Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Braised fish is one of the dishes of Fujian cuisine, now in the home cooking is also one of the common, there are many kinds of methods, fish delicious nutritional value and high, rich in protein, fat, vitamin A, phosphorus, iron and other nutrients, today and share with you with the carp made of home-cooked braised fish, taste sour and spicy fresh, simple to make, there are interested friends try to do it.
Ingredients: Carp
Accessories: white green onion, ginger, star anise, peppercorns, dried peppercorns, tomatoes
Seasoning: bean paste, cooking wine, salt, aged vinegar, sugar, dark soy sauce, oyster sauce, sesame sesame oil
1. Prepare the ingredients below
Prepare a clean carp, press the body of the fish tightly with your hands to avoid slipping, and cut a knife to the fish bone every 2 cm apart, not through.
Add 2 grams of salt and spread over the fish, sprinkle flour on top of the fish, and sprinkle the fish inside and out.
2. Prepare the excipients below
Prepare a white shallot and cut it diagonally into horseshoe slices for later.
Prepare a few garlic grains and pat flattening for later.
Prepare a piece of ginger cut into slices, put together with green onion, garlic.
In the pot, add two more star anise, 1 gram of peppercorns and 1 gram of dried peppers.
Prepare one tomato, remove the stems, cut into small pieces and set aside.
3. Fry the carp in oil below
When the oil temperature rises to 60% heat, the oil surface smoke is 60% hot, the temperature is about 180 degrees, take out the carp, hold the tail, and put the fish head into the oil pan to fry for a while.
Then let go, put the whole fish into the oil pan and fry, after one side is fried, turn the fish over, fry the other side, use a spoon to pour hot oil on the exposed oil surface, this process will last five minutes to six minutes, be sure to turn on the medium heat, fry the fish until golden and crispy, you can control the oil.
4. Start cooking below
Leave the bottom oil in the pot, add 10 grams of watercress sauce, fry the watercress sauce evenly, fry the watercress sauce after the red oil, add the green onion, ginger, garlic, star anise, dried pepper, peppercorns and then add tomatoes to stir-fry together, stir-fry the juice of the tomatoes, the soup is more intense.
Add the right amount of water, pour in 5 grams of cooking wine, 4 grams of salt, 6 grams of sugar, then add the fried carp, add a little soy sauce, add a little background color, add a little oyster sauce, mention the umami, bring the water to a boil on high heat, pour the soup on the fish, then cover the pot, turn the heat to low and simmer for 6 minutes.
After 6 minutes, lift the lid, drizzle with 4 grams of aged vinegar, drizzle with sesame sesame oil, cook for 30 seconds on low heat, remove the carp and place on the plate.
Then use the fence to fish out the residue in the soup, turn on the high heat, collect the soup until it is viscous, then pour the soup evenly on the fish, and finally garnish with a little coriander.
Well, a delicious home-cooked braised fish is ready.
Technical highlights:
1. When frying fish, the oil temperature just under the pan should reach 60% heat, first fry the fish to set the shape, then reduce the oil temperature, and slowly fry the fish.
2. When grilling fish, do not put balsamic vinegar prematurely, so as not to volatilize prematurely.
3. After fishing out the carp, remove the residue, collect the soup until it is viscous, and then pour the juice.
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