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What is the practice of stewing black fish at home?

1. Step: wash the black fish for use. The specific steps are shown in the figure. Remove gills and viscera and cut into segments. The specific steps are shown in the figure. Prepare shredded onions, sliced ginger and chili peppers. The specific steps are shown in the figure. Heat the pan with shredded onions, sliced ginger and chili peppers. The specific steps are shown in the figure. Put the fish in the pot.

2. Cut the tofu into pieces, peel the ginger and slice the ginger. Half of the spring onions are chopped and half of the green onions are kept. Knock the fish unconscious, then pour the fish into boiling water twice, wash the mucus off, then kill and deal with it, separate the fish bones from the meat, wash the fish bones and put them in a bowl, pinch and marinate with sliced ginger and spring onions for a while.

3. Stewed black fish. Main ingredients: black fish, pig fat. Excipients: onion, ginger, garlic, rice vinegar, cooking wine, sugar, coriander, monosodium glutamate.

4. First wash and drain the black fish, cut them into sections, and fry them in a pan over medium heat. (I'm used to putting sliced ginger in the oil pan and then frying the fish, so it can get rid of the fishy smell quickly.) rinse and cut into sections and set aside. Fry the fish for a while, pour warm water into the pan and boil over high heat for about 10 minutes. Cook until the fish soup turns white.

5, the practice of braised black fish, clean up the black fish, smear the fish body with starch and wash it twice to remove mucus. Slice the fish, marinate it with cooking wine and salt for half an hour, wrap it in starch, heat the oil, heat the fish, and fry until golden on both sides.

6. Add enough water, add beer or spirits, add a little light soy sauce, bring to the boil, simmer over medium heat for about 10 minutes. Put in the juice over high fire and add the right amount of salt according to your taste.

What is the production process of braised black fish?

1. [step] prepare the black fish: after slaughtering the black fish, remove the scales, remove the internal organs, remove the gills, wash them clean, and cut a few knives on the fish for flavor. Marinated fish: sprinkle the fish with salt and cooking wine evenly and marinate for 10-15 minutes.

2. Wudao black 4 strips, right amount of spring onion, ginger and garlic, 2 tablespoons of Douban sauce wine, right amount of salt monosodium glutamate sugar. Methods: four wild Wudao black strips were thawed in microwave oven. Cut green onions, sliced ginger, chopped garlic, chopped dried peppers, chopped green onions 2 cm. Sugar, salt, monosodium glutamate, bean paste, cooking wine.

3. Here are several common practices of braised black fish in brown sauce, which you can try.

4. The practice of braised black fish in brown sauce is introduced below. Step 1: kill and wash the fish. Cut the oblique flower with a knife on both sides. Spread the right amount of salt, add a few slices of ginger and marinate for half an hour. Step 2: star anise, sliced ginger and chopped onions. Step 3 preheat the oil pan. Put the fish in the pot. Pan-fry over medium heat.

5. Needless to say, today I would like to share with you the detailed practice of braised black fish. For those who like to cook their own delicacies, let's try it together. Prepare to choose a clean black fish, put a tile ridge knife on both sides of the fish body, and draw a cross knife at the end of the fish, which can make the fish more tasty.

6. Cut the black fish into pieces and marinate them with cooking wine, salt, pepper and sliced ginger for a while. When pickling, prepare braised sauce, garlic, star anise, pepper, cloves, cardamom, fragrant leaves, dry red wine pepper. Add chopped onions, sugar, soy sauce, salt and warm water to make braised sauce. Fry the fish with eggs and set aside.

How to cook black fish?

1. Wash and cut the fish quickly, control the dry moisture, and set aside. Cut the green onions into sections and slice the ginger.

2. First clean the black fish, remove the fish scales, internal organs and gills, then rinse repeatedly with clean water, and cut a few knives obliquely on the back, so that it is easier to taste. Use kitchen paper to absorb moisture from the surface of the black fish. Put a little more cooking oil in the pan and fry the black fish until golden on both sides.

3. Clean up the black fish. Chopped green onions and ginger. Put oil in the pan. Add the black fish and fry it. Fry both sides and add spring onions and ginger to saute until fragrant. Add vinegar, light soy sauce, soy sauce, sugar and cooking wine. Put in some boiling water. Turn the heat to a low heat and cook slowly for 30 minutes. Season the sauce with salt and put it out of the pan.

