How to stew fish pieces is delicious and simple, how to stew fish pieces is delicious and simple

Ingredients: grass carp (1000g).

Ingredients: ginger, garlic seeds, pepper, celery.

Step Fish Procedure:

1.Prepare the ingredients as follows.

2.Drain the fish and marinate for about 30 minutes with ginger, garlic seeds, pepper, salt, soy sauce, cooking wine, and vinegar.

3.Heat the oil in the pan (put more oil), turn the pan to spread the oil in the pan, put the fish pieces into the pan, fry them over medium heat, turn the pan so that the oil is evenly distributed, and do not shovel the fish pieces.

4.Fry the fish until lightly browned, then turn over and fry on the other side.

5.Fry on both sides, pour in the seasonings for the freshly marinated fish, and fry slightly.

6.Pour in half a bowl of water, cover the pot and simmer for about 3 minutes.

7.Add the celery stalks and stir gently.

8.Add celery leaves, a small amount of salt, soy sauce, monosodium glutamate, and collect the juice to taste.

9.Remove from the pan and pour the soup over the fish.

Experience sharing: Marinate the fish before frying it to absorb the flavor. Put more oil when frying, it will not stick to the pan easily. Turn the pot often and don't flip the fish, otherwise the fish will fall apart easily. Don't boil too dry when collecting the juice, and leave some soup for more deliciousness.

Main ingredients: half a grass carp, 1 onion, 1 piece of ginger, 1 green onion, 2 tablespoons of braised soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, half a tablespoon of sugar, 1 tablespoon of bean paste, 250 ml of beer.

Specific method] 1. Chop the grass carp into pieces, prepare an onion and cut it into pieces, and cut the green onion and ginger into shreds.

2. Add green onion and ginger to the fish pieces, add 2 tablespoons of braised soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, and half a tablespoon of sugar.

3. Add another spoonful of bean paste and marinate for 15 minutes.

4. Heat the casserole, pour in a spoonful of cooking oil, add the onion and ginger and stir-fry until fragrant.

5. Spread the onion on the bottom of the casserole, stack the marinated fish on top of the onion, and pour the marinated sauce into it.

6. Pour in beer, if you stew in a pot, the amount of beer is flush with the fish pieces, and if you stew in a wok, you can put more beer.

7. Bring to a boil over high heat, turn to low heat and simmer for 20 minutes, and sprinkle some coriander out of the pot.

The fish is smooth and tender, delicious and not greasy, super rice, so delicious that there is no soup left, and some dry red peppers can be added if you can eat spicy.

Wash it first, then fry it and take it at once.

【Fish stew with sauce】Ingredients: 1 carp, 1 piece of tofu, 1 handful of vermicelli, 1 coriander, 100 grams of pork belly, appropriate amount of soybean oil, appropriate amount of lard, appropriate amount of salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 2 tablespoons of seafood soy sauce, 1 tablespoon of teriyaki soy sauce, 1 teaspoon of chicken essence, 2 tablespoons of soybean paste, 1 tablespoon of cooking wine, 1 dried red pepper, 1 large ingredient

Steps:1Prepare the required materials, fish can be carp, grass carp, fathead fish can be, tofu with northern tofu, that is, old tofu, resistant to stewing and not broken, the carp to the scales and gills, remove the internal organs, the black membrane in the belly of the fish should be cleaned, the fish should be washed, wipe the surface moisture of the fish. Put the vermicelli in warm water in advance and soak the vermicelli until there is no hard core.

2.Cut the tofu in half, then cut it into slices about 1 cm thick, slice the pork belly, cut the green onion into sections, slice the ginger, pat the garlic cloves, tear the dried chili pepper into pieces, if the soybean sauce is relatively dry, add a little water and stir well, dilute it, so that when the sauce is fried, it is not easy to paste the pot.

3.Place the fish flat on the board, at the front of the fish by the gills 1-2 cm, cut a knife, do not have to cut deep, half the thickness of the fish flesh, at the tail of the fish, close to the tail of the fish, cut a knife. Then use the side of the kitchen knife to pat it a few times, and at the knife edge next to the gills of the fish, you will find a white spot as large as the tip of a needle, which is the fishy line.

