Braised fish practice 1:
Ingredients: Fushou fish, Tang celery, green garlic, garlic, pepper and ginger. Cut the ingredients, clean the fish, cross-cut several knives on both sides of the fish, and then marinate it with salt, pepper and sesame oil for 20 minutes. Heat the oil pan and fry the fish golden on both sides.
Hot oil explodes the ingredients. After the ingredients are fragrant, add Laoganma and Pixian Chili sauce to stir-fry together. Add the soup. (People in Hubei use clear water). Return the fish to the pot
Seasoning: after soy sauce, sugar, chicken essence, balsamic vinegar and fish absorb the soup, use raw flour and water to thicken it. Method 2 of braising fish:
Materials:
One carp, one catty, gills removed, scales removed, belly cut and cleaned. About half a piece of cooked chicken, cut into thin slices. Half a piece of fresh mushrooms, sliced. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes. Half of the onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, mixed with water into thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and monosodium glutamate.
Practice:
1, after cramping, make five or six cuts on both sides of the fish body at equal distance, and rub salt and cooking wine for more than half an hour.
2, put the oil in the pot and burn it to 70% heat, and fry the fish in a yellowish color and remove it for use.
3. Leave about one or two oil in the pot, heat it to 40%, and stir-fry the ginger slices, garlic slices and onion slices under low heat.
4. Add chicken slices, bamboo shoots and mushroom slices and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish. Practice 3 of braising fish in soy sauce:
Ingredients: eight-beard fish, a little wine, onion, garlic, pepper lard and seasoning.
Practice:
1, wash the fish and cut into pieces;
2. Put it in a hot oil pan and fry it until the fish skin is yellow and hard, then remove the fish.
3. Add cooked lard, wine onion, garlic, pepper and seasoning to the pot and stir-fry, then add meat broth to boil, and put the fish in. Then simmer for about ten minutes with low fire. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces.
Note: the eight-bearded fish is catfish!