Many fish can be used for braising in soy sauce, but it is recommended to choose medium-sized fish with few bones, such as carp, grass carp, perch and yellow croaker. These are all suitable for braising in soy sauce. Fish is thicker and has fewer bones, so it is more convenient to eat. So how did the braised fish in the restaurant make it so beautiful and delicious? My chef friend shared three tips with me. Remember the three skills of cooking fish, and you can also make braised fish with good color and flavor. Here, I would like to share with you a common practice of braising carp, which is "more than one year". It is one of the must-have dishes for the New Year's Eve dinner, which is especially beautiful and delicious.
Braised carp is also very simple. After carp is washed, it can be pickled with onion and Jiang Shui to remove fishy smell and enhance fragrance. A layer of dry starch is coated on the surface of the marinated fry, which makes it easier to form when frying, and also locks the moisture of the fish, making the fish more tender and delicious. When frying fish, the oil temperature should be enough before cooking. It is not recommended to turn over the fish just after cooking. Fry one side and turn the other side, so that the fried fish will not break the skin and stick to the pot, and the fish will not be scattered at all. Add spices and stir-fry until fragrant, add water and stew the fish, and finally thicken the soup and pour it on the fish. The sauce of braised fish can be adjusted according to your own taste, which can be used as the spicy mouth of bean paste and the sauce flavor of soy sauce. The finale of the New Year's Eve dinner is "fish every year", which is fresh and tender, meaning more than one year. Let's look at the details.
Braised carp (fish every year)
Prepare ingredients: one carp, onion, ginger and garlic.
Prepare ingredients: oil and salt, a spoonful of soy sauce, a spoonful of beef sauce, a little light soy sauce and a little cooking wine.
Detailed practice:
1. Scrape the scales of the bought fish with a knife, take out the internal organs and clean them up.
2. Then clean up the dirty things in the fish's stomach and clean up the black film and blood. Tip 1: Black film, bloodshot and fishing line in the belly of fish must be removed, so as to reduce the fishy smell of fish during cooking.
3. Cut a knife at the head and tail of the fish, then pull out the fishing line and pat the back of the fish while pulling out the fishing line, which is better to pull out and not easy to break. The fishing line has a fishy smell, and removing it can reduce the fishy smell.
4. Then cut it every one or two centimeters with a blade, but don't cut off the fishbone. Cut a flower knife and add seasoning.
5. Sprinkle a layer of salt on the fish, rub it evenly (this can effectively remove the mucus from the fish), and then clean it with water.
6. Slice the ginger and cut the onion into sections and put them in a bowl for later use.
7. Slice the onion and ginger into a bowl, add a spoonful of salt, pepper and cooking wine, and squeeze out the onion Jiang Shui.
8. Pour the onion Jiang Shui into the fish, evenly spread it on the fish, and marinate for 10 minute. (Tip 2: Add onion and Jiang Shui to the processed fish cutter in advance to marinate, which can remove fishy smell and enhance fragrance. This step is essential).
9. Prepare 2 diced garlic, diced ginger and diced shallots for later use.
10. Take out the marinated fish and coat it with a layer of dry starch, which can better lock the umami taste of the fish itself, and it is easier to shape when frying without oil absorption.
1 1. Add a proper amount of oil to the pot, and heat the oil until it bubbles. When the oil temperature is 50%, fry carp. Try not to flip the fish when you first enter the pot.
12, fry until one side is golden and set, then turn it over and fry the other side. The whole process takes about 5 minutes to fry until golden brown. Tip 3: After the fish is salted, change the knife, add dry starch and smear it on the fish, heat the oil until it bubbles, and fry the fish. Just after cooking, try not to turn the fish over, fry it until it is golden, and then turn it over and fry it, so that the fried fish will not break the skin, stick to the pot, and the meat will not rot, which is beautiful and delicious.
13. There is a little base oil left in the pot. Add onion, ginger and garlic and stir-fry until fragrant. Add a spoonful of soy sauce, a spoonful of beef sauce and a little soy sauce and stir-fry until fragrant. If you like spicy food, you can add bean paste, and soy sauce is used here.
14, stir-fry until fragrant, add appropriate amount of water, add fish fried in advance, cover and simmer for 5 minutes. When stewing, you can open the lid and pour the soup on the fish with a spoon.
15. After the fish is cooked and tasted, take it out and put it on a plate. There is soup in the pot, add a little water starch and boil it into thick soup.
16, then pour the soup on the fish.
Finally, sprinkle some chopped green onion to enhance fragrance and serve. This home-cooked version: Braised carp is ready. The braised carp made in this way is delicious, the fish is intact, the fish body is not scattered, the skin is fresh and fragrant, the inside is tender and delicious, and the color is very bright. It looks appetizing, tastes delicious, looks good and tastes delicious, just like in a restaurant. Choose fish with fewer fishbones, which adults and children love to eat. Simple and delicious ways to share with you, if you like, you can try.
Lily food talks about cooking tips;
1. Carp is used here. You can also choose your favorite fish, such as perch and pomfret. It is recommended to choose fish with fewer fishbones, which is more convenient to eat and children can eat with confidence.
2, the fish medicine is cleaned, the black film and blood in the stomach must be removed, and the fishing line is also removed, so that the fishy smell will be much less when cooking. Add onion and Jiang Shui in advance to marinate for flavor and remove fishy smell.
3. When frying carp, the surface is covered with a layer of dry starch. When the oil temperature is higher than 50%, bubbles appear and are fried in the pot. When frying, wait for solidification and then turn over to fry, so that the fried fish is intact and will not break the skin and stick to the pot. Stew the fried fish again, so that it tastes more tender and delicious. The sauce for braising in soy sauce is adjusted according to your own preferences, and the Maotai flavor is made here.