1》Braised fish cubes (with bones)

Method:

1. Take one fish, remove the internal organs and scales, wash it, and chop it into pieces. Put it aside Sprinkle with salt and marinate for 30 minutes.

2. Shred a piece of ginger, mince a piece of garlic, and cut green onions into sections. If you like spicy food, cut a piece of dried chili into 3 sections.

3. Heat two tablespoons of oil in the pot until it smokes. Add shredded ginger, minced garlic and dried chili. Don’t burn it. Put the fish pieces in immediately, pour in soy sauce, and fry the fish until brown on both sides. Add a small amount of oil. spoon of sugar, add half a bowl of water. 4. Cover the pot and simmer over medium heat for 3-5 minutes. Open the lid and add the green onions. Do not stir, as the fish pieces will break. If you like the jealousy, add it before serving. A little vinegar..

2》Braised fish (picture)

Ingredients:

Fish, wine, onion, garlic, chili lard, and a little seasoning .

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, pepper 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》Braised fish

Take about a pound of fresh carp (other fish can also be used, the live ones are best), remove the scales and gills, open the mouth and wash it, and cut both sides Cut three knives and fry in oil until both sides are brown.

Leave a little oil in the pot, add the fish, add 2 ounces of soy sauce, turn it over slightly, then add water until it is level with the fish, add onions, ginger, sugar, cooking wine and garlic and cook. You can also add a few drops Add vinegar, aniseed, and chili until the soup is thickened.

P.S.: "Thousands of tofu and ten thousand fish". Braised fish needs to be cooked for a long time to absorb the flavor. The key to frying fish is that it does not stick to the skin. In the past, various methods were not ideal. Now you can use non-stick Pot solution.

The secret to frying fish is to heat the pan with less heat and stir less.

Fish is a difficult ingredient to master in cooking. The heat is the key to success or failure. Many people fry it. The skin of the fish will either break or stick to the pan. If you fry the fish, you need more oil and it should be hot enough to make it crispy and dry. If you fry 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 overcooked. 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. The dry-fried fish should not be too big.

4》Braised fish skirt

Features: The juice is silvery red, fresh and delicious.

Ingredients: 750 grams of water-haired fish skirt.

Ingredients: 15 grams of gouache.

Ingredients: 150 grams of oil, 15 grams of cooking wine, 1.5 grams of MSG, 5 grams of salt water, 10 grams of soy sauce, and 400 grams of soup.

Preparation method: 1. Cut the cooked fish skirt into horizontal blades, kill it and drain off the water. Put the pot on a high fire, pour in a large amount of oil and soup, add the fish skirt and seasonings, and cook until the vegetables are fragrant, the water is slightly thickened, and the juice is thick. Pour it into a plate and serve.

5》Home cooking - braised fish

Ingredients:

Yellow croaker, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, MSG, green onions Ginger and garlic, clear soup, lard, sesame oil, star anise, wet starch.

Preparation:

(1) Clean the fish, cut it with a diagonal knife, cut the fat and lean pork, the bamboo shoots into 6 cm long strips, and cut the onion and ginger into cubes. Slice garlic.

(2) Put peanut oil in the wok and heat it until it is 80% hot. Put the fish into the oil and fry until golden brown and take it out.

(3) Put lard in the wok, heat it to 60% heat, add star anise and fry for a while, then add onion, ginger, garlic and fatty pork slices. Stir-fried bamboo shoots. Then add soy sauce, cooking wine, and clear soup. When it boils, add the fish and cook over low heat for 15 minutes. When one-third of the soup remains, add MSG and wet starch to thicken it. When the juice becomes thick, pour in sesame oil and put it into a plate. .

Features: The fish tastes fresh, tender and salty, and the color is ruddy and shiny.

6》Braised fish

Ingredients:

1 fresh carp (about 750 grams), 50 grams of fat and lean pork, onion, ginger and garlic slices***10 Gram, 1000g peanut oil (approximately 60g consumption), 30g soy sauce, 20g cooking wine, 1g MSG, 300g clear soup, 25g water starch, 2 star anise, 15g pepper oil.

Cooking process:

1. Remove the scales and gills of the fish, and disembowel the fish to take out the internal organs. Make diagonal cuts on both sides of the fish every 2 cm (to the depth of the backbone). Cut the pork into 1cm cubes.

2. Put peanut oil in a frying spoon and cook over high heat until it is nine-mature. Spread a little soy sauce all over the fish, fry it in hot oil until the fish turns red and take it out.

3. Leave a little oil in the frying spoon, add onion, ginger, garlic slices, diced meat and star anise and stir-fry, add soy sauce, cooking wine, clear soup, add fried fish, move to low heat and cook until the flavor is absorbed , when a quarter of the soup is left, move to high heat, add MSG, thicken with water starch, drizzle with Sichuan peppercorn oil, and serve with a large turning spoon.

Flavour characteristics:

Ruddy color, fresh and tender taste.

