The home cooked practice of herring in sauce, the home cooked practice of herring

1. Sweet and sour fish pieces.

Method: 1. Cut the fish into pieces, clean them, and shred the green onion and ginger.

2. Put salt, cooking wine, white pepper, shredded ginger and shallots and starch into the fish pieces, stir and marinate for half an hour.

3. Take another bowl, add two tablespoons of tomato paste and sugar, add two tablespoons of vinegar and mix well.

4. After the fish is marinated, after the sauce has fallen off, cut the coriander into small pieces.

5. Put cold oil in a hot pan, fry the fish pieces under the heat of the oil temperature, and gently scratch the fish pieces with chopsticks to prevent sticking.

6. Fry one side and turn over.

7. Add a little boiling water to the pot of pickled fish, and do not remove the green onion and ginger.

8. Put the tomato sauce and starch water in the pot.

9. Bring to a boil over high heat, turn to low heat, and the soup can be removed from the pot when half of the soup is received.

2. Fish in sauce.

Method: 1. Wash the fish, control the water, smear the cooking wine, and salt.

2. Light soy sauce (a kind of soy sauce), sesame oil, pork ribs sauce preparation.

3. Add water and stir well.

4. Put the fish in a hot oil pan and fry it.

5. Golden brown on one side, turn to the other side and fry.

6. Pour in the pork rib sauce and simmer for a while.

7. Look at the sauce to collect the juice, and then you can get out of the pot.

8. Sprinkle with chopped green onions for garnish.

3. Home-cooked braised fish.

Method: 1. Wash the fish and scrape it with a knife on the front and back of the fish.

2. Heat an appropriate amount of peanut oil in a pot.

3. Put the fish in a pot, add a small amount of water, and add the green onion, ginger, garlic and red pepper.

4. Pour in an appropriate amount of liquor.

5. Cover the pot and steam for two or three minutes.

6. Uncover and add soy sauce, cooking wine, vinegar, and oil, and then add a small amount of water to cook.

7. After firing for a while, add dark soy sauce (a type of soy sauce) to color, and then burn for a while.

8. Add salt and monosodium glutamate.

9. Slowly cook the fish, remove the juice from the pot.

10. Garnish with coriander and red pepper.

4. Spiced fish pieces.

Method: 1. Wash the fish and cut into pieces.

2. Add cooking wine, Sichuan pepper, salt, vinegar, five-spice powder, sugar, and chicken essence to marinate for one hour.

3. Mix the eggs and flour to form a paste.

4. Wipe the bottom of the pot with ginger before putting oil in the pot to prevent the fish from sticking to the bottom of the pan.

5. Glue the marinated fish pieces to the batter.

6. Add oil to the pan, put the fish pieces in and fry them until they are cooked.

5. Steamed Balang fish.

1.Cut the green onion and garlic into the herring and clean the internal organs, scratch it with a knife, apply the refined salt to the scratch, and sand it for 10 minutes.

2..Pour salad oil into the pot, add chopped green onions, stir-fry garlic until fragrant, add bean paste, and stir-fry to bring out the fragrance 3Fry the fish in a nonstick pan until golden brown on both sides.

4.Pour into the water and spread over the fish. After the water boils, turn to low heat, simmer for half an hour, and remove the green onion and ginger star anise.

2.Don't flip the fish back and forth when frying, so that the fish meat is easy to break, turn it over after frying on one side, and the whole process will be flipped over!

3.When the juice is collected, pour the soup over the fish to make it taste good.

The meat of herring is delicate and delicious, rich in protein and fat, as well as rich in trace elements such as selenium and iodine, which has anti-aging and anti-cancer effects. Herring is delicious, but how should it be made?

Bad herring

After removing the head, tail and internal organs, the herring is washed and cut into sections, put in a container, sprinkled with salt and marinated for about 10 days, and the fish is turned over every two days. Take out the marinated herring, coat the body of the herring with a layer of sauce made of rice wine, cooking wine and salt, and then put it in a container to marinate for about 10 days. When you eat it like this, take it out and wash it directly, put on the green onion and ginger and steam it directly and you can eat it.

