Simple home-cooked fish practice daquan

Teach you 12 kinds of home-cooked fish, simple and practical. Learn it and show off your skills at holiday family dinners.

There is a rich family dinner every Spring Festival, and fish dishes are essential. The practice of sharing twelve plates of fish is exquisite, which indicates that there are a lot of fish in the Spring Festival, so it is a common custom in China to eat fish in the Spring Festival. On New Year's Eve, there is a fish at every table. Fish is homophonic, and there is "surplus" every year, which is auspicious and festive. In China, fish symbolizes stability, happiness and prosperity. People like to use fish to express good wishes, such as more than a year, more than a year, more than a year. The meat of the fish is tender. Compared with the meat of livestock and poultry, it tastes softer and easier to digest and absorb. The Spring Festival is approaching, and fish dishes are indispensable on the table. I want to eat fish, but I can't cook it. Teach you 12 different ways to cook fish at home, which is simple and practical. If you learn it, holiday family dinners will be popular. Let's see what we can do.

Home-cooked fish with Chinese sauerkraut

Ingredients: 750g of quick-frozen nail fish, coriander 1 root, proper amount of oil, pickled fish seasoning 1 package, onion 1 segment, ginger 1 slice, cooking wine 1 spoon,

Exercise:

1. Put the nail fish in cold water in advance and thaw naturally at room temperature, wash it, drain the water, cut the onion into chopped green onion, slice it with ginger, or make it with quick-frozen Basha fish without fishbone.

2. Cut the fish into thick slices with larger coins, and buy a seasoning bag, including three bags, one bag of pickled fish, one bag of sauerkraut and one bag of soup.

3. Put the fish fillets into the plate, add 1 tbsp cooking wine, add the bacon bag, grab it evenly and marinate for 5 minutes.

4. add oil to the pot and heat it. Add chopped green onion and ginger slices and stir-fry until fragrant. Add sauerkraut and stir-fry to taste.

5. Add boiling water, then add stock, bring to a boil, and cook for 5 minutes until the sauerkraut is tasty. Take out the sauerkraut and put it in a basin.

6. Boil the soup in the pot, shake the fish fillets into the pot, boil, cook for 1-2 minutes, and turn off the heat.

7. Pour the fish fillets and soup on the sauerkraut in the basin and add the coriander. A pot of hot and sour appetizing fish with Chinese sauerkraut is ready, isn't it simple?

Steamed golden pomfret

Ingredients: golden pomfret 1, coriander 1, Thai pepper 2, proper amount of oil and salt, onion 1, ginger 1, 2 tablespoons of steamed fish soy sauce, pepper 1 teaspoon, cooking wine 1 tablespoon.

Exercise:

1. Remove the black membrane from the gills, viscera and abdomen of golden pomfret, and rinse.

2. Make several cuts on both sides of the fish, so that the fish can be steamed more easily. Rub the fish twice with a little salt, cooking wine and pepper and marinate for 10 minute.

3. Put ginger slices and onion slices into the bottom of the dish, put a proper amount of onion and ginger slices into the belly of the fish, and put ginger slices and onion slices on the fish.

4. Boil the steamer, put the plate into the steamer, cover the lid, and steam for 8 ~ 10 minutes. The steaming time will increase or decrease according to the size of the fish. Time's up. Turn off the fire and stew for 2 minutes.

5. During the period, onion is shredded, Thai pepper is shredded, and coriander is cut into sections.

6. Take out the steamed golden pomfret, remove the onion and ginger slices, and pour out the water in the plate. The soup from the steamed fish is very fishy. Put shredded onion and Thai pepper on the fish and pour in the steamed fish sauce.

7. Heat the oil in the pot, heat the oil until it smokes, pour the hot oil on the shredded onion and pepper, and then sprinkle with parsley. Serve.

Braised fish with beer

Ingredients: carp 1, beer 1 can, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, pepper 10, dried pepper 3, rice vinegar 1 tablespoon, and sugar/kloc.

