Which is the best way to make braised fish? What fish makes braised fish delicious

a, after killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

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

c. 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.

Enough is enough.

d. After the fish is cooked, release onions, coriander and other favorite decorations, which can achieve the purpose of aggravating the fragrance and the purpose of decoration.

Ingredients: 1 carp Ingredients: green onion, ginger, garlic, red pepper, orange peel, cooking oil, cooking wine, salt, rice vinegar.

Soy sauce, sugar, tempeh, fatty meat or large oil.

In the market, ask the vendor to remove the fish scales, fish gills, fish intestines, and fish maw, and be sure to let the merchant remove the fishy line.

Drop it, go home and wash it, cut it diagonally on both sides of the fish three or four times, and marinate it with salt and cooking wine.

Sit in an iron pot **, put oil in the pot when it is hot, prepare a little flour, and spread it on the fish (so that the skin of the fish is not easy to break).

When the oil is hot, put the carp in the pan and fry it, and at this time, use a spatula to pry oil from the edge of the pan and fry the fish.

After a while, turn the fish over, fry it again, fry it until both sides of the fish body are slightly yellow, cook it on the fish with rice vinegar, cover the pot, and hear.

The voice is quiet, put cooking wine, soy sauce, salt, sugar, green onions, ginger slices, garlic cloves, orange peel, tempeh, fatty meat, boiling water, water.

Spread over the fish, simmer until the soup is viscous, turn off the heat, pick off the green onion, ginger, garlic and orange peel, and put on a plate.

It tastes better with a little vinegar.

Generally, carp is the best to make braised fish.

Timber rental split material: a carp, an appropriate amount of cooked chicken, an appropriate amount of fresh mushrooms, an appropriate amount of bamboo shoots, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of soy sauce, an appropriate amount of starch, an appropriate amount of cooking wine, an appropriate amount of sesame oil, a little salt, and an appropriate amount of monosodium glutamate.

Method: 1. Remove the gills, scales, dissect the belly, clean up, and draw at equal distances on both sides of the fish body after cramping.

Five or six knives, smear with salt and cooking wine, marinate for half an hour and set aside;

2. Cut the cooked chicken into thin slices, slice the fresh mushrooms, and slice the bamboo shoots into thin slices, boil them in boiling water for about five minutes and remove them for later use;

3. Put oil in the pot, boil until it is hot, fry the fish until it is slightly yellow, and remove it for later use;

4. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low heat and fry the ginger, garlic and green onion slices to make it fragrant, then pour in the chicken slices, bamboo shoots, mushroom slices and stir-fry over medium heat for half a minute, add about a catty of soup or water;

5. Add the fish, soy sauce and salt and cook for about three minutes, pick up the fish and put it on a plate, thicken the soup in the pot, and pour it into the fish plate.

The best way to make braised fish is as follows:Ingredients Tools: 1 sea bass, 2 grams of salt, 1 tablespoon of cooking wine, 2 teaspoons of minced garlic, 15 grams of green onion, 15 grams of ginger, 2 tablespoons of soy sauce, 10 grams of sugar, 1 star anise, appropriate amount of oil, 1 thick soup treasure, water, wok, cutter.

1. Clean up the fish, and after washing, make a few incisions in the body of the fish, and do not cut off.

2. Add salt and cooking wine to the fish, wipe the wheels evenly, and let it stand for 20 minutes to remove the fishy and set aside.

3. Put oil in the pan and boil until it is hot, fry the fish in the pan until golden brown on both sides, and then remove it for later use.

4. Leave a little oil in the pot, keep the oil temperature, stir-fry the chives, ginger slices, and minced garlic until fragrant, then add the fish.

5. Add water, star anise, soy sauce, sugar, thick soup treasure, and bring to a boil over high heat.

6. After the soup is melted, the soup will become drawn layer by layer, and the mellow flavor of the tomato will be mellow. Continue on high heat until the soup is dry, then serve.

Braised delicious fish are:

1. Grass carp. Grass carp ** is cheap and the meat is delicious, but when you choose grass carp, it is more recommended to make braised fish pieces, which will be more delicious.

We need to be more careful when dealing with grass carp, this is because the fishy smell of grass carp will be heavier, in the process of processing, we must completely remove the internal organs, scales and fishy line, and after cutting into fish pieces, we must cut a flower knife on it, so that it will fully absorb the flavor.

