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How can stewed ribbon fish not be broken? How do you cook the ribbon fish?

Wash and cut the braised fish into sections, add spring onions, ginger, wine, salt, monosodium glutamate and vinegar for about 15 minutes; heat 50% oil, piece by piece, deep-fry until golden brown and drain oil; heat red oil, add tomato sauce, soak red pepper and stir-fry until bright red, add a little water to boil until the fried fish is overflowing, simmer until the juice is thick, add a little sesame oil and stir-fry well.

Cut the washed belt fish into sections, then control the moisture, and you can pinch it out with your hands. Then sprinkle a little salt, grab well, set aside overnight, without a lid, and let it dry. This step is very important, only after the air-dried belt fish, the meat is tight, it is not easy to fry. Leave it outside at room temperature in winter, refrigerate it overnight in other seasons, and fry it at noon the next day.

Ingredients: belt fish, light soy sauce, garlic, ginger, eggs, pepper, salt, sugar, rice vinegar, water, cooking wine, ingredients. Knock the eggs into the plate and stir quickly. Clean up the belt fish after thawing and suck up the excess water with kitchen paper. This purpose is to make the belt fish better paste. Prepare ginger and garlic. Cool oil in a hot pot, stir-fry pepper and ingredients, add sliced ginger and garlic and stir-fry for fragrance.

Stewed belt fish 1 belt fish cut into sections, please click input picture description 2 oil hot, put belt fish please click input picture description 3 put vinegar cover, stew 1 minute please click input picture description 4 put onion, ginger, garlic, sauce, soy sauce, turn over, please click input picture description 5 to add the right amount of water, salt, sugar, cooking wine, cover and simmer over high heat, turn to medium heat and simmer until cooked.

How to make the family version of Braised Ribbonfish in Brown Sauce is delicious and simple.

First of all, the bought section of belt fish is put into the clear to thaw. Wash the thawed belt fish and put them into the filter to drain. Prepare accessories: spring onions, coriander, ginger and garlic, as shown below. Cover the drained fish with a layer of dry flour. When the oil pan is 70 or 80% hot, fry the fish gently in the pan. After the side of the belt fish is fried, turn it over and continue to fry.

The delicious and simple way to make Braised Ribbonfish in Brown Sauce: wash the fish to remove the internal organs and the inside black film (the black film is not too fishy), marinate with cooking wine and ginger slices for about 30 minutes. Prepare all the ingredients, put oil in the pan, heat half the spring onions, ginger and garlic in the frying pan, and slide into the swordfish. Fry it for about 1 minute and turn it over. Pour in soy sauce, cooking wine, light soy sauce, oil consumption, braised soy sauce until the water has just passed the fish. Put the remaining half of the spring onions, ginger and garlic in a cover pan and bring to a boil.

Braised Ribbonfish in Brown Sauce's approach is as follows: first of all, prepare the ingredients needed to make this dish: belt fish. Usually buy belt fish are generally frozen, must be naturally thawed, do not use boiling water hot, the meat will become loose and affect the taste. Wash the fish scales, cut off the head and tail to clean the internal organs, not very wide and thick belt fish directly cut into a suitable inch with scissors. Add salt and ginger slices for cooking wine and marinate for about 10 minutes to remove fishy.

How to make frozen ribbon fish delicious

1. Prepare ingredients: 2 belt fish, 15 grams of spring onions, 10 grams of ginger, 5 grams of salt, 10 grams of cooking wine. Two belt fish (after cleaning, cut into sections and set aside), right amount of minced ginger, right amount of chopped onions. Pickled. Mix the minced ginger, chopped onions, cooking wine and salt in the fish section and marinate for about half an hour. Sprinkle a layer of cornmeal on the surface of the pickled fish.

2. Wash and remove surface white phosphorus and internal organs, cut into sections; wash onions, garlic and shiitake mushrooms, cut into pedicel slices, cut ginger, pepper seeds and slices for use; add cooking wine, salt, scallion and ginger slices, a little pepper and mix well and marinate for 20 minutes; dip the pickled fish surface thinly into a layer of dry starch.

3. Ingredients: frozen hairtail, onion, ginger and garlic, pepper, onion, oyster sauce, soy sauce, sugar, rice wine, salt, chicken essence, sesame oil. Rinse the frozen belt fish after natural thawing, spread a little salt on the surface and let stand for 20 minutes; cut green onion, shred ginger, 4 cloves of garlic, and cut chili.

