How to make the net fish delicious, how to make the net fish delicious

Braised fish. Ingredients: fish, wine, green onion, garlic, chili lard.

A pinch of 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, 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.). 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: 1. Fry the fish over low heat, and the fish fried over slow heat is very crispy. If it is used to make braised fish, apply an appropriate amount of fried powder when frying, and if there is no fried powder, spread flour.

Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise the bottom will be pasted, which is the same as whether it is a "non-stick pan."

There is a certain relationship, but it does not have much to do with it. Whether the fish is fried and eaten directly or braised before eating, it must be fried over low heat until the skin is golden brown before it can be put on a plate.

2. The reason why the fish made is fishy, 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 one 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.

5. Fry in a pan over low heat at oil temperature.

Glutinous rice balls and fish can also be made into a delicacy.

5. Fry in a pan over low heat at oil temperature.

5 Mao special effects, I want to have a big meal, the kind with fish and meat?

I guess it's a crystal fish. Rinse, drizzle dry, fry in oil until golden brown, remove from pan and set aside. Stir-fry the green onion and ginger, fry the fish in the pot a few times, add a little cooking wine, a little vinegar, put in a few garlic, peppercorns, ingredients, salt, sugar, add water, simmer for half an hour, out of the pot, Missy.

My son loves it. Hehe.

5. Fry in a pan over low heat at oil temperature.

Sweet and sour fish sticks.

Ingredients: 300 grams of fresh fish, 1 egg, minced green onion and ginger, refined salt, soy sauce, vinegar, tomato paste, sugar, wet starch, peanut oil.

Method: Cut the fish into long strips and marinate with a little fine salt. Crack the eggs into a bowl and moisten the starch to make an egg batter.

Add peanut oil to the pot, boil until it is hot, wrap the fish sticks in egg batter, put them in oil and fry them until golden brown, and remove the oil. Leave a little oil in the pot, heat it, add the minced green onion and ginger and stir-fry until fragrant, add soy sauce, tomato paste, a little water, sugar, vinegar, bring to a boil, thicken with wet starch, add the fried fish sticks and stir well, and put it on a plate.

Fried fish cress. Ingredients: 250 grams of fish, 50 grams of chicken, 20 grams of pork fat, cooked ham, shiitake mushrooms, celery (all minced), minced green onion, minced ginger, minced garlic, refined salt, clear soup, cooking wine, starch, lard, 2 egg whites.

Method: Finely dice the fish. Chop the pork fat and chicken into a fine puree, add egg whites, refined salt, cooking wine, starch, minced ham, minced mushrooms, minced celery and stir well, add diced fish and mix well to make fish celery balls.

Clear soup, wet starch, refined salt, and cooking wine are mixed into a sauce. Add lard to the pot, boil until it is 60% hot, fry the fish celery balls one by one, and remove them to control the oil. Leave a little oil in the pot, add minced green onions, ginger and garlic and stir-fry until fragrant, pour in the sauce and fish celery balls, and stir-fry a few times over high heat.

Raw materials for tempeh fish: 500 grams of fresh fish, 50 grams of tempeh, 500 grams of peanut oil, green onions, ginger slices, refined salt, sugar, cooking wine, soy sauce, sesame oil, and broth.

Method: Wash the fish, cut it into strips, put it in a bowl, add refined salt, cooking wine, ginger and green onion, mix well, and marinate for about 20 minutes. Chop the tempeh into a puree.

Add oil to the pot, burn until it is 70% hot, put the fish sticks, fry until golden brown, and remove the oil. Leave a little oil in the pot, heat it, fry the tempeh, green onion and ginger slightly, fry the fish sticks well, cook the broth, add refined salt, soy sauce, cooking wine, sugar and stir-fry well, collect the juice over medium heat, and pour a little sesame oil to serve.