7》Braised fish

Braised fish is the most basic technique in cooking and has a wide range of applications. The finished products are mostly dark red, light red or maroon, and its color is ruddy. , the taste is salty and slightly sweet, crispy and delicious, and the juice is yellow and fragrant. To prepare braised dishes, you must master the following aspects.

l. Ingredients selection and processing: Braised braised rice has strong adaptability to raw materials, but the texture of the raw materials has a greater impact on the finished dish, so choosing good ingredients is still the prerequisite for making a good dish. For example, the braised pork should be pork belly, the braised pork elbow should be the front elbow, the braised chicken should be the next year's big rooster, the braised fish should be about 1000 grams of Yellow River carp, etc. Raw materials should be kept fresh, non-deteriorated and free of odor. When processing, it should be based on the characteristics of the raw materials. It can be whole, sliced ??(such as braised pork), cut into pieces (braised fish pieces), cut into sections (braised sea cucumbers), or minced (braised meatballs). However, it is generally not advisable to cut it too small. Too thin, otherwise the raw materials will be brittle due to long-term heating. The general requirement is to be neat and uniform, consistent in size, equal in length, and uniform in thickness, making it easy to cook and taste.

2. Controlling the heat: Braised in soy sauce, it is a mixed-cooked dish that usually goes through two stages: preliminary heat treatment and formal cooking. Different methods can be used for preliminary heat treatment of raw materials according to different raw materials. Braised fish and braised eggplant are fried; braised pork is cooked; braised gluten magnolia slices are stir-fried. Generally, the heat should not be too high, it is better to be 70 to 80% mature. Excessive heat will cause difficulties in the next step of processing.

The main ingredients undergo preliminary heat treatment and can be officially cooked after changing the knife. The method is to put oil in the pot, heat it up, add cooking wine and other seasonings, add water or fresh soup, add the main ingredients and bring to a boil over high heat, skim off the foam, adjust the taste, and continue to cook until the ingredients are crispy and the flavor juice can penetrate. Inside the raw materials, use high heat to collect the thick soup. Use high heat at both ends and medium-low heat in the middle. This is the key to braised vegetables. After the soup is boiled, only by using slow fire can the heat slowly enter the inside of the raw materials, making the raw materials mature and tasty. Otherwise, it will result in crispy outside and raw inside or salty outside and bland inside, which will affect the quality of the dishes.

3. Coloring and Seasoning The initial coloring of braised vegetables is achieved at the same time as the cooking process. The braised fish becomes light red when fried in oil. The color needs to be enhanced by sugar, soy sauce, cooking wine, wine, etc. during formal cooking. But be careful not to apply too much color so as not to affect the color.

The taste of braised vegetables is mainly salty and slightly sweet. It is mainly seasoned with soy sauce. The amount of sugar should be moderate, preferably less but not too much.

Braised dishes pay attention to the original flavor, so the soup should be appropriate. If the soup is too much, the taste will be bland. If the soup is too little, the main ingredients will not be cooked thoroughly. Generally speaking, the soup should be about twice the amount of the raw materials. When it is cooked When the ingredients are 1/4 full, remove from the pot. Don't tighten the sauce too much. If it's too tight, the soup will become thicker and the characteristics of the braised dish will be lost. Don’t thicken the gravy too thickly, add a little water starch to make the juice bright and the gravy bright, and the main ingredients to stand out.

Color and seasoning are inseparable. It has the function of seasoning when mixing colors, and it also has the function of color mixing when seasoning. This requires that when the dish is ready, the soy sauce and sugar should not be added too much to prevent the soup from being too dark and affecting the taste and color. The principle is that it should be shallow rather than deep.

8》There are tips for making braised fish in batches

Braised fish is my specialty. In my chef’s restaurant, almost all the guests order one dish, whether it is a snack or a meal. Braised fish is served. However, when cooking braised fish, the quality can be guaranteed when cooking three to five fish at a time, but when cooking thirty or forty fish at a time, the quality is difficult to guarantee. For example, when we cook braised fish in batches, although the color and taste are good after the dish is finished, we find that the fish body is easily broken, which greatly affects the quality of the finished dish. Later, after many studies and practices, the author finally mastered the secret of making braised fish in batches.

The first thing is to choose the materials. Everyone knows: fish can be divided into frozen fish and fresh fish. After frozen fish is frozen and thawed, the water and umami components in the fish will be lost excessively. When cooked, the meat will be loose and inelastic, causing the fish to break. When cooked, the fish shape will be incomplete and the meat will not be tender. It doesn't taste delicious.

The body of fresh fish is not stiff and the fish meat is elastic. The fish body does not shrink after being heated, and the fish meat does not break at the knife edge. This is one of the important factors that ensures the complete shape of the braised fish. It should be noted that it is not advisable to cook live fish immediately after slaughtering it. It must wait until after the "post-ripening period". Because the flesh of freshly slaughtered fish is still active, if it is fried immediately, the fish will shrink in size due to too strong contraction force, and the fish meat will be exposed and broken at the knife edge, and the final fish shape will not be complete. However, the "post-cooking" time required for fish is shorter than that of other animal raw materials, which takes about 25 minutes.

