Should braised fish be marinated before cooking?

It needs to be pickled to get rid of the fishy smell.

Ingredients for braised fish: fish, wine, green onions, garlic, chili lard, and a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Note: Mix the flour with water before rubbing. Regardless of whether the fish is fried directly.

Eat or use it to braise it, the oil should not be too little, otherwise the bottom will be pasted, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly or braised before eating, it should be fried over low heat until the skin is golden brown.

color, it can be put on a plate.

The reason why the fish made has a fishy smell, and the fish skin is fragrant and delicious, while the fish meat is not delicious and does not taste good, the reason is as follows: before the fish is fried, it must be smeared with salt and submerged for about half to an hour, which can achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

Yes, marinate in ginger, shallots, salt, cooking wine for about half an hour to compare the flavor.

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Introduction: In ordinary life, many people like to eat fish, and there are many ways to make fish, including steamed fish and fish soup, and you can also make braised fish at this time, so in the process of making braised fish, do you need to marinate it in advance? Let's find out.

<>We all know that the fishy smell is very strong, so any method of fish needs to be marinated in advance, and at this time we must clean the fish first. Next, we cut a few knives on the cleaned fish, prepare some green onions, ginger and garlic at this time, stuff it into the belly of the fish, add some cooking wine and some salt at this time, and marinate it for half an hour. In this process, you will find that the fishy smell will be lower and lower, and there will not be too much fishy smell, at this time we can prepare some ingredients, among which we will mainly match some green and red peppers and some green onions and garlic when we braise fish, and it is also very good to prepare some coriander, which can well remove the fishy smell of fish.

So the process of making braised fish is also relatively easy, first we have to prepare our seasoning, at this time we need to prepare some green onions, ginger, garlic and dried chilies, as well as some chopped green onions, red peppers, rice wine, soy sauce and vinegar. First of all, we have to start the pot to burn the oil, after the oil is heated, put the green onions, ginger and garlic into the pot and stir-fry at this time, drain the marinated fish, put it in the pot and fry it until golden on both sides, and then we can pour the pre-adjusted sugar juice on it, at this time the sugar color will be very good-looking. Therefore, we must fry the sugar color before making it, and pour it directly after the sugar color is fried, the whole fish will look more delicious, and the color is also better, you can use white sugar, or you can use rock sugar to make sugar color.

So when we finish making braised fish, we can add some greens, at this time we can add lettuce, coriander is OK, especially coriander with fish is very perfect, and it tastes relatively delicious.

1. Clean and drain the fish, make a few cuts with a knife on the back of the body, so that it is easier to taste, wipe the fish body with a little salt and marinate for 20 minutes;

2. Cut the ginger, dried chili, peel the garlic, shallots and chop the green onions, and prepare the rice wine and soy sauce;

3. When the pot is heated to hot smoke in the pot, pour in an appropriate amount of oil and heat it until it is hot and smoked, shake the pot so that the oil can penetrate all sides of the pot, put in the marinated fish and fry until golden brown, turn over and continue to fry until golden brown;

4. When frying the second side, add garlic, ginger shreds, and red pepper to stir-fry until fragrant, then add an appropriate amount of rice wine and soy sauce, add boiling water and boil over high heat, turn to medium heat and continue to cook;

5. When the soup is thick, continue to reduce the juice over medium heat, and sprinkle in a little vinegar to relieve the fishiness;

6. When the soup is not much, you can turn off the heat and put it on the plate, sprinkle with chopped green onions, pour on the thick soup, and you can eat.

No pickling is required. The point of braised fish is to boil the fish, and after adjusting the sauce, it can be stewed, and there is no need to marinate it in advance.

I think the braised fish needs to be marinated before cooking, because it will make the braised fish very tasty, and it will also make the braised fish taste very good, so I think the braised fish needs to be marinated before cooking.

Does your fish need to be steamed or fried? If it is steamed, there is no need to marinate it early, steamed sea bass is the original ecology of the fish to eat, put the salt and marinate the loss of the fresh fragrance of the fish, if it is to be fried, it can be marinated in advance, about 30 minutes or so, if the food fish is a river fish, the fishy smell is very heavy, generally the fish should be beaten first and then marinated with rice wine, ginger slices and salt, with the effect of removing the smell and flavor. For example:

Braised fish pieces, sweet and sour fish, boiled fish, Mao Xuewang, spicy fish, these are all those that must be marinated in advance.

The saury is delicious, compared with fish, the nutrients are more colorful, with the protein that the body needs, unsaturated fat, vitamins and various nutritional elements, often eat the saury to relax the muscles and activate the nerves, but also can moisturize the skin, beneficial to the child's intellectual improvement There are actually many cooking techniques, such as frying, frying, searing, slipping, etc., cutting fish pieces, fish meat or a piece of fish, all must be put a little salt to enhance the bottom taste. Nowadays, people are more and more aware of the nutritional content of fish, and eat fish often with a purpose. Fish is nutritious and tender, but it also smells fishy.

