A list of the contents of this article:

How to marinate a piece of fish

1. Put the cut fish into the basin, add the right amount of salt and stir well with your hands to ensure that each piece can be covered with a thin layer of salt. Cover with plastic wrap or lid, put it in the refrigerator and marinate for a period of time. Generally, it will take 2-4 hours for the fish to taste. If you want to taste better, you can pickle it overnight. After pickling, take out the belt fish and rinse with clean water to remove the excess salt from the surface, and then you can fry, fry, roast and other cooking methods.

2. After washing and slicing, put the fish directly into the basin. Add the right amount of spring onions, ginger, garlic, salt and cooking wine, gently grasp with your hands and marinate for about 10-15 minutes. The characteristic operation is simple and fast, which can deodorize the belt fish and add the basic flavor in a short time. The fragrance of onion, ginger and garlic blends with the delicacy of belt fish, which makes the taste of belt fish more pure. This method of pickled fish section is suitable for a variety of simple cooking methods, such as steaming, quick stir-frying and so on.

3. Marinated belt fish put the treated fish into the marinade to ensure that each section is fully exposed to the marinade. Cover with plastic wrap, put it in the refrigerator and marinate for at least 2 hours to taste well. The longer the pickling time, the better the taste. Cook the fish section and fry the cold oil in the hot pan. When the oil is 70% hot, remove the marinated fish section from the marinade, dry the surface with a kitchen paper towel and put it into the pan.

Step 1: cut off the fins of the belt fish segment and clean up the internal organs and the black membrane in the abdomen. Step 2: mix chopped onions, minced ginger, salt, white pepper and cooking wine into a fish bowl, stir well and marinate for 10 minutes. Step 3: prepare cornstarch, evenly wrap the fish pieces with starch and place them in another plate. Step 4: pour the right amount of oil into a small pot and heat it over medium heat.

How to make pickled sea fish delicious, the common practice of braising pickled sea fish in brown sauce

1. The main ingredients of the recipe: an unknown sea fish. Head and chop sections, marinate with a little salt and pepper and set aside. Prepare garlic, ginger, star anise. Pour in a little olive oil in a hot pan and add the marinated fish. Fry both sides slightly until golden brown. Add ginger, garlic and star anise. Add light soy sauce, sugar, cooking wine, light soy sauce, pepper and a little water to cover the pot and simmer.

2. Ingredients: 700g of sea fish, 15g of raw extract, 10g of refined salt, 50g of peanut oil, 10g of sugar, 20g of shredded spring onion and ginger, 10g of pepper and 20g of cornflour. Open the sea fish to clean the internal organs and rinse them. Flower knives on both sides of the fish. Smear with refined salt and marinate slightly. Apply cornflour evenly to the marinated sea fish. Put peanut oil in the wok, heat the oil and fry the sea fish over low heat. When frying, pay attention to the heat.

3. Pickled fish: smear a small amount of salt and cooking wine on the fish and marinate for 10-15 minutes. Fried fish: pour enough vegetable oil into the pan, heat to 50% heat, put the fish in the pan, deep-fry until golden brown on both sides, remove and drain oil. Stir-fry spices: leave a small amount of oil in the pan, add sliced ginger, green onions and garlic cloves to stir-fry the fragrance. Sauce: add the right amount of light soy sauce, soy sauce, sugar and water to make braised sauce.

4. Wash the fish, dry the surface with a kitchen paper towel, cut twice on each side of the fish, and marinate with a little salt for 15 minutes. Heat the sliced ginger in the pan and fry the fish over low heat. Fry only one side of the pan in golden brown color and fry the other side. Don't be impatient, don't hurry to flip. Serve the fried fish and set aside. Heat the wok and add oil, add spring onions, ginger and garlic and saute until fragrant.

The practice of burning sea fish section, how to make it delicious, and how to cook it at home.