Gently pinch the fishy line, pull it outward, pull it with one hand, and tap the fish body with the side of the knife with the other hand, it will pull out like a white line, this is the fishy line, and the other side will also take the same method to extract, and you can do it. Make a few cuts on each side of the fish so that the fish is easy to taste.

4.Add half of the soybean oil and half of the lard to the pot, heat it, fry the carp on both sides, fry the fish on both sides until golden brown, and set aside.

5.Add the pork belly and fry the pork belly to remove the oil.

6.Add the green onion, ginger slices, garlic and stir-fry until fragrant, then add the dried chili pepper and fry until fragrant.

7.Add the soybean paste, stir-fry over low heat, stir-fry the soybean paste to bring out the flavor of the sauce, and fry the sauce until cooked. When stir-frying the sauce, it should be stir-fried over low heat, and it is easy to stir-fry the sauce over high heat.

8.Add the fried carp, add hot water, the amount of water is not over the fish, add seafood soy sauce, braised soy sauce, cooking wine, chicken essence, a little salt, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

9.When the time is up, add the tofu and vermicelli, you can put the tofu and vermicelli on both sides of the fish, bring to a boil over high heat, turn to medium heat and simmer for about 10 minutes.

10.When the time is up, collect the juice over high heat, sprinkle with chopped green onions and minced garlic, turn off the heat, put it out, sprinkle with coriander segments, and a pot of delicious sauce stewed fish is ready.

Tips: This iron pot stewed fish practice, the fish can also be stewed directly without frying, and the fish is stewed after frying, the method is similar to the fish stew, using Northeast sauce or soybean sauce as a seasoning to stew fish, the sauce is fragrant, and the fish is tender and not fishy.

Boiled fish, plus regular dishes, vermicelli, tofu, ham sausage, kitchen, chef, delicious new house, love kitchen, live, reviews, hotel, chef, tasting.

Ingredients: 200g of fish pieces, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of starch, appropriate amount of cooking wine, appropriate amount of monosodium glutamate.

The steps are simple: how to cook the fish piecesStep 11After the fish pieces are cut, marinate them in soy sauce, cooking wine, a little salt, monosodium glutamate, and starch for a while.

Simple cooking of fish pieces step 22Once the pot is hot, rub it with ginger, then pour in the oil, add the garlic slices, ginger slices.

Simple cooking of fish pieces step 33Once the flavor has been revealed, pour in the fish pieces.

Simple cooking of fish pieces step 44Fry slightly on both sides.

Simple cooking of fish pieces in step 55Add water overnight, cover and simmer.

Simple boil fish pieces step 66When the water is almost dry, add the seasoning, stir well, and it is ready to go.

Homemade recipe for fish stew:Ingredients: 8 shiitake mushrooms, half a piece of tofu, 200g salmon, appropriate amount of coriander, two cloves of garlic, appropriate amount of peanut oil, a little cooking wine, appropriate amount of vinegar, appropriate amount of soy sauce.

Steps: 1. Prepare the ingredients.

2. Heat the oil in a pan and add ginger and garlic to burst until fragrant.

3. Add the salmon pieces.

4. Add cooking wine, vinegar and soy sauce in turn.

5. Add the tofu cubes.

6. Add the shiitake mushrooms.

7. Add an appropriate amount of water and simmer until the soup thickens.

8. Put it on a plate and put some coriander, a delicious home-cooked dish.

Fish nugget preparation:Ingredients: grass carp (1000g).

Excipients: appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of soy sauce, 10g of ginger, appropriate amount of Zhao Garlic, 100g of red pepper, appropriate amount of liquor.

Method: 1. Clean the grass carp you bought, chop it into small pieces, add an appropriate amount of salt and marinate for more than half an hour.

