how to make a big white fish?
large white diaoyu, slender and flat on its side, with a blue back and a pure white belly, a small head and a upturned mouth, is delicious and has a mild fishy smell. After testing, its protein, amino acids, calcium, phosphorus, iron and other nutrients are higher than those of ordinary fish, and it has the effects of stimulating appetite, invigorating spleen, inducing diuresis and reducing swelling, and can be generally used for steaming or burning.
I remember that when I was a child, I liked to eat fish, and I especially liked to catch fish. Because my home was near the lake, I would catch fish at the lake every year on hot days, so there were always endless fish at home, and you were the most common one. There are many ways to cook big white diaoyu, which is generally used for braising or dry-cooking in hometown. If you can't finish eating it, you can marinate it and air-dry. When you want to eat it, you can take it out and steam it with rice, or use it for dry-cooking vinegar spray, which also has a special flavor.
when it comes to the practice of dabaidiao, if it is used for roasting or steaming, it is actually no different from other fish, so I won't introduce it here. Here, I will introduce an unusual practice of dabaidiao, which has the characteristics of frying first and then steaming, which has both the burnt aroma of frying and the tender and smooth taste of steaming. When dealing with fish, I can say that this method is unique because it combines many practices.
key points of frying and steaming dabaidiao fish
Although the method of frying and steaming dabaidiao fish is not much different from other fish, the meat quality of dabaidiao fish is more delicate and tender, and the taste is fresh and refreshing, but the fish bones are many and small, so it is more suitable for frying and drying. Let's take a look at the key points of frying and steaming dabaidiao fish, which has both the characteristics of frying and steaming.
① Treatment of fish
When it comes to fish treatment, it is a cliche, because the treatment of fish is almost the same. Although we all know it, we still have to talk about it, because this step is the first and more important step. If we can't handle it well, we can't do it well, but Dabaidiao is still a little different in this step.
1. The big white Diao is easy to die out of water, so it is difficult to buy fresh ones, and the ones bought are basically lifeless, so this step is relatively simple and can be handled directly according to the normal steps, but the big white Diao is usually split open, which not only helps the big white Diao to be evenly heated, but also makes the dishes more beautiful and atmospheric.
2. After the big white Diao breaks his back, clean up the internal organs and the teeth of the black-skinned fish. This step is also important, that is, don't wash the blood off the fish.
When dealing with fish at ordinary times, it is generally necessary to wash the fish clean after handling, and it is best to wash the fish white, but this time it is necessary to subvert common sense, that is, fish blood cannot be washed away. When handling fish, it is best not to get wet with water. After breaking the back, clean the internal impurities, and then do not wash the fish, so that the blood of the fish can be adsorbed on the surface of the fish. Fish blood is known as the source of fishy smell, but few people know that it has a good refreshing effect and can make the pickled fish ruddy and beautiful, because fish blood contains various nutritional elements such as inorganic salts and fibrous protein, among which there are some substances that can refresh and enhance the taste, and there are impurities in the blood, so the fishy smell is also big, so blood is a double-edged sword, which is both beneficial and harmful. When pickling fish, a lot of salt is often put, and salt can remove these fishy smells. This is also the reason why it is not necessary to wash the blood from the preserved bacon and preserved fish. Therefore, don't wash it after killing Dabaidiao, and leave the blood on the fish. The salted fish is more delicious.
② Pickled white fish
Most people can marinate fish, just give some salt, but why do some people marinate fish delicious, while others are too salty or not? This is the reason for the skill. Pickled fish is simple, but the details are more important, and it is also important to have a step after pickled. Let's take a look.
1. It is best to use fried salt when pickling fish, because the salt after high temperature is also called cooked salt, and the pickled fish is more fragrant and delicious. The practice is also simple, that is, clean the pot, heat it, pour in salt and stir-fry it. (The fried salt can only be used after it is cooled)
2. Touch a layer of salt evenly on the surface of the killed fish and smear it evenly with blood. (You can smear a little more on the thick position of the fish head and meat.)
3. This step is also different from pickling other fish. After the fish is marinated, put it neatly in a basin, add some green onions, ginger and pepper to remove the fishy smell, cover it with a layer of things, and then press a heavy object on it. The tighter the fish, the better. Generally, it will be better to press it overnight. (The big white and delicate fish is not tight, and whether it tastes good depends on whether it is pressed tightly, so the heavier the fish is pressed, the better.)
③ Fry it first and then steam it
This step is also a step of making a dish, and it is also a step of combining two cooking methods. Fry the fish first and then steam it. Let's see what the operation points are.
1. Take out the pickled big white Diao, wash it once, then dry the water with kitchen paper or towel, boil the oil in the pan, slide the pan, then put the big white Diao in the pan and brown both sides, then pour it out and drain the oil for later use. (Don't fry too much, or the steamed fish will taste bad.)
2. Find a plate for steaming fish, put ginger slices on it, add the fried fish, then use a small bowl to prepare the flavor juice, pour it into the bowl from the side of the fish, put a little minced garlic, millet spicy, etc. on the fish, and then put it into the steamer. (It's best to wait until the steamer is aerated before putting it in, so as to shorten the time of the fish in the steamer and ensure the tender meat.)
3. Put it in the steamer and steam it for about 8 minutes, because the fish has a bottom flavor after pickling and is somewhat cooked when frying, so the time should not be too long to avoid steaming the old fish.