How to stew fish is delicious, what is the method?

The hot summer has come slowly. I remember that whenever this time, I would take a fishing net to catch fish outside the village, not to mention how comfortable it was. Moreover, there were a lot of fish at that time, which was very easy to catch. They can catch more than ten kilograms a day, and sometimes they happen to catch more than one kilogram of crucian carp. I feel super happy, as if they found a hundred-dollar bill.

During that time, I fished every day, and naturally there were more fish at home. At this time, my mother was busy, chopping the big fish into pieces for pickling, and stringing the small fish to dry. Excess fish will be sent to neighbors, relatives and friends at the door. After all, wild fish are rare things. I remember that in those summers, fish could not leave the table, and they were all wild. I made soup, braised and steamed, and even often fried small fish, but it was tasteless. After all, my mother has been there for decades.

Later, I became an apprentice chef and seldom went fishing. However, every time I go home, I will ask my mother how to braise fish, and then I will go to the restaurant to cook. Slowly cooking fish has become my specialty. It's delicious. The following words are not much to say. Today, I will share with you the practice of braising crucian carp. I will express it in the most exquisite and concise words, so that everyone can understand and understand it, and ensure that everyone can read it again to further deepen their understanding of cooking. Watch it with me.

Material: one crucian carp.

Accessories: a little raw ginger onion, two star anises, five grams of fresh mushrooms, three grams of oil consumption, three or two drops of soy sauce, three grams of red oil, two grams of chicken essence monosodium glutamate and one gram of sugar.

-Steps to braise fish in soy sauce-

Q: Don't you put salt in braised fish?

Answer: Not only do you need to put salt in cooking fish, but generally you don't need to put salt in dishes like red cooking, because all the seasonings you put in contain salt enough to make the fish taste.

Q: What should I do if the cooked fish often sticks to the bottom?

Answer: The simplest way is to heat the pan and cool the oil, that is, to pour out the oil after heating, and then add the cold oil, so that the fried fish will not stick to the pan, and the color of the fried fish is also very beautiful.

Q: How long does it take to stew the fish?

A: This process takes about ten minutes. Some fish may take a long time if they are big, and sometimes the amount of water in the pot also determines the time for stewing fish.

Q: Why is my fish soup almost gone and the soup is not sticky?

Answer: In that case, you should put less base oil. Sometimes the base oil is the key to determine the consistency of soup. If cooked with soybean oil, the soup is not only sticky, but also more fragrant.

Summary 1. The taste and color should not be too heavy when adjusting the mouth in the early stage. This is the same as other braised dishes. Braised in brown sauce means burning and stewing. At the same time, the taste will get heavier and heavier.

Summary 2. The purpose of changing the flower knife for fish is to make it easier for fish to taste, and at the same time, nutrition can be easily integrated into soup when cooking, and the ripening time is faster, which can be said to be a lot of benefits.

Finally, when cooking fish, never stir the fish, because the fish is very fragile at this time. Generally, from the time the fish is put into the pot to the time it is taken out, our chef seldom touches the fish with a spoon. If it is broken, it will affect the overall beauty of the dish.

I'm glad to answer this question. Speaking of the delicacy of stewed fish, I think it is the oldest method. My mother-in-law cooks fish very well. Even the most common silver carp can stew the most delicious taste. There is no special seasoning in the countryside, it should be original vegetable oil. Let's talk about how to stew this fish!

First, prepare a chubby silver carp, wash it and cut it into larger pieces. Stir-fry with salt, ginger and onion, and pickle. You can also marinate it directly with bean paste. There is no cooking wine in the countryside, that's all. Fish with pickled vegetables is very important. If you don't add salt, the fish will stick to the pot easily and the meat will be scattered easily. Marinate the fish for half an hour Then prepare, a piece of tofu, garlic sprout, green and red pepper and coriander.

Burn oil, authentic rapeseed oil, first burn the oil temperature, the oil will be fragrant when cooked, and then add salted fish to the fire for seven times. Fried fish is also very important, which directly affects the taste of stew. You must fry it slowly with a small fire. When the fish is golden, soak it in tiger skin and fry it on the other side. You can fry them piece by piece with chopsticks. Stir-fry until fragrant, add ginger, garlic, pepper and pepper, add bean paste and stir-fry red oil, add boiled water to fish, bring to a boil, and add appropriate amount of salt and soy sauce. Then add tofu pieces and stew together. Tofu can be fried before cooking if you want. Stew for 30 minutes. I'll put some spicy food before cooking. I don't know what kind of seasoning this spicy food is. It feels good, then sprinkle with green pepper and coriander and you can eat it.