2. Cut the red pepper into small rings, slice the ginger, and chop the garlic for later use.

3. Heat the oil in the pot and fry the ginger slices until fragrant.

4. Put the fish pieces into the pot with chopsticks and fry them over medium heat; After browning one side, use chopsticks to turn the fish over to the other side and brown it.

5. Tilt the pot to one side and add the chili pepper and garlic to stir until fragrant.

6. Add the liquor to bring out the flavor and pour in boiled water.

7. Cover the pot, bring to a boil over high heat and simmer until the soup is dry.

The delicious home-cooked preparation of fish pieces is as follows:

500g of fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of Sichuan pepper, appropriate amount of soy sauce. After the fish pieces are washed, add a small amount of salt and starch, mix well, and marinate for about 10 minutes. After the iron pot is washed and heated, add an appropriate amount of vegetable oil to the pot, add shredded ginger and stir-fry until fragrant.

Use chopsticks to fry the fish pieces in the pan one by one, until both sides are slightly yellow, then remove them for later use.

Then add an appropriate amount of vegetable oil to the pot, stir-fry the ginger, garlic and peppercorns, and stir-fry until fragrant. Add the bean paste and stir-fry over low heat until the oil is red. Add the fried fish pieces and stir-fry evenly.

Add an appropriate amount of water, a little soy sauce and a small amount of sugar to the pot, and simmer over medium heat for two or three minutes. Remove from the pan and sprinkle with chopped green onions.

Preparation of braised fish pieces

First wash the fish, then pour out the excess water in the bowl, put salt, cooking wine, pepper on the washed fish, then stir evenly and marinate for 20 minutes, while marinating the fish, clean the green onions, coriander, celery, garlic, cut the cleaned vegetables into the size of broken rice, soak ginger and chili peppers as well, sprinkle some bean flour before frying the fish, and then stir well.

Pour oil into the pot, wait for the oil to heat up, then use chopsticks to fry the fish into the pot piece by piece, pour in the chopped pickled ginger, soak the chili pepper and add a little spicy bean cress, garlic, stir-fry together for about three minutes, add a bowl of water (the bowl for eating can be) and then add celery, coriander, green onion, five-spice powder and stir-fry together, and you can take it out and eat it when it is cooked.

Braised fish fillets. Ingredients: 1 grass carp; 5 slices of ginger; 4 shiitake mushrooms; 1 root of white callus; 1 green onion; 3 tablespoons of soy sauce; 3 tablespoons of cooking wine; salt 2 g; Braised sauce: adjust appropriately after tasting; 10 grams of soy sauce; 10 grams of cooking wine; 10 grams of sugar; 20 g of water Preparation.

Preparation. Remove the scales of the fish and change the knife into large pieces (the market will generally help you deal with it, take it home and change the knife to cut into pieces).

Slice the green onion into sections, slice the ginger and slice the white slice of the mushroom, and cut the mushroom in half.

Add soy sauce, sugar, monosodium glutamate, cooking wine, two slices of ginger, grasp well, and marinate for five minutes.

Put the fish in a colander and pour the sauce into the sauce, and fry it in oil for six or seven minutes.

Fry until brown and remove.

Leave the bottom oil in the pot and stir-fry the green onion and ginger until fragrant, then add the callus white.

Add water, soy sauce, cooking wine, sugar, and bring to a boil in a pot to thicken.

Add the fish pieces and cook for 2 minutes to reduce the juice.

Serve on a plate and sprinkle with green onions.

Home-cooked fish cubes.

Ingredients: A large piece of Anhui fish belly is about 350 grams; 1/2 sweet red pepper; 3 cloves of garlic; 1 small piece of ginger; 1 chives; Appropriate amount of vegetable oil; 2 tablespoons light soy sauce; 1 tablespoon cooking wine; Salt to taste Method.

1.Wash the ingredients, cut the large fish belly into thick pieces and marinate with a little salt for a few minutes, cut the bell pepper into small cubes (because there are children who eat I use bell peppers, if you like spicy peppers, you can replace them with spicy peppers), ginger and garlic finely chopped.