Old roasted herring

Wash and cut off the herring fish and cut it off with a knife. Put the herring into the oil pan and fry until golden brown, then add the green onion, minced ginger, diced mushrooms, diced winter bamboo shoots, diced pork and cooking wine, then add water, soy sauce and sugar to boil the water, and take out the fish and put it on a plate when it is cooked. Then add starch to the soup in the pot, continue to burn the sesame oil until the paste is poured on the fish, and sprinkle with shredded green onions.

Herring solid soup

Soak the red adzuki beans overnight and boil them in the pot, then wash the herring and take off the meat and minced green onions, and put the ginger slices into the boiled red beans pot and simmer, then add salt and monosodium glutamate.

Five willow herring

Remove the internal organs of the herring, wash it, cut it on the body, put it in boiling water, put it in boiling water, remove it and put it on a plate after cooking. Heat the oil in a pan, put in the oil after it is hot, stir-fry the shredded green onions, ginger, chili peppers and carrots, then add sugar, vinegar, starch and monosodium glutamate, and the seasoning made of salt and stir-fry, and then pour the juice over the fish.

The herring shakes the water

Wash the herring and remove the tail of the herring with a tail fin, and then cut it three times along the top. Heat the oil, put in the green onion boiling pot, then put the fish tail into the oil pan and fry until golden brown on both sides, then put in Shao wine, ginger, soy sauce, sugar and water to boil and simmer for 10 minutes, then drain the juice, pour sesame oil and put the fish on a plate.

The herring is steamed and deliciousHere's how:

Ingredients: 300g herring, 2 tablespoons of Weida Meizhen cooking wine, 2 tablespoons of Weida Meizhen oyster sauce, 1 tablespoon of Weida Meizhen premium light soy sauce, 10g ginger, 5g green onion, 5g Sichuan peppercorns.

Steps: 1. Wash the herring and cut it into thick slices and put it on a plate.

2. Spread ginger slices on top.

3. Sprinkle with peppercorns.

4. Pour in 2 tablespoons of Verdar Mei Fine Cooking Wine.

5. Steam on high heat for 8 minutes.

6. Take out the steamed herring fillets and put them on a plate.

7. Put some shredded green onions.

8. Add 2 tablespoons of Weida Mei Premium Oyster Sauce and 1 tablespoon of Wei Da Mei Premium Light Soy Sauce to the soup left over from the steamed fish in advance, and stir well.

9. Pour the sauce over the fillet.

10. Finished product.

1.Home-cooked herring.

1) Clean the herring you bought, cut it into pieces after removing the internal organs, put it in a basin and marinate it with cooking wine for half an hour to remove the fishy smell.

2) Slice the ginger and garlic, pour an appropriate amount of cooking oil into the pot, add the chopped ginger and garlic after the oil temperature rises, pour in the marinated herring and stir-fry after the fragrance is fragrant, and add an appropriate amount of edible salt.

3) Add green onions, pour in an appropriate amount of water, cover the pot, simmer for 15 minutes on high heat, turn off the heat and serve.

2.Braised herring.

1) Rinse the herring with water, remove the internal organs, cut it into pieces and put it in a basin for later use.

2) Cut the ginger into shreds, put it in a basin, add star anise, edible salt, and cooking wine to marinate, and the time is about half an hour.

3) Heat oil in a pot, add garlic, ginger shreds and star anise when the oil temperature is 60% hot, stir-fry until fragrant, and pour in the marinated herring pieces. Fry on both sides until golden brown.

4) Pour in an appropriate amount of light soy sauce and dark soy sauce and stir-fry evenly to discolor the fish pieces.

5) Pour in hot water, cover the fish pieces, add an appropriate amount of white sugar or rock sugar, cover the pot, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

6) Lift the lid of the pot, turn to high heat again to reduce the juice, add an appropriate amount of chicken essence and chopped green onions, stir-fry evenly and serve.

