How to make the fish fried a few days ago delicious, originally made sweet and sour fish?

How to make fried fish delicious.

Stewing is fine, and if your fish is not too dry, there is no problem. The simple process is as follows: 1. You have already finished frying the fish, so this step is omitted.

2. Put appropriate oil in the pot, add the chopped ginger foam, garlic paste, and Chaotian pepper and stir-fry until fragrant. 3. Put in the fish, turn it lightly twice or pour it on with boiling oil. 4. Add an appropriate amount of large bone broth or boiling water, so that it can drown the fish.

5. Add the green onion and add an appropriate amount of light soy sauce to color. Add appropriate salt, sugar, rice wine, chicken essence or monosodium glutamate seasoning. 6. After more than 10 minutes on low heat, change to high heat to reduce the juice, arrange the plate, and sprinkle the green onions.

Burn! Stewed! It must be delicious!

Is it a fish that shouldn't be knifed! main materials; a fish seasoning; Cucumber cutters can also be cut into strips! Condiments; Chongqing big fat spicy fish condiment or Chongqing perfume fish seasoning can be used to burn the pot with cooking oil (must remember to burn the pot well so that it can not paste the bottom, the higher the temperature, the better, not too high, there is a 78 to create can) enlarge the garlic slices (garlic cut into slices) put Chongqing big fat spicy fish condiment or Chongqing perfume fish seasoning can be, use cooking oil to spicy fish condiment ginger slices to burn its aroma, put the water appropriately, put the loofah in the green onion section to see the size of the fish, put the water, Put more vinegar, but remember not too much, add light soy sauce or light soy sauce appropriately, you can add some pure grain wine, and naturally use wine, you can also use wine (put more pure grain wine in wine, and put less wine) Let the water boil and boil for a while.

Put the fish and wait for the water to boil and boil to give the flavor (chicken essence, monosodium glutamate, less salt, more salt, remember that the salt must be grasped at the level, add a little bit and drink some soup until it is with your taste, put some white sugar moderately!) Just roast the fish to taste!

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The method of sweet and sour fish is very simple, so let's introduce you to a method.

1. Cut a few knife edges in the processed fish, then smear a little salt and cooking wine, ginger slices and green onions, and marinate for a while;

2. Pour out the marinated juice and dip it in water; Then sprinkle a thin layer of dry starch evenly on the fish;

3. Slowly fry the fish over medium-low heat until slightly yellow on both sides, and carefully put it out;

4. Stir-fry the ginger and shallots in the pot until fragrant, add the sharp peppers, bean paste, and sweet noodle sauce and stir-fry slightly;

5. Pour in an appropriate amount of water, add sugar and vinegar according to your taste, and a little chicken essence;

6. Put in the fried fish, cook until the juice is reduced, and put the coriander on the plate.

The sweet and sour fish taste belongs to the sweet and sour flavor, and the method belongs to the roasted dish, but how to make the sweet and sour fish is the best, mainly depends on your own taste habits to adjust the details.

The main ingredients for making sweet and sour fish are grass carp, green pepper, onion, rice wine, green onion, ginger, soy sauce, sugar, vinegar, salt, sesame oil, flour (corn), and vegetable oil.

Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Grass carp is rich in selenium, which has anti-aging and beauty effects when eaten regularly, and also has a certain prevention and treatment effect on tumors; For people who are thin and have a loss of appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing.

Green pepper: green pepper fruit is extremely rich in nutrients, vitamin C content is higher than eggplant, tomato, which is fragrant and spicy capsaicin, can increase appetite, help digestion, capsaicin contained in chili pepper, can promote fat metabolism, prevent body fat accumulation, is conducive to lipid reduction and disease prevention.

1. Put oil in the pot, and when it is 70% hot on medium heat, pass the fish pieces through the oil again to heat it, remove bacteria, make the surface crispy, and drain the oil. Place on a plate.

2. Leave a little oil in the pot, add shredded ginger and stir-fry a few times, add vinegar, sugar, tomato paste, salt and 40ml of water in turn, stir a few times, then add wet starch, stir in one direction with a shovel to make sweet and sour sauce.

3. Quickly pour the prepared sweet and sour sauce over the fried fish fillet.

After a little oil, steam and pour the juice on it.

