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Braised blackfish is a relatively common table of delicious dishes, blackfish as the main ingredients, with soy sauce, vinegar, cooking wine, pepper, sugar and other seasonings made of flavorful meat tender, nutritious.
Blackfish, also known as blackfish, firefish, etc., meat flavor, high nutritional value, nourishing and tonic therapeutic effect, as early as 2,000 years ago by the "Divine Husbandman's Classic of the Materia Medica" as the top insect fish.
Without further ado, today I'd like to share with you a detailed recipe for braised blackfish, and for those who like to make their own food, let's give it a try.
Prepare to choose clean blackfish a, on both sides of the body of the fish on the Valang cut, in the tail of the fish cut out a cross knife, so that the fish can make more flavorful.
Then put the fish into a pot to marinate, add salt, pepper, cooking wine, and then put in the small onion and ginger.
Mix with your hands and try to coat the fish with the cooking wine and seasoning, then put the small onion and ginger slices into the fish belly. Set aside to marinate for 10 minutes to fully flavor the fish.
Next we prepare the ingredients
A piece of ginger cut into ginger slices, a few cloves of garlic cut into garlic slices and put together with the ginger.
Red pepper two chopped, and onions and garlic together in a pot, and then grab the pepper, red pepper each a small handful of spare.
When the ingredients are ready, we start the next step.
Pour cooking oil into the pot, open the fire to the oil temperature to fifty percent hot, the first fish belly inside the onion ginger pick out. And then into the frying pan frying, first into the fish head.
Then smoothly lower the body of the fish, using a spoon to constantly pour hot oil on the fish.
Then change to medium-low heat and fry continuously for about 3 minutes, until the fish meat is lightly browned and the skin is crispy, then fish out and control the oil.
Add a little oil to the pan, pour in ginger, garlic and red bell pepper and stir-fry to release the garlic flavor.
Add 5 grams of bean paste, stir-fry and melt, stir-fry red oil, then add appropriate amount of water.
Next we start seasoning:
Add 20g of soy sauce, 10g of vinegar, 10g of cooking wine, 1g of chicken powder, 1g of pepper, 1g of sugar to refresh, and a little of the old pumpkin to tone down the color, stirring with a spoon to dissolve.
Put in the fried black fish, turn on high heat to bring the soup to a boil, change to medium heat and simmer for 10 minutes. Pour the soup over the fish again with a spoon to make the fish more flavorful.
When the soup is thickened, add two small green onions and pour the soup over the fish again.
When the soup is almost dry, pick out the scallions, fish out the blackened fish and lay it flat on a plate with the toppings.
Next, bring the remaining stock to a boil and stir in a little watercress to thicken the soup. Drizzle in a little oil and stir to dissolve, then turn off the heat and start the pan. Pour the soup evenly over the fish and garnish with chopped green onions.
Well, this nutritious and delicious braised blackfish is ready, on the table is a hard dish, learned to try at home.
Here are the ingredients and seasonings used
Ingredients; blackfish, ginger, garlic, scallions, peppercorns, red bell pepper
Seasonings: salt, pepper, cooking wine, chicken powder, sugar, soy sauce, soy sauce, vinegar
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