Braised Fish belongs to Shanghai cuisine, which has been widely spread to the whole country and become a home-style dish on the table of the common people. Braised fish is usually made from grass carp and cooked with a little dried chili and soy sauce, which makes it fresh and flavorful.

Ingredients:

Main ingredient: net fish (500 grams)

Seasoning: cooking wine (15 grams) salt (5 grams) sugar (8 grams) soy sauce (30 grams) wet starch (25 grams) scallion white section (10 grams) cooked lard. (100 grams) ginger (2 grams)

Practice:

1. Put the fish on the vegetable pier chopped into 3 cm square pieces.

2. The pot will be placed on a high flame, after the heat into the cooked lard 50 grams,

3. When the oil is hot, add 5 grams of green onion, ginger, cooking wine, slightly stirred, the fish into the pot, and then into the 600 grams of water, covered with a lid to cook for 7 minutes,

4. Cooked to the fish is soft and fluffy, up to eight ripe, the end of the pot away from the fire, will be two thirds of the broth pouring bowl of soup for other purposes,

5.

5. and then into the water 50 grams, add fine salt, sugar, soy sauce, the pot will be transferred to the micro-fire simmering for 13 minutes,

6. burned to the fish flavor has been through, put monosodium glutamate, the left hand holding the pot constantly on the fire, the right hand side of the wet starch,

7. to be the soup was a thick paste paste-like sticky in the fish when the pieces, and then drizzle cooked lard, sprinkle with scallions, spatula will be the fish into the plate that is!

Notes:

1, this dish first fried sugar color, hot oil less, under the sugar fried red, add boiling water to melt, and then add seasoning, into the oil has been fish, burning as above, the color red and bright.

Making tips

2, as lactation therapy should be less salt.

Cooking fish do not need to put MSG. Because they have a good fresh flavor by themselves.

3, things to deal with the fish, be sure to remove the black membrane in the fish belly clean, one is that that is very dirty, and the second is that the black membrane is not removed cleanly, there will be a fishy flavor.

4, before frying fish, in order to avoid not splashing oil, be sure to dry the fish surface water with kitchen paper.

5, halfway through broiling the fish, drizzle the soup over the surface of the fish from time to time to make it more flavorful.

Selecting grass carp

1. Observe the shape of the fish. Heavily polluted fish have an abnormal shape, with some having a large head and a small tail, a curved spine and even deformities, as well as a yellowish skin and a greenish tail.

2. Look at the eyes of the fish. Full convex, cornea transparent and clear is fresh fish; eyeballs do not protrude, cornea wrinkled or bruises in the eye is not fresh.

3. Smell the gills. Fresh fish gill filaments were bright red, mucus transparent, with saltwater fish salty smell or freshwater fish earthy smell; not fresh fish gill color darkened gray-red or gray-purple, mucus fishy.

4. Touch the body of the fish. Fresh fish have transparent mucus on the surface, scales are glossy and closely attached to the body of the fish, not easy to fall off; the mucus on the surface of the non-fresh fish is more opaque, scales are less glossy and easier to fall off.

5. Pinch the flesh. Fresh fish meat solid and elastic, finger pressure depression immediately disappeared, no odor; not fresh fish meat slightly loose, finger pressure depression disappeared more slowly, slightly fishy odor.

6. Look at the belly of the fish. Fresh fish abdomen does not swell, the anus hole is white, concave; not fresh fish anus hole slightly convex.