A list of the contents of this article:

The practice of stewing halibut, how to make it delicious, and how to cook it at home.

Step: wash the braised skin of the sole, cut the spring onions, flake the garlic, slice the ginger, 3-4 dried chili, and about 1/3 bags of sweet noodle sauce. Pour oil into the pan, use pepper pan, fry the fish in the pan, do not stir-fry, the fish is fragile. Use soy sauce, wrong, sugar, chicken essence, cooking wine, oil consumption, salt into the soup, pour into the pot, add water without fish.

Specific methods of fish soup ~ prepare ingredients: fish, a little spring onion and ginger, 1 box of tender tofu, 2 drops of ginger and vinegar, 1 tablespoon of sugar, wash crucian carp with salt, and cut the fish several times. Cut the green onions into sections and pat the green onions in white. Choose a long green onion leaf, blanch it with boiling water and tie it up so that you can fish it out later. Slice the ginger and cut the tofu into six pieces. After the pot is dry, wipe the bottom of the pot with ginger, pour in the oil, saute the spring onion and ginger when it is 50% hot, and put in the fish.

Ready-made dishes are bright in color, rich in sauce, not greasy, fresh and delicious, and never get tired of eating.

Remove the scales and intestines from both sides of the halibut and wash them clean. Spring onions, ginger, garlic, pepper, star anise and pepper are ready. 1 tablespoon sugar, 6 tablespoons vinegar, 2 tablespoons light soy sauce, 1 tablespoon soy sauce. 1 tablespoon of wine, mix well with appropriate amount of salt. In order to taste better, if the fish can be scratched on the fish, it will taste. Stick the flour. Heat the oil and fry the fish. Pan-fry until golden brown on both sides.

How to cook the halibut, the common practice of cooking the halibut.

Step 1 stew halibut step 1 sole braised skin, cut onions, garlic flattened, ginger sliced, 3-4 dried chili, sweet noodle sauce about 1/3 bags. Stew halibut step 2 pour oil into the pot, use pepper pot, fry the fish in the pan, do not stir-fry, the fish is easily broken.

Ingredients: 500g halibut, right amount of scallions, half head of garlic, 1 piece of star anise, 15 grains of pepper, right amount of ginger, 3 tablespoons of cooking wine, 5 grams of salt, a little white pepper, 40 grams of edible oil, 1 tablespoon of soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar. Turn around, gills, tear off one side of the skin, wash, marinate with wine, salt and white pepper for 15 minutes. Heat the pan, put in the oil, and fry the halibut over medium heat until golden on both sides. Serve.

Remove the scales and intestines from both sides of the halibut and wash them clean. Spring onions, ginger, garlic, pepper, star anise and pepper are ready. 1 tablespoon sugar, 6 tablespoons vinegar, 2 tablespoons light soy sauce, 1 tablespoon soy sauce. 1 tablespoon of wine, mix well with appropriate amount of salt. In order to taste better, if the fish can be scratched on the fish, it will taste. Stick the flour. Heat the oil and fry the fish. Pan-fry until golden brown on both sides.

Main ingredients: 1000g mackerel, right amount of oil, right amount of salt, right amount of sweet noodle sauce, right amount of cooking wine, right amount of spring onion, ginger and garlic, right amount of star anise, right amount of sugar, right amount of soy sauce, wash fish peeled and cut into pieces. Roll the noodles with fish. Put oil in the pan, heat the fish and start frying. Pour vinegar and soy sauce into the bowl. Add onions, ginger, garlic and star anise. Put the noodle sauce. Salt and sugar. Pour the prepared vinegar and soy sauce. Pour the right amount of water.

Braised halibut in brown sauce

Commonly known as halibut, also known as tongue sole. The body is flat and tongue-shaped (see photo); the left side of the normal head of the eye; the longitudinal narrow plate shape of the coccyx; pseudo-intermedullary spines; the odd fins are completely connected; no pectoral fins. Mainly from the Yellow Sea and Bohai Sea, China's East China Sea and Korea, Japan also has a certain distribution, is a typical endemic fish. Therefore, the reproduction ability of the fish species itself is very weak, so it is relatively rare and precious.

