How to make fish delicious after frying

Frying fish before cooking is a common way to cook fish. This is also common in traditional Chinese cuisine. For example, you can make sweet and sour fish, braised fish, and fish soup. The reason for frying fish is that it can bring out the freshness of the fish more fully, and the nutritional value of the fish meat will also be very good. Let's learn how to make fried fish delicious.

How to make fish delicious after frying

Fried fish can be braised again and it will not fall apart easily. The method is very simple. Slice winter bamboo shoots, green peppers and red peppers, pour oil into the pot, add onions, ginger and garlic to sauté, pour in the winter bamboo shoots and stir-fry. After the bamboo shoots are soft, pour the green and red peppers and fried fish into the pot, add salt, light soy sauce (for seasoning), dark soy sauce (for color), a little bit of cooking wine (rice wine is also fine) and stir-fry. Add a little water, cover the pot and simmer for 1 or 2 minutes, then add chicken essence and serve. To make it look better, you can garnish the dish with some coriander.

Braised Fish

Introduction Many fish can be braised, and they all taste delicious... Ingredients: one fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt Method: 1. Remove the fish's internal organs and gills, cut off the fins and tail, and cut some oblique cuts on both sides of the fish body; then use kitchen paper to absorb as much water as possible from the fish 2. Put about 50g of oil in the pot, and put the fish in when it is 6 layers hot. Fry one side when it is golden brown, turn it over, and put the fish on a plate when the other side is also golden brown 3. Leave a little oil in the pot, add chopped green onion, minced ginger, and minced garlic to stir-fry, pour 1/2 tablespoon vinegar, 1/2 tablespoon cooking wine, 2 tablespoons dark soy sauce, 1/4 tablespoon sugar, a little salt, and a bowl of water 4. When the water in the pot boils, put the fried fish in, simmer on low heat for half an hour, then collect the soup on high heat, serve on a plate, and sprinkle with coriander Tips: 1. Cutting off the gills, fins and tail can remove the fishy smell 2. Fry the fish before stewing it, and the fish meat will be firmer after stewing.

Sweet and Sour Fish

Ingredients: Home-cooked dishes, nourishing recipes, eyesight-improving recipes, liver-nourishing recipes, high blood pressure recipes

Recipe Main ingredients: 1000g grass carp Accessories: 30g green pepper, 100g onion (white skin) Seasoning: 20g rice wine, 10g green onion, 8g ginger, 10g soy sauce, 20g sugar, 15g vinegar, 2g salt, 2g sesame oil, 10g starch (corn), 20g vegetable oil Production process <1> Peel, wash and dice the onion; peel and mince the garlic. Heat 1 tablespoon of oil in a pan, add minced garlic and diced onion, sauté until fragrant, then add other ingredients and boil for about 2 minutes. Peel and wash the carrots, then cut into shreds; wash and cut into shreds the green onions; wash and cut into shreds the ginger slices; wash the green beans, blanch them in boiling water, then remove and drain. Remove the scales and internal organs of the flatfish, clean it, make several cuts on both sides of the fish body, sprinkle with shredded ginger, and steam it in a steamer. Pour one-third of the sweet and sour sauce on the steamed flatfish, sprinkle with shredded green onions, carrots and green beans and serve. Preparation Tips: If there is any leftover sauce from the sweet and sour fish, you can remove the vegetable residue, filter it, and refrigerate it for reuse.