Summary: When stewing fish, marinate the fish first, so that the stewed fish will not stick to the pot or rot. When frying, you must fry well, so that there is no fishy smell and fragrance! The more stewed, the more fragrant! Finally, the fish is fresher when stewed!

In fact, it is not difficult to stew fish delicious. However, it takes more efforts to make delicious food, and the food will present the best taste! This theory comes from the words "respect for ingredients". Tell me about one of my fish stew methods: I like to choose grass carp, which is cheap and good. Those who like carp can, depending on your preference. The swim bladder had better stay. Stewed with fish is delicious.

Say a sauce-flavored one today. I usually use dried yellow sauce. Rinse it slightly with water, not too thin! If you like spicy food, just use Pixian bean paste. Let's talk about specific practices first:

Need to prepare: a grass carp, a vermicelli and a piece of tofu.

Soak the vermicelli in water in advance and cut the tofu into pieces.

1. Wash the fish and be sure to remove the black membrane from the abdomen! Then cut a knife on the fish. If you stew it in a farmhouse, you can save the step of frying. If you want a complete and beautiful shape, you can fry it in a pot and take it out. As for me, I prefer direct stew, because it is simple and fuel-efficient.

2. put the base oil in the pot, 30% hot, put an octagonal, smell it, and pour in the yellow sauce to stir fry. You must use a small fire at this time, otherwise it will be difficult to paste! When the fragrance comes out, add water to make it wider and add the whole fish.

3. Add light soy sauce, dark soy sauce, dried Chili, onion, ginger and garlic, and a little white sugar to refresh, boil rice wine or white wine to remove fishy smell, skim off floating foam, and simmer 15 minutes.

4. Add tofu and vermicelli and stew for another 5 minutes. Garnish with coriander and chives.

You can try it. If it is not salty enough, you can add some salt to taste. I usually don't add any more salt, because the sauce and soy sauce are salty enough! In the process of stewing, don't flip it at will, just pour the fish with soup, so as not to break the fish! It is recommended to leave some soup and slice pancakes and dip them in soup, which is also very good!

Thank you for your concern. Xiaoxiu's personal chef will answer this question.

Fish is rich in high-quality protein, easy to digest and absorb, and low in fat. It also contains calcium, phosphorus, potassium, iodine, zinc, selenium, vitamins A, D and B, etc.

Fish brain is rich in unsaturated fatty acid DHA, commonly known as "brain gold", as well as phospholipids, which are helpful for infant brain development and also have a certain role in the adjuvant treatment of Alzheimer's disease.

Eating fish is good for your health. You can do it at home several times a week. The easiest way to cook fish is to stew for 20 minutes.

Buy a fresh grass carp in the supermarket, let others help kill it, remove scales and gills, and go home and clean it for later use. Divide the whole fish into several large pieces, use a flower knife, or stew directly.

Heat oil in a pot, add onion, ginger, garlic, dried Chili, star anise and pepper, stir fry until fragrant, add wine and light soy sauce, and pour water to boil. After boiling, add grass carp, add salt, sugar and mature vinegar to taste, cover and boil, simmer for 10 minute, and take the juice out of the pot.

A dish decorated with coriander. Eating with pie dipped in juice is really a simple and delicious dish.

Just add enough water before cooking, let the fish slowly roll through the seasoning water in the middle fire, and finally collect thick soup to let it hang naturally on the fish to present a perfect taste.

It takes longer to cook fish than in cook the meat, because the more tender the fish is, the more delicious and mellow it tastes.

Today's pomfret is cooked with authentic Zhejiang prune given by a friend, and you can smell the pure fragrance of Simeth when you soak it.

Dried plum meat is a traditional dish in Zhejiang.

Cooking fish with dried plums is also delicious.

Stewed pomfret with plum.

Materials: 1 pomfret (treated net weight 490g), 1 10g fat pork, 40g dried plum.

Seasoning: 8 slices of ginger, garlic 1 head, dried pepper 1 spoon, pepper 1 spoon, star anise 1 slice, light soy sauce 1 spoon, 4 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, and white wine 1 spoon.

