There is a secret to making good braised fish! Steamed fish is nothing for a housewife, but for a beginner housewife who has just taken charge of the kitchen for a short time, steaming is not a simple matter of putting soy sauce on it and burning it, and from my own experience of working with steamed fish, these tips are very good, and not too difficult to operate in practice, so I'd like to see you try them out. The summary of the tips down the comb as shown below:
1 initial to remove the fishy,
2 frying to keep the fish skin intact,
3 braised can be stir-fried sugar color can also be used with soy sauce, the beginner proposes to use soy sauce, the better the actual operation,
Raw materials
Rhubarb fish, yellow wine, sugar, soy sauce, ginger, garlic, scallions. garlic, green onion
Practice
1, wash the fish and wipe the water, in the body of the fish two cuts
2, the body of the fish rubbed with refined salt, the skin of the fish stuffed with ginger and garlic crushed
3, the fish into a dish dripping with a bottle of wine marinade for a quarter of an hour or so
4, the pan heated up and then add the oil
5, the temperature of more than 60% of the time when you add the Fish
6, after shaping and turn to fry the other side
7, frying pan with oil to warm the onion and ginger and shallots stir frying incense
8, into the water to boil
9, add the old borrowed to adjust into the braising sauce, a spoon to start with, according to their own favorite adjustment of the amount of King of soy sauce
10, fry the fish into the braising sauce in a large fire to boil
11, add a little white sugar, and add a little white sugar, and add a little white sugar, and add a little white sugar, and then add a little white sugar, and then add a little white sugar, and then add a little white sugar, and then add a little white sugar, and then add a little white sugar. 11, add some sugar to refresh
12, the material sauce to thicken when you can start
Making tips
Pot rolling less oil. in cooking is not good to grasp the raw materials, the degree of cooked is important to affect the success and failure, many people frying fish is not skin broken is sticky pot, if the fried fish need more oil and hot enough to be crispy and soothing, frying fish have to pot hot, less oil, fire to warm.
Fire temperature less stirring. Fish into the pot on the less move it, this is also the trick of frying fish is also the secret, if you are afraid that it is not too cooked and constantly turn, but the failure, three or two times must be made to the body, all over the body. Before this must wait until the pan is hot and then put the oil, the fish also need to wipe before the pan, gentle frying, don't be in a hurry to promote and turn over. If not with a flat pan, just the body of the pan sometimes skewed a bit, so that the fire point of the average value of the heat encountered, manipulate the fire point do not overly anxious on it.
About ten minutes the skin is shaped and then flip, this time the meat has been cooked and inside the juice can be preserved, if the frying spoon touch feel solid on the overcooked, in fact, some people are afraid of not too ripe beforehand in the body of the fish to draw wounds, and is not a superb way of fish, fish, a cut, the material juice will be very easy to flow out of the fish, dry frying fish can not be very big strips of the good. Learn how to do thisthese methods,you can also make delicious braised fish, quickly do it!