Eat more fish in spring, 5 kinds of home-cooked practices, with a variety of flavors, rich nutrition and calcium

Today I will share with you 5 kinds of fish practices, which are very suitable for home production, there are steamed and braised fish, I will share the key points of making with you, and friends who like it can try it!

1. [Steamed Haichang Fish]

【Ingredients】1 Haichang fish, ginger, green onion, cooking wine, salt, steamed fish soy sauce;

【Preparation of steamed Haichang fish】

1. The prepared pomfret should be cleaned, and the surface of the Haichang fish should also be scraped, with some fine scales, and then the internal organs inside should be removed and rinsed;

2. Clean the pomfret on the surface with a flower knife, the flower knife according to the preference to draw, the meat quality of Haichang fish is relatively thick, the flower knife is not only easier to steam but also better taste, the front and back of the pomfret with a good flower knife are smeared with a little edible salt, pour in cooking wine, put ginger slices, and marinate for 10 minutes;

3. Boil the water in the pot, add the marinated pomfret after the water boils, steam for 6 minutes on high heat, turn off the heat and simmer for 4 minutes after steaming, so that the steamed pomfret meat can be more tender;

4. When steaming pomfret, prepare a little shredded green onion and ginger, roll up the green onion around four fingers, roll it tighter, the tighter the roll, the better it is cut, cut it into shredded green onions, and soak the shredded green onions and ginger in clean water, which looks better;

5. After the pomfret is stewed, take it out and pour out the juice of the steamed fish, which can reduce the fishy smell;

6. Put the chopped green onion and ginger shreds, pour the steamed fish soy sauce, pour hot oil on the green onion and ginger shreds, and the delicious steamed pomfret is ready;

7. The meat is delicate, less fishy, and the method is simple;

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2. [Braised Yellow Croaker]

【Ingredients】1 yellow croaker, garlic, ginger slices, shallots, salt, light soy sauce, oyster sauce, cooking wine, sugar, dark soy sauce;

【How to make braised yellow croaker】

1. Handle the prepared yellow croaker, scrape off the scales to remove the internal organs and gills, and clean the black membrane in the belly of the fish; Cut a few knives on the surface of the cleaned yellow croaker to make it easier to absorb the flavor, and then use kitchen paper to absorb the moisture on the surface, so that it is not easy to splash oil when frying the fish;

2. Heat the pot, add cooking oil, put the yellow croaker into the pot, fry it on one side until golden brown, then turn it over, and fry both sides until golden brown;

3. After the yellow croaker is fried, add the prepared spices, ginger slices, green onion segments, garlic slices, and stir-fry until fragrant;

4. After the spices are stir-fried, add cooking wine to remove the smell, then pour in an appropriate amount of water, start seasoning, a small spoon of salt, light soy sauce, dark soy sauce, oyster sauce, a small spoon of sugar, stir well, white sugar is indispensable for braised yellow croaker, white sugar can not only improve freshness, but also remove the fish;

5. After the taste is adjusted, bring to a boil over high heat, turn to low heat and simmer for 6 minutes after boiling, turn to high heat to reduce the juice, do not remove all the soup, and leave a part of it to thicken;

6. First put the fish out of the pot and put it on the plate, drain the auxiliary materials inside, boil the soup in the pot over high heat, add a little water starch, hook it into a thin fish soup, and then pour it on the fish, so that the soup can stay on the fish when the fish is added up, and the taste is better;

7. Finally, sprinkle with chopped green onions, so that the delicious braised yellow croaker is ready;

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3. [Steamed sea bass]

Sea bass and freshwater sea bass are different in appearance and taste, the meat of sea bass is more tender, the simplest and favorite sea bass is steamed, steamed can be out of the pot, simple and convenient to cook is not high, the nutritional value of sea bass is also very high, especially it is rich in DHA, which is good for brain development, very suitable for friends with elderly and children at home, in addition to DHA, it is also rich in unsaturated fatty acids, which is also very good for the human body;

【Ingredients】1 sea bass, ginger, green onion, cooking wine, salt, edible oil, steamed fish soy sauce;

【Preparation of steamed sea bass】

1. Prepare a sea bass, because it is a steamed fish, so the fish does not need to be too big, generally about 1 pound is the best;

2. Scrape off the scales of the prepared sea bass, remove the internal organs and gills, and clean them, especially the black membrane and blood water in the stomach, if they are not cleaned, the steamed fish smell will be very strong;

3. Handle the clean sea bass on the side of the fish belly, cut off the connection between the fish head and the fish body, and then the part of the fish belly close to the tail needs to be cut along the cut fish belly and then cut a part down, so that the back can be better lying on the back, rather than lying down, and then cut the two sides of the back vertebrae of the fish with a knife, the depth is about 2 cm, so that not only can better taste but also easier to be steamed, after all the processing is done, put the fish on the plate, at this time the state of the fish is lying on the stomach, The flesh on both sides of the fish's belly can be exposed;

4. After the fish is processed, smear a little cooking wine on the surface, sprinkle a little salt, put ginger slices, and marinate for about 10 minutes, so as to better remove the fish;