4. Main ingredient: 800 grams of belt fish. Seasoning: 10 grams of ginger, 5 grams of pepper, 5 grams of star anise, 10 grams of starch (pea), 5 grams of salt, 50 grams of vegetable oil. Defrost and wash the frozen belt fish, then marinate it with minced ginger, pepper powder, powder and salt, mix starch with water and paste; heat the vegetable oil in the pot, take out the fish section, put it into the oil pan one by one, fry it until golden on both sides, remove and put it on a plate, and serve.

How to cook delicious belt fish? it's a common practice of Braised Ribbonfish in Brown Sauce.

Step 1: wash the belt fish and cut them into pieces. Step 2, add cooking wine and salt for 15 minutes, then dry the pickled fish after 15 minutes. Step 3, mince ginger and garlic, cut dried chili into step 4, take a bowl: add 2 tablespoons of light soy sauce, 1 tablespoon of oil consumption, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of wine, 1 tablespoon of sugar and water to make juice.

Braised Ribbonfish in Brown Sauce's approach is as follows: first of all, prepare the ingredients needed to make this dish: belt fish. Usually buy belt fish are generally frozen, must be naturally thawed, do not use boiling water hot, the meat will become loose and affect the taste. Wash the fish scales, cut off the head and tail to clean the internal organs, not very wide and thick belt fish directly cut into a suitable inch with scissors. Add salt and ginger slices for cooking wine and marinate for about 10 minutes to remove fishy.

Ingredients: 400g belt fish, right amount of oil, right amount of salt, right amount of chili, right amount of green onion, right amount of ginger, right amount of soy sauce, 1 egg, right amount of chicken essence, right amount of pepper, right amount of cooking wine. Remove the internal organs of the belt fish, especially the black membrane in the abdomen, cut it into sections, and drain after washing. Prepare the ingredients, cut the spring onions and sharp peppers into sections, cut the ginger into slices and shoot the garlic seeds.

The first step, first, we deal with the belt fish, remove the gills, cut off the fins, remove the internal organs of the belt fish, the fish scales are more nutritious, belong to egg scale fat, if you do not like the fish scales can be removed, wash the treated belt fish with water, and then cut the knife into sections and set aside. The second step, begin to prepare ingredients, a little green onions, a little ginger, peeled and then change the knife to cut onions, ginger section spare, and then prepare 10 grams of dried pepper, star anise two.

Practice: take the fish to scale and viscera (can be done on behalf of others in the market). After washing, the oblique knife is cut into diamond pieces. Put it in a large bowl, sprinkle with salt and pepper, sprinkle with high spirits, stir well and marinate for 10 minutes. Beat the eggs, put them in a flat-bottomed container, put the pickled fish cubes into the egg liquid, and coat both sides with the egg liquid.

How do you cook the ribbon fish?

1. The first home practice: Braised Ribbonfish in Brown Sauce ingredients: two belt fish, 1 tablespoon of soybean paste, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, spring onions and ginger, star anise, pepper and pepper. Production steps: remove the head and tail of the fish, clean the internal organs, cut into small sections, play the flower knife on the back of the fish and put it into a basin, add sliced ginger, 2 tablespoons of cooking wine and a little pepper and marinate for 10 minutes to remove fishy.

2. Wash and cut the fish into pieces, wipe dry, marinate with wine and pepper for 20 minutes. Heat the pan with 3 tbsp oil, add sliced ginger and fish, and fry until golden brown on both sides. Fried belt fish ingredients: 500 grams of belt fish, 75 grams of salt, 5 grams of chopped onions, 5 grams of yellow rice wine, 150 grams of salad oil (actual consumption 50 grams): wash the fish, wipe the fish with salt and marinate for five hours.

3. Clean up the belt fish, cut it into sections neatly, add cooking wine, sliced ginger and pepper and marinate for half an hour. Belt fish fishy smell, so must be pickled, if there is a high number of spirits at home, it is better to use cooking wine and pepper kernels.

4. Sliced ginger, green onions and garlic cloves. Rinse the fish and make a few cuts on each side, spread with fine salt evenly, then add a little cooking wine and spring onion, ginger and garlic to marinate for half an hour. Steps: after pickling, remove onions, ginger and garlic, and then evenly pat a layer of dry starch, ready for use. Add the fish in the frying pan when it is 50% hot, fry until golden on both sides, then sprinkle with chili powder, cumin powder and a little pepper powder.

5. Braised Ribbonfish in Brown Sauce's practice is as follows: first of all, prepare the ingredients needed to cook this dish: belt fish. Usually buy belt fish are generally frozen, must be naturally thawed, do not use boiling water hot, the meat will become loose and affect the taste. Wash the fish scales, cut off the head and tail to clean the internal organs, not very wide and thick belt fish directly cut into a suitable inch with scissors. Add salt and ginger slices for cooking wine and marinate for about 10 minutes to remove fishy.