A list of the contents of this article:

How to make braised fish

1. Clean the fish and cut a few knives on both sides of the fish. On the one hand, it can taste and on the other hand, it can be cooked faster. Slow down onions, ginger and pepper in the belly of the fish, and water the back of the fish with soy sauce and a little starch and salt for 30 minutes. Put the oil in the pan and add the fish to the boil. The home version does not need to put a lot of oil to fry, just put it layer by layer, use low heat when frying, you can shake the pan, so that other parts of the fish can also have oil.

2, the practice of braised fish: prepare a freshly killed fish, the size does not need to be particularly large, bass, Wuchang fish, crucian carp, grass carp can be used, which kind of fish you like. In general, when buying fish, the boss will help kill and simply deal with it. After taking it home, you should carefully clean it to see if the fish gills, scales, black membrane and internal organs are clean, and then rinse with running water to remove the blood of the fish.

3. The correct method of braised fish is as follows: after the fish is cramped, each side of the fish is cut six times at an equal distance, and spread with salt and cooking wine for more than half an hour. Heat the oil in the pan until 70% hot, fry the fish yellowish and remove for use. Leave about one or two more oil in the pan and cook until 40% hot. Stir-fry sliced ginger, garlic and onions over low heat to taste. Then pour in sliced chicken, bamboo shoots and mushrooms and stir-fry for half a minute.

Cooking method of eating fish alive

The main results are as follows: 1. The unique feature of eating fish alive is that it is cooked with sweet and sour sauce, and the fried fish should be immediately sprinkled with pre-prepared sweet and sour sauce, or drenched on the table, so as to maintain the fresh and tender taste of the fish. at the same time, let the sweet and sour taste of sweet and sour fully integrate into the fish, bring a unique flavor experience.

2. Live fish are cooked by sweet and sour method. The live fish are evenly pasted and quickly fried in hot oil. At the same time, sweet and sour sauce is made and poured on the fish or on the table.

3. Live fish are cooked by sweet and sour method. The live fish are evenly pasted and quickly fried in hot oil. At the same time, sweet and sour sauce is made and poured on the fish or on the table. The characteristics of this dish: the fish is extremely tender and delicious, the taste is sweet and sour and palatable, depending on the life, the gills move the mouth open.

4. Live fish are cooked with sweet and sour sauce. Live fish are evenly pasted and quickly fried in hot oil. At the same time, sweet and sour sauce is prepared and poured on the fish or on the table. Main ingredients: carp, oil, sweet and sour juice, etc.

5. cut open and remove the five internal organs, and the flower knives on both sides of the fish should be quick and clean; second, the cooking is fast, and the paste, fried, and cooking juice must be agile and coordinated; third, the dishes are served quickly, that is, the dishes are served quickly, which requires skillful knife workmanship and superb cooking skills. Live fish is cooked with sweet and sour sauce. The live fish is evenly pasted and quickly fried in hot oil. At the same time, the sweet and sour sauce is made and poured on the fish or on the table.

What are the cooking methods of herring?

1. Herring is a delicious food, there are many cooking methods, here are several popular methods: steamed herring: wash herring into pieces, marinate it with shredded ginger, shredded onion, cooking wine and salt for 15 minutes, then steam for 10 minutes. The sauce made with chopped spring onion, soy sauce, vinegar and sesame oil is delicious.

2. Steamed herring: this is the best way to preserve the original taste of herring. Wash the herring, remove the internal organs and scales, then cut a few knives on the fish, sprinkle with appropriate amount of salt, ginger and onions, and steam them in a steamer. Steamed herring meat is fresh and tender, can be eaten directly, can also be sprinkled with pre-adjusted soy sauce, sesame oil and other seasonings to increase flavor. Braised herring: this is a way of cooking with both color and flavor.

3, steamed herring material preparation: fresh herring (about 750g) ginger slices, scallion section appropriate amount of cooking wine, salt, white pepper a little steamed fish soy oil, sesame oil appropriate steps: after the herring is clean, cut a few knives on the fish body to facilitate the taste. Sprinkle the fish with cooking wine, salt and white pepper and marinate for 10 minutes. Spread the ginger slices on the bottom of the plate, put on the pickled herring, and spread a layer of onion on the fish.

