Shunde is a land of plenty, and bighead carp, as the four major fishes, is the favorite of Shunde people. There are many ways to eat it, but braised bighead carp is the most common one, which is indispensable for restaurants and food stalls. In ordinary people's homes, especially in winter, relatives and friends around a pot of steaming stewed fish, chatting and drinking, very lively. Every winter, braised bighead carp has become a common dish at home and a big dish. New Year's Eve is even more indispensable, because it is more than enough every year.
Braised bighead carp, pay attention to the materials, the collocation of ingredients, the control of stewing time and the time sequence of materials. Only by strict control can we stew bighead carp with tender fish and fresh fish sauce.
To make braised bighead carp well, the choice of ingredients is the key first. Fish should not be too big, and certainly not too small. About 5 kg is the top grade, which has both fish flavor and tender meat. Of course, it is best to use reservoir fish. The natural water quality is clean, the activity space is large, the fish is stronger and the fat is less.
Secondly, if the fish juice of braised fish is delicious, you must add yuba with high plant protein content and seafood with high animal protein content, so that the juice is fresher and more fragrant, and you can eat two bowls of juice rice.
Ingredients: about 5 kg of bighead carp, Bai Bei 1 kg, half a catty of shrimp, 200g of barbecued pork, 0/50g of yuba100g of fresh mushrooms.
Ingredients: 2 cloves of garlic, 50g of ginger and 50g of garlic. Seasoning: light soy sauce 10g, oyster sauce 10g, light soy sauce 5g, seafood sauce 10g, pepper 3g, salt 5g, peanut oil 10g, sugar 5g and cooking wine 5g.
Exercise:
1. Wash the fish, slaughter it (you can ask the fish stall to do it for you), remove the viscera and gills, drain the water, and then cut several knives on the back of the fish to facilitate cooking and tasting.
2. Apply salt to the whole body of the fish, and then wipe it with ginger slices and cooking wine, which can remove the fishy smell and increase the umami flavor. Marinate 15 minutes to make the fish tasty.
3, garlic peeled, no need to break, remain intact, ginger peeled, cut into large pieces. Objective To make it taste lasting.
4. Wash Bai Bei and shrimp for later use. Wash the mushrooms and cut them into small pieces. Cut the garlic into pieces and soak the yuba until soft. Barbecue and cut into pieces.
5. Start the fire, add oil, add ginger slices and stir fry until the fish is golden, then serve. Objective to make the fish shape, the meat is compact and the stew process is not easy to rot.
6. Add oil, saute garlic slices and ginger slices, stir-fry the meat until the oil comes out, add fish, add water until the fish doesn't pass, add seasoning, bring to a boil with high fire, and simmer for 15 minutes.
7. Add mushrooms, shrimps, Bai Bei and yuba, stew for 10 minute, then add garlic sprouts, cut into pieces and serve.
Braised bighead carp is ready. The meat is delicious and the soup is fresh and sweet. it wont hurt you to try it