Therefore, everyone is accustomed to salting before making fish, one is to better remove the fish, and the other is to better taste.

If it is steamed fish or fish soup, it is not necessary, if it is used as dried shrimp or boiled fish, it needs to be salted, such as dried shrimp, carp and Anhui fish, crucian carp and silver carp can be used as fish rods, and the priority is to use crucian carp to kill and clean the fish, many people do not know, stewed fish must be pickled, I tell you, pickled fish and then stewed, whether it is from taste or taste, it must be on a higher level.

The fish I make need to be salted first, stirred evenly and then steamed, put some ginger slices and steam together to remove the fishy smell, similar to cooking and then put on the green onion, the green onion is also cut into shredded green onions and steamed together It is very fragrant! Clean tap water (remove all the black left in the internal organs, wash it with a small blister within 30 degrees, and make two cuts on both sides of the fish, some people wonder if you need to smear edible salt at this step?) This step is more crucial, be sure to use edible salt, ginger slices and peppercorns plus rice wine.

Yes, because the taste of the fish will be better after marinating it in advance, and the marinated fish is also very delicious.

Yes, you need to marinate it in advance, so that the fish will taste better and the texture will be very delicious.

Yes, this will remove the fishy smell, and then it will also make the fish more tender and taste better.

Braised yellow croaker needs to be marinated before cooking, which is rich in protein, fat, ash, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., and has high nutritional value. Sugar and vinegar should not be separated when making fish, so be sure to mix sugar and vinegar in advance, there will be some reactions between them, and the vinegar sauce will be more delicious after being fused with sugar. Yellow croaker is a common fish we have here, the general way to eat is braised yellow croaker, and fried small yellow croaker, how to say it, it depends on the size of the yellow croaker, our big yellow croaker is braised red, the small one is fried today to share with you is braised yellow croaker, let's learn together.

The essentials of production, the first to go fishy, the second to fry fish, the third to grill fish, you can click on my little **. Secret chicken wings, this is also a braised method. The seasoning has cong ginger and garlic, sugar, soy sauce, cooking wine and yellow croaker to clean up, remove the internal organs, marinate with salt and cooking wine for ten minutes, use a knife to scratch a few knives on the back, it is easy to absorb the flavor, prepare an appropriate amount of green onion, ginger and garlic and cut it for later use, and cut the millet spicy into cubes for later use.

When marinating fish, we usually put cooking wine, so it is recommended that you use cooking wine to smear the inside and outside of the fish and marinate it for about 15 minutes. Yellow croaker is particularly fishy. Soak in green onion and ginger cooking wine before making it, and then marinate it.

in the water. Remember that it only takes a minute to pass through the water. Then steam.

Steamed fish soy sauce in the forest, the scallion oil is the best to eat, leave the bottom oil in the pot, add star anise, green onion, ginger and garlic slices and stir-fry until fragrant, cook an appropriate amount of rice vinegar and cooking wine while the oil is hot, add an appropriate amount of water, just fry the fish, put in the mushroom bamboo shoot slices, add salt monosodium glutamate, dark soy sauce, thirteen spiced sugar, consume an appropriate amount of oil, and burn for about 15 minutes.

Add an appropriate amount of water to the fried fish, then add green onions, ginger, garlic, soy sauce, sugar, vinegar and an appropriate amount of salt in turn, bring to a boil over high heat and turn to low heat to simmer (note: do not cover the lid during the fish stewing), when the soup is almost dry, change the juice to everyone, and put it on the plate. The small ingredients are green onions, ginger slices, garlic slices, and dried chili peppers, which must be dried and fried to produce a fragrance when burning yellow croaker.

Another major element is that when you braise the yellow croaker, you have to fry it in oil, and the yellow croaker will taste good when you fry it.

Before making fish, you need to put the following seasonings in salting fish:

1 tablespoon of salt, 3 slices of ginger, 3 small pieces of garlic, a little cooking wine, an appropriate amount of blending oil, 1 tablespoon of chopped pepper, 3 shallotsIngredients: half a grass carp.

Specific steps: 1. Cut the fresh fish into large pieces and marinate them for half a day.

2. Peel out the edamame, wash it, and spread it on the bottom of the pot.

3. Then put the cleaned salted fish pieces on top.

4. Add ginger, garlic, chopped pepper, vegetable oil and cooking wine.

5. Put it in a pot and steam for 15 minutes.

6. After steaming, add the chives.