How do you make a whole fish that has been fried? Don t be sweet and sour

Braised as long as the fish is not too dry, there is no problem.

The simple steps are as follows:

1. You've finished frying the fish, skip this step.

2. Put an appropriate amount of oil in the pot, add the chopped ginger, minced garlic and chili pepper and stir-fry until fragrant.

3. Add the fish, turn it slightly a few times or pour it on top with hot oil.

4. Add an appropriate amount of bone broth or boiling water, so that it can drown the fish.

5. Add green onion and add an appropriate amount of soy sauce to dye. Add an appropriate amount of salt, sugar, cooking wine, monosodium glutamate or chicken essence to taste.

6. After a few minutes on medium heat, change to high heat to reduce the juice, put it on a plate, and sprinkle with shredded green onions.

1.A fresh grass carp.

2.Clean the fish intestines, fish scales, and fish gills with clean water and then cut with a flower knife.

3.Smear with salt, cooking wine, sauce, ginger juice to taste and remove the fish, marinate for half a day, if it is not enough for two hours.

4.Spread with dry flour.

5.Heat oil in a large pot.

6.Add the marinated fish.

7.Puff pastry, turned.

8.Both sides are crisp yellow and ripe.

9.Remove from pan and set aside.

10.Prepare chili peppers.

11.Garlic, coriander.

12.Leave a little oil in the pan.

Stir-fry the chili peppers well.

13.Add salt.

14.Then add the crispy fish.

15.Add the garlic and coriander and stir-fry well.

16.Add light soy sauce and bring to a boil with water.

1. Put the fried fish on a plate and add some ginger slices to steam.

2. Seasoning juice, salt, chicken essence, oil, light soy sauce, cooking wine. Be prepared.

3. Cut the green onion and parsley into small pieces.

4. Take out the steamed fish and put in the green onion and coriander.

5. Put appropriate oil in the hot pot, put the seasoned juice into the pot and heat it, and pour it directly on the steamed fish after heating.

That is, you don't want to pour the juice.

Then, eat the dipping sauce.

1. Salt and pepper material.

To put it simply, fine chili powder, Sichuan pepper powder, white sesame seeds, salt, you can pour it on the fish, or you can dip it directly and eat it.

2. Blanched sauce, seafood soy sauce, sugar, salt, minced green onion and ginger, dip and eat.

Roasted fish is a home-cooked dish that my mother often makes, I brought a lot of fresh carp back when I went to Hengshui Lake to play, just burn a pot of fish pieces, thousands of tofu and thousands of fish, the fish is not afraid of stewing, the more stewed the more fragrant and delicate, when the fish penetrates the soup, when it is full and flavorful, it is not to mention how delicious it is to pick up a piece of entrance, the fish soup can also be mixed in white rice, I love to eat like this since I was a child, the taste of home, the taste of my mother.

Fried fish is easy to break, a little trick to get it, puff cornstarch on both sides, the fire is not too big and not too small, just moderate, don't be in a hurry to flip, the fish that comes out of this way is delicious and delicious, and it is not easy to break, you can try.

Home-cooked grilled fish pieces].

Ingredients: 1000g carp.

Ingredients: 1 green onion, 1 piece of ginger, 2 star anise, 30 ml of Huadiao, 45 ml of dark soy sauce, 30 grams of sugar, 3 grams of salt, 15 grams of corn starch, appropriate amount of balsamic vinegar.

Method: 1. Prepare the ingredients. The carp is gutted, gills and scaled, cleaned and chopped into 8 cm wide pieces. Slice the green onion and ginger for later use.

2. Put half of the green onion and ginger slices into the fish pieces, 15 ml of Huadiao, 15 ml of dark soy sauce, star anise and a pinch of salt.

3. Grasp well and marinate for 20 minutes.

4. Heat the wok, pour in twice as much oil as the stir-fry until it is hot, and put the fish on the surface with cornstarch and put it in the pot.

5. Fry over medium heat until golden brown on both sides, then cook in Huadiao, dark soy sauce and balsamic vinegar, add green onions, ginger slices and star anise for marinating fish and stir well.

6. Add hot water to the pot to cover the fish, add salt and sugar, and bring to a boil over high heat.

7. Turn to medium heat and simmer for 35 minutes, and pour the soup over the fish pieces during the simmering process to fully absorb the flavor of the fish.

Food record: 1. Don't be afraid to burn such a large fish piece without flavor, marinate it in advance, and pour the soup on the fish meat with a spoon from time to time when stewing, carp belongs to lake fish and needs to be simmered slowly for a long time, so that the taste will better penetrate into the fish.

