This is how it tastes

1) Ingredients:

Fish, wine, onions, 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 it first Fry until the fish skin turns yellow and becomes hard, take the fish out.

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.

2) After the oil burns and emits blue smoke, add the ingredients and stir-fry until fragrant. The fire should not be too high. The main purpose is to stir-fry the onions and garlic until they turn yellow. Remove the ingredients and set aside for later use. Pay special attention not to fry the red pepper black, which will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes and it will be slightly brown on both sides. You can also fry it a little bit! !

Be careful when turning the fish. If it breaks, smash the pot. Then you can put a small bowl of water (there is no stock at home) and start cooking - there is a lot of heat and oil in restaurants, and people even use oil for cooking. If you are familiar with it, just use your own method as a family!

After the water boils, add the most important rice wine + soy sauce, which is a step to remove fishy, ??seasoning and dyeing! Add the previous ingredients and cook together. Add a little salt into the soup. You have to consider the amount, because the soy sauce is also salty. You will also need to add the sauce later, including the fish itself and the flavor! Keep pouring the sauce over the fish to ensure even heating! Add a tablespoon of Pixian bean paste. This is my favorite. After cooking for a while, the fish will be cooked. Over time, the shape will be easily damaged!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of a bowl, put it in the pot, bring it to a boil over high heat, stir evenly quickly, and when it becomes a little sticky, take it out of the pot!

The final step - pour the soup! The amount of juice is up to you, too little will be too dry, too much will be tasteless!

It is better to use low heat to fry fish. The fish fried over slow fire will be very crispy. If it is used for braised fish, apply an appropriate amount of fried powder when frying. If there is no fried powder, apply flour. Note that you need to mix the flour with water before applying it. Whether the fried fish is eaten directly or braised, the oil should not be too little, otherwise the bottom will be burnt. This has something to do with whether it is a "non-stick pan", but it has little to do with it. Whether the fried fish is to be eaten directly or braised before eating, it must be fried over low heat until the fish skin is golden brown before being put on a plate.

2. The reason why the fish has a fishy smell, and the fish skin is fragrant and delicious, but the fish meat is not delicious and tasteless, the reasons are as follows:

The fish is frying Beforehand, be sure to apply salt and soak for about half to an hour to achieve the effect of removing the muddy smell.

If the fried fish is to be braised, apply salt in the same manner, and add an appropriate amount of soy sauce, cooking wine and other condiments you like, and then apply fried powder or flour.

3. The braised fish procedure is usually as follows:

A. After killing the fish, apply salt, condiments, fried powder and soak for about half to an hour;

B. Heat the oil in the pan, put the fish in the hot oil, fry the fish alternately over slow or medium heat until the fish is golden brown, put it on a plate and set aside.

C. Heat oil in a pan, sauté scallions, garlic slices or minced garlic, ginger slices, etc., add an appropriate amount of water, and add your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about ten minutes. Usually, the longer the simmering time, the more flavors of various condiments will enter, but it cannot be simmered endlessly. Enough is enough.

D. After the fish is cooked, add your favorite decorations such as green onions and coriander to not only increase the fragrance but also achieve the purpose of decoration.

The raw materials used to make braised fish must be cleaned first. Needless to say, prepare all the onions and ginger. After cleaning the fish, find a deep plate and put the fish in it, followed by soy sauce and a little more to make the fish taste better. Don’t forget to put the cooking wine. , this kind of meat will have a fishy smell or something.

After a while, you can start adding oil to the pot. The oil should be heated a little. Because it needs to be fried, don’t use too little oil. Sprinkle a little salt evenly in the pot, so that it will not be easy to fry the fish later. The skin is peeling off. 4vo$s

When the oil is warm enough, you can carefully put the fish in and fry it without adding soy sauce. Note that the head and tail should also be fried. After a while, you can turn it over carefully to see if the fish skin has fallen off better? When both sides are about the same, you can start pouring the soy sauce in. Just pour it over the fish, and then put the chopped green onions in (the fish will let the aroma penetrate into it) (if it is grilled crucian carp with green onions, just You need a lot of green onions), and then sugar. Just remember to put it evenly on the fish body. Add some water and cover the pot. After a while, you can open it to taste the sugar juice and make adjustments. Cover again and simmer until the sugar juice is almost a little thick. Turn off the heat, add some MSG, chicken essence, etc. and put it in the pot. 7

---OK the fragrant braised fish, try it...haha;: