Chinese Food
Braised barracuda
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Kailingsuo is a barracuda. The most common sea fish in the north of Shandong Province. Because kailingsuo just hibernated in winter does not eat. At this time, the meat of barracuda is thick, and there are few sundries in its stomach. There is no evil taste. Kailingsuo fishing is only limited to ten days from the beginning of spring to the beginning of hibernation. After the beginning of hibernation, its quality and taste have declined. Take advantage of the recent Barracuda market. Seize the season to eat several times-
Cooking ingredients
Cooking Steps
Step1:The owner of the bought Barracuda stall has basically cleaned up. In addition to the fresh water fish, the farmer's market now starts to help with the sea fish. As long as the customer brings it up, the owner will help clean up. It's convenient. It's easy to deal with the details after buying it hom
Step2:After washing, tear off the black film inside the belly. Cut the fish into large pieces
Step3:Put some vegetable oil in the pan. Fry the fish in medium low heat until two sides turn yellow
Step4:Another pot. Heat the oil and stir fry the chives and ginger. Put in the delicious sauce and soy sauce
Step5:Put in water after boiling. Burn in a big fir
Step6:When the water is warm, put in the fried fish pieces, put in a proper amount of cooking wine or Huadiao wine. Bring to a boil in high heat and simmer for 10 minutes in low heat
Step7:Ten minutes later, the soup will be slightly reduced. Taste the salt. Put salt according to your taste. Don't use monosodium glutamate. Just pour it out
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. The black film inside the belly of the fish. It's best to tear it off. It can reduce the fishiness. 2. The fried fish can remove the fishiness. The fish is not easy to break. 3. The amount of water should not be too much. There are skills to make delicious dishes just before the fish block.
