What are the detailed steps of braised fish?

Braised fish is not only delicious but also nutritious. As long as you master these two skills, neither stick to the pan nor lose the skin, and the fish will not rot, the braised fish is the best choice for entertaining guests, and the method is simple and very delicious. Here are the detailed steps for me to make braised fish::

1. Prepare a fish and wash it after processing. The fish is cut on both sides with an oblique knife for easy flavoring. Then wipe the fish body with a dry handkerchief, absorb the water, and finally sprinkle a thin layer of starch, spread evenly and set aside, so that it will not stick to the pan and fall off the skin.

2. Prepare the ingredients: shredded ginger, sliced garlic, cut millet chili into rings, cut shallots into flowers, cut coriander into sections, and prepare a little water starch.

3. Pour oil into a hot pan, put the fish when the oil is warm, fry slowly on low heat and keep shaking the pan to make it evenly heated, so that it will not be fried, fry until one side is golden and then turn over and continue to fry, fry until both sides are golden and then take out and put it on a plate for later use.

4. Pour oil into another pot, pour ginger, garlic and millet chili pepper when the oil is warm, and stir-fry until fragrant. Add another spoonful of bean paste, stir-fry the red oil and add an appropriate amount of water.

5. After the water boils, add salt, light soy sauce, cooking wine, steamed fish soy sauce, sugar, and an appropriate amount of white vinegar. After mixing well, put in the fried fish and pour the juice on the surface of the fish from time to time to make it more flavorful and the color will be better. Cook for 5 minutes, turn over and cook for another 5 minutes, pouring the juice over the surface of the fish in the same way.

6. When the time is up, take out the fish and put it on a plate. Pour the water starch into the pot and mix well with the sauce, and when the soup becomes thicker, pour it evenly over the fish. Sprinkle with chopped green onions, put coriander, and a braised fish is ready.

The above is my detailed steps to make braised fish, the operation is very simple, as long as you follow the method, you will also make a plate of delicious, undeformed and very appetizing braised fish. Not only is it beautiful in appearance but also tastes good, which makes people salivate in praise.

Wash the fish to dry or wipe dry, put it in a pan over high heat and fry it on both sides until golden brown, and serve. Then stir-fry the green onion, ginger and garlic in the pot to bring out the fragrance, then put in the fried fish, add an appropriate amount of sugar, dark soy sauce and salt, add a small amount of water to boil over high heat, then turn to low heat and burn for about ten minutes, hook on the water starch to collect the juice.

After washing the fish, wipe off the water, scratch a few knives on the fish, smear fine salt on the fish, stuff ginger and garlic into the fish belly, put the fish on a plate, pour in 1 bottle of rice wine and marinate for about a quarter of an hour. After the pan is heated, put in the oil, and when the oil temperature is more than 60%, put in the fish to set and fry the other side. After heating the oil in the wok, fry the ginger, garlic and shallots until fragrant, heat them in water, add the dark soy sauce to make a braised sauce, start with a spoonful, adjust the amount of dark soy sauce according to your liking, put the fried fish into the braised sauce and boil it over high heat, add a little sugar to enhance the freshness, and the soup can be out of the pot when it is thickened.

Clean the whole fish, fry it in an oil pan, fry it until the skin is slightly yellow, and then add salt, rice wine and so on to taste. Put ginger, garlic, and chili pepper if you like to eat spicy. Open the lid and boil until the fish is flavorful and add some chopped green onions.

Braised fish with chopped peppers.

Step 1 Fish let the uncle who sells the fish help sort it out, cut it, come back and rinse it, cut the green onions, slice the ginger, and cut the fish tail on the best surface, I am lazy to drain the water this time as much as possible One is to prevent the oil from splashing out, and the water is fishy, you know.

2. Put oil in a pot, stir-fry ginger slices, fry the fish pieces, turn over and fry, wrinkle the fish skin, put cooking wine and dark soy sauce;

3. Release the soy sauce, put the chopped pepper (the amount is according to your ability to eat spicy), a little water (no need to pass the fish pieces, braised fish and fish, the soup should not be too much), a little sugar, an appropriate amount of salt;

4. Cover the pot and boil over high heat, continue to heat for 3-5 minutes, and gently turn over (the whole process of cooking fish, except for frying the fish and the fish that need to be turned at this time, do not turn it at other times, so that the fish will be complete), change the side, cover the pot and cook over medium heat for 5-8 minutes to taste (the time difference will not be too much, according to the size of your own fish pieces slightly increase or decrease the time, I personally think this fish piece is big), in addition, there may be a specific amount of water and cooking wine, adjust it yourself, do not cook the soup dry, boiled fishSprinkle with chopped green onions, cover the pot and simmer for 3-5 seconds!

Hello! Here are the steps to prepare braised fish.

Ingredients: grass carp, salt, cooking wine, ginger, pepper, egg, starch, garlic, dried chili, Sichuan pepper, bean paste, green chili, red chili, beer, light soy sauce, dark soy sauce, oyster sauce.

Method: The first step: use a knife to scrape off the scales of the grass carp, then cut the fish from the stomach, remove the internal organs in the belly of the fish after cutting, if it is troublesome, it will not be dealt with directly and let the fish seller help deal with it, clean the fish after processing, put the fish on the board after cleaning, cut the fish in two with a knife from the middle, and then cut the fish into small pieces.

Step 2: After cutting, put the fish in a bowl, put a spoonful of salt in the bowl, put a spoonful of cooking wine, cut the ginger into shredded ginger, put it in a bowl after cutting, put a spoonful of pepper in the bowl, then beat an egg, put the egg white in the bowl, put two spoons of starch in the bowl, and then put gloves on your hands, catch the fish and mix evenly and marinate for 20 minutes for later use.

Step 3: Put an appropriate amount of cooking oil in the pot, heat the oil on high heat, put the marinated fish pieces in the pan when the oil is hot, then fry on one side until golden brown, then turn over and continue to fry, fry until golden on both sides, then drain the oil and put it in a bowl for later use.

Step 4: Put an appropriate amount of cooking oil in the pot, heat the oil on high heat, cut the garlic into small pieces when the oil is hot, cut it into the pot, cut the dried chili pepper into segments, cut it and put it in the pot, put a little pepper in the pot, and then stir-fry the fragrance, then put a spoonful of bean paste in the pot and stir-fry the red oil, then clean the green pepper and red pepper and cut it into small pieces, cut it into the pot, pour a bottle of beer into the pot after stir-frying, put a spoonful of light soy sauce, put a spoonful of dark soy sauce in the pot, put a spoonful of oyster sauce in the pot, Then wait for the soup to boil and put the freshly fried fish pieces in the pot, then cover the pot and simmer for 15 minutes, when the time is up, you can remove the lid from the pot and put it on the plate.

In this way, the braised grass carp is ready.

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.

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.

The braised fish is so delicious to do.

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.

Braised fish, then put in the green onion and ginger when the oil is burned in the pot, then put in the fish, then fry until both sides are golden brown, add water at this time, put in light soy sauce, dark soy sauce, oyster sauce is very fresh, sprinkle coriander, the fish is clean, then get out of the pot and burn the oil, put in the fish, fry until both sides are golden and then add the green onion segment, add the ginger slices and star anise, add the clear water rock and stew for about half an hour, good.

Braised Fish Method:Ingredients: a carp (a catty, gills, scales, belly, clean up), accessories:

About half a tael of cooked chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), and half a tael of bamboo shoots (after slicing into thin slices, cook in boiling water for about five minutes).

1. After the fish is cramped, draw it at an equal distance on both sides of the fish body.

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

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. 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.

6. Scoop up the fish and set aside.

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