If you are afraid of getting fat in autumn, you may wish to eat fish tonic. These 10 fish recipes are worthy of your collection!

Autumn is the season for tonics, but many people are afraid that a lot of tonics will lead to obesity. You might as well eat some fish. Fish is one of the best aquatic foods for tonics. Fish is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate by the human body. Share 10 different methods of fish, nourishing and delicious, you also learn to make it for your family to eat, let’s take a look at the methods:

👋Demoli's home-cooked fish stew

Materials needed: 1 carp, vermicelli, braised tofu, coriander, pork belly, soybean oil, salt, soybean paste, onion, ginger, garlic, pepper, aniseed, dried chili, sugar,

Practice steps:

1. Soak the noodles in advance, put the noodles in a container, pour boiling water to make the noodles soft, and then soak the noodles in warm water for 1-2 hours. The time should not be too short. The noodles should be fully soaked and soaked. There is no hard core.

2. Remove the scales and gills of the fish, as well as the internal organs and black film in the belly of the fish, wash, and wipe the water on the surface of the fish.

3. The carp has a fishy line. Remove it. Otherwise, it tastes fishy. Cut each of the fish head and tail to the bones, so that you can cut off the fishy line and cut the fish head. Find a small white spot, there is the fishy line, pull it with your nails, while pulling, slowly tap the body of the fish with the back of the knife, so that it is easy to pull out the whole line, if it is impossible to break the fishy line. Turn the fish over, there is also a fishy line on the other side. Pull it out in the same way. Then cut a few knives on the fish body so that the fish is easy to taste.

4. Cut the tofu into 1 cm thick slices and slice the pork belly. Prepare the seasoning, cut green onion into sections, slice ginger, cracked garlic, dried chili, pepper, aniseed, soybean paste, and soybean paste is called Doubanjiang in the northeast.

5. Heat the pan, rub a layer of ginger juice with the ginger slices, then pour in the oil, after the oil is hot, add the carp and fry, fry one side and shape it, turn it over, and fry again On the other side, fry the fish to golden brown on both sides, put the fish out for later use, rub the pan with ginger, so that the fish will not break or stick to the pan.

6. Add a little oil to the pot, add the pork belly and stir fry to get the oil, then add the green onion, ginger, garlic, dried chili, pepper, and fry the aniseed until fragrant.

7. Add the bean paste and stir-fry to get the flavor of the sauce, add carp, add boiling water, and the amount of water is level with the body of the fish, because the stewing time is relatively long, the water should be added at one time, and if the amount of water is not enough, you can add it later. Boiling water, do not add cold water. Then add sugar, bring to a boil on high heat, turn to low heat and simmer for 20 minutes

8. When the time is up, put tofu and vermicelli on both sides of the fish. If it is dry vermicelli that has not been soaked, it is best to put it in 10 minutes in advance, boil, continue to simmer for 15 minutes, and taste the saltiness. The sauce is salty, according to your personal taste, add salt to season it, and thicken the fish soup over high heat. Keep some of the soup, put it out of the pot, put coriander and chopped green onion and start eating.

👋Whitebait Omelette

Ingredients: 150 grams of whitebait, 3 eggs, appropriate amount of oil and salt, 1 shallot, 1 ginger, 1/2 tablespoon of cooking wine, 1/2 teaspoon of white pepper,

Practice steps:

1. Wash the whitebait and drain the water

2. Put the whitebait in the plate, add ginger, cooking wine, and pepper to marinate for 10 minutes to remove the fishy smell

3. Knock the egg into a bowl, add salt, beat evenly, chopped green onion

4. Pick the marinated whitebait out of the ginger, put the whitebait and green onion in the egg liquid, and stir evenly

5. Add oil to the pot to heat up, put in the egg liquid, spread it out, and fry on a low fire. Shake the wok from time to time to prevent the egg liquid from sticking to the bottom

