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The easiest way to stew fish?

[step 1]: remove the scales and internal organs of crucian carp, clean and load the plate, simply cut the lean pork into a bowl, wash tofu and seafood mushrooms and set aside. [step 2]: change the tofu into cubes about 1-2 cm in size, put in a large bowl, put a spoonful of salt, add water and soak for 10 minutes to remove the fishy smell of tofu.

Clear stew carp practice 1 carp, remove fish scales, internal organs, fish gills, wash clean. 2 carp cut into pieces, because the saucepan is small, the whole fish can not be put in, so cut into pieces. Prepare spring onions and sliced ginger. 4 preheat the saucepan with cooking oil 5, add spring onion and ginger, saute fragrance 6, add carp slightly fry 7, heat water, water should not exceed fish. When the fire boils, the fish soup will be milky white. 8 add cooking wine, light soy sauce.

Wash the fish, put two knives on each side of the fish (the depth is close to the fish bone), apply Shaoxing wine and fine salt to marinate. Heat the frying pan, heat the oil until 70% hot, deep-fry the fish and remove. Leave 75 grams of oil in the pot, stir-fry Douban sauce, ginger and garlic in Dan County until the oil is red, put fish and broth, move to low fire, add soy sauce, sugar and fine salt, cook the fish and serve on a plate.

Clear stew fish delicious and simple method: main ingredient: fish meat 1. Excipients: salt 5g, spring onion 2g, ginger 1g, garlic 7g, big material 1g, pepper 2g, soy sauce 4G, vinegar 4G, sugar 4G, cinnamon 2. Step: remove the scales, remove the stomach and wash the fish. Change the knife. Prepare the seasoning. Put oil in the pan and stir-incense with seasoning. Add a little soy sauce. Add vinegar. Add beer. Add proper amount of water and 1 tablespoon of sugar.

Raw materials: carp 500 grams (other fish can also), onions, ginger, garlic, shiitake mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, edible oil. Wash the fish and soak them with refined salt for 5 minutes and 10 minutes. Put a little oil in the pot, after the oil is heated, use a pan with chopped onions, then add the right amount of water (over the fish) and put the fish in the pot. Add cooking wine, spring onions, ginger, garlic, vinegar, shiitake mushrooms, dates, bring to a boil.

The method is as follows: remove the internal organs, gills and scales of the fish and chop them in half. Cut the fish into thick chunks. Heat the hot pot and add oil, star anise, spring onions and ginger to stir-fry. Fry the chopped fish in the pan. Fry the fish white. Put in cooking wine, add boiling water, the water should not pass the fish. Bring to a boil, turn to medium heat and simmer until the soup is milky white.

The simplest family stew of fish

500 grams of crucian carp, 250 grams of cabbage, 10 milliliters of oil, 100 milliliters of water, 10 grams of pepper, 10 grams of salt, 100 milliliters of wine, 50 grams of bamboo shoots, two slices of ginger, two pieces of tofu, 10 grams of fungus. Remove scales and belly of crucian carp, wash and fry with salad oil until slightly yellow. add Shao wine, sliced ginger, boil in clear water until boiled, wash cabbage and cut into pieces of tofu.

Clear stew carp practice 1 carp, remove fish scales, internal organs, fish gills, wash clean. 2 carp cut into pieces, because the saucepan is small, the whole fish can not be put in, so cut into pieces. Prepare spring onions and sliced ginger. 4 preheat the saucepan with cooking oil 5, add spring onion and ginger, saute fragrance 6, add carp slightly fry 7, heat water, water should not exceed fish. When the fire boils, the fish soup will be milky white. 8 add cooking wine, light soy sauce.

I learned about the common practice of stewed fish: wash the fish, cut the flowers, slice the ingredients, heat the oil in the pan, saute the spring onions and ginger, fry the fish until yellow, add cooking wine, add pork, ingredients, broth and water, season and stew until cooked, sprinkle the bowl with oil and sprinkle with coriander.

The detailed steps of stewed fish ingredients: half carp, a section of spring onions, a small piece of ginger, four or five pieces of garlic. Seasoning: 1 tablespoon (2 grams) of salt. Cut the carp in half and use half; draw a knife at the tail and the head, and take out the fishline. The pot at home is a little small, and it's not convenient for the whole fish to cook. Let's cut it in the middle. Cut the onions, slice the ginger and pat the garlic with a knife.

The common practice of stewed fish in the Qing Dynasty

1. The clear soup of Jiangtuan fish: remove the gills, clean the internal organs, cut off the head, reserve the tail, and slice the fish into two slices along the middle fish bone. The skin of the fish is facing down, and the large thorn slices of the fish body are cut off with an oblique knife, and then cut into fillets of moderate thickness. Cut ginger, garlic and dried chili into small pieces. Add an egg white to the fish fillet, add salt, cooking wine, starch and marinate for 20 minutes.

