It is very important to do a good job of braising and ensure the freshness of the raw materials themselves. The biggest difficulty is heat. The cooking technology of Taizhou braised fish head or larger fish is generally large-medium-small-medium-large. Let's use specific examples to talk about the tips for making Taizhou braised pork.
Braised fat fish head:
The fish head is split in the middle and kept open. Leave the base oil in the pot and heat it to 50% heat. Add fish head and fry on both sides 1 min until golden brown. Take it away. Stir-fry ginger slices with oil at the bottom of the pot, then stir-fry shallots, garlic seeds, dried peppers and tsaoko with low fire, add the fried fish head, cook the cooking wine, add salt, soy sauce, soy sauce and braise in soy sauce, simmer for 1 min, then add the fish head to the stock, boil with high fire, skim off the floating foam, and add. Tip:
1, over-frying is not effective, it will taste old, so it is better to fry. It is best to use 50% oil temperature. If the oil temperature is too low and the frying time is long, the taste of fish head will be old. If the oil temperature is too high, it is easy to fry the fish head. Don't pat the powder before frying the fish head, so as not to affect the taste.
2. Adding Amomum tsao-ko to enhance fragrance and taste will not destroy the umami taste of the fish itself.
3. After the cooking wine is cooked, add the broth after burning 1 minute. It is not advisable to add broth immediately to avoid losing the flavor of the cooked cooking wine.
4. It is best to cook the fish head for half an hour. At this time, the collagen of fish is dissolved in the soup, which has a stronger fragrance, no fishy smell and no thickening. If you only cook for 15 minutes, the fish head will be cooked, but the flavor will not come out and the soup will not be bright.
5, the grasp of the heat is very important, you can't always use fierce fire, otherwise the soup will become turbid. If it's always a small fire, the fragrance won't come out.
6. Add broth. After the fire boils, be sure to clean up the floating foam and then add lard. If lard is added in advance, it will be destroyed into floating foam and the soup will not be too thick.
Braised sauce:
Mix 1 bottle of Lee Kum Kee seafood sauce, 3 bottles of Lee Kum Kee garlic hot sauce, 1 bottle of oyster sauce and 1 bottle of red oil. 397 grams per bottle, medium bottle.
Braised Ankang fish:
Chop the Ankang fish, blanch it in boiling water, add ginger juice to boil, pour it out, fry it at 50% oil temperature until golden brown, take it out, leave the bottom oil in the pot, add ginger, onion, garlic and dried Chili, stir-fry it with low fire, add the fried Ankang fish, cook 20 grams of rice vinegar, and then cook it 150.
Tip:
1, cook rice vinegar first, then cook wine, and the smell of vinegar is just right at the same time. If the procedure is reversed, the fishy smell will be removed, and the vinegar taste will be too strong, making the soup slightly sour. 2. Because the smell of Ankang fish is heavy, the amount of cooking wine is relatively large. In the firing process, the volatilization of cooking wine takes away the fishy smell of fish, making the dishes full of flavor, but without too much wine and fishy smell.
Braised razor clam:
Scorpion cuts a knife from the back and removes the back tendon, so the food is collected, sold well and tastes good at the same time.
Practice: Leave the bottom oil in the pot, stir-fry onion, ginger and garlic with low fire, add clams, stir-fry with high fire and cook 50g stock 1 min to collect juice, and pour in the bright oil.
Tip:
1, the razor clam must not be blanched before firing, otherwise the shell of the razor clam will crack, resulting in serious nutrient loss and poor appearance.
2. Gently cut a knife at the fulcrum of the back of the razor clam to cut off the tendon of the razor clam to ensure that the tendon is connected with the flesh of the razor clam. If the razor cuts the clam meat, it means the knife is deep.
3, do not simmer when making, stir fry directly. In the process of firing, you can taste the gap between the back knife and the shell mouth.