A list of the contents of this article:

How to stew fish without sticking to the bottom of the pot?

Cut the ginger into slices and rub it in a hot oil pan to wipe a larger area. Fry the fish when the oil is 80% hot, so it won't stick to the pan.

After the oil temperature drops to 30% heat, turn on medium and medium heat, then add the fish that control the dry moisture. In this way, whether it is fried fish or stewed fish, it will not stick to the pot.

After the pot is hot, wipe it with ginger, put some salt in it and faint, and then fry the fish, it is not easy to stick the pan. To fry the fish and turn it over, shake the pan gently, try to turn it with a spatula, and fry it again if it is sticky. Fish wrapped in cornflour and then fried, fried with more oil, it is easy to turn over.

Wash the pan, wipe it dry and heat it, coat the bottom of the pan with fresh ginger, then put in the oil, wait for the oil to heat, and then fry the fish. It won't stick to the pot.

Remove the scales, belly and rinse off the fish with vinegar. Change the knife. Prepare the seasoning. Put the oil in the pan and stir the incense with seasoning. Add a little soy sauce. Add vinegar. Add beer. Add the right amount of water and 1 spoon of sugar. Add the right amount of salt. Boil the soup and simmer with fish for 20 minutes. 1 finished product.

Wash the pan clean, and then heat the pan, without any moisture, then pour the oil in, and then use the oil skillet, pan, wok, non-stick pan, can. If you don't stick the pot, you don't have to cook it too hot. If it is an ordinary frying pan, it will burn until it is smoky.

How do you cook the stewed fish at home?

1. After the carp is cleaned, cut a knife under the cheek and find the fishy line. Hold the fishy thread with your hands, then gently chop it on the back of the fish with a knife, and slowly stretch out the fishy thread while chopping, and there is also one on the other side, which should also be stretched out. Cut a few knives on the fish to taste it. Heat the pot and add a little lard.

2. Stewed fish is a delicious home-cooked dish. The preparation method is as follows: prepare ingredients: fish, spring onions, ginger, garlic, cooking wine, salt, pepper, chicken essence and so on. Wash the fish, cut them into pieces and marinate them with cooking wine and salt for 10 minutes. Chopped onion, ginger and garlic. Cool the oil in a hot pan and fry the fish until golden on both sides.

3, raw materials: carp 500 grams (other fish can also), onions, ginger, garlic, shiitake mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, edible oil.

The easiest way to stew fish?

1. Stewed fish is a delicious home-cooked dish. The preparation method is as follows: prepare ingredients: fish, spring onions, ginger, garlic, cooking wine, salt, pepper, chicken essence and so on. Wash the fish, cut them into pieces and marinate them with cooking wine and salt for 10 minutes. Chopped onion, ginger and garlic. Cool the oil in a hot pan and fry the fish until golden on both sides.

2. Wash the fish, put two knives on each side of the fish (the depth is close to the fish bone), apply Shaoxing wine and fine salt to marinate. Heat the frying pan, heat the oil until 70% hot, deep-fry the fish and remove.

3. Pour the oil in the pan, turn on the fire, gently slide the fish along the edge of the pan when the oil is smoking, turn and fry for about two minutes, fry a few slices of ginger, then add enough water at a time, add green onions, half a tablespoon of vinegar and sugar, bring to a boil.

4, raw materials: carp 500g (other fish can also), spring onions, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, edible oil. Wash the fish and soak them with refined salt for 5 minutes and 10 minutes.

5. the method is as follows: remove the internal organs, gills and scales of the fish and chop them in half. Cut the fish into thick chunks. Heat the hot pot and add oil, star anise, spring onions and ginger to stir-fry. Fry the chopped fish in the pan. Fry the fish white. Put in cooking wine, add boiling water, the water should not pass the fish.

6, the practice of stewed fish pieces Daquan way one: raw materials: crucian carp 500 grams (other fish can also). Auxiliary materials: spring onion, ginger, garlic, mushroom, jujube, salt, vinegar, light soy sauce, rice wine, vegetable oil. Wash the fish and pre-soak them with salt for 5 minutes and 10 minutes.

