How should braised flat fish be made? How to make flat fish delicious braised braised fish

Ingredients for braised flat fish.

1 flat fish, 3 large cloves of garlic.

5 slices of ginger and 3 tablespoons of light soy sauce.

3 tablespoons vinegar and 1 spoonful of dark soy sauce.

1 tablespoon of sugar 2 tablespoons of cooking wine.

Salt to taste: 1 bay leaf.

2 star anise and 10 peppercorns.

1 slice of green onion and 3-5 dried chilies.

Green and red peppers or shallots (optional) to taste 1 tablespoon of vinegar.

Preparation of braised flat fish.

Step 1: I use frozen flat fish, but I can also use fresh flat fish. This flat fish is relatively large, if the small flat fish can be made two at a time according to the size of the pot. Frozen flat fish should be completely thawed at room temperature, cleaned externally and set aside.

Step 2 Detailed explanation of processing flat fish: External: It is best to have a sharp knife or scissors to cut off the small fins under the gill cover, and it will be fried for a while, which is easy to paste.

If the pot is not big enough or the dish is not big enough, you can remove the tail of the fish, there is something the back of the fish, it is better to deal with it, it is more convenient to eat.

Step 3 Belly: There is a small hole under the belly of the fish, and a sharp knife or scissors can be used to cut open the belly and remove the internal organs.

Step 4 Gill: Lift the lid of the fish gills and remove the fish gills inside.

Step 5 rinse inside, wipe the blood water, change the knife incision on the surface of the fish, if the fish is small, cut three horizontal knives.

Step 6 pickle the fish: put the fish into a clean basin, first wipe the cooking wine inside and out, then wipe a thin salt inside and out, stuff a piece of ginger in the fish belly, cut the green onion into slices and spread it on the fish, marinate for 20 minutes.

Step 7: Do not rinse the marinated fish, take out the ginger slices and green onions in the stomach, blot the surface with kitchen paper and set aside, keep the fish dry, and prevent the oil from bursting when frying in the pan for a while.

Step 8: Put oil in a pot, heat the peppercorns in a cold pan over low heat to bring out the fragrance, and then remove the fried peppercorns.

Step 9: Fry the fish over medium heat, not too big or too low, to prevent the skin from falling off and frying.

Step 10After one side is set, shake the pan to prevent the skin of the fish from sticking, turn over and fry the other side.

Step 11 This step is more crucial: quickly pour in a spoonful of cooking wine and stir-fry, the cooking wine will quickly evaporate to the surface, pour hot water to half of the fish. Add star anise, dried red pepper, ginger slices, green onions, a spoonful of vinegar, and bring to a boil.

Step 12Add a spoonful of half-aged soy sauce, a spoonful of light soy sauce, if it is an ordinary soy sauce, add two spoons of soy sauce until the color is brownish-red, and add a spoonful of sugar. Reduce heat to medium heat, cover and simmer.

Step 13Carefully turn the dough over every few minutes and pour some soup over the fish with a spoon.

Step 14: Cover and simmer for about 20 minutes. Look at the size of the fish, then open the lid on high heat to reduce the juice for 3 minutes, not too long, to keep the fish body intact, taste before cooking, and add a little salt to the mouth.

Step 15 Don't collect the fish soup too dry, sprinkle the chopped green and red peppers or shredded green onions out of the pot, pour some fish soup, you can also multiply it separately, dip it with fish, and the taste is stronger. My plate was not big enough, so I cut off the tail of the fish, and I hope you enjoy this tender and delicious braised flat fish.

After the flat fish is cleaned and drained, it is smeared with a layer of fine salt and flour and marinated for more than 10 minutes.

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Peel and chop the ginger, wash the chives and chop them into chopped green onions.

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Put an appropriate amount of peanut oil in the pot and fry the fish over low heat, because the skin of the flat fish is very thin and it is always not fried perfectly. However, it would be better to put flour in it.

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After frying on one side, turn over and fry again, although the frying is not very beautiful, but it does not break the skin much. Then put down the ginger, chili pepper and chopped green onion.

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Then use cornstarch, sugar, soy sauce, add a small amount of water and stir into starch water.

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Pour the starch water into it and simmer over low heat until the juice is reduced.

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Turn off the heat and put it on a plate, and the delicious and nutritious braised flat fish is ready. It's very simple, and interested friends can also try it.

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1. Wipe the water on the fish before entering the pot, drain the washed or marinated fish before putting it into the pot, and dry the skin when there is enough time, or use kitchen paper or towels to absorb the water.

2. Put cold oil in a hot pan, and then put in the fish after the oil is hot; Some people are accustomed to adding oil to the pot when the fire is turned on, so that even if the oil is hot and then the fish is served, the fish skin is still easy to stick to the bottom of the pot and cannot be shoveled. First of all, you should boil the pot empty, heat the pot, put your hands close to the bottom of the pot and feel the roasting hands, add cold oil, the oil temperature rises, and then put the fish. (This is the most suitable iron pot, some more delicate pots, not allowed to be empty when it is another matter).