The second is knife skills. The function of knife skills is to make the fish meat more flavorful, easier to mature and more beautiful. The knife skills for making braised fish in batches are slightly different than the knife skills for roasting three or five fish. That is, for a fish weighing about 500 grams, you only need to cut three knives on the thick meat on both sides of the fish spine. For a fish weighing about 1,000 grams, it is enough. Five knives are enough, and it is required that the knife should not be too "slope", preferably 80-85°. When cutting the knife, the knife distance should be wider and the knife insertion should be shallower. If the meat on both sides of the fish belly is thin, no knife work is required. Knife skills are the second factor that ensures the integrity of the fish shape.

The third is the smell of pickles. Put the fish that has been processed with a knife into a basin, add green onions, ginger, cooking wine, refined salt, pepper, fine soy sauce, etc. in turn, and turn it back and forth with both hands to make the seasonings evenly adhere to the fish body and in the seam of the knife. It takes about 25 minutes for the pickling to take place. In addition to the well-known functions of adding flavor, removing foreign matter and increasing freshness, this is also the third factor that makes the fish form a complete dish. The reason is: after salting fish, due to the salt-solubilizing effect of protein actin and active myoglobin, the two will combine to form filamentous molecules, intertwined into a dense network. This not only makes the fish tissue tough and not easily broken, but also increases the water-holding capacity of the internal tissues of the fish to ensure the freshness and tenderness of the fish. In addition, under the action of salt pressure, the hydration film of the protein on the surface of the fish meat is destroyed and water leaks out. At this time, the protein in the fish skin tissue precipitates and solidifies, which is beneficial to the integrity of the fish shape.

The fourth is to beat the powder and fry it. After picking out the green onions and ginger from the pickled fish, add an appropriate amount of dry starch and mix well so that the surface of each fish is evenly coated with a thin layer of starch paste, and then put them one by one into a 70% hot oil pan for frying. When the skin is crusty and golden in color, remove and drain the oil.

Since frying uses high oil temperature, after the fish is put into the pot, the water on the surface of the fish and in the slurry will be quickly fried and condensed into a hard shell. When heated and fired, the fish meat will not break, which ensures that the fish will not break. The fourth factor of complete form. During the process of frying pickles, you should pay attention to the following three points: first, the batter should not be too thick so that the fish skin can be clearly seen; second, the oil temperature must not be too low, otherwise it will be de-cooked and the fish skin will not be It is quite stiff and cannot achieve the expected effect; thirdly, do not stack freshly fried fish together, otherwise the fish skins will stick to each other due to the high temperature, and the fish skins will tear when separated, affecting the appearance of the final dish.

The fifth is the code pot. The method of stacking the pot is: first place green onion strips, ginger slices, and crushed garlic in a large bottom basin (or a large pot), then place the fried fish with the belly facing up, and stack the fish head with the fish tail. Layer one layer, then put onion strips, ginger slices and crushed garlic, and then arrange the second layer of fish. After the fish are stacked layer by layer in accordance with the law, put a large grate on top and press it down with a heavy object to prevent the fish from floating when adding soup. This is one of the five factors that ensures the integrity of the fish shape. Note that the fish should be kept close to each other when placing fish, so as to ensure the perfect shape of the fish.

The sixth is to cook the soup. This process is an important step to ensure that the finished dish has a bright red color, a mellow taste, and a complete body. First up is the soup. Heat up the wok, heat the base oil, add peppercorns, aniseed, fatty meat slices and dried peppers and fry until fragrant, then add finely chopped bean paste and tomato paste, stir-fry until fragrant, add cooking wine, and mix in For fresh soup, use refined salt, soy sauce, sugar, MSG, balsamic vinegar, pepper, etc. to make it salty, spicy, slightly sour and sweet. After boiling, take it out of the pot and pour it into a large pot with the fish. Put it on a high fire, bring it to a boil, then reduce the heat to medium-low and simmer for about 15 minutes. Remove from the fire when the fish is just cooked and fragrant. This is the sixth factor to ensure the integrity of the fish shape. When firing, be sure to pay attention to the following two points: First, the soup must be boiled over high heat first, and then fired over medium to small fire. Because it is cooked over a high fire, the soup boils and causes vibrations, which can easily cause the fish body to become rotten and broken. At the same time, the soup is boiled dry before it can penetrate into the fish body, causing the fish meat to be undercooked and tasteless. If it is cooked over medium and small fire, the soup will slowly roll and its flavor will slowly enter the fish body, which can not only make the fish tender and delicious, but also ensure the integrity of the fish shape; secondly, the cooking time should be controlled well, about 15 minutes is appropriate. If the time is too long, the fish will be overcooked and easily rotten, and it will easily break when taken out of the pot.

The seventh step is to take out the pot and put it on the plate. When making braised fish in batches, the method I often use is: take a large disc in each hand, insert it into the middle of the seam of the fish, clamp it with both hands, and then take the fish out and place it on a strip plate. This is to ensure that the fish is shaped into a dish. Complete Factor Seven.

Finally, remove the residue from the pot, pot and medium soup, return to the fire and bring to a boil, add wet starch, pour in sesame oil and mix evenly, take out of the pot and pour the fish on each plate. Sprinkle chopped green onion and coriander on the body, then pour in hot cooked oil, and serve