How to make braised fish delicious and simple

Several ways to make braised fish are easy to learn, and the taste is delicious to burst!

How to make fish taste better? The following braised fish recipes are delicious to cook!

1. Braised fish (method 1).

Ingredients: crucian carp, millet, chili, cooking wine, ginger, garlic, spicy and spicy, chili paste, oil, sugar, green onion, coriander.

Method: 1. Kill the fish and wash it, and cut two slices of ginger (to remove the fishy smell).

2. Cut two knives on both sides of the fish, put a small amount of salt on both sides, stuff ginger shreds into the scratches, and stuff ginger slices into the belly of the fish.

3. Cut the chili pepper into small pieces and pat the garlic flat.

4. Put oil in the pot first, wait for the oil to heat for seven or eight minutes, and then put the fish into the pot and fry until both sides are golden brown. Then top with green onions and garlic. Pour in the water and soy sauce that can submerge the fish.

5. Finally, put some white sugar, cooking wine and a little beer, then cover the pot and simmer for 10 minutes, and then turn the fish over in the process.

7. While the fish is simmering in the pot, adjust the starch water for a while.

8. After waiting for 10 minutes, after the fish is boiled, put it on a plate, and then pour in the starch water. Put some coriander, and the delicious braised fish is out of the pot.

2. Braised fish (method 2).

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

Method: 1. First let you break your stomach and deal with it cleanly.

2. Put the oil, wait for the oil to be hot, put in the washed fish, and let the fish fry until golden brown on both sides.

3. Put a little oil in the pot, add chopped green onions, minced ginger and minced garlic and stir-fry until fragrant, pour in vinegar, cooking wine, dark soy sauce, sugar, salt, and a bowl of water.

4. Put the fried fish into boiling water and simmer slowly.

Fry the fish before stewing, and after the stew comes out, the fish is firmer and tenderer.

3. Braised fish (method 3).

Ingredients: fresh fish, ginger, chili, salad oil, soy sauce, sugar, cooking wine, water, chicken powder, black vinegar, oil.

Method: 1. Cut the green onion, ginger and chili pepper into slices for later use, wash the fresh fish and set aside.

2. Put oil in the pan until the oil is hot, add the chopped green onions, ginger and garlic, and then put the fish into the frying until the surface of the fish is golden brown. Then pour a little water into the pot, and finally drizzle the seasonings, black vinegar and sesame oil. The delicious braised fish came out of the pot like this.

Braised bream. Ingredients: bream, green onion, ginger, star anise, Sichuan peppercorns, rock sugar, soybean paste, salt, dark soy sauce, light soy sauce, cooking wine.

Specific method] 1, the bream is cleaned, the fish scales on the surface and the black membrane in the belly of the fish should be carefully cleaned, and the burned fish will not have a fishy smell.

2. Use a knife to cut a few knives evenly on both sides of the back of the fish, so that the fish can easily absorb the flavor during the cooking process.

3. Heat a non-stick pan, pour in a little oil, sprinkle some salt on the bottom of the pan to prevent sticking, and put in the processed bream. Fry over medium heat for about 2 minutes, until one side is slightly yellow and turned over. Fry until set on both sides.

4. The oil for frying fish is very fishy, so don't pour it out. Clean the pot, add a little oil, add green onions, ginger, star anise, Sichuan pepper, dried chili peppers, a spoonful of soybean paste, and stir-fry over medium-low heat to bring out the fragrance.

5. Then put the fried fish in, and then add water, the fish is relatively large, and the amount of water does not exceed the position of the fish body 2 3. Then add an appropriate amount of salt, a spoonful of light soy sauce to taste, half a spoon of dark soy sauce to increase the color, a spoonful of cooking wine to remove the smell, and three or five pieces of rock sugar to increase the umami. Bring to a boil over high heat, cover and reduce heat to simmer for 20 minutes.

6. The fish can be carefully turned over in the middle to make the fish meat more flavorful. I'm moving too much here, and the fish is broken, but it doesn't affect the taste.

7. Finally, pick out the star anise, green onions, and ginger, and reduce the juice over high heat. At the same time, scoop up the fish broth with a spoon and repeatedly pour it over the meat to make it taste better. When the soup is collected to your liking, sprinkle some coriander to increase the freshness and color, then you can turn off the heat and remove from the pot.

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

Practice 1Remove the internal organs and gills of the fish, cut off the fins and tails of the fish, 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.

2.Put about 50g of oil in the pan, add the fish when the 6 layers are hot, turn over when one side is golden brown, and serve the fish on a plate when the other side is also golden.

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.

Ingredients: 1 fresh fish, 2 green onions, appropriate amount of ginger, 1 chili, 3 tablespoons salad oil, zhia5 2 tbsp soy sauce, 1 tsp sugar, 1 tbsp wine, 2 cups water, a pinch of chicken broth mix, b1 teaspoon of black vinegar, a little fragrant oil.

Method 1Cut the green onion into sections; Ginger shredded; Slice of chili peppers; Wash the fresh fish and set aside.

2.Heat 2 tablespoons of salad oil in a pot, then fry the fresh fish in Method 1 until crispy on both sides.

3.Pour 1 tablespoon of salad oil into the pot of method 2 and heat it, stir-fry the ginger, chili flakes and green onion white part of method 1, add seasoning A to boil, then put in the fried fish of method 2 and cook for 5 minutes until it tastes, and finally drizzle with seasoning B, and put the green onion section on the pot when you get out of the pot.

Heat the oil first, fry the fish on both sides, add salt and dark soy sauce and water to cook.