What fish is good for braised fish, and what is the best fish for braised fish?

If it's whole, you can use carp, but if it's a piece of fish, grass carp may be more suitable.

You can also use crucian carp.

In response to your additional question:

Which one is better actually depends on personal hobbies. However, grass carp is more popular, and for some reason, people rarely eat carp nowadays, and restaurants are rare.

Braised fish is generally made of carp, the carp is cleaned first, marinated with salt and cooking wine for 10 minutes, some chopped chili peppers and ingredients are prepared, the marinated fish is fried in oil, and a juice is poured on top with chopped chili peppers and other ingredients!

It is better to use hairtail for braised fish. Because the hairtail meat is thinner, it is easier to absorb the flavor. It is easier to bring out the flavor of the teriyaki.

It is better to make braised fish with crucian carp, Wuchang fish, grass carp, bream, hairtail fish, etc.

1. Braised crucian carp.

The crucian carp meat is juicy and delicious, and can be boiled, boiled in soup or stewed. Braised crucian carp is a delicious private dish made with crucian carp as the main ingredient and grilled with coriander and red pepper, which has a spicy and delicious taste.

2. Braised Wuchang fish.

Braised Wuchang fish is a traditional dish that belongs to Hubei cuisine. The color is golden, the fat is thick, the meat is fine and waxy, the oil is smooth and smooth, and the taste is exceptionally delicious. With Wuchang fish as the main ingredient, with green onions, ginger, refined salt and other accessories, the taste is fragrant, suitable for all ages, and is deeply loved and respected by the public.

3. Braised grass carp.

Braised grass carp is a traditional famous dish in Sichuan Province, which belongs to the home-cooked food in Sichuan cuisine, which is characterized by spicy and refreshing taste, strong color and umami.

4. Braised bream.

Braised bream is a traditional dish, belonging to the Hubei cuisine, with bream and other raw materials, and bean paste, red pepper and other seasonings. This dish is prepared by pouring ingredients into a pan and stir-frying.

5. Braised hairtail.

Braised hairtail is a home-cooked dish made with hairtail. The fish meat is tender and fat, the taste is delicious, except for the big bone in the middle, the fish body has no fine spines, the braised hairtail fish meat is delicate, jujube red, salty and sweet. The dish is red and shiny, the fish is delicate and tender, and the taste is salty and sweet.

Some people like to eat braised fish, they will want to make their own food, and they will go to the water market to buy fish. So what fish is used to make braised fish? What kind of fish is better for braised fish?

What kind of fish is used to make braised fish.

If you want to make braised fish, it is better to use large and small yellow croaker for sea fish, and it is better to use osmanthus and carp for river fish. Among these fish, the large and small yellow croaker are all spiny garlic clove meat, the cinnamon fish, carp and other meat are thick and delicate, and the fish braised is thick and delicious.

Preparation of braised fish.

Ingredients: a carp (one catty, gills, scales, belly, clean);

Excipients: about half a tael of cooked chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), half a tael of bamboo shoots (sliced into thin slices and boiled in boiling water for about five minutes);

Seasoning: Half a halt of green onions, cut into sections. A small piece of old ginger, sliced. 2 cloves of garlic, sliced. Two tablespoons of soy sauce. 1 tablespoon starch mixed with water to make a sauce. 1 tablespoon cooking wine. A spoonful of sesame oil. Salt and monosodium glutamate to taste.

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.

How to get rid of the fishy smell.

1 carp on both sides of the back of the two white tendons, this is to create a special fishy thing, when slaughtering pay attention to these two white tendons to pull out, after cooking, there is no fishy. The way to draw white tendons is: put the fish on the cutting board, pat the fish body with the back of the knife, and then cut a small incision on the left and right sides of the fish near the gills, and the white tendons will be revealed, and gently pull them out.

2. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and then add onions, ginger, garlic and other seasonings when cooking, and the earthy smell can be basically removed.

3. Put the fish into the warm tea water to brew, generally 500 1000 grams of fish, with a cup of strong tea into weak tea, put the fish in the weak tea water to soak for 5 10 minutes, not only the fishy smell will disappear, but also have a faint tea fragrance, because the tannic acid contained in the tea has an astringent effect.

4. In the pot where the fish has been made, there is often a fishy smell remaining, at this time, you can heat the pot, and then put in a few soaked wet tea leaves, and the fishy smell on the pot can be removed; The scissors that have cut the fish and the kitchen knife that have cut the fish will be stained with a fishy smell, as long as you wipe it with ginger slices, the fishy smell can be removed; To get rid of the smell after eating fish, you can put three or five tea leaves in your mouth.

