Start preparing the following materials:
Chicken essence, monosodium glutamate, Donggu Yipin Xian, oyster sauce, star anise, soy sauce, ginger, onion and garlic. We use the most common seasonings to cook the best fish with the purest taste.
1. The first step is to boil the oil in the pot. Add onions, ginger and garlic after the oil is hot (dried peppers can be felt according to whether they are spicy or not). After frying, fry the fish in a pot until golden on both sides.
2, the next step is to fry the fish, add soy sauce to enhance flavor, and it is easier to color, and the fish will look better after cooking.
3, and then add water, if because of the pot, water can be used without fish, just cover the pot with a pot cover.
4. Boil the fish with high fire and stew for another ten minutes. When I feel that the fish is almost cooked, I will change it to a big fire and burn it until the soup thickens, so that the soup can be spread all over the fish, so that the taste is excellent and the taste will not be lost. It's even more delicious
This braised fish is ready, isn't it simple? In fact, most of us do this in restaurants, and the heat used is different, so the taste is different.
Braised fish mainly pay attention to the following points:
The first point is to be careful not to fry dried peppers, which is easy to make low-level mistakes.
Second, after the fish is fried, remember not to put water first, but to put soy sauce first, so that the fish can be wrapped in soy sauce and the color will look good.
Third, the last step, don't paste the pot when you collect the soup, because you can't eat the whole fish when you paste the pot, so don't blame me, so the heat is very important.
The fourth point is plate loading. I always pay attention to color sense, which means it is very important. Loading plates is also a technical job. You must choose the right plate, and the plate must look good. Whether it looks good or not directly determines how many points others can give you this dish. I hope you can understand and make every dish well.
My master told me that every dish has a soul. Seeing how we can make it alive and make the guests eat it full of praise, this is victory. Unfortunately, I haven't sent it to that state yet.
In retrospect, my master was really good. He knows almost all Huaiyang dishes, and he knows simple Sichuan dishes. The eight major Chinese cuisines have their own merits and differences.