About 3 minutes.

Method 1: 1. Remove the scales, internal organs, and gills of the carp, cut each centimeter on both sides of the fish body obliquely into a turning knife, lift the fish tail to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge for a little salting;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch are paired into a thicken sauce;

3. After sprinkling wet starch on the knife edge, fry it in seventy percent hot oil until the skin becomes hard, move to a slight fire and soak it for 3 minutes, then fry it on a hot fire until golden brown, take it out and put it on the plate, and loosen the fish by hand;

4. Put the green onion, ginger and garlic into the pot and fry the fragrance, pour in the right sauce, wash it into the juice with the boiling oil of the fried fish when it bubbles, and fry it slightly and quickly burn it to the fish.

Method 2: 1Preliminary processing of the carp (remember to draw white tendons), and make peony flower knives on both sides of the fish;

2.Marinate the fish for about 10 minutes with cooking wine, salt, monosodium glutamate, white vinegar, pepper, green onion and ginger;

3.Dry the marinated fish with a dry cloth, then hang the gouache paste, and fry it in a hot oil pan until golden brown and crispy;

4.Mix sweet and sour sauce. Put oil in a pot, add tomato sauce, sugar, monosodium glutamate, white vinegar, water, stir, and finally add a little cornstarch;

5.Put the fried fish on the plate and pour the prepared sweet and sour sauce over it.

Method 3: 1. Wash the herring segment and cut it into large pieces, marinate it with salt and 1 spoon of cooking wine for half an hour;

2. Wipe the fish pieces dry of the surface moisture, fry them in the oil pan until golden brown, remove the filtered oil;

3. Leave a little base oil in the pot, add the green onion, ginger and garlic and stir over low heat until fragrant;

4. Add cooking wine, tomato sauce, light soy sauce, sugar and an appropriate amount of water to boil until the soup is thick;

5. Add the fish pieces and stir-fry to make the soup wrap the fish pieces, and finally cook in white vinegar.

1. If you use black fish to make sweet and sour fish, the ingredients you need are cucumber, ginger, vinegar, cooking wine, sugar, soy sauce, vegetable oil, green onions, and sesame oil; If you use mandarin fish as sweet and sour fish, the ingredients you need are green onion, ginger, vinegar, sugar, tomato juice, sesame oil, soy sauce, starch (peas), egg white, vegetable oil, salt; If you use herring, grass carp, and carp to make sweet and sour fish, the ingredients you need are vinegar, sugar, light soy sauce, dark soy sauce, green onion, ginger, star anise, cooking wine, and Sichuan pepper.

2. After preparing the ingredients and ingredients, you should start to marinate the fish, generally apply salt, pepper, light soy sauce and cooking wine to the fish, and marinate according to the ingredients required by different fish in step 1).

3. The key step of sweet and sour fish is to pour oil, and then pour it when the oil is hot to seventy, so that the fish can not only show golden yellow, but also not make the fish too old.

4. After drizzling with oil, it's time to fry the fish. In the process of frying fish, you must be careful to "turn over" the fish, because there are cuts on the fish, and after being drenched, it will turn outward, and if you are not careful, the fish will be crushed, which will affect the overall effect.

5. Thickening can be done according to personal taste, some people like to eat sweet, just put more sugar; Some people like to eat a bit sour, just add more vinegar and tomato sauce.

6. After the fish is fried, pour the hooked gourd over the fish, and the fragrant sweet and sour fish is ready.

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The marinated fish is soaked with kitchen paper to absorb the water and the surface is covered with starch. Shake it off again. Repeat this step a few more times so that the starch is more evenly coated.

After cleaning the pot, add the oil on the heat, put the green onion, ginger and garlic into the pot and fry the tomato sauce, then add the remaining seasoning salt, pepper, sugar, appropriate amount of tap water, and fry in balsamic vinegar until even. Pour out the excess oil from the fried fish, then pour in the prepared ginger, shallots and garlic and stir-fry until fragrant, then add tomato paste and sugar and stir-fry evenly, pour in half a bowl of water and 1 tablespoon of cooking wine and boil. It is also a very popular dish.