Braised sea fish section step Pixian Douban stewed 1 tablespoon. 1 tablespoon minced pepper. Add 2 tbsp vegetable oil in a sliced ginger wok over high heat. After fragrance, remove and discard the pepper.

-Marine fish (such as grass carp or carp): one-ginger: sliced properly-spring onions: sliced properly-cooking wine: proper amount-soy sauce: right amount-sugar: right amount-salt: right amount-edible oil step: clean the sea fish, cut into pieces of appropriate size or cut into slices and set aside. Add enough cooking oil to the pan, heat it up, add slices of ginger and green onions, stir-fry a few times to make it fragrant.

Prepare the ingredients. (the fish is thawed in advance) the fish is cut into chopsticks and marinated with a grain of wine, salt and pepper for 20 minutes to remove the fishy taste. Beat the eggs, first cover the pickled fish with egg liquid, and then cover with flour. Heat the oil until 80% hot, add the fish covered with flour, deep-fry until yellowish and remove.

Remove the scales, dig the gills, remove the internal organs, wash the fish, and cut a few slopes on the fish for taste. Heat the pot, put a small amount of oil, shake the pot and spread the oil evenly on the bottom of the pan. Stir-fry sliced ginger and garlic cloves and fry fish until golden on both sides. Add green onions and dried chili peppers, add light soy sauce, soy sauce, sugar, cooking wine, and add a small amount of water.

The main ingredient of the recipe: an unknown sea fish. Head and chop sections, marinate with a little salt and pepper and set aside. Prepare garlic, ginger, star anise. Pour in a little olive oil in a hot pan and add the marinated fish. Fry both sides slightly until golden brown. Add ginger, garlic and star anise. Add light soy sauce, sugar, cooking wine, light soy sauce, pepper and a little water to cover the pot and simmer.

Home-cooked braised sea fish is a delicious traditional dish. Here are the details: first, prepare the necessary materials: fresh sea fish, spring onions, ginger, garlic, coriander, as well as soy sauce, light soy sauce, salt, vinegar, sugar, rice wine and water. These ingredients are necessary for cooking braised sea fish. Next, make preparations before cooking. Wash and dry the fish, then use flour to spread the fish thinly on both sides.

How do you cook sea fish?

A deep sea fish, ginger, coriander, salt, soy sauce, wine, peanut oil, prepare deep sea fish, ginger, coriander, salt, soy sauce, wine, peanut oil. It is better to choose about 500 grams of marine fish, this stage of the fish is more tender and delicate, very delicious, too big fish is thicker, eat the feeling of firewood mouth.

Scale the fish, remove the gills, remove the internal organs, wash the fish, and chop the onions, ginger and garlic. Heat oil from the pot and stir-fry spring onions, ginger, garlic and red chili peppers. Put the fish in the sea and turn on the fire. Boil the cooking wine. Cooking vinegar, the fire depends on the system, evaporation of excess water, to achieve the purpose of removing the fishy smell. Join light soy sauce. Add the right amount of water. After bringing to the boil, leave the lid off and simmer for about 10 minutes. Season with salt in the middle.

Prepare seasoning: right amount of salt, vinegar, monosodium glutamate, chopped onions, minced ginger, minced garlic, cooking wine, light soy sauce, blending oil, red pepper, appropriate amount of pepper and coriander. Six marine fish are selected. Remove the scales, viscera and gills of the sea fish, wash them, and chop up the onions, ginger and garlic and set aside. Heat the oil in the hot pan, add the chopped spring onions, ginger, garlic and red chili peppers, and stir-fry.

Wash the fish, dry the surface with a kitchen paper towel, cut twice on each side of the fish, and marinate with a little salt for 15 minutes. Heat the sliced ginger in the pan and fry the fish over low heat. Fry only one side of the pan in golden brown and fry the other side. Don't be impatient, don't hurry to flip. Serve the fried fish and set aside. Heat the wok and add oil, add spring onions, ginger and garlic and saute until fragrant.