Today, I tried making a braised big-eye fish for the first time.
Big-eyed fish is sea fish, also called big-eyed chicken on our side, only chilled to sell. It's easy to kill. The scales of fish are very thin and hard, and the skin is very hard and difficult to eat. Moreover, fish stalls are not scaled or peeled. This kind of fish is usually peeled off with chopsticks before cooking and eating. It's easy to tear off.
The first is fried fish. I use iron pans to fry fish, and I never believe in the so-called non-stick pan. Several non-stick pans used in history are surprisingly sticky. The tips for frying fish in a non-stick pan are: First, the fish should be fully thawed and basically kept at room temperature, so never fry fish that has not been completely thawed; second, the fish should be dry, and it is best to use a kitchen paper towel to wipe off the skin. The water on it. I hang it on a hook in the kitchen and let it air dry for a few minutes; third, wash the pan; fourth, heat the empty pan and smoke before putting in the oil; fifth, heat the oil very hot and smoke before putting in the fish; sixth, turn it less, just turn it twice in total. Turn the pan for the first time and take it out of the pan for the second time; seventh, when turning the pan, it is best to remove a shovel from the fish head and shovel it from head to tail; eighth, fry the fish with medium to medium heat; ninth, the oil must be guaranteed, and the fish in the pan must be stained with oil wherever it may come into contact.
This big-eyed fish is easy to fry. I only fry one because I only cook one person's rice.
Braised big-eye fish
Recipe Recommendations
- walleye art. 1
- green onions appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- shallots appropriate amount
- black fungus appropriate amount
- starch appropriate amount
- bean paste appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Braised big-eye fish
1
This big-eyed fish is easy to fry. I only fry one because I only cook one person's rice.
2
Prepare materials simultaneously. Soak black fungus and shred it, shredded pork, garlic cloves, shredded green onions, shredded ginger, shredded green onions, dried peppers, bean paste. Other ingredients should be a little vinegar, sugar, cooking wine, and starch.
3
Just fry the fish like this.
4
Serve out the fish. Heat the remaining oil. First add shredded pork and stir-fry until water comes out
5
Add shredded ginger, green onions, garlic, dried peppers, and bean paste and stir fry until fragrant.
6
Add hot water or hot stock. Then put the fish and fungus in and stew it. Add a little vinegar, cooking wine, and sugar.
7
After 3 to 5 minutes, remove the fish first. Pour the water starch into the base soup, stir slightly over high heat to collect the juice. Pour it on the fish and sprinkle with chopped green onion.Braised big-eye fish Make Tips
The bean paste is salty, so there is no need to add soy sauce or salt.