Bad fish, a dish that has been passed down through the ages, is popular for its unique taste and rich nutritional value. Its unique production method and abundant ingredients give the fish a unique taste. Below, we will go into detail about the preparation and ingredients of the bad fish, as well as the tips and tricks in it.
First, the practice of bad fish
Ingredients: fish, ginger, green onions, cooking wine, soy sauce, sugar, five-spice powder, salt, water, etc.
Fish handling: Choose fresh fish, remove scales, guts, wash and set aside.
Marine: Put the fish in a bowl, add ginger, green onions, cooking wine, salt, and marinate for 15 minutes.
Fry the fish: Heat the pan with cold oil, put the marinated fish in the pan and fry on both sides until golden brown.
Boiled fish: Put the fried fish into a casserole, add soy sauce, sugar, five-spice powder, and then add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and cook slowly.
Stew: Simmer over low heat for about 30 minutes, turning the fish several times to ensure that the fish body is evenly absorbed.
Juice removal: When the soup is thick, sprinkle with chopped green onions, and then remove from the pot.
Second, the ingredients of the bad fish
Ginger: Ginger has the effect of repelling cold and removing fish, and is one of the important ingredients for making bad fish.
Green onions: Green onions can increase the flavor of the bad fish, and at the same time, they can also play a role in removing fish.
Cooking wine: Cooking wine can enhance the taste of the dried fish, and it can also play a role in removing the fish.
Soy sauce: Soy sauce can increase the saltiness and umami of the fish, and it can also make the color of the fish more red and bright.
White sugar: White sugar can neutralize the saltiness of soy sauce and make the taste of the fish more delicious.
Five-spice powder: Five-spice powder can increase the aroma and taste of the bad fish, making the bad fish more delicious.
3. Tips
Fish selection: Choosing fresh fish is the key to making bad fish. Generally speaking, grass carp, carp, etc. are good choices.
Mariting: Marinate for enough time so that the fish can fully absorb the flavor. At the same time, the amount of salt should also be moderate, too much will be too salty, too little will not be delicious.
Fry the fish: When frying the fish, you should master the heat and avoid frying the fish. Fry on both sides until golden brown.
Cook the fish: Cook the fish slowly over low heat so that the fish can fully absorb the flavor of the seasoning. At the same time, turn the fish body several times to ensure that the fish body evenly absorbs the flavor.
Juice collection: When collecting juice, you should control the heat to avoid the soup being too dry or too thin. Remove the juice from the pan immediately after the juice is collected to avoid overcooking the fish.
In conclusion, it takes a certain amount of patience and skill to make bad fish. With the right recipes and ingredients, and a few tips, you'll be ready to make delicious bad fish. Hope this information is helpful to you!
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