How to make braised sea bass, how to make braised sea bass delicious

The braised sea bass is prepared as follows:1. Ingredients: 500g sea bass, ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of celery, appropriate amount of shredded ginger, appropriate amount of garlic cloves, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, appropriate amount of soy sauce.

2. Remove the scales of the sea bass, remove the internal organs, wash it, and marinate it with an appropriate amount of salt, the fish I bought is relatively large, so cut it in half.

3. Shredded ginger, minced chili pepper and Sichuan pepper set aside.

4. Put a little oil in the frying pan. Burn hot. After the oil is hot, first add shredded ginger, minced chili pepper, and Sichuan pepper to bring out the fragrance, and then put the fish into the oil pan to fry.

5. Add boiling water and burn over high heat.

6. Boil for about 5 minutes, add green onions, celery, and chopped coriander.

7. Wait for the soup to thicken slightly, and then put it on a plate.

The home-cooked recipe for braised sea bass is as follows:Ingredients: 1 sea bass for 3 people.

Excipients: 2 grams of salt, 5 grams of sugar, 2 roots, 1 piece of ginger, 1 head of garlic, 25 grams of Jinlan soy sauce, 20 grams of Jinlan ointment, appropriate amount of cooking wine.

The practice is as follows: 1. Prepare materials.

2. After the sea bass is cleaned, draw a flower knife on the back of the fish, drain the water, and slice the green onion, ginger, garlic and chili pepper for later use.

3. Pour a little oil into the non-stick pot of Joyoung light luxury pie, and heat the pan with cold oil.

4. When the oil is heated to 60%, put the drained sea bass into the pan, fry all the fish until slightly yellow, shake the pan slightly, and then turn over and continue to fry the other side until it is slightly yellow.

5. Wait for both sides of the fish to be fried, then put it out for later use, pour ginger, onions, garlic and chili peppers into the pot and stir-fry until fragrant.

6. Add the fried sea bass.

7. Pour in cooking wine, Jinlan soy sauce and Jinlan ointment.

8. Add salt and sugar, pour in an appropriate amount of water, turn to low heat for about 20 minutes after boiling over high heat, finally reduce the juice on high heat, put it on a plate, and sprinkle in green and red pepper shreds for decoration.

9. Done. <>

How to braised sea bass:

Prepare ingredients: a sea bass, a shallot, a piece of ginger, a teaspoon of Pixian bean paste, a little cornstarch, an appropriate amount of salt, an appropriate amount of light soy sauce, a little dark soy sauce, a small can of beer, a little water starch.

Steps: 1. Clean the scales on the surface of the sea bass and the dirt and gills in the belly of the fish, then rinse it several times with flowing water, wash it and put it on the board, and draw a knife edge on both sides of the fish body to facilitate the flavor of the fish.

2. Wash the shallots and cut them into green onion segments, cut the ginger into ginger slices, and set aside a small spoon of Pixian bean paste.

3. Simply control the moisture of the cleaned sea bass, and then pat a layer of cornstarch on both sides of the fish body. Because the fishy smell of sea bass is relatively light, it is not pickled here, and it is necessary to marinate fish with a strong fishy smell such as grass carp and carp.

4. Heat the wok first, then add an appropriate amount of cooking oil to moisten the pan, sprinkle a little edible salt on the bottom of the pan, and put the starched sea bass into the pan after the oil is hot, and turn to medium heat to fry the fish.

5. Fry the sea bass until one side is golden brown, then turn it over, continue to fry the other side, fry all sides until golden brown and set aside.

6. Add an appropriate amount of cooking oil to the pot, add the green onion and ginger slices to stir-fry until fragrant, and then add a teaspoon of Pixian bean paste and stir-fry the red oil.

7. Then add a small can of beer (500ml) and bring to a boil over high heat.

8. Put the fried sea bass in advance into the pot, turn to medium heat and simmer, cover the pot and simmer for 5 minutes.

After a few minutes, turn the sea bass over and continue to simmer on the other side for another 5 minutes.

10. Put the sea bass out and put it on a plate.

Here's how to make the delicious braised sea bass:

Ingredients: shredded ginger, green onion, cooking wine, spicy sauce, sea bass, light soy sauce, dark soy sauce, salt, chicken essence, pepper, etc.

1. Take an appropriate amount of shredded ginger and green onion into a bowl, add a few spoons of cooking wine and grab a few times. Cut a few knives on both sides of the jujube fish body, smear ginger and shallot cooking wine on both sides of the fish body, and then put an appropriate amount of ginger and shallots on it, and marinate for ten minutes.

2. Finely chop the ginger, garlic and green onion respectively, and set aside a spoonful of spicy sauce.

3. Wipe off the surface moisture of the sea bass, heat the oil in the pan and fry the sea bass on low heat on both sides until golden brown, and put the fried sea bass out for later use.

4. Leave the bottom oil in the pot, add ginger, garlic and green onion and stir-fry over low heat until fragrant, then add a spoonful of spicy sauce and stir-fry until fragrant.

5. Add an appropriate amount of water, light soy sauce, dark soy sauce, salt, chicken essence and pepper to the pot to make a pat and braised sauce and bring to a boil, put the sea bass on the top cover and cook over low heat.

On ordinary days, you can always find the beauty of life, breakfast fritters, braised sea bass.

Ingredients: Sea bass.

Excipients: shallots, ginger, green onions, onions, pickled peppers.

Seasoning: salt, pepper, cooking wine, rock sugar, dark soy sauce.

