Grass carp; Buji fish
Grass carp is a herbivorous fish, which is rich in nutrients, high-quality protein and various nutrients. Its meat is thick and tender, and its bones are relatively less than those of crucian carp and silver carp. The price of grass carp is also moderate. Many hotel restaurants use grass carp to cook fish dishes, such as boiled fish, dried fish, smoked fish, crispy fish, braised fish and so on.
Our family often eats fish, especially grass carp. My dad makes braised grass carp slices, which is a must. He often cooks this dish for us at family gatherings. Salty and delicious, the fish is tender and juicy. It's delicious. grab it as soon as you come up. Next, I would like to share with you my practice of making braised grass carp slices, hoping to help you.
Braised grass carp slices
Ingredients Grass Carp 1 Onion, Ginger, Garlic, Appropriate Cooking Wine, Appropriate Beer 1 Canned Corn Starch, Appropriate Sugar, Appropriate Soy Sauce, Appropriate Zanthoxylum Bunge 1 Coriander Onion Segment, Appropriate Zanthoxylum Bunge, Appropriate Aged Vinegar, Appropriate Chicken Essence.
production process
1. Remove scales, gills, viscera and fishy lines from grass carp, remove the black membrane on the belly of the fish with a rag, wash it with clear water and control the water.
2. Cut grass carp into sections, add cooking wine and marinate with shredded ginger for 20 minutes to remove fishy smell. After pickling, add appropriate amount of corn starch and grab it evenly.
3. Pour oil into the pot. When the oil temperature is 60% hot, put the grass carp pieces into the pot with chopsticks to prevent adhesion, fry until golden brown, and take out the oil control. You can also fry it in a pan until it is golden brown.
4. Leave a little base oil in the pot, add onion, ginger, garlic, star anise, saute pepper, add Pixian bean paste and stir-fry red oil, pour in boiling water, and add more water if you like more soup.
5. Add soy sauce, oyster sauce, fermented grains, beer, a little old vinegar, sugar, pepper and salt to the pot. Let all kinds of seasonings be fully mixed, add fish pieces, and let the fish cook in the soup to taste. Turn the heat down 10 minute, and don't turn the fish pieces when cooking.
6. Collect the juice on high fire, add the chicken essence, stir fry evenly, add the parsley section, and cook for one minute.
Summary of making skills of braised fish fillets
1. If the fish doesn't smell fishy, it should be prepared before cooking. Removing the fishline and pickling with cooking wine and shredded ginger can remove the fishy smell of fish.
2. Adding mature vinegar can not only remove fishy smell but also soften fishbone.
Mashed potatoes are a good condiment. Adding mashed potatoes when cooking fish can remove the fishy smell and make the fish fresh.
4. No salt is added in the curing process, which will affect the absorption of other flavors during firing.
label
Braised fish pieces are simple, delicious, spicy, bright and appetizing. Grass carp is not expensive now. When you have time to eat, make a braised grass carp slice, which is really good for satisfying your appetite and nutrition.