How to make red braised small mackerel now. Can anyone tell me 50

1.Finely chopped green onions and ginger, garlic, 2Put oil in a pot, heat the chopped green onions, ginger and garlic, and stir-fry the pan.

3.For cutting into sections. Like a small mackerel, you can put it whole.

4.Burst the pot. 5.Put the fish in and flip it.

6.Put in some bean paste, turn it over, flavor and color, or add some chili pepper to the pot.

7.Add water and simmer.

8.Lift the lid of the pot and take a look, my dad said that when the water is boiling, continue to heat it and steam off some of the water, so that it tastes.

9.Remove from the pot, put on the plate, and serve!! It's only half served, and half of it is in the pot, haha. Have an appetite, right?

Preparation 1. A fish is about 6 taels.

2. A little green onion.

3. A pinch of ginger.

4. A little eight feet.

5. A little peppercorns.

6. A pinch of cinnamon.

Boil the water first, put the three together and cook for ten minutes, then remove the three spices and leave the water.

7. A pinch of garlic.

8. A pinch of coriander.

9. A little tomato juice.

10. A little bean spoon (watercress can also be used).

Method: Heat the pot first, put the oil in it and boil, put the fish in and fry, and then put in the seasoning water after 5 minutes. Plus, boil for 10 minutes and then put it, adjust well. The best delicacy is ready.

ps: First use medium heat, then medium heat, and finally simmer over low heat. Be sure to master the heat.

Method 2: Raw materials: braided fish, leeks, salt, monosodium glutamate, yellow sauce, powder, salad oil, green onion, ginger, garlic, sprinkling, sugar, clear soup.

Method:1The fish is slaughtered and washed, and the fish is marked with a flower knife.

3.Add the clear broth, add the main ingredients and seasonings to simmer and mature, and sprinkle the Filipino vegetables when it comes out of the pot. The yellow sauce is braised in red to remove the fishy smell in the fish, the operation is simple, and the juice is thick and delicious.

I read it in my cookbook at home. Hit it quickly, and I hope you make a delicious fish...

Ingredients: 5 Lemba fish, appropriate amount of green onion, ginger and garlic, 1 tablespoon of noodle sauce, 1 tablespoon of hot sauce, 2 tablespoons of soybean paste, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, a little salt, appropriate amount of cooking wine.

Steps: 1. Remove the internal organs of the fish and clean it up.

2. Add a little salt and cooking wine to scrub and remove mucus. Marinate for 10 minutes.

3. Cut the green onion, ginger and garlic.

4. Add seasoning according to the proportion of the ingredient list, stir it, and set aside.

5. After the oil in the pot is hot, add the green onion, ginger and garlic and stir-fry until fragrant.

6. Add sauce and stir-fry until fragrant, and add an appropriate amount of water.

7. Add the lamba fish, bring to a boil over high heat, and simmer over low heat.

8. Cook until the soup is scarce and put on a plate.

The home-cooked preparation method of the mackerel is as follows:

First of all, the fish are all from the body of the fish sliced, washed, and then peeled, mackerel to peel, otherwise the fishy leeks are picked, washed, cut, put in the basin, and then adjust the noodles, after the noodles are adjusted, put aside and then chop the meat and peeled mackerel meat, chop a small piece of fat meat into it, remove the fishy smell, the taste is more fragrant, add green onion and ginger when chopping, but a little water.

After chopping the meat with a knife, put it in a leek pot, add oil, stir, and add salt, monosodium glutamate, a little water, and an egg when stirring well. The key is to beat, stir the meat filling clockwise, add green onion and ginger water, stir until porridge-like, and grab it to float on cold water. Finally, add salt and oil.

Wash the fish, cut it into pieces, fry it in a hot oil pan until the skin is yellow and hard, and then remove the fish. Add cooked lard, shallots, garlic, chili peppers, and seasonings to the pot and stir-fry, then add the meat broth to boil, and put the fish in. Then simmer over low heat for about 10 minutes, and after seeing that the cooked juice of the fish is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces, and it is ready.

Ba fish

It is a phylum of chordates in the kingdom Zootopae, mainly distributed in the Pearl River Delta and the Yangtze River Delta region. Its body is spindle-shaped. The meat is more and less bone, and the methods are diverse, and it can even be used to make dumpling filling, which is a common edible marine fish.

There is a balung in the belly of the bayu, which is quite tender and delicious. In the south of our country, there are artificial breeding and restaurants **.

1. Ingredients: 500 grams of hacha, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of starch, a little soy sauce, a little salt and pepper.

