Braised fish is a classic and delicious home-cooked dish, especially on holidays. First of all, very bright red symbolizes happiness. For China people, red is the color printed in their bones. During the Spring Festival, if there is a happy event at home, red must be the protagonist. Fish is a symbol of good luck in our life, and eating fish every year is also our blessing for a better life. Moreover, fish is rich in protein and low in fat, so it is suitable for most people to eat.
Braised fish is tender, salty and delicious. It seems simple, but it is not easy to do it well. Why do you say that? Because people are very fragile when cooking braised fish, they can't keep the original shape of the whole fish, and the fish soup is very black, and the thickened dark red doesn't look very appetizing. Then there is the choice of fish: carp or yellow croaker. Taking carp as an example, I would like to share with you how to make braised fish that is not fragile and the sauce is not black.
= = = Braised carp = = =
Prepare ingredients: carp, chopped green onion, chopped green onion, ginger slices, cooking wine, salt, monosodium glutamate, crystal sugar, soy sauce, soy sauce, water starch and coriander.
Production method: 1. Wash the scales and gills of carp, remove fishy marks first, then cut the fish with a flower knife, add onion, ginger, cooking wine and salt, mix well, and then add water starch to marinate for 20 minutes.
2. Pour salad oil into the pot and heat it to 70% heat. Take out the salted fish and pat it with a layer of dry starch. Pay attention to pat the dried starch on the scraper. Fry the fish in the oil pan until the surface is golden. Take out the fish and heat it to 70% heat. Then fry the fish until it is dark red and take it out for later use.
3. Add rock sugar to the pot and stir-fry until golden brown, add water, pour in soy sauce and soy sauce, add fried carp to dry the soup, put the carp on a plate, thicken the remaining soup with water starch, pour it on the carp, and decorate it with coriander. If you don't like sweetness, you can stir-fry the sugar color without adding rock sugar, only add soy sauce and soy sauce, and add a little salad oil when thickening, which can also have a red and bright effect.
Tip: Braised fish needs to be fried twice to keep it intact, and dry starch should be evenly patted on the place cut with a knife, so that a hard film can be formed when frying to keep the fish intact. When the oil temperature is 70% hot, just look at the white smoke on the oil surface.