Fried fish with black bean sauce
Eating grilled fish seems to be a popular trend nowadays. To be honest, I like it very much whether it is popular or not. Because the grilled fish is so delicious, it makes people linger every time. After each meal, I still wanted to eat again the next day. At one time, I had to eat at least twice a week for several weeks. But there is always an worry that troubles me. I always want to control my favor for it, and I always warn myself that I can't go anymore. What I eat is not fish but gutter oil, which is very unhealthy. Moreover, the fish the waiter picks every time is about the same size, all weighing more than 2 and a half kilograms... This seems to be the common problem of all grilled fish restaurants. They cannot monitor the weight and freshness of the fish. Although two people can eat more than enough fish, judging by the fish head they eat, it should be less than 2 and a half kilograms. Moreover, the quality of the dish itself is concealed during the barbecue. The freshness of the fish cannot be estimated, but what can we do? I still couldn't resist the temptation. In the end, I thought of a solution. If you don't let me go often, I'll just realize it at home. Sure enough, the taste is very similar and especially delicious. The only small difference is that I can't use grilled food at home, so I'll use fried food. Anyway, when I eat in restaurants, they always use grilled food first, and they still use fried food in the end. I just missed one step. Haha ~ I have finally realized the "grilled fish with soy sauce" on my table. My fried fish with soy sauce is delicious and healthy. I hope everyone can stay away from gutter oil.
Recipe Recommendations
- grass carp a
- kelp appropriate amount
- lotus root appropriate amount
- douchi appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- green onions appropriate amount
- sugar appropriate amount
- black sesame appropriate amount
- white sesame appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- cumin powder appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- half an hour
- senior
Steps for Fried fish with black bean sauce
1
Preparation stage: Remove the scales, gills, and internal organs of the grass carp and wash them. Note: The black black film in the belly of the carp needs to be removed, otherwise it will be very fishy.
2
Cut off the tail of the grass carp. Because the grass carp is relatively large, the pot in most families is not as big as that in restaurants. In order to prevent sticking to the pot and make the fried fish look good.
3
Cut the section from the abdomen of the grass carp through the head and tail, connect the back, and then flatten it flat, as shown in Figure 3.
4
Tilt a knife on both sides of the grass carp at an angle of 45 degrees, which will make the fish fresh, beautiful and delicious.
5
Pickled fish: Apply refined salt to the grass carp at the knife point to make the fish fully taste.
6
Apply refined salt to the surface of the grass carp, then turn the grass carp over, evenly spread the refined salt on the fish and marinate for 10 minutes, as shown in Figure 6.
7
Douchi seasoning: Add appropriate amount of sugar, cooking wine, five-spice powder, cumin powder, pepper, oil consumption, soy sauce, refined salt, and chicken essence into the bowl filled with Douchi and mix well for later use.
8
Cut green onions into sections, slice seaweed into slices, slice lotus roots into thin slices, and cut large celery into small pieces for later use.
9
Cut ginger into small pieces and garlic in half, as shown in Figure 9.
10
Cooking stage: Heat the oil in a hot pan, add the prepared green onion segments, parsley, ginger slices, and garlic cloves to fry until fragrant.
11
Then, pour in the fermented bean seasoning and stir fry to create the aroma. Then turn off the heat and serve for later use.
12
Wash the pan, then heat the pan before pouring in the oil so that the fish will not stick to the pan when frying.
13
When you see smoke, put the back side of the fish in and fry it. After the fish is put in, don't move it first. Let the fish be fried for a while, and then flip it again, otherwise the skin will fall off and affect the appearance.
14
Fry the back of the fish, then turn it over and fry the other side for one minute, as shown in Figure 14.
15
After one minute, spread the kelp slices and lotus root slices around and on the grass carp, then pour in the fermented soybean seasoning that was just fried together, spread it evenly on top, cover the lid, and change to medium heat to simmer for 3 minutes.
16
Open the lid halfway through, gently shovel the bottom of the fish with a shovel, then evenly pour the soup around the pan onto the fish, and then cover the lid to make it more flavorful.
17
Finally, open the lid, sprinkle with black sesame seeds/white sesame seeds, cover the lid and simmer for about 1 minute to smell and close.
18
The dish is golden in color and overflowing with fish aroma. The fish meat is tender and tender on the outside, and the soup is extremely fragrant. Coupled with the salty and fresh dishes mixed with fish flavor, it tastes extremely delicious.Fried fish with black bean sauce Make Tips
Black Bean Fried Fish: A Double Win: Not only do you get to enjoy delicious black bean fried fish, but you can also use the sauce from the black beans to mix with rice. That flavor can only be expressed by one phrase: "it can only be felt, not described in words." Only after you eat it will you understand what a truly divine rice mix tastes like. It is extremely delicious! Ha~ ha~ [Warm Tips from Jing's Kitchen]: 1. Personally, I think it is better if the fish is slightly smaller; it absorbs the flavor better and tastes better. 2. Absolutely do not skimp on the cumin, otherwise you won't get that barbecue flavor. 3. If you like spicy food, remember to add dried red chilies and dried Sichuan peppercorns to stir-fry together in step 1. 4. The vegetable side dishes can be freely paired according to your own preferences; I just personally prefer kelp and lotus root, plus since there are fewer people in my family, I use less. 5. Black beans are naturally salty, so pay attention to the amount of salt you add to avoid it being too salty and affecting the taste. 6. Pan-frying the fish: Make sure the pan and oil are hot. Once the fish is in, don't move it immediately; let it fry for a while before flipping it, otherwise the skin will peel off and affect the appearance.