2. Scrape the scales, remove the gills, dig out the internal organs, wash them, and marinate them with an appropriate amount of soy sauce with rice wine; The pickled pond carp is wrapped in starch, and the oil is heated in the pot until it is hot; Fry the lower haba fish in the pan until golden brown, remove and drain the oil; Leave the bottom oil at the bottom of the pot, pour in the fried fish, sprinkle the pepper and salt on the acacia hole and stir-fry evenly.

Braised pangasius at home:Ingredients: 1 pangasius, 4 cloves of garlic, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, appropriate amount of salt, 1 spoon of oil, 2 spoons of honey, 1 shallot, appropriate amount of sugar, 4 spoons of water.

Steps: 1. Wash the pangasius and control the moisture.

2. If you have one piece, I cut it into 3 parts, if it is too small, it will not be easy to turn over during the frying process.

3. Prepare a bowl of sauce, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of honey, 1 tablespoon of oyster sauce, appropriate amount of sugar, salt, and add water.

4. Finely chop the garlic without cutting it too finely.

5. Put a small amount of oil in the pot, add minced garlic and stir-fry until fragrant.

6. Add the chopped pangasius and wait for about 30 seconds to 1 minute before turning it, otherwise it will break.

7. During the frying process, there will be moisture, and then turn the noodles again.

8. Flip and fry for 30 seconds, then add the sauce.

9. Bring the sauce to a boil over high heat, and pour the soup over the fish with a spoon during the cooking process.

10. Keep pouring the juice on top of the fish in the process, but don't turn it too often, and turn the noodles again when the sauce starts to thicken.

11. Wait for the soup to become thick and small, and then sprinkle with a little chopped green onion and sesame seeds.

The chef of Huaiyang cuisine teaches you to make this small bayu, the soup is fragrant and rich, and the meat is more delicate than that of puffer fish.

Ingredients: 6 small bafish, 100 grams of edamame rice, 20 grams of green onion white, 20 grams of ginger.

Seasoning: 40 grams of lard, 40 grams of rapeseed oil, 15 grams of liquor, 3 grams of salt, 1 gram of sugar, 2 grams of white pepper.

Method:1First, gouge out the eyes of the small bafish;

2.Then cut off the fins of the small bafish;

3.Cut the belly of the carp open;

4.gutting;

5.Dig out the gills and wash them;

6.Peel off the skin of the fish;

7.Cut off the bitter gallbladder from the fish liver;

8.Clean the slaughtered small bafish, fish liver, and fish skin together;

9.Rinse with live water for more than half an hour;

10.Change the Beijing onion to a knife and cut it obliquely for later use;

11.Slice the ginger with a knife and set aside;

12.Heat a pot and add boiling water;

13.Blanch the fish and skin in a pot;

14.After scalding, scoop up the small bafish and fish skin, cool and clean it and then control the water for later use;

15.Heat a pot over the heat and add 40 grams of lard and 40 grams of rapeseed oil;

16.Put the ginger slices and green onions into the pot and stir-fry until fragrant;

17.Pour the cod liver into the pan;

18.Fry slowly over low heat until golden brown;

19.Put the baby carp into the pan and stir-fry;

20.Cook 15 grams of liquor;

21.Pour in an appropriate amount of boiling water;

22.Cover and burn for 8 10 minutes;

23.Add 3 grams of salt and 1 gram of sugar in turn;

24.Sprinkle in another 2g of white pepper;

25.Then put the edamame rice in the pot and cook for 5 minutes;

26.Remove the ginger and shallots;

27.Put the fish skin into the pan and cook for 3 minutes;

28.Turn on high heat to thicken the soup;

29.Remove from pan and place on a plate.

2.If you burn it with beer, it will be more in place.

3.The skin of the fish is relatively tender and cannot withstand the burning, so it can be put in two or three minutes before the final pot.

4.The fish is relatively tender, and the cooking time should not be too long, 15 to 20 minutes is appropriate.

Pan-fried sweet and sour haliba fish.

Material. 1-2 pounds of haliba, 1 egg, flour, soybean flour, sugar, vinegar, salt, ginger, onion and garlic (Duoduo), cooking wine.

Method. 1.Cut the haliba into cubes, beat the eggs and flour into a paste, add a little water, wrap the fish pieces, yard for 3 minutes;

2.Heat the oil, the oil is best not over the fish pieces, fry the fish piece by piece, know that the haliba is not easy to form (the haliba is not easy to shape, it should be fried well), set aside and set aside;

3.Restart the clean pot, add oil, fry ginger and garlic, then add the rest of the ingredients, then pour in the fried fish pieces, and then add more cooking wine, no more water is added to the fish pieces, simmer slightly, and finally thicken (soybean flour), and finally sprinkle onions, and start the pot.

