What kind of fish is good in braised and what kind of fish is better in braised fish

Braised fish is generally made with pomfret, it is a Fujian dish, the meat of braised fish is not only delicious, but also extremely nutritious.

Here's how:

Ingredients: 1 fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt.

Preparation of braised fish.

1.Remove the internal organs and gills of the fish, cut off the fins and tails, and cut some oblique knife edges on both sides of the fish; Then use kitchen paper to blot as much water as possible from the fish.

3.Leave a little oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, pour in 1 2 tablespoons vinegar, 1 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 4 tablespoons sugar, a pinch of salt and a bowl of water.

4.When the water in the pot is boiling, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

There are many types of braised fish, and I think that if you want to make braised fish, it is better to use large and small yellow croaker for sea fish, and it is better to use osmanthus and carp for river fish. Among these fish, the large and small yellow croaker are all spiny garlic clove meat, the cinnamon fish, carp and other meat are thick and delicate, and the fish braised is thick and delicious.

Ingredients: crucian carp (2 pieces), Chubang delicious soy sauce (2 spoons), ginger slices (2 pieces).

Seasoning: shallots (1 handful), garlic cloves (4 cloves), cooking wine (2 tablespoons).

Production process. 1.Prepare the seasoning: a handful of shallots, garlic slices, ginger slices.

2.After the crucian carp is washed, make a few cuts on the body. Rub it on the body with a small amount of salt to absorb the flavor, and secondly, it will not stick to the pan when it will be fried.

3.Heat the pan with cold oil 4Ginger slices under 5Carefully put in the crucian carp. Do not touch it and fry over medium heat.

6.Fry until golden brown on both sides. 7.Add garlic cloves, green onions. 8.Pour in cooking wine 9Pour in the delicious fresh soy sauce.

10.Pull the fish aside and put from the frying until fragrant.

11.Pour in the water and cover the fish.

12.The fire boiled.

13.Add a spoonful of sugar to taste.

14.When the juice is almost ready, remove the pot and put it on a plate and sprinkle with chopped green onions. Enjoy.

Tips. 1. Put a flower knife on the fish and smear it with a thin layer of salt, which can better absorb the flavor, and secondly, it is not easy to stick to the pan, but it needs to be noted that there is a little bit of salt, because you have to put soy sauce later, otherwise it will be too salty;

2. When frying fish, be sure to wait for the oil to be particularly hot and the ginger slices are smoking, and then the fish should be served, and you can't turn it. Wait until one side is browned and then flip it over and fry the other side, don't always flip it.

Ingredients: crucian carp, green onion, ginger, garlic, chili, light soy sauce, bean paste.

Production process: 1. Wash and dispose of the fish. Slice green onions, mince garlic, chop chili peppers, and slice ginger.

2. Draw a few lines on the back of the fish. Pour more oil into the pan and fry on both sides until golden brown.

3. Fry and serve. Add garlic, ginger and chili pepper and stir-fry until fragrant, then bean paste, and half a bowl of light soy sauce to make a sauce.

4. Put the fish in the pot lightly, simmer for five minutes, then sprinkle with chopped green onions.

Ingredients: bream Ingredients: pork, mustard, shiitake mushrooms, green onions, ginger, garlic.

Seasoning: Pixian bean paste, light soy sauce, sugar, salt, cooking wine.

1. Remove the scales and gulls of the bream, cut a few knives diagonally on the back of both sides, and then wipe the inside and outside of the fish with cooking wine and green onion and ginger.

2. Chop pork, mustard and mushrooms, chop green onions, ginger, garlic, and chop respectively, and Pixian bean paste is also chopped slightly.

3. Take a clean frying pan, light the fire, wait for the pot to be completely hot, pour in the salad oil, and simmer the dried fish into the pot over medium heat until golden brown on both sides.

Fourth, reheat the oil in the pot, when it is hot, first stir-fry the green onions, ginger and garlic, then fry the red oil in the Pixian bean paste, then stir-fry the minced mustard to bring out the fragrance, then fry the minced pork and shiitake mushrooms well, and finally add light soy sauce, sugar, and a little salt (the bean paste and mustard have a salty taste) to taste, and bring to a boil over high heat.

5. Put the fried fish in method 4 and cook it over high heat until the soup is completely adsorbed on the fish.

6. Remove from the pot and garnish with coriander.

First, the black clothes inside the bream are going to be exhausted, which is the source of fish.

Second, the pot is clean, the pot is hot, and the dried fish are the three elements to ensure that the fish skin is not broken.

3. Halfway through, you need to shake the pot slightly, carefully paste the pot, and use a spoon to pour the soup on top of the fish to better absorb the flavor.

What kind of fish is braised fish used to make it delicious? These are very tasty.

1.Grass carp. Grass carp ** is cheap and the meat is delicious, but when you choose grass carp, it is more recommended to make braised fish pieces.

It will be even more delicious. We need to be more careful when dealing with grass carp, this is because the fishy smell of grass carp will be heavier, and the internal organs, scales and fishy lines must be completely removed in the process of processing, and after cutting into fish pieces, it is necessary to cut the flower knife on it, so that it will fully absorb the flavor.

