How to make freshwater fish delicious, how to make freshwater fish delicious and simple

Braised Fish: It's more classic! In the past, it was a must-have for the table when holding a happy event.

Method: A carp, put about 50g of oil in the pot, put the fish in the 6 layers when it is hot, turn it over when one side is fried until it is golden, and put the fish on a plate when the other side is also golden brown. Leave a little oil in the pot, add chopped green onions, minced ginger and minced garlic and stir-fry until fragrant, pour in vinegar, cooking wine, dark soy sauce, sugar, salt, a bowl of water, burst out the fragrance and put the fried fish, simmer for half an hour on low heat, and then collect the soup on high heat and put it on a plate, sprinkle with coriander.

There are many ways to make freshwater fish, which are very delicious, but they are generally braised or steamed. It's like a meal to eat.

1 freshwater fish, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of shallot, half an onion, cooking wine, salt, soy sauce, sugar, vinegar, cooking oil. First, slice the green onions and ginger, then change the knife into shreds, and cut the shallots into chopped green onions. Put the ginger and green onion in a clean bowl and soak in water for 5 minutes.

Cut the onion in half and cut it into onion rings and break it apart, then cut the fish clean and make a knife along the loin of the fish, a little deeper. <

1 freshwater fish, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of shallot, half an onion, cooking wine, salt, soy sauce, sugar, vinegar, cooking oil.

First, slice the green onions and ginger, then change the knife into shreds, and cut the shallots into chopped green onions.

Put the ginger and green onion in a clean bowl and soak in water for 5 minutes.

Cut the onion in half and cut it into onion rings and break it apart, then cut the fish clean and make a knife along the loin of the fish, a little deeper.

Marinate the fish in green onion and ginger water for 5 minutes, taking care to turn it regularly.

Prepare the seasoning: Mix salt (a small amount), soy sauce, vinegar and sugar for later use.

The water in the pot is boiled, put it in an iron rack, put it in a tic-tac-toe shape with chopsticks on the iron rack, then put the fish on the chopsticks and add an appropriate amount of cooking wine, cover it and steam it over high heat for 8 10 minutes.

After 8 minutes, turn off the heat and add a small amount of cold water to cool the edges, and remove the fish with chopsticks at both ends.

Evenly stack the green onions, ginger shreds, and onion rings on the fish, pour the seasoning that has been prepared before on the fish, sit on the pan with oil, and after heating (the oil begins to smoke) evenly pour on the fish (be careful of scalding) and sprinkle the green onion on it, and it is done.

I like to eat freshwater fish because it tastes delicious. Ever since the fish head did this, I have fallen in love with the fish head stew.

Materials; 1 or 1/2 fathead fish head, 5 garlic cloves, 2 large pieces of ginger, 5 dried chilies, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, 2 tablespoons of cooking wine, 15 grams of sugar, 1 coriander, 2 onions, 10 grams of corn starch.

Production steps; 1.The fish head is first marinated with cooking wine, salt, ginger and garlic slices and pepper for more than 30 minutes.

<>3.Wipe the marinated fish head with cornstarch.

4.Then heat the oil in the pan, the oil should not be too small to fry the fish head, and fry until the fish head is crispy and golden.

5.Take out the fried fish head and put it directly into the casserole with the bottom laid out, first put sugar and dark soy sauce, then pour two spoons of fried hot oil, pour cooking wine and light soy sauce, cover the pot and cook over high heat, simmer for 10 minutes.

6.Remove from the pan and sprinkle with parsley, perfectly