Today, I will share with you a common practice of watercress fish, and my favorite friends will learn it quickly.
Bean fish
1. First, let's deal with carp, a fresh carp, or grass carp and perch. First stun the carp, scrape off the scales and gills with a knife, cut open the abdomen, take out the internal organs and scrape off the black membrane, and carefully wash the blood and mucus with clear water. This mucus has a strong smell and must be washed clean.
2. Put the fish flat on the box and hold it down. Cut a flower knife every 3 cm on both sides of the fish, just like in the video. Don't cut the fish tail. Let's have a look. That's it after the cut.
Let's pickle carp. Add 3 grams of salt, 2 grams of pepper, 5 grams of cooking wine and salt to carp for further seasoning. Cooking wine plays a role in enhancing fragrance and removing fishy smell. Grab it evenly on the fish and marinate it for about ten minutes.
4. After the carp is processed, we prepare small materials, a few shallots are cut into onion segments, a small piece of ginger is cut into ginger slices, then shredded ginger, and finally diced. A few garlic pieces are flattened and chopped. After the ingredients are ready, we will move on to the next step.
Next, let's fry fish and burn oil in the pot. When the oil temperature is 60% hot, a small amount of smoke appears on the oil surface. Pick up the carp's tail and put it into the pot slowly.
6. Pour hot oil continuously on the exposed oil surface. In this process, simmer for about three minutes, and fry the carp until it is slightly yellow. After the internal suspension, remove the carp and raise the oil temperature to 70%.
7. We fry the carp in the oil pan again. The skin of carp hardened and the inside of the fish was thoroughly fried. Take out the carp and control the oil for use. You can zoom in and see that the carp skin is golden yellow.
8. Let's start cooking. Leave the bottom oil in the pan, add 25g of bean paste, stir-fry red oil, add garlic, stir-fry until garlic smells, and then add Jiang Mo to stir-fry. After stir-frying, add a proper amount of water, add fried carp, pour in 5g of cooking wine, and heat to volatilize to take away the fishy smell.
9. Now start seasoning. Add 2 grams of chicken powder (2 scoops), 2 grams of pepper (1 scoop), 5 grams of sugar (2 scoops) and 5 grams of balsamic vinegar, stir the seasoning evenly, and constantly pour the juice on the fish to taste. This process will last about 5 minutes before you can fully taste the taste of carp.
10. We prepared a fish dish and carefully fished out the carp with chopsticks. Don't break the carp in the process.
1 1. Next, let's collect the soup, turn on the fire, slowly collect the soup until it is thick, pour in 5g of soy sauce, and stir well. If the viscosity of the soup is not enough, pour a little water starch to make the soup thicker.
After collecting the soup, pick up the pot and pour the soup evenly over the fish. Finally sprinkle with onions and serve.
Ok, this delicious and classy home-cooked dish is ready. Let's have a try, if you like.