But no matter what we do at home, it is difficult to make braised fish like a restaurant! So what is the reason?
There are two reasons:
1: The family firepower is too small! Operating environment constraints!
2. The difference in cooking techniques leads to the difference in finished products!
Let's talk about the cooking method of braised fish, with the technical points of each step!
Step one: kill the fish! Everyone is basically the same, but some details should be paid attention to! For example, are the gills, teeth and black membrane of fish abdomen clean?
Step 2: Cut the whole fish with a flower knife, generally weighing 2 kg, and cut about 4-6 knives on both sides, which is the thickest part of the fish back! The depth is half that of fish.
The third step: pickling! When pickling, the inside and outside of the fish should be in place! Generally, it is ginger and onion water, salt, cooking wine and pepper, and the pickling time is about 5 minutes! Ginger onions must be smashed to squeeze out the juice! There is a quick salting method in restaurants: the fish is covered with a lot of white wine and salt.
Step 4: Drain the salted fish and shape it! This step of the restaurant is mostly frying! Generally, cook at 70% oil temperature, fry the fish skin dry and tighten it at the first time, and the fish skin will naturally not rot!
This step of family is mostly frying! Paying attention to a few details can completely avoid the broken skin of the fish!
①: The pot should be cooked well! The pot is hot, it doesn't matter if you burn it for a few more minutes! Add vegetable oil into the sliding pot, then pour it out, and then add cold oil to heat it!
②: Sprinkle salt evenly on the bottom of the pot. When the temperature at the bottom of the pot rises and it smokes slightly, put the fish into the pot! Do not touch it!
③: Move lightly! After setting, gently shake the pot and let the fish slide left and right. After frying the first side, gently flip it to the second side! Then take out the fish for later use.
PS: Remember not to be afraid of trouble. Take out the fish before frying. No matter the shape or taste of the fish, it will be greatly improved! Step 5: Stir-fry! In this step, people with different tastes add different seasonings! Here I share the ratio of my own fried materials for your reference!
Take 2 Jin carp as an example!
①: Wash and heat the pan, add vegetable oil10g, and add 20g of minced fat to stir-fry and dry.
②: Add 5g of minced ginger and garlic, 3g of dried pepper 1 0g, 3g of dried prickly ash, stir-fry, 20g of pickled ginger and 30g of pickled pepper, add about 5g of bean paste15g, stir-fry red oil, add 500g of water, and adjust sugar/kloc-.
Step 6: Cook the fish! Many people burn the fish in this step! Need to pay attention to a few points!
①: The fish soup should be submerged at first! If there is too little soup, it is easy to burn the fish, and the fish will naturally disperse when it is turned!
②: Use a spoon less to turn the fish! We hold the handle of the pot and let the fish sway left and right in the pot, so naturally it won't stick to the bottom of the pot!
③ When one side of the fish is cooked, we should turn it over gently with a shovel!
④ If the fish is cooked at home, it is recommended to cover it and simmer for 5 minutes, then turn the fish over in 3 minutes, and then wait for the fish to be naturally cooked and in good shape!
PS: Most braised fish in restaurants are soaked in a lot of soup until they are fully cooked! Without any turning process, the natural shape is intact and the meat is tender!
Step 7: thicken the pot! Put the cooked fish into the dish gently with a shovel, filter the residue from the remaining soup, hook it with water starch, and finally clear the oil and pour it on the surface of the fish! Finally sprinkle with chopped green onion or coriander!
To sum up: there are several points!
First: the fishy smell of fish should be removed when pickling, and some bottom flavor should be marinated properly into the fish! You can add a little more salt.
Second: where the back of braised fish is thick, you must cut a few knives, so that the thick meat can be easily tasted! Let's think about whether the place on the back of the fish is the most difficult to burn into the taste.
Third: fried fish or fried fish, the temperature should be high when cooking! The action must be light! Don't turn the fish after it's in the pot! Don't make any unnecessary moves before setting! Shake the wok and let the fish slide gently in the wok after setting. Don't touch it with a spoon!
Fourth: fry fish or fry fish, the skin of the fish must be fried or fried dry! This way, the fish skin can absorb the soup more easily! And not easy to rot!
Fifth: burn more fish soup! This will allow the soup to naturally soak into the fish!
Sixth: properly hook some sauce on the fish, which can make the taste better attached to the fish!