Sweet and Sour Fish practices
Ingredients: Carp seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into the frying spoon, heat it to 70% maturity, put the fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When it is half cooked, add onion, ginger and minced garlic, cook vinegar and soy sauce, add broth, white sugar and wet starch, boil it into sweet and sour juice, take it out with a frying spoon and pour it on the fish quickly.
Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be tilted.
The correct way to stew fish soup: (crucian fish head is best and good)
1, fish intestines, fish scales and fish gills (which can be completed with the help of the fish seller), washed, dried and pickled with salt and cooking wine for later use.
Heat the casserole, add a little oil, add the fish, fry until golden brown on both sides, and add the minced onion and ginger.
Add enough boiling water.
4 Cover, bring to a boil, turn to low heat (if you want the soup to turn white, use high heat 10 minutes) and cook for 40 minutes.
Finally, add salt and pepper (if you don't like the taste of pepper, you can add a little pepper when the water just boils), chicken essence and a little coriander to taste.
Finally, after the water is boiled, add a few washed Lycium barbarum to increase the flavor of the soup.
Steamed fish method
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.
Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.