How do you make braised sea bass delicious? How to make braised sea bass delicious

Braised sea bass. If you want to make it delicious, you can wash the sea bass, dry it and fry it in a pot, then put on the cooking wine and light soy sauce braised soy sauce, add water, simmer for 20 minutes and then take it out of the pot, put green onions, ginger and garlic, it is very delicious.

The braised sea bass first washed the sea bass and removed the gills, and then made a few knife cuts on the body to remove the internal organs, played a deep frying, fried it twice, and fried it with onions, ginger and garlic. Put the water for many days, put salt in the water, Donggu soy sauce n long put the fish for half an hour to collect the juice out of the pot.

1. Marinate the sea bass with salt, cooking wine, ginger for 20 minutes, and absorb the water with kitchen paper (to prevent the water from drying out and frying the fish with oil).

2Apply some starch on both sides of the fish (to prevent the pan from sticking when frying the fish) 3. Heat oil in a pot, put the peppercorns in and stir-fry until fragrant, and then remove the peppercorns and discard.

4Throw the sea bass in and cook for about 3 minutes.

5 Turn over in will be 3 minutes and fry until golden brown on both sides.

6Add water, dark soy sauce, cooking wine, ginger slices and cook for 10 minutes.

7. Cook for about 10 minutes.

8Cut a little chili rings and green onions.

9Remove the fish from the pot and leave some soup in the pot.

10Blanch the green onion and chili pepper in the fish broth.

11Pour it out and spread it evenly on the fish.

So that the delicious braised sea bass is ready.

Stir-fry the green onions, ginger and garlic to get the juice out, then cook with the sea bass.

Ingredients: 1 sea bass, 4 slices of ginger, 3 cloves of garlic, 3 shallots, half a red pepper.

1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of caster sugar, 1 tablespoon of cooking wine, a little pepper, and an appropriate amount of salt.

Method: 1. Wash the perch, remove the scales, remove the gills, remove the internal organs, and draw a few knives on both sides of the fish body.

2. Add cooking wine, salt, pepper and ginger shreds, knead well and marinate for 10 minutes.

3. Cut the green onions, ginger, garlic and red peppers separately.

4. Add light soy sauce, dark soy sauce, vinegar, caster sugar and salt together to a small bowl and stir evenly to form a sauce.

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

6. Add green onions, ginger and garlic to fry until fragrant, then pour in the seasoned sauce and add an appropriate amount of hot water.

7. After boiling on high heat, turn to medium-low heat and simmer for 15 minutes, during which the fish will be turned over.

8. Simmer until the soup is thick, when the fish is soft and rotten, sprinkle with red pepper and chives.

The braised sea bass is prepared as follows:1. Ingredients: 500g sea bass, ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of celery, appropriate amount of shredded ginger, appropriate amount of garlic cloves, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, appropriate amount of soy sauce.

2. Remove the scales of the sea bass, remove the internal organs, wash it, and marinate it with an appropriate amount of salt, the fish I bought is relatively large, so cut it in half.

3. Shredded ginger, minced chili pepper and Sichuan pepper set aside.

4. Put a little oil in the frying pan. Burn hot. After the oil is hot, first add shredded ginger, minced chili pepper, and Sichuan pepper to bring out the fragrance, and then put the fish into the oil pan to fry.

5. Add boiling water and burn over high heat.

6. Boil for about 5 minutes, add green onions, celery, and chopped coriander.

7. Wait for the soup to thicken slightly, and then put it on a plate.

The home-cooked recipe for braised sea bass is as follows:Ingredients: 1 sea bass for 3 people.

Excipients: 2 grams of salt, 5 grams of sugar, 2 roots, 1 piece of ginger, 1 head of garlic, 25 grams of Jinlan soy sauce, 20 grams of Jinlan ointment, appropriate amount of cooking wine.

The practice is as follows: 1. Prepare materials.

2. After the sea bass is cleaned, draw a flower knife on the back of the fish, drain the water, and slice the green onion, ginger, garlic and chili pepper for later use.

3. Pour a little oil into the non-stick pot of Joyoung light luxury pie, and heat the pan with cold oil.

4. When the oil is heated to 60%, put the drained sea bass into the pan, fry all the fish until slightly yellow, shake the pan slightly, and then turn over and continue to fry the other side until it is slightly yellow.