5. Boil the water in the pot, steam the marinated fish directly in the pot, steam on high heat for about 8 minutes, this needs to be decided according to the size of the fish, the steaming time of the fish can be shortened to 6 minutes, the water is boiled on the pot to steam to reduce the loss of water in the process of steaming, so that the steamed fish will be more tender, after steaming, turn off the heat and simmer for 4 minutes before leaving the pot;

6. When steaming fish, cut some shredded green onions and ginger, remove the white onion from the prepared shallots, roll it tightly, be sure to roll it tightly, and then cut it into shreds, and put the cut shreds in cold water, the shape can be more beautiful;

7. Pour out the extra water of the steamed fish on the plate, put the chopped green onion and ginger shreds, pour hot oil to stimulate the fragrance of the ingredients, and finally pour a circle of steamed fish soy sauce along the fish body, and the delicious steamed sea bass is completed;

8. The steamed sea bass is tender and juicy, with less fishy smell, which is very suitable for the elderly and children at home;

4. [Crucian carp shoot soup]

Crucian carp is definitely the most common kind of fish, its vitality is tenacious, the reproduction rate is fast, it is one of the fresh fish that can be eaten regardless of the north and south, especially in winter, crucian carp has become a frequent visitor on the table before and after the Spring Festival, after the Spring Festival in March and April is when crucian carp is listed in large quantities, the taste is delicious, the meat is fat, friends who like to eat fish can take advantage of the present to eat more crucian carp, today with the fattest crucian carp and seasonal fresh bamboo shoots to make a fish soup, delicious;

【Ingredients】1 crucian carp, 1 bamboo shoot, ginger, salt;

【How to make crucian carp shoot soup】

1. Clean the crucian carp you bought home, if you want to make a delicious fish soup, the cleaning must be in place, the blood and black membrane in the fish's stomach are cleaned, and the mucus on the surface of the fish body is also scraped clean;

2. Put the cleaned crucian carp aside and drain the water, prepare the ingredients needed to make the soup, peel the prepared bamboo shoots, peel off the old roots, cut them into hob pieces for later use, and slice the ginger;

3. Add a little cooking oil to the pot, the oil temperature is 5 into the heat, put in the crucian carp, the crucian carp must drain the water on the surface, so that it is not easy to break the skin when frying the fish, do not easily turn the fish when it is just into the pot, and then gently push it when it feels set, so as not to break the skin, you can use a non-stick pan if you are not confident in frying the fish, simple and convenient, turn it over after frying, and fry both sides until golden;

4. After the fish is fried, add the prepared ginger slices and stir-fry until fragrant, the ginger slices can remove the fishy and increase the fragrance, add hot water after the ginger slices are fragrant, and cook the soup on high heat for about 5 minutes, heat the water and cook over high heat These are the two key points;

5. After 5 minutes, add the blanched bamboo shoots, the bamboo shoots must be blanched in advance, the stewed fish soup is more delicious, and the fish soup is boiled on high heat after adding the bamboo shoots;

6. After boiling, turn to low heat and simmer for about 10 minutes, the taste of crucian carp and bamboo shoots will be better combined;

7. After stewing, add a small spoon of salt to taste, other seasonings are not needed, and the delicious crucian carp shoot soup is ready, and the soup is delicious;

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5. [Braised Sunfish]

The meat of the sunfish is tender and the fish bones are few, so it is very popular with everyone, but the disadvantage is that the size of the sunfish is generally smaller, and the big ones are rare, and the selling price is also relatively high, the price is similar to that of sea bass; There are also a lot of sunfish practices, which can be steamed or braised in a braised way, and what I share with you today is the practice of braised sunfish, which is simple, the meat is delicious, and the taste is also very good;

【Ingredients】3 sunfish, ginger, garlic, chili, shallots;

【How to make braised sunfish】

1. Clean the sunfish bought home, the blood and black membrane in the fish belly should be cleaned, and the ingredients should be prepared after processing, ginger slices, millet spicy cut into rings, garlic peeled, shallots separate the green onion white and green onion, and cut into sections;

3. Heat the pot, add an appropriate amount of cooking oil, put the drained sunfish into it, fry one side until golden brown, turn it over, and fry the other side until golden brown;

4. After the fish is fried, add ginger, garlic, millet spicy, and green onion, and put it in to stir-fry until fragrant.

5. Add an appropriate amount of water, a small spoon of salt, a little cooking wine, light soy sauce, dark soy sauce, oyster sauce, stir well, and bring to a boil over high heat;

6. After boiling on high heat, turn to low heat and continue to cook for 2-3 minutes, the size of the sunfish is relatively small, so you don't need to cook for too long.

7. After the fish is stewed, finally sprinkle in the green onion segments, and it can be out of the pot, first put the fish out of the pot;

8. Bring the soup in the pot to a boil over high heat, add a little water starch to thicken the soup, pour the soup on the fish, and the delicious braised sunfish will be ready;

9. The meat is fresh and tender, which is very suitable for the elderly and children;