There are several best practices for peeling fish:
Method 1: Braised and skinned fish.
Clean the peeled fish, change the knife on both sides of the fish body, put it in green onion and ginger water, smear it evenly and marinate for ten minutes.
Pour oil into a frying pan, wipe off any remaining moisture from the fish, and fry until golden brown on both sides.
Put a piece of hot pot base in the wok, add green onion and ginger and stir-fry until fragrant, pour in an appropriate amount of hot water, add four tablespoons of sugar and an appropriate amount of salt and chicken essence, boil over high heat, and remove the spices.
Put in the peeled fish, cover the pot and simmer for 30 minutes, and finally turn on the high heat to reduce the juice before serving.
Method 2: Braised peeled fish with tempeh.
Ingredients: 500g peeled fish, 3 tablespoons tempeh, 5 cloves of garlic, 1 piece of ginger, 1 shallot, 1 teaspoon salt, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, appropriate amount of starch, 2 tablespoons cooking wine, 1 tablespoon pepper.
Leave the bottom oil in the pot, add minced ginger, minced garlic and tempeh, stir-fry over low heat until fragrant, then add 1 bowl of water, add 1 tablespoon of oyster sauce, add 2 tablespoons of light soy sauce, boil and put in the peeled fish.
Cover the pot, simmer for 10 minutes, then reduce the juice on high heat until the soup is reduced, then remove from the pot and serve.
Method 3: Garlic steamed peeled fish.
Ingredients: 3 peeled fish, 1 head of garlic, 1 shallot, appropriate amount of salt, 3 tablespoons of cooking wine.
After cleaning the skinned fish, coat it with a layer of cooking wine, then a layer of salt, and place it on a plate.
Pat the garlic flat and chop, sprinkle evenly and then peel the fish on top.
After the steamer is steamed, put it in the steamer, steam it on high heat for 10 minutes, and sprinkle in chopped green onions after steaming.
Method 4: Sweet and sour peeled fish.
Ingredients: 500g of grilled fish, 1 green and red pepper, 1 shallot, 3 tablespoons tomato paste, a little salt, 3 tablespoons sugar, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, appropriate amount of starch, 2 tablespoons cooking wine, 1 tablespoon pepper.
Rinse the peeled fish.
Heat the oil in a pan, add minced garlic and dried chili peppers and stir-fry until fragrant, then add green and red peppers and stir-fry.
Add tomato paste, sugar, salt, chicken essence and stir-fry seasoning.
Add an appropriate amount of water and bring to a boil, then remove the spices.
Add the peeled fish and cook until it is cooked through.
Finally, turn on high heat to reduce the juice and then serve it.
Peeled fish has a high nutritional value due to its tender and unique taste, rich in nutrients such as protein and unsaturated fatty acids. In addition, the skinned fish also has a good therapeutic effect, which can warm and nourish qi, replenish deficiency and aphrodisiac. Therefore, health and nutrition can be obtained while enjoying good food.