5. Wait for both sides of the fish to be fried, then pour ginger, onions, garlic and chili peppers into the pan and stir-fry to bring out the fragrance.

6. Add the fried sea bass.

7. Pour in cooking wine, Jinlan soy sauce and Jinlan ointment.

8. Add salt and sugar, pour in an appropriate amount of water, turn to low heat for about 20 minutes after boiling over high heat, finally reduce the juice on high heat, put it on a plate, and sprinkle in green and red pepper shreds for decoration.

9. Done. <>

Braised sea bass. Braised sea bass is a home-cooked dish that is rich in nutrients, delicious and simple to make. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency.

Preparation of braised sea bass.

Step 1

Remove the scales from the sea bass, remove the internal organs and wash them.

Step 1

Cut a few slices on both sides of the fish and marinate it in salt and white wine for 20 minutes, my fish was relatively large and cut open.

Step 1

Cut the green onion into sections, slice the ginger, wash the garlic, and divide the meat into dice and fat and lean parts.

Step 1

Put a little vegetable oil in a frying pan and heat it.

Step 1

When the oil is hot, put the fish in a pan and fry it.

Step 1

Fry until golden brown on both sides.

Step 1

Put the fish out of the bottom oil, stir-fry the star anise until fragrant, add the diced fat and stir-fry dry.

Step 1

Add chopped green onion and diced lean pork and continue to stir-fry.

Step 1

Add vinegar, soy sauce, salt, sugar, and seasoning.

Step 1

Add boiling water to a boil over high heat, add the fried fish, and reduce the heat.

Step 1

Cook for 10 minutes, add peas and corn kernels, and continue to simmer.

Step 1

Wait for the soup to thicken slightly, then bring out the fish.

Step 1

Continue to cook until the soup is thickened.

Step 1

Pour the sauce over the fish and sprinkle with coriander.

Hello! Preparation of braised sea bass.

Ingredients]: 1 sea bass.

Marinade]: 2 slices of ginger, 1 chives, 2 tablespoons of cooking wine, 1 tablespoon of pepper, 1 tablespoon of salt.

Seasoning]: 1 piece of ginger, 1 shallot, 1 tablespoon of sugar, 2 cloves of garlic, 1 tablespoon of white wine, 1 tablespoon of bean paste, 2 dried chili peppers, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of aged vinegar.

Method: [Step 1]: First remove the scales and gills of the fish, remove the internal organs of the fish's stomach and clean the black membrane, rinse the perch with running water and mark the front and back of the perch with a knife.

Step 2: Put the cleaned sea bass into a basin, add the ginger shredded ginger and chives, 2 tablespoons of cooking wine, 1 tablespoon of pepper, and 1 tablespoon of salt.

Step 3: Then rub the green onion and ginger out of the juice by hand and spread it evenly on the body of the fish, and then marinate for about 10 minutes after fully coating the other seasonings.

Step 4: Cut the ginger and garlic into small pieces, cut the chives and green onion leaves separately into minced pieces, and then put them on a plate separately for later use.

Step 5]: Put a spoonful of oil in the pot, sprinkle with a little salt, salt can prevent the fish from sticking to the pan, **heat the marinated sea bass into the pot, turn on medium and low heat to fry the sea bass until golden on both sides, what should be noted here is that the fish should not move after the pot, wait for the fish to fry and then move, turn it lightly, and do not damage the fish skin.

Step 6: Fry the sea bass on both sides until golden brown and remove it for later use.

Step 7]: Put a spoonful of oil in the pot again, add green onions, ginger, garlic and dried chilies, as well as a spoonful of bean paste, and stir-fry over low heat to bring out the fragrance.

Step 8]: After the seasoning is fragrant, add water, add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of aged vinegar, and 1 teaspoon of sugar to taste and bring to a boil over high heat.

Step 9]: After the water in the pot is boiled, put the sea bass into the pot and add a spoonful of white wine, the effect of white wine is better than that of cooking wine, and it can increase the flavor at the same time. Simmer over medium-low heat for about 3 minutes, then turn over and simmer for another 5 minutes.

Step 10]: After the sea bass is stewed, take it out and put it in the fish plate, put starch water into the soup, thicken the soup and pour it on the fish over high heat, and sprinkle with chives to become a dish.

Tips: (1) After the sea bass is cleaned, it should be marinated with seasoning before cooking, so that the fish meat will be more flavorful.

