How to make fish delicious, how to make fish delicious?

Ingredients: Qingjiang fish (other fish can also be used).

Onions, ginger and garlic Appropriate amount.

1 tablespoon of sugar (porcelain soup spoon for household use).

Two tablespoons of cooking wine.

Light soy sauce 2 tablespoons.

1 spoonful of dark soy sauce.

One spoonful of bean paste.

A suitable meal for children: the preparation of braised fish in sauce.

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Fish cleaned and cut into sections. Add a pinch of salt, a tablespoon of cooking wine, green onion and ginger, a pinch of pepper and marinate for 15 minutes.

I used Qingjiang fish, which has no spines and is suitable for children. Of course, this is a matter of personal preference.

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Once the fish is marinated, pick out the green onion and ginger and add a spoonful of cornstarch.

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Grab and mix evenly, this step is a simple way to hang a slurry on the fish, and it is not easy to fall apart when it is fried for a while.

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Heat the pan, add the base oil, turn on low heat, put the fish pieces in the pan and fry slowly.

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When one side turns white and discolored, gently turn the fish pieces over.

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Sprinkle in the green onion, ginger and garlic.

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Add two tablespoons of sugar, one tablespoon of bean paste, two tablespoons of light soy sauce and one spoonful of dark soy sauce.

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Add boiling water, don't have too much water, and it's about the same level as the fish.

Turn on high heat, bring the soup in the pot to a boil, then reduce the heat, cover and simmer.

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You don't need to simmer for too long, 5 minutes is almost the same. Then open the lid and turn the heat to reduce the juice.

The amount of soup you want at the end can be decided according to your preference.

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Finally, garnish with coriander or garlic sprouts.

It is not recommended to serve the fish out, but it can be served with a pot.

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Tips: 1. This dish is relatively simple, easy to get started, it is considered zero difficulty, with rice, or boiled noodles mixed in the soup, it is a good choice.

2. Because of soy sauce and bean paste, there is no need to put salt.

3. As long as it is suitable for braised fish, it can be used to make this dish. Personally, I like to pick some stingless fish because it's more suitable for small children.

There are many ways to make fish, everyone's taste is different, and the method of liking is also different, I personally prefer to eat boiled fish, which is not only delicious, but also nutritious and healthy.

At the dinner table, the fish is the protagonist, so you have to do it well.

Even the crucian carp that was eaten with the bones, the old man's mouth was crooked.

Today's fish is really delicious! Give it a try.

There are many ways to eat crucian carp, but my favorite one is braised crucian carp with green onions, this dish requires a lot of green onions, and green onions not only play a role in removing fish, but also need its aroma. Wait until the green onion is fragrant and then add the fish to cook, so the taste is very good, and I always feel that the green onion is more delicious than the fish.

It depends on what kind of fish you like to eat.

It depends on what flavor you want to eat.

Fish fun is specific.

It is best to buy the fish alive, and then, put it in the refrigerator to keep it fresh for a few minutes, and then take it out, and then sprinkle some salt on the fish, not too much, the taste will become sour, about 1 to 2 grams, and then cut a few openings with a knife, pay attention, to cut crookedly, because in this way the salt is used to maintain the temperature through the oil, you must pay attention to the heat when cooking the fish, not low or high, the fish is boiled for about 15 minutes, and the fish is reversed after 7 to 8 minutes, and the taste is better.

At the dinner table, the fish is the protagonist, so you have to do it well.

If you like it, you must give it a double click.

5. Fry in a pan over low heat at oil temperature.

Glutinous rice balls and fish can also be made into a delicacy.

Have you gotten the four ways to eat a fish?

How can you make fish taste better?

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Steaming, frying, frying, stewing, roasting, stewing, stir-frying.

However, the most healthy and nutritious thing is steaming.

Method: First wash the fish, then smear salt, green onions, ginger, etc. on the belly of the fish, and add appropriate ingredients according to personal taste.

