Today we will share with you a, bean curd fish home practices, like friends hurry to learn it.
Bean fish
1. First, we deal with the carp, fresh carp a, you can also use grass carp and perch, the first carp to shoot stunned, with a knife to scrape off the scales of the fish gills, cut the abdomen, remove the viscera scrape off the black membrane, with water to carefully wash the blood and mucus, mucus has a heavy fishy flavor, be sure to wash clean.
2. Put the fish flat on top of the case to press the body of the fish, in the fish on both sides of the fish, every interval of 3 centimeters to cut a word flower knife, the same as in the video, cut to the end of the fish do not cut through, we look at it, cut well after this is the case.
3. The following We put the carp marinade a little, in the carp body put salt 3 grams, pepper 2 grams, 5 grams of cooking wine, salt is to come to the further flavor, cooking wine to play a role in the role of aroma and fishy, with a hand in the fish after the body, marinate for about ten minutes.
4. carp processed, we prepare a little material, a few small onions cut into scallions, a small piece of ginger cut into ginger, and then cut into ginger and finally cut into granules, a few granules of garlic flattened after chopping, after the preparation of the ingredients, we proceed to the next step.
5. Below, we put the fish over the oil frying, pot of boiling oil, oil temperature 6 into the heat, the oil surface has a small amount of smoke, pawed the tail of the carp slowly carp into the pot.
6. Continuously with the hot oil dripping in the part of the exposed oil surface, the process of opening a small fire, slowly frying about three minutes, the carp fried to a slight yellow color, the internal break after the carp, fish out the carp, raise the oil temperature to 7 into the heat.
7. We put the carp and then into the frying pan to re-fry once, the skin of the carp hardened, the fish's internal frying through, fish out of the carp, oil control standby, you can advance the camera to see, the carp skin was golden brown.
8. Here we start cooking, the pot to stay in the bottom of the oil, put 25 grams of soybean paste, stir-fry red oil, put the garlic stir-fry, stir-fry garlic flavor, and then pour into the ginger stir-fry, stir-fry, stir-fry flavor, add an appropriate amount of water, into the deep-fried carp, pour into the wine 5 grams of wine, the use of wine volatilized by the heat, to take away fishy taste.
9. Now we start seasoning, put 2 grams of chicken powder (two spoons), pepper 2 grams (a spoon), 5 grams of sugar (two spoons), 5 grams of balsamic vinegar, the seasoning stirred, and keep pouring juice on the fish to the fish to taste, the process should continue for about 5 minutes to give the carp fully flavored.
10. We prepare a fish plate, the carp with chopsticks carefully fished out, this process do not fish carp body broken.
11. Below, we put the soup collection, open high heat, the soup slowly until thickened, dripping into the soy sauce 5 grams stirred evenly, if the soup viscosity is not enough, dripping into the water starch, dripping into the water starch can be more thick soup collection.
After the soup has thickened, pour the soup evenly over the fish and sprinkle with green onions.
Well, this delicious and upscale home cooking is done, like friends take the time to try it.