How to make braised fish delicious? 2 links are very important, the meat is fresh and tender, not fishy and tasty

How is the braised fish delicious? Anyone who knows how to cook will say several methods, such as: braised, steamed, braised with dry fried sauce, etc. The two important criteria that are popular are: one is not fishy, ​​and the other is tasty. You only need to combine the following 2 If the links are handled well, there must be no major problems.

As we all know, most freshwater fish have a very strong fishy smell, such as grass carp, carp, black fish, etc. If the details are not handled properly, no matter how they are cooked, they will have an unpleasant smell. The main sources are mainly the following parts, one is the black film in the inner cavity, the other is the fishy line, and the third is the fin and tail. This is the first important link. The other is a reasonable combination of seasonings, beer, Doubanjiang, etc. are also essential, so that the meat is not only tender and delicious, but also tasteless.

[Ingredients]: carp, garlic, dried chili, flour (or cornstarch), salt, chicken essence, pepper, edible oil, pork belly, star anise, coriander, spring onion, soy sauce, light soy sauce, rice vinegar, dark soy sauce, beer, Ginger.

【Production process】:

1. First, prepare a carp of 1-1.5 kg, ask the merchant to slaughter it and bring it back. After taking it home, cut off the bone and tail. At the same time, tear off the black film in the belly of the fish. They are one of the main sources of fishy smell.

2. Then, draw a knife under the head of the fish and take out the fish line inside, so that the burned fish will not be fishy. After everything is done, change the knife on both sides of the fish, and at the same time, on both sides Sprinkle in a layer of flour (or cornstarch) and set aside.

3. Pour an appropriate amount of bottom oil into the pot. When the oil temperature is raised to 80% hot, put the powder-coated carp into the hot oil until it is fried until it is golden and shaped and removed. After the oil is controlled dry, again Serve for spare.

4. Leave a little base oil in the pot, first put in a small amount of pork belly, and 1-2 star anise, and appropriate amount of green onion, ginger slices, dried chili, garlic cloves, stir-fry on low heat for a fragrance, then add 1 spoon Soybean paste, fry the red oil, and then add the pre-fried fish.

5. Then, put the right amount of light soy sauce, rice vinegar, and a small amount of dark soy sauce in the pot. At the same time, pour in a can of beer and cold water without fish. At the same time, add a little salt, chicken essence, and pepper. Season the powder, after the high heat boils, first skim off the surface foam (very important, you can remove half of the fishy smell), then turn to a low heat and cover the pot and simmer for half an hour.

6. Finally, put the carp that has been burnt until it tastes out and serve on the plate. After the remaining soup is burned to thicken over a high fire, pour it into the plate. At the same time, sprinkle an appropriate amount of minced garlic and parsley to decorate it, that is It can be served on a plate. The carp cooked in this way is not only tender and delicious, but also has no fishy taste.

【Tips】:

1. In addition to choosing carp for braised fish, grass carp is also a very good choice. You can decide according to your personal preference.

2. In addition, when cooking fish, it is also necessary to pour an appropriate amount of beer into them. It mainly plays the role of softening the muscle tissue, removing fishery and enhancing aroma.