How to stew fried fish is delicious and simple

Dish]: Stewed fish with cabbage.

Cooking ingredients]: 1 cabbage, appropriate amount of fried fish, appropriate amount of cooking oil, appropriate amount of salt, 2 spoons of light soy sauce.

Cooking Steps]:

1. Prepare a cabbage, my cabbage is a cabbage heart, no skin of old leaves, yellow color, looks like baby cabbage, wash the cabbage and cut it into sections for later use.

2. Fried fish pieces, this is the fried fish pieces made a few days ago, you can also use fried meat or other fried foods to make it.

3. Add an appropriate amount of cooking oil to the pot, and after heating, put the cabbage into the pot and stir-fry until the cabbage is soft.

4. When stir-frying the cabbage, cut the chopped green onions, and the cabbage in the pot is already a little soft.

5. Add the fried fish pieces, then add a bowl of water and stir-fry.

6. Add an appropriate amount of salt and light soy sauce to taste, if you want to improve the freshness, you can add a spoonful of oyster sauce, simmer for a while, about 15 minutes, slowly stew the cabbage over low heat, and the fish pieces can be turned off when they are already soft.

The fried fish is delicious and easy to stew:

Ingredients: 1 fish, 6 Sichuan peppercorns, 3 Dazhong Zhiliu, 3 bay leaves, 3 green onions, 3 ginger, 1 garlic, 2 dried chili peppers, 1 spoon of tempeh hot sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, 2 eggs, appropriate amount of vinegar.

Utensils: pots, shovels.

1. Put a little oil in the pot and add the peppercorns.

2. Add green onion, ginger, garlic and bay leaves, dried chili peppers, tempeh paste, and stir-fry.

3. Put the fried fish pieces in the pot, add cooking wine and light soy sauce.

4. Put in boiling water, add vinegar, simmer for 30 to 40 minutes, you can put some green vegetables when it is almost cooked, and you can get out of the pot after a while.

Introduction of fish

It is a thermalized aquatic vertebrate whose body is covered with bone scales, breathes by gills, swims through the oscillation of the tail and trunk and the coordination of fins, and feeds on the upper and lower jaws, and belongs to the vertebrate subphylum of the phylum Chordates. Generally, vertebrates are divided into five categories: fish, birds, reptiles, imitation mammals, and amphibians.

Distributed in the waters of the world, according to the statistics of the late Canadian scholar "Nelson" in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish continue to be discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than 10 years, and there are about 32,100 species of fish named in the world at present.

Stewed Changchun fried fish can be achieved by following these simple steps:

Ingredient list: Deep-fried fish pieces.

Onions. Garlic.

Sliced ginger. Water.

Salt. Soy sauce.

Sesame oil. Coriander.

Pepper. Steps:

1.Chop the onion, garlic and ginger slices into crumbles.

2.Put the fried fish pieces into the pan, add the onion, garlic, ginger slices, and add an appropriate amount of water.

3.Add salt, soy sauce, sesame oil, coriander, Sichuan pepper and other ingredients and stir well.

4.Simmer over medium heat until the soup is thick.

5.Place the stewed fish pieces on a plate and drizzle with the broth.

With the above steps, you can easily stew delicious and simple fried fish.

Ingredients: 300g of fried fish, 30g of white radish, 5g of pea seedlings Accessories: 2g of vegetable oil, 3g of salt, appropriate amount of water, 2 spoons of vinegar.

Step:1: Prepare the fried fish pieces.

2) Wash the porot with water and cut into shreds for later use.

3) Wash the pea sprouts and set aside.

4: Add oil, water, salt and vinegar to the pan.

5) Add the fish cubes and white radish and cook.

6) Add the pea sprouts when the radish is cooked.

7: Sprinkle a few goji berries and you're ready to serve.

【Braised fish pieces】

Main ingredients: 600 grams of fish, half a green onion, half a ginger, 2 garlic, pepper, cumin, bay leaf, star anise, a spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of starch.

1. Clean the fish pieces, add green onions, ginger, cooking wine, and a small amount of salt and marinate for 15 minutes.

2. Roll the marinated fish pieces with a thin layer of starch and shake off the excess starch.

3. Pour oil into the pot, I use a non-stick pan so I pour less, so you can pour more oil into an ordinary wok, put in the fish pieces coated with starch, and fry them over medium heat.