4. Production: clean up the black fish, chop it into large pieces, split the fish head, and scald the fish slightly with boiling water. Boil slices of winter bamboo shoots in boiling water for 15 minutes, remove and cool; slice mushrooms; rinse tender cabbage heart and set aside.

The practice of braised black fish in soy sauce, how to make it fresh and tender

1. Clean up the black fish. Chopped green onions and ginger. Put oil in the pan. Add the black fish and fry it. Fry both sides and add spring onions and ginger to saute until fragrant. Add vinegar, light soy sauce, soy sauce, sugar and cooking wine. Put in some boiling water. Turn the heat to a low heat and cook slowly for 30 minutes. Season the sauce with salt and put it out of the pan.

2. Five slices of ginger, the right amount of oil, two chili peppers. Steps: cut the black fish in half, cut off the head of the fish bone, leaving only half of the fish body (the fish is relatively large, using only half of the fish 500 grams).

3. Clean up the black fish, smear the fish body with starch and wash it twice to remove mucus. Slice the fish, marinate it with cooking wine and salt for half an hour, wrap it in starch, heat the oil, heat the fish, and fry until golden on both sides. Add water to the fish, add sliced ginger, garlic, light soy sauce, sugar, salt, star anise, bring to the boil and collect juice over medium heat.

4. Braised black fish in brown sauce. Kill and wash the black fish. Cut the oblique flower with a knife on both sides. Put on the right amount of salt, add a few slices of ginger and marinate for half an hour. Preheat the sliced ginger and chopped green onions in an oil pan. Put the black fish in the pot. Pan-fry over medium heat. Add some cooking wine and pour in sliced ginger, chopped onions, etc.

Figure 1: wash the fish and cut them into pieces, then add the cooking wine, salt, braised soy sauce and pepper to marinate for 10 minutes, then put oil in the pan and fry the fish until both sides are slightly scorched yellow. Pick up spare braised black fish. Diagram 2. Cut onions and green peppers.

6. Clean the black fish by steaming, sprinkle with salt on the surface and sprinkle with shredded ginger and scallion. Put it in a steamer and steam over high heat for 12-15 minutes. As a reminder, you can order a few drops of sesame oil after coming out of the pot to improve the taste. Pan-fry the braised black fish until yellowish, extract and serve.

Braised black fish in brown sauce, how to make braised black fish in order to taste good?

The practice of black fish with 6 pieces of ginger and 2 pieces of black fish soup the black fish is washed and cut into pieces, the ginger is sliced, and the onions are cut into chopped onions. Pan-fry the fish in hot oil until the edge of the fish becomes golden brown. Add wine and sliced ginger. Add water and bring to the boil. Cook until the fish soup turns white, add salt and monosodium glutamate. Out of the pot, sprinkle with chopped onions.

Clean up the black fish. Chopped green onions and ginger. Put oil in the pan. Add the black fish and fry it. Fry both sides and add spring onions and ginger to saute until fragrant. Add vinegar, light soy sauce, soy sauce, sugar and cooking wine. Put in some boiling water. Turn the heat to a low heat and cook slowly for 30 minutes. Season the sauce with salt and put it out of the pan.

The steps of privately braising black fish fillets figure 1 first wash the fish and cut them into pieces, then add cooking wine, salt, braised soy sauce and pepper for 10 minutes, then put oil in the pan and fry the fish until both sides are slightly scorched yellow.

First clean the black fish, remove the fish scales, viscera and gills, then rinse repeatedly with clean water, and cut a few knives obliquely on the back, so that it is easier to taste. Use kitchen paper to absorb moisture from the surface of the black fish. Put a little more cooking oil in the pan and fry the black fish until golden on both sides.

Braised black fish how to cook ingredients: 1 black fish, right amount of spring onions, right amount of ginger, right amount of cooking wine, right amount of soy sauce, right amount of salt, right amount of white sugar, right amount of chicken essence. The steps of braising black fish in brown sauce. Ingredients: black fish (washed). Chopped onions and sliced ginger.