Food brings joy, regardless of time, and different foods that take hours or minutes to make are equally joyful. Today, I will teach you to make a braised fish to ensure that the fish meat you make is strong and tender. The meat of the fish is tender, delicious and nutritious. Eating fish regularly can prevent a variety of diseases, it is rich in vitamins and minerals, has the effect of nourishing liver blood, strengthening the spleen and stomach, and enhancing immunity. And the fat content of fish is very low, and most of them are unsaturated fatty acids, you don’t have to worry about getting fat after eating, come and learn from me.
【Braised fish】
Ingredients: sea bass, fatty meat, ginger, garlic, spring onions, millet pepper, rapeseed oil, salt, cooking wine, bean paste, light soy sauce, chicken essence, starch
The specific steps are as follows:
1. After cleaning the fish, make a few cuts on the back of the fish to make the fish taste more delicious when marinating.
2. Cut the ginger into strips, knot the green onions, and rub them a few times to make it more flavorful. Put the fish in an empty bowl, add the prepared green onion and ginger, add a spoonful of salt, and a bottle of cooking wine. Finally, rub the body of the fish repeatedly with your hands so that the green onion, ginger and seasoning can better penetrate the fish, spread it evenly, and then marinate it next to it for about ten minutes.
3. Slice the cleaned fatty meat, the lard refined from the fat meat can increase the aroma of the braised fish, cut it and put it on a plate for later use.
4. Slice the ginger and garlic, cut the green onion, like to eat spicy, you can prepare some millet pepper, chop, and put it on a plate with ginger and garlic for later.
5. Absorb the water on the marinated fish with a kitchen towel to prevent the residual moisture on the fish from splashing out when it is put into the oil pan.
6. Pour an appropriate amount of rapeseed oil into the pot, when the oil temperature is 50% hot, turn the heat to medium-low, put the fish into the oil pan and fry, until the fish is fried on both sides until golden brown and firm, after the aroma overflows, take the fish out of the pot and put it on a plate for later.
7. Leave a small amount of base oil in the pot, turn the heat to low, put the meat slices into the pot and fry, and when all the lard in the fat meat is refined, take out the remaining oil residue. Pour in the chopped ginger and garlic and millet pepper, stir-fry until fragrant, add a spoonful of bean paste, and when the red oil is stir-fried, pour in an appropriate amount of water. Finally, add a spoonful of salt, light soy sauce, and a spoonful of chicken essence to season the soup.
8. Put the fried fish into the pan again, cook over medium heat for two to three minutes, and then remove the fish again with a slotted spoon and put it in the fish plate. In the remaining soup in the pot, add water starch to thicken and turn to high heat to cook the soup until thick. Finally, pour the soup directly over the fish and garnish with some coriander and chopped green onion, and the braised fish is done.
【Love Tips】
1. In the process of frying fish, use a spatula to scoop up the oil in the pan and pour it on the fish, which can speed up the process of frying fish.
2. When boiling the soup, remember to keep stir-frying, so that the soup is thicker and more fragrant.
The resulting braised fish seems to be reborn, with a tender taste, full soup and long taste. Time is like water, never retained, but do not live up to the fireworks and waves, we cannot tame the waves, but it is not a happiness to remember its taste.