4. Boiled Fish with Pickled Cabbage and Chili: this is a popular Sichuan cuisine. Herring is sliced and cooked with sauerkraut, pepper, pepper and so on. The delicacy of fish and the sour and spicy of sauerkraut complement each other, so it is a good appetizer. Beer fish: wash the herring, marinate it with salt and cooking wine, then fry it in hot oil until golden on both sides. Then add the right amount of beer and seasoning, stew until the fish taste, the flavor of beer combined with the fresh taste of fish, unique flavor.

5. Steamed herring: wash the herring, rub it with appropriate amount of salt, put it in a steamer, steam over medium heat for 10-15 minutes, wait for the fish to turn white, and then get out of the pot. You can add onions, ginger, garlic and other seasonings to cook according to your own taste to add flavor. Fried herring: wash the herring, add the right amount of salt and pepper to marinate for a while, heat the right amount of oil in the pan, and fry the herring on both sides until golden brown.

6. Black bean sauce herring is a fresh and salty dish. Clean and slice the herring and marinate it with salt and cooking wine. Put oil in the pan, saute Douchi and minced garlic, add herring fillet and stir-fry until discolored, add the right amount of water, light soy sauce, sugar and chopped onions, cook until the fish is done and the soup is thick. These are just a few common practices of herring. In fact, herring can be cooked in a variety of ways and can be innovated and tried according to individual tastes and preferences.

Common practice of braised fish in brown sauce

1. Scale the fish and clean them up. Dry with kitchen paper and play with flower knives. Heat the oil in the pan, put the fish in the pan and fry until golden on both sides. Bring out the fish. Sliced onions, sliced ginger, flattened garlic. Heat the oil in the pan and saute the onion, ginger and garlic. Put the fish in the pot. Add soy sauce, liquor, vinegar and sugar. Put in boiling water. Cover the pot and stew the fish.

2. Wash the killed fish and cut the ginger into sliced ginger and shredded ginger. Cut both sides of the fish twice and spread a little salt on both sides. Put shredded ginger in the scratches and ginger slices in the belly of the fish. Cut the chili into small pieces and flatten the garlic. Put a little more oil in the pan and fry the fish when the oil is hot. Fry the fish on one side and fry it on the other side. Pan-fry both sides and add garlic and spring onions. Pour in the right amount of water. Pour in the soy sauce.

3. Wash the fish and cut them into pieces. 2, fry the fish in a hot oil pan until the skin is yellow and hard, then fish out. Add cooked lard, spring onions, garlic, chili, seasoning and stir-fry in the pan, then put in the meat soup and bring to the boil, put the fish in. Then simmer over low heat for about 10 minutes, see that the cooked fish juice is gelatinous, add monosodium glutamate and shake, wrap the marinade around the fish, and serve.

How to cook the fish to taste good

Steaming: steaming is the best way to retain the original taste and nutrition of fish. Wash the fish, remove the internal organs and scales, marinate them with spring onions, ginger and cooking wine, and then steam them in a steamer. When steaming fish, you can add some vegetables, such as broccoli, carrots, etc., to increase nutrition. Steamed fish sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander. Braised fish in brown sauce: braised fish is a dish with good color, taste and taste.

-as the saying goes, "if you want the fish to taste good, wash it out." Here is very critical, but also very simple to say a few key points of fish cleaning. Literally, if the gall bladder is broken when cutting the fish, the whole plate of fish will have a bitter taste, and if the mucous membrane on the surface of the fish is still there, this bowl of fish must be fishy. As the proverb goes, "if you want the fish to be delicious, you must pull out the white muscle on the back of the fish."

Get ready to clean up the fish and wipe them with salt and pepper. Prepare ginger. Spring onions, Chinese wolfberry, Douchi, ginger, some in the fish belly, some outside. Cut a few slices of ginger and put it on the back of the fish. Cover it with plastic wrap. Steam for 10-20 minutes. Get out of the pan and pour out the water at the bottom of the pan. Pour in steamed fish soy sauce. Heat the pot and oil it. After the oil is hot, pour it on the fish sprinkled with chopped onions.