The simplest way to braise fish: after killing the fresh fish, add a little more garlic seeds, bean paste, star anise, dried pepper segments, and appropriate amount of Sichuan peppercorns, stir-fry over low heat until fragrant, and spray in more mature vinegar. , add clear soup, add MSG, chicken essence, a little sugar in turn, simmer over low heat until the soup is thick, put more bean paste, more sugar, more vinegar. Taste: sweet and sour, slightly spicy. You can try it. Live fish do not need to be over-oiled.

Now I will introduce the technical aspects of braised fish one by one.

1. Be particular about the selection of ingredients

No matter what kind of fish you cook, be sure to choose fresh, pollution-free varieties.

2. The primary processing must be clean

The so-called primary processing refers to the slaughtering and washing of fish. Some fish should not be cut open from the belly. The internal organs should be stirred out from the mouth with chopsticks. For example, yellow croaker, mandarin fish and other fish species with special muscle patterns and too tender meat will affect their shape and lose nutrients if their belly is broken. Some fish should not be scaled, such as shad, hairtail, etc. The black membrane on the inner wall of all fish must be torn off, otherwise it will become bitter.

3. Changing the knife and cutting the knife must be appropriate.

For larger fish to be braised, cut the fish into two pieces, or cut it into segments or pieces. For small fish (about 500 grams), you need to cut some knife patterns on the fish. Particularly small fish can be cooked whole.

4. The ingredients should be appropriate

Generally, braised fish can be made without ingredients, but it is not ruled out that some bamboo shoots, mushrooms, pickles, shredded pork, etc. can be used as ingredients. This can better absorb the fishy odor of the main ingredients, increase the fragrance and flavor, and improve the moisture level.

5. Tips on the heat

When frying or frying fish, you must first heat the oil over high heat, and then fry over low heat. This is mainly to set the shape and simmer. It should also be done on a large fire first and then on a low fire.

6. There are levels of seasoning

The seasoning can generally be divided into four levels: first, remove the fishy smell and fix the color, such as cooking wine, dark soy sauce, onion, ginger, garlic and other seasonings; The second is to determine the taste, such as adding salt, sugar, pepper, etc.; the third is to adjust the layers, taste, correct the flavor, and reduce the juice; the fourth is to add freshness, fragrance, and polish, such as adding MSG, chicken essence, and sesame oil , oil and other seasonings.

7. The plating should be clean and beautiful

There are two points to pay attention to when arranging the platter: First, the posture should be beautiful, that is, one fish should be placed in the center of the plate. If there are two fish, the belly and the head should be placed. Tail pairs neatly. The second is cleanliness, the fish skin should be intact, and the fish should be filled first and then filled with juice. You can also put a little coriander and tomatoes on the side or on top to garnish.

8. Be particular about attending a banquet

China is known as a country of etiquette. Braised fish has a high status in the banquet. When serving the banquet, the head of the fish should be facing the guest of honor. The guest of honor invites everyone to be polite. Chopsticks are available.

China is very rich in aquatic products, and there are even more fish dishes. The author’s rough talk on this is really just an introduction to the topic, hoping that thousands of families and restaurants will cook thousands of dishes with aroma, taste, shape, and nutrition. Excellent braised fish.