Many fish can be used for braising in soy sauce, but it is recommended to choose medium-sized fish with fewer bones, carp, grass carp, perch, yellow croaker, etc., which are very suitable for braising in soy sauce. The fish is thick and has fewer bones and is more convenient to eat. So how did the braised fish in the restaurant make it so beautiful and delicious? Chef friends shared three tips with me. Remember the three skills of cooking fish, and you can also make braised fish with good color and flavor. Here, let's share with you a common practice of braised carp, which is "more than enough every year". It is one of the necessary dishes for the Spring Festival dinner, and it is particularly good to look good and delicious.
Braised carp is also very simple. After the carp is cleaned, it is marinated with onion and Jiang Shui, which can remove the fishy smell and enhance the fragrance. A layer of dry starch is coated on the surface of the marinated fish larvae, so that it is easier to shape during frying, and it can also lock the moisture of the fish, making the fish more tender and tasty. When frying fish, the oil temperature should be enough before cooking. It is not recommended to turn the fish over just after cooking. Fry it on one side and then turn it over on the other side, so that the fried fish will not break the skin and stick to the pan, and the fish will not be scattered at all. Add spices and stir-fry until fragrant, add water and fish to stew, and finally thicken the soup and pour it on the fish. The sauce of braised fish can be adjusted according to your own taste, which can be used as the spicy mouth of bean paste or the sauce flavor of soybean sauce. The finale of the New Year's Eve dinner is "fish every year", which is fresh and tender, meaning that there is more than one year. Let's take a look at the details.
Braised carp (fish every year)
Prepare ingredients: one carp, onion, ginger and garlic.
Prepare ingredients: proper amount of oil and salt, a spoonful of soybean sauce, a spoonful of beef sauce, a little soy sauce, and a little cooking wine.
Detailed practice:
1. Scrape the scales of the bought fish with a knife, take out the internal organs and clean them up.
2. Then clean the dirty things in the fish belly and clean the black film and blood. Tip 1: The black film, blood and fishy lines in the belly of fish must be removed, so as to reduce the fishy smell of fish during cooking.
3. Cut a knife at the head and tail of the fish, then pull out the fishing line, and pat the back of the fish while pulling out the fishing line, so that it is better to pull out and it is not easy to break. The fishy line is fishy, so removing it can reduce the fishy smell.
4. Then use a blade to cut it every one or two centimeters, but don't cut off the fishbone, cut a flower knife and put it into the flavor.
5. Sprinkle a layer of salt on the fish, rub it evenly (this can effectively remove the mucus from the fish), and then clean it with water for use.
6. Slice the ginger, cut the onion and put it in a bowl for later use.
7, onion ginger slices into a bowl, add a spoonful of salt, pepper and cooking wine, squeeze out onion Jiang Shui.
8. Pour the onion Jiang Shui into the fish, evenly spread it on the fish, and marinate it for 10 minutes. (Tip 2: Add onion and Jiang Shui to the processed fish cutting knife in advance for pickling, which can remove fishy smell and enhance fragrance. This step is indispensable).
9. Prepare 2 diced garlic, diced ginger and diced shallots for later use.
10. Take out the salted and tasty fish and coat the fish with a layer of dry starch, which can better lock the umami flavor of the fish itself, and it is easier to set when frying, without oil absorption.
1 1, add a proper amount of oil to the pot, and heat the oil until it bubbles. When the oil temperature is 50%, fry the carp. Try not to flip the fish when you just get into the pot.
12, fry until one side is golden and set, then turn it over to the other side for frying. The whole process takes about 5 minutes, and it is fried until golden. (Tip 3: After the fish is marinated and the knife is changed, add dry starch and smear it on the fish body, heat the oil until it bubbles, fry the fish, try not to turn the fish body when you just put it in the pot, fry it until it is golden and set, and then turn it over and fry it, so that the fried fish will not break the skin, stick to the pot, and the meat will not be rotten, which is good-looking and delicious).
13. There is a little base oil left in the pot. Add onion, ginger and garlic and saute until fragrant. After frying, add a spoonful of soybean sauce, a spoonful of beef sauce and a little soy sauce, and stir fry until fragrant. (If you like spicy food, you can add bean paste, and soybean sauce is used here).
14, stir-fry the fragrance, add appropriate amount of water, add the fish fried in advance, cover and simmer for 5 minutes. When stewing, you can open the cover and pour the soup on the fish with a spoon.
15. After the fish is cooked and tasted, remove it and put it on the plate. There is soup in the pot, and a little water starch is added to make a thick soup.
16, then pour the soup on the fish.
Finally, sprinkle some chopped green onion to add fragrance, and you can enjoy it on the table. Such a home-cooked version: braised carp is ready. The braised carp made in this way is delicious, the fish is intact, the fish is not scattered, the skin is fresh and fragrant, the inside is tender and delicious, and the color is very bright. It looks very appetizing, tastes delicious, looks good and tastes good, just as delicious as in restaurants. Choose fish with fewer fishbones, which adults and children love to eat. Simple and delicious ways to share with you, if you like, you can try it.
Lily food talks about cooking tips:
1 Carp is used here. You can also choose your favorite fish, such as perch and pomfret. It is recommended to choose fish with fewer fishbones, which is more convenient to eat and can be safely eaten by children.
2, the fish medicine is cleaned, the black film and blood in the stomach must be removed, and the fishline is also removed, so that the fishy smell will be much less when cooking. Add onion and Jiang Shui in advance to marinate, add flavor and remove fishy smell.
3. When frying carp, wrap a layer of dry starch on the surface. When the oil temperature is higher than 50%, when bubbles appear, fry in the pan. When frying, wait for one side to set and then turn over and fry, so that the fried fish is intact without breaking the skin and sticking to the pan. Braise the fried fish again, so that it is more tender and tasty when eaten. The sauce of braise in soy sauce is adjusted according to one's own preference, and what is made here is maotai flavor.