Then marinate for several hours and then steam in the pot, and stop the fire when the fish eyes are white.

Finally, cook some chopped green onions in oil, pour over the fish and serve. It's fresh!

Sweet and sour yellow croaker:

Ingredients: 2 yellow croaker, 1 green pepper, half a piece of ham, sliced ginger, 1/2 green onion, 1 egg, 3 tbsp flour, a pinch of salt, a pinch of cooking wine, 2 tbsp tomato paste, 2 tbsp sugar, 2 tbsp vinegar, 3 tbsp water, 1 tbsp starch, a pinch of sesame oil, a pinch of diced vegetables (such as corn kernels, carrot cubes, green beans).

Method: 1. Wash the yellow croaker, scrape off the scales, and remove the internal organs. Cut off the head and tail of the yellow croaker, cut the body of the fish in half, use a knife to remove the big thorn in the middle, and cut the two pieces of fish meat under the slice for later use. Don't throw away the meat and tail first, and use them at the end.

2. Slice the ginger and green onion, put the fish slices in a large bowl, add salt, cooking wine, green onions, ginger slices, and set aside to marinate for about 10 minutes. The head and tail of the fish are also marinated together.

3. Marinate the fish for the time to process the ingredients, wash the green peppers, remove the stems and seeds, cut into rectangular slices, and cut the ham into the same size; Prepare some more diced vegetables; Beat the eggs; Take an appropriate amount of flour and set aside. Coated with egg wash and flour, it tastes better after frying, and can also keep the moisture of the fish from being lost.

4. Pour an appropriate amount of oil into the pot, evenly coat the fish head, tail and fish fillet with egg liquid after heating, then evenly coat it with flour, fry it in the pot, remove it and drain it. When frying, put it in one by one. After the fish is fried, put in the green pepper slices and fry it in a small milk pot, which is fuel-efficient and easy to clean.

If you feel that it is too troublesome to wrap it around like this, you can make a fried yellow croaker paste alone, add an egg and an appropriate amount of oil with 100 grams of flour, and stir well.

The purpose of frying the head and tail of the fish is to set the shape so that it can be placed and decorated, so you can properly handle the shape when frying.

5. Take a ** and drain it into the fish head, fish pieces, green peppers, ham, and fish tail in order. Finally, make a sweet and sour sauce, leave a little oil in the pot, stir-fry the diced vegetables, add tomato paste, sugar, vinegar, water, boil over low heat, pour in water starch to hook the thickener, and then pour in sesame oil. Finally, drizzle the sweet and sour sauce over the fish.

The vinegar can be put last to add more aroma.

Different fish have different methods, as well as personal tastes, what kind of fish do you want to tell clearly?

What kind of fish are you talking about, if it's a live fish, it's steamed, if it's a dead fish, it's braised in a braised fish.

1. After washing the fish, rinse it with water, cut it into large sections, add salt, pepper, ingredients and marinate to taste;

2. Slice the ginger and garlic, cut the green and red peppers into cubes, mince the chives, and cut the dried chili peppers into small pieces;

3. Heat the pot and add a little oil, and after the oil temperature rises, put in the fish pieces and fry them until golden brown and remove them;

4. Then add chili, ginger and garlic, Sichuan pepper and spices to stir until fragrant, then add hot sauce;

5. Stir-fry quickly until fragrant, put in the fried phase fish, add enough water, and bring to a boil after the fish is submerged;

6. Then spray in cooking wine, vinegar, sugar, soy sauce, turn to low heat and simmer for 20 minutes, add red and green bell peppers;

7. Then reduce the juice over high heat, sprinkle some chopped chives, add a little vinegar and get out of the pot.

You have to eat fish like this during the New Year, peacock open screen fish, beautiful and delicious. The point is that it's simple.

Glutinous rice balls and fish can also be made into a delicacy.

Have you gotten the four ways to eat a fish?

If you like it, you must give it a double click.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.