2.Heat oil in a nonstick skillet, add the fish pieces and fry over medium-low heat until golden brown on both sides.

3.After the fish pieces are fried, put the prepared chili pepper and garlic ginger on the other side of the pot and stir-fry until fragrant, add two tablespoons of light soy sauce and one tablespoon of cooking wine, stir-fry evenly, add an appropriate amount of water, simmer for two or three minutes on medium heat, add an appropriate amount of salt to taste, and reduce the juice over high heat.

4.Serve on a plate and sprinkle with chopped green onions. CD-ROM now!

Braised fish fillets.

Main ingredients: silver carp, green onion, ginger, garlic, red pepper.

Ingredients: salt, cooking wine, light soy sauce, dark soy sauce, cooking wine, pepper.

Specific production steps]:

1. Clean the two fish first, especially the black membrane inside is dirty, remove the fish head, cut the fish body into large pieces, and put it in a basin for later use.

2. Pat the green onion and cut it into sections, cut the garlic into pieces, cut the ginger into shreds, put it in the fish pieces, then put salt, cooking wine, light soy sauce, dark soy sauce and color, mix evenly with your hands, and marinate for about 20 minutes; Cut the red pepper into rings and cut the shallots into sections for later use.

3. Pour oil into a frying pan, put in the marinated fish and fry it until the skin of the fish is slightly yellow.

4. Pour oil into the pot, put Sichuan pepper in the hot oil, then add the green onion, ginger and garlic of the pickled fish, stir-fry until fragrant, add water, put cooking wine, light soy sauce, dark soy sauce to color, half a spoon of salt, pepper, stir evenly and bring to a boil over high heat.

5. Then put in the fried fish pieces, cover the lid and simmer for ten minutes, when the time is up, open the lid, then reduce the juice on high heat, and finally put red pepper and green onion before the pot.

How do you make fish nuggets? Teach you how to cook at home, the meat is tender and delicious, and the family is full of praise!

When making braised fish, if it is a whole fish, we will generally clean it, wipe off the surface water, fry it in the pan until golden on both sides, and then add water to stew, and if you make fish pieces, we are worried that the fish will be scattered, and in order to make the fish taste more fragrant, we often do one more step, roll on a layer of starch and then fry, so that the fish pieces that are crispy on the outside and tender on the inside are stewed again, and the fresh fragrance is delicious, especially for rice.

Braised fish pieces] Main ingredients: 600 grams of fish pieces, half a green onion, half a ginger, 2 garlic, Sichuan pepper, cumin, bay leaves, star anise, a spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of starch.

1. Clean the fish pieces, add green onions, ginger, cooking wine, and a small amount of salt and marinate for 15 minutes.

2. Roll the marinated fish pieces with a thin layer of starch and shake off the excess starch.

3. Pour oil into the pot, I use a non-stick pan so I pour less, so you can pour more oil into an ordinary wok, put in the fish pieces coated with starch, and fry them over medium heat.

4. Fry until all sides of the fish are golden brown, and set aside.

5. Using the bottom oil in the pot, add green onions, ginger, peppercorns, star anise, cumin, bay leaves, and garlic cloves and stir-fry until fragrant.

6. Add hot water to bring to a boil, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 teaspoon of sugar.

7. Add the fish pieces, bring to a boil over high heat, turn to medium heat and simmer for 15 minutes.

8. Salt is added when marinating the fish, and light soy sauce and dark soy sauce are added when stewing, so basically there is no need to add more salt, and the juice is directly collected and taken out of the pot.

The very delicious braised fish pieces are ready, and the family is full of praise, and the soup mixed with rice is also delicious. In addition, the fish pieces in addition to this braised also has a particularly delicious method, if you don't use too much oil, you can wrap the starchy fish pieces in the pot and fry them until browned, use light soy sauce, balsamic vinegar, sugar, garlic cloves, oyster sauce, water to add various large ingredients to cook into a sauce, put the fried fish into the cool sauce and soak for two hours, the fish pieces that come out of this way are also particularly delicious.