1. Prepare a fish, treat it and wash it. The fish is cut obliquely on both sides, which is convenient for eating. Then wipe the fish with a dry handkerchief, absorb the water, and finally sprinkle a thin layer of starch and spread it evenly for later use, so that it will not stick to the pot and peel off.
2. Prepare ingredients: shred ginger, slice garlic, slice millet and pepper, slice shallots, slice coriander, and prepare a little starch.
3. Pour the oil in a hot pan. When the oil temperature is 50% hot, put the fish in, turn on a small fire and slowly fry the pan to make it evenly heated, so that it will not be fried. Fry until golden, turn over and continue frying. Fry until golden on both sides, remove and plate for later use.
4. Pour the oil from another pot. When the oil temperature is 80% hot, pour in ginger, garlic and millet pepper, and stir-fry the fragrance. Add another spoonful of bean paste, stir-fry red oil and add appropriate amount of water.
5. After the water is boiled, add salt, soy sauce, cooking wine, steamed fish and soy sauce, white sugar and appropriate amount of white vinegar. After mixing well, add the fried fish and pour juice on the surface of the fish from time to time, which will be more delicious and the color will look better. Cook for 5 minutes, turn over and cook for another 5 minutes, and pour the juice on the surface of the fish in the same way.
6. When the time is up, take out the fish and put it on the plate. Pour water starch into the pot and mix well with the juice. When the soup becomes thick, it will be evenly sprinkled on the fish. Sprinkle chopped green onion and coriander, and a braised fish is ready.
These are the detailed steps for me to cook braised fish. The operation is simple. As long as you follow the method, you will also make a delicious, undistorted and appetizing braised fish.
Precautions:
1, the oil temperature of fried fish should be high: usually, when you want to eat braised fish or stewed fish at home, you will fry the fish in the oil pan first, so that the fish will not rot so easily when stewing, but when frying fish, the fish skin will be fried in many cases, so the fish will be incomplete, so the oil temperature must be high when frying fish, so that the protein on the surface of the fish skin will solidify when the fish enters the pot, so that it will not be so easy to break the skin.
2. The oil splashes badly when frying fish: I believe many people will be scared by the spilled oil when frying fish, because there will be a lot of water on the fish, and high-temperature oil will splash out as soon as it sees water. In order to avoid this situation, just put a little edible salt in the oil before frying, and then put the fish in after the salt is boiled, so that the oil will not "fly".