3. After the fish is put into the pot, don't be in a hurry to flip, turn to low heat and fry slowly, wait until the surrounding area of the bottom surface turns yellow, and then turn over. Even if the above two are done, the fish will not be able to turn over immediately after it is put into the pot, because the skin and flesh close to the bottom of the pot have not had time to be heated and warped. Turn to low heat and fry slowly, which can not only be evenly cut through heating, but also ensure that the fish skin is not fried.

Ingredients: flat fish, green onion, ginger, red pepper, garlic, vegetable oil, white wine, light soy sauce, vinegar, sugar.

Method. 1. Cut a knife on the belly of the flat fish, take out the internal organs, and wash the black membrane; Shred the ginger, chili pepper and green onion;

2. Draw an oblique knife on the flat fish and evenly smear a little salt on the body;

3. Remove the oil from the pan, put two cloves of garlic, then put in the flat fish, and fry the flat fish on both sides;

4. After the fish body is slightly golden, add white wine (about 3 seasoning tablespoons) and vinegar, then add light soy sauce, add a small amount of boiling water, and put shredded ginger and pepper;

5. Cover the pot and simmer.

Seven or eight minutes, during which the fish should be turned over, when the juice is almost collected, put the flat fish on the plate, spread the green onion on the fish, and pour the hot juice in the pot on it.

Wash the flat fish and remove the gills, cut off the fins, use kitchen paper to absorb the water from the flat fish, and rub salt on the surface to prevent it from sticking to the pan.

2.Cut the fresh mushrooms into small cubes, garlic slices, ginger slices, minced chives and cut them into sections, cut the dried chili peppers into small pieces, and break the ingredients into pieces.

3.Put oil in a frying pan, (the pan for frying fish must be hot) 4When the oil is hot, add the flat fish, don't be in a hurry to flip, turn to low heat and fry slowly, wait until the bottom surface turns yellow, and then turn over.

5.Wait until the other side is also fried until golden brown.

6.Add green onions, ginger, garlic, shiitake mushrooms, Sichuan peppercorns, spices, dried chili peppers, and cumin.

7.Add boiling water and bring to a boil over high heat.

8.When the pot is boiling, add cooking wine, soy sauce, and vinegar.

9.Add salt, sugar and pepper to taste.

10.Add the shiitake mushrooms and continue to simmer.

11.Simmer until the soup is thick.

12.Add minced chives and drizzle a little sesame oil out of the pan.

Braised flat fish, the specific method, first of all, you need to wash the comments, soak the mushrooms soft and wash, and then the pot is on fire until five or six percent of the heat, Jiang Pingyu is put into the pot, and then put ginger slices, green onions and ginger in the fryer, stir-fry and put cooking wine, white sugar and sour and other high heat to boil, put in the fried comments, shiitake mushrooms and bamboo shoots and other guys output the pot and sprinkle the green onions.

Braised flat fish is also very easy to make, first wash the flat fish and use braised soy sauce. Bring the oil to a boil, cut the braised soy sauce and sweet and sour sauce, and stew the fish in a pot, and the braised fish will come out, and the smell will come out when it is on fire, and the throat will go up. The fish that results from this is delicious.

Refreshing but not smooth, simmering over slow heat.

First of all, smear a little salt on the surface of the flat fish, then put green onions, ginger and garlic and cooking wine, marinate for 15 to 20 minutes, put oil in the pot, wait for the oil to heat and then add rock sugar, fry the sugar color, put the fish in it and fry it on both sides, then put water on it, and then drink other seasonings.

How to cook braised flat fish? If you are a braised flat fish, you must first clean the fish, and then marinate it with this light soy sauce for a while, and then drain the water, and then put oil on the fish, and then put in the seasoning, and then boil the water dry, so that the braised fish is very delicious.

This is very simple, after washing it, put it on both sides of the oil pot, fry it, fry it fragrantly, then put soy sauce, put ginger cooking wine, burn him well, like to eat spicy, but also put some chili peppers, and then put some salt, and cook it.

10 Prepare the green onion, ginger and garlic. 11 Seasoning with soy sauce and vinegar. 12 Put all the ingredients in a pot and add salt.

9 Semi-finished frying. 2 Prepare the required auxiliary materials: 500 grams of flat fish, 1 egg, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of Sichuan pepper, appropriate amount of black pepper, appropriate amount of chili pepper, appropriate amount of ingredients, appropriate amount of cinnamon, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of green onion, and vinegar.

1.Flat fish use scissors to cut a small incision on this side, remove its internal organs and gills, and wash the black membrane in the abdomen.

2.Dice the shiitake mushrooms, slice the garlic, slice the ginger, mince the chives, cut the green onions into sections, and cut the dried chili peppers into small pieces.

3.Heat a pan with cold oil.

4.When the oil is hot, fry the fish over low heat.

First of all, the melon washes the flat fish again, then puts the seasoning and feeds it for half an hour, then pour oil into the pot, fry it on both sides until it is golden, and then put all kinds of seasonings and dark soy sauce.

