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

Simply serve with home-cooked braised fish.

Materials. Slice the belly into cubes and 3 cloves of garlic.

2 shallots, shredded 1 green onion, cut into sections.

4 slices of ginger, shredded and 1/2 tablespoon of salt.

2 tablespoons of soy sauce and 2 tablespoons of cornstarch.

Wine. One or two spoonfuls Two spoonfuls of steamed fish soy sauce.

1 tablespoon of oyster sauce and 2 tablespoons of cornstarch.

A simple recipe for home-cooked braised fish.

Step 1: Marinate the fish 1Wash the fish 2Ginger shredded 3Add two spoonfuls of cornstarch, two tablespoons of soy sauce, half a tablespoon of salt, and finally a small amount of peanut oil.

4.Stir together and let stand for 10 minutes (if you are not in a hurry to eat, you can put it in the refrigerator first).

Step 2: Chop the garlic and shallots.

Step 3: Boil the pot (you can put more points), add garlic and shallots, and stir-fry for 10 seconds.

Step 4: Fry the marinated fish together and stir-fry for about a minute.

Step 5: Put more than one bowl of water. I like to put the skin side up, for fear that it will not look good when the skin is stewed. Simmer over medium-low heat for 5 minutes.

Step 6: Thicken 2 tablespoons of cornstarch, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of oyster sauce, and 1 or 2 tablespoons of cooking wine.

Step 7: After preparing the sauce, open the pot, shovel the bottom so that the fish does not stick to the bottom, and cannot be stir-fried, otherwise it will be ugly!

Step 8 Finally, poke the fish easily and see the white fish meat, and then add the sauce. On the way, shovel the bottom again, and you can't stir-fry! Reduce the juice and put the green onion for 20 seconds, turn off the heat and cover the pot for 10 seconds.

Step 9 didn't have green onions, made a pioneering deed, and put leeks. There is quite a lot of juice, because the fish is not broken, the bones are not scattered, and the juice can be used for rice.

The practice of braised fish at home, first add the bottom oil to the pot, add pepper and fry fragrant, take it out when it changes color, and then use green onions, ginger and garlic to fry the pot, add soy sauce and cooking wine, it is best to pour a bottle of beer, no beer can also be added to cold water, add salt and put the fish into the pot to simmer, reduce the heat after boiling, and when the soup becomes viscous, point MSG out of the pot and put it on the plate, and then sprinkle some chopped coriander, which is both delicious and simple home-cooked stewed fish is done.

The main trick to making fish is to be sure to remove the line. And you need to put vinegar, cooking wine, green onions, ginger and garlic.

The delicious and simple way to make the fish stew is as follows:

Ingredients required: a Qingjiang fish (other fish can also be used), an appropriate amount of green onion, ginger and garlic, a tablespoon (household porcelain soup spoon) two spoons of sugar, cooking wine, light soy sauce, two spoons of soy sauce, one spoonful of dark soy sauce, and one spoonful of bean paste.

Add a pinch of salt, a tablespoon of cooking wine, green onion and ginger, a pinch of pepper and marinate for 15 minutes. Once the fish is marinated, pick out the green onion and ginger and add a spoonful of cornstarch.

2. Grab and mix evenly, this step is a simple way to hang a slurry on the fish, and it is not easy to disperse when it is fried for a while. Heat the pan, add the base oil, turn on low heat, put the fish pieces in the pan and fry slowly. When one side turns white and discolored, gently turn the fish pieces over.

3. Sprinkle the green onion, ginger and garlic into it. Add two tablespoons of sugar, one tablespoon of bean paste, two tablespoons of light soy sauce and one spoonful of dark soy sauce. 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.

4. You don't need to simmer for too long, 5 minutes is almost enough. 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. Finally, garnish with coriander or garlic sprouts. It is not recommended to serve the fish out, but it can be served with a pot.

Qingjiang fish

Qingjiang fish refers to the fish produced in the Qingjiang reservoir area of Hubei, and is known as the "province of a thousand lakes" Hubei Aquatic products. The trademark "Qingjiang Fish" has been reported to the State Administration for Industry and Commerce for registration. Changyang "Qingjiang Fish" brand is favored by domestic and foreign merchants for its excellent growing water environment, delicate meat, no muddy smell and safe eating.

