Braised three scales

Main Ingredients

Carp 1300g

Seasoning

Peanut oil

1/2 tablespoon

Salt

1/2 teaspoon

Vinegar

Moderate

Scallion

several pieces

Ginger

Some pieces of garlic

8 petals

Eight cloves

Several pieces

Garlic

8 cloves

Angle star anise

2

Material wine

1 teaspoon

Lao Soya Sauce

1 tablespoon

Steamed Fish Soya Sauce

Moderate

Sugar

1 teaspoon

Red Hot Three Way Scale practice

1. three scales to scale gills and guts, cleaned, three scales basically nothing scales, there is also only a few pieces

2. in the distance from the head of the fish a centimeter place to cut a knife, gently pull out the fishy line, remember to both sides of the oh

3. in the fish body on both sides of the body were cut a few cuts, evenly smeared with salt, cooking wine, soy sauce

4. in the The bottom of the plate put on the green onion, ginger, garlic

5. Remember to fish belly should also be put on the seasoning marinade Oh

6. The fish will be arranged on the plate, the top of a layer of green onion, ginger, garlic, marinade for half an hour

7. Bowl poured on the cooking wine, soy sauce, soy sauce, sugar, vinegar, and a moderate amount of water into a braising sauce to be used

8. Pan heat, pour in moderate oil to heat, and then pour the oil to the bottom. Pour in the right amount of oil and heat, remember to be hot Oh, the fish into the two sides of the frying until golden

9. into the braising sauce

10. will be before the marinated fish with the onion, ginger, garlic together into the pot

11. into a few big spices

12. stewing process, from time to time, with a spoon to scoop up the soup poured in the fish, stew until the soup to close thick! can be out of the pot on the plate

Cooking tips

1, braised fish must be fresh fish, this three scales to buy the best fresh, I buy are alive and well, let the fishmonger kill good take home, now very fear of killing, in fact, do not eat at all the best, but the concubine can not do wow;

2, fresh fish have a fishy line, it is best to remove the fish so that the fish will not be fishy la. Specific method is to cut away from the head of the fish, you can see a small white spot, pinch and gently pull out on the good, on both sides, cut the knife with the entire body of the fish knife, I usually cut diagonally;

3, the fish should be marinated beforehand before the burn more flavorful, this does not need to be said, we all understand the drop;

4, Braised Fish must first fry the fish to a golden brown, the surface of a thin layer of hard skin When then burn to be delicious;

5, frying fish is not broken a lot of tricks, I think this is the most practical, that is to put the pan hot hot, put the oil and then burn hot hot, will be put into the fish frying on low heat, frying to the body of a layer of fish skin and then turn over, it will not stick to the pan, or put the oil before the pan with a circle of ginger wipe.

6, stewed fish in the process, if you are afraid of flipping will break the fish, do not flip, with a spoon from time to time to scoop up the soup poured on the fish can be flavored, so until the pot, the fish will be complete.