The practice of fish Daquan home cooking stewed fish

1. Prepare ingredients: wash the fish, remove scales, gills and internal organs, cut into thick slices and set aside. Fried fish: add spring onions, ginger and star anise to stir-fry fish in a hot pan. Fry fish fillets until golden on both sides. Boil the fish: add boiling water, bring to the boil, turn to low heat and simmer for 35 minutes.

2. Heat the iron pot, pour in the right amount of oil, and wait until the oil is 40% to 50% hot, then put the pepper into it. When the oil is 70 or 80% hot, put the pork belly in and stir-fry until the meat changes color. Then put the onions, ginger and garlic into it and continue to stir-fry. Add another spoonful of soy sauce and stir well.

3. Scrape and wash the fish and change the knife. Cut the fillet into slices, cut the mushrooms into two, cut the bamboo shoots into thin slices, and cut the spring onions and ginger into large pieces. Blanch the fish in hot water, add a little cooking wine to remove the fishy smell, and fish out when there is more foam in the pot.

4. Fry the fish first and then stew the fish, which can be stewed into a thick white soup, and the soup will not turn white directly; the salt should be put last, so that the fish can not become firewood.

5, raw materials: carp 500 grams (other fish can also), onions, ginger, garlic, shiitake mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, edible oil.

When stewing crucian carp soup, some people fry it first and some people stew it directly. What is the correct way to do it?

Crucian carp can be stewed directly without frying. Fish can be stewed directly without frying. Fried or not fried, taste heavier, personal hobbies, generally do crucian carp soup, ventilation and stomach, phlegm, fat, carbohydrate, vitamin B nicotinic acid, etc., can nourish blood, nourish eyebrow beans, including protein. Wash the black beans and soak them in clean water for an hour.

It must be fried, or the fish soup will not be white. The stewed fish soup should bear in mind these three points: first, pickling and deodorizing; second, frying pig oil; and third, stewing with boiling water.

Second, when frying fish, both sides must be fried thoroughly, fish head and tail must be fried, so that deodorization can be thorough, and the fish soup can be as white as milk. Third, cold water into fried fish, add green onions and ginger slices, boil over high heat, medium heat for about 20 minutes, so that the fish soup is white and fresh, without fishy smell.

And the fish will also be very delicious; for the question of whether it should be stewed with boiled water or cold water, we also need to pay attention to the correct method is to add boiling water stew, hot water will precipitate fish oil, fish glue and other substances, so that the fish soup will be thick and white, and the crucian carp soup will be very delicious.

To make fish soup, do you want to fry the fish first? First of all: must be based on different parts of the fish because different parts of the fish practice is different, such as common: crucian carp soup, fish head soup, fish bone soup … These generally pay attention to the thick milky white soup, so frying first is really delicious, (to be exact, the soup should be more "delicious").

When stewing crucian carp soup, the most avoid directly into the pot stew, to deal with crucian carp, pickled for a while to remove the fishy smell, frying in the pan, so that you can pour into the boiling water stew.

Why fry the fish before stewing it?

1. Another important skill in stewing milkfish soup is to fry the fish before stewing. Just wipe the bottom of the pot with ginger to prevent sticking to the pan, and then pour in the cooking oil and fish in turn, which is equal to frying until both sides turn yellow. In order to make delicious stewed fish, it is very important to grasp the heat.

2. On the one hand, it is for the beauty and integrity of the fish skin. The most important thing is that the fish soup boiled out is very white and thick. It will be right to try it yourself next time.

3. Fry the fish on both sides with oil and fix the knot on the skin, so that it is not easy to break when stewing the fish. Before stewing the fish, fry the fish on both sides with the oil of the spring onion and ginger frying pan, then put the hot water and stew on the boil, so that the fishy smell of the fish will come out instead of being stuffed in the soup. It's good to eat more at ordinary times.

4. Of course, if you want the soup milky white, you should also pay attention to one point, that is, when adding water, prepare hot water or warm water, but after the cold water is put into the pot, the soup can not be milky white.