Stewed swallowfish. Material.

Food oil, salt, chopped green onion, soy sauce, cooking wine, vinegar, peppercorn noodles, swallowfish, salted snow cherry blossoms.

Method. 1.Wash and pack up the swallowfish and cut it into appropriate pieces.

2.Wash the cherry blossoms in the salty snow and cut them into small pieces.

3.Heat the oil in the pot, add the fish pieces, fry them until golden brown on both sides, and add the small pieces of red cherry blossoms in the salty snow. Add an appropriate amount of salt, chopped green onion, soy sauce, cooking wine, vinegar, and Sichuan pepper noodles, add water, and simmer for 15 minutes.

Stewed oxtail fish.

Material. 600 grams of oxtail fish, 30 grams of vermicelli, 2 grams of green onions, 10 grams of ginger.

Method. 1.Two fresh oxtail fish.

2.Diced. 3.Prepare the dressing and vermicelli.

4.Heat the oil, add the green onion, ginger and garlic seasoning and stir-fry until fragrant, add water, and put the fish pieces after the water boils.

5.After half an hour of simmering over low heat, you can serve the plate.

Stewed mackerel. Material.

1 mackerel, 5 dried chilies, a little peppercorn, green onion, ginger, garlic, coriander, soy sauce, cooking wine, sugar, vinegar, salt.

Method. 1.Wash the mackerel and cut into 1-2cm wide sections.

2.Add dried chilies, peppercorns, green onions, ginger and garlic and stir-fry until fragrant, then add cooking wine to spray the pot.

3.Pour the mackerel into the pan, add soy sauce and add water.

4.After the water boils, add salt and sugar and simmer the fish over low heat.

5.After the fish broth is drained, pour in a bottle of aged vinegar and shake the wok.

6.Cover the pot and let the flavor close.

7.Once served, sprinkle with a dash of cilantro to help enhance the flavor.

1. Ingredients: 1 mackerel.

2. Seasoning: 2 grams of chicken essence, 1 piece of ginger, 4 cloves of garlic, 3 star anise, 10 ml of cooking wine, an appropriate amount of rice vinegar, 1 section of green onion, 3 grams of white sugar, 3 chili peppers, and an appropriate amount of vegetable oil.

3. Steps and practices:

1. Clean the mackerel, scrape it clean and cut it into pieces.

2. Heat the pot, pour in the peanut oil, and put in the mackerel when it is 70% hot.

3. Mix with an appropriate amount of soy sauce, salt, sugar, green onion and acorn, ginger, garlic, 2 red peppers, and a little cooking wine.

4. Pour in the cooking wine and the juice that has just been prepared by Blind Spring.

5. Add soup to soak the fish through.

6. Add salt, wait for the pot to boil until the water is almost dry, grind it like weatherproof, and add the chicken essence to start the pot.

Ingredients: Fresh sea fish.

Excipients: cooking wine, salt, flour (white flour), green onion, ginger, garlic, soybean paste, sugar, boiling water, sesame oil.

Method: 1. Take a fresh sea fish (less than 2 catties is more tender), remove the five internal organs, and wash it;

2. Flower knife: one side of the cross knife, one side of the oblique knife (purpose, both flavorful, good-looking, not easy to disperse);

3. A little cooking wine, an appropriate amount of salt, marinate for 5 minutes, drain the water, and sprinkle flour all over the body (the flour should be appropriate, too dry, and less will be uneven.) If the fish is too long, the knots are divided into two sections);

4.Heat oil in a pan, fry the mackerel on both sides until golden brown, and serve.

5.Green onion, ginger, garlic, soybean paste, sugar, boiling water, sesame oil. Pour in the sauce and stir-fry.

6.Add the mackerel. Bring to a boil over high heat, turn to low heat and simmer for 10 minutes, add an appropriate amount of salt to the soup and put it on a plate.

I prefer to eat "braised mackerel".

Steps to make a carp:Ingredients: Carp.

Excipients: cooking wine, salt, flour, bean paste, minced green onion, minced ginger, minced garlic, sugar.

1. Take a fresh mackerel, remove the five organs, and wash it.

2. Hit the flower knife, one side of the cross knife, the other side of the oblique knife.

3. A little cooking wine, an appropriate amount of salt, marinate for 5 minutes, drain the water, and make flour all over the wine.

4. Heat the oil pan for about 3 minutes on medium heat, fry until golden brown on both sides, and set aside.

5. Leave a little oil in the pot, add minced green onions, ginger and garlic to burst the fragrance, add sweet soybean paste, fry slightly, add fried bayu, then add an appropriate amount of sugar and soybean soy sauce, stir-fry for about 2 minutes, and then get out of the pot.