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A complete Collection of the practices of Marine Fish

Steamed sea fish:-wash the fish, slice or chop them into pieces. -spread a little salt and minced ginger and garlic on the fish. -put the fish in a steamer and steam for about 8-10 minutes (depending on the size of the fish). -add a little light soy sauce, oyster sauce and sesame oil to the pan and pour hot oil over the steamed fish. Sprinkle with chopped onions and parsley as a garnish. Braised sea fish:-cut the sea fish or leave the whole fish.

One of the six delicious cooking methods for marine fish: prepare marine fish, garlic, ginger, spring onions, dried chili peppers and Euryale powder, seasoned with soy sauce, cooking wine and sugar. First, cover both sides of the fish with a thin layer of Euryale powder, pan-fry until golden brown, add salt to prevent sticking. Then, stir-fry garlic, ginger and spring onions, add fish, add seasoning and bring to the boil, simmer for 10 minutes, finally heat up the sauce and put on a plate.

Braised red fish. Ingredients: 4 red fish, garlic, ginger, millet pepper, chives. Practice: shred garlic, ginger, millet pepper and shredded chives. Fry the fish in the pan. Add ginger when frying gold on both sides. Pour in the oyster sauce. water. Add garlic and millet pepper and cook. Boil until the soup is almost finished, add chives and serve. Steamed red fish with Angelica sinensis.

Steamed sea fish: wash the fresh sea fish, carve a peony knife on the fish with a knife, add a little ginger and spring onions, and sprinkle with salt, chicken essence, monosodium glutamate and cooking wine. Steam the water in the steamer over high heat for 7 minutes. Be careful not to oversteam and keep the fish tender and smooth. After steaming, remove the ginger and spring onions, pour out the fish soup, sprinkle with steamed fish soy oil, sprinkle with shredded onions and sprinkle with hot oil to enjoy a light and delicious taste.

Marine fish are loved by many people because of their rich species and various cooking methods. It not only has high nutritional value, but also has less pollution. Here are 12 different cooking methods of marine fish collected for you. Steamed small yellow croaker materials: small yellow croaker, dry red wine chili, cooking wine, steamed fish soy sauce, spring onions, ginger. Practice: remove the scales, fins and internal organs of the small yellow croaker, wash and drain.

Practice: materials: sea fish, spring onions, ginger, garlic, coriander, soy sauce, light soy sauce, salt, vinegar, sugar, rice wine, water.

How to braise sea fish in brown sauce

1. After the fish is fried, put it on the plate. Add pepper and ginger to the pot and saute until fragrant, then add sugar to soy sauce, add the fish to the boil and color on both sides. Then add water without passing the fish, bring the fire to a boil and turn to a small fire. After cooking for about half an hour, watching the fish cooked, you can boil the juice again and put it on a plate. The characteristic of braised fish is that it is salty and fresh. If the above steps are done, the braised sea fish can be considered as good.

2. Materials: two marine fish, 5 garlic, 3 slices of ginger, 1 spring onion, 1 spoon of fish sauce. Rinse the fish with salt water, then clean the internal organs of the fish, marinate with wine for 5 minutes, heat the oil to 7 minutes, turn it to low heat, it must be low heat, put the fish in the oil pan and fry until yellowish on both sides. Mix the soy sauce, shredded ginger, garlic and fish sauce together, add a bowl of water and pour into the pot to soak the sea fish. Stew over medium heat.

3. Roast sea fish to make braised sea fish delicious, the practice is as follows: main ingredients: sea fish, garlic, ginger, onions. Practice: wash the fish to dry and use the flour on both sides of the thin to smooth, so that the fish is not easy to be fried. Fry the fish over low heat after the oil is heated, fry the fish until golden on one side and flip over the other side. Pour out the excess oil after frying both sides. Put all the seasonings in a small bowl and stir into a uniform soup.

4. Ingredients: Marine fish, garlic, ginger, spring onions, dried chili, Euryale powder. Soy sauce, cooking wine, sugar.

How do you cook sea fish?

Materials: 250g marine fish, 6 cloves of garlic, proper amount of garlic seedlings, 10g unsalted cream, 20cc of steamed fish soy sauce, 10cc of sweet soy sauce, 2 tablespoons of sugar, 120cc in clear water. Fish bought in the market should be carefully removed from the surface and blood clots in the belly (the main source of fishy smell); apply a little salt (to remove blood). Hot pot, put cream and garlic, a small hot aroma.

Steamed sea fish: wash the fresh sea fish, carve a peony knife on the fish with a knife, add a little ginger and spring onions, and sprinkle with salt, chicken essence, monosodium glutamate and cooking wine. Steam the water in the steamer over high heat for 7 minutes. Be careful not to oversteam and keep the fish tender and smooth. After steaming, remove the ginger and spring onions, pour out the fish soup, sprinkle with steamed fish soy oil, sprinkle with shredded onions and sprinkle with hot oil to enjoy a light and delicious taste.

Marine fish, onion, ginger and garlic, 1 chili, light soy sauce 15ml, 5ml, cooking wine 15ml, 10 grams of starch, 5 grams of sugar.

Braised sea fish: ingredients: sea fish, spring onions, ginger, garlic, coriander, soy sauce, light soy sauce, salt, vinegar, sugar, rice wine, water.

Prepare deep sea fish, ginger, coriander, salt, soy sauce, wine and peanut oil. It is best to choose about 500 grams of marine fish, this stage of the fish is the most tender and delicate, very delicious, too big fish is thicker, eat the feeling of firewood mouth. Get rid of the fish scale viscera, go home and shave it with a knife and cut off the tail.

