Chinese Food
Braised big fish in brown sauce
(88803 views)
Spring Festival ~ ~ ~ there are plenty of fish and meat walking around the streets... then. I got a super big fish more than one meter long... Forgive me for not knowing what kind of fish it is... I know from scratch scale (the scale is bigger than a dollar coin) to take out the internal organs (two fish bubbles are the same size as my hands) to the end, I spent nine cows and two tigers to cut it into sections with an axe (it's really too big).. You can't put it without cutting... I was surprised when I finished it? It took me a whole morning... And then it's about how to eat it... If you think about it, you'd better cook it in Brown first.. The solution is a little ~ and then thinking about what to do next... Although I would like to drink fish head soup.. But its head is about to catch up with mine. I think it's a little too penetrating... Just put it away first.... Fang Zi's own * reprint please indicate the source thank you~
Cooking ingredients
Cooking Steps
Step1:Prepare the seasoning first.. Cut the green onion from the middle
Step2:Cut the fish into pieces... You can also use normal fish... The two pieces in the picture are the parts next to the tail...
Step3:Fry the garlic, ginger and pepper in a hot pot. There's a little more oil in the picture... It's all over the back.. Cut a little thicke
Step4:Fry over low heat until all the fragrance is released... Then ~ take out all the ingredients [if it's a small fish, you can omit this step.. Because my fish is too big... It takes a long time to fry noodles.. If you don't pull it out, the garlic flakes will paste.. I'll find out later...
Step5:Turn to medium high fire and fry the fish in pieces [be sure to use the kitchen paper to suck up the water on the fish as much as possible before entering the pot to avoid frying
Step6:Pan fry until golden yellow on both sides of the fish ski
Step7:To suit your taste, there are still white sugar in the cooking wine of laoshao (or soy sauce ~). If the taste is heavy, you can add some salt to it. Boil it over high heat and add two-thirds of the boiled water and scallion that are buried in the fish pieces. After boiling, turn to medium heat. When the water is about to be dried and the fish is colored, you can put the sauce on the fish meat with a spoon or turn the surface to cook it.. But when turning over, you should pay attention to whether the fish will break...
Step8:The finished product is tender and tasty, and the soup can also be used for rice dressing and super cooking.
Step9:Finished products ~ one plate can only hold one piece..
Cooking tips:0. It's better to choose fish with fewer bones to operate ~ of course, fish of normal size can also be cooked according to this recipe ~ 1. It's better to operate in a non stick pan. If not, you can heat the pan with cold oil to avoid sticking to the pan or wipe the pan with ginger slices. You can also avoid sticking to the pan. 2. If you are a small fish, you can omit this step if you are a small fish.. You can also take it out first and wait for it to be stewed with water before throwing it into the pot. 3. Before you put it into the pot, you must take the kitchen paper to suck up the water on the fish as much as possible. 4. During the final cooking, you can choose to pour the sauce on the fish with a spoon or cook it upside down.. But when turning over, you should pay attention to whether the fish will break... There are skills in making delicious dishes.
