The following methods are available
Method 1
Ingredients preparation
Ingredients: Braised fish, one carp (one pound, gills removed, and Scales, cut open and clean)
Braised fish
Accessories: about half a tael of cooked chicken (cut into thin slices) half a tael of fresh mushrooms (sliced) and half a tael of bamboo shoots (sliced ??into thin slices) Then cook in boiling water for about five minutes)
Seasoning: half two green onions, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. One tablespoon of starch, mixed with water to make gravy. One tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and MSG.
Cooking method
1. After the tidy fish is cramped, make five or six cuts on both sides of the fish body at equal distances, and apply salt and cooking wine to taste for more than half an hour.
Braised fish
2. Heat oil in a pot until it is 70% hot, fry the fish until it turns slightly yellow, take it out and set aside.
3. Leave about one ounce of oil in the pot, heat it until it is 40% hot, then reduce the heat to low and stir-fry the ginger slices, garlic slices and green onions until fragrant.
4. Add the chicken slices, bamboo shoot slices, and mushroom slices and stir-fry over medium heat for half a minute.
5. Add about a pound of soup or water, add fish, soy sauce and salt and cook for about three minutes, 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 plate. [2]
Making Tips
The secret to frying fish is to heat the pan with less heat and stir less.
Fish is not easy to master in cooking. Ingredients and heat are the key to success or failure. Many people fry fish either with the skin breaking or sticking to the pan. If you fry the fish, you need more oil and it is hot enough to make it crispy and dry. For frying the fish, you need a hot pan, less oil, and a warm fire.
When the fish is in the pot, move it less. This is the secret and the only way to fry fish. If you keep turning it because you are afraid that it will not be cooked, it will be self-defeating, and the skin will be ripped apart and the flesh will be damaged beyond recognition. . Before that, you must wait for the pot to be hot before adding oil. The fish must be dried before adding it to the pot. Fry lightly over low heat. Don't push and turn over in a hurry. If you are not using a pan, just tilt the pan occasionally to allow the fire to heat evenly and control the fire not to be too intense.
After about ten minutes, the skin is set and then turned over. At this time, the meat is cooked and the juice in the middle can still be retained. If it feels firm when touched with a spatula, it is overdone. In fact, some people are afraid that it will not be cooked enough. It is not a smart method to draw a knife edge on the fish body in advance. Once the fish is cut open, the soup will be easily lost, so the dry-fried fish should not be too big.
Method 2
Ingredients preparation
Main ingredients:
Fish segments (I don’t know whether it is silver carp or silver carp), edamame kernels (Don’t use too much).
Accessories: cooking wine, braised sauce (dark soy sauce is enough), dried chili pepper (optional)
Seasoning: ginger, green onion, salt, sugar
Cooking method
1. Clean the fish and cut it into sections (because the fish is too big, I cut it in half, which is generally not necessary). It doesn’t matter if it is slightly thicker. Just rinse the edamame kernels with water and dry chili peppers. Chop into small pieces, chop green onions, and slice ginger.
2. Put oil in the pot, a little more oil, and fry the fish segments in the pot. Fry on both sides until the surface is slightly burnt. Be careful when flipping. You can use chopsticks to flip it over and add ginger slices. , chili, shake the pot a few times.
3. Turn to low heat, sprinkle the edamame evenly on the fish segments, add cooking wine, pour evenly on the fish segments, and cook on high heat for about 5 seconds.
4. Add braised sauce (the same goes for dark soy sauce. According to your own taste, the amount you add mainly determines the final color) and sugar (the braised sauce itself is prepared. According to personal taste, sugar can also be added. You don’t have to put it (if you use dark soy sauce, you must add sugar), a little salt, shake the pot gently, or use a spatula to turn it slightly.
5. Add water, cook until the juice is reduced, and sprinkle with a little chopped green onion.
Method 3
Ingredients preparation
Main ingredient: fish
Seasoning: wine, onion, garlic, chili lard, seasoning A little of each.
Cooking method
1. Wash the fish and cut into pieces;
2. Put it in a hot oil pan and fry until the fish skin turns yellow. When firm, remove the fish.
3. Add cooked lard, wine onion, garlic, chili and seasonings to the pot and stir-fry, then add the meat broth and bring to a boil, then add the fish. Then simmer over low heat for about ten minutes. When the cooked fish juice becomes gelatinous, add MSG and shake to coat the fish pieces with the marinade. Serve. [3]
Method 4
Ingredients preparation
Ingredients: clean fish (500 grams)
Seasoning: cooking wine (15 grams ) Refined salt (5g) White sugar (8g) Soy sauce (30g) Wet starch (25g) Scallion white segments (10g) Cooked lard. (100g) Ginger slices (2g)
Cooking Method
Put the fish on the vegetable pile and chop into 3 cm square pieces. Put the pot on a high fire, add 50 grams of cooked lard after it is hot. After the oil is hot, add 5 grams of green onion, ginger slices and cooking wine. Stir it for a while, pour the fish pieces into the pot, and then add water. 600 grams, cover the pot and cook for 7 minutes, until the fish is soft and tender, remove the pot from the heat, pour two-thirds of the soup into a soup bowl with Jingchu flavor, a famous Chinese dish, and use it for other purposes. Add 50 grams of water, add fine salt, sugar, and soy sauce, turn the pot to low heat and simmer for 13 minutes until the fish flavor is revealed. Add MSG, hold the pot with your left hand and keep shaking it on the fire. Pour in wet starch, and when the soup becomes thick and sticky and sticks to the fish pieces, then pour in cooked lard, sprinkle with green onions, and use a spatula to transfer the fish to a plate.
The key to the process
For this dish, first stir-fry the sugar color, heat the pan with a little oil, add the sugar and stir-fry until it turns red, add boiling water to dissolve, add seasonings, and add the oiled fish pieces. Burn as above, the color will be red and bright.
Preparation Tips
When using it as a breast-clearing dietary therapy, you should add less salt.
No need to add MSG when cooking fish. Because they have a great umami flavor all by themselves.
Method 5
Ingredients
400g large fish head 2 pieces southern tofu 10g ginger slices 5 cloves garlic 5g chives 14 tsp fine 12 tablespoons of salt, 1 tablespoon of cooking wine, 14 tablespoons of oyster sauce, 14 teaspoons of dark soy sauce, 12 teaspoons of sugar, 14 teaspoons of white pepper
Preparation steps
Heat the pot and add 1 tablespoon of oil Heat up the heat, add the drained tofu cubes and fry slowly over low heat, turning with chopsticks halfway through, until all sides turn golden brown.
Heat oil in a pan, put in the dried fish head and fry slowly over low heat. After frying one side, fry the other side and add ginger slices to fry together. After frying, add water and bring to a boil. Add the fried tofu and all seasonings, bring to a boil over high heat and then reduce to low heat.
Finally add green onion segments and water starch to thicken the sauce, and garnish with red pepper on the surface after serving.
Tips
Southern tofu is tenderer than northern tofu. Drain the water when frying to avoid splashing oil, and don’t fry it too old. The golden color will set on the surface. That’s it.