6. After the egg liquid is fry and solidified, turn over and fry the other side, fry both sides to make golden brown, turn off the heat, take a flat plate and buckle in the pan, buckle the egg cake in the plate, cut into pieces, and place in the plate Can

👋Home-style sauerkraut fish

Ingredients: 750 grams of quick-frozen sea bream meat, 1 coriander, appropriate amount of oil, 1 packet of sauerkraut fish seasoning, 1 green onion, 1 piece of ginger, 1 tablespoon of cooking wine,

Practice steps:

1. Put the sea bream meat in cold water in advance at room temperature to thaw, wash, drain the water, chop green onion, ginger slices, it can also be made with quick-frozen pangasius, no fish bones

2. Cut the fish meat into larger coins and thin and thick slices. There are three packs of ingredients in the seasoning package you bought. One pack is for marinating fish, one is for sauerkraut, and the other is for soup.

3. Put the fish slices on the plate, add 1 spoon of cooking wine, add the bacon buns, grab well, and marinate for 5 minutes

4. Add oil to the pot and heat, add chopped green onion, ginger slices and saute, add sauerkraut and stir fry for a taste

5. Add boiling water, then add the soup, boil, boil for 5 minutes, cook the taste of sauerkraut, remove the sauerkraut and place it in a basin

6. Bring the soup in the pot to a boil, shake the fish fillets into the pot, boil, cook for 1-2 minutes, turn off the heat

7. Pour the fish fillets and soup on the sauerkraut in the pot, add coriander, a pot of hot and sour sauerkraut fish is ready, isn’t it very simple

👋Crucian tofu soup

Ingredients: 2 crucian carp, 1 tofu, 1 coriander, appropriate amount of oil and salt, 1 ginger, 1 tablespoon of cooking wine, 1\2 teaspoons of white pepper,

Practice steps:

1. To make crucian carp soup, use live fish for the fish. The broth tastes fresher. First, remove the scales and gills of the crucian, and dig out the internal organs. The black film in the belly of the fish should be removed. The black film in the belly of the fish is compared. Fishy, ​​clean it, wash the fish and wipe off the surface moisture

2. Cut the tofu in half, then cut into 1 cm thick slices, cut coriander into sections, and slice ginger

3. Scratch both sides of the crucian carp, spread evenly with a small amount of salt, sprinkle a small amount of cooking wine and marinate for 10 minutes, so that the fishy smell of the crucian can be removed.

4. Heat the pan, rub a layer of ginger juice with ginger slices, and then pour in the oil. When the oil is hot, add the carp and fry. After frying one side, turn it over and fry again. On the other side, fry the two sides to golden brown, rub the pan with ginger, so that the fish will not break or stick to the pan when frying. When cooking fish soup, the step of frying fish is essential. The crucian carp soup made after frying the fish is milky white. If you boil it directly without the frying step, the soup will be boiled water.

5. After the crucian carp is fried, pour in boiling water. If the fish is not over, add enough water. Add ginger slices, bring to a boil on high heat, turn to medium and low heat, add tofu when the soup in the cooking pot is milky white, and then Change to high heat and cook for ten minutes, add salt to taste, turn off the heat, sprinkle in white pepper and coriander, stir well, and the delicious and nutritious crucian tofu soup is ready.

👋Broiled crucian carp

Ingredients: 2 crucian carp, 1 coriander, appropriate amount of oil and salt, 1 green onion, 3 slices of ginger, 2 cloves of garlic, 1 tablespoon of braised soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of rice vinegar, 10 peppercorns, 2 dried chilies, 1 white sugar Tablespoon, 2 tablespoons of starch,

Practice steps:

1. Remove the scales, gills, and internal organs of the crucian carp, wash, and wipe off the water on the surface of the crucian carp. Cut the crucian carp several times on each side, so that the crucian carp will be easier to cook

2. Sprinkle the starch on the dish, evenly dip a layer of starch on both sides of the crucian carp, then shake the crucian carp a few times to shake off the excess starch, so that the fish will not break when frying and will not stick to the pan.