3. Flat fish is rich in trace elements selenium and magnesium, which have a preventive effect on cardiovascular diseases such as coronary arteriosclerosis, and can delay the aging of the body and prevent the occurrence of cancer. The copyright of home-cooked braised flat fish belongs to the author, and no one is allowed to ** or use it as a whole without the written permission of the author himself.

What should I do in English about braised skin? I think in general, braised flat fish, you should search from the Internet, that inside. There are a lot of ways to do it, and you can do it by seeing which one you prefer to use.

Soy sauce flatfish. 1. Remove the internal organs of the flat fish, wash and drain it for later use.

Draw a light cross twill on both sides.

3. Wash and chop the tempeh; Ginger, minced garlic, cut green onions into small rings; Chop the green and red peppers.

4Take a small bowl, add ginger and garlic powder, 2 tablespoons of soy sauce, half a tablespoon of sugar, 1 tablespoon of cooking wine, a little pepper and 2 tablespoons of cooking oil to make a sauce.

5Put the flat fish on a plate, sprinkle with tempeh, ginger and garlic, and put it in the steamer.

6Drizzle with sauce and steam over high heat for 10 minutes.

7.Sprinkle with chopped green onions, cover and steam for 3 minutes.

Steamed flatfish. 1Prepare the fish and green onion ginger.

2Slice a portion of the green onion and ginger. Shred the other part and set aside.

3Remove the flat fish, remove the gills and wash them.

4Put a flower knife on the fish. Wipe the fish clean with refined salt and white wine and marinate to taste. Marinate the onion and ginger in the fish for 10 minutes.

5. Put water in the steamer and boil it to judge the lack of it. Add the fish and steam over high heat for 7 minutes and low heat for 5 minutes.

6.Put oil in a wok, heat it, add peppercorns, and stir-fry until fragrant.

7Remove the fish, pour out the soup, and remove the ginger slices and green onions.

Recode the fish with shredded green onion and ginger.

9. Pour in the appropriate amount of steamed fish and soy sauce.

10 pour hot oil over the fish.

A flat fish, an appropriate amount of coriander, an appropriate amount of cooking wine, an appropriate amount of soy sauce, an appropriate amount of sugar, an appropriate amount of star anise, an appropriate amount of bay leaves, an appropriate amount of salt, and the steps of the method.

1. After the fish is cleaned up, make three cuts on both sides.

2. Cut in half and marinate in cooking wine and other ingredients for half an hour.

3. Then put oil on both sides in the pot, put in a bowl of soy sauce and water and bring to a boil over high heat.

4. Reduce the soup over low heat and add the coriander.

600 grams of flat fish, 10 grams of pork belly, 50 grams of green onions, ginger and garlic, appropriate amount of winter bamboo shoots, 10 grams of coriander, 15 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, 10 grams of rice vinegar, appropriate amount of dark soy sauce, 10 grams of light soy sauce, 50 grams of starch, a little pepper, 3 grains of ingredients, 10 grams of Sichuan pepper, 20 grams of cooking wine.

Methodological steps. 1. Wash the green onion, ginger and garlic, slice the green onion and ginger, dice the garlic, wash and cut the coriander;

2. Wash and slice the winter bamboo shoots, slice the pork belly for later use, wash and remove the head of the flat fish, and then slice it quickly;

3. Marinate the fish pieces with 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onion and ginger, 5 grams of pepper, 10 grams of cooking wine, and starch for 10 minutes;

4. Put an appropriate amount of oil into the pot, heat it over medium-low heat, put the marinated fish pieces into the fry until the outside is charred and the inside is tender and the oil is set aside;

5. Heat 15 grams of oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant, then add pork belly and stir-fry until the meat changes color, add 1000 grams of water;

6. Add 10 grams of dark soy sauce, 10 grams of light soy sauce, 5 grams of pepper, 5 grams of monosodium glutamate, 10 grams of sugar, 10 grams of vinegar, and bring to a boil over high heat;

7. Put in the winter bamboo shoot slices, simmer the fried fish pieces on high heat for 10 minutes, turn to medium heat and simmer for another 8 minutes, then reduce the juice on high heat and sprinkle some coriander.

Two flat fish, appropriate amount of green and red peppers, appropriate amount of green onion and ginger, broth, sweet wine, dark soy sauce, tempeh hot sauce, salt, sharp peppers, appropriate amount of water starch.

Methodological steps. 1. Wash and drain the flat fish, chop the ginger and garlic, remove the shallots and set aside;

2. Cut the green and red Wukee peppers into small pieces, chop the green onion leaves, heat 200ml oil in a wok, smear the flat fish with dark soy sauce and fry in the pan;

3. Fry until golden brown on both sides, remove from the pot, add a little base oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, and then add green and red peppers;

4. Add the tempeh hot sauce, rice wine and dark soy sauce, pour in the broth, salt and pepper, stir well with the oak, bring to a boil and add the flat fish;

5. After boiling, turn to medium-low heat, simmer until the soup is thick, and sprinkle the fish out of the pot with an appropriate amount of chopped green onions;

6. Pour water starch into the soup in the pot to thicken, and then pour it on the fish.