What dishes can be added to braised fish pieces?

Materials. Grass carp 400 grams.

1 green onion.

2 pieces of ginger. 3 cloves of garlic.

3 shallots.

1 green pepper.

3 red rice peppers.

Cooking wine to taste.

Pepper to taste.

Thirteen spices to taste.

Light soy sauce to taste.

Oyster sauce to taste.

Sugar: Appropriate amount.

Balsamic vinegar to taste.

Salt to taste. Corn oil to taste.

Steps: After the live fish is slaughtered, the meat is removed, washed and cut into pieces.

Prepare green onions, shallots, ginger and garlic, green peppers, and red rice peppers.

Slice half of the ginger and mince it in half, mince the garlic, cut the green onion into small pieces, chop the shallots into chopped green onions, and cut the green and red peppers into small rings for later use.

Put the fish pieces in a bowl, add cooking wine, pepper, a little thirteen spices and salt, plus two slices of ginger and marinate for more than half an hour.

After the fish pieces are marinated, remove the ginger slices, then add an appropriate amount of cornstarch and mix well.

Take a small bowl and add light soy sauce, oyster sauce, sugar, vinegar and salt, then add an appropriate amount of water and mix well to make a sauce for later use.

Heat a pan with more oil than stir-frying, gently add the fish pieces and fry over low heat.

Fry until golden brown, turn over and continue to fry, fry until both sides are golden brown, then remove the dry oil and set aside.

Leave the bottom oil in the pan and stir-fry the minced ginger and garlic until fragrant.

Add the green and red peppers and stir-fry a few times.

Put the fried fish pieces into the pan, sprinkle the green onion segments, and stir-fry evenly.

Pour the seasoned sauce into the pot.

Bring to a boil over high heat, turn to medium heat and cook until the soup is thick.

Sprinkle with chopped green onions on a plate and serve!

Tips: 1. Marinate the fish pieces with pepper and ginger slices to remove the fishy smell.

2. When frying the fish, the whole process is on low heat, try not to stir.

3. The amount of sugar and vinegar can be mastered according to personal preference.

Ingredients. Fish 400 grams.

Ginger to taste. Garlic sprouts to taste.

Light soy sauce to taste.

Oyster sauce to taste.

Cooking wine to taste.

Sugar to taste. Vinegar to taste.

Pepper to taste.

5 millet peppers.

Cornstarch to taste.

Salt to taste. Braised soy sauce to taste.

Steps: Wash the fish and cut it into pieces, marinate it with cooking wine, salt, pepper and ginger for about half an hour.

Chop all the spices and set aside, prepare a small bowl of water, add an appropriate amount, light soy sauce, oyster sauce, teriyaki soy sauce, sugar, vinegar and mix into a sauce for later use.

After marinating the fish pieces, pour in an appropriate amount of cornstarch and mix well for later use.

Pour an appropriate amount of oil into the pan, the oil is more than usual for stir-frying, and when the oil is hot, use chopsticks to separate the fish piece by piece and put it in the pan to fry.

Fry until golden brown on the surface. Drain the oil and set aside.

Leave a little base oil in the pot, stir the garlic and ginger until fragrant, and then add millet pepper to stir until fragrant.

Then pour in the fish pieces and stir-fry for a while.

Add the prepared sauce and continue to cook, and when the soup is thick, add the garlic sprouts and stir-fry for a while.

Tips: Drain the water before frying the fish to avoid splashing the oil.

When frying and boiling the fish, try to minimize the flipping and be careful not to spoil the fish.

If you don't like spicy food, remove the chili peppers, and the other steps are the same.

There are many dishes that can be added, such as bamboo shoots, lotus root slices, potato chips, green vegetables, cabbage, tofu skin, konjac powder, and so on.

You can add carrots, water chestnuts. Lettuce stalks, cold potatoes.

Most root vegetables can be added.

Leafy ones are not needed, because they will have no taste when cooked.

In the braised fish cubes, you can add vermicelli, potato wedges, coriander, etc. according to your preference!

Braised fish pieces can be filled with green and red peppers, or onions, which are very good side dishes.