Practice: after the pomfret is treated and washed, punch holes on both sides with a flower knife, and then apply a little salt inside and outside; Slice fat pork; Sliced ginger and garlic;

Wash the soaked dried plums and change the water several times in the middle until they are clear.

Stick some dry flour on both sides of pomfret.

There is no need to put oil in the pot. Put the pork slices in and fry them over low heat.

Let the fat pork fry slowly until the oil comes out, until the meat slices are dry and hard, and don't take it out when the oil comes out.

Put the floured pomfret into a lard pot and fry it with low fire. Don't touch it when you put it in. Wait patiently. When the bottom is found burnt, gently push the fish with a shovel to show that it is fried and intact.

Fry until golden brown, then turn over and fry until yellow.

Put the fried pomfret on the edge of the pot, put the dried pepper, ginger slices and garlic slices into the lard, and stir-fry until fragrant.

Add enough hot water, all seasonings and soaked dried plums, cover with medium heat and simmer.

Cook until the umami flavor overflows and the soup thickens.

Hello, I'm a chef in a private coffee shop. Let me answer this question.

Fish is fresh, tender and delicious, rich in nutrients, and mainly contains protein, lecithin, vitamins, minerals and other nutrients. Fish is easy to digest and absorb, which is very suitable for the elderly and children.

The landlord's topic is how to stew fish, which means braise in soy sauce. Braised peeled fish in brown sauce is recommended for coffee, which is rich in nutrition, firm in meat and less prickly, especially suitable for children. Let's share the practice with you. I hope you like it.

Braised peeled fish

List of ingredients: 6 peeled fish, onion 1 root, 5 dried peppers, ginger 1 root, 4 cloves of garlic, 2 parsley 1 root, 2 star anise, 2 pepper 1 teaspoon, 2g sugar, 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, and half a tablespoon of vinegar.

Production steps:

Step 1: The fish is treated in the seafood stall, and after it is brought back, the internal organs are washed and the residue is washed away. Cut off the fins and tails, wash them, cut two knives on each side, put ginger slices on the incision, sprinkle with fine salt, spread them evenly, marinate for 20 minutes, and cut the green onions, ginger slices, garlic slices and dried peppers into sections.

Step 2: Mix the bowl juice: 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine, half a tablespoon of aged vinegar, 2 grams of sugar and 2 grams of salt, and stir well for later use.

Step 3: add oil to the wok, add peeled fish and fry until 80% golden.

Step 4: add oil to the wok, add pepper and stir-fry until fragrant, and then remove the residue. Stir-fry onion, garlic, ginger slices and pepper slices until fragrant. Pour in the prepared bowl juice.

Step 5: Add the fried peeled fish.

Step 6: Add warm water and simmer for 15 minutes.

Step 7: Simmer on low heat. Save some soup at last. It is special to eat fish with soup in the morning. Too much fire will soon run out of steam juice.

Dish and sprinkle with fragrant leaves, the meat is tender and the soup is delicious. Let's get started.

I am used to eating spicy and hot fish, braised fish, pickled fish and clear soup fish. Do you sometimes buy fish and don't know what to do? We can find another way, change our taste and become another specialty. Today I'm talking about griddle fish. Dry-pot fish is different from other fish. There is little fish soup, so fry first and then fry. The pot is heavy in gas and tastes similar to other series of dry pots. You can try.

Dry pot fish:

Ingredients: fish (choose your favorite fish, depending on your own situation). At present, common freshwater fish such as grass carp, crucian carp and carp on the market all have black inner membranes, which must be torn off when cleaning, otherwise it will affect the taste of fish.

Ingredients: salt, cooking wine, ginger onion, raw flour, Erjing pepper, pepper, thirteen spices, soy sauce and bean paste.

Step 1: After cleaning the fish, cut it into small pieces, wash it several times and drain it. A little soy sauce, pepper, a little Wang Shouyi thirteen spices, salt, cooking wine, ginger and onion, add cornstarch and marinate until the fish starch.

Step 2: After the fish is salted, we can prepare other ingredients, such as diced Vitex negundo, diced green onion, chopped garlic, peeled ginger and garlic, and minced dried Chili. The amount can be adjusted according to our own taste.

Step 3: Start frying fish. Pour more oil into the pot, or the oil temperature will definitely be high. Use chopsticks to fry the fish in the pot until golden, and then fry for a while with low fire, which will make the fish dry and fragrant, and then fry it for later use. Another function of frying is to remove the fishy smell.

