Crispy braised fish is salty and delicious, the fish is crispy outside and tender inside, and the fish bones are soft but not hard, so it can be chewed directly. The meals that employees often eat before going to work can be made into salty and fresh taste or sweet and sour taste. If you want to braise fish successfully, you must master two points. The first time you fry fish, you must fry it hard enough and stew it for a long time. I used to watch the staff cook steam in a steamer, but later I specifically asked the chef what to do at home. Braised fish with crispy skin is mainly made of hairtail or small yellow croaker at home. In this way, fish are smaller and more perishable. The production time can be reduced. Carp and grass carp, these larger fish, should be chopped into small pieces when cooking. Let's take a look at the home-made practice of crispy hairtail.
= = = Crispy Hairtail Home Edition = = =
Prepare ingredients: hairtail, starch, soy sauce, soy sauce, star anise, dried pepper, onion, ginger, cooking wine, sugar, salt and monosodium glutamate.
Production method: 1. Wash the hairtail section with clear water, add the onion section, ginger slices, cooking wine and starch, mix well and marinate for 30 minutes.
2. Heat the hot oil in the pot until the oil temperature reaches 70%. Wrap the pickled hairtail section with a layer of dry starch, fry it in an oil pan until the surface is golden, then take it out, heat the oil to 70% again, fry the hairtail section until it is brown again, and take it out for later use.
3. Add chopped green onion, ginger slices and star anise to the hot oil in the pot, pour it into the wok with soy sauce, add water to the soy sauce, and finally add dried pepper, salt and monosodium glutamate. Then add the fried hairtail and simmer for 1.5-2 hours, and the soup will dry.
4. Dish the stewed hairtail, thicken the remaining soup in the pot with water starch, and add a little sugar to the juice when thickening.
Tip: When frying hairtail, you should fry it twice to ensure that the hairtail is shaped, so that the crispy braised fish is not easy to rot, or you can fry it directly without hanging batter. Dry frying means that the fish will be slightly dry and the hairtail will smell fishy. Washing with warm water can effectively remove the fishy smell. Don't put too much soy sauce, too much soy sauce tastes bitter and black. Adding a little sugar when thickening can increase the flavor, and it can also be added when stewing fish. Crispy braised hairtail meat is soft and rotten, and fish bones are soft and rotten. You can eat them together without being picky about food. If we want to eat sweet and sour, we can stir-fry the sugar and thicken the juice with vinegar before cooking. By the way, it is best to add vinegar before cooking, because vinegar is easy to volatilize, and adding it too early will reduce the sour taste. Leading to more and more.