What are the preparation and steps of braised fish pieces?

I believe that fish is indispensable in everyone's diet, and we can also use a variety of cooking techniques when eating fish, such as steaming, braised and fried, etc. In fact, every cooking method can bring out the umami of fish to the extreme, so today I will introduce you to a braised fish cube method.

Braised fish pieces, the fish meat we choose today is mainly tilapia that is more popular in the Liangguang area, first scrape off the scales of the tilapia, slaughter and remove the internal organs, clean it, and then change the fish meat into blocks, and then put in the appropriate amount of salt, ginger shreds, cooking wine, green onion segments for grasping and mixing evenly marinated into the flavor.

Next, cut and add some ingredients needed to make braised fish, mainly ginger slices, garlic, green and red peppers, onions, salt, chicken essence, oyster sauce, light soy sauce, dark soy sauce, pepper and so on.

Heat the oil, add enough cooking oil to the pot, burn until five or six percent of the heat, and then evenly wrap the marinated fish pieces with cornstarch, and then put the fish pieces into the hot oil for high heat frying, in the process of frying the fish pieces, we can use chopsticks to turn up and down appropriately, so that the fish pieces can be evenly heated and fried, and the fish can be fried to golden brown and colored.

Leave a little bottom oil in the pot, then add ginger slices, garlic, onion and stir-fry, then add an appropriate amount of bean paste, oyster sauce, light soy sauce, dark soy sauce, chicken essence and stir well, then add a little water to boil, then pour in the fish pieces and stir evenly, cover the pot with a lid and keep the heat low and continue to simmer for 2 3 minutes.

<>1. The practice and steps of braised fish pieces

Many people prefer to eat fish, we know that fish meat is particularly delicate, and there are many nutrients, when people eat fish, it is also a nutritional supplement for the body. First of all, the fish we choose braised fish pieces is best to choose grass carp, we know that the meat of grass carp is delicious, and there are fewer spines, and it is more convenient to eat. We clean the fish and cut it into small pieces, at this time it is best to cut it into long cubes, put some starch or flour, five-spice powder and an appropriate amount of salt into the fish pieces, grab it and mix it evenly, at this time marinate for about 15 minutes.

Then we can get up and boil the oil, and when the oil is 5 hot, we put the fish pieces in the pan and fry them until golden brown, control the oil and then prepare another step.

Second, the way the fish is made

Then we can put the fish aside, add cooking wine or ginger to the pot with oil, and then stir-fry, add an appropriate amount of white sugar, stir-fry the sugar color, and then put our fish pieces into the pot for stir-frying, and then add our big star anise, stir-fry with a punch, and then add an appropriate amount of water, you can collect the juice on high heat. When our fish pieces are juiced, we sprinkle in coriander or green onions, and we make such fish pieces, which many people like to eat, and especially serve them with champagne. This is a very delicious way, so there are many ways to make fish, braised fish pieces are also a more delicious practice, people like to eat fish in ordinary life, eating fish can make people smarter, because it has a lot of nutrients in it, it is particularly good for people's brains, and can enhance people's memory.

In daily life, we can eat steamed fish braised fish, so different ways have different characteristics, and they are all more delicious.

1.Prepare the materials.

2.The two sides of the sea bass are changed to a straight line knife, and the knife is cut from the thickest part of the back meat, about one centimeter apart, until the fish bone.

3.Sprinkle some dry flour on the sea bass and pat it on the body to help fix the shape of the fish.

4.**, add a spoonful of oil to the hot pan, heat the oil to 70% hot, and fry the sea bass, and gently shake the pan body during the fish frying process to ensure that the oil and the fish are in contact evenly.

5.Fry the fish until golden brown, then start frying the other side, and set aside after frying.

6.Leave a little oil in the pan, add the pork belly slices, and stir-fry the fat from the pork belly.

7.Then put in two star anise, a few dried peppercorns, when the meat gradually dries, add garlic cloves, ginger slices and green onions, stir-fry until fragrant, and then add winter bamboo shoots and shiitake mushrooms.

8.After stir-frying a few times, add the fried sea bass, pour in a spoonful of soy sauce, and cook along the edge of the pan, 9When the time is up, open the lid and turn to high heat to reduce the juice, add three spoons of water starch to thicken, a little peppercorn powder, remove from the pot, and put on a plate.

Cut the fish into jars, then add pepper, rice wine, ginger, green onions and marinate for 10 minutes. Sprinkle with dry starch and spread evenly, then fry in a pan until golden brown. Heat the oil in the pot, add the green onion, ginger and garlic, add some stock, add some water, add vinegar, salt, pepper, rice wine, put in the fish pieces and simmer for 8 minutes.

Start by choosing a fresh fish, then clean the fish, then chop it into pieces, pour the pieces into the pan when the oil is boiling, and pour the sauce over the fish when it is fried.

Braised fish fillets. Braised fish pieces belong to Shanghai cuisine, and later spread widely throughout the country and become a home-cooked dish on the dinner table of ordinary people. Braised fish pieces are generally made with grass carp as raw materials, accompanied by a little dried chili pepper and cooked in soy sauce, which is delicious and delicious.

Ingredients: Ingredients: Net fish (500g).

Seasoning: cooking wine (15 grams), refined salt (5 grams), sugar (8 grams), soy sauce (30 grams), wet starch (25 grams), green onion white segments (10 grams), cooked lard. (100 grams) ginger slices (2 grams).

Method:1Place the fish on a vegetable mound and chop it into 3 cm cubes.