How to make a casserole herring casserole:

Ingredients: herring, carrot, old tofu, ginger, garlic, oyster mushroom, light soy sauce, dark soy sauce, cooking wine, sugar, Lao Gan Ma hot sauce, beer.

Cooking steps: 1. First rinse the black fish under running water, wash off the black membrane in the fish belly with a steel wool ball, and rinse it well. Cut the head and tail again, find the red dot and white is the fishy line, and then pat it with a knife while pulling, so that the fishy line is easier to pull out, and the other side is also operated.

2. Cut off the fins and cut them into sections, leaving the head and tail of the fish to cook the soup. Then cut the fish pieces in two from the keel, put them in a glass bowl, and then put in a little salt, dark soy sauce, light soy sauce, sugar, cooking wine, and a spoonful of Lao Gan Ma, knead and grasp evenly, and marinate for half an hour.

3. Cut off the two ends of the two cleaned carrots, then cut them into radish slices, cut off the washed oyster mushrooms one by one, and tear them into long strips. A piece of old tofu is cut into small cubes, and the ginger and garlic are cut into slices.

4. After the casserole is dry, pour in soybean oil, add ginger and garlic slices, green onion and stir-fry until fragrant, then add carrots and oyster mushrooms and stir-fry out of the water, then turn off the heat, spread the oyster mushrooms and radishes flattened, then spread the tofu pieces on top, then put in the marinated fish pieces, and pour the marinated sauce in.

5. Pour a bottle of beer along the side of the casserole, bring to a boil over medium and low heat and simmer for 15 minutes. When the time is up, sprinkle some green onion knots to garnish and you can eat.

Herring fish do this, I don't have enough for three people to eat, and I'll do it next time.

How do you make stewed herring? Clean up the herring, add green onion and ginger cooking wine, garlic slices and red pepper to the pot, pour in the fish, stir-fry, add light soy sauce and coriander.

If you like to eat, don't forget to pay attention.

Herring flower knife, add green onion, ginger, garlic and chili pepper to stir-fry, put water and stew.

1.Light soy sauce, dark soy sauce 3 scoops.

2.3 tablespoons of aged vinegar.

3.Spoon of sugar.

4.Mix well with 2 tablespoons of cooking wine.

5.Clean up the herring, smear it with a pinch of salt, and cut it diagonally.

6.Heat the oil and fry the herring.

7.Add green onions, ginger, garlic and chili pepper and stir until fragrant.

8.Add tomato sauce and stir-fry.

9.Pour in the sauce and half a bowl of hot water, and when the water is dry, turn off the heat and serve. ok！

Ingredients: three catties of herring (it takes a long time to make it once, which is a little annoying, so I make a lot of it at once, and put the rest in the refrigerator).

Note: Herring is a kind of marine fish, which has large oil content and delicious spines, which is most suitable for tomato sauce.

Ingredients: tomato sauce (not with a bag of tomato sauce, but it doesn't taste as good as this), two tomatoes, green onions, ginger and garlic (not too little, more fish), a bottle of beer, Sichuan peppercorns, ingredients, salt, sugar, dark soy sauce, bay leaf North Korean boxed hot sauce (these two things are not good).

Method: Wash and drain the herring, cut the tomatoes into small pieces, flatten the ginger, cut the green onion into sections, and slice the garlic.

Put it in a wok on the fire, rub the pot with ginger slices (to prevent the fish from sticking to the pan), put the oil, heat it and put in the ingredients and peppercorns to cook the fragrance, put in the herring segments, green onions, ginger and garlic, a quarter bottle of beer (too much fish, to prevent the pot from sticking), tomatoes, tomato sauce (so much in a bag of tomato sauce) and stir-fry for a while, and then pour in the remaining beer, sugar, salt, dark soy sauce (coloring), bay leaves, and Korean hot sauce. After boiling the pot, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and cover valve, deflate the heat for two or three minutes, change to low heat, simmer for half an hour, and the fragrance will smell floating out in the middle. After the pressure cooker cools down and no longer deflates, open the lid of the pot, and a pot of herring in tomato sauce with full color and fragrance is ready, even the spines are crispy, delicious and nutritious, very suitable for children to eat, and the rest of the fish soup is also delicious.