Jinan City, Shandong Province is adjacent to the Yellow River in the north, rich in Yellow River carp, not only the meat is delicate, and the golden scales and red tail, the form is vivid, it is a delicacy at the banquet. After this dish is finished, the carp head and tail are raised, which resembles the trend of "carp jumping over the dragon gate". Carefully slide the fish into the pan along the pan, pour hot oil on the fish while frying, fry it over medium heat until the skin is crispy, remove the fried fish and put it on a plate for later use.

<> prepare a plate of dry flour and put the hairtail in the dry flour and cover both sides with dry flour. Pour oil into the pan and add the floured hairtail when the oil is hot. Slowly fry the fish over medium-low heat until slightly yellow on both sides, carefully put out the ginger and shallots in the pot and stir-fry until fragrant, add sharp peppers, bean paste, sweet noodle sauce and stir-fry slightly, leave the bottom oil in the pot, add chopped green onions, ginger rice, garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, thicken when the juice opens, flush into the boiling oil, and pour the juice evenly on the fish.

Heat the oil in the pot until it is 80% hot (this is about a slice of garlic in it, the garlic bubbles and floats), grab the tail of the fish and pour hot oil, so that the meat of the modified knife can bloom.

Put the chopsticks into the oil, there are a lot of bubbles around it, and there is a crackling sound, smoke is rising, hold the fish tail on the top of the pot, and pour hot oil on the fish with a spoon to make the fish meat turned out and shaped. Then add clear soup, salt, monosodium glutamate, tomato paste, rice vinegar, sugar, cooking wine, soy sauce, water starch and starch, pour sesame oil, and pour the soup on the fried fish.

Yes, it will be very delicious to fry the fish in advance, it can bring out the aroma of the fish, and the texture will be very crispy in the later stage. Paired with a beautiful sweet and sour sauce, it is simply a delicacy in the world.

I think when making sweet and sour fish, you really have to fry the fish in advance, because it can bring out its deliciousness well and make it more crispy.

Yes, you must put the fish in the oil pan and fry it before making it, because it will be more fragrant and crispy on the outside and tender on the inside, so only the fried fish will be more delicious.

1. Ingredients: 1 grass carp, appropriate amount of Youqiao Hu.

2. Excipients: a little ginger, a little minced garlic, a little chives, 2 dried chili peppers, and a little Sichuan pepper.

3. Seasoning: appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of sugar.

4. Wash the grass carp and marinate it slightly with a little salt and cooking wine.

5. Put oil in the pan and fry the fish until the surface is golden brown.

6. Fry until golden brown.

7. The small crucian carp is also fried until golden brown on both sides.

8. Add a little bottom oil, add ginger slices, minced garlic, dried chili peppers, and peppercorns to stir until fragrant, pour the mixed bowl juice into the pot, put in the fried fish pieces, add a little boiling water and cook over low heat, leave a little soup in the pot, add chives and start the pot.

A: You can heat it in the microwave for a few minutes or simmer it in a pot a little without affecting its original taste.

Preparation of sweet and sour fish (carp): Prepare the ingredients, first remove the carp from the scales, dig the gills, disembowel, and then clean it. Then cut 1 cm forward along the bone to turn the flesh upside down. Then rub the whole carp with an appropriate amount of cooking wine, salt and soy sauce and marinate for 10 minutes.

Wrap the whole body of the fish in flour slurry, then put the fish into the oil pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the skin of the fish becomes crispy and hard, then you can turn it over and fry the other side, and fry it on each side for 2 minutes.

Boil the oil in the pot until it is 50% hot, turn it into a low heat, add ginger, green onions, minced garlic, and fry until fragrant, then fry in tomato sauce for 30 seconds, pour in the adjusted soup until the soup in the pot becomes viscous, pour the evenly boiled soup on the fish, sprinkle with shredded green onions and soaked red pepper shreds.

Cooking skills: the tendons of the fish must be removed, the black membrane of the internal organs must be cleaned, the starch paste of the paste can not be too thin, turn on medium to high heat when frying, otherwise it will inhale more oil, pay attention to the degree of frying to be just right, the fried time is too short will not be delicious, if the paste is fried, it will cause protein denaturation, and carcinogens may be produced.