6 kinds of fish recipes, soup fresh and tender, nutritious and healthy, what kind of have you done?

  

The first type: home-cooked braised fish

Ingredients:

1 bream, 1 green onion, 2 red peppers, 2 garlic sprouts, ginger

Method:

1. Kill the bream to remove the internal organs, wash it, cut it with a knife on both sides, sprinkle a thin layer of salt on the surface, cornstarch, there must be cornstarch, the key to frying the fish without breaking the skin

2. You can put a little green onion and ginger slices in your stomach, marinate for 20-30 minutes, cut the green onion into sections, cut the garlic into cloves, prepare two red peppers, and a few garlic sprouts.

3. Prepare the soul sauce: two spoons of light soy sauce, one spoonful of dark soy sauce, half a spoon of salt, chicken essence, half a bowl of cooking wine. Absorb the moisture on the surface of the fish with kitchen paper, fry in oil until golden brown on both sides, and remove. Be careful not to turn over the fish before it is formed! In order to fry the perfect fish that does not break.

4. Pour a small amount of oil into a hot pan, pour in green onions, garlic and chili peppers and stir-fry until fragrant, put in the braided fish, pour in the soul sauce, pour the sauce on the front of the fish with a spatula, pour in a bowl of water, cover and cook for five minutes.

5. This step is the most important thing to make the soup rich! Add a spoonful of cornstarch and a bowl of water, mix well and pour it into the pot, take the soup with a spoon and pour it on the front of the fish to ensure that both sides are flavorful, cook for another five minutes, and finally sprinkle with garlic sprout leaves, simmer for half a minute.

The second type: steamed sea bass

Ingredients:

Sea bass, chives, ginger, millet, spicy pepper fish, clean the fins, cut off the head and tail

1. Cut a thick slice of about one centimeter on the back of the fish, do not completely cut off the side of the fish belly, leave a little on the side of the fish belly, and then clean it

2. Ginger slices, 10 cooking wine, 10 little oil, marinate for 10 minutes

3. Arrange the fish on a plate, put 10 ginger slices in boiling water, steam in a steamer over high heat for 6 minutes, simmer for 1 minute after steaming, pour out the soup, and remove the ginger juice

4. Put on the millet, spicy peppers, green onion shreds, pour hot oil, and then drizzle the steamed fish soy sauce

The third type: milky white crucian carp soup

Ingredients:

1 500g crucian carp, 2 eggs, appropriate amount of white mushrooms and tofu, ginger and shallots, goji berries, salt, pepper.

Method:

1.500g crucian carp washed, cut on both sides, add a small amount of salt, ginger and shallots, cooking wine, grasp and mix evenly, and marinate for 10 minutes.

2. After the crucian carp is marinated, wipe it dry with paper and set aside. Heat oil in a pan and fry two eggs and set aside.

3. Heat oil in a pot, fry the crucian carp until golden brown on both sides, add an appropriate amount of boiling water, fried eggs, ginger and green onion slices, and cook over high heat for 10 minutes.

4. Pour in the white mushrooms and tofu, simmer for 15 minutes, finally add an appropriate amount of salt and pepper, sprinkle with wolfberries, and remove from the pot.

Fourth: the home version of sauerkraut fish

Ingredients:

A piece of black fish, sauerkraut, enoki mushrooms

Method:

1. Slice the black fish heart, add salt, 10 cooking wine, 10 pepper, 10 corn starch, 10 oil, and grasp well.

2. Prepare a plate of sauerkraut, green onions, ginger, garlic, enoki mushrooms.

3. Add green onions, ginger and garlic to the oil and stir-fry until fragrant, pour in the sauerkraut and stir-fry, add a bowl of water, put in the enoki mushrooms and cook them, remove them and put them in a bowl.

4. Immediately take out the fish fillets when they are blanched, sprinkle with dried chili peppers, Sichuan peppercorns, white sesame seeds, and pour a spoonful of hot oil to stir up the fragrance~

The fragrant sauerkraut fish is ready, remember to simmer more rice.

The fifth: crispy hairtail

Ingredients:

About 2.5 kg of hairtail, green onion, ginger and garlic, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of light soy sauce, about 3 grams of salt, 2 grams of pepper, appropriate amount of dry starch, onion, 3 dried chili peppers, appropriate amount of barbecue seasoning.

Method:

1. After washing the hairtail, add green onion, ginger and garlic, cooking wine, 1 tablespoon of light soy sauce and oyster sauce, pepper and a little salt and marinate for about 30 minutes.

2. Add a little starch to the marinated fish and mix well, not too thick, otherwise it is not delicious, pour a little more oil into the pot than when stir-frying, so it is more fuel-efficient, add a few pieces of ginger to remove the smell when the oil is hot, put in the hairtail and fry until it is browned on both sides, do not always turn it over halfway, otherwise it is easy to scatter if it is not stereotyped.

3. Pour onions and chopped green onions into the bottom oil of the pot, stir-fry the dried chili peppers, put in some barbecue ingredients, pour in the hairtail and stir-fry evenly.

Sixth: spicy boiled fish

Main course:

250g fish fillet, appropriate amount of green vegetables, bean sprouts, appropriate amount of dried chili, a little vermicelli, appropriate amount of green onion and coriander

Ingredient:

1. 1 tablespoon of Pixian bean paste, 2 teaspoons of salt, 1 teaspoon of chicken essence, 1 tablespoon of light soy sauce, a little white sesame seeds, 1 tablespoon of corn starch, 1 teaspoon of white pepper

2. Marinate the fish fillets with a little salt, white pepper and cornstarch for half an hour, clean the green vegetables and bean sprouts, soak the vermicelli in advance, and cut half of the dried chili peppers into small pieces

3. Stir-fry the dried chili peppers and green onions until fragrant, pour in the bean paste and stir-fry the red oil, add half a pot of water, salt, chicken essence and light soy sauce and bring to a boil

4. Blanch the green vegetable bean sprouts for 1 minute and take them out, boil the vermicelli for 5 minutes and take them out, blanch the fish fillets for 1 minute, take out the green vegetable bean sprouts and vermicelli and spread them on the bottom of the bowl, add the fish fillets, put the coriander segments and dried chili flakes, pour hot oil and sprinkle white sesame seeds!