During the Chinese New Year, a friend gave me two Jiaji fish. I had never eaten this kind of fish before. First, it was not suitable for steaming. The quality of the steamed Jiaji fish was slightly inferior and it was not as delicious as the yellow croaker. However, if you work hard to cook it, it will also taste very well. This fish is a marine fish with fewer thorns in it, which is more suitable for making red-braised or dry-roasted dishes with strong flavor. As the saying goes, rolling tofu and rolling fish with a thousand rolls, using thick sauce. The longer you cook, the better. The whole fish is cooked for 40 minutes or 1 hour to make it soft, rotten and thoroughly taste.
I used the dry-roasted method to make it, which is slightly spicy. The meat tastes soft, rotten and has a strong taste. It feels very good. Although it is a poor fish in the sea, it is much stronger than dry-roasted carp and does not have any earthy smell. The specific method is as follows;
Dry roasted fish
Recipe Recommendations
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for Dry roasted fish
1
Wash the fish and wipe it dry and use oblique knives on both sides of the fish.
2
Put about one or two oil in the pan, moisten the bottom of the pan with oil and heat it up. When the oil temperature is 70% hot, add the fish and start frying.
3
Fry one side of the fish until golden brown, then turn the fish over and fry the other side.
4
Fry on both sides and remove on a plate.
5
Fry the star anise with the remaining oil in the pan.
6
After frying the star anise until fragrant, add in Pi County hot sauce and stir-fry to produce red oil.
7
Then add in the diced fat meat and stir-fry.
8
Stir the diced fat meat to reveal the oil, add in the onions and ginger, stir fry until fragrant.
9
Then add mushrooms and winter bamboo shoots and stir-fry.
10
stir-fry the ingredients thoroughly and add Shaoxing wine.
11
Then add about 20 grams of soy sauce and stir well.
12
Finally, add 30 grams of rice vinegar and stir well.
13
Spoon in about 35 grams of white sugar and stir well.
14
Finally, use appropriate amount of salt to adjust the taste.
15
Place the fish into the pan and add boiling water.
16
Just keep the water level with the fish.
17
Then cover the lid and simmer slowly for 40 minutes.
18
Pour the soup on the fish body with a spoon in three to four times during the cooking process, turning the fish over again.
19
Cook the fish for 40 minutes, sprinkle with a little MSG and start to harvest the juice.
20
When the soup is 70%, shovel the fish out on a plate.
21
Shovel out the fish and store it into the plate.
22
Pick out the onions, ginger and star anise in the pot.
23
Then bring the soup and ingredients in the pan to a boil again, add carrot kernels and stir-fry until done.
24
Finally, pour in the green pepper slices and stir-fry several times.
25
Then use a spoon to scoop out the soup and ingredients and pour them on the fish.
26
Serve with a little decoration. (Note: If you have green garlic sprinkled with some green garlic grains, it will taste better. It's okay without it, haha!)Dry roasted fish Make Tips
Characteristics of this dish: The color is oily and red, the aroma is thick and overflowing, the whole fish meat is rotten and fragrant, the salty, sweet, sour and slightly spicy, and it is very good to drink with rice! Warm tips: 1. When cooking the whole fish at home, the water must be wiped dry before frying the fish to prevent splashing and injuring people. 2. When frying fish, because the oil is small, the oil temperature must be higher, otherwise the oil temperature will drop rapidly and will easily stick to the pan. The frying method is: lift the tail and put the fish into the pan and push the tail back and forth to shape the fish as soon as possible. After shaping, let go and start frying. 3. Cook the fish for a long time to make it soft and thoroughly taste. Use a plate when lifting the fish from the pot. No matter how soft and rotten the fish is, it will not be easy to break. For the sake of aesthetics, the fish must always be kept intact. This "dry-roasted Jiaji fish" with fried spoon is ready for your reference!