braised fish
By VicentaLakin
Recipe Recommendations
- fish art. 1
- soy sauce appropriate amount
- sugar a little
- chicken essence a little
- cooking wine appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and sweet
- burn
- ten minutes
- simple
Steps for braised fish
1
Clean and dry the flat fish, apply two to three slashes on the back of the fish on both sides, tie the green onions, slice the ginger, and slice the garlic2
After wiping the pan with ginger slices, turn on fire, wait for the pan to heat thoroughly, add the oil. When it is 60% hot, add the flat fish and fry over medium heat. Turn over halfway to fry the fish skin on both sides until slightly golden.3
Pour cooking wine on the fried fish, add soy sauce, sugar, and chicken essence, pour enough water over the fish body, add green onions, ginger, and garlic, bring to a boil over high heat, cover, and cook over medium and low heat until the soup is thick, 4 pieces, sprinkle with parsley or chopped green onion, serve4
Let me say another word, it's best to eat the fish in one go. When you eat the fish that you can't finish, don't go back to the pot and heat it up again. It'll be fishy. It's actually good to eat it cold, especially fish jelly. It's very delicious!braised fish Make Tips
tips
1. Remove the fishy smell: Nowadays, most fish are slaughtered by sellers on their behalf, but when you come back for peace, don't forget to remove the black clothes and fish blood in the fish belly. Those are the source of the fishy smell.
2. Prevent the skin from breaking; the pan for frying the fish must be washed and wiped with ginger, then "heat the pan to cool the oil", and fry it over medium heat so that the skin will not be broken. If you are really not sure, you can use the fish before putting it into the pan, pat a thin layer of cornflour on the fish.
3. Seasonings and ingredients: It is best to use Shaoxing wine; I usually only add soy sauce and no longer add salt to prevent too high salt intake; in home-style braised vegetables, the amount of sugar can be slightly more; finally, In addition to onions and ginger, braised fish and garlic are an indispensable ingredient
4. Heat: As the saying goes,"fish on fire and meat on fire", the same is true for braised fish. When putting water on water, you must add enough water at one time. After boiling, simmer on medium high heat, and wait until the soup becomes thick. It will be ready
1. Remove the fishy smell: Nowadays, most fish are slaughtered by sellers on their behalf, but when you come back for peace, don't forget to remove the black clothes and fish blood in the fish belly. Those are the source of the fishy smell.
2. Prevent the skin from breaking; the pan for frying the fish must be washed and wiped with ginger, then "heat the pan to cool the oil", and fry it over medium heat so that the skin will not be broken. If you are really not sure, you can use the fish before putting it into the pan, pat a thin layer of cornflour on the fish.
3. Seasonings and ingredients: It is best to use Shaoxing wine; I usually only add soy sauce and no longer add salt to prevent too high salt intake; in home-style braised vegetables, the amount of sugar can be slightly more; finally, In addition to onions and ginger, braised fish and garlic are an indispensable ingredient
4. Heat: As the saying goes,"fish on fire and meat on fire", the same is true for braised fish. When putting water on water, you must add enough water at one time. After boiling, simmer on medium high heat, and wait until the soup becomes thick. It will be ready