The home-cooked method of braised fish, the fish meat is fresh and tasty, it is greedy and eats again, and there is no soup left in the pot.

Fish has always been one of the most common home-cooked foods in our daily lives, and there are many types of fish. There are many kinds of freshwater fish, such as crucian carp, carp, grass carp, mandarin fish and so on. The fish in the sea is even more numerous. Today we will mainly share with you a freshwater fish method, which is braised fish. The homemade version of braised fish, we often make crucian carp and carp, many people like to eat it. The home-cooked method of braised fish in brown sauce, the fish is tender and flavorful, it is greedy and eaten, and there is no soup left in the pot.

The nutritional value of fish is very high. Its protein content is twice that of pork, and it is easily digested and absorbed by the body. And fish meat is also rich in riboflavin, vitamin d, calcium, iron, phosphorus and other nutrients, and the fat content in fish meat is still very small, so there is no need to worry about gaining weight if you eat more fish. Usually we often eat fish meat, which has a good effect of nourishing liver and blood, beautifying skin, and preventing osteoporosis. However, fish meat has a lot of fishy smell, and many friends can't get rid of it, so the fishy smell is not delicious at all. Let’s share with you the recipe of the homemade version of braised fish. The fish is tender and tasty, not fishy at all. If you like fish, please keep it away.

【Broiled Fish】

1. Ingredients: 1 carp, 5 garlic, 1 ginger, a little chives, 1 green onion, appropriate cooking wine, appropriate flour, 2 star anise, appropriate dried chili, 1 spoon of bean paste, appropriate light soy sauce, a little dark soy sauce , A little vinegar, a little salt, a little white sugar, a little chicken essence, a little pepper, a little sesame oil, and a proper amount of edible oil.

Second, the practice of braised fish:

1. Prepare all the ingredients. The carp that you buy home should first remove the scales, and then remove the internal organs and gills. The black film in the belly of the fish should also be scraped off. The special fishy smell. Then clean the carp, and then use a knife to cut the surface of the carp with a knife. This will make the fish more delicious and easier to cook. Put the fish in the basin, then sprinkle an appropriate amount of salt, then pour an appropriate amount of cooking wine, and evenly spread on the fish with your hands, massage the fish body, let the fish absorb the juice and taste. Place in a basin and let the fish marinate for 10 minutes to taste. At this time, we will prepare some ingredients, and the garlic will be crushed directly. Clean the ginger and cut into slices. Wash the green onions and cut them directly into sections. Put them into a bowl together, add star anise and a little dried chili. Clean the chives, cut into chopped green onions and put them in a bowl for later use.

2. The fish is marinated, and then we evenly sprinkle dry flour on the fish, and remember to sprinkle the inside of the fish belly until there is no moisture on the fish and it becomes dry. This way, when the fish is fried, the oil will not be easy to come out, and the fried fish will become more golden, and the skin can also form a delicious crispy skin.

3. Raise a pot, put a sufficient amount of cooking oil in it, wait until the surface of the oil smokes, first put the fish head into the oil pot and fry it first. Because the fish head is not easy to be cooked thoroughly, in order to make the fish meat and the fish head cooked together, the fish head is fried for a while. Finally, put the whole fish in the pot and continue to fry on medium heat for 6 minutes. Don't turn the fish body during the whole process to prevent the skin from breaking. This step is to deep-fry the fish until the final shape, and the fish is deep-fried. After the fish is fried, remove the oil control and set aside.

4. Raise a pot, leave a little cooking oil in it, and add 1 tablespoon of bean paste. Stir-fry slowly over low heat, stir-fry the bean paste until fragrant. Then pour the ingredients just prepared into the pot and continue to stir fry evenly. After frying the aroma, add 1 spoon of cooking wine to remove the fishy smell. At this time, add enough water, turn to high heat, add a little dark soy sauce to color, a little raw extract, a little salt, a little chicken essence, a little pepper, and boil on high heat. Put the fried fish in the pot and keep the soup on the fish. Don't turn the fish while it is cooking to avoid turning the fish loose. Cook like this for 2 minutes, then close the lid, turn to low heat, and simmer for 10 minutes to let the fish taste delicious.

5. At this time, the broth is soaked in the fish, and the fish is also fully cooked. Add a little white sugar and half a spoon of vinegar. The vinegar can not only make the fish bones soft, but also make the fish more tender. Here continue to pour the soup on the fish, slowly thicken the soup, and then put the fish out and put it on the plate for later use.

6. Leave the soup in the pot, add a little water starch and pour it into the pot, turn on high heat, and thicken the soup. Finally, add some sesame oil to enhance the fragrance, stir well, and evenly pour the soup on the fish. Sprinkle the chopped green onion evenly on the fish, and the delicious braised fish is ready. The fish is tender and tasty, and it has no smell at all. Even the soup can be combined with the rice, and a large bowl of rice can be eaten in three or two.

Tips:

The braised fish method that I shared with you today is over. Does it look particularly delicious? To make braised fish, you must deep-fry the fish to make it more delicious. When frying the fish, you must add more oil, and the head of the fish must be fried in the pot for a while, so that it can be cooked with the fish. When cooking fish, put enough water at a time to make the fish more delicious. At the end, when the soup is thick, friends who don’t like the sticky taste can also slowly thicken the soup without adding water and starch, and the original soup will make the fish more delicious.