Chinese Food
Braised tiger head fish
(157636 views)
This fish is called tiger head fish. When I met it for the first time, I only thought the color was rosy and pleasant. I bought it with a taste attitude. What do I want to do? Try the family's method of cooking fish. It must be delicious. Because this method has been used in my family for decades. At present, I haven't found any fish that doesn't taste good with it. Sure enough, it's delicious. Tiger head fish, also known as false grouper, is fresh, tender and white. It has little fat and no small spines. It is nutritious. Good is good. It's big head and small body. Plus my family's way. That day my friend came to visit. One person ate three. It's so delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Remove scales, gills and internal organs of piranha. Rinse thoroughly. Peel garlic in hal
Step2:Cut a knife on each side of the tiger head fish (to break the skin). It tastes better. Add 2 g salt, white pepper, cooking wine and 3 pieces ginger. Marinate for 10 minute
Step3:Heat the vegetable oil in a wok. Heat the oil to 5% of the temperature. Wipe the water off the pickled fish with kitchen paper. Put them in the wok in turn. Fry until golden on both sides
Step4:Cook rice vinegar along the edge of the pot. Cover the pot. Simmer for 10 seconds
Step5:Pour in boiling water that is flush with the ingredients. Add 3 grams of salt, sugar and delicious soy sauce
Step6:Add 5 pieces of ginger, scallion, star anise, garlic and pepper. Change to medium heat. Cover the pot and cook for about 10 minutes
Step7:There is a little soup left. You can turn off the heat and put it on the plate
Cooking tips:No matter it's frying or frying, when the fish is in the pot, it should have the belly facing out. It can effectively prevent the oil bursting and scalding, and it has skills in cooking.
