How to make delicious braised fish
Braised fish is a classic Chinese home-cooked dish. The tender fish meat and rich sauce are loved by everyone. If you want to make a delicious braised fish, you not only need to master the cooking skills, but also pay attention to the selection of ingredients and seasonings. The following are detailed methods and precautions to help you easily make delicious braised fish.
1. Material selection and preparation
The success of braised fish depends first on the choice of fish. The following are recommended fish species and their characteristics:
| fish | Features | Reasons why braise is suitable |
|---|---|---|
| crucian carp | The meat is tender and has many thorns | Tasty and great for slow cooking |
| carp | The flesh is firm and has fewer thorns | Resistant to cooking and not easy to fall apart |
| grass carp | The meat is thick and has moderate thorns. | Suitable for braised in brown sauce, quick to taste |
2. Ingredients and condiments
In addition to fish, braised fish also requires the following seasonings and accessories:
| Seasoning | Dosage | function |
|---|---|---|
| light soy sauce | 2 tablespoons | Enhance freshness and color |
| Old soy sauce | 1 tablespoon | Color |
| cooking wine | 1 tablespoon | Remove the fishy smell |
| white sugar | 1 teaspoon | Blend the flavor |
| ginger | 3 slices | Remove fishy smell and increase aroma |
| garlic | 3 petals | Add flavor |
| green onion | 1 stick | Improve flavor |
3. Cooking steps
1.handling fish: Wash the fish, remove the internal organs and fish scales, and make a few cuts on both sides of the fish body to facilitate the flavoring.
2.pickled fish: Apply cooking wine and a little salt to the fish body, marinate for 10 minutes to remove the fishy smell.
3.Fried fish: Pour an appropriate amount of oil into the pan, heat it up, add the fish, and fry until both sides are golden brown. Be careful not to turn it frequently to avoid damaging the fish skin.
4.stir-fry seasoning: Take out the fried fish, leave the oil in the pot, add ginger slices, garlic cloves and green onions and saute until fragrant.
5.Braised in soy sauce: Put the fish back into the pot, add light soy sauce, dark soy sauce, sugar and appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 10 minutes.
6.Collect juice: When the soup thickens, gently remove the fish and pour over the remaining soup.
4. Precautions
1.Fried fish non-stick pan: Before frying the fish, heat the pot and wipe the bottom of the pot with ginger slices to effectively prevent the fish skin from sticking to the pot.
2.Fire control: The heat of braised fish is very important. After boiling over high heat, turn to low heat and simmer slowly to prevent the fish from boiling apart.
3.Seasoning ratio: The ratio of light soy sauce to dark soy sauce is 2:1, which ensures a bright red color without being too salty.
4.Tips for collecting juice: When collecting the juice, do not over-stir, just shake the pot gently to prevent the fish from breaking.
5. Hot Topic Association
In the past 10 days, discussions about "home cooking methods" and "braised fish techniques" have been very hot on social media. The following are some hotly discussed topics among netizens:
| hot topics | focus of discussion |
|---|---|
| Tips for removing fishy smell from braised fish | How to use cooking wine and ginger to effectively remove fishy smell |
| How to fry fish without breaking the skin | Pot selection and heat control |
| Healthy recipes for braised fish | Reduce the amount of oil and salt |
Through the above steps and techniques, I believe you will be able to make a braised fish that is both delicious and delicious. Whether it’s a family dinner or a gathering of friends, this dish can be the highlight of the table!
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