When it comes to cooking fish, there must be many people who have a headache. Either the fish didn't taste when it was cooked, or it went bad when it was stewed, or the stewed fish seemed to have no appetite. I remember telling a friend a few days ago that if you want to simply cook fish, you should fry the fish first, which is not only beautiful, but also full of taste. Someone must be curious at this time. What is the best way to fry fish? In fact, fried fish is the best to cook, as long as the taste is purified later.

The following words are not much to say. Today, I will share with you how to cook fish fried in oil pan. I will use the simplest words to express it, so that everyone can understand and understand. Watch it with me.

Prepare the materials

Material: one crucian carp.

Accessories: appropriate amount of flour, three grams of fresh mushrooms, three or two drops of soy sauce, two grams of chicken essence monosodium glutamate, a little raw ginger and onion, and appropriate amount of dried peppers.

-Steps to braise fish in soy sauce-

1. First prepare the crucian carp to be cleaned inside and outside, change some flower knives on the surface (pay attention to the flower knives to be slightly deeper, so that it is easier to taste and mature later), and then pat the flour evenly for later use.

2, then open the oil pan, the oil temperature is 80% hot, add the crucian carp (this step requires strict temperature, so we must keep the oil temperature high, so that it can be fried into golden yellow), fry until the crucian carp becomes hard, and pour out the oil control.

3. Don't scrub in the pot, just add a proper amount of soybean oil (the crucian carp cooked with soybean oil will have a strong soup, and the soup will be very fragrant), add raw ginger onion and dried pepper, and stir-fry it constantly.

4. When the nose smells the fragrance, add water and start to adjust the mouth, and then add Donggu Yipin Xian, chicken essence, monosodium glutamate and other seasonings in turn (the taste should not be too heavy, and the taste will increase when the soup gradually decreases in the later period).

5. The last step is simple. Add crucian carp and simmer for 10 minutes (try not to touch the fish when stewing, because the fish is very crisp at this time), and then collect the soup with fire and it will stick. If you have money at home, it will be more perfect to decorate with coriander.

-Braised fish summary-

The fish stew steps I shared are the normal cooking steps of our chef. After all, the fish fried at high oil temperature is crispy on the outside and tender on the inside. We just need more snacks in details in the future. Especially when frying raw ginger onions and adjusting the mouth, we must pay attention, because frying raw ginger onions in the early stage has a great effect on the deodorization in the later stage. If the mouth adjustment is not in place, it will be difficult to stimulate the umami taste of fish in the later stage.