2. When cooking fish, put a little hawthorn seeds in the pot to make the fish bones soft and delicious.
2. Brewing fish with beer saves time and tastes fresh: when stewing fish, adding a small amount of beer can shorten the stewing time, completely remove the fishy smell and make the fish more delicious.
Home-cooked grilled fish
A little onion, a little ginger, 2 mushrooms, 4 spoonfuls of wine, a little salt and soy sauce, a little vinegar, 1 glass of water, 1 spoonful of sugar.
Cut the fish with an oblique knife, smear salt and wine on both sides, marinate for about 10 minutes, cut the onion into sections, and slice the mushrooms.
Fry fish on both sides, stir-fry onion, ginger and mushrooms until fragrant, then add soy sauce, sugar, vinegar, water and fish until the soup is slightly dry.
Raw materials/seasonings]
Raw material: live fish
Ingredients: fat diced meat, diced mushrooms.
Seasoning: salad oil, bean paste, chopped green onion, minced ginger and garlic, soy sauce, sugar, vinegar, cooking wine, clear soup, water starch and monosodium glutamate.
[production process]
Output: 1. Wash the fish, dry it, and make several cuts on both sides of the fish. Heat the pan and pour the salad oil. Fry fish in oil. When you see the fish curling, take it out.
2. Leave some base oil in the pan, stir-fry diced meat and bean paste. When the oil turns red, add diced mushrooms and some shallots, Jiang Mo and minced garlic, stir-fry and pour in clear soup. Add some soy sauce, vinegar and cooking wine, add fried fish, and then take it out and put it on a plate.
3. Add monosodium glutamate to the pot. Thicken the juice with water starch, pour it on the fish and sprinkle the remaining chopped green onion.
Special attention: wipe the bottom of the pot with ginger slices, and it is not easy to stick to the pot when frying fish.
First of all, the material of dried fish
Ingredients: carp, crucian carp, grass carp, tilapia, etc. Generally, it is better to choose a single tail of about 500 grams, and crucian carp is thicker and fatter than 200 grams.
Ingredients: vegetable oil 100g, cooking wine 100g, soy sauce 20-30g, vinegar 50g, sugar 20-30g, salt, a little monosodium glutamate, chopped green onion, peeled garlic with several petals at one end, 50-100g chilies and 4 dried chilies.
Second, practice.
(1) Choose a live fish of about 500g, remove the internal organs, scales, gills and fins, cut it to the spine with a half-inch wide flower knife, smear salt inside and outside to remove fishy smell, and hang it to control drying.
(2) Boil 50 grams of vegetable oil in the pot until it smokes, fry dried fish in the pot until both sides are brown, remove the residual oil, clean the pot, add 50 grams of new oil, put the fried fish in the pot until it is 80% hot, and immediately add vinegar, water, soy sauce, cooking wine and salt. Soup should not exceed fish.
(3) After the pot is boiled, remove the mixed foam from the noodle soup with a small spoon, and add onion, ginger, garlic, pepper, dried pepper, aniseed, monosodium glutamate, sugar and fat slices. Cover the pot and leave some space. Stew over medium heat until half of the soup is left, gradually reduce it to low heat and drain the soup.
Third, matters needing attention
(1) Fresh fish must be dried before frying, otherwise the whole fish cannot be fried. If it is frozen fish in the refrigerator, it must be completely melted back to normal temperature to dry, otherwise it will not be completely fried. If the time is too late, you can also use a clean dry cloth or toilet paper to absorb the water inside and outside the fish and then put it in the pot for frying.
(2) The mixed foam that appears after the first boiling must be removed, otherwise it will lack luster and the taste will be affected.
(3) The process from medium fire to small fire should be a little slower, and don't turn halfway. In order to prevent the bottom from being burnt, you can gently shake the pot a few times.
(4) When the soup is dried, slowly tilt the pot and put it on the plate with a spatula. Don't lift it directly with a spatula to prevent the fish from being smashed.