The practice and steps of braised fish, the specific practice of braised fish

Braised Fish Method:Ingredients: a carp (a catty, gills, scales, belly, clean up), accessories:

About half a tael of cooked chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), and half a tael of bamboo shoots (after slicing into thin slices, cook in boiling water for about five minutes).

1. After the fish is cramped, draw it at an equal distance on both sides of the fish body.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.

Braised fish is a very classic home-cooked dish, and every time it is more solemn, my mother will carefully cook one of these dishes. It has a shiny appearance, and the sauce wraps around the surface of the meat, which is rich and fragrant, and complements the tenderness and deliciousness of the fish. It's a delicious delicacy that I can't stop and I want to present to my family and reinterpret it in my own way and share it with my friends and family.

Step 1

Clean up the fish, wash it, and make a few diagonal incisions in the body of the fish, without cutting off.

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Add salt and cooking wine to the fish, rub well, and let it stand for 20 minutes to remove the smell and set aside.

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Put oil in a pan and boil until it is 50% hot, fry the fish in the pan until golden brown on both sides, and then remove it for later use.

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Leave a little oil in the pan to keep the oil warm, stir-fry the chives, ginger slices, and minced garlic until fragrant, then add the fish.

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Add water, star anise, soy sauce, sugar, Knorr old hen soup flavored thick soup treasure, and bring to a boil over high heat.

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When the soup melts, the soup will become thick and delicious. Continue on high heat until the soup is dry, then serve.

Picture of the finished braised fish.

<> cooking tips for braised fish.

Tips:

1.The main treatment of fish is to remove the gills, scrape the scales, and remove the internal organs, and each step should be carefully taken to prevent the fishy smell and bitter smell from being left. In addition, marinating the fish with ginger and cooking wine before cooking can also effectively remove the fishy smell and retain the umami taste.

2.When cooking fish, add thick soup treasure to the soup, which can make the sauce thick and smooth, and even have the feeling of layer by layer drawing, pay attention to put it in when you burn the soup, don't put it late, and then match it with smooth and tender white fish, which makes people's appetite move.

Braised crucian carp Ingredients: Crucian carp (1 tail, 420 grams), green onion (1 2 stalks), Shuifa shiitake mushrooms (2 flowers), ginger (2 slices) Seasoning: oil (1 cup), soy sauce (1 tablespoon), corn starch (1 2 tablespoons), cooking wine (1 tablespoon), salt (1 3 tablespoons), chicken broth (1 2 tablespoons) Cooking 1:

Wash the carp, make two diagonal cuts on both sides, blot the water with kitchen paper, add 1 2 tablespoons of cornstarch and wipe the fish body; Wash the roe and set aside. 2) Remove the head and tail of the green onion, pat it flat and cut into sections; Remove the stems of the shiitake mushrooms and cut them into shreds.

3) Heat 1 cup oil, add crucian carp and roe and fry until golden brown on both sides, set aside. 4：

Heat 1 tablespoon of oil, sauté ginger, shredded mushrooms and green onions, add 1 2 cups of water and bring to a boil. 5) Add 1 tbsp cooking wine, 1 tbsp Haitian seafood soy sauce, 1 3 tbsp salt and 1 2 tbsp chicken broth to taste.

6: Add the fried crucian carp and fish roe, cover and simmer over low heat for 10 minutes, turn on high heat until the soup is nearly dry, then serve. Tips 1: After the crucian carp is fried, sprinkle a little salt into the hot oil, and then fry the fish roe until golden brown, otherwise the fish roe will have too much water and it will be easy to burst the oil and burn people.

2. The crucian carp should be wiped dry first, smeared with a layer of cornstarch, wiped with ginger slices after the pot is heated, and then poured oil to fry the fish so that it is not easy to peel off. 3. The muddy smell of crucian carp is heavier, after scraping the scales and picking the gills, dissecting the abdomen and removing the organs, it is necessary to remove the teeth located in the throat behind the gills of the fish, which can completely eliminate the muddy smell of the crucian carp. 4. When frying and stewing crucian carp, the hands should be light, if you use too much force, it is easy to break the fish body, break the fish skin, and affect the appearance of the finished dish.