2) It is best to fry the sea bass before braised sea bass, as the sea bass will be more fragrant and have a stronger flavor.

3) Put a little salt in the pan where the fish is fried in advance to prevent the fish from sticking to the pan.

Ingredients: sea bass, garlic, ginger, shallots, red pepper, light soy sauce, dark soy sauce, balsamic vinegar, sugar, pepper, cooking wine, salt, vegetable oil.

Method:1First of all, the sea bass is cleaned, then a few knives are evenly drawn on both sides of the sea bass, put it in a basin, add an appropriate amount of cooking wine, salt, pepper and ginger shreds, stir well, and set aside to marinate for 10 minutes.

2.Add an appropriate amount of green onion and garlic, shredded green onion, garlic slices, shredded chili pepper, light soy sauce, dark soy sauce, balsamic vinegar, white sugar and salt to the bowl, stir well and set aside.

3.Add an appropriate amount of oil to the pan, and when the oil is hot, put the marinated sea bass into the pan and fry it on both sides until golden brown, then add ginger and green onion and stir-fry until fragrant.

4.Add the prepared seasoning sauce and stir-fry until fragrant, add an appropriate amount of water, bring to a boil over high heat, and then turn to medium heat and simmer.

5.After there is not much soup in the pot, add an appropriate amount of shredded green onion and chili pepper, and then you can take it out and eat.

The nutritional value of braised sea bass.

1.The nutritional value of sea bass is very high, which contains essential nutrients for the human body, such as protein, vitamins and mineral elements, which can obviously have a tonic effect on the kidneys, especially can also relieve phlegm and cough.

2.Experts say that pregnant women are also very suitable for eating sea bass, because the nourishing effect of sea bass is particularly good, and it will not bring obesity to the body while nourishing the body. At the same time, if it is consumed regularly, it can also significantly alleviate the situation of fetal restlessness and low milk.

3.The composition of sea bass is rich in copper, which can obviously coordinate the action of metabolic enzymes in the body, and when the body lacks copper, the appropriate amount of edible sea bass also has obvious nourishing effect.

4.Regular and timely consumption of sea bass also has a significant improvement effect on frequent indigestion.

5.In the case of emaciation or food accumulation in ordinary times, you can prepare sea bass, oysters, and tangerine peel to make soup and eat together, and the improvement effect is also very good.

6.Because the nutritional value of sea bass is very high, it has a good improvement effect on spleen deficiency and symptoms of chronic stomach pain and chronic gastritis when you eat it consistently.

If you want to braise the sea bass to be more delicious, you must marinate it in advance, and you must match it with the corresponding condiments during the cooking process, so as to make it taste more delicious.

Braised sea bass. Ingredients: 1 sea bass. Excipients: 2 grams of salt, 1 tablespoon of cooking wine, 2 teaspoons of minced garlic (10 grams), 15 grams of green onions, 15 grams of ginger, 2 tablespoons of soy sauce, 10 grams of sugar, 1 star anise, appropriate amount of oil, 1 capsule of Knorr old hen soup flavored soup.

1.Clean up the fish, wash it, and make a few diagonal incisions in the body of the fish, without cutting off. 2.

Add salt and cooking wine to the fish, rub well, and let it stand for 20 minutes to remove the smell and set aside. 3.Put oil in a pan and boil until it is 50% hot, fry the fish in the pan until golden brown on both sides, and then remove it for later use.

4.Leave a little oil in the pan to keep the oil warm, stir-fry the chives, ginger slices, and minced garlic until fragrant, then add the fish. 5.

Add water, star anise, soy sauce, sugar, Knorr old hen soup flavored thick soup treasure, and bring to a boil over high heat. 6.When the soup melts, the soup will become thick and delicious.

Continue on high heat until the soup is dry, then serve.

Cooking skills. 1.The main treatment of fish is to remove the gills, scrape the scales, and remove the internal organs, and each step should be carefully taken to prevent the fishy smell and bitter smell from being left.

In addition, marinating the fish with ginger and cooking wine before cooking can also effectively remove the fishy smell and retain the umami taste. 2.When cooking fish, add thick soup treasure to the soup, which can make the sauce thick and smooth, and even have the feeling of layer by layer drawing, pay attention to put it in when you burn the soup, don't put it late, and then match it with smooth and tender white fish, which makes people's appetite move.