1. Introduction How to make braised fish Braised fish is a classic Chinese dish, famous for its bright red color, delicious taste, and tender taste. Braised fish has a long history and has become a delicacy of the royal nobility as early as ancient times. Today, braised fish has become a representative dish of Chinese cuisine and is loved by people all over the world. 2. Required materials 1A fish (about 500 grams) 2Ginger, green onions, garlic, cooking wine to taste 3Light soy sauce, dark soy sauce, white, salt, water appropriate amount 4Vegetable oil to taste.
3. Tools required.
1.Wok. 2.Shovel.
3.Knife. 4.Chopping block.
Fourth, the steps. 1.Preliminary preparation: remove the scales and internal organs of the fish, wash and cut into cubes for later use; Chop the ginger, green onions, and garlic separately and set aside.
2.Fry the fish: Pour an appropriate amount of vegetable oil into the pan, when it is hot, put in the fish pieces, fry on both sides until golden brown, and take out the fish for later use.
3.Stir-fry: Leave the bottom oil in the pot, add minced ginger, minced green onion and minced garlic and stir-fry until fragrant, then add an appropriate amount of cooking wine.
4.Seasoning: Add an appropriate amount of light soy sauce, dark soy sauce, sugar, and salt to the pot, stir well, and add the fried fish pieces.
5.Cooking: Add an appropriate amount of water, the amount of water is just over the fish pieces, bring to a boil over high heat, turn to low heat and cook for about 10 minutes.
6.Juice removal: When the soup is thick, turn off the heat.
5. Tips and Suggestions.
1.There are many ways to prepare braised fish, and different regions and families have their own unique practices. Here's a more common practice that can be adapted to individual tastes.
2.When frying fish, it is necessary to master the heat well, not too big or too small, so as not to fry the paste or not form. When cooking, be careful not to cook it for too long so that the fish does not get old and become woody.
3.The taste and colour of braised fish are closely related to the seasonings and ingredients used. When choosing seasonings, it is necessary to choose good quality light soy sauce, dark soy sauce, etc., to ensure the taste and color of the dish. When choosing ingredients, choose fresh fish and ingredients to ensure that the dishes are delicious and nutritious.
4.Although the preparation of braised fish may seem simple, it is not easy to do well. In the cooking process, it is necessary to pay attention to the details and the mastery of skills, such as the mastery of the heat, the combination of seasonings, and the cooking time. Only by mastering these skills and details can you make braised fish with good color and flavor.