2. parcel: marinade good after the marinade is poured off, add flour, so that each piece of fish are uniformly wrapped with a layer of dry flour
Braised blackfish finished
Braised blackfish finished
3. frying: frying the fish does not break the skin of the wonderful trick is not to turn the fish patiently over a low flame slow frying
4. oil temperature, the fish carefully put in, then do not move it until the oil is warm, then do not move it to a small fire slow frying
4. The trick is not to flip in the middle, patience and slow frying over low heat
4. oil temperature will be carefully placed in the fish, and then do not move it, wait until the bottom of the fish frying into yellow (red arrow)
5. carefully with chopsticks to push the fish a little bit, if it can be easily pushed, it means that you can turn over the side, if you push it is not that will need to be
6. fry for a while, the fish will be fried, and then the fish will be fried. Fry the blackfish pieces, green onion, ginger, chili, pepper, star anise
Practice
1. Fry the fish in the base oil, sautéed green onion, ginger, chili, pepper, star anise
2. Add the appropriate amount of warm water, salt, soy sauce, vinegar, cooking wine, sugar and boil
3. Boil, small fire for a while
4. Boil until the soup is thick and fragrant, add a little chicken essence and mix well
Another practice editing
Main ingredients: blackfish
Supplementary ingredients: ginger, green onion, garlic
Seasonings: star anise, peppercorns, dried chili peppers, light soy sauce, dark soy sauce, white sugar, white wine, cooking wine, table salt, rice vinegar
Doctrine
1. Ingredients: 1 black fish (700g), 4 slices of ginger, 4 slices of green onion, 5 cloves of garlic, 1 star anise, 1 tsp of peppercorns, 2 tbsp of dried chili peppers; 2 tbsp of light soy sauce, 1 tsp of dark soy sauce, 1 tbsp of white sugar, 1 tbsp of white wine, 1 tbsp of cooking wine, ? tsp of salt, 1 tsp of rice vinegar.
2. Cut the black fish into sections, rub with a little salt and cooking wine and marinate for 10 minutes, then coat each fish piece with dry flour.
3. Heat the oil in a pan and add the fish pieces, fry on medium heat, don't turn it easily before browning.
4. Brown one side and gently flip the fish until both sides are lightly browned.
5. In a separate pan, pour in the oil for frying the fish, put in the peppercorns, anise and dried chili pepper and stir-fry until the color of the chili darkens, then put in the green onions, ginger and garlic and stir-fry.
6. Add a large bowl of water, and soy sauce, soy sauce, sugar, white wine, cooking wine, salt, rice vinegar and boil.
7. Add the fried fish pieces.
8. Cook over high heat and then turn to medium-low heat to simmer, do not turn the fish in the middle.
9. Stew until the soup thick, can smell the strong fish flavor can turn off the fire. [2]
Tips
1. Don't flip the fish when frying, wait for one side to be browned and then flip, otherwise the fish skin will be broken because it is not cooked.
2. Don't flip the fish when boiling to prevent the skin from breaking, you can gently shake the pan instead of flipping.
3. Before cooking, we should add enough water at once, the amount of water should be no more than the fish, before turning off the fire must be the soup thick, thick degree of viscous can hang in the fish on the good.
4. Burning fish essential a seasoning: white wine, to fishy fresh.