"No fish, no table" is a saying that we have widely circulated, and it seems that it is almost the New Year, and there will definitely be a fish on the table of every household. Speaking of fish, one of the most classic methods is still braised fish, the ruddy color looks very festive, today to share a home-cooked braised fish method, like to eat fish must not miss.
【Braised fish】
Ingredients: carp, tomatoes
Accessories: green onion, garlic, ginger, parsley, spring onion, star anise, peppercorns, red peppers
Seasoning: cooking wine, chili red oil, salt, pepper, soy sauce, bean paste, sugar, starch
method:
1. The carp bought back is thoroughly cleaned, cut a few bites on the fish so that it is convenient to taste, add 1 gram of salt, 1 gram of pepper, 3 grams of cooking wine, use the shallot knot dipped in the seasoning to scrub the fish body, and then marinate for 10 minutes.
2. Prepare some garlic, ginger slices, green onion, put together with red pepper, star anise, peppercorns, and prepare a tomato to cut into small pieces for later.
3. After the carp is marinated, sprinkle a layer of starch on the surface to spread evenly, the starch can adsorb moisture, can keep the fish intact, and can also prevent the carp from frying the pan when it is under the pan.
4. Add an appropriate amount of vegetable oil to the frying pan, the oil temperature is 40% hot into the carp, the process of frying the hot oil is continuously poured on the surface, so that the fish is fried more balanced, about 3 minutes, fry until the surface of the fish is browned and then the oil is released.
5. Leave a little bottom oil in the pot, add onion ginger, star anise and other accessories, sauté for a while to burst the aroma, and then add a spoonful of watercress sauce, stir-fry the red oil of the bean paste.
6. Sauté the juice with tomatoes, then pour in water and boil, then add 5 grams of cooking wine, 2 grams of salt, 5 grams of soy sauce, 2 grams of sugar, like the color is darker, you can also add dark soy sauce to increase the base color.
7. Add the fried carp, continue to cook for 8 minutes, stew the fish until it tastes, and pour the soup on the surface of the fish during the stewing process, so that the fish is more balanced.
8. After the carp is stewed, use the fish tray to put the carp out, which can prevent damage.
9. Put all the accessories in the pot out with a colander, turn the heat down and pour in a little water starch to make the soup thick, so that it can be better wrapped on the surface of the fish, and finally drizzle a little chili red oil, so that the color is better.
10. Finally, pour the soup in the pot on the surface of the braised fish, and then sprinkle with coriander to add flavor, so that a home-cooked braised fish can be enjoyed.
Braised fish is a classic approach to fish, which is not only delicious but not fishy, but also tender and tender, wrapped in a salty soup, delicious and rice, I hope you can like it.