It's hot, eating fish is better than eating pork. You should learn how to make Tamar fish and use it all at once. You want to eat Dont Ask For Help.
Maybe it's because of losing weight I don't like pork very much. Always feel greasy. On the contrary, I prefer fish. I have to eat it once in a while. If I don't eat, it's really greedy, saying it's greedy fish. I don't like steamed fish very much, but I'm not tired of it. No matter what fish I cook, it is delicious. In summer,
Today I use "Tama Fish", which is the name of Tianjin and Beijing. This kind of fish is abundant in Tianjin, and some places are called "Piankou". This fish doesn't need to be scaled. Just peel it and burn it. The color is beautiful and tender. Garlic cloves and meat are tender and firm with few thorns. Suitable for all ages. This place in Beijing sells a kilo of chilled food to 17 yuan, and Tianjin is estimated to be cheaper. I don't like this meal, so I'll buy two more in a couple of days to satisfy my hunger.
Braised tamar fish teaches you one way and a hundred ways to cook fish. It's not fishy and delicious, and the fish doesn't break the skin, which is more delicious than the dishes cooked by the chef.
Ingredients: 600g Tamar fish, two eggs 1 piece.
Auxiliary materials: onion 10g, 6 slices of ginger, 3 cloves of garlic, 2 pieces of star anise, 4 tablespoons of pepper 10g, 4 tablespoons of rice vinegar, 2 tablespoons of cooking wine, 2 tablespoons of fresh soy sauce, 4 grams of sugar 10g, salt and vegetable oil.
Production process:
Step 1: Prepare ingredients: Wash Tamar fish.
Step 2: Tamar fish rubs the black skin from the tip of the fish head, lifts it up and then tears it off.
Step 3: Peel off the skin of the fish belly, then remove the internal organs and gills and wash them.
Step 4: Beat the eggs into the bowl and prepare the seasoning.
Step 5: Pour the egg liquid into the fish dish, drag the fish tail so that the fish body is covered with the egg liquid, and then turn over and wrap the egg liquid.
This step cannot be omitted. When the fish wrapped in egg liquid is fried, the shape is complete and the skin is not broken. Suitable for all kinds of fish frying methods.
Step 6: Heat the wok and add the vegetable oil. When the oil temperature is 50% hot, slide the fish into the tower and fry the fish until both sides are slightly yellow. When the temperature in the wok rises, immediately cook rice vinegar along the edge of the wok, cover the lid and stew for 10 second.
This process is very important, don't be lazy, the role is to remove the fishy and fresh.
Step 7: Add boiling water without ingredients, add star anise, pepper, onion, garlic, ginger, sugar, salt, soy sauce and cooking wine, bring to a boil, change to medium heat, and cover the pot to burn.
Step 8: When there is a little soup left, turn off the fire and put it on the plate.
Ma Bao tip:
This method of cooking fish has been handed down from my husband's family. Both sea fish and river fish can be cooked very delicious, and one method can be used for multiple purposes.