Su's dried grilled fish, without the use of the oven can also make the effect of crispy outside and tender inside, the meat is tender and crispy, super fragrant
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I don't know if the fish on the Chinese New Year's Eve meal is eaten last or the first to eat at new year's day? Our family was the last to finish eating the fish. Braised fish are eaten too much, no novelty, really tired of eating. Today we will make a Su-style dry roasted fish, without the use of the oven can also make the effect of crispy outside and tender inside, the meat is tender and crispy, super fragrant
【Dish name】:Su's dried grilled fish
【Required ingredients】: a grass carp, a spoonful of cooking wine, a spoonful of light soy sauce, a green onion, a few cloves of garlic, a piece of ginger, a spoonful of dark soy sauce, a spoonful of vinegar, a spoonful of sugar, a spoonful of salt, an appropriate amount of water, a piece of star anise, a suitable amount of peppercorns,
【Cooking steps】:
1. Let's deal with grass carp first. If the fish is alive, it is best to buy live, so that it is the freshest, after buying back, remove the internal organs, fish gills, scrape off the outer fish scales, wash off the mucus, and deal with clean blood and water.
2, and then chop the fish into large pieces, if the knife is good, you can first open the fish in half, and then cut into pieces. If the knife is not good, just turn it into a large piece. Then add a large spoonful of cooking wine to the bowl to remove the fish, a spoonful of soy sauce to enhance the taste, a small amount of salt to adjust the saltiness, an appropriate amount of green onion, ginger and garlic to remove the fishy flavor, stir evenly and marinate for half an hour.
3: After the fish is marinated, add an appropriate amount of cooking oil to the pot and heat it. Fish meat should be thoroughly drained of the surface of the juice, otherwise it will be splashed with hot oil, which is easy to hurt yourself. If you have starch at home, you can wrap a thin layer of starch, fry it in the pan, and fry it slowly over medium-low heat. When the fish is just out of the pan, don't turn it in a hurry to prevent the fish skin from sticking to the pan and breaking. As a result, the final dish sells badly.
4, when frying fish, do not use medium-low heat to fry the fish thoroughly, until the fish bones are also crisp. The use of small fire is to prevent the phenomenon of external paste from growing too much. Make sure the whole fish is cooked to the same degree. Wait until the shape is set before slowly turning the fish body. Let all the surrounding areas fully accept the frying, fried until the surface of the fish is golden. Then control the oil to fish out for later, and the oil control step should be careful, otherwise the dish may become greasy.
5, when the fish is oil-controlled, we prepare the seasoning ingredients we need to say more, change the knife to chop and spare. Prepare a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of vinegar, an appropriate amount of sugar, salt, pepper, mix well, and finally add the right amount of water to stir to make the sauce, and then prepare some peppercorns, star anise. Used to remove fishy flavor.
6: Put the freshly prepared sauce directly into the pot and bring to a boil over high heat. Then add all the prepared spices and ingredients to the pot and cook to bring out the aroma, then remove the onion, ginger and garlic without leaving only the soup in the pot. Add the fried fish pieces to the pan.
7: Keep cooking on high heat and dry the soup in the pot. Tightly wrapped around the surface of the fish. When only some of the sauce remains in the pot, turn to a low heat, and slowly let the surface of the fish have some burnt paste, adding some burnt brown flavor. If you don't like it, you can just collect the soup.
8, finally sprinkle with green onions as a garnish, so that a bowl of fragrant Su-style dry grilled fish is ready. The outside is crispy and the inside is tender, all crispy, and full of flavor.
【Cooking Summary】:
All you can ask for in the belly of a fish is fish oil, roe, and fish bubbles, and everything else.
Be patient when frying fish, fry slowly over low heat, fry the fish thoroughly, and fry it crispy.
Copywriter: See and hear the food and see it
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