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How to clear and stew fish is delicious

1. Eviscerate the fish, remove scales and gills, wash, wipe dry, marinate with salt and cooking wine; heat the casserole, put in a small amount of oil, put the fish in, fry until golden brown on both sides, add green onion and ginger; add enough boiling water; cover, turn to low heat after boiling, add salt, pepper, chicken essence and coriander seasoning before cooking for 40 minutes.

2. Preparation materials: one carp, right amount of ginger, right amount of spring onion, right amount of cooking wine, right amount of clear water. Remove the scales, gills and viscera of the carp, wash and cut into blocks. Add water to the pot, put the fish into the pot, add sliced ginger, green onions and cooking wine, bring to a boil, turn to low heat and simmer for about 20 minutes. Later, add the right amount of salt and simmer for about 5 minutes.

3. Ingredients: 500 grams of carp, onions, ginger, garlic, shiitake mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, edible oil.

4. Ingredients: 1 fresh fish, 5 yuan for pork, 3 for sliced magnolia, 3 for mushrooms and 3 for green vegetables, 50 grams of Qingzhu oil, chicken essence, broth, salt, pepper, pepper, coriander, spring onion and ginger, and bright oil. Scrape and wash the fish, cut the fish back into oblique flower knives, sliced meat, magnolia, mushrooms and green vegetables, chopped coriander, chopped onions, and sliced ginger. First put the fish into the water, remove the fishy smell, and then fry the fish in hot oil.

5. First wash the fish and remove their heads, split them into two pieces in the middle, cut them into inch sections, and deep-fry them in oil until golden brown. Then cut the tofu one centimeter thick, change it into a triangle, deep-fry the tofu bubble in a frying pan, cut the pork into strips after boiling water, and wash with wide powder.

6. Stewed fish is a very simple but delicious dish. The following are the steps for making clear stewed fish: prepare materials: take a fresh fish, preferably grass carp, carp and other tender meat varieties. Also prepare sliced ginger, green onions, cooking wine, salt, pepper and clear soup or water. Treatment of fish: divide the fish fillet into two sections, remove internal organs and scales, and rinse with clean water.

How can I cook the fish?

Materials: fish, Fish Filets in Hot Chili Oil seasoning, bean sprouts, Chinese cabbage, salt, cooking wine, cornflour, egg white, pepper, pepper. First of all, bean sprouts, Chinese cabbage, blanch with water, put into a large basin. Wash the fish, slice them into slices, and chop the rest of the steaks into pieces. Grab the fish fillet with a little salt, cooking wine, cornflour and an egg whites and marinate for 15 minutes.

If you want to make the fish delicious, consider the following points: choose fresh fish: fresh fish have better taste and taste. Try to choose fish with bright color, complete scales, bright eyes, no abdominal swelling and other abnormal fish. Remove the fishy smell: the fishy smell of fish can be removed by soaking in salt water or pickling with acids such as lemon juice for a period of time.

Clear stew: wash the fish and cut them into pieces, add water, sliced ginger, cooking wine and other seasonings in the pot, cook over medium heat until the soup is muddy and the fish can taste. Bai Bao: wash the fish, cook them in boiling water, and then dip them with salt, ginger, chopped onions and other seasonings. Stir-fry: cut the fish into pieces or slices, put them into the pan and stir-fry, add ginger, garlic, soy sauce, sugar and other seasonings for stir-frying, stir-fry until the fish is tasted and can be put out of the pan.

How to cook the fish to taste good

Prepare the prepared crucian carp, then wash it, remove the internal organs, and the fish scales can not be scraped off, because the fish scales have calcium elements. Cut a few knives on the belly of crucian carp in order to make the fish taste more delicious. Put a little oil in the pot, and then fry both sides of the crucian carp, fried, the fish will taste better.

Materials: 1 carp, ginger, garlic, onions, coriander, dried shredded chili, ingredients, soy sauce, salt, edible oil. Wash the carp and cut into pieces. Peel the ginger and slice the garlic. Rinse and cut the carp into sections. Rinse with shredded dried chili and large ingredients. Heat oil in the pot, add ginger, onion, garlic, dried chili, and saute until fragrant, then add the right amount of soy sauce, and then add the right amount of water.

Clear stew: wash the fish and cut them into pieces, add water, sliced ginger, cooking wine and other seasonings in the pot, cook over medium heat until the soup is muddy and the fish can taste. Bai Bao: wash the fish, cook them in boiling water, and then dip them with salt, ginger, chopped onions and other seasonings. Stir-fry: cut the fish into pieces or slices, put them into the pan and stir-fry, add ginger, garlic, soy sauce, sugar and other seasonings for stir-frying, stir-fry until the fish is tasted and can be put out of the pan.

Choose fresh fish: the fresh fish is fresh and tender, and the cooked fish is naturally more delicious. When choosing, you should pay attention to the clear eyes of the fish, ruddy gills and elastic meat. Treat fish: remove scales, viscera, gills and rinse the fish. Use kitchen paper towels to dry the fish inside and outside, which helps to reduce excessive moisture when cooking and affect the taste.

Boil the fish: after boiling the soup, turn to low heat and cook slowly for 5-10 minutes. The fish is cooked and tasted thoroughly. Load the plate: pick up the cooked fish and put it on the plate, sprinkle with appropriate amount of pepper powder, and then pour in a small amount of hot oil. Warm Tip: the key to the delicacy of boiled fish is to choose fresh fish and fresh soup. According to personal taste, add garlic, coriander and other seasonings to increase the flavor. At the same time, the amount of cooking wine and salt can be adjusted according to individual taste.