Braised fish is a very classic home-cooked dish, and my mother will carefully cook such a dish every grand occasion. Its appearance is shiny, the sauce is wrapped on the surface of a piece of meat, and the taste is rich and fragrant. With fresh and delicious fish, it can be said that they complement each other and make people feast their eyes. This is a delicious food that people can't stop. I also want to present it to my family, reinterpret it in my own way, and share this classic food with friends and family.

The practice of braising fish in soy sauce

Step by step

1

Clean up the fish. After washing, cut a few lines diagonally on the fish. Don't cut them.

Step by step

2

Add salt and cooking wine to the fish and let it stand for 20 minutes to remove the fishy smell.

Step by step

three

Heat the oil in the pot to 50% heat, fry the fish in the pot until both sides are golden, and take it out for later use.

Step by step

four

Leave a little oil in the pot, keep the oil temperature, saute shallots, ginger slices and minced garlic until fragrant, and then add fish.

Step by step

five

Add water, star anise, soy sauce, sugar and Le Jia old hen soup, and bring to a boil.

Step by step

six

After the thick soup treasure melts, it will make the soup layer by layer, mellow and delicious. Continue the fire until the soup is dry, and then take it out.

Braised fish finished product map

Cooking skills of braised fish

skill

1. The treatment of fish is mainly to remove gills, scales and internal organs. Be careful at every step to prevent fishy smell and bitterness. In addition, pickling fish with ginger and cooking wine before cooking can also effectively remove the fishy smell and retain the umami flavor.

2. When cooking fish, adding thick soup treasure to the soup can make the sauce thick, fragrant and smooth, and even have a layered feeling. When cooking soup, pay attention to put it in, don't put it late, and then add smooth and white fish, which makes your index finger move.