2. Green onion ginger, Huadiao and balsamic vinegar can remove the fishy smell, and Huadiao and balsamic vinegar should be quickly cooked along the edge of the pot to allow the fish to completely absorb the aroma.

3. Don't flip it at will when firing, so that the fish meat is not easy to break. Thousands of tofu and fish, the fish is not afraid of stewing, the more stewed, the more fragrant.

How to stew fried fish deliciously home-cooked method.

Ingredients for stewed fried fish: 8 pieces of fried fish and 2-3 red peppers. Appropriate amount of green onion, appropriate amount of vinegar, appropriate amount, appropriate amount of coriander.

Preparation of stewed deep-fried fish pieces.

Step 1: Fry the fish pieces, remove them from the refrigerator and set aside.

Step 2: Green onions, red peppers, wash and put on a plate for later use, no coriander at home, it is useless.

Step 3: Put water in a pot, bring to a boil, add the fish, green onions, red pepper, and cook over high heat for 5-10 minutes. The soup is only delicious when it turns white.

Step 4: Already milky soup, add salt, and a little vinegar.

Step 5: Okay, if you have coriander at home, it tastes better to put some coriander.

How to tell the sex of a fish

Male and female goldfish are mainly distinguished from the following aspects:

a) Differences in external morphology:

Differences in body size: Male goldfish are generally slightly longer, while female goldfish are shorter and rounder. During the egg-bearing stage, females have larger abdomen than males.

Difference in caudal peduncle: males are slightly thicker than females.

Differences in pectoral fins: Careful observation shows that males are slightly pointed and long, and the first pectoral fin spines are thicker and harder; Females are short and round, and the first fin spines of the pectoral fin are not too hard.

The difference between the cloacal pores: from the belly upwards, the cloacal pores of male fish are small, narrow and concave; The cloaca of females is large, slightly rounded, and convex outward.

2) The difference in color: the male and female goldfish are slightly different in body color, the male fish is generally brightly colored, while the female fish is slightly lighter, and the male fish is more vivid in the reproductive development period.

1. If you use black fish to make sweet and sour fish, the ingredients you need are cucumber, ginger, vinegar, cooking wine, sugar, soy sauce, vegetable oil, green onions, and sesame oil; If you use mandarin fish as sweet and sour fish, the ingredients you need are green onion, ginger, vinegar, sugar, tomato juice, sesame oil, soy sauce, starch (peas), egg white, vegetable oil, salt; If you use herring, grass carp, and carp to make sweet and sour fish, the ingredients you need are vinegar, sugar, light soy sauce, dark soy sauce, green onion, ginger, star anise, cooking wine, and Sichuan pepper.

2. After preparing the ingredients and ingredients, you should start to marinate the fish, generally apply salt, pepper, light soy sauce and cooking wine to the fish, and marinate according to the ingredients required by different fish in step 1).

3. The key step of sweet and sour fish is to pour oil, and then pour it when the oil is hot to seventy, so that the fish can not only show golden yellow, but also not make the fish too old.

4. After drizzling with oil, it's time to fry the fish. In the process of frying fish, you must be careful to "turn over" the fish, because there are cuts on the fish, and after being drenched, it will turn outward, and if you are not careful, the fish will be crushed, which will affect the overall effect.

5. Thickening can be done according to personal taste, some people like to eat sweet, just put more sugar; Some people like to eat a bit sour, just add more vinegar and tomato sauce.

6. After the fish is fried, pour the hooked gourd over the fish, and the fragrant sweet and sour fish is ready.

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Revisit Shen Xinfeng once, the specific method is as follows, first prepare the ingredients: fish (fried): appropriate amount, edible oil: appropriate amount.

1. Put the fried fish in a clean and waterless container for later use.

2. Pour an appropriate amount of cooking oil into the pot, heat it over high heat, and put the noisy fish in it and fry it again.

3. Drain the fried fish and let it cool.

4. Prepare a clean, water-free and oil-free plate, put the fish in it and serve.

1. Take out the frozen and fried fish pieces in the refrigerator and put them on a plate to thaw them.

2. Prepare green peppers, red peppers, ginger, shallots and coriander and wash well.

3. Cut the green pepper into thin strips, then cut the red pepper, garlic, ginger, shallots and coriander respectively.

4. Put a little oil in the pan and stir-fry the red pepper, minced ginger and garlic until fragrant.

5. Put the fried hairtail into the pot, add half a bowl of water, and cook over high heat for 2 minutes.

6. Spread the shredded green pepper on top of the fish pieces and continue to cook for another 1 minute.

7. Add the coriander and shallots, add salt, light soy sauce and oyster sauce and cook for about half a minute and turn off the heat.

8. Finally, put the cooked fish pieces on a plate and enjoy.