How to make seafood fish delicious? How to make fresh sea fish delicious

Braised pomfret. Ingredients: 1 pomfret.

Excipients: 2 star anise, 1 small piece of cinnamon, 1 green onion, 1 piece of ginger, 1 pinch of Sichuan pepper, appropriate amount of oil, a little soy sauce, a little oyster sauce, a little vinegar, a little salt, 1 teaspoon of sugar.

2. Then when the oil in the pot is hot, slide the dried fish down the wall of the pot, fry on both sides to set, and slightly yellow to serve;

3. Then leave the bottom oil in the pot, put the star anise, Sichuan pepper, cinnamon, ginger slices, and green onions into the pot, and stir-fry over low heat to bring out the fragrance;

4. Then pour in soy sauce, oyster sauce and hot water in turn, and bring to a boil over high heat;

5. Then put the fried fish into the soup, after the water is boiled again, pour a little vinegar, and take advantage of the steam to take away the fishy smell; At the same time, sprinkle a little sugar and salt;

Steamed delicious. Here's how to make steamed turbot fish:

Preparation materials: 1 treasure fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of starch, appropriate amount of carrot.

1. Remove the scales, gills, and belly of the treasure fish.

2. Draw a few knives on the body of the fish, sprinkle some salt and rub it on both sides of the fish.

3. Sprinkle some cooking wine and marinate for 10 minutes to taste.

4. Put some ginger slices and shredded green onions in **.

5. Put the treasure fish, sprinkle some ginger slices, and shredded green onions.

6. Boil the water in the pot, put the fish plate in it, and steam it over high heat for 12 minutes.

7. Pour out the steamed sauce from the plate and remove the ginger slices and green onions from the fish.

8. Re-add the shredded green onions and carrots.

9. Pour hot oil over the fish.

10. Mix the steamed fish soy sauce, water and starch into juice and bring to a boil.

11. Pour it on top of the fish.

12. a finished product.

Fresh sea fish: 1. Small yellow flowers, hairtail, mackerel, flounder, sardines, tongue fish, etc. are all fried, fresh, need to be marinated in advance, directly put into the oil pot, fresh with green onions, ginger foam and salt (less), wine (vinegar is also OK), monosodium glutamate into the flavor, paste is not self-convenient.

2. The volume is relatively large, yellow flowers, hairtail, mackerel, flounder, tongue fish stew or braised are delicious, and the seasoning is less casual.

3. Cod, fathead fish, etc., how to stew soup or tofu, green onion and ginger in the pot, first boil the fish in the pot and change to low heat, the longer the stew, the whiter the soup, the more tofu and ten thousand fish must be soy sauce.

4. Stew sea bass with a clear season.

5. Fry the hairtail in general, especially the mackerel to make smoked fish: with seasoning: soy sauce, thirteen spice sugar, salt, monosodium glutamate, depending on the taste, add water, mix evenly, boil, let the pot cool, and fry the fried fish directly into the ingredients.

Dried sea fish Salted fish: Wash and cut into pieces, fry or steam, it is recommended to steam and fry first, the sample is soft, and the oil is less, pay attention to putting more green onions when steaming.

It is eaten with cakes, especially with a mixture of cornmeal and millet flour.

Steamed sea fish is more delicious when fresh sea fish. Here's how:

Ingredients: 1 sea fish, 2 slices of ginger, half a green onion, an appropriate amount of coriander, 2 spoons of light soy sauce, an appropriate amount of sugar, wash the sea fish, coat the surface with a little salt and pepper, and put some ginger and green onion into the fish belly.

After boiling water in a pot, put the fish plate on high heat and steam it.

After about 5 minutes, turn off the heat and simmer for a while before opening the lid.

Heat a pan and pour a little more olive oil, then add ginger and green onions to burst until fragrant.

Pour in an appropriate amount of light soy sauce, add a little sugar and coriander, and then turn off the heat.

Quickly drizzle oil over the steamed fish, sprinkle with a little pepper and serve.

Braised sea fish.

Ingredients: marine fish, garlic, ginger, green onion, dried chili, starch.

Seasoning: soy sauce, cooking wine, sugar.

Method: 1. Pat a thin layer of starch on both sides of the fish, fry it on both sides of the oil pan until it turns yellow, and remove it (when frying, put a little salt in the pan so that the fish does not stick to the pan);

2. After the oil pan is hot, add the garlic, ginger, green onion, stir-fry until fragrant, and fry the fish;

3. Add cooking wine, soy sauce, sugar, dried chili peppers, stir-fry, add water to boil, put on low heat and cook for about 10 minutes;

4. Turn on high heat, drain the juice and then put it on the plate.

The fine meat can be steamed, the meat is tightly braised in braised sauce, the small fish is fried or boiled in soup, and the large fish is cut into thick slices and fried.

2. Put the sea fish section in a ventilated place to dry the skin;

3. Stir up the oil pan, after the oil is hot, fry the fish in the sea until golden brown, and remove the oil;

4. Leave the bottom oil in the pot, stir-fry the red pepper segments, green onions, ginger, garlic and star anise, and add the fried fish segments;

5. Cook cooking wine, light soy sauce, a small amount of sugar, add unused water to boil over high heat, then turn to medium heat and simmer;

6. When the soup is basically dry, add water starch, reduce the juice over high heat, add monosodium glutamate out of the pot, and sprinkle with green onion and coriander.