Red-fried fish
By VicentaLakin
It's a new edition of the food course. The teacher who taught you delicious today is a senior teacher at the Ceionto Lee College, a five-time cooker, Chen Bo
Recipe Recommendations
- hairtail a
- mushrooms appropriate amount
- dry starch appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- onion ginger garlic appropriate amount
- winter bamboo shoots appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
Steps for Red-fried fish
1
The silver on the fish should be bright, not in the form of flowers. The flesh needs to be flexible. It's normal to rot with a fish belly, not fresh. There was no blood flowing out of the excretion of the pressurized fish。
2
Take the fish to the head, cut the back fins, open the abdomen, remove the internal organs, wash them clean。
3
To remove the blood stains from the lower abdominal cavity, or else it's not just greasy but bitter。
4
In order to taste good, mature, draw a cleaver on the fish。
5
Cut the fish to pieces
6
Pickled fish; 10-15 minutes of salt, wine, raw pickles
7
Fat meat increases the lack of fat and less oily fish, while ensuring that it is fresh. I cut the fat meat ready into a comb, according to what I like to put。
8
Wear a thin layer of dry starch for the fish and keep the fish safe。
9
Fish are blown under the pan to avoid spilling oil. The oil temperature is better at 60%, i.e. about 180 degrees, and the high-altitude fish are dry. Take the fish down in one piece, so as not to bind. Nor should it be too long to blow up。
10
It's got fat meat in it。
11
Add garlic, wine, water
12
It's old, oil-consuming, raw, sugar, honey, salty。
13
Put it in the fried fish, and the fire starts to burn. And then we'll add ready mushrooms and winters, which will be both fragrance and taste. Cover the pan and burn it for 5-6 minutes. And when the juice reaches one half, gather it with fire。
14
Add water starch
15
It's so delicious! Did you get a little bit of itRed-fried fish Make Tips
1. It is best not to remove the silver powder from the hairtail.
2. The blood residue under the membrane inside the hairtail's abdominal cavity must also be cleaned thoroughly.
3. To ensure better flavor absorption and even cooking, you can make diagonal cuts on the hairtail.
4. You can use honey to balance the natural alkaline taste of the hairtail.
5. The rule of thumb for braised dishes is: bring to a boil over high heat, simmer over medium-low heat to absorb flavor, and use high heat to reduce and thicken the sauce.