How to cook braised fish

Ingredients: One grass carp (about 3.2 pounds)

Marinate: 1/2 cup of light soy sauce, one green onion cut into sections , 5 slices of ginger, 1/4 tsp of allspice

Marinate: 4 star anise, 1 piece of cinnamon, 4 tsp of sugar, 1/2 cup of light soy sauce, 2 cups of water

1) Wash and process the grass carp, cut it into small sections crosswise, marinate with wine and marinade for more than 2 hours

2) Heat the oil to 80% heat, Deep-fry the fish until crispy

3) Bring the marinade to a boil, simmer over low heat until thickened, take out the star anise cinnamon, add 1 tablespoon of tomato paste and bring to a boil

4) Put the fish segments from 2 into the marinade, add a little Baileys, and reduce the juice over low heat

Sweet and Sour Fish

Sweet and Sour Fish Types of Fish The requirements are not high, and all the "four big fish" can participate in the battle. The method is: remove the scales from the whole fish, slice the fish diagonally a few times, but do not cut it off. Mix salt and vinegar together, apply evenly on the body of the fish and in the seams of the fish, and marinate for fifteen minutes.

Then prepare two pots, a large pot and a small pot. Cook the fish in a large pot, seasoning in a small pot, prepare a plate of rice noodles, green onions, ginger, garlic slices, salt, sugar, soy sauce, MSG. It is best to have gloves, aprons, and sleeve protectors, because if you often have trouble holding fish, Dry and humid, your hands will be covered in blisters.

Put one-third of the oil in the large pot. The amount of oil depends on whether it can cover the sunken part of the fish body. More is okay, but not less. Make sugar. Vinegar fish consumes a lot of oil, so turn on high heat to heat the oil.

While the oil is heating up, place the marinated fish on a plate with gravy and roll it on both sides so that the fish is covered with a thin layer of gravy. Make sure the fishmeal gravy won't fall down when you lift it.

When the oil is hot, it is time to start a very important step - frying the fish.

When making sweet and sour fish, do not put the fish directly into the pan and fry it. The fish is not fried, but poured with oil.

Hold the fish tail with your hand and aim it at the center of the pot. Do not let the fish head touch the oil. Use a cooking spoon to pour the hot oil from the fish tail downwards. After pouring it two or three times, cut it out. The fish fillets will all be open and the body of the fish will be light yellow. Then, take the fish tail and put the fish head into the oil and fry it twice until golden brown. Then turn on low heat and fry the whole fish. Put it into the pot and fry it, turn it over and fry it again until the fish body and head are golden brown. Use a spoon to pour oil on the fish tail a few times. While frying the fish on low heat, start cooking. When it comes to soup ingredients, generally when making sweet and sour fish, you have to use both sides of the bow, otherwise the result will not be the same.

Pour oil into a small pot, heat it over high heat, turn to low heat, put a few spoons of sugar (you can add more) into the oil, stir constantly until the sugar becomes gelatinous in the oil. , turn on high heat until white foam just appears in the sugar, pour in soy sauce and stir, then pour in water, start to thicken the sugar a small amount, stirring while thickening, be sure to thicken it bit by bit. When the entire soup becomes thicker, stop thickening and add onions, ginger, garlic, and MSG.

After putting the onions, ginger, garlic, and MSG, the fish in the big pot has just been fried. The timing must be mastered, and then take the fish out of the pot and put it in the middle of the plate. Do not fry it sideways. Put it upright, so that the fish fillets on both sides can be opened to hold the fish from falling over. It is very beautiful and looks like it is alive. Then pour the soup in the small pot directly onto the fish, and you can take it out to eat. .

The skin of the fish produced in this way is really crispy and the fish meat is tender. Do not use any flour to wrap the fish body. The fish produced in this way will be crispy in flour, not crispy in fish skin

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