Chinese Food
Braised sea bass
(85152 views)
The annual Yulin dog meat Festival is opening again. There is still a lot of noise on the Internet. This kind of food culture difference. The East and the West really some water fire cannot blend. Many Chinese eating habits come from the rich people's flaunting of rare ingredients that are hard to get by ordinary people and the ordinary people's cherishing of things that can be eaten into their mouths in the era of food scarcity. This kind of treasure makes the reuse of the deteriorated ingredients inadvertently create many unique delicacies, such as hairy tofu, Pixian Douban, dried braised mandarin fish In fact, European and American countries, especially European countries with a relatively long history, also have a lot of dark dishes, such as cheese called European stinky tofu. But it is still difficult for Europeans to understand the Chinese people's love of chasing stink. It's a classic of Anhui cuisine to cook mandarin fish in a dry way. This method of dry cooking is found in several major cuisines. It's difficult to find out the source. One is from Sichuan cuisine. This kind of heavy mouthed method is especially suitable for cooking that is not fresh ingredients. It may originate from Sichuan cuisine
Cooking ingredients
Cooking Steps
Step1:Cut streaky pork, winter bamboo shoots and mushrooms into 0.5cm cubes, ginger slices, shallot slices, bell pepper (red pepper) slices and coriander slices.
Step2:Remove scales from fresh bass. Remove gills and internal organs and clean them. Use a knife to scratch the fish. Rub salt on the fish and marinate for 5 minutes. Dry the fish with a paper towel. Pat on the dry starch.
Step3:Put the oil in the pan over medium heat. When the oil is 70% hot, fry the fish until it is light yellow on both sides. Shovel the fish for use.
Step4:Stir fry the streaky pork in the remaining oil until the oil is bright. Stir fry the winter bamboo shoots and mushrooms.
Step5:Stir fry the onion and ginger to make the flavor. Add soy sauce, cooking wine and broth. Add pepper and sugar. Cook the fish together.
Step6:Turn to medium heat when the heat is over. Turn over the side after 10 minutes. Until the soup is thick.
Step7:Turn the heat until the soup is dry.
Step8:Put the fish in the fish plate.
Step9:Take out the ginger and onion. Dry the soup over low heat until it's bright. Put in the parsley section and red pepper ring.
Step10:Stir fry evenly and then pour it on the fish.
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:1. The key to making this dish look good is that the skin of the fish is unbroken. Therefore, when frying fish, use medium heat. The oil temperature should be higher. Do not stir the fish in a hurry after it is put in. After frying for 2 or 3 minutes, the fish can shake naturally before turning over. 2. It's different from the common way to thicken fish with sauce. It's not necessary to thicken fish when it's dry. It's necessary to use a small fire to collect the soup naturally. Therefore, it's necessary to pay attention to the conversion of fire and small fire in a big fire. 3. Add a spoonful of lard when frying pork, winter bamboo shoots and mushrooms. The final fish will be more fragrant. There are skills in making delicious dishes.
