It's cold, the activities are warm, the housewife's mother, every day idle, the biggest hobby is to cook, spend little money and eat well, all said to be my family has a blessing! Meatless and unhappy Bao Ma's family, recently fascinated by eating with fish, even the children who are troublesome and Bao Dad want fish to eat every day, because it is too fragrant, the most important thing is that even the fish bones are all under the belly, as enjoyable as eating noodles, cool and crooked!
These days with fish is very cheap, Bao Dad saw a very cost-effective, he brought back a bag of long belt fish to pinch the head and tail, a look at this I was dumbfounded, the freezer refrigerator is full, where to put this fish, simply do it! Last time I tried a crispy braised fish, eating with crock pot with fish is a bit like, soft and delicious, the taste is salty and sweet, the fish bones are crisp off, just this time all do it, spend a thing can eat a week is not bad, three meals with eating, protein rich also supplement calcium, on the elderly and children can eat fascinated, bite without spitting thorns are delicious, it is strongly recommended that everyone try, according to the method of Bao Ma, once can succeed Oh, learn to enjoy a lifetime of mouth blessings, think are a happy thing, do a can to send people without shame!
【Crispy braised striped fish】
Ingredients needed: 1900 grams of frozen fish with frozen head and tail, 1 large onion (half stewed fish at the bottom, half stir-fried)
Seasoning for marinated fish: 1 large piece of ginger, 1 green onion, 1 large spoon of salt, 3 spoons of white pepper, 1/2 tablespoon of cooking wine, 3 caps of high liquor
Seasoning for braised fish: 1/2 onion (for stir-frying), 1/2 onion (for laying the bottom of the pot), 1 green onion, 1 large piece of ginger, 1 head of garlic, 5 star anise, 6 slices of incense, 2 pieces of cinnamon, 1 slice of bai zhi, 6 dried chili peppers, 1/3 spoon of tomato sauce, 1/3 spoon of pixian watercress sauce, 1 tablespoon of aged vinegar, 1 tablespoon of light soy sauce, 1/4 spoon of dark soy sauce, 3 spoons of pepper and 2 spoons of thirteen spices, 1 level spoon of salt, 1 tbsp of monosodium glutamate, 1 tbsp of chicken essence, 1/3 tbsp of cooking wine, half a spoon of sugar, half a spoon of white sugar
Detailed instructions:
1, with the fish ready, the whole strip of fish thawed, I like to soak in cold water to thaw, faster;
2, thawed with fish, cut a small piece of steel wire ball, pull up a long and pull, the white scales on the top will be scraped clean, both sides are scraped clean, and all are processed in turn;
3, take the fish to remove the internal organs, and then use scissors to cut off the fins;
4, cut into segments, wash several times until the water is clear, and then grab the water;
5, add ginger slices, green onion segments, 1 tbsp salt, 3 tbsp white pepper powder, 1/2 tablespoon of cooking wine, 3 caps of high liquor, mix well, marinate for 10 minutes to taste fishy;
6, the oil temperature is burning smoke, about 70% hot, high oil temperature to bring the fish a day under the pan, do not turn, first set the shape, and then turn to medium heat and fry for 2-3 minutes. Fish more, several times to fry, do not turn over, the oil is wide, directly fry the golden brown fish out the oil control, stick together do not have to care about it, in turn fry all;
7, Prepare the stir-fry: cut the onion into pieces, cut the green onion into pieces, cut the garlic cloves in half, slice the ginger, and then prepare 1 slice of Bai Zhi, 6 dried chili peppers, 5 star anise, 6 slices of incense, 2 pieces of cinnamon;
8. Stir-fry. Put two tablespoons of fried fish oil in the pot, use the oil of the fried fish to fry the flavor is more fragrant, and then put the onion pieces, onion ginger and garlic, the ingredients should be fierce, the taste is fragrant. Stir-fry until beaten, put fragrant leaves, star anise, cinnamon, dried chili peppers, baizhi and stir-fry fragrant, then add tomato sauce and Pixian bean paste, stir-fry out of red oil and stir-fry evenly;
9, pour in the fried fish segments, turn on the heat, after the oil temperature comes up, pour 1 tablespoon of aged vinegar along the side of the pot to cook the aroma;
10, add water and fish flush, release 1 rice spoon, 1/4 spoon old soy sauce toner, 1/3 rice spoon cooking wine, put 3 spoons of white pepper and 2 spoons of thirteen spices, half a rice spoon of white sugar, 1 level spoon of salt, 1 tbsp of monosodium glutamate, 1 tbsp of chicken essence, bring to a boil over high heat, cook for 2 minutes;
11, gas pressure cooker, the bottom of the pot is laid with onion bottom;
12, pour the fish soup into the pressure cooker, close the lid, bring to a boil on high heat, turn to medium-low heat after steaming and start the timer, press for 25 minutes;
13, can open the lid of the pot and let it cool naturally. At this time, the fish with cold and hot are delicious, the cool fish with a section of careful clamping, yard into the glass crisper box, less soup cover lid put in the refrigerator refrigeration storage, eat as you go, more delicious than when hot, with the outside canned fish is a taste, and the shape after cooling can be more intact.
【Crispy braised fish】Ready, Bao Ma will nag a few words again:
1, the biggest feature of crispy braised fish is that it is convenient to eat, even the thorns can be eaten, the cold is more delicious than the hot, it is recommended to do more at a time, and the refrigerator can be refrigerated for a week. When the fish is out of the clip, it is cooler and the shape is more complete;
2, with the fish to taste not fishy, pickled fish is indispensable, the material should be fierce, the taste is more fragrant;
3, the step of frying with fish, no need to wrap and turn, the oil temperature should be high, the oil should be wide, and the golden shape can be out of the pot;
4, onion bottom is a must, so as not to paste the bottom; in addition, using a gas pressure cooker is more expensive to rely on soup, so the soup in the pot is flush with the fish; if you use an electric pressure cooker, the soup can be slightly reduced.
This article is the original work of Bao Ma Xiao Chef, it is strictly forbidden to carry and steal pictures, and infringement must be investigated! Bao Ma's small chef specializes in home cooking, pasta and breakfast. Food is the taste of home, love can do better, three meals have "temperature", experience the fun in the kitchen!