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The steps of stewed fish in braised fish

1. Remove the internal organs and gills of the fish, cut off the fins and tails, cut some oblique knives on both sides of the fish, and then use kitchen paper to absorb the water from the fish as much as possible. Put about 50g oil in the pan, add the fish when 6 layers are hot, fry until golden on one side, and serve the fish when the other side is also golden.

2. Wash the fish and marinate them with salt and cooking wine. Heat oil pan, sprinkle salt, add spring onions, ginger and garlic and saute until fragrant. Add fish, fry until golden brown on both sides, pour in white wine, rock sugar, star anise, soy sauce, simmer with water, stir-fry chicken essence and sprinkle with parsley.

3. The first step is to change the fish to a knife, which tastes better. The second step is to pour oil into the pan, then fry the fish until golden on both sides. The third step is to stir-fry garlic, garlic cloves, ginger, pepper and millet pepper in another pot and add soy bean paste to fry red oil and cooking wine. step 4, put water in the pan, add fish, sugar, light soy sauce, soy sauce, bring to a boil for another 8 minutes, put a spoonful of vinegar and heat to collect juice.

4. 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.

5. Ingredients: crucian carp, chives, chili, ginger, garlic, salt, cooking wine, vinegar, soy sauce, light soy sauce, sugar, chicken essence, water starch. Wash the scales and internal organs and set aside, draw a flower knife on both sides of the crucian carp. Cover with salt, cooking wine, a little vinegar, light soy sauce and soy sauce for 15 minutes. Heat the oil in the pan and add some salt and fry the crucian carp until.

Introduction to the delicious practice of braised herring with braised black carp

1. Materials: herring, chopped pepper, onion, monosodium glutamate, minced ginger, soy sauce, cooking wine, sugar. Wash the herring and cut it into sections. Heat the pot over high heat, add a small amount of oil, and fry the herring slightly under the oil heat. Add spring onions, minced ginger, soy sauce, cooking wine and sugar for a while. Add a spoonful of boiling water, add a little chopped pepper and turn to low heat to cook the fish. Use high heat to thicken the soup, sprinkle with onions and add monosodium glutamate.

2. Wash the herring, cramp, divide it into three pieces along the spine, cut two fingers wide, rinse off the blood stains with clean water, control the dry water and place in the basin, add salt, light soy sauce, soy sauce, white wine, white pepper and marinate for 1 hour. Sprinkle with flour and mix well. Heat the oil in the pan and fry the fish until the fish is golden on both sides. In another pan, heat 30% of the oil into the dry powder and saute until fragrant, add spring onions, ginger and garlic, and stir-fry the red oil with Pixian bean paste.

3. Preparation materials: 1 herring, wine, onions, garlic, chili lard, seasoning a little each. Kill and drain the fish and cut the fish with a flower knife. Pan-fry the fish in a hot oil pan until the skin is yellow and hard. Remove the fish. Add cooked lard, wine onions, garlic, chili peppers and seasonings to stir-fry, then add meat soup to the boil, put the fish into.

4. Chop the herring into pieces, wash and drain. Sliced ginger and chopped onions. Boil the oil, wait for the oil to be slightly hot, and put in sliced ginger. Pan-fry the ginger for 20 seconds and put in the fish. Pan-fry the fish over medium heat until the surface turns white. Be careful not to break the fish when turning over. Add cooking wine and scallion section, cooking wine (beer is also OK) is no problem, deodorization is better.

5. Materials: right amount of herring meat, ginger, dried pepper, chopped onions, garlic, salt, sugar, balsamic vinegar, light soy sauce, soy sauce, cooking wine, pepper, chicken essence. Wash the herring, chop into pieces and marinate with salt, cooking wine, light soy sauce, soy sauce and pepper for half an hour. Heat the oil in the pan and fry the fish until golden brown on both sides. Add ginger, garlic and dried chili.

How to cook the herring is delicious

1. To make a good and simple herring, you can try the following methods: braised herring in brown sauce: first, wash the herring and cut it into pieces. Then heat the pan, add the right amount of oil, and fry the herring until golden on both sides. Then add the right amount of ginger and garlic to stir-fry, add the right amount of cooking wine to cook dry, then add the right amount of soy sauce, sugar and water, bring to the boil and simmer for about 10 minutes. Finally, add the right amount of salt and pepper to season.

2. Steamed herring: remove the scales, viscera and gills, chop off the head and tail, wash and put into the steamer, add the right amount of seasonings such as onion, ginger and garlic, cooking wine, salt and clear soup, steam for about 8-10 minutes. After steaming, sprinkle with chopped onions or minced garlic and sprinkle with hot oil.

3. Pickled herring is a method of soaking fish meat in a mixture of salt and vinegar for a period of time. This method can alleviate the fishy smell of herring and add wonderful taste to the fish. You need the following ingredients: a fresh herring salt (right amount) vinegar (right amount) production method: wash the herring clean and eviscerate. Dry the fish with gauze or kitchen paper towels.

