"Braised fish" is a very popular home-cooked dish. It is deep red in color and rich in aroma. It can make people full of appetite both visually and tastefully.
The fishy smell of "braised fish" is almost non-existent. It is not as strong as "steamed fish", because "braised fish" needs to be fried or fried, and the fishy smell is A gas called "trimethylamine". Under the action of hot oil, this trimethylamine will undergo a neutralization reaction, dissolve and evaporate. Therefore, the fish that we have fried or fried basically smells like You can't smell it, just the fragrance.
"Braised Fish"
Ingredients required: 1 whole fish, a little shredded ginger, 2 green onions (cut into small pieces), 2 garlic, 1 mushroom (cut into shreds) ).
Required seasonings: cooking wine, light soy sauce, oyster sauce, sugar, MSG.
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1. (Fried fish)
Remove the internal organs, scales and gills from the whole fish, especially the internal organs. It is convenient to make a few cuts on both sides of the fish body with a knife. To taste, do not cut too deeply. 2/3 of half of the fish is enough. If it is too deep, the fish will break easily. Then heat the pot. It is best to use a frying pan, because the frying pan has an anti-stick layer. A wok can also be used, but it must be heated enough, and then add a spoonful of oil. The amount of oil is a little more than usual for cooking. If there is less oil, it will tend to stick to the bottom of the pan. Pat the fish with a little dry cornstarch and gently add it in. In the pot, turn down the heat at this time. The fish will crackle as soon as it is put out of the pot. This is normal. Because the fish has moisture, you need to pat some dry corn starch to lock in the moisture and allow the fish to quickly fry and set. Pay special attention at this time. The most important thing is, don’t flip it in a hurry. Turn the heat to low and let the fish slowly fry and set before flipping it. If you flip it in a hurry, the fish skin will not be fried and will stick to the bottom of the pot, and it will become rotten and broken as soon as you flip it. .
After frying for about a minute, hold the handle of the pot with your hand and shake it. If it can shake, it means that the fish has been fried and set. It will take about 3 to 5 minutes to fry one side, and then use a spatula to flip it to the other side. Next, fry for another 5 minutes, then transfer to a plate and set aside.
2. (Seasoning and stewing)
After the "fish" is fried, clean the pot, then heat it up, add a little oil, and add shredded ginger and garlic. , stir-fry shredded shredded mushrooms until fragrant, then add cooking wine, add an appropriate amount of water, add an appropriate amount of light soy sauce, oyster sauce, monosodium glutamate, and white sugar. After boiling, add green onions and fried fish and simmer. During the simmering process, reduce the heat It is divided into three steps: high heat - medium low heat - high heat. After putting the fish down, first turn on the high heat to perform preliminary heat treatment so that the fish and sauce have a suitable temperature, then change to low heat and simmer for about 3 minutes. The main thing is The low heat allows the sauce to slowly penetrate into the fish, and finally the high heat allows the sauce to thicken and shrink quickly. The fish is then shoveled onto a plate.
3. (Thickening and tailing oil)
Thickening is to add an appropriate amount of water to cornstarch to make water starch, and add it to the remaining soup of the fish stew to make the soup The sauce is thick, then pour in the tail oil, the oil and the gravy mix, it looks brighter, improves the appearance of the braised fish, and plays a role in keeping the braised fish warm. When making the gravy, turn down the heat and slowly use your left hand to Pour the watery starch into the middle of the pot and stir continuously with a pot spoon in your right hand. When the soup is almost thickened and can stick to the food, add a little oil (tail oil).
Then pour it on the fish to wrap it, add flavor to the fish, increase its color, and make it look beautiful.
(Warm reminder)
(1) The fried fish must be cooked immediately and cannot be left for too long. If left for a long time, the heat inside the fish will escape outwards. If it spreads, it will become soft, and the crispy effect will not be achieved after pouring the soup on it.
(2) The fish powder should be fried immediately. If it is powdered but not fried, the water inside the fish will be absorbed by the starch, and the fish will become dry. It becomes hard and affects the taste.