Ingredients: one braised fish and one carp each (one catty, gill removed, scales removed, belly removed and washed)
Accessories: left and right halves of cooked chicken (sliced), left and right halves of fresh mushrooms (sliced) and bamboo shoots (sliced and boiled in boiling water for about five minutes).
Seasoning: half a slice of onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, add water to make a thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.
Cooking method
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.
Production skill
There is a secret to frying fish: use less hot oil, heat less and stir less.
Fish is a difficult material to master in cooking, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need enough oil and heat to be crisp and dry, while frying fish needs heat, oil and warmth.
When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.
About 10 minutes for skin setting, and then turn over. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid of being unfamiliar, it is not a clever way to draw a knife edge on the fish in advance. As soon as the fish is cut open, the soup is easy to lose, and the dry-fried fish should not be too big.