No matter what kind of fish you cook, you must choose fresh and pollution-free varieties.
Second, the initial processing should be clean.
The so-called primary processing is the killing and cleaning of fish. Some fish should not be operated from the stomach, but should be stirred from the mouth with chopsticks. For example, yellow croaker, mandarin fish and other fish species with special muscle texture and tender meat will affect the loss of nutrition if their stomachs are broken. Some fish are not suitable for descaling, such as shad and hairtail. The black film on the inner wall of all fish cavities must be torn clean, otherwise it will be very bitter.
Third, change the knife properly.
Braised larger fish should be cut into two pieces, or changed into knots or pieces. A small fish (about 500 grams) should have a flower knife (that is, some knife lines). Especially small fish can cook whole.
Fourth, the ingredients should be appropriate.
Braised fish can generally have no ingredients, but it is not excluded to use some bamboo shoots, mushrooms, pickles and shredded pork as ingredients. This can better absorb the fishy smell of the main components, increase the fragrance and flavor, and improve the moisture retention.
Fifth, the temperature has a trick.
When frying fish or frying fish, you must first use hot oil, and then fry it with low fire. This is mainly for shaping, and when simmering, you should use a big fire first and then a small fire.
Sixth, there are layers of seasoning.
Seasoning can generally be divided into four levels: one is to remove fishy smell and fix color, such as cooking wine, soy sauce, onion, ginger and garlic; The second is to determine the taste, such as salt, sugar, pepper and so on; The third is to adjust, taste, correct and collect juice at different levels; The fourth is to enhance freshness, fragrance and luster, such as monosodium glutamate, chicken essence, sesame oil and clear oil.
Seven, plates should be neat and beautiful.
There are two points to pay attention to when loading the plate: first, the posture is beautiful, that is, a fish is placed in the center of the plate, such as two fish, and the head and tail are neat. Second, clean and tidy, the fish skin should be complete, and the fish should be flooded first. You can also put a little parsley and tomatoes beside or on it.
Eight, pay attention to the seat.
China is known as the country of etiquette. Braised fish occupies a high position in the banquet. When serving, the fish head should face the guest, and the guest should ask everyone to use chopsticks.
China is rich in aquatic products, and there are many fish dishes. The author talks about this point roughly in order to attract jade, hoping that thousands of Qian Qian braised fish with good fragrance, taste and nutrition can be cooked by thousands of families and restaurants in Qian Qian.