However, when cooking braised fish, we must control the heat, and the success of a braised fish plays a key role. Let's share the practice in detail, and friends who like it will learn quickly.
fish in brown sauce
1. First of all, let's prepare the ingredients: a clean carp, press the body tightly with your hands to avoid slipping, cut a knife at the bone every 2 cm instead of scraping it completely, add 2 grams of salt to the body, then sprinkle with flour and spread it evenly inside and outside.
2. A white onion, obliquely cut into horseshoe-shaped pieces, garlic pat flat for later use, ginger cut into pieces, put them together with onion and garlic, then grab two star anises, pepper 1 g, dried pepper 1 g, and tomato cut into small pieces for later use.
Let's fry carp and burn the oil in the pot. When the oil temperature rises to 60% hot, the oil level is 60% hot, and the temperature is about 180 degrees. Take out the carp, weigh the fish tail, and fry the fish head in the oil pan for a while.
4. Then let go and fry the whole fish in the oil pan. After frying one side, turn the fish over and fry the other side, and pour the hot oil on the exposed part with a spoon. This process will last five to six minutes. Be sure to fry the fish in a medium fire until golden and crisp, and then control the oil.
5. Leave the bottom oil in the pot, add 10g bean paste, stir-fry evenly, stir-fry the red oil in the bean paste, add the onion, ginger and garlic and the prepared aniseed, then add the tomato, stir-fry together, and stir-fry the tomato juice, the soup will be more intense.
6. Add a proper amount of water, pour 5g cooking wine, 4g salt and 6g sugar, then add fried carp, add a little soy sauce, paint the background color, add a little oyster sauce to enhance the umami flavor, boil the water, pour the soup on the fish, then cover the pot and stew for 6 minutes.
7. Open the lid of the pot, pour in 4 grams of mature vinegar, then pour in sesame oil, simmer for 30 seconds, remove the carp and put it on the plate.
Remove the residue from the soup with a colander, turn on the fire to collect the soup until it is thick, then pour the soup evenly on the fish, and finally use a little coriander as an ornament.
Technical points:
1. When frying fish, the oil temperature just cooked should reach 60% heat. First shape the fish, then lower the oil temperature and fry it slowly.
2. When cooking fish, don't put in balsamic vinegar too early, so as not to volatilize the fragrance too early.
3. After the carp is fished out, remove the dregs, collect the soup until it is thick, and then pour the juice.
Ok, this delicious braised fish is ready. Try it if you like.