In the preparation of fish, braised fish is the most common.The advantage of braised fish is that it can maximize the preservation of the fish's nutrients and flavor, and is the most nutritious way to cook fish.What are the methods for braised fish? Let's take a look!

Method 1 for braised fish

IngredientsPreparation

500g fresh fish, oldTofu200gPork belly150g.Green onions,Gingeras needed,Star anise1 piece, 2 tablespoons of Shao Xing wine, 1 tablespoon of old soy sauce,Soy sauce1 tablespoon,White sugar1 teaspoon, salt as needed.

Method steps

1. Clean the fish, slice the pork belly, slice the tofu, chop the green onions, slice the ginger, and wash the star anise.

2. Place a clean pot on the fire, add the pork belly, stir-fry until it turns color and releases oil, then remove it for later use:

3. Add more oil to the pot, add the fish, cook over low heat, after the surface is slightly golden, turn it over and fry until both sides are slightly golden.

4. Add the pork belly, ginger, green onions, and star anise that were cooked in step 2.Add Shao Xing wine, old soy sauce, soy sauce, and white sugar.

5. Pour in hot water that covers the ingredients in the pot, and boilafter opening, turn the heat down and simmer for about 30 minutes.6. Add tofu and salt.

7. Cook for another 10 minutes.

Method 2 for braised fish

Ingredients

Fresh

Carp1 piece (about 800g), 50g pork belly, smallLeafy vegetables60g,Doubanjiangsauce20g, 25g Shao Xing wine, chopped green onions, sliced ginger, 15g garlic, 3g white sugar,Vinegar5g,Salt2g,Black pepperBlack pepperMSGSugarSichuan peppercorns1g each, 2 star anise, red dried chili,Soy saucesesame oil20g salad oil.

Method steps

1. Remove the scales, gills, and internal organs from the carp, and wash it clean.Cut it into 5cm long segments, and score both sides of the fish segments, remove the fins, head and tail, and don't need it.

2. Slice the pork belly;Pick and wash the leafy vegetables;Crush the doubanjiang.

3. Add salad oil to the pot, add Sichuan peppercorns and star anise to fry fragrant, add ginger, garlic, and pork belly to stir-fry.Add sweet bean sauce, doubanjiang, Shao Xing wine, and soy sauce and stir-fry. Add hot water, add the fish segments (water should cover the fish).

4. AddChilislices, chopped green onions, vinegar, white sugar, and salt, cook until boiling, then simmer over low heat for 10 minutes, and then use high heat to thicken the soup. When the soup is slightly thick, remove the green onions, ginger, garlic, and star anise, add MSG, black pepper, and sesame oil, and serve.

Method 3 for braised fish

Ingredients

CleanYellow croaker1 piece (about 500g), lycheed,Smallwhite cabbagemushrooms, fat, 15g each of Shao Xing wine, 125g vegetable oil, 2g MSG, 4g salt, 25g soy sauce, 10g white sugar, 10g green onions, 300g soup, 0.5g Sichuan peppercorns, 5g sesame oil.

Method steps

1. Cut the fish into two sides, and score every 1.8cm.Cut lycheed into 3.3cm long and 0.3cm thick slices.Cut the white cabbage into 3.3cm long segments, and slice the fat into 0.3cm thick slices.

2. Cut the mushrooms in half;Chop the green onions;Slice the ginger.

3. Marinate the fish in soy sauce, then heat oil in the pot to 7-8, add the fish into the oil, and fry until golden.

4. Add salad oil, stir-fry with seasoning and ingredients, add soup, and add the fish. Simmer for about 1 hour, then remove the green onions, ginger, star anise, and add MSG, black pepper, and sesame oil. Serve.

Method 4 for braised fish

Ingredients

Carp salt, white sugar, MSG, Shao Xing wine, soy sauce, green onions, ginger, garlic, Sichuan peppercorns, chili, star anise, vinegar, starch.Scallions.

Method steps

1. Clean the carp, remove scales, gills, and internal organs, and then score it. Marinate with salt, Shao Xing wine, green onions, and ginger for about 1 hour.

2. Heat up the pot, add oil, and fry the fish on both sides until golden.

3. Heat up the pot, add a little oil, add green onions, ginger, garlic, Sichuan peppercorns, and star anise to fry fragrant, then add soup, soy sauce, salt, sugar, MSG, vinegar, and Shao Xing wine. After boiling, add the fried fish and simmer until cooked, then remove the green onions, ginger, and star anise, and thicken the soup with starch. Serve.