Step 4: Leave the oil in the pot, add dried pepper and pepper, add ginger and garlic and stir-fry until fragrant, and stir-fry the bean paste into red oil. Pay attention to the heat when frying the seasoning. Then add a proper amount of boiling water to the pot, add the fried fish, let the fish cook in the fire and collect the juice.

Step 5: When the juice is almost collected, start seasoning. Add Vitex negundo, onion and garlic sprout, stir-fry slightly. When these ingredients are fragrant and the juice is dry, sprinkle some sesame seeds and you can cook them.

I am good at scallion fish. Wash the fish first, put a flower knife, add water to the pot, put an octagonal, a few slices of ginger, a few slices of onion and a handful of salt. After the fire boils, put the fish in. Pour a spoonful of cooking wine to remove the fishy smell. After the pot is boiled for five minutes, we prepare the juice. First, mash garlic, cut into foam, put it in a bowl, and add fish soy sauce and thirteen spices of aged vinegar. Delicious and delicious, mix the juice, then cut some shredded onions and green peppers for the fish to cook, then put them on a plate, add the mixed juice, and put the shredded onions and green peppers on the fish. Put the dried chillies in a pot and bring the oil to a boil. When the oil is hot, add a few peppers to improve the taste, and then pour them on the fish. Our scallion fish is ready, delicious and delicious.

Today, I will teach you how to make a spicy dried grass carp. Teach dried grass carp first. Production method: after late autumn. Slaughter fresh grass carp, scale it, gut it, wash it, cut several knives on the fish, rub it with salt (one teaspoon of salt for a 10 kg fish) and pepper noodles, then tie it tightly from the fish mouth with iron wire and hang it in a cool and ventilated place. Air drying for more than ten days. Cooking method: Wash the fish and cut it into large pieces for later use. Shred onion, shredded dried Chili, shredded garlic, shredded ginger, a little soy sauce, a little peanut oil and a little monosodium glutamate. Pour them into the pot, add a small bowl of water and bring to a boil with high fire, then simmer for ten minutes with low fire, and then collect the juice with high fire. Turn off the heat when the soup is thick, and add a small amount of monosodium glutamate and sesame oil. The pot is out.

In fact, the method of pickled fish is not complicated. I think the most complicated thing is fish fillets. After slicing the fish, everything is so simple. The method is simple and delicious. Haha, please try it.

Boiled fish with Chinese sauerkraut and Chili

Snakehead 1 sauerkraut 1 add appropriate amount of water.

Onion 1 root ginger 5 slices and garlic 4 petals

Salt content of dried red pepper 10.

20 Zanthoxylum bungeanum and green pepper 1 piece.

White pepper 1 teaspoon starch 3 teaspoons

Egg white 1 vegetable oil 2 tbsp.

1, prepare the required raw materials, and cut the sauerkraut into pieces;

2. Remove the fish head, tilt the knife to remove the fishbone, leaving the net fish;

3. Rinse the fish with clean water, slice the fish from the tail with a blade towards the tail and cut it into fillets;

4. Wash the fish fillets with 1 tbsp salt, and rinse them with clear water into crystal clear fish fillets;

5. Marinate the fish fillets with salt, white pepper, 1 egg white and 3 teaspoons of dry starch;

6. Stir evenly by hand and marinate for 20 minutes;

7. Stir evenly by hand and marinate for 20 minutes;

8. Blanch the sauerkraut and remove it for use;

9. Cut the dried pepper into small pieces, cut the onion into large pieces, slice the ginger and slice the garlic;

10, put oil in the pot and saute shallots, ginger and garlic;

1 1, fried fish skin with fish head and fish tail bones;

12, add sauerkraut and continue frying for one or two minutes;

13, add enough boiling water, bring to a boil with strong fire, cook for 20 minutes on medium fire until the fish soup turns white, and season with salt;

14, fish head sauerkraut, etc. Take it out and put it at the bottom of the basin;

15. Boil the fish soup over high fire and add the fish fillets little by little;

16, the fish fillets are cooked 7 or 8 times, and they are taken out and put on the basin;

17, pour fish soup;

18, put the oil in the pot, add the pepper and pepper into the cold oil, simmer with low fire, and the pepper becomes shiny and dry;

19. Take out the pepper and pepper and put them on the fish fillets. Sprinkle green peppers on the fish fillets. The oil fire smoked and then poured it on the fish fillets.