3. Add oil to the pot and heat up. When the oil heats up and slightly smokes, add the crucian carp and fry it. Fry one side to make it golden, then turn it over and fry the other side. Fry the carp on both sides to make it golden. When you enter the pot, you don't move it. The skin is shaped and then turned over. If you don't fry it, turn it over. The fish is easy to break or break.

4. Pour out the oil for frying fish. The oil for frying fish is fishy. Add a little oil to the pan to heat up, add green onion, ginger slices, garlic granules, peppercorns, dried chili and fry them to create a fragrance.

5. Add the fried crucian carp, add appropriate amount of hot water, half of the fish is enough, then add cooking wine, braised soy sauce, sugar, salt, rice vinegar, bring to a boil over high heat, turn to low heat to make the flavor.

6. In the meantime, turn the crucian carp once to make both sides taste evenly. When there is a little soup left after cooking, turn on the high heat to collect the juice, turn off the heat, serve the plate, and sprinkle with parsley.

👋Sauce Braised Loach Fish

Ingredients: 500 grams loach fish, 1 coriander, appropriate amount of oil, 100 grams of soybean paste, 1 piece of green onion, 1 slice of ginger, 2 cloves of garlic, 1 teaspoon of thirteen incense, 1 tablespoon of cooking wine, 1 braised soy sauce Tablespoon, 4 dried chilies, 1/3 tablespoon of sugar

practice:

1. Remove the internal organs of the loach, clean it up, add salt and scrub to wash away the slime of the loach, wash it with water, or without removing the internal organs, put the loach in the water, add a little vegetable oil in the water to make the loach spit out the mud

2. Cut dried chili into sections, don’t use chili seeds, chopped green onion, mince ginger, slice garlic, cut parsley, and dilute the soybean paste with a little water if it is dry

3. Add oil to the pot and heat up, add the green onion, ginger and garlic until fragrant, add the soybean paste and stir fry, stir-fry the soybean paste, add half a bowl of water, add soy sauce, cooking wine, sugar, thirteen incense, dried chili, and bring to a boil

4. Add the loach fish, bring to a boil, turn to a low heat and cook until it tastes. During the period, turn the loach fish over once, and be careful to shake the wok from time to time to prevent the sauce from sticking to the bottom. Heat until a little soup remains and the sauce becomes sticky. When it is thick, turn off the heat, sprinkle with coriander, and serve.

👋Boiled fish cubes with beer

Ingredients: 1 carp, 1 can of beer, appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 3 dried chilies, 1 tablespoon of rice vinegar, 1/2 tablespoon of white sugar, 2 tablespoons of soy sauce,

Practice steps:

1. Clean up the carp, dry the surface water of the fish, and chop the fish into sections with a knife

2. Cut green onion into green onion, slice ginger, smash garlic, prepare beer

3. Add oil to the pot and heat up, add the fish section, fry both sides to golden brown, and serve to control the oil and set aside

4. Pour out the oil for frying fish in the pot. The oil for frying fish is fishy. Add a little oil to the pot, heat it up, add chopped green onion, ginger slices, garlic diced, pepper, dried chili and stir fry until fragrant.

5. Pour in the fried fish segments, pour beer, soy sauce, rice vinegar, add sugar, salt, boil over high heat, turn to medium and low heat to taste

6. When there is a little broth left after cooking, turn off the heat, serve on a plate, and sprinkle with coriander.

👋Home-style braised octopus

Ingredients: 2 octopus, 1 coriander, appropriate amount of oil and salt, 1 scallion, 1 ginger, 2 garlic cloves, 10 peppercorns, 1 dried chili, 1/2 tablespoon sugar, 1 tablespoon rice vinegar, 1/2 braised soy sauce Tablespoon, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine

Practice steps:

1. Thaw the hairtail in advance, remove the head and tail, remove the internal organs, cut into sections with a knife, and remove the black film from the belly of the fish. The black film is fishy, ​​so it must be removed and washed.

