What fish is good to braised has fewer spines, what fish is braised to be delicious and has fewer sp

If you eat it at home, we recommend grass carp, crucian carp, and Wuchang fish.

**Cheap meat is very tender. Of course, the taller ones are like tilapia.

Hairtail, large yellow croaker.

It's also delicious.

How to make several common braised fish.

Braised grass carp. Ingredients: about 1300 grams of grass carp, a little flour, a piece of fresh ginger, several cloves of garlic, two star anise.

Ingredients: a pinch of Sichuan peppercorns, cooking wine.

50 grams, 40 grams of teriyaki soy sauce, 30 grams of light soy sauce, sugar.

10 grams, salt to taste.

Preparation of braised grass carp:

1. A grass carp, remove the scales and fish, remove the black membrane in the abdomen, cut it with a knife one cm close to the head, and cut it near the tail.

2. Gently pat the body of the fish with your hands, near the head, there is a small piece of red flesh, there is a small white spot inside, pinch the small white spot with your hand and pull it outward.

3. A whole fishy line has been taken out, so that the stewed fish will not be so fishy.

4. Remove the head and tail.

5. Divide the fish body in two from the backbone of the fish.

6. Pull out the flower knife at an interval of about two centimeters on the back of the fish, and do not break it.

7. Divide the fish body into four pieces, put it in a bowl, sprinkle an appropriate amount of flour, and evenly distribute it on the inside and outside of the fish body.

8. Put a little oil in a frying pan, heat it, and put the fish back down in the pan.

9. After the shape turns slightly yellow, turn the fish pieces over and fry the other side.

10. Fry the fish head and tail in the pot until slightly yellow on both sides, then put the seasoning into the pot, leave the salt on the water for the time being, and then pour hot water over the fish.

Turn to low heat and simmer for 30 minutes.

11. Open the lid of the pot, taste salty, add an appropriate amount of salt according to taste, slightly reduce the juice, turn off the heat, and remove from the pot.

I think that pomfret and hairtail fish are suitable for braised fish, and these two kinds of fish have very few bones, so they are very enjoyable to eat, and both kinds of fish are anchovy, and they are delicious.

Cooking steps:1Clean the mackerel, scrape it clean and cut it into pieces.

2.Heat the pot, pour in the peanut oil, and add the mackerel when it is 70% hot.

3.Pour in cooking wine, soy sauce, vinegar, sugar, green onion, ginger and garlic, the prepared juice (soy sauce, salt, sugar, appropriate amount of green onion, ginger and garlic, then put 2 red peppers, a little cooking wine, put it into a bowl and add water to a bowl).

4.Add the broth to soak the fish through.

5.Add salt, cover the pot and boil until the water is almost dry, then add the chicken essence to remove from the pot.

The braised hairtail has few bones and is delicious.

Braised tilapia, pomfret, Wuchang fish, and yellow bone fish are not fishy and less thorny.

1. Tilapia, the meat is delicious, delicate, less thorny, no fine thorns, high protein content, rich in 8 essential amino acids required by the human body, of which glutamic acid and glycine content are particularly high.

2. Yellow bone fish, the fish meat is delicious and delicate, there is only one main spine, and it is rich in protein and minerals, which has the effect of nourishing blood and strengthening the brain and strengthening the bones.

3., golden pomfret, the meat is fat and delicate, not ordinary freshwater fish can be compared, and the whole fish has a spine in the backbone, and the rest of the chopsticks are all meat.

Braised fish is generally made with pomfret, it is a Fujian dish, the meat of braised fish is not only delicious, but also extremely nutritious.

Here's how:

Ingredients: 1 fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt.

Preparation of braised fish.

1.Remove the internal organs and gills of the fish, cut off the fins and tails, and cut some oblique knife edges on both sides of the fish; Then use kitchen paper to blot as much water as possible from the fish.

3.Leave a little oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, pour in 1 2 tablespoons vinegar, 1 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 4 tablespoons sugar, a pinch of salt and a bowl of water.

4.When the water in the pot is boiling, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

There are many types of braised fish, and I think that if you want to make braised fish, it is better to use large and small yellow croaker for sea fish, and it is better to use osmanthus and carp for river fish. Among these fish, the large and small yellow croaker are all spiny garlic clove meat, the cinnamon fish, carp and other meat are thick and delicate, and the fish braised is thick and delicious.