A catty of crucian carp, half a green onion, two slices of ginger, four slices of garlic, a proper amount of dried Chili, a little braised soy sauce,
Light soy sauce, a little salt, a little chicken essence, a little starch, a little white wine and a little shredded onion.
Practice steps
Wash the crucian carp and cut a few knives on the fish, both sides; Put it into a pot, sprinkle some salt,
A little white wine; Apply salt and white wine to the fish by hand and marinate for half an hour;
Garlic is cut into garlic slices, onion is obliquely cut into onion segments, ginger is cut into shredded ginger, and dried pepper is cut into segments;
After the fish is salted, sprinkle dry starch on both sides of the fish and pat evenly;
Pour a little oil into the non-stick pan, heat the oil and fry the crucian carp;
Both sides are fried golden and served out;
Pour the remaining oil of fried fish into the pot, add onion, ginger, garlic and dried Chili and stir-fry until fragrant;
Pour in a little soy sauce, a little braised soy sauce, two spoonfuls of sugar, and add a proper amount of boiling water;
Add the fried crucian carp, pour the soup on the fish with a spoon, and pour it several times;
Cover the pot and simmer for ten minutes;
After ten minutes, the soup is almost collected. Add a little salt and chicken essence and turn off the fire.
Serve on a plate and sprinkle with shredded onion.
Tips
1 When washing fish, be sure to clean the black film in the belly of the fish, otherwise the fish will taste bitter;
2 Both soy sauce with soy sauce and braised soy sauce are salty, and salt is also put in the pickled fish. Try it before putting it in the salt.
It is best to use a non-stick pan for frying fish, so that the fried fish has a good shape and will not be broken;
Fish will be soft in the process of stewing, and it will not be served well when it is served, so it will not be broken with two shovels.
(2) The practice of braising pomfret fish at home.
One pomfret, several shallots, several slices of ginger, one clove of garlic, one red pepper, one tablespoon of soy sauce, one teaspoon of soy sauce,
1 teaspoon of salt, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of corn starch10g and water starch.
Practice steps
Remove the viscera from the stomach of pomfret, wash it, and make three oblique cuts on both sides of the fish;
Marinate pomfret with salt, a tablespoon of cooking wine and ginger slices for a while;
Slice ginger, cut onion into scallions, slice chopped green onion and garlic, and dice red pepper;
The pickled pomfret is dried with kitchen paper, and then the fish is thinly and evenly coated with corn starch;
Add more oil to the pan, which can be half the thickness of hairtail, and the oil is 70% hot. Put the fish in the frying pan.
Deep-frying while shaping, and then turning over and frying; And then draining the oil;
Leave the bottom oil in the pot, add ginger slices, onion slices, garlic slices and diced red pepper and stir-fry until fragrant;
Add the fried pomfret, add one tablespoon of cooking wine, one tablespoon of soy sauce, one teaspoon of soy sauce and one tablespoon of sugar.
Add some water just equal to the fish, boil over high fire, and cook over low fire until the soup is thick; It is best to pour a spoonful of vinegar along the edge of the pot;
Plate pomfret, add water starch to the remaining sauce in the pot, and make it into thick juice to pour on the fish;
Sprinkle with chopped green onion and a little diced red pepper; You can enjoy it!
Tips
1 Before frying fish, be sure to dry the water on the surface of the fish to prevent oil splashing and fish skin sticking to the pan, and wrap the raw flour to prevent the fish skin from sticking to the pan;
Fry the fish thoroughly on one side and then turn it upside down to prevent the fish from being fried.