Braised black fish in raw juice
In fact, I named this name myself. My family lives at the boundary of the Bohai Sea and the Yellow Sea, and there are abundant seafood. This method is something that we local people can do, and it is very simple. The key is that the raw materials are fresh. I never use MSG and chicken essence when making fish. If you had read it, you would have done it for sure. We do this for most sea fish, but I don't know much about river fish.
Recipe Recommendations
- black fish art. 3
- green onion a little
- ginger slices a little
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Braised black fish in raw juice
1
I marinated the washed black fish with salt for half an hour first, so that it became delicious and no need to add salt when cooking it.
2
Cut chopped green onion, ginger slices, and coriander. Set aside.
3
First put oil at the bottom of the frying pan. The oil here should be slightly more than usual when cooking, because fish has a fishy smell, and if there is too little oil, the fishy smell will be strong. After the oil is hot, first add chopped green onion and ginger slices, stir fry a few times, add the washed fish, let the fish be fried in hot oil, fried on one side, turn over and fry on the other side, the fish skin has been fried in oil, and the finished product can taste the aroma. Pay attention when frying. It is best to put the fish on top of the chopped green onion and ginger slices, so that the skin will not be burnt and the skin will be kept perfect.
4
After the fish is fried, add a little soy sauce, cooking wine, anise, and finally add water. The amount of water should not exceed the fish, or at least half of the fish body. Only then can the soup enter the fish body and taste delicious. Boil the fire for three or four minutes. After the pan is boiled, turn to medium heat and cook for ten minutes or more. The extent to which this time is grasped depends on how much juice you collect. If there is too much juice, the fish flavor will fade and it will not be delicious. If there is too little juice, it will burn the pan. A little left should be the most appropriate level. After harvesting the juice, sprinkle minced coriander on top of the fish to season it also increases the view.
5
Look, this is the finished fish. It's definitely not good at a big restaurant. It's okay to eat it at home, because it's night and the pictures are not very good. We don't eat at home in the morning and noon, so we can only enjoy it at night.