Ingredients: 800g tarpon, 2 potatoes, 1 onion, several cloves of garlic, several slices of ginger, 1 green garlic, 1 handful of dried red pepper, 1 tablespoon of bean paste, 1/2 tablespoon of tempeh paste, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar, 1 tablespoon of white wine.

Method: 1. Cut the silver carp in half along the backbone, then change the knife into pieces, process the potatoes and onions into pieces, and cut the green garlic and dried red pepper into segments.

2. Heat a spoonful of oil in a wok, pour in garlic cloves, onions and potato cubes, fry over medium-low heat until garlic cloves and onions are fragrant and soft, and the potato cubes are slightly charred and about 60% cooked, and pour them into the prepared casserole pad.

3. Re-start the oil pan and stir-fry the ginger slices slightly, add the fish pieces and fry them until the surface is slightly charred (the fish pieces have the effect of removing the smell after oil), add cooking wine, bean paste and tempeh sauce and stir well.

4. Transfer the fish pieces to the casserole and pour it on the side dishes at the bottom, sprinkle with dried red pepper segments, drizzle with light soy sauce and a little sugar, cover the casserole, and cook over medium-low heat (two circles of mung bean fire) until fragrant (about 10 minutes).

5. Open the lid and sprinkle green garlic, then cover back the lid, pour a spoonful of white wine along the gap of the casserole lid, turn off the heat and serve after 1 minute, open the casserole lid, and the aroma is overflowing.

Ingredients: 500 grams of crucian carp, 30 grams of ginger, 30 grams of garlic (white skin), 30 grams of bean paste, 20 grams of green onions, 30 grams of rice wine, 50 grams of rice wine, 10 grams of soy sauce, 5 grams of vinegar, 5 grams of sugar, 30 grams of rapeseed oil.

Preparation of braised fish:

Slaughter and wash the small crucian carp, and put rice wine on it to remove the fish;

2.Chop the ginger, garlic and bean paste and mix together;

3.After the wok is on the fire, put the vegetable oil on the heat, fry the small crucian carp in the pan, and scoop it up;

4.Put the ginger, garlic and bean paste mixture into the oil pan and stir-fry until fragrant;

5.Put the fish in a pot and add cold water so that it is just over the fish;

6.Simmer for 15 minutes, add soy sauce, vinegar, sugar, moromi and boil for another 5 minutes, then pick up the fish and put it on a plate;

Ingredients: 1 silver carp, green onion, ginger, garlic, oil.

Method:1Slice green onions, ginger and garlic and set aside.

2.A silver carp, remove the internal organs, clean it, and cut it into three pieces. 3.

Add oil to the pan. 4.When the oil is hot, stir-fry the chives, ginger and garlic slices, remember not to put them all on, and leave a little for later use.

5.Carefully place the tarpon in a pan and fry it slightly on both sides. 6.

Pour water into the pot, cover the fish, then sprinkle the remaining green onions, ginger and garlic slices, and simmer over medium heat for 40 minutes. The preparation of the braised fish in sauce.

Cuisine and efficacy: home-cooked recipes edema recipes spleen appetizing recipes malnutrition recipes lactation recipes Process: Braised fish in sauce Ingredients: Ingredients: 500 grams of crucian carp.

Seasoning: 30 grams of ginger, 30 grams of garlic (white skin), 30 grams of bean paste, 20 grams of green onions, 30 grams of rice wine, 50 grams of rice wine, 10 grams of soy sauce, 5 grams of vinegar, 5 grams of sugar, 30 grams of rapeseed oil.

Preparation of braised fish in sauce: 1Slaughter and wash the small crucian carp, and put rice wine on it to remove the fish;

2.Chop the ginger, garlic and bean paste and mix together;

3.After the wok is on the fire, put the vegetable oil on the heat, fry the small crucian carp in the pan, and scoop it up;

4.Put the ginger, garlic and bean paste mixture into the oil pan and stir-fry until fragrant;

5.Put the fish in a pot and add cold water so that it is just over the fish;

6.Simmer for 15 minutes, add soy sauce, vinegar, sugar, moromi and boil for another 5 minutes, then pick up the fish and put it on a plate;

7.Add chopped green onions to the pot, drain the soup and pour the soup over the fish.

Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as Chinese herbs such as Ophiopogon vulgaris and Magnolia officinalis. Do not drink tea before and after eating fish.

The preparation of the braised fish in sauce.

Cuisine and efficacy: home-cooked recipes edema recipes spleen appetizing recipes malnutrition recipes lactation recipes Process: Braised fish in sauce Ingredients: Ingredients: 500 grams of crucian carp.

Seasoning: 30 grams of ginger, 30 grams of garlic (white skin), 30 grams of bean paste, 20 grams of green onions, 30 grams of rice wine, 50 grams of rice wine, 10 grams of soy sauce, 5 grams of vinegar, 5 grams of sugar, 30 grams of rapeseed oil.

Preparation of braised fish in sauce: 1Slaughter and wash the small crucian carp, and put rice wine on it to remove the fish;

2.Chop the ginger, garlic and bean paste and mix together;

3.After the wok is on the fire, put the vegetable oil on the heat, fry the small crucian carp in the pan, and scoop it up;

4.Put the ginger, garlic and bean paste mixture into the oil pan and stir-fry until fragrant;

5.Put the fish in a pot and add cold water so that it is just over the fish;

6.Simmer for 15 minutes, add soy sauce, vinegar, sugar, moromi and boil for another 5 minutes, then pick up the fish and put it on a plate;

7.Add chopped green onions to the pot, drain the soup and pour the soup over the fish. Food phase crucian carp:

Crucian carp should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as Chinese herbs such as Ophiopogon and Magnolia. Do not drink tea before and after eating fish.

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

Take fresh fish, fry first and then stew, the longer the better, when stewing, put a little chili noodles [is a little raw chili noodles] salt, MSG, a few peppercorns, star anise, a little pork slices [mutton is the best, don't need to cut thin] Remember to use white wine to boil the pot, don't put sugar, when out of the pot, put green onions, coriander [not Yang on the surface, but put it in the soup] out of the dish, half soup and half fish are the best.

It's homely. Remember, don't thicken, simmer means, simmer for a long time, cover and simmer.

I've never disemboweled this fish, and I don't know if it's wrong.

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

Yellow Braised Fish Yellow Braised Fish Ingredients: small crucian carp, eggs, starch, flour.

Seasoning of braised yellow fish: green onion, ginger, garlic, star anise, cinnamon, bay leaf, cumin, ginger, angelica, salt, cooking wine, pepper, soy sauce, monosodium glutamate, coriander.

Yellow braised fish method:

1. Remove the scales, gills and internal organs of the small crucian carp, wash it, and marinate it with green onions, ginger, salt and cooking wine for 30 minutes. 2. Egg liquid, starch, flour and paste, hang the small crucian carp in the paste.

3. Put salad oil in the pot, and when the oil is hot for 6 percent, put the small crucian carp into the pot one by one, fry them until golden brown and remove them for later use. 4. Stir-fry green onions, ginger and garlic to bring out the fragrance, add broth, star anise, cinnamon, bay leaves, cumin, ginger, angelica, pepper, salt, cooking wine, soy sauce, fried crucian carp, boil over high heat, turn to low heat and simmer for 40 minutes, put monosodium glutamate to adjust the taste, put it in a bowl, and sprinkle with coriander.

Tips for making braised yellow fish:

1. It can also be made of other fish, such as small yellow croaker, white fish, etc.

2. It must be simmered over low heat to ensure that the effect of crispy bones and meat is delicious.

3. You can also add some balsamic vinegar when eating.

After washing the fish, change the knife and set aside, put the oil in the pot, add the green onion and ginger, put the fish together, add water, add light soy sauce, add appropriate dark soy sauce according to the color requirements, cooking wine, salt and simmer over high heat until out of the pot.

Ingredients: Fish kohlrabi.

Excipients: salt, sugar.

Oil Soy sauce. Steps to prepare braised fish with ginger.

1.Wash the fish and dry it first.

2.Cut a few slices of ginger.

3.Remove from heat and add oil.

4.Fry the fish in boiling oil, first and then fry on the other.

5.Put a few slices of ginger, 6Put a pinch of salt, 2 teaspoons of sugar, soy sauce, kohlrabi, put water, 7When the juice is almost collected, put some green onions, and serve in a bowl to finish!