I went to the market in the morning and saw someone selling wild fish. The big ones had been picked out, and the rest were all small ones. There were white stripes, crucian carp, squid, etc., and they were flipping in the basin. With.
The fisher said that it was pulled with a fishing net from the nearby river. No matter how it came from, as long as the fish is fresh and not deformed, it will cost two pounds. If Yu Xiaoyu's family doesn't want to kill him, it's okay to go back and take care of it. I bought a few other dishes and hurried back to make braised fish today.
The delicious taste of braised fish from long ago comes back to my memory. It was the taste of my childhood.
One of the most delicious foods at that time was eating porridge with mixed fish. The deliciousness was as if it was just yesterday, spreading in my heart, and I felt eager to eat it.
Every time I ate fish, I didn’t even waste the soup. I ate it with pot stickers and it was full to the point of bloating every time. If there is any leftover soup, put it aside to make fish jelly. The next day, I would eat two bowls of rice with nothing else.
When I get home, I first put the fish in a basin and start killing the fish. Some of the miscellaneous fish have scales and some don’t. I’m usually too lazy to take care of them. I only need to use a razor blade to remove the larger ones a little. Mainly the internal organs, no need to use a knife for this. Because the small fish itself is very small and the entire body is not fully developed, you can gently squeeze out the fish's internal organs with your hands. After killing and washing, dry the washed fish in a vegetable basket for a while, drain the water, and the water on the fish will not fry the fish, dry it and then bake it.
Braised small fish, you need to know how to fry fish. Using very little oil, frying the fish until both sides are brown without falling apart is a technical task.
Don’t move the fish when it’s in the pot. Pay attention to the fire. The meat of the small fish itself is tender. Use a low fire when frying to prevent the fish body from being fried. Be careful after frying one side until brown. Put a few fish on the ground with a shovel, and fry the other side of the fish. The aroma is entangled, and put it on the plate.
Pour in the oil again. After the oil pan is hot, pour the ginger, garlic, green onion, and spicy food into the pan. Be sure to sauté until fragrant. Put the small fish in the plate into the pan, add wine, soy sauce, salt, Sugar, and then add an appropriate amount of mature vinegar. Aged vinegar can effectively remove the fishy smell, increase the flavor of the fish, and also reduce the loss of nutrients in the fish.
Add more water, bring to a boil over high heat, then simmer slowly over low heat, so that the fish will taste more tender and refreshing, and the fish can fully absorb the soup.
The tender fish meat and the delicious soup make the umami flavor of this braised fish better fill your taste buds.
Taste the soup with a spoon. It is fresh, fragrant, slightly sweet, slightly spicy, and your tongue is a little numb. When the soup is slightly thick, take it out of the pot and put it in a basin.
The more you eat fish, the fresher and more delicious it becomes. All kinds of fish still have their true qualities, but they are missing a taste.
If you think about it carefully, it may be water. People say that "fish cannot live without water." When fish becomes a delicacy in people's mouths, it must be cooked in the water that they once relied on for survival. It is delicious, so there is a saying that "river water cooks river fish" and "lake water cooks lake fish". But using tap water or purified water to cook it just doesn't make sense.
The difference is more than just one level. Time has passed and the years have gone forever. Now I can only use a delicious food in my memory to recall the taste of my childhood. This is the greatest comfort to myself today. !