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Braised fish is a traditional Chinese food, but also a famous dish of Min cuisine, mainly fresh fish, onion, ginger and garlic with seasonings together with the cooking production, because the fish is tender and tasty, juicy flavor, fresh rice and nutritious and other characteristics of the public favorite, and is currently a popular home cooking, the following to enter the favorite Lin Dajuns teaching time.
The delicious correct practice of braised fish? Authentic practice? Characteristics: taste tender and delicious, juicy rice, practice analysis thorough, a look will be.
Main ingredient: 1 crucian carp (grass carp, carp and other fish can be)
Applications: half an onion, 2 chili peppers, 1 piece of ginger, 4 cloves of garlic, scallions, 1 small handful of
Seasoning: water, cooking wine, soy sauce, sugar, water starch, salt in moderation
Start cooking?The first step? Handle the fish body? : first fresh fish kill good removal of fish scales, cut the fish belly with a knife to remove the fish miscellaneous, scrape the black membrane inside the fish belly, and then remove the gills (remove these things are the source of the fishy flavor, must be removed), rinse 2 times to the fish body is clean, dry the fish body with kitchen paper, and then use a knife in the surface of the fish body with a couple of cuts, and then with a clean hand to the fish belly evenly smeared with a little salt and wine, and finally stuffed with green onion knots a, pickling 10 minutes standby.
The second step? The first step is to change the ingredients? While the fish is marinating, we can take care of the toppings. Remove the skin of the onion and cut it into small pieces, remove the stems of the chili peppers and cut them into small pieces, peel the ginger and cut it into slices, peel the garlic and cut it into slices, and remove the root of the green onion and cut it into minced pieces.
The third step? Start frying the fish? : to be good after the fish marinade to start frying fish, hot pot, into the cold oil sliding pan润锅, oil a little more (usually frying 2 times the oil, because you need to add vegetables), the oil temperature of 5 into the heat (150 degrees), evenly sprinkled into a spoonful of salt bottom (must be sprinkled into the bottom of a spoonful of salt bottom before frying fish, explained later), turn on the low heat, will marinate the fish the whole pan frying, the entire slow frying over a low flame, and must be To fry until one side of the fish body stereotypes after the color before turning the other side of the frying (frying fish throughout must be a small fire).
Step 4? Add ingredients? Fry the fish until both sides are golden brown, then add the toppings. Add the chopped ginger and garlic to the pan, then add the chopped chili peppers and onions (no need to sauté them, just move on to the next step).
Step 5? Seasoning boiled fish? : the following began to boil, add the right amount of water did not exceed the fish belly (must be added to the water rather than hot water, and the water level to the fish half of the position of more than a little bit can not be too much), and then to the surface of the fish evenly dripped on a layer of soy sauce on the color to increase the freshness, and then to the water to add soybean paste 1 tablespoon of flavoring, half a tablespoon of sugar to refresh the slightly spatula mix, close the lid, the water will be boiled again on high heat, and turn to medium-low heat to cook for 15 minutes (be sure to bring the water to boil again before turning to medium-low heat) Boil again before turning to medium-low heat), time is up, the fish body first spatula carefully loaded into the pan, pot to stay with vegetables and soup, open high heat for sauce (fish to be first sheng out, and then sauce, explained later), cooking soup is more thick, add 1 tablespoon of water starch thickening, and then add half a tablespoon of salt to complement the taste, mixing well to thicken the juice to more can turn off the heat, while hot, the soup will be drizzled into the pot of the fish, sprinkled with the rest of the Sprinkle the remaining green onion garnish to increase the flavor, this braised fish is ready.