Tide skinned fish
By VicentaLakin
Seafishes of all kinds are the most common practice in the tide, and I am not a seafish, but since I ate them at my mother-in-law's house, they have become a common food at my table. The simple thing is that I do it when I don't know how to eat them. Today we use skin-skinned fish, which are both big and small, and which feel better than small, but that's not enough。
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- simple
Steps for Tide skinned fish
1
Skin fish wash dry water, with a small amount of salt evenly on both sides and a 30-minute-1 hour salt
2
Garlic chops, fragrance slices
3
Burn a hot frying pan, pour a little oil into it, and blast garlic
4
Smelting in skinned fish after smelling garlic
5
(a) Add a suitable amount of water to be pumped into a suitable quantity of salt
6
(a) Turning into a small fire and covering it up
7
(b) To reduce the amount of water, to increase the intensity, to add a fragrance section and to close the fire and continue to cover the pan for two minutes
8
In 2 minutes, it will be discovered;
9
Load up the table。Tide skinned fish Make Tips
1. Sea fish are relatively fishy. This stewed sea fish in Chaoshan should be eaten after cooling. It is said that it is to reduce the fishy smell. It seems that when it is really hot, it will not be fishy when it cools. Moreover, I think many sea fish will taste better after cooling.
2. In step 5, I put in the fish and directly add water to simmer it, or I can fry the fish appropriately and then simmer it (this is what I do for Long Li); in addition, I only add salt when seasoning, and I also add a little MSG or chicken essence when I cook it. It is said that this way the flavor of the fish can be better displayed. I rarely use MSG or chicken essence when cooking, so I just follow everyone's preferences;
3. In step 7, the length of time to stew the fish depends on each person's preferences. If you like more soup, stew it short, and if you like less soup, stew it for a long time. In short, a certain amount of soup should be left and slightly dipped when eating the fish. It will taste better if you eat it with some soup.
2. In step 5, I put in the fish and directly add water to simmer it, or I can fry the fish appropriately and then simmer it (this is what I do for Long Li); in addition, I only add salt when seasoning, and I also add a little MSG or chicken essence when I cook it. It is said that this way the flavor of the fish can be better displayed. I rarely use MSG or chicken essence when cooking, so I just follow everyone's preferences;
3. In step 7, the length of time to stew the fish depends on each person's preferences. If you like more soup, stew it short, and if you like less soup, stew it for a long time. In short, a certain amount of soup should be left and slightly dipped when eating the fish. It will taste better if you eat it with some soup.