2. The first fish. The nutritional value of Zou fish is very high, the taste is sweet, and it is relatively easy to buy, which is very suitable for making red fish. Everyone is making braised Zou fish, and the whole fish can be fried directly in the pot, but it must be low or medium heat, and the mantis fish will be beautiful and beautiful.

3. Hairtail. The ** of the hairtail fish will be slightly higher, but it is very delicious to eat. When preparing the materials, we first cut the hairtail into appropriate lengths, and then fully marinated, you can add cooking wine, salt, and minced ginger to make it, and finally prepare the batter to fry the hairtail, and then braise it, which is also a very delicious practice.

4. Wuchang fish.

The meat of Wuchang fish is fattened, and it is also a good choice to make braised fish. The practice of red worm Wuchang fish is also relatively simple, everyone in the Wuchang fish after washing the top cut into a grid, in the pot first moon onion ginger garlic stir-fry after adding Wuchang fish, finally put in the soy sauce and cooking wine to simmer, and finally the juice is completed.

Do you know what kind of fish braised fish is used to make it delicious? Many people will try to make different kinds of fish into braised flavors, different fish have different textures, but each braised fish is delicious! I have collected and sorted out the relevant information about what kind of fish is used to make braised fish delicious for you, let's find out together!

A delicious and delicious braised fish, the fish is tender, delicious and very tasty. The nutritional value of fish is extremely high, and studies have found that children who regularly eat fish have faster growth and development, and better intellectual development.

Recipe for ingredients

Ingredients:

Carp 600g

Excipients:

Oil to taste. Salt to taste.

Appropriate amount of green onion, ginger and garlic.

Appropriate amount of teriyaki soy sauce.

Sugar to taste. Vinegar to taste.

Liquor to taste. Coriander to taste.

Method:

1. After the fish is slaughtered, remove the gills, scales and internal organs, wash and control drying, make oblique cross knives on both sides, and marinate them with salt;

2. Add an appropriate amount of oil to the pot;

3. Wait for the oil to be burned until it is hot, and then fry the fish to a yellowish color and remove it for later use.

4. Add oil to the pot with star anise petals and peppercorns, bring out the fragrance, burst the pot with shredded green onions, shredded ginger and garlic slices, cook white wine, add broth, put the fish, coriander root, diced garlic, braised soy sauce, sugar, and vinegar into the pot and burn them together; Wait for the soup to open and skim the foam, cover and turn to a slight heat, and turn to a high heat to reduce the juice after the fish is flavored.

5. Sprinkle a little coriander out of the pot and put it on the plate, which will increase the fragrance and achieve decoration. Objective.

Steps to prepare braised fish

This time I used pearl grouper, the meat is relatively tender, the key is that there are very few spines, it is very suitable for older children who eat fish and do not like to pick thorns Of course, replace it with yellow croaker, sea bass, and all fish, the taste is great!

Ingredients:

500 grams of fish.

Excipients:

1 slice of green onions. Ginger 5 6 slices.

Garlic cloves 6 to 7 cloves.

5 dried chilies.

3 millet spicy.

Parsley 3 4 sprigs.

1 tablespoon of Pixian bean paste.

Method:

1. Cut the green onion into horse ear segments, slice the ginger, cut the garlic into large pieces, cut the dried chili pepper into sections, cut the millet into spicy circles, and chop the Pixian bean paste in advance to make it easier to produce fragrant.

2. Clean the fish and dry the surface and inside the stomach with kitchen paper. Both sides of the fish body are slashed with knives.

3. Heat the pot, add 2 tablespoons of oil, cook until it is 60% hot, then put the fish, fry slowly over low heat, fry until golden brown on both sides, and set aside.

4. Wash the pot, add 1 tablespoon of oil after boiling, then add 1 tablespoon of bean paste and stir the red oil over low heat, then add green onions, ginger, garlic and dried chili peppers to stir-fry to make the aroma.

5. Cook half a tablespoon of aged vinegar, tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon of white wine, 1 tablespoon of sugar, and mix well.

6. Add the fried fish, heat the water to half of the fish, sprinkle with millet pepper, and cover the pot. After the heat boils, turn to low heat and simmer for 7 to 8 minutes, in the middle you can open the lid and turn the fish over.

7. When the time is up, open the lid of the pot, and the soup is about 1 3 places on the body of the fish. Opening the lid will accelerate the evaporation of water vapor, which will make the soup gradually thicker, and turn off the heat after reducing the juice to your liking.

8. Serve the fish, drizzle with the soup, sprinkle with coriander, and you're ready to eat!