In the Chinese restaurant program, Zhang Liang is the head chef. Zhang Liang shows his extraordinary cooking skills and the dishes he makes look very attractive. Then the braised fish made by Zhang Liang in the Chinese restaurant How to do it? Please see:

Ingredients

1000 grams of giant fish

80 grams of lard

10 grams of vinegar

50 grams of garlic (white skin)

6 grams of salt

5 grams of shallots

20 grams of sugar color

50 grams of vegetable oil

10 grams of ginger juice

30 grams of white sugar

3 grams of star anise

3 grams of MSG

2 grams of ginger< /p>

5g starch (corn)

25g cooking wine

30g soy sauce

Method:

1. First clean the fish’s abdominal cavity. Today’s water bodies are polluted to varying degrees, so there is a black membrane in the fish’s abdominal cavity!

2. Cut flowers on both sides of the fish - this will make it easier to taste!

3. Spread some salt evenly on both sides of the fish, and even a little in the abdominal cavity to add some early flavor!

4. Put the prepared fish on the plate, add shredded ginger, flattened garlic, dried chili shreds, and finally add some green onions!

5. Put the oil in the pot and fry it until blue smoke comes out. Add the ingredients and stir-fry until fragrant. The fire should not be too high. The main thing is to stir-fry out the aroma.

6. When the onion and garlic turn yellow, you can take out the ingredients and set aside. Pay special attention to the red pepper not to fry it black, which will not look good.

7. The remaining oil is used to fry the fish. The oil temperature is 6 minutes. It should be slightly brown on both sides. You can also fry it a little. Be careful when turning the fish, if it breaks, smash it.

8. Then you can put a small bowl of water (families don’t have stock) and start cooking - restaurants use a lot of fire and oil, and some people even cook it all with oil, so families just use their own methods! After the water boils, add the most important rice wine + soy sauce to remove the fishy smell, seasoning and dyeing.

9. Add the previous ingredients and cook together. Add a little salt into the soup. Be sure to consider the amount, because soy sauce is also salty. You will also need to add sauce later, including the fish itself and the flavor! Keep pouring the sauce over the fish to ensure even heating!

10. Add a tablespoon of bean paste.

11. Plate the fish again and sprinkle with green onion leaves.

12. There is still some soup in the pot! It's the essence. Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of the bowl, put it in the pot, bring it to a boil over high heat, stir evenly quickly, and remove from the pot when it becomes a little sticky.

13. Pour on the soup! The amount of juice is up to you, too little will be too dry, too much will be tasteless