What is the home cooking of braised fish?

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.

Ingredients: 1 Wuchang fish, 3 shiitake mushrooms, 1 small coriander, appropriate amount of green onion, ginger and garlic, 2 tablespoons of oil, 5 grams of sugar, 10 ml of vinegar, 5 ml of dark soy sauce, 15 ml of light soy sauce, appropriate amount of salt.

Specific process: 1. Clean up the fish first, remove the black film in the stomach, wipe off the water with kitchen paper, and make a flower knife on the surface.

2. Deal with the side dishes. Slice the mushrooms thinly, slice the green onions, ginger and garlic, cut the coriander into sections, and don't throw the coriander root.

3. Put oil in the pan, the amount of oil is slightly more, put the fish in and fry until golden brown on both sides. When frying fish, you don't have to always flip it, and then turn it over and fry the other side when you fry it.

4. Push the fried fish aside, put the green onions, ginger and garlic, coriander root and shiitake mushrooms together, and stir-fry slightly to bring out the fragrance.

5. Add the water that has not been covered with fish, add light soy sauce, dark soy sauce, sugar, vinegar to taste, add salt according to your taste, the salt taste of light soy sauce is almost enough. Don't worry about the vinegar smell, the sourness will evaporate during cooking.

6. Cover the pot and simmer for 20 minutes, you can turn it over halfway, and then take out the fish and put it on a plate.

7. The soup in the pot is boiled on high heat to collect the juice, then poured on the fish, sprinkled with coriander to decorate, the simple and delicious braised Wuchang fish is ready, hurry up and start the meal.

Precautions

1. If the taste is not very strong, you don't need to put salt, and the salt flavor of the light soy sauce is enough.

2. The vinegar will volatilize in the process of cooking, and you can't eat the sour taste.

3. Don't always turn over when frying fish to avoid breaking the skin.

Crucian carp is nutritious, but there are too many spines, so it is very suitable for stewed soup. Fry a few eggs and stew them together, and the milky white soup will come out. If there are children to drink, do not put chili rings.

Pour an appropriate amount of oil into the pot, add green onions, ginger and garlic slices, stir-fry the fat meat, peppercorns, and stir-fry until fragrant, put in the grass carp, season, color, stew for about 30 minutes, collect the juice, and then put it on the plate and sprinkle the coriander in order to better remove the earthy smell. The umami of marine fish is generally steamed or eaten raw, and the production process is relatively simple, simple pickling, pouring oil, and finally steaming in the pot, the purpose is to retain the original umami taste to the greatest extent.

<> fish is an indispensable dish in our daily life, because there is a saying that "there is more than enough every year (the homonym of fish)", and it is also an auspicious dish on the New Year's table. After wiping off the water with a kitchen paper towel, stuff the fish belly with shredded ginger, steam for 8 minutes and simmer for 2 minutes. Put the shredded green onion on the fish body, heat the oil in another pot until it is 7 ripe, pour it on the top of the shredded green onion on the fish, and then add an appropriate amount of steamed fish soy sauce!

Mine is: Fish has boiled fish, sauerkraut fish, grilled fish, braised fish, tomato fish, spicy fish, steamed fish, spicy fish, jar fish, fish head tofu soup, sweet potato flour crucian carp soup, sweet and sour fish, rice noodle fish, sashimi and other methods.

Cut the fish and fry it until it is half-cooked, put in the white tofu, add ginger slices to bring out the fragrance of the fish, turn off the heat and sprinkle some chopped green onions, and the famous fish tofu soup is ready. The new way of eating, no frying, no need to add water, the fish is very tender and delicious, it tastes light and not greasy, a little spicy, appetizing and rice. Chinese eat fish, eat the understanding of the way of governing the country and the philosophy of life, it can be said that it remains in the cultural blood of every Chinese people.

In various eras, fish, especially carp, have been transformed into "immortals" and "dragons", and there is a rich fish culture every year. Crucian carp and yellow bone fish can be made into crucian carp tofu soup with tender tofu, yellow bone fish tofu soup, special fish: whitebait only eggs, made into whitebait egg soup, especially delicious.