It's the New Year, there are fish every year, and fish is one of the essential Chinese New Year's Eve meals. Today to share the home cooking of braised carp, the fish is fragrant, the taste is not fishy, suitable for all ages, delicious and rice.
Ingredients: carp, garlic, ginger, shallots, coriander, peppers
Seasoning: salt Seafood sauce, sweet noodle sauce, light soy sauce, dark soy sauce, cooking wine
First prepare the fresh carp for slaughter and clean, soak in water for 10 minutes to remove blood and fishy smell. Prepare a little more garlic, chop the ginger into slices, cut the shallots into pieces, and prepare some green peppers and coriander to freshen up.
Then scrape the scales on the surface of the fish body, especially the black film and blood in the belly of the fish must be wiped clean, otherwise it will be very fishy when it is burned.
Next, take the most critical fishy line on the inside, cut a knife from the back of the fish's head and tail, and then take a few more shots, and then pull the white line inside to take it out. Turn over and take out the fishy line on the other side as well.
Change the two sides of the fish body to a uniform one-word flower knife and cut a few more knives, so that it is easier to taste when firing.
At home, I will tell you a little trick today, if the fish is relatively large and small, cut it into two pieces from the middle. When placed in the pot, it will not show its head and tail, cut it and put it in the basin for later.
First heat the pot dry and heat it, then add a little salad oil, shake the pot a few times, let the pot be covered with oil, and pour the oil out. Put a little green onion oil in the pot, sprinkle with the right amount of salt, so as to prevent the frying of fish from sticking to the pan, the oil temperature is slightly higher, the oil temperature is 50% hot to put the fish in, you can quickly set the shape, the skin will not break. Stop for 5 seconds and tilt the pan again to heat the fish more evenly.
Fry for about a minute or so, then use a spoon to slowly turn over and fry the other side, so that the skin of the fried fish is very tight and will not break the skin, turn over and fry for another minute, shake the pan slightly, don't let the sticky pan. Wait for the yellowish on both sides to smell the fragrance and pour out the oil control and set aside.
Leave a little oil in the pot and put a little lard to increase the flavor, and put some pork belly without lard. When the oil is hot, put a few broken star anise first, fry the star anise into a brown color without too much heat, and add green onion, ginger, garlic and stir-fry to make the aroma. Add a few more peppercorns to freshen and flavor.
Sauté the onion, ginger and garlic until brown, add the soybean sauce and stir-fry the sauce aroma. Then add the seafood sauce, sweet noodle sauce stir-fry to add flavor to increase the aroma of the fish, eat it and leave a fragrant mouth. Put a little more raw soy sauce to improve the taste, a little old soy sauce to increase the color, cooking wine more can improve the taste of the color is also good-looking. Put some more aged vinegar to fish.
If you want to cook the fish deliciously, be sure to stir-fry the sauce slowly over low heat, stir-fry until the oil and sauce are separated. Pour in the right amount of boiling water or broth. Put a spoonful of salt, a spoonful of pepper and open over high heat to fry the fish. After simmering for a minute, add the parsley and green peppers and break the peppers slightly to make it easier to taste.
Simmer for another minute on high heat and then turn off the heat, cover the pot, simmer for five minutes first, open the lid and shake the pot a few times to prevent sticking to the bottom of the pan. Then turn the fish over, or you can use a spatula to turn it over and pick out the coriander and pepper. Simmer for another 5 minutes so that the fish tastes more evenly. Pick out the parsley and peppers.
Turn the heat on a little wider and start collecting the juice, burn the soup until it is sticky, push the fish head forward, push the tail back to piece the fish into a whole strip, and then pour it into the dish. This practice is very suitable for operation at home, simple and hassle-free, the taste is not bad, and finally a little green onion is added to increase the flavor and make the fish look more appetizing.
Every year there is fish, Chinese New Year's Eve the braised carp necessary for rice is ready. If you like it, follow me and share different foods every day.