4. Fry until all sides of the fish are golden brown, and set aside.

5. Using the bottom oil in the pot, add green onions, ginger, peppercorns, star anise, cumin, bay leaves, and garlic cloves and stir-fry until fragrant.

6. Add hot water to bring to a boil, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 teaspoon of sugar.

7. Add the fish pieces, bring to a boil over high heat, turn to medium heat and simmer for 15 minutes.

8. Salt is added when marinating the fish, and light soy sauce and dark soy sauce are added when stewing, so basically there is no need to add more salt, and the juice is directly collected and taken out of the pot.

The very delicious braised fish pieces are ready, and the family is full of praise, and the soup mixed with rice is also delicious. In addition, the fish pieces in addition to this braised also has a particularly delicious method, if you don't use too much oil, you can wrap the starchy fish pieces in the pot and fry them until browned, use light soy sauce, balsamic vinegar, sugar, garlic cloves, oyster sauce, water to add various large ingredients to cook into a sauce, put the fried fish into the cool sauce and soak for two hours, the fish pieces that come out of this way are also particularly delicious.

If you want the stewed fish to be not fishy and fragrant, we also have to pay attention to some small details:

1. Before frying the fish, marinate it with green onions, ginger, cooking wine and salt, and remove the fishy taste to add some saltiness.

2. The fried fish is hot, so use hot water when simmering, and wait for the water in the pot to boil before putting it into the pot.

3. Add cumin to the stewed fish, the taste is particularly fragrant, you may wish to try it.

4. Don't cover the lid when stewing fish, let the fishy smell come out.

Ingredients: 300g of fried fish, 30g of white radish, 5g of pea seedlings Auxiliary materials: 2g of vegetable oil, 3g of salt, 2 spoons of vinegar with appropriate amount of water Step 1:

Fried fish ready. Step 2: Shred the white radish and set aside.

Step 3: Wash the pea seedlings. Step 4:

Add oil, water, salt and vinegar to the pan. Step 5: Add the fried fish pieces and white radish and cook.

Step 6: Add the pea sprouts after the radish is cooked. Step 7:

Serve, sprinkle with a few goji berries and enjoy.

Roasted fish is a home-cooked dish that my mother often makes, I brought a lot of fresh carp back when I went to Hengshui Lake to play, just burn a pot of fish pieces, thousands of tofu and thousands of fish, the fish is not afraid of stewing, the more stewed the more fragrant and delicate, when the fish penetrates the soup, when it is full and flavorful, it is not to mention how delicious it is to pick up a piece of entrance, the fish soup can also be mixed in white rice, I love to eat like this since I was a child, the taste of home, the taste of my mother.

Fried fish is easy to break, a little trick to get it, puff cornstarch on both sides, the fire is not too big and not too small, just moderate, don't be in a hurry to flip, the fish that comes out of this way is delicious and delicious, and it is not easy to break, you can try.

Home-cooked grilled fish pieces].

Ingredients: 1000g carp.

Ingredients: 1 green onion, 1 piece of ginger, 2 star anise, 30 ml of Huadiao, 45 ml of dark soy sauce, 30 grams of sugar, 3 grams of salt, 15 grams of corn starch, appropriate amount of balsamic vinegar.

Method: 1. Prepare the ingredients. The carp is gutted, gills and scaled, cleaned and chopped into 8 cm wide pieces. Slice the green onion and ginger for later use.

2. Put half of the green onion and ginger slices into the fish pieces, 15 ml of Huadiao, 15 ml of dark soy sauce, star anise and a pinch of salt.

3. Grasp well and marinate for 20 minutes.

4. Heat the wok, pour in twice as much oil as the stir-fry until it is hot, and put the fish on the surface with cornstarch and put it in the pot.

5. Fry over medium heat until golden brown on both sides, then cook in Huadiao, dark soy sauce and balsamic vinegar, add green onions, ginger slices and star anise for marinating fish and stir well.

6. Add hot water to the pot to cover the fish, add salt and sugar, and bring to a boil over high heat.

7. Turn to medium heat and simmer for 35 minutes, and pour the soup over the fish pieces during the simmering process to fully absorb the flavor of the fish.

Food record: 1. Don't be afraid to burn such a large fish piece without flavor, marinate it in advance, and pour the soup on the fish meat with a spoon from time to time when stewing, carp belongs to lake fish and needs to be simmered slowly for a long time, so that the taste will better penetrate into the fish.

2. Green onion ginger, Huadiao and balsamic vinegar can remove the fishy smell, and Huadiao and balsamic vinegar should be quickly cooked along the edge of the pot to allow the fish to completely absorb the aroma.

