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Braised pork, braised eggplant, braised fish, braised ribs, etc. are common dishes in home cooking, today and share with you a "braised fish" method, braised methods are the same size, the key is that the fish body is not broken skin and flavor, today to share with you, interested friends at home to try to do it.
Ingredients: Carp
Accessories: garlic, ginger, green onion, star anise, dried chili peppers
Seasoning: watercress paste, cooking wine, soy sauce, soy sauce, salt, chicken powder, pepper, thirteen spices, sugar, aged vinegar, water starch, sesame oil
【Braised fish】——Tender on the outside
1. Let's start preparing the ingredients
First of all, we prepare a fresh carp, scrape the scales to remove the internal organs and gills, wash off the mucus of the fish body and the black membrane of the belly of the fish, the mucus and the black membrane have a very heavy fishy smell, be sure to clean it. (Troublesome friends can let the stall owner deal with)
After cleaning, the flower knife is placed obliquely on both sides of the fish body to facilitate the taste when marinating, and when playing the flower knife, you should press the fish body tightly with your hands to avoid slipping and hurting the hand.
2. Marinate the fish below
Then sprinkle salt on the fish, pour a little cooking wine to fish, massage the fish body, let it absorb the juice into the flavor, marinate for 10 minutes.
3. Start preparing the excipients below
Prepare a few garlic flattened for easy sautéing, a piece of ginger, cut into thin slices, then prepare a piece of green onion, cut into green onion pieces, all put together, add two star anise, a few dried chili peppers for later.
4. Fry the fish below
At this time, the fish is almost pickled, we evenly sprinkle flour on the fish, suck dry the water on the top must be sprinkled to the dry state of the fish body, so that the frying will not stick to the pan, but also make the fried fish golden to form a crispy crust.
After all the treatment, we fry the fish, the oil temperature is 60% hot, the oil surface is slightly smokey, carrying the fish tail first immersed in the oil pan to fry for a while, the fish head part is not easy to cook, to first immerse in the oil pan to fry for a while, so as to be consistent with the fish body, and then slide the whole fish into the oil pot, the oil temperature will drop to 50% heat, keep the medium heat fried for 6 minutes, this step is to fry the fish, fry the shape.
When frying, do not turn over the fish body, so as not to damage the fish skin to affect the shape, when the fish body is fried to a golden brown, the surface is very scorched, gently fish out, oil control and reserve.
5. Start cooking below
Leave a little bottom oil in the pot, add a spoonful of watercress sauce, stir-fry the bean paste to fry the red oil, pour in the prepared shallots, ginger, garlic and other small ingredients to stir-fry together, stir-fry the aroma and then pour half a spoonful of cooking wine along the edge of the pot, the ethanol in the cooking wine will evaporate with the increase of cooking temperature to volatilize the fishy smell of the fish.
Then turn the heat to add the right amount of water, put in a little old pumping background color, soy sauce 5 grams of fresh, add a spoonful of salt, a spoonful of chicken powder, two spoons of pepper, a spoonful of thirteen spices, do not like thirteen spices can not put, put the fried fish into it, keep pouring the soup on the fish, do not turn the fish so as not to turn the fish to open the flesh, cover the pot and turn the lid to simmer for 10 minutes.
After 10 minutes, the carp has absorbed the soup to become very tender, can be gently punctured with chopsticks, this time add a small spoonful of white sugar to freshen, and then poured on half a spoonful of aged vinegar, aged vinegar can soften the fish bones, but also make the fish more tender, continue to pour soup on the fish to make the taste more even, the soup gradually thickened after gently put the fish out, placed in the plate for later.
Finally, add a little water starch to the remaining soup, turn on high heat to harvest the soup into a viscous state, then pour a little sesame oil and stir well, pour the soup evenly on the fish, sprinkle with green onions and delicious.
Well, a delicious braised fish is ready.
Technical highlights:
1. Fried fish should be more oily and hot enough to be crisp and dry, the fish head part is not easy to cook, it should be immersed in the oil pan and fried for a while, so that it can be consistent with the raw and cooked fish.
2. If you have patience, you can not add starch, boil for a while, the original juice will be thicker and more flavorful.
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