Braised sea bass] - Fresh and delicious.

1.Let's start preparing the ingredients.

Prepare a sea bass, slaughter it cleanly, and make a few cuts on each side of the fish to make it easier to marinate and flavor.

2.Let's marinate the fish.

Prepare a few shallots and cut them into sections.

Prepare a piece of ginger and cut into shreds.

Put it together with the sea bass, add a spoonful of salt, a spoonful of pepper, pour in a little cooking wine to remove the smell, spread the seasoning evenly on the fish, stuff the green onion and ginger into the fish belly and marinate for 10 minutes.

3.Now let's start preparing the excipients.

Prepare a green onion and cut into shreds.

Prepare half an onion and cut into slices.

Prepare a little more green onion and pickled pepper for later use.

4.Next, start squeezing the scallion oil.

Heat more oil in the pot, when the oil temperature is 50% hot, pour in shredded green onions and onion slices, turn on low heat and slowly fry the green onion oil inside, pour out when the shredded green onions are dried and fried to golden brown, and drain out the shredded green onions and onion slices.

5.Let's start boiling sugar.

Leave the bottom oil in the pot, put in a small handful of rock sugar and crush it one by one with a spoon, turn on low heat and stir constantly until the rock sugar is all melted, when the soup turns reddish brown, pour in a little boiling water, stir evenly and the sugar color is boiled, put it aside for later use.

6.Let's fry the fish now.

Burn oil in the pot, when the oil temperature is hot, squeeze the marinated fish into the pot, turn on medium-low heat and fry slowly, do not turn the fish to avoid the fish body breaking, fry for about five minutes, fry the fish crispy, fried thoroughly, and fried to golden brown when the oil is taken out to control the oil.

7.Let's start cooking.

Heat the pot, add the freshly fried scallion oil, then add the green onion and pickled pepper and stir-fry for a while, after the green onion changes color slightly, pour an appropriate amount of boiling water along the edge of the pot, add half a spoon of sugar, put the fried fish into the pot, add a spoonful of salt, a spoonful of pepper, and a few drops of dark soy sauce to color.

Keep pouring juice on the fish, after the fish meat is soft, gently turn it over and continue to pour the juice on the fish, so that the soup evenly penetrates into the fish, when the soup becomes very viscous, first put the fish out, put the green onion and pickled pepper on it.

Boil the soup in the pot again, hook in a little water starch, pour in a little oil to brighten the color, and after the soup boils again, pour it evenly on the fish, and it is delicious.

Fresh sea bass 1 piece.

Accessories: green onion, ginger and garlic. Star anise in small amounts.

Coriander to taste.

1 tablespoon of cooking wine.

Light soy sauce 1 scoop.

1 scoop of dark soy sauce.

Oyster sauce 1/2 tablespoon.

1/2 teaspoon sugar.

Essence of chicken 1/2 tablespoon.

1. Clean the fresh sea bass and put a flower knife on both sides for easy flavoring.

2. 1 tablespoon of cooking wine, half a tablespoon of green onion and ginger and salt, massage and marinate for 10 minutes.

3. Do not stick to the pot material until both sides are golden brown and set aside.

4. Stir-fry chives, ginger and garlic in another pot, cut the sea bass, put in half a bowl of water, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, green and red peppers.

5. Cover the lid and simmer for 5 minutes, when the time is up, pour in a little water starch to thicken, a little chicken essence, and the soup can be thickened and put on the plate.

6. Great, there is not even soup left on the table.

The preparation of braised sea bass is as follows:

Tools Ingredients: 1 sea bass, ginger, chives, 2 tablespoons of cooking wine, 1 tablespoon of pepper, 1 tablespoon of salt, 1 tablespoon of sugar, 2 cloves of garlic, 1 tablespoon of white wine, 1 tablespoon of bean paste, 2 dried chilies, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of aged vinegar, kitchen knife, plate, basin, pot, spatula.

1. Put the cleaned sea bass into a basin, add the ginger shredded ginger and chives, 2 tablespoons of cooking wine, 1 tablespoon of pepper and 1 tablespoon of salt. Then rub the green onion and ginger out of the juice by hand and spread it evenly on the body of the fish, and then marinate for about 10 minutes after fully spreading the other seasonings.

2. Cut the ginger and garlic into small pieces, cut the chives and green onion leaves separately into minced pieces, and then put them on a plate separately for later use.

3. Put a spoonful of oil in the pot, sprinkle with a little salt, salt can prevent the fish from sticking to the pot, ** heat the marinated sea bass into the pot, turn on medium and low heat to fry the sea bass until golden on both sides, what should be noted here is that the fish should not move after the fish is in the pot, wait for the fish to fry and set the shape before moving, turn it lightly, and do not damage the fish skin. Fry the sea bass on both sides until golden brown and remove it for later use.

4. Put a spoonful of oil in the pot again, add green onions, ginger, garlic and dried chilies, and a spoonful of bean paste, and stir-fry over low heat to bring out the fragrance. After the seasoning is fragrant, add water, add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of aged vinegar, and 1 teaspoon of sugar to taste, and bring to a boil over high heat.

5. After the water in the pot is boiled, put the sea bass into the pot swimming circle, and then add a spoonful of white wine, the effect of white wine is better than that of cooking wine, and it can increase the flavor at the same time. Simmer over medium-low heat for about 3 minutes, then turn over and simmer for another 5 minutes. After the sea bass is stewed, take it out and put it in a fish plate, thicken the soup over high heat, pour it over the fish, and sprinkle with chives to make a dish.