Taste: salty and fresh flavor?
Technique: braised
Braised Dawu Ingredients:
Ingredients: 1000g of blackfish
Seasonings: 3g of vinegar, 5g of ginger, 80g of lard (refined), 3g of salt, 10g of green onion, 15g of sugar, 25g of wine, 50g of soy sauce
Characteristics of braised Dawu:
Tender meat. Beautiful shape, bright red color, taste mellow and refreshing.
Teach you how to do braised big Wu, how to do braised big Wu is delicious
1. ginger clean, sliced;
2. scallions remove the old leaves, clean, cut;
3. the fish scales, cut the gills and fins;
4. in the dorsal spine from head to tail cut open, in addition to the viscera, leaving the fish intestines;
5. the fish intestines cut dissection wash, with a knife gently chopped on the fish intestine, and then cut the fish intestines, the fish intestines.
6. wash the fish with water, remove the vertebrae;
7. from the tail of the fish with a knife oblique slice, knife distance of about 2 cm or so, the two pieces of the knife seam in the "eight" shape;
8. will be placed on the pot on the high flame, scooped into the cooked lard, burned to 50 percent heat, put the
9. is about to fish and fish intestines into the pot, fish meat down, fish intestines on the fish below, so that the fish body expansion;
10. into the yellow wine, salt, soy sauce, sugar and water, cooking;
11. boiling, move to a small fire and then burn about an hour;
12. and then move back to the fire collection of thick broth, cook the balsamic vinegar, and then pour the people 25 grams of cooked lard is ready;
13. Cooked lard 25 grams that is;
13. plate, fish meat up, slices vertical, fish intestines in the middle of the fish, marinade poured on top.
The preparation of braised big Wu: 1. Select a live fish weighing about l000 grams. 2. 2. In the fish meat on the diagonal slices, pay attention to the fish meat can not be sliced off.