What is the recipe for Old Beijing Crispy Fish? My answer is to fry it first, then braise it and then drizzle it with sauce.
The fish is salty, fresh and flavorful, the meat is crispy and tender, and the bones are soft and not hard, so you can just chew and eat. Before work when the staff meal often eat, can be made into savory flavor, can also be made into sweet and sour flavor. Crispy stewed fish to do a successful mastery of two points, the first fried fish must be fried hard enough, stewed time to be long enough. Previously looked at the staff meal master are steamed with a steamer, and then specially asked to teach the master at home how to make. At home the production of crispy stewed fish is mainly with scallops or small yellowtail. This fish is smaller and easier to soften some. Can reduce the production time. Carp grass carp these larger fish to do when you want to chop into small pieces in the production. Let's take a look at the home practice of crispy smothered scallops.
====Smothered scallop homemade version===
Preparation ingredients: scallop section, starch, soy sauce, soy sauce, star anise, dried chili peppers, green onions, ginger, cooking wine, sugar, salt, monosodium glutamate (MSG).
Methods: 1. Wash the scallops with water, add green onion, ginger, cooking wine, starch and mix well, marinate for 30 minutes.
2. Heat oil in a pan to 7 degrees Celsius. Marinated scallop sections and then pat a layer of dry starch, into the frying pan until the surface of the golden brown fish out, the oil again to 7 into the heat, the scallop sections fried again, fried to brown fish out of the spare.
3. In the hot oil in the pot, add chopped green onion, ginger, star anise and stir-fry, pour in soy sauce and stir-fry, add water and put in the old soy sauce, and finally put in the dried chili pepper, salt, monosodium glutamate (MSG). Then put in the fried scallops slowly stewed 1.5-2 hours to the soup can be closed.
4. Put the stewed scallops on a plate, use water starch to thicken the remaining soup in the pot, and add a little sugar to the gravy.
Tips: fried scallops to fry two times to ensure that the scallops stereotypes, so that crispy stewed fish is not easy to rot, you can not hang batter, direct dry frying, dry frying is the fish will be slightly dry, scallop flavor is more fishy, wash with warm water can effectively remove the fishy taste. Do not put too much soy sauce, too much soy sauce taste bitter color black. Thickening with a little sugar can increase the fresh flavor, can also be put in the stewed fish. Crispy stewed scallops meat is soft, soft fish bones can be eaten together, do not need to pick spines. If you want to eat sweet and sour flavor, we can fry sugar color, and then add vinegar to thicken the gravy before leaving the pan. By the way stir-frying to add vinegar is best to add before the dishes out of the pan, because vinegar is easy to volatilize, add too early will reduce the sour flavor. Resulting in the more you add more and more.