How do you cook sea fish?

Scale the fish, remove the gills, remove the internal organs, wash the fish, and chop the onion, 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. Cook in cooking wine. Cooking vinegar, boiling, evaporating 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 pepper and coriander sections when stewing.

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.

Steamed sea fish: wash the fresh sea fish, carve a peony knife on the fish with a knife, add a little ginger and spring onions, and sprinkle with salt, chicken essence, monosodium glutamate and cooking wine. Steam the water in the steamer over high heat for 7 minutes. Be careful not to oversteam and keep the fish tender and smooth. After steaming, remove the ginger and spring onions, pour out the fish soup, sprinkle with steamed fish soy oil, sprinkle with shredded onions and sprinkle with hot oil to enjoy a light and delicious taste.

Wash the fish and control the water, then put seven or three knives on the fish. Cut three times on both sides, then spread a layer of salt on it, then apply a layer of oyster sauce and cooking wine, marinate for more than ten minutes. Wash the chili peppers, seed them and chop them up. Peel the ginger and garlic and chop them. Put the pickled fish on the plate, put some green onion and ginger under the plate, and then put the fish on top with a few shredded chili peppers.

How to cook sea fish is delicious and simple

1. Materials: 250g marine fish, 6 cloves of garlic, appropriate amount of garlic seedlings, 10g unsalted cream, steamed fish soy sauce 20cc, sweet soy sauce 10cc, white sugar 1max 2tsp, clear water 120cc. Fish bought in the market should be carefully removed from the surface and blood clots in the belly (the main source of fishy smell); apply a little salt (to remove blood). Hot pot, put cream and garlic, a small hot aroma.

2. The right amount of seasoning salt, vinegar, monosodium glutamate, spring onions, ginger, garlic, cooking wine, light soy sauce, blending oil, red pepper, pepper powder and coriander. There are 6 sea fish. Scale the fish, remove the gills, remove the internal organs, wash the fish, and chop the onion, 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.

Materials: 1 sea fish, 1 spring onion, 1 chili, 1 shredded ginger, 1 clove of garlic, a little salt, 2 teaspoons of rice wine, 1 teaspoon of soy sauce, 1 teaspoon of Weilin. Wash and dry the fish, spread a thin layer of salt on a plate, shred chili, shredded ginger and shredded garlic, sprinkle the fish evenly, and sprinkle the wine, miso and soy sauce on the fish. Boil the water in the pot, boil the water and steam the fish in the process of steaming the fish. Cut the spring onions into thin shreds and soak them in cold water.

4. Materials: about 1 jin of marine fish (Zeebaas), two spring onions, the right amount of ginger, 3 cloves of garlic, a little coriander. Seasoning: 1 tablespoon soy sauce, 2 tablespoons light soy sauce, 1 teaspoon salt, 1 tablespoon vinegar, 2 teaspoons sugar, 2 tablespoons rice wine, 1 cup water. Wash the fish and dry them, and touch them thinly on both sides of the flour, so that the fish will not be fried easily.

Six delicious practices of Marine Fish [A complete Collection of various Marine Fish practices]

One of the six delicious cooking methods for marine fish: prepare marine fish, garlic, ginger, spring onions, dried chili peppers and Euryale powder, seasoned with soy sauce, cooking wine and sugar. First, cover both sides of the fish with a thin layer of Euryale powder, pan-fry until golden brown, add salt to prevent sticking. Then, stir-fry garlic, ginger and spring onions, add fish, add seasoning and bring to the boil, simmer for 10 minutes, finally heat up the sauce and put on a plate.

Steamed sea fish:-wash the fish, slice or chop them into pieces. -spread a little salt and minced ginger and garlic on the fish. -put the fish in a steamer and steam for about 8-10 minutes (depending on the size of the fish). -add a little light soy sauce, oyster sauce and sesame oil to the pan and pour hot oil over the steamed fish. Sprinkle with chopped onions and parsley as a garnish. Braised sea fish:-cut the sea fish or leave the whole fish.

The practice of marine fish Daquan shares (a variety of common practices of marine fish) roast yellow croaker with onions: yellow croaker, spring onions, ginger, salt, light soy sauce, cooking wine, aged vinegar. Practice: clean the yellow croaker, play with a flower knife and marinate with a little salt for half an hour. Scallions are chopped and sliced with ginger.

Baked sea fish with salt is an ancient cooking method, which can keep the fish original. The sea fish is salted, wrapped in tin foil and baked in a preheated oven. the fish is locked in moisture at high temperature and tastes fresh and juicy. Fried sea fish is to fry the sea fish directly in the pan until both sides are golden, the surface is crisp, but the inside is fresh and tender. Before frying the fish, you can marinate it with salt, pepper and lemon juice to increase the flavor.

Steamed sea fish is an ancient traditional dish, light and refreshing, rich in nutrition. The practice is simple, just wash the fish, remove the scales and viscera, marinate them with sliced ginger, green onions and cooking wine, and then steam them in a steamer. Serve with a little soy sauce. Stewed sea fish with sauerkraut is a typical northeast dish with a sour taste and a very appetizing taste.

Ingredients: a sea fish, spring onions, ginger, cooking wine, peanut oil, salt, chicken essence, pepper, light soy sauce. Kill the sea fish and wash them clean. Put a chopstick under the plate and put the fish. Sprinkle with a little salt, not too much, just fresh, and a little chicken essence, raw wine, a little peanut oil, sliced ginger and spring onions. Boiled water can be boiled in the process of preparation. When the water boils, put it in and steam it.