1. Mackerel
Braised fish with mackerel is actually very delicious. Mackerel's own meat is still relatively fresh, and relatively speaking, the mackerel's thorns do not have much, but with the mackerel to do braised fish block flavor will be more good. Of course, in doing so, it is best to deal with the mackerel block in advance, the upper layer of film clean, so that eating is not so fishy. And in the cooking before the fish should be put into the pot in the frying, then in the burning of braised fish block will not be easy to break, a piece of fish integrity will be better, eat the taste will be much better.
2. Grass carp
Grass carp meat is more tender, but it is more spiny, but in the minds of eaters, the more spiny fish more delicious. But with grass carp to do braised fish block is very much. And grass carp is cheap and beautiful, a full plate of braised fish pieces spend very little money, cost-effective very high, so many people love to use grass carp to do braised fish pieces. Grass carp to do braised fish when you can also cut the grass carp block slightly larger, followed by a slight frying with cooking oil before cooking, so do the fried fish and fresh and delicious, if you add some beer sprinkles, will make the fish meat more elastic.
3. Blackfish
Blackfish is a relatively high nutrient content of a kind of fish, its price is also slightly higher, but the blackfish meat special delicious. So it's very little thorns, so even if the price is expensive, still can't resist the guys to buy it home to do braised fish pieces. When using blackfish to do braised fish block can also be slightly cut thinner, so that will burn more into the flavor some, blackfish skin will become Q elastic delicious, but with blackfish to do braised fish block is also very good.
What is the practice of braised fish?Raw materials: crucian carp, green onions, dried chili peppers, ginger, garlic, mace, star anise, salt, soy sauce, vinegar, sugar, chicken essence, white pepper.
Style process:Step 1, scallions, ginger, garlic, dried chili pepper knife set aside.
Step 2, carp clean up, drain. Heat a pan with cool oil and fry the fish until golden brown on both sides.
Step 3: Put in the mace and star anise and fry, then put onion, ginger, garlic and dried chili peppers to stir-fry.
Step 4: Cook soy sauce and vinegar.
Step 5: Put in salt, sugar and white pepper.
Step 6: Add boiling water, about the same as the fish.
Step 7: Stew until the fish is flavored, add a little chicken essence and reduce the juice.
Step 8, finished product.