Do you know what kind of fish braised fish is used to make it delicious? Many people will try to make different kinds of fish into braised flavors, different fish have different textures, but each braised fish is delicious! I have collected and sorted out the relevant information about what kind of fish is used to make braised fish delicious for you, let's find out together!

A delicious and delicious braised fish, the fish is tender, delicious and very tasty. The nutritional value of fish is extremely high, and studies have found that children who regularly eat fish have faster growth and development, and better intellectual development.

Recipe for ingredients

Ingredients:

Carp 600g

Excipients:

Oil to taste. Salt to taste.

Appropriate amount of green onion, ginger and garlic.

Appropriate amount of teriyaki soy sauce.

Sugar to taste. Vinegar to taste.

Liquor to taste. Coriander to taste.

Method:

1. After the fish is slaughtered, remove the gills, scales and internal organs, wash and control drying, make oblique cross knives on both sides, and marinate them with salt;

2. Add an appropriate amount of oil to the pot;

3. Wait for the oil to be burned until it is hot, and then fry the fish to a yellowish color and remove it for later use.

4. Add oil to the pot with star anise petals and peppercorns, bring out the fragrance, burst the pot with shredded green onions, shredded ginger and garlic slices, cook white wine, add broth, put the fish, coriander root, diced garlic, braised soy sauce, sugar, and vinegar into the pot and burn them together; Wait for the soup to open and skim the foam, cover and turn to a slight heat, and turn to a high heat to reduce the juice after the fish is flavored.

5. Sprinkle a little coriander out of the pot and put it on the plate, which will increase the fragrance and achieve decoration. Objective.

Steps to prepare braised fish

This time I used pearl grouper, the meat is relatively tender, the key is that there are very few spines, it is very suitable for older children who eat fish and do not like to pick thorns Of course, replace it with yellow croaker, sea bass, and all fish, the taste is great!

Ingredients:

500 grams of fish.

Excipients:

1 slice of green onions. Ginger 5 6 slices.

Garlic cloves 6 to 7 cloves.

5 dried chilies.

3 millet spicy.

Parsley 3 4 sprigs.

1 tablespoon of Pixian bean paste.

Method:

1. Cut the green onion into horse ear segments, slice the ginger, cut the garlic into large pieces, cut the dried chili pepper into sections, cut the millet into spicy circles, and chop the Pixian bean paste in advance to make it easier to produce fragrant.

2. Clean the fish and dry the surface and inside the stomach with kitchen paper. Both sides of the fish body are slashed with knives.

3. Heat the pot, add 2 tablespoons of oil, cook until it is 60% hot, then put the fish, fry slowly over low heat, fry until golden brown on both sides, and set aside.

4. Wash the pot, add 1 tablespoon of oil after boiling, then add 1 tablespoon of bean paste and stir the red oil over low heat, then add green onions, ginger, garlic and dried chili peppers to stir-fry to make the aroma.

5. Cook half a tablespoon of aged vinegar, tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon of white wine, 1 tablespoon of sugar, and mix well.

6. Add the fried fish, heat the water to half of the fish, sprinkle with millet pepper, and cover the pot. After the heat boils, turn to low heat and simmer for 7 to 8 minutes, in the middle you can open the lid and turn the fish over.

7. When the time is up, open the lid of the pot, and the soup is about 1 3 places on the body of the fish. Opening the lid will accelerate the evaporation of water vapor, which will make the soup gradually thicker, and turn off the heat after reducing the juice to your liking.

8. Serve the fish, drizzle with the soup, sprinkle with coriander, and you're ready to eat!

Braised fish made with pomfret is the most delicious. Ingredients: 1000 grams of carp.

Excipients: 5 tablespoons of salad oil, 1 star anise, 8 peppercorns, 1 tablespoon of cooking wine, 6 grams of salt, 10 grams of ginger, 1 green onion, 2 coriander, 1 2 heads of garlic, 2 teaspoons of vinegar, 1 teaspoon of sugar, 3 tablespoons of soy sauce.

Steps: 1. Clean the carp and cut the mouth with an oblique knife on the fish.

2. I used a non-stick pan, poured oil on hot water, 5 tablespoons of oil was used, and the oil was fried until star anise and peppercorns.

3. Fry the fish until the skin is golden brown.

4. Add water, and the water should not exceed the body of the fish.

5. Pour the green onion, ginger and garlic into the pot and add a spoonful of cooking wine.

6. Two spoonfuls of vinegar and one spoonful of sugar.

7. Pour into the fish pot.

8. Cover and cook over medium heat for about 15 minutes, turning several times in the middle.

9. Finely chop the green onion leaves and coriander.

10. Wait for the water in the fish pot to boil dry, add coriander, and boil dry.