2.Put the pot on the fire, heat it and add 50 grams of cooked lard, 3After the oil is hot, add 5 grams of green onions, ginger slices, and cooking wine to stir slightly, pour the fish pieces into the pot, then add 600 grams of water, cover the pot and cook for 7 minutes, 4

Cook until the fish is soft and ripe, remove the pot from the heat, pour two-thirds of the soup into the soup bowl, and use it for other purposes, 5Add 50 grams of water, add fine salt, sugar, soy sauce, turn the pot to a slight heat and simmer for 13 minutes, 6Cook until the fish flavor is thorough, add monosodium glutamate, keep shaking the pot on the fire in your left hand, and pour wet starch on your right hand, 7

When the soup is thick and sticky to the fish pieces, pour in the cooked lard, sprinkle with green onions, and put the fish on a plate with a spatula.

Precautions: 1. This dish is fried with sugar first, the pot is hot with less oil, the white sugar is fried red, boiled with boiling water, then seasoning, put in the fish pieces that have been oiled, and burn as above, the color is red and bright.

Crafting tips. 2. Less salt should be put in the breast diet therapy.

You don't need to add MSG to cook fish. Because they have a good umami taste on their own.

3. When dealing with fish, be sure to remove the black membrane in the fish's stomach, one is that it is very dirty, and the other is that the black membrane is not removed, and there will be a fishy smell.

4. Before frying the fish, in order to avoid splashing oil, be sure to dry the water on the surface of the fish with kitchen paper.

5. In the middle of roasting the fish, pour the soup on the surface of the fish from time to time to make it more flavorful.

Pick grass carp. 1.Look at the shape of a fish. Heavily polluted fish have abnormal morphology, some have large heads and small tails, curvature of the spine and even deformity, and some have yellow epidermis and blue tail.

2.Look at the fish's eye. Fresh fish with a plump and protruding cornea and a clear cornea; If the eyeball does not bulge, the cornea is wrinkled, or there is bruising in the eye, it is not fresh.

3.Sniff the gills. The gill filaments of fresh fish are bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish; The gills of stale fish are darkened and grayish-red or grayish-purple, and the mucus is fishy.

4.Touch the fish. The surface of fresh fish has transparent mucus, and the scales are shiny and tightly attached to the fish body, and it is not easy to fall off; The mucus on the surface of stale fish is mostly opaque, and the scales are glossy and easy to peel off.

5.Pinch the fish. The fresh fish meat is firm and elastic, and the depression disappears immediately after acupressure, and there is no peculiar smell; The stale fish is slightly loose, and the depression disappears slowly after acupressure, and it has a slightly fishy smell.

6.Look at the belly of the fish. The abdomen of fresh fish is not distended, and the anal hole is white and sunken; Stale fish anal hole slightly protruding.

Braised fish fillet (bone-in).

Method: 1, A fish, remove the internal organs and scales, wash it, and chop it into pieces. Add salt and marinate for 30 minutes.

2, Shred 1 piece of ginger, 1 piece of garlic minced garlic, and cut green onion into sections. I like to eat spicy dried chili peppers, one cut into 3 pieces.

3. Put two tablespoons of oil in the pot and boil until it smokes, add the ginger and garlic and dried chili peppers, don't burn the paste, immediately put the fish pieces in, pour the soy sauce, wait for the fish to fry on both sides, put a small spoon of sugar, and add a small half bowl of water. 4. Cover the pot and simmer over medium heat for 3-5 minutes, then turn the lid and throw the green onions out of the pot. Don't mix around, the fish pieces will break.

If you like to be jealous, add a little vinegar before cooking.

Ingredients: herring pieces, chopped peppers.

Method: Step 1: Heat the pot on a hot fire, put a small amount of oil, and fry the herring pieces slightly in the hot oil.

Step 2: Add green onions, minced ginger, soy sauce, cooking wine and sugar and simmer for a while.

Step 3: Add a spoonful of boiling water, add some chopped pepper and turn to low heat to cook the fish.

Step 4: Collect the thick soup with a strong fire, sprinkle with green onions, and add MSG. It's not early, I'm going to sleep, or I'll be out of energy when I go to work tomorrow

Learn to be sure to give a taste. Hee-hee.

3. Wash the grass carp, remove the fish head, slice it into two pieces along the fish bone from the tail, and then cut the fish into two centimeter-thick pieces with a top knife and put them in a utensil for later use. 4. Use 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, 50 grams of starch, grasp and marinate for 10 minutes. 5. Put oil in the pot, about 500 grams of salad oil, heat to 7 heat, then change to medium heat, put in the marinated fish pieces, fry over low heat until the outside is charred and tender inside, put it in a colander to control the oil and set aside.

6 pots under 15 grams of oil, when the oil is boiled to 7 hot, add the ingredients, pepper, then put in the pork belly and stir-fry until the meat is white, add green onions, ginger and garlic and stir-fry until fragrant, add 1000 grams of water, add 10 grams of dark soy sauce, 10 grams of light soy sauce, 5 grams of pepper, 10 grams of cooking wine, 5 grams of monosodium glutamate, 10 grams of sugar, 10 grams of vinegar, and bring to a boil over high heat. 7Put in the winter bamboo shoot slices, then put the fried fish pieces, simmer on high heat for 10 minutes, then turn to medium heat and simmer for 8 minutes. 8Reduce the juice over high heat, and when the soup is thick, remove from the pot and sprinkle some coriander.

Ingredients: a carp, remove gills, scales, dissect the belly, and clean it. Cooked chicken about half a tael, cut into thin slices.

Half a tael of fresh mushrooms, sliced. Half a tael of bamboo shoots, sliced into thin slices and boiled in boiling water for about five minutes. Half a halt of green onions, cut into sections.

A small piece of old ginger, sliced. 2 cloves of garlic, sliced. Two tablespoons of soy sauce.

1 tablespoon starch mixed with water to make a sauce. 1 tablespoon cooking wine. A spoonful of sesame oil.

Salt and monosodium glutamate to taste.

Five or six knives, smear with 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.