Can make braised halibut, the steps are as follows: materials: halibut, soy sauce, cooking wine, ginger, onions, oil. First of all, slowly tear off the skin of the halibut from the back of the fish, carefully, not to the meat: then remove the skin from the belly of the fish, other parts of the skin can not be left, all the skin must be torn off: then, be careful to remove the gills and internal organs of the flounder.

Braised halibut with 2 halibut, one section of spring onions, garlic, extremely delicious soy sauce, June braised soy sauce, cooking wine, sugar, vegetable oil and salt to remove scales and internal organs. Rinse clean. Marinate with a little salt for about 20 minutes, then use kitchen paper to dry the surface of the fish. Pour oil into the pan and cook until 60% hot. Add garlic slices and saute until fragrant. Pan-fry the halibut over low heat until golden on both sides.

Braised tongue mackerel in brown sauce is a home-cooked dish with excellent color, taste and taste. Clean the tongue sole and cut it into sections. Put oil in the pan and fry the fish until golden brown on both sides. Remove and set aside. Leave the bottom oil in the pan, add sliced ginger, green onions and garlic to stir-fry, add ketchup or bean paste to stir-fry the red oil, then add the right amount of water, cooking wine, sugar, salt and soy sauce to season.

How do you do the fish?

Step: kill and wash the fish. Then dry the surface with kitchen paper. Sprinkle salt and pepper and rub well and marinate for 15 minutes. Put a little oil in the pot and add the fish in the hot pot and cool oil. Fry until one side changes color, turn over and fry the other side. Pan-fry both sides and season with chives, salt and sugar. Add about 250ml of boiling water, boil the back cover and simmer for about 10 minutes.

The practice of Tara fish: ingredients: Tara fish (right amount), salt (right amount), chicken essence (right amount), spring onion (right amount), ginger (right amount), garlic (right amount), pepper (right amount), large material (right amount), old soy sauce (right amount), liquor (small amount), vinegar (small amount), white sugar (small amount). Defrost and rinse.

The production method of tower basin fish is as follows: the main material is tower fish. Common excipients such as onions, ginger, garlic, soy sauce, liquor, salt, sugar, star anise, fragrant leaves and so on. The dosage can be determined according to individual taste. First of all, clean up the fish. Because of its own characteristics, the two sides of the body are not symmetrical. We have to deal with it separately. One side of the fish eye is scaled, and the bottom side is removed from the black impurities. At the same time, other impurities and foreign bodies are removed.

Salt and pepper halibut, salt and pepper halibut how to cook delicious, salt and pepper

1. Peeling and descaling soles, cleaning and water control. Mix flour, eggs, refined salt, sugar, pepper noodles, baking soda and soy sauce into batter. Dip the flounder in the batter. Heat the oil until 50%, dip the batter into the oil pan and fry until golden on both sides. Fried flounder ingredients: several flounder, thirteen spices, salt and common flour. Practice: wash the fresh sole with scales and belly and marinate with a little salt for about 30 minutes.

2. Salt and pepper tongue sole is a simple and fast snack. Wash the tongue sole, remove the bones and slice, marinate with salt, pepper and cooking wine for a while. Then wrap the fish fillet with a thin layer of cornstarch and deep-fry it in hot oil until golden and crisp. In another pan, add a small amount of oil, add salt and pepper to quickly stir-fry, and then pour the fried fish fillet into the pan, quickly stir-fry a few times, so that the fish fillet evenly wrapped in pepper and salt can be out of the pan.

3. The practice of dry fried fish is very simple. Clean up the fish, taste them, fry them in a frying pan to make golden brown and crisp, sprinkle with salt and pepper and cumin powder.