What kind of oil is generally used for braised fish, and how to make braised fish oil

What oil to put in to make braised fish.

To make braised fish, it is generally fried or fried. The function is to keep the appearance intact and beautiful, not fragile and friable; Deep-fried at high temperature to remove the smell; Prevent too much protein from dissolving in the soup and weakening the deliciousness of the fish. As long as the fish is fresh enough, the appearance is not too demanding.

Single-mindedly the pursuit of the original taste. If you don't fry it, you can't braise it. Preparation of delicious braised fish Ingredients: Fish (appropriate amount) Seasoning: Pepper (appropriate amount), green onion (appropriate amount), ginger (appropriate amount), garlic (appropriate amount), salt (appropriate amount), cooking wine.

Appropriate amount) bean paste.

Appropriate amount) tempeh (appropriate amount) sugar.

To taste) white pepper (to taste) Kitchen utensils None.

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

2 Finely 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 a pot 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, add an appropriate amount of white pepper and chopped green onions, and then remove from the pot.

9 This fish is so fresh.

Braised fish can generally be squeezed with salad oil, and the requirements are a little higher, and it is best to use pure fragrant pressed rapeseed oil.

What fish is generally used for braised fishWhat kind of fish is generally used for braised fish, um, corn oil.

Hello dear! Step 1: Wash the fish, cut the green pepper into a hob, slice the ginger, and mince the green onion; Step 2: Put salad oil and lard (mixed oil) in the pot, burn the lard until it is hot, add ginger slices and rock sugar and stir-fry, then add Sichuan pepper and dry red pepper rings and stir-fry; Step 3: Fry the fish until it is slightly yellow, turn it over the same until it is slightly yellow, turn to low heatStep 4, add chili sauce, cooking wine, soy sauce, garlic, soybean sauce, and a large bowl of water (if you don't like too much soup, you can put a little less water here); Shake the wok so that the seasoning is evenly attached to the fish; Step 5 Cook until only half of the soup is left, take another pot, put green pepper cubes on the bottom of the pot, pour in the boiled fish and soup, cover the pot and simmer; Step 6 stuffy until the juice is collected (if you like soup and rice, leave a little more soup, if you don't like it, stuff it for a while, leave less soup base), add chicken essence and salt to taste, stir-fry a few times, pour in clear oil, sprinkle with chopped green onions, and you can travel Zheng Ke.

The first time I made braised fish, I couldn't use some of the seasonings, and I was worried that I would make a mistake. Is braised fish light soy sauce or dark soy sauce? What soy sauce is used for braised fish?

Braised fish with light soy sauce or dark soy sauce.

The function of dark soy sauce is to enhance the color and increase the color of the dish. Light soy sauce is mainly used to enhance the flavor and increase the flavor of the dish. If you grill fish, my suggestion is to release the raw soy sauce first.

If the color sense does not meet your requirements, then put the old soy sauce to improve the color. As for the fish that you want to burn, it is delicious. First of all, it depends on your grasp of the light taste and heavy taste, and the second is the heat.

"Big fire tofu, small fire fish" must be burned slowly over a fine fire, so as to ensure that the meat of the fish is delicate.

What soy sauce is used for braised fish?

Steamed fish soy sauce, Haitian and Lee Kum Kee are recommended, the taste and quality are very good, but Lee Kum Kee's is more expensive. It is recommended to use Weishida Steamed Fish Flavor Fresh Soy Sauce, which is rich in the first soy sauce juice, rich in amino acids and other active ingredients, and contains one of the seafood essences of the "Eight Sea Treasures", dried scallop juice, which is more suitable for steamed fish and seafood cooking, and can bring out the sweet and delicious seafood!

Homemade braised fish preparation.

1.Cut the fish body into a cross knife, add white wine, soy sauce and vinegar and marinate for more than 5 minutes (forgot to take a picture) 2Put oil in the pot, the oil temperature should not be too high, and the palm of your hand is hot before you can put the fish.

3.Cook for two minutes, then turn over and fry for another two minutes.

4.Ginger and green onions stir-fry until fragrant.

5.Add tempeh sugar and stir-fry and add the fried fish.

The steps to make grilled fish red oil are as follows:

1. Soak cloves, cinnamon, grass fruits, cumin, dried ginger, hawthorn, white cardamom, Sichuan fritillary, angelica, Huoxiang, sand kernels, tangerine peel, patchouli, licorice, sea cucumber, bay leaves, thyme, star anise, and Sannai in hot water and cooking wine for 3 hours.

2. Pour water into the pot and bring to a boil, add dried chili peppers, turn off the heat and cover the pot and simmer for 30 minutes; Remove the dried chili peppers and wipe them dry, then pound the dried chili peppers with a stone mortar to form glutinous chili peppers.

3. Pour salad oil, vegetable oil, lard, butter and chicken fat into the pot and heat it to 5 hot, put in the green onion, ginger slices, garlic and boil over low heat until brown, and remove the residue.

4. When the oil temperature drops to 4 hot, add the glutinous chili pepper and boil it over low heat until the color of the chili becomes darker, and then add the Pixian bean paste and fry for 15 minutes.

5. When it is cooled to 4 oil temperature, add the above soaked spices and boil over low heat for 30 minutes, then add tempeh, Sichuan pepper, chicken essence and magic kitchen broth powder and boil for 15 minutes until the water is dry, and finally add comfrey and stir well.

6. Take out the sauce and let it stand for 48 hours, and finally the oil can be separated.

The general ingredients for making red oil for grilled fish: 50 grams of celery, 1 green bamboo shoot, 1 loofah (side dishes can be used according to your preference, lotus root, dried beans, cucumbers, potatoes, etc.) 20 grams of ginger, 100 grams of garlic, 100 grams of dried chili peppers, 20 grams of pickled peppers, 15 grams of Sichuan peppercorns, 2 tablespoons of Pixian bean paste (30ml), 1 tablespoon of black bean paste 15ml), 1 tablespoon of soy sauce (15ml), appropriate amount of salt, 1 teaspoon of sugar (5 grams), a little chicken essence, 250ml of fresh soup, oil.

Braised fish with carpHere's how:

Ingredients: 1 carp, appropriate amount of green onion, ginger and garlic, 2 tablespoons of cooking wine, 2 grams of salt, 2 tablespoons of sugar, 2 tablespoons of aged vinegar, appropriate amount of water, half a bowl of water starch, 1 bay leaf, 1 star anise, 2 dried chili peppers, 2 coriander, 2 spicy millet, 2 tablespoons of Weida delicious and extremely fresh, 2 tablespoons of virgin soy sauce, 1 tablespoon of Weida Meifeng Oyster Sauce.

Steps: 1. Prepare the ingredients.

2. Mix the braised sauce. Add 2 tablespoons of Weida Delicious Fresh, 2 tablespoons of virgin raw soy sauce, 1 tablespoon of Weida Meijiu Oyster Sauce, add cooking wine, dark soy sauce, salt, sugar, and aged vinegar and mix thoroughly.

3. Change the knife on both sides of the carp.

4. The fish with the knife is covered with starch.

5. Heat oil in a pan and fry the fish until golden brown on both sides.

6. Add green onions, ginger and garlic, dried chilies, cinnamon, star anise, and bay leaves.

7. Pour in the braised sauce.

8. Pour in hot water. If the water is submerged in the fish, don't close the lid immediately.

9. After boiling for one minute, cover the pot, turn to medium heat and cook for 15 minutes.

10. Remove the residue, put out the fish, add minced garlic, coriander, and water starch.

11. After the soup is thickened, pour it over the fish.

12. Finished product drawing.