The practice of braising Duobao fish:
Ingredients: turbot, ginger, garlic, white wine, sugar, salt, soy sauce, pepper, star anise and vinegar.
1, practice: fry the fish, rub the pot with ginger before frying the fish, and then put the fish to prevent the fish skin from sticking to the pot. Another trick is to cool the oil and put it in the pot, and don't turn it over in a hurry, wait until it is fried, and then turn it over. The time for one side is about 4 minutes, of course, depending on the size of the fish;
2. After frying both sides, pour the white wine. The white wine must be enough. Pay attention to the white wine, and then add some vinegar. This step is to get rid of fishy smell, then pour in soy sauce, add two star anise and a dozen kinds of pepper, and then add water. The water should not pass through the fish. After the water is boiled, add salt and sugar. This fish is very fresh, and finally add four or five slices of ginger.
3. When the juice is about to be collected, such as the fire, put in the garlic slices (turn them over in the middle when stewing the fish) for 2 minutes and then turn off the fire.
Practice of bone-fragrant treasure fish
Ingredients: Duobao fish 1 strip (about 800g), fresh asparagus100g, and salad oil 500g.
Seasoning: concentrated chicken juice10g, salt, monosodium glutamate10g, 2 eggs, raw flour10g, ginger slices, garlic slices, shallots, red peppers10g, and chicken soup 20g.
Practice of Bony-scented Duobao Fish: 1, kill the Duobao Fish, wash and take the meat, cut it into "Japanese-shaped" shapes, add 5 grams of salt, 5 grams of monosodium glutamate, egg white 10 grams, and raw flour, and mix well for later use. Add 5 grams of salt and 5 grams of monosodium glutamate into the asparagus and take it out.
2. Put the fish in a 60% hot oil pan and fry it on low heat 1 minute for about 7 minutes to cook and take it out.
3. Coat the fish bones with egg liquid, use the tool of frying Nestle, put it into an 80% hot oil pan and set it. After that, the pan will be removed from the fire immediately. After 1 minute, the pan will be fried on high heat 1 minute (that is, hard frying for one minute) until it is crisp.
4. Leave the bottom oil in the pan. When it is four-ripe, ginger, garlic slices, scallions and red peppers are medium-hot and fragrant. Add asparagus, chicken soup, fish and chicken juice to taste. After thickening, put the dish in a container fried with fish bones.