Exercise:

1. Clean the carp, dry the surface moisture of the fish, and cut the fish into sections with a knife.

2. Cut the onion, slice the ginger, break the garlic and prepare the beer.

3. Heat the oil in the pot, add the fish section, fry both sides golden, and remove the oil for later use.

4. Pour out the oil of fried fish in the pot, which smells fishy. Add a little oil to the pot, heat it, add chopped green onion, ginger slices, garlic, pepper and dried pepper and stir-fry until fragrant.

5. Put in the fried fish section, pour in beer, soy sauce and rice vinegar, add sugar and salt, boil over high fire, turn to medium heat and taste.

6. Turn off the heat when there is a little soup left, put it on a plate and sprinkle with coriander.

Braised fish with black bean sauce

Ingredients: sea bass 1, coriander 1, proper amount of oil and salt, Laoganma douchi oil pepper 1.5 tbsp, onion 1, 2 slices of ginger, 2 cloves of garlic, pepper 10, aniseed 1.

Exercise:

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2. Cut the onion, slice the ginger, explode the garlic, and cut the parsley into small pieces.

3. Add oil to the pot, heat it, and fry the sea bass over high fire. Fried golden on both sides, add onion, ginger, garlic, pepper and aniseed and stir-fry until fragrant.

4. Pour in cooking wine, then add appropriate amount of hot water, Laoganma Douchi sauce, braised soy sauce, white sugar and rice vinegar, and bring to a boil over high heat, then turn to low heat to taste. Meanwhile, turn the fish over.

When there is a little soup left, add salt to taste, turn on the fire to collect the juice, and turn off the fire when the soup becomes thick.

Steamed Kaiping fish

Ingredients: 1 snapper, 2 red peppers, 1 coriander, 2 tablespoons oil, 3g salt, 1 onion, 1 ginger, 3 tablespoons steamed fish and soy sauce, 1 tablespoon cooking wine.

Exercise:

1. Clean the chopped snapper, especially the black film in the belly of the fish, scrape it clean, sprinkle a little pepper, pat a little cooking wine and a little salt, and marinate for 10 minute.

2. Cut the red pepper, cut the green onion into filaments and soak in water.

3. Cut off the head and tail of the pickled bream, put it aside and cut off the fins. The fish body is divided into pieces with a thickness of 1 cm from the belly to the back. Be careful that the fish's stomach is not broken and must not be cut off.

4. Put the onion and ginger strips on the bottom of the plate, put the cut fish into a triumphant shape, put the fish head in front, and put the ginger and onion strips instead of the fish tail.

5. Add water to the steamer to boil, put it in the pan, cover the lid, steam the water for 5 minutes after boiling, and turn off the fire for 2 minutes.

6. When the time comes, fry the onion and ginger strips, pour the water out of the plate, put the shredded onion and red pepper rings, and pour the steamed fish and soy sauce.

7. Add oil to the pot and heat it until it smokes. Pour hot oil on shredded onion and garnish with coriander.

Boiled fish fillet

Ingredients: 2 Basha fish, 400g bean sprouts, coriander 1, egg white 1, proper amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, 2 tablespoons of pepper 1/,2 tablespoons of Pixian bean paste and soy sauce/kloc-.

Exercise:

1. Basha fish is naturally thawed in water in advance, and soybean sprouts are washed.

2. Cut the Basha fish in half along the length, slice the fillets, put them into a basin, evenly grab the fillets with a little salt, cooking wine, starch and a kind of protein, and marinate for 15 minutes to remove the fishy smell. Fish fillets are tender, so don't scratch them when sizing.

3. Boil the pot with water, blanch the soybean sprouts until dry, remove them and cool them in cold water, remove the purified water and put them in a large bowl for later use.

4. Heat the pan with oil, add chopped green onion and Jiang Mo until fragrant, add Pixian bean paste and red oil and stir-fry over low heat, and stir-fry the bean paste until cooked.

5. Add appropriate amount of water, soy sauce, cooking wine, sugar and chicken powder, and bring to a boil. Pour the fillets into the pot and bring to a boil. Cook the fillets until they are just cut.