A piece of herring, shredded red bell pepper, green onion, ginger slices, garlic cloves, cooking wine, oil, salt, vinegar, sugar, dark soy sauce, pepper to taste.

Preparation: Wash the herring pieces to control the moisture, and change the knife into slices about centimeter thick.

Steps: 1. Put more oil in the pot and heat it, sprinkle a little salt, put the herring pieces into the pot one by one and fry them until golden brown on both sides.

2. Add cooking wine, vinegar, dark soy sauce, sugar, pepper, green onion, ginger slices and garlic cloves, pour boiling water to submerge the herring pieces.

3. After the fire boils, turn to low heat and cook until the soup is dry, put out the fish pieces, fry the red pepper shreds in the soup, and garnish the fish pieces.

Additional instructions: 1. The pan-fried herring pieces produced in this way are tender and juicy, and they are more delicious when dipped in soup. It might be better if it's spicy, but my son never eats spicy, so I just used red shredded bell peppers to garnish it.

2. Heat the oil and sprinkle some salt in the pan to prevent the fish from sticking to the pan.

Ingredients: 2 herrings.

Green onions to taste.

Garlic to taste.

Minced ginger to taste.

One coriander.

20g sugar

1/2 tablespoon of soy sauce.

1/2 tablespoon of aged vinegar.

Cooking wine to taste.

Dried chili peppers to taste.

Salt to taste. Sichuan peppercorns, star anise appropriate amount.

Method steps.

Prepare the ingredients, then wash the herring and heat the oil with an oblique knife (cut the green onions, ginger, garlic, and dried chili peppers into pieces for later use), then put the fish in a pan and fry the fish.

Control the time, turn over and fry, while sprinkling with an appropriate amount of salt to taste.

Then it's time to pour cooking wine into the pot.

Then pour in half a spoonful of aged vinegar and a spoonful of soy sauce and water.

Put it on a plate and you're done

Herring as a freshwater fish, he as one of the four major fish, in the middle and lower reaches of the Yangtze River is very widely cultivated, especially in the south of the Yangtze River, because of its meat quality to eat tender, and rich in nutritional value, by many people like, herring as a fish food, its practice is a kind, can be used for steaming or braised and so on, today to introduce to you the practice of herring.

The practice of herring

As a kind of freshwater fish, its meat is fresh and tender, and the nutritional value is rich, and it has a lot of effects and effects, we can make a stewed herring at home in our daily life, and it tastes very light and delicious. First of all, we prepare a fresh herring, clean it, remove the scales and internal organs, then chop off the fish head, put cooking oil in the pot, and after the oil is heated, we put the herring in it and fry it on both sides until it is slightly yellow. Then add some green onions, ginger, garlic and ingredients, pour in an appropriate amount of sauce, such as the broth to stew for a period of time and then turn to low heat and simmer slowly, you can add some dried chili peppers, as well as monosodium glutamate and edible salt, it tastes very delicious.

Braised herring stew is also very delicious, first of all, we prepare a fresh herring, clean it and cut it into uniform segments, and then pour cooking oil into the pot, after the oil is heated, we put the herring in it and slowly fry for a while, and after he turns golden brown, we add some green onions, ginger, garlic cooking wine and soy sauce, simmer for a while, then add an appropriate amount of water, put in some dried chilies, use high heat to collect the juice and then sprinkle some green onions or coriander, add monosodium glutamate, It is also particularly delicious to eat. In daily life, we can choose to eat a herring to supplement the nutritional value needed by the body, and the auspicious chain is particularly tender and delicious.

The above is to introduce the practice of herring for everyone, it is also a fish food practice is very diverse, and it is also very delicious to eat, which can meet the taste of most people.

Extended reading: Herring The practice of herring.