Yuba, fungus, lettuce, flour skin.

Generally speaking, you need to add diced carrots to make braised fish pieces, and you can consider adding diced carrots, as well as dicing cucumbers, and you can also consider adding fungus to it, which will be relatively refreshing, of course, green onion leaves are also essential.

In braised fish pieces you can add green vegetables, soy products, etc.;

Ingredients for braised fish pieces: fish, wine, green onion, garlic, chili lard, and a little seasoning;

How to braised fish mountain with blocks:

1. Wash and cut the fish into cubes;

2. Put it in a hot oil pan and fry it until the skin of the fish is yellow and hard, and then take out the fish with socks and reeds;

3. Add cooked lard, shallots, garlic, chili peppers and seasonings to the pot and stir-fry, then put in the meat broth and 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.

Ingredients: fish, green onion, ginger, garlic, soy sauce, oyster sauce, sugar, vinegar, salt, cooking wine, garlic sprouts, monosodium glutamate, chopped pepper and string pepper.

Braised fish pieces can be added to the line pepper and chopped pepper, the following is the specific method:

1.Wash the fish and cut it into cubes, put it in a basin and marinate it for half an hour with salt, white pepper, cooking wine and shredded ginger.

2.Put an appropriate amount of starch in the marinated fish and mix well.

3.Put oil in the pot, more than usual when stir-frying, put in the fish pieces when the oil is hot, fry on low heat until both sides are golden brown and remove for later use.

4.Green onion, ginger, garlic, minced. Add oil to another pan and stir-fry ginger, garlic and chopped green onions.

5.Put the fried fish pieces into the pan and stir well.

6.Mix soy sauce, oyster sauce, sugar, a little starch, vinegar and an appropriate amount of water to make the juice (this can be prepared beforehand).

7.Pour into the fish pieces in the wok of the pan. Cook over medium-low heat until the juice is reduced.

8.Add monosodium glutamate, chopped pepper and line pepper and stir-fry evenly. You can also add some green onions or coriander.

The side dishes of braised fish can include line pepper and chopped pepper, tofu cubes, garlic sprouts, sauerkraut, beans and so on.

The braised fish pieces belong to Shanghai cuisine, and then widely rubbed Zen and spread to the whole country, becoming a common dish on the table of the common people. Braised fish pieces are generally made with grass carp as raw materials, served with a little dried chili peppers, and cooked in soy sauce.

1.Ingredients: 400g grass carp, 1 green onion, 3 green peppers, 3 millet peppers, 5 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of vinegar, 1 tablespoon of starch.

2.Wash the grass carp and cut it into pieces.

3.Cuice 1 green onion and mince 5 cloves of garlic.

4.2 shallots, chopped green onions, green peppers into rings, millet peppers into rings.

5.Put it in a bowl, add ginger slices, cooking wine, pepper, thirteen spices, mix well, add starch and marinate for half an hour.

6.In another bowl, add light soy sauce, oil, salt, sugar, water, etc. and mix well to make the sauce.

Braised fish fillets. Ingredients: fish, green onion, ginger, garlic, dried chili, Sichuan pepper, corn starch, star anise, coriander, soy sauce, white wine, white vinegar, aged vinegar, sugar, steamed fish soy sauce, salt, chicken essence.

Steps: <>

Step 1: Remove the scales of the fish and clean it, cut it into sections, add white wine and peppercorns, and marinate for about half an hour.

Step 2: Slice the green onion, slice the ginger, and flatten the garlic.

Step 3: Wrap the fish in cornstarch.

Step 4: Heat oil in a pan and fry the fish until golden brown on both sides.

Step 5: Serve on a plate.

Step 6: Restart the oil pan, add green onions, ginger, garlic, and star anise and stir-fry until fragrant.

Step 7: Add the fish fillet.

Step 8: Add soy sauce, white wine, white vinegar and sugar.

Step 9: Stir-fry evenly.

Step 10: Add boiling water.

Step 11: Add dried chilies, aged vinegar, steamed fish soy sauce, cover the pot, simmer over medium-low heat, and simmer until flavorful.