manufacturing method
1, a snapper of 8 kg, necessary ginger, onion and garlic.
2. Pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!
3. cut the flower knives on both sides of the fish-it will be easy to taste.
Because the fish is small, there is no need to cross it.
Pictures of all kinds of braised snapper.
Various pictures of braised bream (15)
Three knives for oblique slicing is enough-be careful to cut the meat obliquely, not straight!
5, sprinkle some salt evenly on both sides of the fish, even in the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping powder, because I think it destroys the taste of fish skin!
6. Put the prepared fish on a plate, with shredded ginger, garlic slices, dried peppers and some green onions! Several colors look good together!
7, from the pot, after the oil burns blue smoke, stir-fry the ingredients, the fire is not too big, mainly stir-fry the fragrance.
8. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Special attention should be paid to red peppers not to be fried black, which is not beautiful.
9. Fry fish with the remaining oil! The oil temperature is 6 minutes.
10, slightly yellow on both sides, or slightly fried! ! Be careful when turning over the fish. If it's broken, it's broken.
Production technology of braised snapper
Production technology of braised snapper (17 sheets)
Guoliao
1 1, and then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell!
12, add the previous ingredients and burn together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!
13, add a spoonful of bean paste, which is my favorite thing ~ ~ My hometown basically uses homemade red pepper paste!
14, the fish will be cooked if it is cooked for a short time, and the shape will be easily destroyed if it takes a long time!
15, put the fish on the plate and sprinkle with onion leaves-do you think this is done?
16, there is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!
17, the last process-pouring soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!
Braised snapper
Braised snapper
Exercise 2
material
A piece of ginger with fish [1]
Onion salt
White sugar soy sauce
Raw cooking wine
Clean water
working methods
1. snapper, this is a little big. After washing, our family likes to cut it in half. Pay attention to the oblique cut to look good.
It doesn't matter if you draw a diagonal knife on both sides of the fish to draw the fish deeper.
3. Put some oil in the pot and saute the ginger slices.
4. Fry the fish with big fire
If the oil leakage is serious, cover the pot and fry for a while.
6. Fry until the surface is golden.
7. Put cooking wine, salt and sugar.
8. Put some soy sauce and drop some soy sauce.
9. Put clear water, which is less than 2/3 of the fish.
10. Cover the pot and cook on the fire. Let's get started.
1 1. Open it. When the water volume is almost 1/2, turn the fish over carefully.
12. Continue to cover the pot before cooking.
13. It's time to collect the juice. Pour the soup on the fish with a spatula.
14. Collect the juice, sprinkle with chopped green onion, and take out the pot. All right.