Swordfish is also a common fish, the same fish has a variety of burning methods, there are braised and steamed, and some people like to eat sashimi, of course, suddenly eat raw, then certainly a lot of people are not accustomed to eating. Braised swordfish also has a unique flavor, so let's take a look at the braised swordfish is how to do it.
Main ingredient: swordfish
Accessories: green onion 2, ginger, a small piece of garlic 6 cloves
Seasoning: sugar, white vinegar, cooking wine, salt, monosodium glutamate (MSG)
One of the swordfish after the opening, cleaned and cut into two, and then a knife in the flesh of the fish in order to cut two cuts in order to taste (here to say a few words, a good swordfish in fact, do not have to be so, because the swordfish is not the more big the better, the domestic Dalian knife is also known as the Bohai knife is the best, unfortunately, this is not, Korean goods is not bad, can also be, than the Japanese knife strong), next to the next step in the preparation of fried fish flour, I poured more than enough, enough to dip your fish on a thin layer will be enough
Two, the knife on both sides of the fish dipped in flour, thin on the line, thick on the impact of the texture and appearance of the sticking of good after pouring oil in the pot, the amount of normal frying vegetables on the line, burned to 7 into the heat into a small fire, both sides fried into a golden brown, the purpose of this step is to fishy and stereotypes, not fried, then your fish will become fishy and crushed fish porridge
Three, adjust the juice. This is the key, the fish is good to eat 80% is in this ah, Chinese food is concerned about the seasoning is the right amount, so I also feel, probably this amount,
With the usual meal of small rice bowls 2 spoons of sugar, 3 spoons of white vinegar (can not really vinegar can also be), 4 spoons of cooking wine, soy sauce 3-4 spoons (or recommended tofu store sold a fresh soy sauce, I do not like to use soy sauce old soy sauce and so on), the above several in the bowl! Stir well (here the spoon refers to the tablespoon, tablespoon, TBS), the pan put a little oil, burned to 8 into the heat, pour in the fried fish, and then pour into the mixture of good sauce, stir fry a few times, add the appropriate amount of green onion, ginger, flattened garlic, with a small bowl of seasoning sauce just to hold 2 bowls of cold water poured into the pot, and then add an appropriate amount of salt and monosodium glutamate. Cover the pot with a lid and let it simmer for a while to collect the soup. Note, garlic is to do most of the fish dishes and eggplant dishes essential, this everyone should know, and finally pour the water must be cool water, do not heat the water, for fish and meat braised and stewed practices generally have cool water fish and hot water meat, that is, fish hot pot with cold water, meat hot pot with hot water, or affect the texture of the fish will become fishy, the meat will not be easy to rotten. Well, the mouth also said dry, the fish should be good, but also note that the process has been used in the fire, the purpose is to collect juice as soon as possible, because the fish has been fried almost cooked, so the last step is to let the fish into the flavor, so you have to look at the pot, pay attention to do not paste the bottom, generally 5-10 minutes on the almost.
The above for you in detail introduced the braised swordfish firing method, you read it is not already mastered it?