Everyone says that eating fish caught from the water is better than eating fish caught from the ground, and that fish caught from the water are the most popular,Braised FishThis is one of the classic recipes.And because our country is so vast, there are many different ways to braise fish in the "Complete Collection of Braised Fish Recipes," which allows everyone to try them out.

Complete Collection of Braised Fish Recipes

IngredientsPreparation

Grass Carp600 gramsFive-spice Pork10 grams, Green OnionsGingerGarlic 50 gramsWinter MelonAs neededChinese Parsley10 grams, Salt 15 gramsWhite Sugar10 gramsMSG5 grams, RiceVinegar10 grams, Dark Soy Sauce As neededLight Soy Sauce10 grams, Cornstarch 50 gramsBlack PepperA pinch, Star Anise 3Black Pepper10 grams, Cooking Wine 20 grams

Steps

1. Wash the green onions, ginger, and garlic. Slice the green onions, ginger, and dice the garlic. Wash and chop the Chinese parsley into segments;

2. Wash and slice the winter melon. Slice the five-spice pork and set aside. Wash the grass carp, remove the head, and slice it into pieces;

3. Marinate the fish pieces with 5 grams of salt, 2 grams of MSG, 10 grams of green onions, ginger, 5 grams of black pepper, 10 grams of cooking wine, and cornstarch for 10 minutes;

4. Heat an appropriate amount of oil in a pot, and heat it up to a medium heat. Add the marinated fish and fry until the outside is crispy and the inside is tender, and set aside for later use;

5. Heat 15 grams of oil in a pot, add green onions, ginger, and garlic to sauté, then add the five-spice pork to stir-fry until the meat changes color, and add 1000 grams of water;

6. Add 10 grams of dark soy sauce, 10 grams of light soy sauce, 5 grams of black pepper, 5 grams of MSG, 10 grams of white sugar, and 10 grams of vinegar. Then,Bring to a boil;7. Add the winter melon slices, and stew the fried fish pieces over high heat for 10 minutes, then turn the heat to medium and stew for another 8 minutes. Finally, bring to a boil and add the Chinese parsley.

Recipe for Festive Braised Fish

Ingredients Preparation

Carp

Two, Green and Red Bell Peppers As needed, Green Onions, Ginger,Soup StockSweet Wine, Dark Soy Sauce,Fermented Bean CurdChili Sauce, Salt, Bell Peppers, Water Starch As needed.Steps

1. Wash and dry the carp, chop it into uniform pieces, and marinate with salt and cooking wine for later use;

2. Chop the green and red bell peppers into small pieces, and chop the green onions into segments. Sauté 200ml of oil in a pan until hot, and add the carp after marinating;

3. After the carp is fried until both sides are golden brown, remove it and set aside;

4. Add a little oil to the pan, and sauté the green onions, ginger, and garlic. Then, add the green and red bell peppers;

5. Add fermented bean curd and chili sauce, rice wine, and dark soy sauce. Pour in soup stock, salt, and bell peppers, and stir until well combined. Bring to a boil, and add the carp;

6. After boiling, turn the heat to medium and simmer until the sauce thickens. Remove the fish and sprinkle with an appropriate amount of green onions;

7. Add water starch to the soup in the pot to thicken, and then drizzle it over the fish.

Recipe for Wine Braised Fish

Ingredients Preparation

Grass Carp As needed, RedChili Pepper，Chopped ChiliPickled PepperSauceGinger, Garlic,LeeksCooking Wine, Oyster Sauce, Salt, MSG As needed.Steps

1. Wash and dry the grass carp, and cut it into uniform pieces, and marinate with salt and cooking wine for later use;

2. Chop the red chili peppers into small pieces, and chop the leeks into 1 cm segments. Chop ginger and garlic. Mix with pickled pepper and cooking wine for later use;

3. Heat oil in a pan, add the marinated fish and fry until golden brown, and remove it and set aside;4. Add a little oil to the pan, and sauté the ginger, garlic, and pickled pepper. Then, add the fried fish and stir-fry;5. Add wine, chopped chili, and red chili. Bring to a boil, and reduce the sauce. Then, sprinkle with leeks and serve.

Recipe for Sichuan Braised Fish

Ingredients Preparation

Fish 1, Green Onions, Ginger, Garlic As needed, Sauce, Cooking Wine, Pickled Vegetables, Chinese Parsley, Green Onions,

(Millet) As needed, Chili As needed.

Steps

1. Clean and fillet the fish, and cut it into pieces. Marinate with (cooking wine), green onions, ginger, and salt for 15 minutes;2. Wash and chop the Chinese parsley, green onions, ginger, and garlic. Chop the chili peppers.3. Chop the pickled vegetables. Heat oil in a pan, and sauté the fish over low heat until both sides are golden brown, and remove it and set aside;

4. Add green onions, ginger, and garlic to the pan, and sauté. Then, add sauce, pickled vegetables, and chili peppers, and stir-fry.

5. Add a little water, cooking wine, and the fried fish. Cover the pot and simmer for a few minutes, then turn the heat back to high;

6. Add green onions and Chinese parsley and serve.

Chop the kimchi into small pieces. Heat oil in a pan over low heat and fry the fish until both sides are golden brown.

Add chopped green onions, ginger, and garlic to the pan and stir-fry until fragrant. Then add the kimchi, soy sauce, chili powder, and stir-fry.

Add a little water, cooking wine, and the fried fish. Cover the pan and simmer for a few minutes, then turn the fish over.

Sprinkle with chopped green onions and cilantro and serve.