In China, there is a saying that "nothing can be done without fish, and nothing can be done without shrimp", that is, fish and shrimp are always on the dining table when welcoming guests or major festivals, even if there is no shrimp, the fish is necessary. Most of the fish on the table are mainly braised, stewed and steamed, which is also the most common and recognized by guests. Especially braised fish, which is not only full of flavor, but also the fish in the mouth is particularly tender, which seems to give people the feeling that a fish is not enough to eat, and it is very delicious.

Then someone must be curious at this time. Since braised fish is so delicious, how should we cook it? In fact, many people know how to braise fish in soy sauce, but the practice of each household is different, and the taste of the pot is slightly different, some are spicy, some are salty and fresh, and even some are slightly sweet, which will change appropriately with the local taste. As for how to cook, it is actually very simple, as long as the taste is not too heavy in the early stage, and the soup is grilled on the ingredients when collecting the juice in the later stage.

get materials ready

Ingredients: one crucian carp

Accessories: a little onion and ginger, 15 grams of cooking wine, 5 grams of oyster sauce, 2 grams of chicken essence and monosodium glutamate, 3 or 2 drops of soy sauce, 1 gram of balsamic vinegar and 3 grams of Donggu Yipin Xian.

Steps of braising fish in soy sauce

Step 1: First, clean the fresh fish you bought (the fish should be about a catty, so it is more fragrant and tender when cooked), remove the internal organs and gills, scrape the black film inside the stomach, then rinse it, and change the two sides with a flower knife (the purpose of changing the flower knife is to make it easier to taste in the later cooking)

Step 2, clean the onion and ginger and cut them into powder (it is easier to taste the onion and ginger in the later stage of chopping), then put the cleaned fish into a container, add cooking wine, salt, clear water and raw ginger, and smear them evenly, including the knife edges on both sides of the fish body, so that it will be more delicious when cooked in the later stage.

Step 3: then turn on the stove and light it, put the bottom oil in the pot, then put the marinated fish in and fry it (marinate it for about half an hour in the early stage), fry it until both sides are golden (the heat should not be too strong when frying, so it is easy to fry the fish skin), and pour the fish out for later use.

Step 4, leave a proper amount of oil in the pot, stir-fry the scallion and ginger slices until the nose smells the fragrance, then add two spoonfuls of clear water, start to adjust the mouth, pour in a proper amount of cooking wine, soy sauce, oyster sauce, Donggu Yipin Xian and other seasonings, stir well and add crucian carp.

Step 5: Finally, cover the lid and simmer for 10 minutes with low fire (the meat of crucian carp is easy to rot, so it doesn't need to stew for too long), and then tighten the soup with high fire to serve (if the soup is not sticky, it can be thickened with raw water powder), and it is more perfect to sprinkle chopped green onion on the surface.

Summary of braised crucian carp

What I share here is the normal cooking method of our chefs. Generally, cooking in this way can be used for pomfret, bream and carp. As mentioned above, there are many ways to make fish. If you want to make it simpler, you should clean the fish directly, put the bottom oil in the pot, add raw ginger and onion to saute until fragrant, then add the fish to fry, add clear water to adjust the mouth, and finally simmer slowly to collect the juice. This method is very simple, and it is also very grounded, which is also suitable for home operation.