Recipes and steps for homemade fish stew, steps for homemade fish stew

The fish stew method and steps are as follows:1. Remove the scales and gills of the crucian carp, wash it, and control the moisture.

2. Put oil in the pot, after the oil is hot, add ginger and garlic and stir-fry until fragrant.

3. Put in the crucian carp and turn to low heat and fry on the opposite side.

4. When the skin of the fish turns yellow, add an appropriate amount of boiling water and turn to medium heat and simmer.

5. After 15 minutes, add the tender tofu cubes and continue to simmer for 5 minutes.

6. Add salt, coriander and chopped green onion to the pot.

The fish stew method and steps are as follows:Ingredients: 1 4 kg of Wujiang fish, 4 small pieces of green onions, 6 slices of ginger, 2 heads of garlic, 10 grams of rock sugar, 2 star anise, 50 ml of light soy sauce, 50 ml of dark soy sauce, 20 ml of oyster sauce, 15 ml of rice vinegar, 10 ml of cooking wine, 1 spoon of salt, 2 coriander, 20 grams of Arowana olive blended oil.

1. This fish is very large and can only be cut in half, cut large sections on the fish, and the back connection should not be completely cut off.

2. Prepare the ginger, garlic and other seasonings.

3. Mix a bowl of sauce, pour light soy sauce, dark soy sauce, cooking wine, oyster sauce and rice vinegar into one bowl.

4. Add a bowl of water and mix thoroughly.

5. Add a spoonful of salt to taste.

6. Add ginger, garlic and other seasonings.

7. Heat the oil, pour the juice into the pot and choke, and stabbing to stimulate the fragrance of all the spices.

8. Then put the big fish into the pot, you can add some more water, and slightly overshoot the big fish.

9. After boiling, cover the pot and turn to medium-low heat and simmer for 20 minutes.

10. During the period, pour soup on the fish, or gently turn over the big fish and taste the saltiness, at this time the soup is not salty enough to add a little salt.

11. Twenty minutes to half an hour, the big fish can be stewed and put on a plate, sprinkle with coriander and serve.

Ingredients: appropriate amount of herring; Appropriate amount of green onion, ginger and garlic; Sichuan pepper, appropriate amount of ingredients; Salt; Vinegar; cooking wine, sugar to taste; Cooking oil, light soy sauce to taste.

The steps are as follows: 1. Remove the head and internal organs of the bought herring, clean it and set aside.

2. Wash and cut the green onion, wash and slice the ginger, and chop the garlic cloves.

3. Pour cooking oil into the pot and cook eight parts.

4. Add the fish, fry it on both sides, then add Sichuan pepper, spices, vinegar, cooking wine, salt, green onion, ginger, garlic, sugar, light soy sauce.

5. Add water and fish level, bring to a boil over high heat, and simmer over medium heat.

6. About 20 minutes, remove from the pot and put on a plate.

How to make a home-cooked fish stew:Ingredients: 1 carp, 3 small green onions, 3 slices of ginger, 4 cloves of garlic, 2 spoons of light soy sauce, 1 spoon of sugar, 2 tablespoons of rice vinegar, 8 Sichuan peppercorns, appropriate amount of vegetable oil, 1 teaspoon dark soy sauce, 2 spoons of cooking wine, 1 star anise, 2 bay leaves, appropriate amount of salt.

Steps: 1. Remove the scales, gills and internal organs of the carp.

2. Cover the carp with flour.

3. Green onions, ginger and garlic.

4. Sichuan pepper, star anise, bay leaves.

5. Heat the oil, add the fish, fry the golden brown on both sides, add the green onion, ginger and garlic.

6. Add peppercorns, star anise, and bay leaves.

7. Add cooking wine.

8. Add dark soy sauce.

9. Add light soy sauce.

10. Add water.

11. Add salt.

12. Add sugar.

13. Bring to a boil over high heat, turn to medium heat and simmer until the juice is reduced.

14. a finished product drawing.