2, raw materials: a river ball fish, noodles, ginger slices, green onions, cooking wine, salt, water practice: 1) wash the river ball fish and cut into thin slices obliquely. 2) add water to the pan, add slices of ginger and onions, bring to the boil, add cooking wine, then add fish fillets, bring to a boil, turn to low heat and cook for 30 minutes. 3) when cooking noodles, add the right amount of salt and oil, fish out the cooked noodles and add the boiled soup.

3. Jiangtuan is washed clean, and the fish on the market are not handled very thoroughly. If you take it back, you must scrape off the black film in the fish's belly and dig up the internal organs, otherwise there will be fishy smell, Jiangtuan is scaleless, so it is relatively easy to deal with foods. chop the washed river balls into pieces and put them in a basin for backup.

4. Main ingredients: Jiangtuan, a little pickled ginger, two bauhinia strips, a little halal mushroom, two celery leaves. Excipients: 2 tablespoons steamed fish soy sauce, a little salt, 1 tablespoon cooking wine, a little white pepper. Remove the head and tail of the fish from the river ball. Wash the belly of the fish. Cut a knife edge every 2 miles, cut a little deeper. But don't cut it off. Remove the fishy smell with water, raw wine, sliced ginger and a little. Put in some salt. It will taste better.

5, the practice of river fish slaughtered to go to the gills, laparotomy to internal organs, clean, cut into large pieces. Put it in a bowl, pour in 3 tablespoons of cooking wine, marinate with 1 tablespoon of salt and 1 tablespoon of white pepper. Soak the sea pepper and soak the tender ginger into slices and cut off the sea pepper. Cut the green onions, flatten the garlic and slice the ginger. Pour oil into the pan, when the oil temperature is 30% hot, pour in the above ingredients and stir-fry over low heat to produce fragrance.

6. So this layer of mucus must be removed. The slime on the body of the river ball fish is actually very easy to remove. You can scald the river ball fish in the water, then smear the finless porpoise fish with aged vinegar and wash them with clean water after half an hour. You can also smear corn flour on the body of the river ball fish, rub gently with your hands, mix the mucus with flour, and then wash the river ball fish with clean water to cook.

How to stew fish

Stewed fish is a delicious home-cooked dish, the production method is as follows: prepare ingredients: fish, spring onions, ginger, garlic, cooking wine, salt, pepper, chicken essence and so on. Wash the fish, cut them into pieces and marinate them with cooking wine and salt for 10 minutes. Chopped onion, ginger and garlic. Cool the oil in a hot pan and fry the fish until golden on both sides. Add spring onions, ginger and garlic and stir-fry for fragrance. Add the right amount of water and cook until the fish is done.

Before stewing the bass soup, heat the oil, deep-fry the ginger, and then stir-fry the bass. To add boiling water instead of clear water, the reason for adding boiled water is that the soup is white and tastes more delicious.

I learned about the common practice of stewed fish: wash the fish, cut the flowers, slice the ingredients, heat the oil in the pan, saute the spring onions and ginger, fry the fish until yellow, add cooking wine, add pork, ingredients, broth and water, season and stew until cooked, sprinkle the bowl with oil and sprinkle with coriander.

How to stew braised green river fish in soy sauce

Step 1 space Qingjiang fish, meat more thorn less, in addition to big thorns, no small thorns, you can also use big carp, according to personal preference, here I buy Qingjiang fish. Clean the fish, cut them into pieces, marinate them with pepper, star anise, spring onions, ginger and garlic and remove fishy with a little salt. I marinated it for about an hour.

Braised Qingjiang fish, one, use materials two, practice 1, clean Qingjiang fish and cut into sections to control water. 2, cutting the small inch section. 3, stir-fry spoon with a small amount of oil, heat the fish and dip in the egg and fry. 4. Fry both sides slightly yellowish. 5, bring out the spare. 6. Prepare all ingredients. 7, put it into the pan and stir-fry the fragrance. 8, add chopped onions. 9, put the fish to change color, put in boiling water, put in refined salt. Sugar。 Season with vinegar and simmer for 20 minutes.

Prepare the materials. Qingjiang fish, oil, salt, spring onions, ginger, garlic, soy sauce, sugar, vinegar, red pepper. Remove the internal organs of the Qingjiang fish, clean it, drain the water, and put a few lines on the back of the fish to taste. Heat the oil in the pan and fry the washed fish until yellowish on both sides. Add pepper, green onion, red chilli and ginger to stir for fragrance. Add the right amount of hot water and bring to the boil.

Prepare a Qingjiang fish (the fish body is braised and the fish head is cooked in a small soup). Cut the fish in half, then cut the thick fish, add salt, green onions, sliced ginger, garlic rice and cooking wine to marinate for 10 minutes. Pick out the spring onions, ginger slices, etc.; rub the fish with the right amount of starch. In the frying pan, fry the fish until golden on both sides, and put in the frying pan with onions, ginger and garlic.