3. Don't flip it at will when firing, so that the fish meat is not easy to break. Thousands of tofu and fish, the fish is not afraid of stewing, the more stewed, the more fragrant.

How to stew fried fish deliciously home-cooked method.

Ingredients for stewed fried fish: 8 pieces of fried fish and 2-3 red peppers. Appropriate amount of green onion, appropriate amount of vinegar, appropriate amount, appropriate amount of coriander.

Preparation of stewed deep-fried fish pieces.

Step 1: Fry the fish pieces, remove them from the refrigerator and set aside.

Step 2: Green onions, red peppers, wash and put on a plate for later use, no coriander at home, it is useless.

Step 3: Put water in a pot, bring to a boil, add the fish, green onions, red pepper, and cook over high heat for 5-10 minutes. The soup is only delicious when it turns white.

Step 4: Already milky soup, add salt, and a little vinegar.

Step 5: Okay, if you have coriander at home, it tastes better to put some coriander.

How to tell the sex of a fish

Male and female goldfish are mainly distinguished from the following aspects:

a) Differences in external morphology:

Differences in body size: Male goldfish are generally slightly longer, while female goldfish are shorter and rounder. During the egg-bearing stage, females have larger abdomen than males.

Difference in caudal peduncle: males are slightly thicker than females.

Differences in pectoral fins: Careful observation shows that males are slightly pointed and long, and the first pectoral fin spines are thicker and harder; Females are short and round, and the first fin spines of the pectoral fin are not too hard.

The difference between the cloacal pores: from the belly upwards, the cloacal pores of male fish are small, narrow and concave; The cloaca of females is large, slightly rounded, and convex outward.

2) The difference in color: the male and female goldfish are slightly different in body color, the male fish is generally brightly colored, while the female fish is slightly lighter, and the male fish is more vivid in the reproductive development period.

For example, you can choose grass carp, marinate the fish first, and then fry the fish in the pot until golden on both sides, and then use it to stew the soup, the method is relatively simple, the nutritional value of the fish soup is relatively high, and the effect is very good in nourishing the body and improving immunity.

How to stew the fried fish in soup.

Ingredients: grass carp, herring or carp, a piece of brine tofu, a handful of vermicelli, Chinese cabbage, a few slices of pork belly, a few hazelnut mills or shiitake mushrooms, one or two potatoes.

Ingredients: two green chili peppers, small dried red chili peppers must be there (afraid of spicy can be less), a green onion, a piece of ginger, half a head of garlic, salt, cooking wine, sugar, soy sauce, Sichuan pepper, star anise, cinnamon.

Production method: 1. Oiled. Wash the fish, change the knife, control the water, and fry for three or four minutes in oil or high heat.

2. Mix the soup. Master the amount of salt according to your taste; Cut the green onion into sections, not chopping, to add beauty to the whole dish; Slice the ginger and peel the garlic. Place all ingredients in a mixing bowl and mix thoroughly. At this time, the hazelnut should be washed and soaked in water. Cut the potatoes into cubes and set aside.

3. Fish stew. After the fish has been oiled, pour out the excess oil, pour the prepared soup over the fish, and add the pork belly; Add boiling water, the amount of water is lower than the side of the big spoon, and simmer; After boiling the water for three to five minutes, reduce the heat to low and simmer for 20 minutes. Pay attention to the amount of water should not be too small, one is to stew for a long time, and the other is to have vermicelli in the back, and the vermicelli draught.

4. Feeding. After the fish has simmered for about 25 minutes, add the vermicelli, potatoes and hazelnut mill, keeping the vermicelli close to the bottom of the pan so that it does not stick. After 10 minutes, add the tofu and cabbage cut into large slices, the cabbage can be put in whole, and after five or six minutes, turn off the heat and remove from the pot.

Be sure to use a slightly larger basin to make it feel atmospheric.

Method 21: Wash and cut the sea bass meat, add salt, monosodium glutamate and cooking wine to marinate to taste, pat the powder, fry it in seventy percent hot oil, and put it on a plate. Corn kernels are washed and washed.

2. Add clear soup and corn kernels to the pot, add salt, monosodium glutamate and pepper to taste after boiling, thicken, pour in egg whites and stir well to form a sauce.

3. Pour the sauce over the fish pieces and sprinkle with chopped chives. Nutritional efficacy: This dish contains more copper. Copper maintains the normal function of the nervous system.