Fish is a meat that can often be seen on the dining table. Fish is rich in nutrients, including vitamins, minerals, protein and other nutrients.
And most fish meat is tender and delicious. Whether you are the elderly or children, eating more fish is good for your body.
Fish can be cooked in a variety of ways, including steaming, boiling, and braised, and braised fish is deeply loved by people.
After the fish is fried, it is mixed with special sauce. The fish is tender and tasty, full of fragrance, salty and delicious, and even the soup can be mixed with rice.
However, if the braised fish is not cooked well, the fish skin will easily break and stick to the pan, and the minced meat will be incomplete. At the same time, it will not be delicious and taste good.
today will share with you some tips for making braised fish. Learn these tips to ensure that the braised fish is tender, fragrant and non-stick to the pan.
1. Fish processing
No matter what fish you choose to make braised fish, you must buy fresh live fish . Fresh live fish tastes better and has a lighter fishy smell.
After selecting the fish, you can let the merchant process the fish directly to clean the fish scales, internal organs, fish gills and the black matter in the fish belly, which can effectively reduce the fishy smell of the fish.
2. Pickled fish
Pickling the fish in advance can make the fish more flavorful, and at the same time, the fishy smell of the fish can be removed during pickling.
So after we have processed the fish and cleaned it, use kitchen towels to absorb the moisture on the surface of the fish , and then make two or three diagonal cuts on the fish to make the fish more flavorful.
After that, apply a little edible salt on the fish, then stuff onions and ginger into the gaps just made on the fish, , then pour a little cooking wine, and marinate for 15 minutes..
3, fried fish
After marinating the fish, you can fry the fish, but do not throw the marinated fish directly into the pot for frying.
Instead, take out the green onions and ginger slices that have just been stuffed into the fish, and remove the moisture from the fish.
Because once there is moisture on the fish, it will easily stick to the pan, so be sure to absorb the moisture from the fish before frying.
The best way to deal with it is to sprinkle flour evenly on the fish . The flour has good adsorption properties and can absorb excess water from the fish to keep the fish dry.
The fish fried at the same time can form a golden crispy skin and taste even crispier.
After coating the fish in flour, pat off the excess flour on the surface of the fish with your hands. Do not make it too thick, otherwise the taste will easily deteriorate.
Add more oil to the pot. The oil must be more . If the oil is too little, the fish will stick to the pot and the fish skin will break easily.
When the oil is 60% hot, put the fish into the pot and fry. Don't turn it over in a hurry. Turn it over just after putting it in the pot. It is easy for the fish to be unable to shape and the skin will break all of a sudden.
Wait until one side is golden brown, then flip the other side gently, otherwise the skin will break easily.
In addition, when frying, must be on low heat throughout, otherwise the fish will be easily fried, or the outside will be cooked but the inside will not be cooked yet.
4. Make the braised sauce
When both sides of the fish become golden, you can pack the fish and set it aside for later use, and then prepare the braised sauce.
Braised sauce is very easy to prepare. Just requires 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, and 1 spoon of cooking wine .
Prepare the braised fish, and it is best to prepare some green onion segments, ginger slices, dried chili peppers, and garlic cloves . These condiments can make the braised fish taste more delicious.
After preparing these, use the remaining oil from the fried fish to stir-fry the onion, ginger, garlic, and dried chili pepper until fragrant. Then put the fried fish into the pot and add the braised sauce you just prepared.
After that, add half a bottle of beer and a little boiling water, simmer over medium heat for 8 minutes, finally add a little white sugar to enhance the flavor, wait until the soup thickens and you can start the pot.
Beer and sugar must be added at the end. The beer can remove the fishy smell from the fish, and the malt in the beer can add flavor to the fish.
White sugar can also play a role in improving freshness. If you want a better taste, you can add a little vinegar, which can make the braised fish taste sweet and sour and relieve the greasiness.
