Hello everyone, I'm Kaka, and today I would like to introduce you to a home-cooked braised fish recipe.
Braised fish is the first choice of three scales, three scales is one of the carp, this fish is characterized by the skin of the scales is very small, the meat is particularly fat, you are doing steaming, braised can be, so we prefer the economical three lin to make this dish Ah, then with this fish, next we follow the order, began to make this braised fish.
First go to the market to ask the fish seller to slaughter the fish, to scale, to gills, to the guts, after going home, we will rinse the fish repeatedly under the tap water several times, and then look at her belly, and then see if there is any residue in its gills, there must be a residue for him to completely remove, and then use kitchen paper to suck the skin of the fish dry for him, the next is the fish on the cutting board, give him a cutting knife, what should you pay attention to when cutting the knife, when the first knife is cut, the depth of the knife edge must be shallow. The second knife starts the third knife, the fourth knife and the fifth knife, the depth of these knives should be deep, all the way to the fishbone spurs, then the last knife is in the tail of the fish, this knife should also pay attention to its depth is also relatively shallow, cut through the fish body on the line.
Next up the pot to burn oil, the pot is hot, put a little more oil in the pot, put in the shallots, ginger slices, garlic, and then put on the pork belly slices, the meat slices are fried out of those fat fat ah, that kind of fragrance will assist the braised fish to get fat, this must be put, and then small fire pot, onion, ginger, garlic aroma came out, the pork belly that fat has been forced out of the color is a little yellow, at this time we put the fish in, the fish put into the head of the more than half a rice spoon cooking wine, pour it from beginning to end, Then pour more than half a spoon of rice vinegar from beginning to end, so that the fishy smell of the fish is taken away, and the aroma is brought.
Then add soy sauce, braised vegetables must have soy sauce, put a spoonful and a half of soy sauce, and then add hot water, the height of this hot water should be as high as the fish, and then add a small spoonful of sugar, add some salt, add some MSG, boil on high heat, start to burn the fish, burn ah roast about ten minutes or so, at this time tell you that this fish soup is still 1/4 of the time we turn this fish over, and then stew for a minute, the onion, ginger, garlic in the soup, and then hook a little bit in the soup, Pour the sauce over the fish, put the fish on a plate, and drizzle with peppercorn oil.
Dear friends, a braised fish is made, have you learned?