Snakehead; Sauerkraut; pickled peppers; Scallions; Garlic; dried red peppers; Ginger; Pepper; egg whites; Chicken soup; Wine; Salt; Sugar; ginger powder;

1. Prepare the materials.

2. Cut the fish into thin slices, add an appropriate amount of cooking wine, ginger powder, egg white, grasp well, and marinate for about 20 minutes.

Sauerkraut, pickled peppers, dried chili peppers cut into small pieces, ginger and garlic sliced. Put an appropriate amount of oil in the pot, stir-fry garlic slices, ginger slices and Sichuan peppercorns, put dried red peppers, sauerkraut and pickled peppers and stir-fry together to stir-fry the sauerkraut flavor. Add chicken broth and add salt and sugar to taste.

After the heat boils, add the fish fillets, gently slide the fish fillets, the fish fillets, when the fish fillets, you can take them out of the pot and sprinkle some chopped green onions.

3. Cooking attention: The fish fillet must be grasped with egg whites to be fresh and tender. Avoid using starch, otherwise the soup will become cloudy;

Fish bones and fish fillets should be put into the pot separately to avoid the fish bones being undercooked and the fish fillets not being formed;

The pickled pepper should be stir-fried in oil over high heat for 2-3 minutes until fragrant, and then immediately poured on the prepared fish fillet soup, so that the fragrance of the pickled pepper can be quickly integrated into the soup, and the appearance of the soup is ensured.

4. Sauerkraut fish is made of soup with fresh fish and pickled vegetables, because of the sour taste of pickled vegetables, hence the name. In early winter, pickle sauerkraut with green vegetables, store in a large jar, take it with you, and eat it until the next summer. Mostly sauerkraut combined with chicken, duck, fish, meat to make soup dishes, sour, fresh and refreshing, to relieve heat and greasy.

5 Tips: Sauerkraut fish seasoning packets are sold in supermarkets, and they are cooked with pickles and grass carp to make soup to become sauerkraut fish, because the seasoning packets themselves have a taste, and they need to be tasted before seasoning.

It is recommended to choose Teochew pickles with golden color, fat meat, crisp and salty as the main ingredient, or you can choose ordinary sauerkraut to enter the dish, which can be selected according to personal taste.

Cut the fish fillet can not be too thick, otherwise it is not easy to cook thoroughly, add egg white when marinating, can make the cooked fish fillet more delicious and tender.

How to cut the fish fillet: first remove the fish bone and leave the fish meat, and then cut it diagonally along the direction of the fish tail to slice the fish into pieces;

Do not reverse the texture of the fish and slice it, otherwise the cooked fish fillet will be crumbled and unpalatable.

The fish fillet can not be too thick, the egg white can not be added to one, and the starch can only be put one teaspoon, and the fish fillet should not stick to the hands when the fish fillet is flavored, and the cooking wine should not be too much, two teaspoons are enough.

6 Be sure to use cold soup and cold water to cook fish, so that the fish will not smell fishy and the soup will be white.

7 You can also use the fish bones that are proposed to make a soup, which is more delicious than chicken soup.

Ingredients: 2 crucian carp, 450 grams of winter melon, half a head of garlic, 1 shallot.

1. The first step is to clean the crucian carp with water and put it aside for later use, as shown in the figure below.

2. Use a kitchen knife to cut the winter melon into thick slices and green onions, and put them aside for later use, as shown in the figure below.

3. Heat the pan with cold oil, then put the fish in, and fry it on both sides until it is slightly burnt, as shown in the picture below.

4. Add garlic and green onions, fry them slightly, put fish roe, then add boiling water that has not covered the fish body, and simmer over medium-low heat for about 20 minutes.

5. Put in salt and winter melon, simmer for 10 minutes on medium-low heat, and sprinkle in pepper before going out, as shown in the figure below.

6. After stewing, take out of the pot and put it on a plate, and cool it for a while, so that the winter melon stew and fish are ready.