Introduction: Make braised fish, remember 2 tips, the fish meat is intact, the aroma is rich and the taste is fragrant, come and learn
Fish dishes have always been very popular, especially when inviting guests, fish is often hard dishes, finale dishes, with this dish looks more grade, I believe that everyone as long as in the important occasion of the feast will see fish. In the past, only seaside people ate fish every day, but now that the days are better, inland people eating fish has become a common thing, and they can eat it when they want, and they don't need to wait until a specific occasion to eat it. There are many fish practices, such as steamed fish, boiled fish, sweet and sour fish, etc., are very distinctive, of which braised fish has always been loved by people, whether at home or in restaurants, there are many people like to eat.
Will you cook braised fish? If not, then you have to learn. In fact, after mastering the correct method, you will find that braised fish is very simple to make, much easier than making braised pork, so how to make it delicious?
There are also skills to make braised fish, remember 2 skills, the fish meat is intact, the aroma is rich and fragrant, the braised fish does this, it looks good and delicious, share the "detailed method", follow the success of doing it, come and learn! Let me share with you the methods and tips, so that you can make sure it is delicious.
Steps to prepare braised fish:
Prepare a fresh carp, if there is no carp, you can use crucian carp, bream, you can also use grass carp, make braised fish pieces are also good, according to their own preferences to choose the favorite fish.
When buying carp, let the master kill it, take it home and carefully deal with it, the fish with black film must remove the black film, which is the place with the greatest fishy smell, and the blood attached to the bone to be removed, only the fish itself is processed clean, the fishy smell will be smaller.
After treatment, rinse with running water, and cut a few knives on the surface after controlling the water.
Then put the fish in the pot, add ginger shreds, shredded shallots, salt, cooking wine, pepper, rub it with your hands several times, let each part of the fish be marinated in place, smear it well, put the ginger shreds and green onions into the fish belly, put it aside and marinate for ten minutes.
When the time is up for marinating, remove the shredded onion and ginger from the fish belly, drain the sauce, and wipe it with a kitchen towel, so as not to have so much juice.
Put less flour on the plate, put the carp in the flour, dip each part, wrap the flour and pat it gently to remove the excess flour.
The pot noodles are hot, pour into the cooking oil to run the pot, the oil is hot and smoke and then pour out, and then pour in the cool oil, when the oil temperature is 50% hot, put the carp into the pot, fry on a low heat, the oil should be more, the hotel generally puts the fish into the wide oil to fry, if you do it at home, you can put less oil, but it is better than when stir-frying.
Carp is fried until one side is yellow, and then turned to the other side, do not turn the noodles frequently during the frying of fish, it is best to move once when turning the noodles, so as to ensure that the carp is fried intact and does not break the skin, and the braised fish is sold well.
After the carp is fried, put it out and set aside, add a little oil to the wok, heat it up and add the bean paste, stir-fry the red oil over low heat to fry the aroma, and then add minced garlic and ginger and stir-fry until fragrant.
Add a bowl of water, add salt, soy sauce, soy sauce, chicken essence and stir well, heat up and taste the taste, not suitable for adjustment.
Then put the carp into the pot, cook on low heat while pouring the soup on the surface of the carp with a spoon, so that the carp can be heated evenly, do not turn the noodles, otherwise the fish is easy to crush.
Cook until the soup becomes less and thicker, then turn off the heat, and after the fish is served, the soup is poured on the surface of the fish and sprinkled with green onions.
Such a delicious and beautiful braised fish is ready, and it is fragrant and delicious, and it is not too much to eat as many times as possible.
To make braised fish, remember 2 tips:
First, before the fish is stewed, the fish should be marinated, only the pickling into the flavor can make the best taste, and the pickling can also go fishy to increase the flavor, so the pickling step is indispensable, some people do not eat well, may be no pickling, pickling when adding cooking wine, adding onions and ginger shreds, adding salt can be.
Second, before the fish is fried, be sure to remove the moisture on the surface of the fish and wrap it in flour, so that the appearance of the fish will be very complete after frying, the shaping effect is good, the taste is better, and the fish will not stick to the pan during the frying process, and the fish will not fall apart when cooking.
In addition, pay attention to the details, do not turn the fish when stewing, otherwise it is easy to break and be incomplete, but to use a spoon to constantly pour hot soup on the surface of the fish, so that it is not afraid of not being cooked thoroughly, not afraid of not being flavorful, on the contrary, it is made beautiful and tasteful and complete, and the effect is very good.
Have you learned about braised fish? The method is very simple, you can make a taste when you have time, and you don't want to eat it in the future. Sharing is here, like me, please pay attention to me.