4. Ginger slices, scallions, appropriate amount of cooking wine, salt, white pepper, a little steamed fish soy sauce, sesame oil 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. After boiling the water in a large fire, put the fish in a steamer and steam for 7-10 minutes according to the size of the fish.

5. Prepare ingredients: 1 herring, 50 grams of sauerkraut, right amount of oil, right amount of salt, right amount of cooking wine, right amount of chicken essence, right amount of spring onion and ginger, right amount of black pepper, one egg white. After the herring is treated, the meat and bones are separated, and the bones are washed and drained. Put the fish slices into thin fish slices in a soup bowl. add spring onion and ginger cooking wine, salt, black pepper, cornflour and egg whites and marinate for 15 minutes. After cleaning the sauerkraut, cut it into thin slices and set aside.

6. Ingredients: 1 herring, 2 slices of ginger, 10 grams of cooking wine, 5 grams of sugar, 1 section of spring onions, 4 tablespoons of soy sauce, 2 tablespoons of chicken essence, 2 spoons of oyster sauce. Clean up the herring, fry it in a non-stick pan until golden on both sides, pour in soy sauce and color. Add ginger, spring onions, star anise, sugar, salt, chicken essence, oyster sauce and fry over low heat to taste. Pour in the water and spread over the fish. After boiling the water, turn to low heat and simmer for half an hour. Remove the onion and ginger star anise. Just put away the juice in the fire.

The easiest way to cook braised fish is

1. The first step is to change the fish to a knife so that it tastes better. The second step is to pour oil into the pan, then fry the fish until golden on both sides. The third step is to stir-fry garlic, garlic cloves, ginger, pepper and millet pepper in another pot and add soy bean paste to fry red oil and cooking wine. step 4, put water in the pan, add fish, sugar, light soy sauce, soy sauce, bring to a boil for another 8 minutes, put a spoonful of vinegar and heat to collect juice.

2. After the fish is cramped, cut six times on each side of the fish and spread it 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.

3. Main ingredients: 1 fish. Seasoning: a little wine, spring onions, garlic, chili lard, seasoning. Wash the fish and cut them into pieces. Pan-fry the fish in a hot oil pan until the skin is yellow and hard. Remove the fish. Add cooked lard, wine onions, garlic, chili peppers and seasonings to stir-fry, then add meat soup to the boil, put the fish into.

4. Practice: remove the fish's internal organs and gills, cut off the fins and tails, cut an oblique knife on each side of the fish, and then use kitchen paper to absorb the water from the fish. Put oil in the pan, put the fish in when the oil is hot and smoke, fry the fish until golden on one side, and serve the fish on the other side when it is golden. Leave a little oil in the pan, add chopped onions, minced ginger, minced garlic and saute, pour in vinegar, cooking wine, soy sauce, sugar, a little salt, and a bowl of water.

5. Ingredients: crucian carp, chives, chili, ginger, garlic, salt, cooking wine, vinegar, soy sauce, light soy sauce, sugar, chicken essence, water starch. Wash the scales and internal organs and set aside, draw a flower knife on both sides of the crucian carp. Cover with salt, cooking wine, a little vinegar, light soy sauce and soy sauce for 15 minutes. Heat the oil in the pan and add some salt and fry the crucian carp until.

6. Wash the fish and then deal with them. Cut a few knives on both sides of the fish to make it easier to taste. Put the processed fish in a basin to be pickled, cut some onions and raw ginger slices into the fish basin, add some wine to remove the fishy smell. Rub the fish back and forth with spring onions and ginger and stuff them into the belly of the fish to better remove the fishy smell. Then put it aside and marinate for about 10 minutes.

The practice of braised herring (how to make delicious braised herring)

1. Wash herring pieces and marinate with cooking wine for 10 minutes, shred ginger and cut garlic seedlings. Heat the oil in the pan until 70% hot, put the ginger into the stir-fried fragrance and remove. Continue to heat the frying pan until smoking, add the herring and fry until peeled on both sides. Pour in vinegar and saute for a few seconds, then pour in light soy sauce, ginger, tea oil Laba beans and a small bowl of water, cover and simmer. When the water is about to boil dry, put in the garlic seedlings and add the right amount of salt if it is light.

2. Wash the herring, cramp, divide it into three pieces along the spine, cut two fingers wide, rinse off the blood stains with clean water, control the dry water and place in the basin, add salt, light soy sauce, soy sauce, white wine, white pepper and marinate for 1 hour. Sprinkle with flour and mix well. Heat the oil in the pan and fry the fish until the fish is golden on both sides. In another pan, heat 30% of the oil into the dry powder and saute until fragrant, add spring onions, ginger and garlic, and stir-fry the red oil with Pixian bean paste.

3. Chop the herring into pieces, wash and drain. Sliced ginger and chopped onions. Boil the oil, wait for the oil to be slightly hot, and put in sliced ginger. Pan-fry the ginger for 20 seconds and put in the fish. Pan-fry the fish over medium heat until the surface turns white. Be careful not to break the fish when turning over. Add cooking wine and scallion section, cooking wine (beer is also OK) is no problem, deodorization is better.