Ingredients
6 tails of fish (cheap fish can be used), 2 packs of 130g of tempeh, 3 slices of ginger, 1 tablespoon of light soy sauce, 4 tablespoons of rice wine, rock sugar and water in moderation
How to do it
1, clean the fish and rub salt on it, drain and marinate it for 1/2 hour, put it into hot oil and fry it until it is crispy, then drain the oil.
2. In a wok, heat half the oil and sauté the ginger and edamame; add all ingredients and bring to a boil to taste. (A little bit of sweetness is enough, the tempeh will neutralize the sweetness when it comes out.)
3. Put all the ingredients into an electronic casserole dish and simmer on high heat for 2 hours, then switch to slow heat and simmer for 6 hours. (My water portion and the fish the same level, the amount of water evaporated just fine)
Tips
~ home with a pressure cooker can be (2) into the steel, into the pot of water high-pressure can be, more time-saving.
～The fish is too big can be cut into two sections, easy to taste.
Many people prefer to cook with less oil, and scoop out too much oil when cooking, including me, but the oil in this dish raises the cooking temperature so that the fish is more flavorful and easier to soften, and by putting the edamame fish in an airtight box and putting it in the refrigerator, the oil acts as a protector, and it's okay to scoop out the excess oil only just before you enjoy it.
Practice 2, black bean fish
Materials
1 catty and a half of carp, dried black bean, 2 tablespoons of soy sauce, 4 grams of salt, water starch, chicken crystals, green onion and ginger, 4 slices of garlic, a little colorful chili pepper, 1/2 tablespoon of sesame oil, oil 500 ml
Methods
First, the fish will be cleaned and cut into 2 cm pieces of fish, black bean cut into Cut the tempeh into pieces and soak them in oil (the oil should be equal to the tempeh).
Fish pieces with minced green onion and ginger, water starch, 2 grams of salt, stirring and drowning for 30 minutes
When the frying pan is heated to 60% deep frying the fish pieces, to diligently turn to prevent sticking.
Refry the fish once,
Prepare the sauce: In a bowl, add 1 tablespoon of cornstarch water, 1-2 tablespoons of soy sauce, 2 grams of salt, 1 gram of chicken crystal.
Add a little oil to the pan, add the edamame, chopped green onion, ginger and garlic and stir-fry for a little while, then pour in the sauce, then add the fish and stir-fry for half a minute, then add the colored peppers and drizzle with half a tablespoon of sesame oil to remove from the pan.
The black bean fish recipe three,
Materials
100 grams of fish, 20 grams of black bean, 50 grams of corn starch, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 4 star anise, 3 red bell peppers, 500 ml of beer, 1 teaspoon of sugar (5 grams), 1/2 teaspoon of salt (3 grams)
Methods
1. Wash 100g of fish
2. Cut into cubes and soak in beer for 20 minutes
3. Add cornstarch to coat fish evenly
4. Heat oil in a wok. Pour into the onion, ginger and garlic minced
8. Pour into the red pepper segment and star anise burst incense
9. Pour into the black beans, stir out the flavor
10. Pour into the fish. Add sugar, and salt, pour a little beer 20ml, beer dry, you can pot
Practice four, pressure cooker tempeh fish
Materials
Grass carp a tempeh ginger scallion starch cooking wine soy sauce sugar old soy sauce salt pepper
Practice
P1: Grass carp remove the head and tail, cut into the 1.5cm thick pieces as shown in the picture.
P2: Marinate with ginger, cooking wine, a little salt and pepper.
P3: Wipe the fish dry and dredge both sides in cornstarch.
P4: Heat oil at 70%, fry in a pan until browned and set.
P5: Drain the oil.
P6: Heat a small amount of oil in a separate pan, add the green onions and ginger, then stir-fry the edamame.
P7: Add fish pieces into the pot and shake well. Add seasoning wine, soy sauce, sugar to taste, and old pumpkin for color.
P8: Add water not over the fish, high heat boil, turn on low heat, simmer for 8 minutes to taste. The flavor is not enough at this time can add salt.
P9: Transfer to the pressure cooker, according to their own pressure cooker pressure 10-15 minutes.
Tips
1, the pressure cooker's role, to maintain the complete form of the fish block, almost never break, while the inner bones have been crispy into the melt away in general.
2, the browned skin of the fish should be fried slightly thicker, conducive to the stereotypes.
3, usually I will use soy sauce seasoning, if you are accustomed to salt seasoning, you can put less soy sauce.
4, different pressure cooker, need to press the time is different, to achieve this effect need to be adjusted according to your home pressure cooker.
5, generally speaking, electric pressure cooker than the old-fashioned pressure cooker pressing time is a little longer.