Fish is tender and delicious, not fishy or smelly, but also slightly sweet, which has the effect of appetizing and strengthening the spleen. Its slender body looks like a willow leaf, which is easy to handle. Among so many fish practices, the best way to eat fish is to braise in soy sauce. Fish with Chinese sauerkraut is braised in a pot, and the fish is dipped in spicy appetizing soup, which melts in the mouth and is delicious. While sharing this famous dish of Hubei-braised fish with saliva, A Xin teaches you the key skills of cooking braised fish. The fried fish is tender, tender, neither old nor firewood nor fishy. We ordered this particularly hard dish in the restaurant and learned the chef's skills easily at home.
fish in brown sauce
Ingredients: fish 1 strip, onion 1 root, ginger 1 root, 20g millet pepper, 20g pepper, a little coriander, cooking oil, salt, cooking wine, soy sauce, white pepper, sugar and balsamic vinegar.
Production method:
1. Slice ginger and onion first, spread garlic seeds on the back of the knife, cut millet pepper and string pepper into sections, and cut coriander into sections for later use;
2. Then cut the fish into two sections, put a flower knife on the surface, pour oil into the pot, sprinkle a little salt on the bottom of the pot, put the fish into the pot with oil heat, and gently shake the pot to make it evenly heated;
3. Fry until golden, then turn over, continue to fry until golden on both sides, and take it out for later use;
4. Leave the bottom oil in the pot, add the onion, ginger and garlic, stir-fry until fragrant, then add the pepper and stir-fry until spicy;
5. Then pour 500g of clean water to boil, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce and half a spoonful of dark soy sauce, mix well, pour in the fried fish, and simmer for 10 minute (during this period, continuously pour the soup on the fish to make it more fully tasty);
6. Finally, add half a spoonful of salt, a little white pepper, and half a spoonful of sugar, mix well and season to collect thick soup, then pour a little balsamic vinegar along the edge of the pot, then take out the pot and sprinkle with a little coriander. Enjoy.
Tips:
1, the fish's knife changing and dish setting methods can be adjusted at will according to the size of the fish;
2. When frying fish, you can completely dry the water on the surface of the fish before frying, so that it won't stick to the pot or break the skin. If time permits, sprinkling a little salt into the hot pot can also achieve the effect of not sticking the pot without breaking the skin;
3, there are many fish with small thorns, try not to let the elderly and children eat.