Yes, steamed turbot, this is a classic cooking method. Let me briefly describe the most common production process: Step 1, after the Duobao fish is slaughtered, washed and drained, put it in a large plate of steamed fish, spread a few thin slices of ginger evenly on the bottom, noodles or belly of the fish, steam it on a big fire for 8- 10 minutes, depending on the size of the fish, then turn off the fire without opening the lid, and then empty it. Step 2, take out the fish, pour off the excess juice, spread a lot of chopped green onion (silk), pour some boiling oil, and then pour some soy sauce or steamed fish soy sauce. There are also some more exquisite methods of steaming fish, such as before steaming, putting the fish in a plate, then frying shredded dried tangerine peel, dried lobster sauce, or frying garlic, spreading these "flavoring ingredients" on the fish body, and then steaming ...... In short, each has its own advantages, and I have tried all these. Including steamed grouper or other marine fish, can be used for reference.
I believe that most of my friends have never tried this dish of "Braised Duobao Fish" today, or want to try it, but I am worried that the fish will be fragile, so I didn't do it easily, haha! Next, let me show you the specific cooking process to ensure that you will learn it as soon as you learn it. Besides, I want to tell you for sure: Braised Duobao fish has a different and wonderful taste than steamed turbot ...
▼ Buy fresh and colorful fish, which is a hard indicator. It doesn't need to be too big. You can burn a large plate with a pound or so. It is recommended to entrust vendors to help slaughter and wash for later use.
▼ If you take it home and slaughter it yourself, it is not complicated, just be careful not to hurt your hand. First scrape the fish scales on the front, then cut a long mouth from the back, throw away the internal organs, then open a small mouth close to the fish head, cut off the fish gills and throw them away, and wash them for later use.
▼ This next step is very important. Please look at the pictures carefully. Because the whole pot is too small to handle, it is best to chop it into pieces, and the treasure fish belongs to the meat that is easy to burn, so it is suggested to divide the cut holes evenly on the front with a knife as shown in the figure below, and then cut them off with a bone chopper. The picture is very clear.
▼ Cut the fish pieces, drain the water as much as possible, or use a kitchen paper towel to absorb the water, and fry the fish later, so it is best to dry the surface as much as possible.
▼ Ingredients are also very important, and their functions are to deodorize and enhance fragrance. Please see the picture below.
Everything is ready, start cooking.
▼ Let's fry fish first. As usual, you must fry in a hot pot with cold oil and medium or small fire, so as not to stick to the pot. The pot is a "hot pot" until it smokes slightly, otherwise there will still be water vapor invisible to the naked eye, which will lead to sticking to the pot. This is the secret. Don't worry, fry the two pieces of fish until they are slightly burnt. Don't turn them over frequently, but make sure that each side is fried in place at once.
▼ Gently pull the fried fish to one side, stir-fry all kinds of ingredients with low heat in the base oil, which must be done. If the base oil is not enough, you can add a little.
▼ Then add clean water without fish pieces, either hot or cold, and boil at maximum power.
▼ While stewing, immediately start seasoning. Add the right amount of sugar, salt, a little oyster sauce, a proper amount of soy sauce and a little bit of old extraction color in turn.
▼ After seasoning, gently shake the pot to ensure that the seasoning is evenly mixed into the soup, then immediately cover the pot cover and stew for a few minutes on high fire. A catty of turbot can usually be cooked thoroughly in 6-7 minutes. In the process of juice collection, attention should be paid to opening the pot cover and observing at any time to prevent the pot from sticking.
▼ The juice is about to be collected. Before cooking, you can also sprinkle some onion and coriander segments to further enhance the fragrance and taste.
▼ Out of the pot! Let's have a beautiful set as much as possible.
Believe me, the Duobao fish braised in brown sauce is very, very delicious. You just have to try it yourself!