6. Pour the soup and fish fillets on the bean sprouts, add minced garlic and pepper, and sprinkle with coriander.

7. Heat the pan with oil, add pepper and fry slowly. When the peppers are fried to a slight scorch, pour the hot oil on the chopped peppers and garlic.

Dry fried hairtail

Ingredients: hairtail 500g, proper amount of oil and salt, several slices of ginger, pepper 1/2 teaspoons, thirteen spices 1/2 teaspoons, and starch 3 tablespoons.

Exercise:

1. Thaw the hairtail section with cold water (I bought the frozen hairtail section), cut off the head and tail of hairtail, and remove the internal organs. A layer of black film in the belly of fish must be removed, which is particularly fishy. Wash hairtail.

2. Add salt, ginger, pepper and thirteen spices to the fish section, stir well and marinate for 15 minutes.

3. Put the starch into the dish and evenly coat the hairtail with a layer of starch. After the hairtail section is completely covered with starch, put it in a plate and let it stand for 10 minute, so that the starch will regain its moisture and stick to the hairtail section, and it will not fall off when frying.

4. Add oil to the pot until it is 60% to 70% hot. Put one in first, make dense bubbles around it immediately, and the oil temperature will be fine. Put the hairtail segments on one by one. If the oil content is low, fry in two batches, not once, and fry the fish pieces until they are set.

5. Turn to low heat, fry the fish until the skin is golden and crisp, take out the oil control and serve.

Boiled fish fillet

Ingredients: Carassius auratus 500g, egg white 1, proper amount of oil, onion 1, ginger 1, red pepper 1, coriander 1, cooking wine 1 tablespoon, 2 tablespoons of steamed fish black soybean oil, and 60 white pepper.

Exercise:

1. Put the bought nail fish in cold water and thaw naturally at room temperature.

2. Cut the fish into thin and even slices, and the thickness of the fillets should be even, so that the maturity is consistent when drowning, and there will be no difference between raw and cooked.

3. Put the fish fillets in a large bowl, add cooking wine, white pepper and a little salt, and marinate for 10 minutes after catching them evenly, so as to remove the fishy smell of the fish. After the time, add an egg white and grab it evenly, then add starch and grab it evenly, so that the cooked fish fillets are tender and smooth.

4. Cut half the onion into filaments, half the onion into sections, slice the ginger, shred the red pepper and cut the parsley into sections. Red pepper and coriander can match the color of the dish, which looks appetizing and has high value.

5. Add water to the pot, add ginger slices, onion slices and cooking wine, and bring to a boil. When the water is about to boil, put the fillets in the pot and blanch them. Don't put it all in at once, cook until the fillets turn white and float. (Fish fillets must be unfolded one by one when they pass through the water, otherwise they will not be cooked easily. Don't overcook the fish fillets, they are easily broken.

6. Skim off the floating foam, take out the fish fillets, put them on a plate, add shredded onion, shredded red pepper and shredded coriander, pour steamed fish and soy sauce all around, heat the oil in the pot, heat the oil until it smokes, and pour the hot oil on the shredded onion. This dish is ready.

Home-cooked braised crucian carp

Ingredients: 2 crucian carp, coriander 1, proper amount of oil and salt, onion 1, 3 slices of ginger, 2 cloves of garlic, braised soy sauce 1 tablespoon, cooking wine 1 tablespoon, 2 tablespoons of rice vinegar, pepper 10, and 2 dried peppers.

Exercise:

1. Scales, gills and internal organs of crucian carp are removed, washed and water on the surface of crucian carp is wiped clean. Cut a few knives on each side of the crucian carp, so that it is easier to burn and tastes better.

2. Sprinkle starch on the plate, evenly coat a layer of starch on both sides of the crucian carp, and then shake the crucian carp a few times to shake off the excess starch, so that it will not break the skin and stick to the pot when frying fish.

