The most authentic braised fish

Braised fish is the most authentic way. Fish is delicious and can be used for stew, soup or stew. Braised fish is our favorite dish, and there are many ways to do it. Let's share with you the most authentic method of braised fish.

The most authentic stewed fish is 1 ingredients.

Snapper 1

Ginger quantity

Garlic right amount

Appropriate amount of yellow rice wine

Proper amount of soy sauce

Proper amount of onion

Appropriate amount of pepper

Proper amount of vinegar

Methods/steps

Clean the fish, drain the water, cut a few knives on the back of the fish (it is easier to taste), wipe the fish clean with a little salt and marinate for about 20-30 minutes!

Cut the ginger, cut the dried pepper, peel the garlic, cut the onion, and prepare the yellow wine and soy sauce (I forgot to take pictures)!

When you sit in a pot and heat it until hot smoke comes out, pour in a proper amount of oil and heat it until hot smoke comes out. Shake the pan so that the oil can penetrate around (this step is very important, if the pan is not hot enough, the oil will stick to the pan), add the salted fish and fry until golden brown, turn it over and continue frying until golden brown!

When frying the second side, add garlic, shredded ginger and red pepper, stir-fry until fragrant, then add 2 tablespoons of yellow rice wine and appropriate amount of soy sauce, and add 2 small bowls of boiling water to continue cooking!

When the soup is thick, continue to collect the juice over medium heat. At this time, you can gently pour the soup on the fish with a spatula. At this time, you can sprinkle a spoonful of vinegar to remove the fishy smell, but I rarely put it!

When the soup is almost gone, you can turn off the fire and put on the plate. Sprinkle with chopped green onion and pour with thick soup, and you can enjoy this delicious braised fish!

The most authentic fish stew method 2 ingredients

Carassius auratus 1

Proper amount of oil

Proper amount of salt

Appropriate amount of onion, ginger and garlic

Soy sauce 20 ml

Soy sauce 10ml

25 ml cooking wine

Sugar 5g

A small amount of red pepper

Proper water starch

A little vinegar

Methods/steps

Scaled crucian carp and cleaned internal organs for later use. Cut a flower knife on each side of crucian carp. Use salt, cooking wine, a little vinegar, soy sauce, soy sauce cover 15 minutes!

Heat the oil in the pan, add some salt and fry the crucian carp. Don't turn it over in a hurry. Shake the pan later. The fish can be shaken and turned over until both sides of the fish are slightly yellow.

Stir-fry shallots, ginger, garlic and peppers in a wok, or add some fragrant shavings according to your own taste!

Add fried crucian carp. Add the right amount of water.

After boiling, add soy sauce, soy sauce and sugar.

Fire 15 minutes. When the fire is on, you can pour the soup on the fish with a frying spoon.

Take out the fish, add a little salt and chicken essence to the soup, pour in water starch and stir well.

Then pour the soup on the fish.

The most authentic method of stewing fish 3 ingredients

Silver carp 700 grams.

Proper amount of edible oil

Proper amount of salt

Proper amount of sugar

Sichuan pepper

chinese anise

Appropriate amount of fragrant leaves

Cinnamomum cassia proper amount

Appropriate amount of Chili sauce

Appropriate amount of dried pepper

Methods/steps

700 grams of silver carp, in the market, silver carp is usually sold separately, and the price of silver carp head is much more expensive than fish body. The head is generally used for making soup, and the body is generally used for stewing. When cleaning, clean the black film in the fish belly.

Prepare seasonings: pepper, star anise, cinnamon, fragrant leaves and dried peppers. In which dried peppers are cut into sections. In addition, prepare some Chili sauce. My mother grinds my Chili sauce, or I can go to the supermarket to buy soy sauce and peanut butter instead.

Heat the wok with low heat, pour in the cooking oil, then add the dried Chili and ginger, stir-fry until it tastes spicy and ginger.

Put the fish pieces into the pot one by one with chopsticks and start frying. Don't touch the fish pieces with a shovel when frying. Note: the fire should be small, not big, and it should be fried slowly.

When frying one side until golden brown, turn the fish over gently with a shovel to avoid damaging the fish.

Put all the spices prepared above, including pepper, cinnamon, star anise, fragrant leaves, Chili sauce and so on. Put it in a fish pot, then pour some soy sauce, add some sugar and salt. You can also put some shallots.

Cover the pot and bring it to a boil over medium heat, then turn to medium heat and cook for about 5 minutes until the soup becomes less and the fish becomes soy sauce.

Turn off the fire, simmer 1-2 minutes or so, take out the pan and put it on the plate, so that the stewed fish pieces are spicy and sweet, a little salty, but very tasty and delicious!