.

5.Half a halt of green onions, cut into sections.

6.A small piece of old ginger, sliced.

7.2 cloves of garlic, sliced. ­

8.Two tablespoons of soy sauce. ­

9.1 tablespoon starch mixed with water to make a sauce. ­

10.1 tablespoon cooking wine. ­

11.1 spoonful of sesame oil. ­

12.Salt and monosodium glutamate to taste. ­

Five or six knives, smear salt and cooking wine for more than half an hour.

2.Pour about one or two oils into the pot, stare at the hall and cook until it is hot, then change the heat to low and fry the ginger, garlic and green onions until fragrant. ­

3.Then pour in the chicken slices, bamboo shoots, mushroom slices and stir-fry over medium heat for half a minute. ­4.Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes. ­5.Remove the fish and set aside. ­

6.Thicken the soup in the pot and pour it into the fish plate.

The function is to keep the appearance intact and beautiful, not fragile and friable; The braised fish is prepared as follows:

Ingredients: 800 grams of silver carp.

Excipients: 30 grams of carrots, 20 grams of coriander, 30 grams of green onions, 30 grams of ginger, 20 grams of garlic, a small amount of Sichuan pepper, a small amount of star anise, 1 tablespoon of sugar, 50 ml of rice vinegar, 50 ml of light soy sauce, 5 ml of oyster sauce, 5 ml of Huadiao wine, 50 ml of blending oil, a small amount of salt.

1. Wash the silver carp tail with water and absorb the water with kitchen paper, then put the fish tail on the cutting board;

2. Use a knife to cut three knives on both sides of the fish body, and cut to the fish bone;

3. Spread a small amount of salt on both sides of the fish body and wipe it evenly with your hands;

4. Cut the carrots, ginger, coriander, green onions, and garlic into the picture;

5. Put an appropriate amount of blending oil in the wok, put the peppercorns and star anise into the pot and stir until fragrant;

6. Put the fish tail in the pan and fry for a while;

7. Fry on one side until the shape turns golden brown, turn the fish over and fry the other side;

8. Fry the other side until golden brown, then put half a spoon of sugar into the pan;

9. Shake the wok to mix the sugar with the fish, then put half a spoon of rice vinegar into the pan;

10. Put half a tablespoon of light soy sauce and a small amount of oyster sauce into the pot;

11. Shake the wok to mix the seasonings evenly, then add the green onion, ginger and garlic;

12. Put in an appropriate amount of water;

13. Simmer for a while and reduce the soup until it is thicker;

14. Pour the tail into the fish plate, then add the coriander and shredded carrots.

1. Wash the fish with warm water 3 times to wash away the blood and unclean things.

2. Next, slice the washed and scaled fish with a knife (if it is a small fish, you can skip this step!) The exact number and size of the pieces depends on your preference, but try not to cut too big.

3. Pass the cut fish through warm water again, then put the fish into a relatively large basin and add cooking wine, salt, monosodium glutamate, a small amount of soy sauce, green onions and ginger cubes to it! Marinate for 10 minutes.

4. While the fish is marinating, you can adjust the powder of the fried fish, first add an appropriate amount of water, then add an appropriate amount of flour to the water, stir it with chopsticks to form a thin paste, then add two eggs and continue to stir until it is completely mushy.

5. Put the marinated fish into the paste and coat it (don't wrap it too thickly).

6. Finally, it's time to fry the fish in the pot! When you find that the oil has been preheated, you can put the fish into the oil pan for frying, but be careful not to touch the fish with chopsticks or other items at the beginning of frying. When you fry it for a while and find that the fish is firm, you can use something to turn the fish.

Note that the color of the fish is heavier and turns yellow, so you can take it out and taste it.