Steamed fish is good? Or braised fish delicious? Read on to find out!
How to do the fish is delicious, is steamed delicious or braised delicious? Like the Guangdong side of many people prefer steaming, Guangdong, then more common is to eat grass carp, nothing small thorns, and then the market to buy a side of fresh fish belly. Put on the shelf steaming, do not need to be very cooked, the fish meat just can be inserted with chopsticks can be taken out. Then pour the right amount of oil to the pot, open medium heat, when the oil smoke, put the pre-prepared ginger and green onions into the oil, rolling fried for half a minute can be. Finally, put the fried ginger and green onion to the top of the fish belly, pour seafood soy sauce, finished, this practice, every day to eat are not tired, haha, talking about their own want to drool.
Look at your own tastes, and the influence of the family, my family fish, then basically is braised, very little very little is steamed. It may be because of the eating habit, or because of their own taste problems, father or mother once do steamed I basically do not eat, not accustomed to eating, is the feeling of how also not braised delicious. And parents do not seem to particularly like to eat steamed fish, they are delicious on the line, I just like to eat braised, so it all depends on their own tastes. The other: this braised and steamed I think if there is no special hobby like, in fact, as long as the chef cook OK, do will be delicious it, I think so.
Recently do fish full of sense of accomplishment, so to show off my stewed fish process, so far stewed fish 3 times, a method can definitely let the white man called stewed fish da person. First of all, buy fish, try to buy fish with fewer thorns, bought yellowtail, Luo Fei fish (quite satisfied, only the main thorns, almost no small thorns), moderate size, enough to 1-3 people amount. Freshwater fish as much as possible to buy live, fresh (as for killing my heart is also full of repentance, no sale there is no killing, the fish do not blame me) the second step, dealing with fish, the most troublesome is to deal with the fish, will be the belly of the fish things to wash, gills removed (must go, gills such as human lungs), scaling (try to let the fish sellers help to scale, but I bought cheap, do not give to the scales, had to do it themselves).
The third step, the body of the fish diagonal cut knife, cooking wine, salt marinade, it is best to put in the refrigerator for half an hour or 40 minutes, the fourth step, pour the oil, fry the fish, the fish on both sides of the frying yellow (3 minutes per side) Do not always turn the fish, I usually fry more, a molding, only need to flip once. Step 5, then, add ginger, green onion, garlic, pepper, star anise. Less wine, soy sauce (2 tablespoons), vinegar (3 tablespoons), less rock sugar and water (more than half of the fish body can be) first after a small fire, simmer for 20 minutes, in the middle of the lid can be opened moderately, will be repeated a few times to the fish body soup, taste. Finally, the juice. Perfect for plating, plating the whole fish directly into the plate (note that the fish body is fragile).
Done fish forget to take pictures, anyway, eat no leftovers, will always be recognized, I'm proud, attached to the online picture, not as appetizing as I do, believe me it's very simple, white all will. Also, I like my mom's Kwai Lung fish cake, this kind of fish cake is not the same as what people generally think of fish cake, and does not destroy the structure of the fish itself. It's also not mixed with flour or anything like that. You have to choose about a pound of koi dragonfish. This kind of fish, with more small thorns, is not very suitable for stewing or pan-frying, but its meat is smooth and tender, and it has a unique flavor when eaten with the stuffing. How to Pan-Fry Kwai Lung Fish: First, you need to cut the fish from the middle of the abdomen, then use the back of the knife to keep tapping the fish, and then take out the spine of the fish.
Remove the bone in the middle of the fish and pat the fish with the back of the knife. After patting it this way, it will be flat and spread out over a large area. Then chop up the pork, scallions, celery, and horseshoes (this filling can be adjusted according to personal preference), add some salt, soy sauce, and peanut oil. Wrap it inside the fish belly and roll it up. Put the oil in a pot to sear the meat, put the fish cake in and brown it, then add some water in to cook it.
Not too much water, heat until the juice can be. Okay, out of the pot, sprinkle with chopped green onions. Delicious filling, mixed with fresh and firm fish together in the mouth, I think that is the taste of happiness, this should be the world's best fish cakes, miss my mother to do this dish, I will learn to do for their own children to eat.