How do you make braised fish delicious? First of all, lay the tomato on the bottom, put in the fish pieces, put in the braised sauce, add a few slices of ginger, pour half a bowl of water and boil.

The fish is marinated and fried in a pan to be slightly yellow, and the bean paste is stir-fried until fragrant, and water is added to the fish.

This is the correct way to "braised fish", the method and steps are explained in detail, and the fish is tender and not fishy.

It is recommended that you go to a professional cooking school to study, more professional and reliable, learn comprehensively, practical teaching, step-by-step guidance, and learn until you learn.

A simple home-cooked recipe for braised fish is as follows:Ingredients: 500 grams of herring, 10 grams of ginger, 10 grams of shallots.

Excipients: 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon cooking wine, 100 ml water, 10 ml olive oil.

1. Put 10ml of olive oil in the pot.

2. After the oil is hot, add ginger, herring and green onion, pour in 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and 100ml of water.

3. Cover and simmer for 10 minutes.

4. Remove from the pot and put on a plate, and the braised fish can be made.

Ingredients: a finger fish, garlic, ginger, green onion, millet peppercorn, and cornstarch.

Steps: 1. Wash the fish and set aside, chop the millet pepper, shred the ginger, and slice the garlic.

2. Heat the oil in the pot and clear the shortage.

3. Scoop up the fried fish and leave oil in the pan.

4. Prepare half a bowl of water and add a spoonful of starch.

5. After the fish is stuffy for a few minutes, turn it over and add a little light soy sauce.

6. Serving. <>

Preparation of braised fish.

Ingredients: appropriate amount of fish, appropriate amount of chili, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of bean paste, appropriate amount of tempeh, appropriate amount of sugar, appropriate amount of white pepper.

1.Remove the scales and intestines of the fish and slaughter them cleanly.

2.Chop the green onion, ginger, garlic and chili.

3.Marinate the fish with a pinch of salt, cooking wine, shredded ginger and white pepper for 10 minutes.

4.Pour oil into the pan and stir-fry chives, ginger and garlic.

5.After stir-frying until fragrant, then add the tempeh and bean paste to continue stir-frying.

6.Put the marinated fish in the pot.

7.Pour in an appropriate amount of water, add half a spoon of salt, half a spoon of sugar, cooking wine, cover the pot and simmer.

8.Wait for the soup to boil and thicken, then add an appropriate amount of white pepper and chopped green onions, and then remove from the pot.

Note: 1. Fry the fish over low heat, and the fish fried over slow heat is very crispy. If it is used to make braised fish, apply an appropriate amount of fried powder when frying, and if there is no fried powder, spread flour.

Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise it will paste the bottom, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fried fish is used to eat directly, or used to braise it before eating, it must be fried on a small burning mountain until the skin is golden brown before it can be put on a plate.

2. The reason why the fish made is fishy, and the fish skin is fragrant and delicious, while the fish meat is not delicious and does not taste good, the reason is as follows: before the fish is fried, it must be smeared with salt and submerged for about half to one hour, which can achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

Under the skin width are the four suggestions for making braised fish.

1. The live fish is killed, cleaned and cleaned, and the fish body is salted for about a quarter of an hour - this trick makes the fish taste and the meat is tender.

2. Stir-fry the sugar color in white granulated sugar or rock sugar, instead of braised soy sauce - this trick improves the freshness of the fish.

3. Boiled fish in cold water (hot water boiled meat-) - This trick improves the tenderness and freshness of the fish, this trick is taught by grandma, and it is used for cooking.

4. Add lard and cook together - this trick improves the tenderness of the fish.