2. Cut the hairtail with three knives on both sides to make it easier to taste. Cut the onion into sections, slice the ginger, and crack the garlic.

3. Add oil to the pot and heat up, add the octopus and fry it until the surface is golden on both sides, remove the oil to control, if the amount of oil is low, fry the octopus twice

4. Pour out the oil in the pot, leave a little base oil, add the green onion, ginger, garlic, pepper, dried chili and stir fry until fragrant

5. Add the octopus, pour in cooking wine, rice vinegar, add a bowl of hot water, add light soy sauce, braised soy sauce, salt, sugar, bring to a boil on high heat, turn to a low heat, and cook the octopus into the flavor (during the period, turn the octopus once noodle)

6. When there is a little soup left, turn off the heat, remove the octopus, pick up the green onion, ginger, garlic, pepper, and dry chili. Pour the remaining soup on the octopus and sprinkle with coriander.

👋Poached fillet

Ingredients: 2 balsa fish, 400 grams of soybean sprouts, 1 coriander, 1 egg white, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 3 cloves of garlic, 1/2 tablespoon of pepper, 2 tablespoons of Pixian bean paste, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of starch, 1 teaspoon of chicken powder, 1 tablespoon of ground dried chili,

Practice steps:

1. The pangasius is placed in water in advance to thaw naturally, and the soybean sprouts are washed and cleaned.

2. Cut the pangasius in half lengthwise, slice the fish into slices, place them in a basin, and use a little salt, cooking wine, starch and a egg white to catch the fish fillets. Marinate for 15 minutes to remove the fishy taste. The fish fillets are very good. Tender, don't scratch it when sizing

3. Add water to the pot and bring to a boil, add the soybean sprouts and blanch until they are dead, remove and place in cold water to cool, remove the controlled water, and place in a large bowl for later use

4. Add oil to the pot and heat up, add the chopped green onion and minced ginger until fragrant, add the Pixian bean paste and stir-fry the red oil on low heat, and fry the bean paste until it is cooked.

5. Add appropriate amount of water, soy sauce, cooking wine, sugar, chicken powder, boil, shake the fish fillets into the pot, boil, and cook the fish fillets just after they are broken

6. Pour the soup and fish fillets on the soybean sprouts, add minced garlic and chili, and sprinkle with coriander

7. Add oil to the pot and heat up, add the peppercorns to a low heat and fry slowly. When the peppercorns are fried until slightly charred, pour the hot oil on the minced pepper and garlic.

👋Steamed Pomfret

Ingredients: 1 golden pomfret, 1 coriander, 2 Thai peppers, appropriate amount of salt, 1 scallion, 1 piece of ginger, 2 tablespoons of steamed fish soy sauce, 1 teaspoon of pepper, 1 tablespoon of cooking wine

Practice steps:

1. Remove the gills, internal organs and the black membrane of the abdomen of the golden pomfret, and rinse it well

2. Cut a few knives on each side of the fish body, so that the fish is easier to steam. Spread the fish twice with a little salt, cooking wine, and pepper, and marinate for 10 minutes

3. Put sliced ​​ginger and green onion into the bottom of the plate, stuff appropriate amount of green onion and ginger slice into the belly of the fish, put the sliced ​​ginger and green onion on the fish

4. Bring the steamer to a boil, put the plate in the basket, cover the pot, and steam for 8-10 minutes. The steaming time depends on the size of the fish. Increase or decrease the time. When the time is up, turn off the heat and simmer for 2 minutes.

5. In the meantime, shred the green onion, the Thai pepper, and the coriander into sections

6. Take out the steamed golden pomfret, remove the green onion and sliced ​​ginger, pour out the water in the dish, the soup from the steamed fish is more fishy, ​​put the green onion and Thai pepper shreds on the fish, and pour the steamed fish soy sauce

7. Add oil to the pot and heat up, heat the oil until it smokes, pour the hot oil on the shredded green onion and chili, and sprinkle with parsley, then serve