3. Add oil to the pot and heat it. When the oil is slightly smoky, fry the crucian carp, fry one side golden, turn over, fry the other side, fry the crucian carp on both sides golden, and take it out for later use. When the fish enters the pot, move less, turn it over after the fish skin is set, and then fry it. This kind of fish breaks its skin easily.

4. Pour out the oil of fried fish. The oil of fried fish smells like fish. Add a little oil to the pan and heat it. Add onion, ginger, garlic, pepper and dried pepper and stir-fry until fragrant.

5. Add the fried crucian carp and the right amount of hot water, not half of the fish. Then add cooking wine, braised soy sauce, sugar, salt and rice vinegar, bring to a boil over high fire, and turn to low fire to taste.

6. In the meantime, turn the crucian carp over once to make both sides taste even. When there is a little soup left, turn on the fire to collect the juice, turn off the fire, serve out, and sprinkle with parsley.

Dry fried small yellow croaker

Ingredients: 500g croaker, proper amount of oil and salt, 2 slices of ginger, pepper 1 teaspoon, thirteen spices 1 teaspoon, cooking wine 1 teaspoon, and 3 tablespoons of starch.

Exercise:

1. Remove the head and viscera of the yellow croaker and wash it. You can clean and drain water without removing your head.

2. Put the yellow croaker in a dish, add salt, cooking wine, thirteen spices, pepper and ginger slices, mix well and marinate for 20 minutes.

3. After the time is up, take another plate, put the starch in it, dip the yellow croaker in a layer of starch one by one, shake off the excess starch and let it stand for 5 minutes.

4. Add oil to the pot and heat it to 60% to 70% heat. Add croaker one by one (if there is little oil, don't put it all at once, fry it in batches) and fry until it is solidified.

5. Deep-fry the fish on both sides with medium and small fire until it is golden and crisp (turn it from time to time to fry both sides to the same degree of raw and cooked), remove the oil control, and add some salt and pepper when eating.

Braised Hairtail in Brown Sauce

Ingredients: 2 hairtail, coriander 1, oil, salt, onion 1, ginger 1, 2 garlic cloves, pepper 1, dried pepper 1, sugar 1 spoon, rice vinegar.

Exercise:

1. Thaw hairtail in advance, remove head and tail, remove internal organs, cut into sections with a knife, and remove a layer of black film from the belly of the fish. That black film smells fishy, so it must be removed and washed.

2. Make three cuts on both sides of hairtail, which is convenient for eating. Slice onion, slice ginger and pat garlic.

3. Add oil to the pot and heat it. Add hairtail and fry until golden on both sides. Take out the oil control. If there is less oil, fry hairtail twice.

4. Pour the oil out of the pot, leave a little base oil, and add onion, ginger, garlic, pepper and dried pepper to stir fry.

5. Add hairtail, pour cooking wine and rice vinegar, add 1 bowl of hot water, add soy sauce, salt and white sugar in soy sauce, bring to a boil with high fire, turn to low heat, and cook hairtail to taste (turn hairtail once in the meantime).

6. Turn off the fire when there is a little soup left, take out the hairtail, pick up the onion, ginger, garlic, pepper and dried pepper, pour the remaining soup on the hairtail and sprinkle with parsley.

Soft fried whitebait

Ingredients: 250g whitebait, 2 eggs, proper amount of oil and salt, ginger 1 slice, cooking wine 1/2 tablespoons, white pepper 1/2 teaspoons and starch 3 tablespoons.

Exercise:

1. Wash whitebait, control the moisture, add ginger slices, salt, cooking wine and white pepper into whitebait, mix well, marinate for 10 minute, and pick out ginger slices to remove the fishy smell of whitebait.

2. Beat the eggs into a bowl, put the unused yolk into it, break it up, add starch and mix well, make it into a paste, and put the whitebait into the paste and mix well.

3. Add oil to the pot and heat it to 80%, and fry the whitebait one by one. If there is not much oil, fry whitebait in two batches.

4. Deep-fry the whitebait until golden brown, remove and control the oil, and put it on a plate.

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