2.Crucian. Crucian carp is very nutritious, has a sweet taste, and is relatively easy to buy, making it perfect for braised fish.

When you are making braised crucian carp, you can fry the whole fish directly in the pot, but it must be over low or medium heat, so that the crucian carp will be beautiful and beautiful.

3.Hairtail. The ** of the hairtail fish will be slightly higher, but it is very delicious to eat. When preparing the ingredients, the hairtail is first cut into the appropriate length, and then it is marinated thoroughly, and cooking wine can be added to it.

It is also a very delicious way to marinate the salt and ginger, and finally prepare a batter to fry the hairtail and then braise it.

4.Wuchang fish.

The meat of Wuchang fish is fatty and tender, and it is also a good choice to make braised fish. The practice of braised Wuchang fish is also relatively simple, everyone in the Wuchang fish after washing it cut into a grid, in the pot first with green onions, ginger and garlic stir-fry and then add Wuchang fish, and finally put in the dark soy sauce and cooking wine to simmer, and finally the juice is completed.

There are many varieties of fish suitable for braised fish, many freshwater fish.

Generally speaking, marine fish is not particularly suitable for braised fish, more suitable for steaming, so it is better to braise these freshwater fish such as grass carp and crucian carp, because their fishy smell is relatively heavy, and the fishy smell can be removed after braised fish.

Fish can be braised in red, grass carp, small yellow croaker.

Carp, etc.** cheap fish braised is cost-effective, because this kind of fish, the meat is rough and the smell is too strong. River fish, like grass carp, carp, thick fish, it is best to hang some batter when making braised fish. Note: Marine fish is not suitable for braised and steamed! <>

Braised fish recipe.

Ingredients preparation Ingredients: braised fish carp (one catty, gills, scales, belly, clean up) Accessories: about half a tael of cooked chicken (cut thinly) 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) Seasoning:

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. Wine.

1 tablespoon. A spoonful of sesame oil. Salt, chicken essence.

Amount. <>

After that, draw at equal distances on both sides of the fish.

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.

Production tips: there is a secret to frying fish, the pot is hot with less oil, the fire temperature is less and the fish is stirred, it is not easy to grasp the material in cooking, the heat is the key to determining success or failure, many people fry the fish either the skin is broken or sticky to the pan, if the fried fish needs to be more oil and hot enough to be crispy and dry, the pan to fry the fish is hot, the oil is less, and the fire is warm. Fish into the pot to move it less, this is the secret of frying fish is also the only way, if you are afraid that it is not cooked and keep turning, but self-defeating, three or two will make the skin open the flesh, unrecognizable.

Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over. If you're not using a frying pan, just tilt the pan occasionally to heat the heat evenly and control the heat not too much. About ten minutes after the skin is set and then turned over, at this time the meat is cooked and the juice in the middle can still be retained, if the spatula contact feels that the sturdy is overdone, in fact, some people are afraid of not being cooked and draw the knife edge on the fish body in advance, it is not a clever method, the fish meat is cut open, the soup is easy to lose, and the fried fish is not too big.

Osmanthus fish is suitable for braised fish, because there are fewer spines, it will be more convenient for children to eat, and the fishy smell will be removed after braised and the taste is good.

Carp is best suited for fire-roasting because the flesh of the carp itself has some acidity, and if you use the fire-fired method, you will feel that it is special to the mouth.

Carp has a fishy smell, and it will be even more delicious if it is braised in a red sauce.

Braised delicious fish are:

1. Grass carp. Grass carp ** is cheap and the meat is delicious, but when you choose grass carp, it is more recommended to make braised fish pieces, which will be more delicious.

We need to be more careful when dealing with grass carp, this is because the fishy smell of grass carp will be heavier, in the process of processing, we must completely remove the internal organs, scales and fishy line, and after cutting into fish pieces, we must cut a flower knife on it, so that it will fully absorb the flavor.

2. The first fish. The nutritional value of Zou fish is very high, the taste is sweet, and it is relatively easy to buy, which is very suitable for making red fish. Everyone is making braised Zou fish, and the whole fish can be fried directly in the pot, but it must be low or medium heat, and the mantis fish will be beautiful and beautiful.

3. Hairtail. The ** of the hairtail fish will be slightly higher, but it is very delicious to eat. When preparing the materials, we first cut the hairtail into appropriate lengths, and then fully marinated, you can add cooking wine, salt, and minced ginger to make it, and finally prepare the batter to fry the hairtail, and then braise it, which is also a very delicious practice.

4. Wuchang fish.

The meat of Wuchang fish is fattened, and it is also a good choice to make braised fish. The practice of red worm Wuchang fish is also relatively simple, everyone in the Wuchang fish after washing the top cut into a grid, in the pot first moon onion ginger garlic stir-fry after adding Wuchang fish, finally put in the soy sauce and cooking wine to simmer, and finally the juice is completed.